Over the weekend, I made a cake by request for someone – a red velvet cake with cream cheese frosting, covered entirely in rosettes. They needed it to feed about 40 people, so I made it two tier – one 8″ layer, and one 6″ layer. The baked cake looked pretty rad (or should I say, “red”).
red is the new rad.
Due to that rich red color red velvet cake boasts, I decided it best to crumb coat the cake first, to keep the final iced creation free of red specs.
After the initial coating, I refrigerated it for a bit, and made the rest of the cream cheese frosting. I tinted it a very light pink, to make it more rose-like (and because pink is just flat-out pretty).
pretty in pink.
A rosette cake uses a lot of icing, thus the finished product was a little on the heavy side. So, be extra careful when picking it up and make sure you pack it in a sturdy box.
All in all, this cake was a success – you really can’t go wrong with the red velvet/pink cream cheese frosting combo. It’s also one I really enjoyed making. It just goes to show you – when you do what you love, you love what you do (and other people love it too). I think Dr. Seuss said that. 😉
My friend’s birthday was the other day, and I wanted to make a cinnamon maple cake with maple buttercream, since he was a big fan of the last one I made. That one included banana and was in cupcake form, and this time I wanted to try it minus the banana, and as a small cake — 6″, to be exact. I also got to thinking that I really hadn’t done much in the realm of cake decorating over the past few months, so I thought I’d take this opportunity to bring something fancy to the table. I always wanted to try my hand at a rosette cake, so I went for it.
a white icing waltz.
Not only did this cake wind up looking rather pretty, but it tasted pretty darn good, based on the feedback I received from those who dared to sample it, in all it’s rich, billowy, sweetness.
a maple concerto.
Something about this cake reminded me of music – classical music, to be exact. Possibly the way each rosette just flowed seamlessly into the next, like a melody or a symphony by Strauss. Maybe it was the way the cake and icing complimented each other so well, like an operatic soloist who sings with the music, yet creates a unique and beautiful melody in her/his own right. So yeah, this cake was kinda like that. 🙂