- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of each tier’s pans with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, and salt for each tier. Set aside.
- Cream Butter and Sugar:
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients.
- Bake:
- Pour the batter into the prepared pans. Bake the 10-inch cakes for 35–40 minutes, the 8-inch cakes for 30–35 minutes, and the 6-inch cakes for 25–30 minutes.
- Cakes are done when a toothpick inserted into the center comes out clean.
- Cool:
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Making the Buttercream Frosting
- Beat the Butter:
- In a large bowl, beat the butter until smooth and creamy.
- Add Powdered Sugar:
- Gradually add powdered sugar, beating on low speed to combine. Increase speed to medium-high and beat until fluffy.
- Incorporate Cream and Vanilla:
- Add heavy cream and vanilla extract, beating until the frosting is smooth and spreadable. Add food coloring as desired.
Step 3: Assembling the Cake
- Level the Layers:
- Trim the tops of each cake layer to make them flat.
- Stack the Layers:
- Place one 10-inch cake layer on a sturdy cake board. Spread an even layer of frosting on top. Repeat with the second and third layers.
- Repeat this process for the 8-inch and 6-inch tiers, assembling them separately.
- Support the Tiers:
- Insert dowels or straws into the bottom and middle tiers for support. Carefully stack the 8-inch tier on top of the 10-inch tier, then the 6-inch tier on top of the 8-inch.
Step 4: Decorating with Roses
- Base Frosting:
- Apply a thin crumb coat to the entire cake and chill for 30 minutes. Spread a smooth layer of frosting over the entire cake.
- Create the Roses:
- Fill a piping bag fitted with a star tip (Wilton 1M or similar) with colored frosting. Pipe roses by starting in the center and spiraling outward. Practice on parchment paper first for precision.
- Add Leaves (Optional):
- Use green-tinted frosting with a leaf tip to add leaves around the roses.
Step 5: Presentation
- Finishing Touches:
- Add edible pearls, glitter, or additional piping designs for an extra wow factor.
- Serve:
- Slice the cake carefully with a long, sharp knife, and serve to impressed guests!
Tips for Success
- Room Temperature Ingredients:
- Ensure all your ingredients are at room temperature for even mixing.
- Practice Piping:
- If you’re new to piping roses, practice on a flat surface before decorating the cake.
- Transporting the Cake:
- Use a sturdy base and handle the cake carefully while moving it.
Why This Cake is Special
This Three-Tiered Rose Cake isn’t just dessert—it’s a centerpiece. Its layers of moist, fluffy cake and creamy frosting are as delicious as they are beautiful. Perfect for making memories, this cake ensures your special occasion is as sweet as can be.
[adinserter name=”Block 5″