(I need to mention… before I froze my cake I poured a simple syrup over it. This helped to retain moisture as well as assist in binding the layers together… just be careful to not use to much!)

Start with your cake. I put a good crumb coat on… as in, a crumb coat that conceals the cake underneath. It can be sloppy and uneven, but you should not be able to see what color the cake is.

Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting.

If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess.

To make your rose, start in the center, then slowly move your tip in a circle around the center point. I wanted a single rose to span the side of the cake so I looped around my center point twice.

Try to end in the same place each time.

Go all the way around the cake and complete with one last rose!

This is how it looks after completing the circumference of the cake.

Then go back and add the roses to the top using the same method.

When making flowers that big, you are bound to have some ‘dead’ space in there. Can you see that big empty spot up there?

My first instinct was to go back in and add dollops of stars… but I think I found a better way!

Instead go in and make a swoop with your tip. (try and go in the same direction as the rose right next to it)

In the overall design it seems to fit in better then the star dollop!

At least, I hope so anyway. 

Now… if you are really adventurous and want to add some color to your cake…

You can pick up some of these.

I did a light dusting of yellow then went back over it with the pink. I have to admit, all white is still my favorite, but I love the flexibility of being able to add some color.

 

Источник: http://iambaker.net/rose-cake-tutorial

Серия сообщений "Кулинария":
Часть 1 - Декоративные сахарные сердечки
Часть 2 - Украшаем торт розами
Часть 3 - Сушеные цветы из ананаса
Часть 4 - Десерт из запеченных бананов