Saturday, February 12, 2011

Roses Cake

There are many talented bakers out there, but I have to say I AM BAKER is one of my favorites. Amanda is sheer genius when it comes to putting cakes together.  When I saw her roses cake, I knew I just HAD to give it a try.
Three fabulous reasons to make this cake ~
1. Its incredibly beautiful on the outside
2. Its very different on the inside
3.  It makes two beautiful cakes

Roses Cake 025b

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The vertical layers on the inside make this gorgeous cake even more special.
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If you want the step by step instructions go on over to I Am Baker, the instructions are easy to follow.
In any case, I’ll nutshell it just so you can get the idea.  First you’ll start with 2 cakes, each cake 2 layers, I used 9 “ pans. These are basic white cake and red velvet cake.
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Make a template with each circle about 1” apart. Cut both cakes the same way.
Remember this is only an overview of the instructions, go to I AM BAKER for FULL instructions.
This is what they look like assembled.
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Once they’re together you’ll want to wrap them tightly to seal them and pop them back in the fridge for a while.
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Whip up a batch of homemade butter cream or use whatever frosting you like most.. just make sure its a stiff, crusting icing.  For the roses, use a 1M tip. Start at the centre and swirl out from there.
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The roses look beautiful in white, but I was dying to try another color.  I tinted the icing a deep rose color.
Spread a thin layer of icing all over the cake first then begin your roses.
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Roses Cake 016a

Enjoy !


  1. Wow ~ Wow ~ Wow ~ You ARE a baker!! These are so pretty Lisa ~ love them!

  2. Great job! You did beautifully!

  3. Oh my goodness those are seriously so beautiful!!! I might have to figure out an event to try making one of those for. I'm so glad I came across your site! I'll check out I am baker too :)
    Have a good day!

    If you put 3 layers lined up you will have a Checkerboard Cake without spending a fortune on the Pan. This is how you made them many years ago Pre-Checkerboard Pan :}

    1. PS.
      You can also make it much easier by using a 6 and 3 inch Cookie Cutter and not have to use the knife or board and again, line up the layers opposite flavors for the Checkerboard effect.