Ombre Rosette Valentine’s Cake

Hello. Welcome to American Baker in Germany. I’m Michelle and today we are making a super
easy ombre cake. I will show you how I do that. And it’s really quite easy. I promise. So, it’s going to be a buttercream covered
cake with rosettes swirled onto it. Those are also very easy. So, I promise, this is one of those cakes
that looks super hard and it looks really classy and really beautiful, but it was actually
quite simple to make. And I’ll show you how to do that. So, let’s get started! I begin my making my cake an ombre as well. This is one recipe of my vanilla cake up on
the channel. I use a scoop to help me divide the batter
pretty evenly into four smaller bowls. I’m just doing this by eye. You can be more precise if you prefer. Then, I’m using pink gel food coloring by
Rainbow Dust. It’s quite concentrated. So, I use one drop in the first bowl, two
in the second, three in the third and four in the fourth. As I stir them you can see the first is a
delicate pink. The second a medium pink. The third a dark pink. And the fourth a ridiculously bright pink. I’m baking these today in thin layer pans. I prefer to use these for cakes that have
different colors in different layers, like rainbow or ombre cakes. I line them by folding a piece of parchment
paper in fourths and cut it into a rough circle, place them into the pans and grease them with
non-stick baking spray. Then I pour my colored batter into the different
pans, spreading it around as well as I can to allow them to bake evenly. My oven can fit two of these pans at a time
and they bake at 350°F or 180°C for about 20 minutes. After the layers have baked and cooled, I
remove them from their pans by loosening the edges a bit, flipping them over, taking off
the parchment paper, cutting off the lip of cake around the edge and leveling them. Now, these don’t really need to be leveled
because they’re quite flat. I mostly did this step so I could more easily
tell which layer was which. The two lightest layers especially looked
the same from the outside where it had browned. If you like what we do here, consider subscribing
for a new cake video every Monday, as well as regular bonus videos with recipes and other
tutorials. I filled and frosted this cake with Swiss
meringue buttercream. I left it white for the filling. I stacked the cake in the ombre order darkest
to lightest. Then I crumb coated the cake in white buttercream and cleaned up my cake board with a damp rag,
chilling it in the fridge for half an hour to set up. Then, I split my buttercream into three bowls,
leaving the largest amount inside the mixing bowl to be the lightest color to cover the
top of the cake. I was a bit concerned about the amount of
buttercream at this point, but I didn’t have enough ingredients or enough time to
make more buttercream, so I just hoped that it would be enough. I colored it the same way I colored the cake
batter. But I noticed after I mixed up the last one,
that it was basically the same color as the third, so I added more pink food coloring,
getting it all over my hands in the process. Then I started with the darkest pink buttercream
and put it in a piping bag with a Wilton 1M piping tip, also known as a large open star
piping tip. I only have one of these, so I can only put
the buttercream into piping bags one color at a time. I’m careful to scrape out as much buttercream
from the bowl as I possibly can get out. Then I get my cake out of the fridge and start
piping rosettes onto the side of the cake beginning at the bottom with the darkest color. Rosettes really aren’t difficult at all. If I can do it, anyone can do it. You start in the middle of the rosette and
pipe in a circle around the center one and a half times. I totally saw it coming, though. I ran out of buttercream before I made it
all the way around the cake. I decided to think about it later because
I didn’t have a solution yet for it and I wanted to finish the ombre first. I cut the piping tip out of the bag and washed
the tip thoroughly before using it for the next color. I set up my piping bag the same way as the
first just with the second color. I decided to leave the gap for now and just
continue the ombre. Ironically, I had almost exactly the same
amount of buttercream as the first color. Once again, I cut off the tip and washed it
for the next color. I repeated this process for the next color. This one had a tiny bit more buttercream than
the first, so I lined my gap a bit with more swirls. My last color, I indeed had more of than any
of the other colors. Once again, I’m leaving the gap alone and
continuing the ombre around the gap on the top of the cake. If you have any holes in the rosettes, you
can fill them in with a simple dab of buttercream. After my gaps were filled, I used the rest
of my pale pink buttercream to cover as much of the top of the cake as I could. Luckily, the only trouble spot was the same
trouble side as the rest of the colors. I decided to fill it in with fondant. And, since this has been a romantic pink ombre
cake, I decided to continue that theme. How about some fondant pink ombre hearts? I chose the heart cutter I decided to use. Now, I only had two shades of pink, so I decided
to add some red hearts as well. I cut out some red hearts and overlap them
along the bottom. However, there was still several gaps between
the points of the hearts, so I cut out some extra points, peeled back the hearts and placed them in between them to cover all the gaps in the frosting. Next, I did dark pink hearts and overlapped
them above the red hearts. Don’t mind my kids running around in the
background. They live here, too. Finally, I used the most of the pale pink
fondant. I overlapped the hearts the same way as before
yet allowing them to stick up over the top of the cake a touch. Then, to cover the gap on the top of the cake,
I started out by cutting off the tops of the hearts and lining them up along the edge. Then I laid hearts along the top in two rows
to cover all the little gaps. Although I definitely didn’t plan the gap
in the buttercream, I found the hearts a nice solution. I still find this cake beautiful and romantic,
if not just a touch less classic. The ombre was really lovely and rosettes are
just so classically beautiful. And, in case you didn’t know, piping rosettes
requires a lot of buttercream. Plan ahead. But if things don’t go according to plan,
be flexible. Another solution could be a thing of beauty
as well. Happy Valentine’s Day! For more cakes and tutorials, check out my
website: We’re also on Facebook and Instagram. Don’t forget to subscribe!

17 thoughts on “Ombre Rosette Valentine’s Cake

  1. I instantly thought awww yaay another cake for my birthday yaay. Plus the blush and bashful so many pinks scene from Steel Magnolias. Can you guess I love pink? Thank you for sharing this I love it. Pink and roses, yesss please!!!!😍😍😍

  2. Hi Michelle! I love your channel,I get to learn German and Baking!

    You make everything look so easy! ☺Your rosettes are soooo beautiful!!
    Ty, have a great day!☺❤

  3. American Baker in Germany

    Your Channel is great,I did registration of your channel and click the bell,
    New subbed, New friend,
    I’m happy to be your friend, Stay connection forever,
    God bless you,

  4. That’s it girl you gotta think outside the Box!!! Good thinking with the hearts!!👍🏼👍🏼👍🏼💕💕💕

  5. That was a great idea!!! Very creative!! Thank you for sharing something you did, when things didn't go exactly as planned. Your cake turned out beautiful…I loved it!!!

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