Swirled Rose Wedding Cakes


This past weekend, I had the pleasure of making not one, but two cakes for my friend Anna’s wedding rehearsal dinner, as well as my cream cheese cutout cookies.  I first made this cake for another friend’s wedding earlier in the summer, and after seeing it, Anna requested I make some for her as well!

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Her colors were blush and gold, which she extended not only throughout her wedding, but her rehearsal dinner as well, not missing a single detail!  The rehearsal dinner had a BBQ theme, and one of her brothers smoked all of the meat himself, which was SO yummy.  You’re just going to have to trust me 😉

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For the cakes themselves, I made one off-white, and the other a blush color.  Instead of a typical buttercream, I used a “crusting buttercream” that allowed for the swirled rose design to better hold its shape, both in transport and at the event site.  To make the swirled rose design, I first applied a light crumb coat to the outside of the cakes. I filled a disposable piping bag with the frosting, and used a Wilton #1M tip to swirl the roses on.  After applying two levels on each cake, I added them to the top as well.  Once you get the hang of the design, it’s super easy!  Really it is, and you’ll be making swirled rose cakes in no time!


White Wedding Cake

1 box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
¾ teaspoon salt
1 1/3 cups water
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sour cream
4 large egg whites

Preheat oven to 325°F. Grease two cake pans and line with circles of parchment paper. Set aside.

In a large bowl, whisk together cake mix, flour, sugar and salt. Add the water, oil, extracts, sour cream and egg whites, and beat for two minutes. You can either do this in a stand mixer, or by hand. Once mixed, pour into cake pans, making sure to evenly distribute the batter between the two.

If you’re making a 6-inch cake, you should have some batter leftover. You can fill some cupcake tins with liners, and pour the batter into those. For an 8-inch cake, you can bake them for 37-42 minutes, and if it’s a 6-inch cake, you can bake them between 35-40 minutes. Be sure to test the cakes for doneness with a toothpick. Remove the cakes from the oven, and allow to cool for 10 minutes on a wire rack before removing from the pans. Allow the cakes to cool completely before frosting.

Adapted from Recipe Girl


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