It recently dawned on me that it has been approximately 21 years since I took Wilton cake decorating classes. I use to sell a lot of cakes back then, but haven't done any, except for family, in recent years. Times and styles have changed quite a bit, so I figured that now was as good a time as any to try and teach myself some new methods. One of my favorite types of cakes that I have been seeing a lot of are rosette cakes. I love to look at all the different kinds on Pinterest. I am particularly fond of this Neapolitan version, from I am Baker:
In the recent issue of Phyllis Hoffman Celebrate magazine, there was a recipe and a tutorial for a rosette cake, so I decided to give it a try.
For the cake, I used a Pillsbury triple fudge cake mix. I have absolutely no problem with cake mixes. Personally, I think they taste better than scratch cakes. In my experience, I have had a very difficult time finding a scratch recipe that produces a moist cake, while mixes are always moist. In between each layer is Smucker's hot fudge sauce. Once it is assembled, it goes in the freezer for an hour.
Next comes a thin layer of butter cream. I tinted mine blue, because the boys told me to.
The rest is easy-peasy. All you need is a pastry bag (I love Wilton disposable bags) and a large star tip. Then, you just cover the whole cake in spirals. I had to fill in a few holes here and there, but mostly it came out fine. I love the end result! I definitely need to practice a few more times before I would consider selling one. I love how many variations there are on this type of cake.
I was hoping to get a good picture of the inside of the cake, but my lighting was a bit off, and it appears I smashed the cake on the left side. With this particular recipe, I loved the hot fudge between the layers. So good!