Can't help you out. I don't like sweets! But that is one amazingly beautiful topping for a cake!

good luck. do you care what flavor it is? Colleen's chocolate cake is amazing, and I love pixistix' hot milk cake. Ashley's favorite right now, behind Texas sheet cake, is pistachio.

good luck on those flowers too. Tracey's looked so good and mine looked so....not like flowers, LOL.

Annie

Thanks Annie and Teresa.

I just found out chocolate cake is out - the groom can't eat chocolate.

Hot milk cake sounds intriguing. Will have to check it out. Can you post the recipe?

The flowers are really easy. The trick to making these is you swirl from the INSIDE OUT as opposed to the normal method of swirling from the outside in. Use a 1M tip.

I used a 1M tip. I swirled from the inside out. Mine looked like this:

I topped it with M&M's and no one knew how badly I did that, LOL, but no one thought it looked at all like a rose, that's for sure!

Anyway, the hot milk cake. I love it. It's kind of an old fashioned cake, dense, moist and not very sweet, so it can take a very sweet and sugary frosting. It's what I made for our wedding cake when I married Elery. I usually make two 8 inch round layers with it instead of the 9x13.

Hot Milk Cake - Pixistix
Old fashioned, simple, melts in your mouth!
4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter
Beat eggs and sugar well. Combine flour with baking powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.

Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes.

Annie

Thanks again Annie.

Next time hold your tip a bit further away from the cupcake (try just 1/4 to 1/2" further away) and let the frosting sort of "fall" onto the cake. You also need to move the tip a bit faster. That will prevent the rippling in your petals.

Here are some cupcakes I made:

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Looks absolutely gorgeous. Smashing!

To me that beautiful icing is begging for a chiffon cake. It would be so airy and light and floaty! LOL

IceCream cake....a fairly dense but tender cake....almost white but for the tint of the butter.
2 cups sugar
3/4 cup butter
2 cups sifted flour
3 tsp. baking powder
1 cup sifted cornstarch
1 cup milk
1 tsp. almond or vanilla extract
5 stiffly beaten egg whites
Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven.

I love those rosette cakes, but I think they require a fairly sturdy cake because of all that frosting weight (which takes about double the normal frosting amount, BTW.) One tip about the hot milk cake instruction is that I *should* have said: "beat eggs and sugar well . . . ABOUT 5 MINUTES" because I have heard from people that it failed for them. Since this cake is so super easy (and super good :) the only reason I can possibly imagine that it failed was because their baking powder was bad, or their method of beating eggs and sugar 'well' was 2 minutes, like a cake mix.

Another tip about making the rosette flowers with the 1M tip: try to keep your ARMS stationary . . . and let your WRISTS make the actual 'swirl' motion.

Love those flowers!! How did you support them in that vase?

Pixistix is right. Your wrists have to be angled to get the rosettes right.

Loves2cook4six- I don't know how that arrangement was done, but some people put two toothpicks in the bottom of each cupcake and then stick the toothpicks into oasis that is attached to the vase.

What is the frosting recipe that you use? That is gorgeous! I am forever looking for the correct consistency of the icing...thanks so much! I would love to try this! And I agree on the Hot Milk Cake. It does so very well for everything from everyday to extra special. I know that I don't post much, but I'm here every day reading like mad!

loves2cook4six, those cupcakes are actually sitting in little cups that I secured to the base . . . best to test an un-iced cake first, as you can see that a couple of them took a tumble before I got it right :)

gigi, if you're asking me about the icing, it's just plain old buttercream - just keep adding powdered sugar until the consistency is correct.

Love the cake and the cupcake bouquets! That cake is right up my alley...I cannot wait to try it. I've made the cupcakes but I actually use a 2D wilton tip instead of the 1M tip. My only concern about making the cake is figuring out how to space the roses. Since you start at the inside and work out, I'm wondering how exactly to know where to start. Guess the first one I made will be for practice. Thanks for posting this!

Rose cupcakes with the 2D tip.

Made a trial run and it was so good that 8 WOMEN polished off a 3" high 10" cake in one sitting - no kidding.

Used the marble rum scented cake on epicurious as the base cake, with a rum flavored simple syrup to keep it moist. I baked one cake in a 10 pan, then when cool, cut off the top to get a nice flat base and split the cake into two layers.

I made a rum flavoured chocolate mouse as the filling between the layers then froze the cake for a couple of ours.

I used my buttercream frosting recipe with vanilla and rum (double quantity) and did a crumb coat followed by 20 minutes in the fridge, then piped the roses.

That was a bit of a challenge. The ones on the side kept falling off. Finally got them to stick by pushing in a little with the bag but then I lost the wrist movement so they didn't come out so well.

The top was fine but as Tracey says, spacing was an issue. For the shower cake I am planning on doing the OUTSIDE ring of flowers first then filling in the center.

After all that, I forgot to take a picture of the finished cake but my kids were yelling that it was better than Cake Boss LOL (and they love him so much my 11 yo DS called to order a birthday cake from them - thank Gd he didn't have my cc LOL and couldn't really place it but that's another story)

Here's my frosting recipe:

10 oz. butter, room temperature
1/8 tsp. salt
20 oz. icing sugar
1 Tbsp sour cream
1-2 tbsp. flavoring, vanilla, lemon, rum etc

beat butter on low for 1 minute then gradually increase speed to 10 and beat for 5 minutes.

Dump in entire amount of sugar and stir to incorporate. Add sour cream and flavorings and beat on med-high for 2-3 minutes.

Switch to whisk and whisk for 8-10 minutes on high.

it pipes borders and stars etc like a dream, but to pipe rose petals etc, either chill down your piping equipment or fill your piping bag with the buttercream then place it in the fridge for 5 minutes, this just solidifies the butter enough to pipe stiffer roses or more detailed work - if possible place cake back in fridge - 20 mins is sufficient to set the shape - it's not necessary, sometimes there isn't time, but it certainly aids in the portability of the cakes

OK, I have to confess, I was wrong. The tip I used for THAT cupcake was the 2d tip suggested by Tracey and most of the experts at CakeCentral. I'd tried a 1M tip before that and it just looked like swirls, so I tried the 2D tip instead and got the above. so, I've tried them both and neither of them made anything that looked like a rose, LOL.

L2C46, I'd not have thought about those flowers falling off. I wonder, would a light buttercream crumb coat type layer of frosting help them stick?

Tracey, I'm trying again tomorrow. Saturday is Ashley's shower, and I'm making pistachio cupcakes and trying again. If they don't turn out, I just won't tell anyone they were supposed to look any differently!

I've tried a couple of hours of "practice" on parchment paper and don't seem to be much closer. I've tried faster and slower, softer frosting, stiffer frosting, holding the tip straight, holding the tip at a slight angle, moving just my wrists (yeah, right!), but we'll see...

Somehow, I'm sure they'll be eaten anyway.

Annie

Thanks for the update on the cake. Your version sounds wonderful!!! A few thoughts...I'm wondering if it would actually be better to pipe the flowers right away onto the crumb coat instead of waiting for it to set up so the roses have something to grab onto. I'm also thinking I will lightly press circles with a round cutter onto the top of the cake to help with my spacing.

Annie, it must be shower weekend. I'm making cupcakes for a baby shower Saturday. I'm going to pipe a 1M swirl then top them with these.

If I had more time, I would make a youtube video of the roses. Seriously, if I can do it I know anyone can! I'm sure yours will turn out great. Have fun at the shower!

Tracey

L2C46, what a good idea to add sour cream to the frosting, I'm going to try that frosting recipe for the cupcakes this weekend. I'll do them tomorrow so I'll have time to chill them before taking them to the townhall for the shower on Saturday.

Tracey, thanks for the vote of confidence. (grin) I've watched 5 or 6 you tube videos on those roses and somehow, they just don't come out right for me. I'll just keep fiddling with it and maybe the "light will come on" and I'll realize what I'm doing wrong.

So, are you going to lie those flat on the cupcakes, or stand them up in the frosting? I saw a shower cake today on-line with a blue fondant whale and some white "waves", it was cute as heck.

I think if my roses don't turn out, I'm going to just go with swirls and top them with chocolate "A"s and "K"s. Kevin doesn't like chocolate, but he could pick those off.

Annie