Wow I can’t believe I am a quarter of a way through my challenge already! I’m really enjoying cooking and baking all these different things, and sharing them amongst friends and family 🙂
Right, this one is a bit confusing as I’m not sure what to categorize it as, so I’ve just put New Zealand seeing as I made it here! Rosette cakes are all the rage at the moment, and so easy to make. If you can do a basic cupcake swirl, then you can decorate a cake in the rosette style. I decided to make something a bit different for my Mum’s birthday, and made a 3-tiered neopolitan cake. This is largely because my daughter is in LOVE with neopolitan ice-cream at the moment, except she can’t pronounce it properly and calls it ‘Neolabotomy ice-cream’! Cute. All the grandkids were coming to this party, so I figured they’d get a buzz out of seeing the neopolitan layers.
Neopolitan Rosette Cake
I made three separate cakes, and baked each one in a 9″ tin, greased and lined.
3 cups self-raising flour
2 cups sugar
1 cup milk
250g melted butter
2tsp vanilla extract.
1. Preheat oven to 160 degrees celcius (fan bake)
2. Put all ingredients into a bowl and mix with an electric mixer on medium speed for 5 minutes. Too easy!
Divide the mixture evenly into three bowls. Leave one as is for the vanilla layer, add a few drops of pink food coloring to create the pink layer (gel colours work best) in the second bowl and mix well, and a couple of tablespoons of cocoa to the third bowl for the chocolate layer, and mix well.
Bake each cake for around 15 minutes or until inserted skewer comes out clean.
This is a fantastic basic buttercake recipe, so easy and it tastes delicious.
To assemble the cake
If any of your cakes are a bit uneven, cut the top off so it is flat and even (torte). Then place your cakes one on top of the other, with a layer of buttercream in between. I started with chocolate, then strawberry and vanilla last.. Then apply a crumb coat all over the cake so you have a base coat to apply your icing to. It doesn’t have to be neat and tidy as you won’t see it.
Now to decorate with the rosettes. You need to make up a big batch of buttercream as it uses a LOT of icing. I used the recipe on the iambaker blog, as she seems to be the queen of rosette cakes and waaaay better at it than me 😉 However I used butter rather than shortening as she suggests, and the result was that the buttercream didn’t crust up enough and the rosettes I piped onto the side of the cake slid were sliding off by the time I had done a full circle 😦 It was a horrible rainy humid day when I iced the cake, and I don’t think that helped. So I had a smooth sided cake rather than rosettes piped onto the sides which is what you are supposed to do. My cake making guru sister also suggests using the buttercream recipe on the Wilton website. Next time!
So to pipe the rosettes, you need a 1M decorating tip. Fill up your piping bag with buttercream, and pipe in circular motions right around the cake and then on the top, gradually moving inwards until the whole cake is covered. There is an excellent tutorial and step-by-step guide on the iambaker blog, so I’m not going to reinvent the wheel.
So here it is in all it’s half-eaten glory!