Monday, February 17, 2020

Cherry Vanilla Rosette Cake

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake PhotographyIt's been too long since I decorated a cake all over with buttercream rosettes, and I thought that this Cherry Vanilla Cake with the loveliest shade of pale pink cherry buttercream would be just the cake to highlight this beautiful (and actually very easy-to-do) decorating technique.

Starting with the most popular post on my blog, my classic Vanilla Cake recipe, I paired the cake with cherry buttercream, flavored and colored with sweet cherry preserves.  Aren't the flecks of cherries in the buttercream so pretty?

And although I used cherry jam, you could use absolutely any flavor of jam or fruit preserves that you like.  Peach or apricot?  Delicious.  Strawberry, blueberry, or even orange marmalade would all be wonderful, too.  To keep the buttercream nice and smooth, I pureed the jam with a small food processor first, before whipping it into the buttercream.  The result is a creamy, fluffy, beautifully tinted buttercream with lovely flecks of fruit all throughout.




Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography




What I love about this rosette design is how perfect it is for so many occasions.  Mother's Day, bridal showers, baby showers, birthday parties and even weddings (wouldn't this be stunning in a tiered cake?)...  Anyone who loves flowers will love this cake.  Williams-Sonoma has even started selling cakes with this rosette design - starting at the low, low price of $80 for a small, six-inch cake. ;)

Cake decorating trends come and go, but this is one that I think will be in style for years to come.





Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography

Cherry Vanilla Cake, Cherry Cake, Rosette Cake, Pink Rosette Cake, Pink Rose Cake, Cake Decorating, Perfect Buttercream, Cake Photography





Baking Notes:
  1. As with everything I bake, my cakes are baked at high altitude (I live in Denver), and to achieve your own perfect results, you may need to make a few slight adjustments if you live at a lower altitude or sea level.  Please read this post and this post for all of my baking FAQs.  There are many articles online that can offer advice on how to adjust your flour, sugar and leavening for various altitudes.
  2. For best results, it's important for the eggs, buttermilk and butter to be at room temperature before mixing your cake batter and buttercream.
  3. All-purpose flour, instead of cake flour, can also be used in this cake with great results.
  4. Note that while testing the recipe, I added chopped cherries to the cake batter before baking, but left this step out of the written recipe below, the reason being, I don't like the way the fruit baked into the cake discolors the cake batter, which is purely aesthetic, but it bothers me. So instead, I added the step of spreading some of the cherry preserves between the cake layers.  The extra preserves adds more of the cherry flavor in each bite, and looks beautiful in between the layers.
  5. I used Wilton Tip 1M for the piping on the cake.
  6. Besides cherry, you can use any flavor of jam or fruit preserves that you like - strawberry, peach, blueberry and apricot would all be wonderful!  Be sure to follow the step of pureeing the jam before adding it to the buttercream - large pieces of fruit will clog your piping tip and you won't be able to pipe the rosettes.

Cherry Vanilla Cake
printable


Cake.
  • 3 cups cake flour, sifted
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 1 3/4 cups whole buttermilk
  • 1/4 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons vanilla
Buttercream.
  • 2 cups unsalted butter, room temperature
  • 3/4 cup cherry jam or preserves, divided
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons milk or cream, if needed
Cake.
Preheat the oven to 350.  Grease two or three 8-inch pans with non-stick spray.

In a large mixing bowl, whisk together the dry ingredients.  Add the wet ingredients and whisk for a minute or two until well combined.  Divide the batter between the pans.

Bake until a toothpick comes out clean or with moist crumbs, about 21-25 minutes (for three pans) or about 28-30 minutes (for two pans).  Set the pans on a wire rack to cool completely, covered loosely with a clean kitchen towel.

Buttercream.
Place the softened butter in the bowl of your stand mixer, fitted with the whisk attachment.  Puree about 1/2 cup of the jam in a small food processor so that no large pieces of fruit remain and the jam is mostly smooth.  Scrape the pureed jam into the mixing bowl with the butter.  Beat the butter and jam for several minutes until well combined.

With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and the vanilla.  Increase the speed to medium, and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.  Add the milk, if needed for a thinner consistency, but the buttercream should be thick enough to hold its shape well for piping the rosettes.

Remove the cooled cakes from the pans.  Place one cake, bottom side up, on a cake board or cake pedestal.  Spread with a layer of buttercream, and then carefully spread about 1/2 cup of cherry jam over the buttercream, stopping about 1/2 inch from the edge.  Add the second cake layer, more buttercream, more jam, and then the third cake layer.  Frost all over with a thin crumb coat of buttercream, and refrigerate for one hour.  You cannot skip the step of crumb-coating and chilling the cake - it ensures the piped rosettes stick to the crumb coat and don't fall off the sides of an unfrosted cake.  Cover the bowl of remaining buttercream with plastic wrap so it doesn't crust over.

Fit a piping bag with tip 1M and fill with buttercream.  Starting at the bottom of the cake, pipe a horizontal row of rosettes all the way around the bottom edge of the cake.  Pipe a second row of rosettes, positioning them as shown in the photos above so that the vertical rows are angled, and not straight up and down, or you'll end up with gaps between the rosettes.  Continue piping rosettes in horizontal rows, then finish the top of the cake as pictured.  The last rosette you pipe will be the one in the very center of the top of the cake.


Recipe from Curly Girl Kitchen

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