Decorating a cake with roses made from frosting may not sound so easy, but trust us, they are! In fact, they just might be one of the more forgiving ways to decorate a cake. Start by baking your favorite flavor of cake. (We went with a simple yellow cake.) While the cake is in the oven, you can make the frosting.
Start with a cup of shortening and vanilla extract. Cream the two together for a couple minutes until fluffy.
Now add powdered sugar, a little at a time. Once half of the sugar has been incorporated, slowly pour in the milk. Continue to add the rest of the powdered sugar a little at a time.
To color the icing, use food coloring paste. We wanted a light pink hue, so we mixed red and a very small amount of blue. First add the paste to a spoon and then to the frosting. That way, you won't add too much by accident.
Once the cake has cooled, you can begin to decorate it. Place one of the cakes rounded side down on a plate and pipe a thin ring of frosting around the edge. Fill the middle with strawberry jam.
Place the second cake rounded side down over the first layer. Frost the whole cake with a thin layer of frosting. Then go back and fill in any holes.
Now, you can decorate the top of the cake with roses. Using a frosting-filled piping bag fitted with a large star tip, start in the middle of the cake and slowly swirl the tip around the center point. Continue making roses around the top of the cake until it is covered.
Sprinkle the tops of each rose with some ivory sprinkles.
Ingredients
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1box Betty Crocker™ Super Moist™ Yellow Cake Mix
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Water, vegetable oil and eggs called for on cake mix box
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1cup shortening
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2teaspoons vanilla
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8cups powdered sugar
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1/2cup milk
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Red and blue paste food color
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3/4cup strawberry jam
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Ivory candy sprinkles
Directions
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1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round cake pans with shortening; lightly flour. Make cake mix as directed on box, using water, oil and eggs. Bake and cool as directed.
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2In large bowl, beat shortening and vanilla with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating after each addition. Once half of the sugar has been added, gradually beat in milk. Add remaining 4 cups powdered sugar, 1 cup at a time, beating after each addition until blended and frosting is smooth. On spoon, place 8 small dots red food color and 1 small dot blue food color. Add food color to frosting; beat until frosting is an even rose color.
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3Place 1 cake layer, rounded side down, on serving plate. Pipe thin ring of frosting around top edge of cake. Spread strawberry jam on cake in middle of ring. Place second cake layer, rounded side down, on first layer. Frost side and top of cake with frosting.
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4Spoon remaining frosting into decorating bag fitted with large star tip. To make first frosting rose in middle of cake, squeeze bag to start piping frosting in center, then slowly move tip in a circle around center point. Repeat to make more roses to cover top of cake (try to make roses similar in size). Decorate with sprinkles.
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