How To Make A Rose Top Cake

Interested in learning how to make a romantic looking cake yourself? How about a cake with a top entirely covered with icing roses? Read on to learn how to make the cake pictured. I have included tips for a richer more moist cake, as well as tips to avoid a problem or two that arose for me when tackling this DIY project. I hope you enjoy making (and eating it) as much as I did. Enjoy!

The raspberry filling is optional and is something I decided I wanted to include. If you have no desire for filling, disregard the things pertaining to the filling, which will be marked with a * symbol. It is made completely separate, so can easily be eliminated or substituted with another filling you might prefer.

Ingredients:

• Frosting 
• Non-stick spray if a Non-stick cake pan is not being used
• Cake Mix
• Instant Pudding Mix
• Vegetable Oil
• 4 Eggs
• * One 16 oz package of frozen and sweetened raspberries
• *Sugar
• *Cornstarch

Tools:

• Spatula
• Decorating bags (I prefer disposable)
• Rose tip (Large)
• Cake smoother ( this is optional – however, consider I did not have it and I wish I had because it helps A LOT)
• Cake Pan (One is fine, but two may make it easier)
• Mixing Bowl(s*)
• Measuring Cups and Spoons
• Cake Stand (rotating makes it MUCH easier)
• *Pan (must have a lip to hold in sauce)

After you have gathered all your needed materials you can begin.

Begin by mixing together what you will need to make the cake: cake mix, instant pudding mix, vegetable oil, eggs, cake pan, and measuring utensils.

You will be following the instructions on the cake mix box, with a couple modifications. In addition to what it says on the box add in the instant pudding mix along with an extra egg. This will ensure the cake is more moist and rich than the average cake out of a box.

Note: There is enough mix to make two small cakes or one large. If you want to have filling make sure to make two. You will be putting the filling between the two cakes like a sandwich if you choose to have it.

*While the cake is baking you can begin the raspberry filling. Start by draining the juice from the raspberry saving 2/3 of a cup of juice then add enough water to equal 1 ¼ cups. The more juice, the stronger the flavor will be, but keep in mind that too much can end up being tart. It is more about your taste preference though. 
Take the liquid, 1/3 cup of sugar, 3 tablespoons cornstarch and put into your pan. Once the mixture
starts to boil, it will thicken. Once it does, remove it from heat and store in the fridge to cool. Once the thickened mixture cools mix in the raspberries you separated earlier from the juice. Your filling is complete. (If your cake is not done baking by the time you finish, you can put in back in the fridge.)

Note: If you decide to cook two cakes and have the filling, it does not matter if you cook one cake and then the other or both at the same time. However, it will obviously be more time consuming if you have to wait for them to bake separately.

Make sure to allow time for the cake(s) to fully cool before adding
frosting. Also, if you are including filling begin with making a line of frosting that will serve as a barrier to the filling around the edge of your cake. After you have done that you can add the filling and the top piece of cake. 

If you have two cakes and are
doing the filling, once the filling is in place you gently sandwich them together. You won't have to apply any pressure. Once you have one piece/cake to work with that is fully cooled you can start frosting. Give your cake a good base with the frosting. This is where you will want that icing smoother for the sides. You can do the top too, but it is less important since you will be covering it completely with icing roses. However, you want the sides to look smooth to give that professional finish look when you are done. 

Sadly, I did not have a smoother on me and you can tell. Learn from my mistakes and make sure you have all your tools before beginning.

Note: If you want it to be a specific color I would suggest against food color like I used. Food coloring tends to make the frosting kind of melty and can be a mess. I learned this the hard way with this cake. Michael’s (the craft store) has an alternative that is a powder. I have never used it, but I want to try.

Now you are ready for the roses. I would suggest practicing making some of these roses on a plate or flat surface before trying them on the cake. You will need the correct tip (it looks kind of like a star and is also very handy for borders) , a bag, and the icing. Put some frosting in the bag, being careful not to overload (no more than a cup).  I like using a spatula to scoop it, but you can use whatever is easiest for you.

To make a rose you start by placing the tip close to the surface and beginning to squeeze. As soon as you have created a center dot, quickly and carefully begin to move in circles around it, working outward. You want to keep your circles tight, without gaps. Once you can make a rose you just repeat the process on the top of the cake until it is entirely covered.

Note: Once you are finished you can also add a ribbon or border around the bottom base of the cake.

Hope you enjoy!