Novelty and
Fantasy Cakes Recipes - Rosette Cake Recipe
Novelty and Fantasy Cakes
Recipes
- Rosette Cake
Ingredients
20cm square sponge cake
450g butter icing
60ml apricot jam, warmed and
sieved
mulberry red food coloring
crystallized violets
25cm square cake board
serrated scraper piping bag
NO 8 star nozzle
4 candles and holders
Method:
Split and fill
the cake with a little butter icing. Place in the
centre of the cake board and brush with apricot jam.
Tint the remaining butter icing dark pink. Spread
the top and sides with butter icing.
Using the
serrated scraper, hold it against the cake and
move it from side to side across the top to make
waves. Hold the scraper against the side of the
cake, resting the flat edge on the board and
draw it along to give straight ridges along each
side.
Put the rest of
the butter icing into a piping bag fitted with a No
8 star nozzle. Mark a 15cm/6in circle on the top of
the cake and pipe stars around it and around the
base of the cake. Place the candles and violets in
the comers.