Yellow Texas Rose Cake real fun with real food

Table of Content

• The Legendary Yellow Rose Lemon Cake 1Ib 8oz
• Seventy Cake Topper, 70th Birthday Party Decorations
• Previous Recipe of the month
• It's a Girl - Diaper Bouquet - New Mom Gift - Baby Shower Decor - Shower Centerpiece - Unique Diaper Cake
• Dollhouse Miniature, 1:12 scale, 3 Tier Wedding Cake with Pink Roses
• Decorate five types of fairy cake cupcakes

This is the ideal method for this cake because you can easily cover the “tail” or end with the next rose. Overlapping slightly is the best way to cover any mistakes or loose ends. Found something you love but want to make it even more uniquely you?

Since I don’t have my husband around to help like the other times I’ve done all this it’s been interesting getting it all done. So I promised some play by play. Here is the latest, blow by blow of making a cake.

The Legendary Yellow Rose Lemon Cake 1Ib 8oz

Now add 1/4 of raspberry filling to the rest of your buttercream to create a blush color. This will be used as our final layer of icing around the cake. Place the pasteurized egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low, then whip on high for 4-5 minutes to dissolve the powdered sugar. You do NOT need to whip to a meringue.

For the cake I just baked a white cake in two 8-inch round cakes pans and then only used one layer. If there are any breaks in the roses the cake will show through. Having it the same color makes for a more uniform and uninterrupted look.

Seventy Cake Topper, 70th Birthday Party Decorations

This was the largest cake made to date, a 7 tier ornate ivory and gold wedding cake adorned with sugar flowers. It matched the venue perfectly. It was made last summer but didn’t get round to posting on here until now. I lost count of the number... If you are using pasteurized egg whites from the fridge then you might notice this rim of cold butter forming.

This beautiful yellow icing rose looks really difficult to create, but with the right tools it's as simple as practicing . Add a thin layer of the raspberry filling, then add a layer of raspberry buttercream on top. From handmade pieces to vintage treasures ready to be loved again, Etsy is the global marketplace for unique and creative goods. It’s also home to a whole host of one-of-a-kind items made with love and extraordinary care.

Previous Recipe of the month

Remove the cake from the oven and set it on a wire rack to cool for 10 minutes. Loosen the sides of the cake with a small metal spatula, and remove the sides of the springform. Invert the cake onto a wire rack and reinvert onto a second rack it so that the top faces up. Cool completely before frosting or wrapping airtight.

His cake is best served immediately, but it will last for about 4 days in the fridge. I’d take off the flowers before cutting, but you don’t have to. Let your cake come to room temperature by taking it out of the fridge for a few hours before serving. Place half of your sour cream and all of your vegetable oil into a measuring cup. Give it a quick mix until the oil and sour cream are combined.

Raspberry Filling

Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened. Add in your crushed rose petals and mix on low just to combine. Some flavors that can pair well with a flora taste are pistachio or any fruit flavors such as strawberry, raspberry, or blueberry. You can also just fill your cake with plain vanilla buttercream. Keep placing flowers around your whole cake until you are happy with the design.

This Rose Cake tastes like rose bushes blooming in the spring. It’s filled with my Raspberry Filling and topped with sweet tangy raspberry buttercream making this cake super light, soft, and overall beautiful. It makes for a perfect gift for mothers day, valentines day, or a gift to family and friends. Of course, you can use any icing color you'd like to vary the hue of the rose.

I did 3 different colors and 2 sizes each. I did over 130 roses! The first batch took longer than I would have liked, I guess I’m a little out of practise. By the next 2 batches I wizzed through! A couple bit the dust (actually the mouth, my 3rd child ate them!), but 128 are keepers.

Mix until everything is combined and you have your desired flavor and color. Then, pour it back into the whipping buttercream to bring it all together. After your buttercream looks like this, remove about 1 cup of buttercream and melt it in the microwave for seconds until it is just barely melted. Then, add in the salt and the vanilla extract. If you are adding in any food coloring, this is the point where you would do that.

I used a 2D tip for my yellow rosettes, but you can also use a 1M tip or any open or closed star tip. I have additional tips and tricks in my original post from 2011. You can see that I always end my rose up, or away from the center.

Just make sure they are organic and free of pesticides. Some popular roses that are used in foods are Damask roses and Apothecary rose . Divide your batter into your 3 cake pans. I’m using three, 6″x2″ pans or you can use two, 8″x2″ pans. (If making cupcakes add 1-2 spoonfuls of batter into each cupcake liner).

Pour the mixture back into your whipping buttercream and the warmth from the melted buttercream will cause it all to come together and get creamy. This is honestly easier than taking out the egg whites ahead of time and trying to bring them to room temperature. Rose extract is made similar to vanilla extract by infusing it with vodka for a certain amount of time. Take 1/4 cup of the raspberry filling you just made and add a spoonful at a time while mixing on low speed.