I've always wanted to make a beautiful rosette covered cupcake cake but the last thing I need is another cake pan in the house. So, I decided to carve my own cupcake cake and make it HUGE! This cake is made with 6 layers of vanilla and lemon flavored cake. It's fairly simple to make, just requires a sharp eye and a good cake turner. *Click above to watch the full tutorial on how I made this bombshell!*
4 - 9 in. cakes
1 bowl cake (Bake the greased and/or lined metal bowl as you would a cake pan. Bake at about 325 degrees for about 40 minutes).
Frosting (any color/flavor)
Fondant (any color/flavor)
Piping bag with Wilton 1M tip
Decorations: Fondant flowers, butterflies, candies or sprinkles
Step 1: Stacking and Carving
Start off by stacking 3, 9" cakes together. You're going to begin carving, the trick here is to cut away small amounts at a time and rotate the cake after every cut. Remember you can always take some away but putting it back will be difficult. To carve, don't actually cut from the top layer but use it as a guide cutting inward to the bottom layer. All around, you will cut about 1/4 in. from the middle layer and 1/2 in. from the bottom layer. Step away and turn the cake every so often to make sure it's equal on all sides.
Next, add the 4th layer and the leveled bowl cake. While rotating, shave away some of the curvature from the bowl cake to make a pointy top. As I did you can add some of the shavings to the top of the cake to create that point that we're looking for.
Step 2: Carving and Crumb Coat
At this point I disassembled the cake to level each layer, add simple syrup and a thin layer of frosting as I rebuilt the cake back up. You can also cut the bowl cake in half to create a 6th layer as I did. Once all layers have been stacked, you can further carve the edges of the cake layers and continue to shape it. Lastly, frost the entire cake with a thin layer of frosting, making it as smooth as possible and refrigerate for at least 30 minutes.
Step 3: Cupcake Liner
Here we're going to create the look of the cupcake liner.
Do that by rolling out strands of fondant (any color). They should be about 1/2 inch in width and 4 inches in length (the length will vary depending on the size of your cake). Apply the cut fondant strands to the bottom of the cake with about 1 in. space in between each strand and press to secure.
Next, roll out the fondant for the cupcake liner. You can use whatever color you'd like, I went with a violet color. You might do better apply the fondant in two parts as it was too big for me to apply it in one. Roll the fondant out and press it around the cake making sure to use the heat from your hands to secure the and smooth the fondant into the buttercream. Use your fingers to press the fondant in between each strand. Trim excess away from the top and bottom of the cake.
Step 4: Buttercream Rosettes
Insert the 1M wilton tip to the piping bag and add frosting (color and flavor of your choice). Begin to pipe medium sized rosettes (swirls) making sure to slightly overlap the next rosette onto the previous one. While piping make sure that the rosettes are in a straight light and that you overlap a small bit of fondant so that the cake and underneath won't show.
Continue piping the rosettes one layer at a time until you've covered the entire top half of the cake.
Step 5: Decorate
Finish the cake with fondant flowers, candies or sprinkles.
I also went in with a small spoon to carve out pieces from the base of the cake to make the liner stand out a little bit more *watch the video tutorial for an explanation".
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See you soon!
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