For those of you who read my blog last week, you know that I made my first cupcakes and they were actually a huge success! (Who knew??) After striking a high note, I thought that I would raise the bar this week and attempt my very first cake! My mind has been racing with what kind of cake I wanted to make. There are so many to choose from and I found it hard to narrow things down! As I scrolled through Pinterest (which is an amazing source for recipes by the way!), I finally set my sights on the perfect cake to try! I had decided to create an ombre rosette cake! Now if that name totally confuses you, don’t worry! It will all become clear as you read this post!
The first step in creating this cake was to decide on a flavour. I was very tempted to stick with plain old chocolate or vanilla, but then I thought twice and decided to try something new! As I sat outside in the sun and fed my pet rabbit a handful of carrots, the idea to make a carrot cake popped into my head! (Thanks for the inspiration Charlie!) I didn’t have a carrot cake recipe so I took to Google to find the perfect one! I scrolled through about 8 different recipes before deciding on one that I found on GimmeSomeOven.com! The recipe was titled “The BEST Carrot Cake Recipe” and the reviews were great so I thought I might as well give it a shot!
Baking the Cake:
1. I began by reading over the recipe and gathering all my ingredients!
2. I then followed the recipe by combining the wet and dry ingredients separately and then adding the dry ingredients to the wet mixture. I then folded in the grated carrots!
3. I then took my 8 inch round cake pans, sprayed them with non-stick cooking spray, and lined them with parchment paper! I was making 3 cakes but only had 2 pans so I had to cook the third cake separately.
Making the Icing:
4. I then read over the icing recipe and gathered my ingredients. It was very simple to make because it only required 1 bowl to combine all the ingredients!
Assembling the Cake:
5. Now here comes the moment you’ve all been waiting for! It’s time to assemble the cake! I started by watching this video on how to create a Rosette cake:
The design is so beautiful and the ombre effect really makes it modern and eye-catching to look at! I was so nervous about re-creating this cake that I watch the tutorial video 5 different times before I even picked up a piping bag!
6. Before I started to assemble the cake, I knew that I needed to cut the dome tops off of each individual cake layers so that they would stack evenly. I used a bread knife to cut the cakes.
7. It was now time to stack the cake! I was nervous to do so because I wasn’t sure how sturdy the cake would be because I had only ever made a double layer cake. I decided to watch another video on how to stack and crumb coat a cake! I found a great tutorial on Martha Stuarts website!
Note: To crumb coat means to do a think layer of icing around the outside of the cake in order to trap any crumbs before applying your second layer of icing or even fondant! This is such a smart trick because nobody likes to see specks of cake through the icing!
I then left the cake in the fridge for a few hours to harden the crumb coat.
8. My next step was to tint my icing different shades. I chose to do reds and oranges to match the carrot cake flavour!
9. Now, it’s show time! I started at the bottom using my darkest colour and worked my way up the cake! Check out my decorating process in the video below:
10. And here we have the final product!
Final Thoughts & Comments:
The cake was actually not as scary as I had originally thought it would be! For starters, the carrot cake was delicious and super moist! I would totally recommend it to anyone wanting a simple, yet flavourful cake! I had thought the the amount of carrots was too much when I was mixing the batter but it turned out to be the perfect amount! (It is a CARROT cake after all!) The icing was also the perfect balance of cream cheese and sweetness! If you’re a cream cheese fan, this is a cake for you!
In terms of decorating, I found that my icing was pretty thick and that actually benefitted the rosette structure as I piped them. I think that if you have icing that is too thin it would fall off the cake and smear. I also found that it was very important to keep a consistent speed and pressure when squeezing the piping bag or your rosettes wouldn’t look as smooth.
Things I Would Do Differently:
- Pipe rosettes closer together: I had a few open spaces where I had to go back and add a dollop of icing to fill in. I think if I overlapped the rosettes a little more then I wouldn’t have had this issue!
- Leave the cake overnight to set the crumb coat: I found that the cake could have used with a little more chilling time to make sure it was sturdy before adding the second layer.
Difficulty Level: 4/10 (Easy/Medium)
Would I Make It Again? Definitely!
I am happy to report that my first cake was another successful attempt! I am so happy with the way it turned out and I can’t wait to try a different technique next week! Make sure you continue to follow my sweet journey! Talk soon!