A Bouquet of Roses – How To Make A Rose Ombre Cake

I am a firm believer in the transferability of sugar through the computer screen.

There seems to be no need to actually consume sugar to result in a sugar high so lofty that would make even the most capable of diabetic meters shudder with fear. Instead of an number resulting on the screen, it would just quiver and scream, “Enough already!!”.

Much like looking at Medusa would turn one to stone – looking at the cakes from this last week would turn one into an instant sugar fiend.

But for us Cake Week writers, we revel in it. Pushing the limits of our culinary expertise and our waistlines all in an effort to give you a sugar high and inspiration that will last beyond the minutes you will spend with us on the blogosphere. It is our gift to you.

If you haven’t seen the sugar sins created this week, go visit these girls – STAT! Kirsten, Mads, Allison, Kat, and Jeanne have whipped up a virtual smorgasbord of sugar for you to feast your eyes on. Literally.

My gift to myself will be paid back after spending the next 40 years on the hamster wheel treadmill. But I do these things for you. Honest.

For my contribution to cake week – the lovely women and I had a time picking out who would make what. And as the resident cake decorator of our group, I was nominated to create a layer cake. And after hours on Pinterest with the same cake coming up time and time again, it became my duty to recreate the Rose Ombre Cake from Glorious Treats.

To cap our Cake Week – the rest of us girls wanted to pay homage to our fearless leader, Kirsten of Comfortably Domestic. Today is our leader’s birthday! And with four boys and a bacon slayer of husband we wanted to make sure she was appropriated garnished in pink for this tribute.

Despite the multitude of pinks in the cake and the frosting – composing this piece is not nearly as daunting as you imagine. Just slightly time consuming.

If you’re feeling bold – here is a white cake recipe that I used. With a perfectly tender crumb and a moist, yet not too moist texture, it was a carb-o-holics dream.

Or feel the freedom to use a boxed white mix. There’s no shame in it – there’s a reason box cakes have managed to stand the test of time. They’re consistently tasty and always a win.

To begin, I doubled the recipe to make 4 layers of the whole cake. Using a 9″ pan left me with shorter layers, where an 8″ would have been ideal. The batter was divided into four bowls and each dyed in a progressively darker color. For the pink, I wanted to keep with a dusty pastel color using the Rose Petal Pink from Wilton.

The same process was used when making the frosting. I used the cooled cakes as a color chart to make sure the frosting and cakes didn’t differ to much. Remember when decorating that the colors will intensify after a couple of hours. So if it’s not the perfect shade when you mix it – walk away and let it meld. For realsies!

To put the whole kit and kaboodle together, three of the four layers were leveled so that there was no odd drooping. And aesthetics do mean something in the grand scheme of things. The final and top layer was left with it’s slight natural dome to makes ure the decorations on top had a little extra volume on them.

To fill between the layers – pipe a small barrier around the outer edge of each layer so that your filling doesn’t go squishing out the sides. In between each layer lemon curd was poured and smoothed.

Then lather, rinse and repeat until you’re at your final layer. Viola! Easy peasy, no?

To cut down on my frosting time, I utilized my ridiculous massive frosting bag and tip to make short work of the process of spreading this White Chocolate Frosting from Kirsten, our hero and leader. (The recipe is below)

The 16″ bag and #789 tip used, allow you to pipe your frosting on in an even layer and all that’s left to do next is smooth it out. It’s brilliant. So once the top was frosted and smoothed, it was time to complete the sides and smooth them out as well.

Now for the funnest part – the decorating of the roses.

Just like when coloring the batter, the frosting was divvied up and colored to match. With a disposable bag and a tip 1M in hand I went to work make the rose. With your bag at a 90 degree angle, one quick swirl around your starting point will create a mock-blooming rosette.  Because the cake was so short the ending tapers weren’t as delicate as they could have been.

But at least I knew if it wasn’t delicate, it would have been tasty in the end.

Again – repeat with a lighter color for the subsequent rows!

So there you have it – an ombre rose cake fit for a Comfortably Domestic housewife, surrounded by waves of testosterone, a true friend and our birthday girl Kirsten – or someone else special in your life.

Everyone deserves cake.

Now go make this and promptly devour.

And if you don’t believe my “Oh my holy Lord this cake is so amazing!” take it from Huck, it really is epically delicious. Homedog took a giant lick out of the frosting when I wasn’t looking. It’s on the back side of the cake, so you don’t see the evidence…

Until now. I cried, and then poured myself a drink.

Check out these other Country Cleaver Cake recipes below!

Pear Almond Cake with Brown Sugar Buttercream

Strawberries and Champagne Cake

Tropical Hummingbird Cake

How to Make a Rose Ombre Cake with Step-by-Step Photos - So totally perfect for Valentine's Day! www.countrycleaver.com

Yield: 3 Cups

White Chocolate Buttercream

The Only Frosting You'll Ever Need!


Ingredients:

1 C. unsalted butter, softened

2 ½ C. powdered sugar (or more, depending on desired consistency)

Pinch of salt

6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)

¼ C. heavy whipping cream

¼ tsp. vanilla extract


Directions:

Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.


Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.


Measure the whipping cream into a cup, and stir in the vanilla extract.

With the mixer running on low speed, gradually pour the cream mixture the bowl.

Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.


Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.

Makes about 2 ½ cups of frosting.


Kirsten Kubert of Comfortably Domestic