Oh goodness, I don’t know where to begin, thank you all so so much for your incredibly lovely birthday wishes yesterday, I had the most wonderful birthday ever! Especially seeing the gorgeous birthday post from my hubby so lovely of him! I’m so excited to be able to share this gorgeous tiered rosette cake that I made for a very lovely bride over the weekend, I’m beyond honoured to have been apart of their wedding day! x
Click read more for the recipe.
tiered rosette cake
Chocolate Guinness Cake
you can easily double this recipe - if you have any batter left over, make cupcakes!
250g unsalted butter
250 ml (1 cup) Guinness
3/4 cup cocoa powder, sifted
2 1/4 cups plain flour, sifted
2 teaspoons baking soda
2 cups caster sugar
2 medium eggs
150 ml sour cream
1 tablespoon vanilla essence
Preheat oven to 180C, butter and flour a 30cm cake pan - you will need to do this again after baking the first cake.
In a small saucepan add butter, cocoa and Guinness and warm over a medium to low heat, stirring until butter has melted. Set aside for 5 to 10 minutes to cool slightly.
Add flour, baking soda and sugar to a large mixing bowl and whisk together until combined. Pour in the chocolate and Guinness mixture, and mix on a low speed, add the vanilla, eggs and sour cream – increase the speed and beat until well combined. The batter should be thick and dark chocolate in colour. Pour 1kg of cake batter into the prepared cake pan and bake for 40 minutes or until a skewer inserted comes out clean. Allow to cool in the pan before transferring to a wire rack to cool. Repeat the above step so that you have two 30cm chocolate guinness cakes.
Red Velvet Cake
you can easily double this recipe - if you have any batter left over, make cupcakes or mini bundt cakes!
125g butter, softened
1 ½ cups of sugar
1 bottle (50ml) of red food colouring
2 heaped tablespoons cocoa
1 cup buttermilk
2 ¼ cups plain flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
Preheat oven to 180C, butter and flour a 20cm cake pan - you will need to do this again after baking the first cake.
Cream butter, sugar and eggs together until nice and fluffy. In a small bowl make a paste of food colouring (yes you’ll need the whole bottle) and cocoa mix until smooth and add to the butter mixture.
Add buttermilk and alternate with flour to the butter mixture until combined, next add the salt and vanilla. Mix the baking soda and vinegar in a separate bowl, it will foam up, once settled add to the mixture and beat for another 2-3 minutes or until combined and smooth.
Pour 770g of cake batter into the prepared cake pan and bake for 30 minutes or until a skewer inserted comes out clean. Allow to cool in the pan before transferring to a wire rack to cool. Repeat the above step so that you have two 20cm red velvet cakes.
Lemon Curd Cake
2 1/2 cups (365g) plain flour, sifted
1 1/2 teaspoons baking powder
1 3/4 cups (385g) caster sugar
250g butter, melted
1 1/2 cups (375ml) milk
2 tablespoon vanilla
1/4 cup lemon curd
Preheat oven to 160°C butter and flour 6? round cake pan - you will need to do this again after baking the first cake.
Sift the flour and baking powder into a mixing bowl, add in the sugar and whisk to combine then make a well. Gently melt the butter in a small saucepan, make sure it doesn’t separate (you don’t want the oil to rise). Add the vanilla to the milk and then pour into the flour and sugar mixture and beat until well combined, add the eggs one at a time. Slowly pour the melted butter into the cake batter and mix until well combined add the lemon curd and mix until combined. Pour 300g of batter into your prepared pan and bake for 20-25min or until a skewer inserted comes out clean. Allow to cool in the pan before transferring to a wire rack to cool. Repeat the above step so that you have two 20cm red velvet cakes.
Swiss Meringue Buttercream
depending on the size of your bowl you can easily double or triple this recipe - if you have any left over, it will freeze well too.
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
500g butter, cut into cubes to soften
1 tablespoon vanilla essence
Wipe the bowl and beater of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add thee egg whites and sugar, place the bowl over a pot of simmer water (not boiling). Whisking constantly, until temperature reaches 140 degrees F, if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot to touch.
With a whisk attachment on a electric mixer mixer, begin to whip on a medium speed until the mixture is thick, glossy, and the bowl is cool to touch. Switch over to paddle attachment and, while mixing on continuous medium speed, gradually add softened butter until combined, mix until it is silky smooth – this icing can curdle, if it does, keep mixing and it will come back to smooth. Add the vanilla essence and mix well.
Assembling your tiered cake
Once all of your delicious cakes have cooled completely, you will need to level them using a bread knife so that the tops are all flat.
Starting with the chocolate cake, spread a small amount of icing onto the cut side of the cake and then stick to either the cake board or cake stand. Add 1 cup of icing to the top of your cake, using a pallet knife spread on top of the cake until you have a nice smooth finish, you will also need to crumb coat the side of the cake - you only want a thin veil of icing on the side of the cake. Place the first layer into the fridge and allow to cool before adding the next chocolate cake - repeat the above steps.
Once both of the chocolate cakes have been assembled, very gently place the first red velvet cake into the middle of the chocolate cake. Spread 1 cup of icing onto the red velvet cake and crumb coat the sides, carefully place the cake into the fridge for 10min to cool. Repeat the above steps until you have two red velvet layers.
Now you will have four layers of cake. Very gently place the first lemon curd cake in the middle of the red velvet cake. Spread 1/2 cup of icing onto the lemon curd cake and crumb coat the side, carefully place in the fridge for 10 min to cool. Repeat the above steps until you have two layers of lemon curd cake - YAY you’ve now assembled your cake.
Icing you tiered rosette cake
You will need to ice the middle layer first, using a offset pallet knife gently add a thick layer of icing around the middle layers - you can make this icing as smooth or rustic as you like.
Using a 1M wilton tip, fill your icing bag half full with icing. Starting at the bottom of the cake do a full line of rosettes around the bottom of the cake - to make a rosette, do a star and then quickly go clockwise (or anti clockwise) around the star, you will then have a beautiful rosette. Once you’ve done the first line of rosettes, do the middle line - it’s really lovely to offset the rosettes. And then do the top line - once done do mini rosettes atop the bottom tier. Repeat the above steps for the top tier.
Phew, know that you’ve finished, enjoy a delicious slice (or two) of your beautiful cake! x