Ombre Rosette Cake

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I’m so late to the posting party on this one – as I made it over a year ago for one of my best friend’s baby shower! Ok, so this friend…she’s one of a kind and she’s been a rock for me over the last couple of years. I’ve been through a lot and she has checked in, tried (sometimes very unsuccessfully) to get me out, kept me company and all around, she’s just the best. So when she asked if I would be in charge of desserts for her baby shower…I cleared my weekend and said, damn straight, I will.

The cake was a cherry coke chocolate cake (yeah, it’s 100% as good as it sounds). Basically, you use cherry coke in the cake…and then you fill it with cherry pie filling and slap a ton of buttercream on it. Dreamy.

I have wanted to try both rosettes and ombre for a long time and this was my chance. I played around with color and the pictures don’t show the transition between the second and third colors all that well, but the effect did end up being pretty amazing. Boy, is it time consuming … and if you let the buttercream get too soft, the rosettes don’t pipe as prettily…so I found that doing smaller batches of buttercream in the piping bag was the smarter play so I could get well-formed rosettes.

What do you think, friends and fans? Success??

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Cherry Coke Cake Recipe

Recipe adapted from:  https://www.bettycrocker.com/recipes/chocolate-cherry-cola-cake/ec01b5a7-662e-4dfa-bac0-f2ebb32d52d8

Ingredients

1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs

Steps

– Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour. Chop cherries; set aside.
– In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.
– Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
I made four of these cakes in order to create the ombre cake above – so if you are trying to recreate mine – make four batches…OR…split two batters (so double the recipe) between four tins so you have four layers of cake.

Filling

I used standard cherry pie filling found at any grocery store (with a buttercream rim to keep the filling inside each layer).

Frosting

You can make the buttercream of your choice, however, if you are looking for some solid rosettes, make it a robust one. Here’s the recipe I used:

INGREDIENTS

  • 6 cups SIFTED powdered sugar
  • 2 cups unsalted butter, softened to room temperature
  • 2 tsp vanilla extract or flavoring of your choice
  • 2-4 tbsp heavy whipping cream room temperature (use only the amount necessary to achieve your desired consistency)

INSTRUCTIONS

  • Whisk butter until creamy (using a stand mixer is recommended) on medium speed.
  • Reduce speed to low and add in powdered sugar 1 cup at a time, blending well each time.
  • Increase speed to medium and beat for 3 minutes.
  • Add vanilla and 2 Tbsp cream and continue to whip on medium for a minute, adding more cream if necessary
  • Add more cream as needed
  • Whip until the frosting is silky
  • I recommend a 1M tip to do rosettes
I made a couple batches of frosting and then separated into four bowls so I could use food coloring for the ombre effect. Before doing that, however, I would recommend doing your crumb coat round the cake first and place in the freezer to set it before you begin to pipe the rosettes. Definitely keep the cake in a cool place until you are ready to serve so that the rosettes stay looking fresh.
Good luck and happy baking!

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