Buttercream Rose cake
User Reviews
4.9
14 reviews
Excellent
Buttercream Rose cake
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A moist layer cake with a hint of orange covered in a buttercream flavored with orange liqueur and orange blossom water. Buttercream roses elevate this cake visually making it appropriate for nearly any occasion!
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Ingredients
For the Cake:
- 2 1/4 cup all-purpose flour 101/8 oz.
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup butter salted
- 1/3 cup sour cream
- 4 tsp orange zest from about 2 large oranges, grated
- 1 1/2 cup sugar
- 3 large egg
- 1 cup orange juice you can add the juice of a lemon if you'd like some more zing, fresh, strained
For the Buttercream:
- 2 cup unsalted butter room temperature
- 2 lb confectioners sugar sifted
- 1 tbs orange blossom extract
- 4 tbs orange liqueur
- 2 salt pinch
- Food Coloring Green, Pink, Orange
Instructions
For the Cake:
- Preheat the oven to 350°F. Butter and flour three 6-inch cake pans.
- Sift together the flour, baking powder, and salt.
- Cream together the butter, sour cream, and orange zest.
- Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
- Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the 3 prepared cake pans. (I also use cake strips on my pans for more even baking.) Bake until a toothpick inserted in the middle comes out clean, about 22 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
For the Buttercream:
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Add all other ingredients in. Beat.
- Reserve 1/3 of the buttercream for the roses.
- Color the remaining 2/3 light pink using less than a drop of soft, pink food coloring.
- Divide the buttercream for the roses into several batches. One will be green for the leaves; one will be white; one will be yellow (for the stamens); and two different color pink batches.
- Separate the buttercream into 3 equal batches and color two of the batches with pink food coloring in different shades.
For the Roses:
- Attach a 126 tip to a piping bag and fill the bag with both colors of buttercream.
- Use a spatula to create a cone of buttercream on the cupcake.
- Pipe a cone onto the cupcake. (sharp side of tip facing up)
- Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
- Pipe the leaves with a leaf tip.
Notes
- ALWAYS sift your sugar. Any lumps will clog your tip.
- Storing your flowers in the fridge will make them easier to handle when it's time to apply them to your cake/cupcake.
- Add food coloring a little at a time with a toothpick for maximum control.
- ALWAYS sift your sugar. Any lumps will clog your tip.
- Storing your flowers in the fridge will make them easier to handle when it's time to apply them to your cake/cupcake.
- Add food coloring a little at a time with a toothpick for maximum control.
Nutrition Information
Show Details
Serving
79g
Calories
330kcal
(17%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Trans Fat
2.5g
(125%)
Cholesterol
40mg
(13%)
Sodium
250mg
(10%)
Sugar
31g
(62%)
Vitamin A
200IU
(4%)
Calcium
40mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 79g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 2.5g | 125% |
| Cholesterol | 40mg | 13% |
| Sodium | 250mg | 10% |
| Sugar | 31g | 62% |
| Vitamin A | 200IU | 4% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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