Created by: kwajer
Project

Rosette cake

Share a little about the materials, processes, and techniques used to create this cake Roland Winbeckler's buttercream recipe & rosette technique. For the beige rosettes I added a chocolate flavor oil (LorAnn oils) to give just a hint of chocolate. Dark roses are ganache (ganache from Jessica Harris class). Ribbon roses are from Marina's & Colette's class. I used a 50/50 fondant/modeling choc. What are you most proud of? It came together better than I thought it would. What advice would you give someone starting this project? Just go for it!

You Can Make This

kwajer made Rosette cake with:

  • Roland Winbeckler's buttercream recipe & rosette technique. For the beige rosettes I added a chocolate flavor oil (LorAnn oils) to give just a hint of chocolate. Dark roses are ganache (ganache from Jessica Harris class). Ribbon roses are from Marina's & Colette's class. I used a 50/50 fondant/modeling choc.

Project Description

Share a little about the materials, processes, and techniques used to create this cake Roland Winbeckler's buttercream recipe & rosette technique. For the beige rosettes I added a chocolate flavor oil (LorAnn oils) to give just a hint of chocolate. Dark roses are ganache (ganache from Jessica Harris class). Ribbon roses are from Marina's & Colette's class. I used a 50/50 fondant/modeling choc. What are you most proud of? It came together better than I thought it would. What advice would you give someone starting this project? Just go for it!

Q&A with kwajer

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Skill Level

Beginner