Swirly Rose Wedding Cake

WASC with heavy cream-infused vanilla bean butter cream filling and icing. Roses from iambaker tutorial. Read more and see link at my blog here: http://peggydoescake.blogspot.com/2011/10/red-roses-cake-for-rosalee.html

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iambaker swirly rose butter cream wedding

11 Comments

BAKED commented over 12 years ago

There’s just something so simple yet elegant about this cake that I absolutely love.

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Whitney commented over 12 years ago

This is gorgeous! Simple and so elegant. I tried it with chocolate buttercream and wasn’t very happy with it (my roses dried hard and didn’t seem smooth) might just be my lack of buttercream knowledge…I’m not good at covering cakes that way! Do you suggest a SMBC? Does that work best for this? Of course I know nothing about SMBC either… :/

Just saw your red roses on your blog and they are to die for!

Thanks
-Whitney

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Peggy Does Cake commented over 12 years ago

You guys are so sweet. Whitney, thank you so much! Regarding my icing, I use traditional crusting butter cream with a bit of extra heavy whipping cream infused. It works like a charm.

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