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Start with the side of the cake. To make the rose, start in the center, then move your tip in a circle around the center point, once or twice depending on how big you want the rose to be. When the side of the cake is filled with roses continue with the top. Fill any remaining gaps with some frosting.

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One way of attaching flowers is by making them on toothpicks and pushing them in. Another method (what I use) is to make the flowers on wire, then make a bouquet, once all the wires held together are wrapped with florist tape I then push the thick stem in a straw and push that into the cake. I have also made an arrangement in a ball of gumpaste.

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Try to end in the same place each time. Go all the way around the cake and complete with one last rose! This is how it looks after completing the circumference of the cake. Then go back and add the roses to the top using the same method. When making flowers that big, you are bound to have some 'dead' space in there.

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In this video I demonstrate how I decorate a rose swirl cake.You can read my blog post about this video here:http://www.simplysweetsbyhoneybee.com/2013/08/ro.

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Spray three 6 inch round pans with baking spray. Set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, eggs, vegetable oil, vanilla, and rose water. Whisk until smooth. Divide evenly into prepared pans. Bake for 20 minutes, or until cake tests done. Let cool in pan 10-15 minutes.

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Instructions. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, milk, rose water, vanilla extract and mix until smooth. In a separate bowl, sift together cake flour, all-purpose flour and baking powder. Add this dry mixture into the wet mixture and mix until combined.

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Bubble tea straws are thick, plastic straws that work wonders when it comes to adding flowers to a cake. All you have to do is trim the straw to be a few inches, and insert it into the cake at the desired angle (pressing it fully in the cake). Then simple slip the flower stem into the straw opening.

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With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups frosting. Place the second cake layer, cut side down, on top of the first cake layer. Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 2 cups frosting over top and sides of cake to form a crumb coat.

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Add your cake flour, sugar, salt, baking powder, baking soda, and softened butter into the bowl of your stand mixer with the paddle attachment. Set aside. Place half of your sour cream and all of your vegetable oil into a measuring cup. Give it a quick mix until the oil and sour cream are combined.

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Cut your main large flower and a few smaller flowers to accent it. Trim some plastic wrap to about a 3"x3" square. Take about 4" of floral tape and give it a stretch to activate the stickiness. Wrap the floral tape around the plastic wrap to secure it to the flower. Now you can insert the flower into the cake without fear of the water leaking.

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Cover cake with a crumb coat. Cover cake with frosting coat. Score a line across cake horizontally to easily guide two-layer rose piping (one on top of another). Place parchment strips down on preferred cake stand and transfer cake on top. Fill pastry bag fitted with a Wilton 1M tip and hold it perpendicular to the cake.

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Turn your mixer to low speed. Add in your cubed butter (2 tablespoon in size) one at a time, allowing each to be incorporated before the next addition. Scrape down the sides of your bowl, turn mixer to low speed and add in your vanilla and rose water. Begin by adding 1 teaspoon of rose water and mix to combine.

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To Make The Rose Cakes: Heat oven to 350 degrees. Grease three 8-inch round cake pans with nonstick. cooking spray, then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, and then dust the entire inside of the pans lightly with flour, tapping to remove excess. In a medium bowl, whisk together milk, egg whites, and.

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Step 2: Make the Rose Base. Make the rose base, using tip 12 and Flower Nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using firm and steady pressure, squeeze out a heavy base of frosting, remembering to keep your tip buried as you squeeze.

* the most darling pink floral crescent 🌙 cake🌹🌸🌺 * & a super big thank

Preheat the oven to 350 F. Line four 8-inch cake pans with parchment rounds, and spray the parchment and pan sides with nonstick cooking spray. Combine the sugar, cake flour, baking powder, and salt in the bowl of the stand mixer fitted with a paddle attachment.

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Decorate the centers of each rose on top with pink chocolate beads (or whatever color you desire). Once the cake is frosted, place it into a large cake carrier and store in the fridge for 8-10 hours to let layers absorb some of the moisture from the frosting and to thoroughly chill. Cake will keep 2-3 days in the fridge.