This elegant monochrome cake is made with brown sugar cream. First, use a skewer to outline the design, then make the stem, bud, and leaves. Finally, place the tube-shaped roses. Recipe source: Martha Stewart Living, March 2004. Makes 1 double-layer 9-inch round cake.
Ingredients: For the cake: 2 recipes yellow butter cake II For the frosting: Swiss meringue buttercream (using packaged dark brown sugar instead of granulated sugar) For decoration: Pastry tips, such as Ateco: #12 round tip, #103 petal tip, #3 round tip, #352 leaf tip, #70 leaf tip, #5 round tip Flower nail #7
Directions: 1. Trim the top of the cake with a long serrated knife to make it level. Spread 1 1/4 cups of frosting on top of the bottom cake layer with a small offset spatula. Place the second cake layer (cut side down) on top of the first cake layer. 2. Brush away any loose crumbs from the top and sides of the cake with a pastry brush. Spread about 2 cups of frosting on the top and sides of the cake to form a crumb coat. Chill the cake until the frosting is set, about 15 minutes. 3. Use a large offset spatula to spread about 2 cups of frosting on the top and sides to form the second layer of frosting. Smooth the top and remove any excess frosting with the large offset spatula. Use a bench scraper to smooth the sides. Chill the cake until the second layer of frosting is firm, about 15 minutes. 4. Decorate the cake: Use a toothpick or wooden skewer to mark the design on the frosting as a guide for piping the stem. Pipe the stem onto the cake using the #3 round tip. Use the #103 petal tip to make a petal above it. Make a second smaller petal above the first. Pipe a line of frosting from left to right at the base of both petals. Repeat from right to left, slightly offsetting the tip from the bud, and release pressure at the end. Use the #352 leaf tip to make leaves at the base of the bud. Switch to the #3 tip to fill in below the leaves and connect to the stem. Pipe tip dots on the stem and pull out thorns at an angle
27.04.2023 @ 03:37
This elegant monochrome cake is made with brown sugar cream. First, use a skewer to outline the design, then make the stem, bud, and leaves. Finally, place the tube-shaped roses. Recipe source: Martha Stewart Living, March 2004. Makes 1 double-layer 9-inch round cake.
Ingredients:
For the cake: 2 recipes yellow butter cake II
For the frosting: Swiss meringue buttercream (using packaged dark brown sugar instead of granulated sugar)
For decoration: Pastry tips, such as Ateco: #12 round tip, #103 petal tip, #3 round tip, #352 leaf tip, #70 leaf tip, #5 round tip
Flower nail #7
Directions:
1. Trim the top of the cake with a long serrated knife to make it level. Spread 1 1/4 cups of frosting on top of the bottom cake layer with a small offset spatula. Place the second cake layer (cut side down) on top of the first cake layer.
2. Brush away any loose crumbs from the top and sides of the cake with a pastry brush. Spread about 2 cups of frosting on the top and sides of the cake to form a crumb coat. Chill the cake until the frosting is set, about 15 minutes.
3. Use a large offset spatula to spread about 2 cups of frosting on the top and sides to form the second layer of frosting. Smooth the top and remove any excess frosting with the large offset spatula. Use a bench scraper to smooth the sides. Chill the cake until the second layer of frosting is firm, about 15 minutes.
4. Decorate the cake: Use a toothpick or wooden skewer to mark the design on the frosting as a guide for piping the stem. Pipe the stem onto the cake using the #3 round tip. Use the #103 petal tip to make a petal above it. Make a second smaller petal above the first. Pipe a line of frosting from left to right at the base of both petals. Repeat from right to left, slightly offsetting the tip from the bud, and release pressure at the end. Use the #352 leaf tip to make leaves at the base of the bud. Switch to the #3 tip to fill in below the leaves and connect to the stem. Pipe tip dots on the stem and pull out thorns at an angle