I am a horrible cake decorator. In fact, I’m so bad that I will often avoid baking cakes just so I can avoid having to figure out how to make it look edible. This method developed by I Am Baker is by far the easiest I have ever attempted, and also the prettiest cake I’ve ever made. It got tons of compliments, all of which I didn’t really feel like I deserved because it is SO EASY. Seriously. If you can draw a circle, you can make this cake.
I Am Baker has a video tutorial and tons of amazing photos detailing this and several other amazing cake decorating methods. She also has a new book out! Not only is she one of the best cake decorators out there, she also does amazing things INSIDE her cakes. Mind-boggling. Click the photo to buy the hardcover or kindle version from Amazon.
I used my current favorite swiss meringue buttercream recipe for the roses. For the filling and crumb coat I used a sweet cream cheese frosting. This one over at Add a Pinch would be perfect. You could double that one and use it for the roses too if you want. I prefer a little less sweet when there is inches of frosting going on a cake.
A little FYI on the cake and icing…originally in my head I wanted this cake to be a blue ombre cake. As you can see, that didn’t exactly happen.
Turns out that icing that isn’t white (such as my swiss meringue which contains about eleventy pounds of yellow butter) and cake that isn’t white (like the cake recipe below that has quite a few whole eggs, and some additional egg yolks) doesn’t color like a white cake would.
So I added blue food coloring gel, and ended up with green cake batter. Oops! I added some red in ended up with something resembling blue, but it took some mucking around. The icing ended up purple, and I just stopped there because I didn’t want to end up with mud colored or grey icing. No thanks. I need some more experience in this realm, clearly.
Here’s the only photo of the interior of the cake. I made this for a Thursday night bible study potluck. I managed to save a piece to photograph, but then fell asleep without putting it away properly, and woke up to this. You live and you learn!
- 1 1/2 cups butter, softened
- 3 cups granulated sugar
- 5 eggs, room temperature
- 2 egg yolks
- 1 tablespoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- 2 tablespoons SACO buttermilk powder
- 1 cup 2% milk
- Preheat oven to 350. Prepare three 8 inch cake pans by spraying with baking spray, placing cut out parchment circles in the bottom, and then lightly spraying again.
- Cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and egg yolks, one at a time, and mix well after each addition. Add the vanilla and mix 10-15 seconds, or until the vanilla is incorporated.
- In a separate bowl, combine the flour, baking powder, and buttermilk powder. Stir with a whisk until everything is mixed together.
- Starting and ending with the flour mixture, alternate adding the milk and flour, and mix well after each. ( So first add 1/3 of the flour. Mix. Add 1/2 of the milk. Mix. Add another 1/3 of the flour. Mix. The rest of the milk. Mix. Then the rest of the flour. When I started baking that was a hard concept for me for some reason. 😉 )
- Mix in desired color of food coloring. If making an ombre cake, separate batter into three bowls, and mix in varying amounts of food color gel by hand.
- Pour into prepared pans, and bake at 350 for about 25-30 minutes, or until a tester comes out with moist crumbs.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 694 Total Fat: 32g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 206mg Sodium: 374mg Carbohydrates: 95g Fiber: 1g Sugar: 62g Protein: 9g