my 10yo wanted to make her own cake for her birthday but is very new to cake decorating. We chose to do the rosettes based on your tutorial. Everyone thought it looked amazing and she was so happy with it. Thank you for such a great video!
What I love best about your videos is that you make mistakes and then tell how to correct it. Baking is a exact science and no one is perfect. I personally think the reason most people don't bake is because of this. Thanx so much
I absolutely agree with Beth, the swirl finish to the rosette creates a nice finish. Great way to apply base coat of icing instead of struggling with a spatula. Thanks Dan!
Hi Dan! First time seeing this tutorial. I absolutely love the technique. The flow of the rosettes is just lovely. One can notice that flow to the right like soft waves. Thank you so much for your tutorial. I subscribed to your channel. Much love!
i used to see old ladies from the 60's wearing hats that reminded me of floral cakes....like on Bewitched. Now i'm seeing floral cakes that look like old ladies hats. This looks SOOOO much better !
Awesome tutorial! Rosette's are my favorite way to decorate my cakes, but I love the swoop at the end of your's, I will have to try that! 💜. Cant wait to watch all your other videos!
Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Just wanted to share with my fellow bakers a great find for the holidays. Love your recipes Dan!
I'm going to try to make this for my daughters birthday next month. I was going to practice making it this weekend. Any tips on how to make gold icing? Are color theme is gold and light pink.
Hi Kourtney! Gold metallic icing cannot really be 'mixed' The best method would be to start with a deep golden yellow icing and then spray the icing with gold spray (like Wilton,) once it is piped. My advice would be to pipe the bottom half of the cake in the gold buttercream then spray it with the gold spray. Two lighter coats is best. Let it dry for about 5 minutes then pop it in the fridge to firm up. Then pipe on your pink rosettes. Hope this helps! Happy Baking~ Dan
Hello! Is there anyway you can tell me the gel/food colors used for this cake? I'm planning a party for my niece and these are her exact colors. Thank you!
Your cake is soooooooo beautiful!!!! Question for you: What would you recommend for storage in a hotter location. (My state is very hot) I'm really nervous my frosting will melt....again. Lol.
Oic; so refrigerate it. Got it. I'm a big time rookie at this frosting thing but made my oldest a birthday cake once & it was gorgeous...until it split & the entire frosting decor had a complete landslide. Lmbo!!! Fortunately, he was still amazed by the cake but I was really sad about it. I made my husband a cake one year for Father's Day & it was perfect but only because I froze the dang thing but like I said, I don't know what I'm doing so I doubted that was the right thing to do. This year, I wanted to make myself a birthday cake with the hope of avoiding previous disasters. I'll definitely remember your tip of refrigerating it. I thank you so much for your help :)
Hi my name is Josie and I have seen your shows on kids baking championship and I just love to bake and I was wondering if you could give me some more tips on how to do more pipping
Hi, I'm making a cream cheese red velvet cake for a baby shower. My question is would a cream cheese/buttercream mixture hold this technique? If not, what would you recommend?
Hi Sheila! It really depends how your CC icing holds up. If it can be used to pipe a star border on cakes then yes- this will work. You can also mix your CC/BC mixture to be thicker (more sugar or leave out any liquid.) If you are still unsure you can always fill your cake with CC icing and then frost/swirls with BC. Happy Baking!
It looks like you used a lot of frosting! How do you know if the recipe you are making calls for enough to make these rosettes? I think standard recipes assume the cake will be frosted with a simple spatula. Should it be doubled?
Do the icing colors have a bitter taste being that they are so bright I’m assuming lots of coloring was used. I’m having issues with bad after tastes from bright color icing.
I love the tip in regards to the tail but it distorted the effect of the rosette as you are swiping it straight to the side , if it was angled downward slightly as you tail off it would still get hidden but keep your rosette looking rounder I think.
U r teaching me more than 4 Wilton certificates-thank you sooooo much! (On parchment paper~u can practice icing and it's ALL abt the pressure on the icing bag)
Hi Dan! So I've been making cakes for family and friends for practice but my problem is that smooth finish for the frosting and that smooth finish for fondant. I'm going to try your buttercream recipe next. also any advice for filling the piping bag? I get to many air pockets that when I was piping rosette the air would mess up my rosette. if I can I would like to send you pictures of my cakes for advice that can help me make them look better
Hi Jazmin! It sounds like air bubbles in your buttercream could be the culprit for getting that smooth finish and getting an airless piping bag. I have a video on mixing an airless icing that may be helpful! Also- it helps to squeeze some of the buttercream out of the bag before beginning to eliminate any air bubbles. Happy Baking! -Dan
hi. did you ever get your answer? i don't see that Dan replies.. but i will. using a Swiss meringue buttercream is just the best icing ever, but it also lets air bubbles go easier because it is lighter and more pliable, but either way, in the bowl, you should use your soft rubber spatula to spread the icing on the edge of the bowl to get out bubbles, and then also, use the rubber spatula to spread the frosting onto the sides of the piping bag against your palm. then, squish the entire amount in the piping bag to reveal bubbles.
