Raspberry Rosette Cake

Ingredients:

  • (4) 8 inch vanilla cakes - CLICK HERE FOR RECIPE

  • Double batch vanilla Swiss meringue buttercream frosting (pink, rose, white) - CLICK HERE FOR RECIPE

  • 1 recipe raspberry filling

  • White sanding sugar

  • Wilton 1M piping tip 

Raspberry Filling Directions:

  • Step 1: In a sauce pan combine 4 cups raspberries + 3/4 cup sugar  + 3/4 cup water + 1-1/2 tsp lemon juice

  • Step 2: Bring to a boil

  • Step 3: Reduce heat to medium low and simmer until reduced (about 15 minutes)

  • Step 4: Remove from heat and strain through a fine mesh strainer

  • Step 5: Pour mixture back into saucepan

  • Step 6: n a separate bowl mix 1/4 cup water + 2 tablespoons cornstarch, mix until dissolved 

  • Step 7: Add raspberry mixture to cornstarch mixture and bring to a boil, stir until thick (about 5 minutes

  • Step 8: Cool filling in fridge

Rosette Directions:

  • Step 1: Place down Saran wrap and pipe stripes of white, rose, pink

  • Step 2: Pipe out 6 stripes total

  • Step 3: Fold plastic wrap in half and roll into a cylinder

  • Step 4: Make 3 cylinders

  • Step 5: Cut plastic wrap off on 1 side and put cylinder in piping bag fitted with a Wilton 1M tip

  • Step 6: Pipe rosettes all around sides of cake

Cake Assembly Directions:

  • Step 1: Level cakes with "cake leveler" or serrated knife

  • Step 2: Spread white frosting on center of cake board

  • Step 3: Place 1st layer down on board

  • Step 4: Scoop on thin layer of white frosting and smooth

  • Step 5: Fill a piping bag with white frosting and round tip

  • Step 6: Pipe a ring of white frosting around edges of first layer

  • Step 7: Fill inside with raspberry filling

  • Step 8: Place down 2nd and 3rd layers, repeating frosting and filling process

  • Step 9: Place 4th layer upside down

  • Step 10: Pile white frosting on top of cake and completely cover with a crumb coat 

  • Step 11: Place in fridge for 20 minutes

  • Step 12: Remove from fridge and pipe rosettes around sides of cake

  • Step 14: Cover top with white sanding sugar

© 2018 by Baking with Ryan. 

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