Pink Ombre Cake

In honor of my sister's birthday last week, here is a throwback to my favorite cake design and first design that I used the rosette piping technique.

Making this cake was my proudest moment, and I would say really the turning point in my baking journey. Up until this point, I found joys in being creative through art and other activity. I loved taking pictures of things for the aesthetic.

One habit my family has had is to make my sister's birthday and birthday parties something special, themed, and a moment to be remembered. She is the youngest in my family, and since our ages are pretty far apart, I always love over planning the party to a certain aesthetic.

For her Sweet 16, we decided to go for an ombre pink theme in my basement. I made a tassel banner to be behind her in pictures, and really wanted to make this cake from our Pinterest boards come to life.

Surprisingly, making a rosette cake is not a difficult piping technique! It is a similar way to pipe as when cupcakes are decorated. Essentially, you need a good fluffy buttercream and a Wilton 1M piping tip. Getting the colors and amount just right though is definitely a little more difficult.

The way you make a rosette is to take the frosting in a piping bag with the tip. Then start in the middle of the cupcake and slowly spiral outwards. The frosting will start twisting on its own and create a beautiful rosette! Now to frost a whole cake though? You have to do this a million (okay maybe 100) more times until the whole cake is covered.