Is there anything better than hitting that sweet spot at the junction of delicious and easy? Pretty sure the answer you’re looking for is no. No, this one it’s the pinnacle of baking-related wonder.
And that’s exactly why I’m so excited to share this easy pink and white cake decorating tutorial with you so you can turn your delicious cake into something more beautiful in no time!
Here’s what you need:
- 6″ cake (any cake will do, but this one my favorite chocolate cake recipe)
- 6 cups buttercream frosting (this is a great recipe to make your own)
- Pink and green gel food coloring
- offset spatula
- pastry scraper
- Piping bags
- Two groups of couplers
- Wilton tip #2
- Wilton #102 or #59s (depending on the size of the flower; I used the #59s)
Start with cold meals. If you are cakes are not completely level, it is a good idea to cut off (or cakes) the irregular part. Spread ½”-1″ of frosting between each layer, and cover the entire cake in a thin layer of frosting to lock in all those crumbs. Leave the cake to cool for about 30 minutes, or until the frosting has set.
Frost the top of the cake, pulling from the outside in, with your offset spatula, until the top is level. Pour a spoonful of frosting into a small bowl and set aside. Line two piping bags with piping bags, and pour a little less than half of the remaining colorless frosting into one. Tint the rest of the frosting pink and spoon it into the other bag with the coupler.
Starting at the top of your cake and working your way down, pipe two lines of each color frosting. Try to get your frosting lines as close to each other as possible. Once your cake is completely frosted, gently press your pastry scraper down the side of your cake while gently swirling to smooth the frosting and remove the excess. Use your offset spatula to even out any roughness around the top edge of the cake.
Sometimes the buttercream can have hard spots that are difficult to smooth. If this is the case, heat your pastry scraper with hot water from your faucet, wring it out well, and pull the hot scraper around the cake. The heat from the scraper will still slightly melt the frosting, creating a smoother finish.
To create the rosebud garland around the top of the cake, tint that spoonful of frosting you left earlier green. Add your Wilton #2 tip to a new piping bag and fill it with your green frosting. start piping rosebuds with your #102 or #52s tip (the #52s tip will create smaller buds) attached to your pink frosting bag in a circle around the top of your cake. Don’t worry about getting them lined up perfectly. Once you have some rose buds in place, go back with your green frosting and pipe some stems between your buds. Remember, the flowers aren’t perfect, so your frosting versions won’t be either! Add a few more layers of gems and stems to really fill out the look.
Although the cakes are best served at room temperature, these rosé iced cakes keep best if refrigerated until serving.
And that’s it folks! Sweet and easy! Do you have an easy sweet dessert of your own? Tell us all in the comments!