Frost 2-layer 8-in. round in a light regular buttercream covering, since you are putting more icing on w/ rosettes. Strip inside of bag in deeper pink icing & medium pink …or small amount strip w/ pink food coloring w/ toothpick, or long handle teaspoon.. or butter knife….
Fill bag w/ lighter pink or white icing if you prefer more contrast. I will often put a deep and medium shade color in sides of bag, and then fill w/ pale or white icing for 3-tone effect, which is what I did here… you can also strip w/ one color and then fill bag.
I started at base of side cake using tip # 20- #22, and starting in center swirled out in circular motion making circles about 1/2 way up cake (you can also do 1/3 way up to make 3 rows of circles.. but I made 2 rows).
I put as close together as possible, to prevent as many holes. After continuing w/ top row. I then make outside top row of rosettes.. then middle row on top.. one last rosette for center.
I then put one more center and middle rosette layer on top to look like a rosette flower.
Most rosette cakes are made w/ #1A (much larger tip), but I like more control and think it’s neater.
I use same swirling motion to cover holes, just continue swirl swipes around to cover areas that need it.
HAPPY ROSETTE MAKING! *Photo’s taken inside and outside.. so colors are looking different in each picture. :)
-- Nancy (Nancy's Fancy's Cakes & Catering)