Rose Swirl Cake – My 100th Post – Cooking Delight –

Oops ! can’t believe I am presenting  my 100th post. 🙂 Though I am very lazy and take 8 long months to reach this number, still very happy and surprised on this achievement. So it’s time to celebrate and post a special recipe.

Today I want to share with you the recipe of a gorgeous Rose swirl cake which I made few days back for my beloved husband on his birthday. It was perfect for the occasion and looked absolutely amazing. My husband was over cloud nine to find it on the table. Must admit we kicked off the celebration in style for the evening.

If you look at the picture of the cake, at first glance, you may feel that making such a large number of roses on the cake must have been very tedious. But if you know the trick, as given in the recipe below, you will realise it to be rather easy. And overall it does not take a hell lot of time. Every bit of effort to prepare the swirl cake is worthy, once you come up with the brilliant looking finished product at the end. Enjoy 🙂

Rose Swirl Cake

Ingredients to serve 10 – 12 :

For the Sponge Cakes :

1. Butter (at room temperature) – 175 gm. + extra for greasing
2. Caster sugar – 175 gm.
3. Egg (beaten) – 3
4. Plain flour – 175 gm.
5. Baking powder – 2 teaspoon
6. Pinch of salt
7. Pure vanilla extract – 1 teaspoon

For Buttercream Frosting/Icing :

1. Unsalted butter (softened) – 300 gm.
2. Powdered sugar/Icing sugar – 600 gm.
3. Milk – 1-2 tbspoon
4. Pure vanilla extract – 1 teaspoon
5. Red food colour (liquid/gel) – few drops (if liquid)/little amount (if gel)

Ingredients

Procedure :

Making of Sponge Cakes :

Grease two 20 cm./8 inch round cake tin and base-line with baking paper. (If you don’t possess two cake tins which even I don’t, then you have to bake two cakes separately using the same tin as described here.)

Beat the butter and sugar together in a mixing bowl using a wooden spoon or a hand-held mixer/stand mixer until the mixture is pale in colour and light and fluffy (I used hand mixer).

Add the egg a little at a time, beating well after each addition.

After beating butter, sugar and egg

Sift the flour, baking powder and salt and carefully add to the mixture, folding it in with a metal spoon or a spatula.

Divide the mixture between the tins and smooth over with the spatula. (If you are using a single tin, then pour half of the batter into it and reserve the rest for another cake.)

Place them on the same shelf in the centre of a preheated oven, 180°C/350ºF, and bake for 25-30 minutes until well risen, golden brown and beginning to shrink from the sides of the tins.

Remove from the oven and let stand for few minutes. Loosen the cakes from around the edge of the tins using a knife. Turn the cakes out onto wire rack to cool completely.

Making of Buttercream frosting :

In large bowl, beat butter with electric stand-mixer or hand-mixer until light and fluffy (I used hand mixer). Beat in vanilla extract.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Gradually add milk ; beat at medium speed until light and fluffy. I used 1 tbspoon of milk to get the right consistency. If your icing seems to be very stiff then you can add more milk. But don’t make very thin/spreading consistency icing, then your roses will not come out perfect.

Now colour your frosting by adding few drops of food colour into it and beating lightly until you get the right colour of your choice. Initially I gave whole of my icing a light pink colour and kept aside 2/3 of it in a separate bowl. I later added few more drops of colour to the rest to give it a dark pink colour.

Keep both the bowls covered with a damp cloth until ready to use.

Assembling of Cakes :

Ready for assembling

When the cakes are cold, sandwich them, right on the serving plate/cake stand, with 3-4 tbspoon of light pink icing. You should not transfer it elsewhere after that, so it is better to sandwich on the serving plate in the beginning. Cover the top and sides of the cake with icing to be smoothed using a spatula or big knife.

Cakes are sandwiched with buttercream frosting

Coating the whole cake with buttercream

For making rose swirls, you will need a large close/open star tip. I used close C4 star tip.

Put your tip into the pastry bag then fill it up with dark-pink buttercream frosting.

To make your rose, start at the center, press a bit and then slowly move your tip in a circle around the center point.

Try to end at the same point for each circle.

Go all the way around the cake and first finish the bottom layer.

Finishing first layer of roses

For the next top layer, put the tip in another piping bag (or use another C4 tip, if you have two of them) and fill it with light-pink frosting.

Now start making one light pink roses in between the two deep pink roses of the layer below.

In this way cover your whole cake by layer of roses with different colours of your choice.

If there are blank spaces between the roses, then just fill them with star dollop.

Rose swirl cake is ready to cut 😉

Beautiful rose swirl cake is ready to enjoy. 🙂

Note :

1. Colouring the buttercream is completely optional.
2. You can make a single coloured rose swirl cake.

Tags:

• BakingbuttercreamButtercream frosting