Rose Cake

Ombre and roses...does it get more girly?

This cake was made with a vanilla cake recipe (to which I added varying amounts of pink Americolor gels) and a buttercream recipe that I'm pretty sure I got from Sweetapolita's website. (Sorry, I just can't seem to find the exact link right now.) I filled it with vanilla pudding and flavoured the buttercream lightly with LorAnn's Raspberry Flavor.

The roses were far, far simpler to make than I thought they'd be. A search on Pinterest yielded iambaker's tutorial, but for some reason the website was down. (I've heard she's looking for a new host.) Luckily, I found this tutorial on YouTube.

Some notes:

• the recipe makes 3-8" cakes pretty much perfectly
• adding burgundy deepens the pink
• adding peach makes it more 'rosy' looking
• make a double recipe of buttercream (i.e. with 2 cups butter, 8 cups icing sugar, 8 tbsp whipping cream, and 3 tsp vanilla)...even then, this cake has a 3"-square bald spot! (Just don't use quite as much on the sides when doing the first coat.)