Rosette Layer Cake

Rosette Layer Cake

I made a 2 layer chocolate cake for this with one layer of cheesecake in between. You can use the frosting for whatever cake you would like to build. The rosettes were piped with a 1M tip in  a counter clockwise direction.

Here are the chocolate cakes I used.

This is the crustless cheesecake layer I used.

The frosting I used is adapted from Chelsweets-check out her amazing youtube videos on piping the rosettes!

To pipe a three layer cake I needed 1 1/2 batches of the frosting below.

You may need:

1M piping tip

Piping Bag

Vanilla Buttercream

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Ingredients

  

• 2 cups butter room temperature
• 1 T. vanilla
• 2 lb bag powdered sugar
• 3 T. heavy cream Plus a little extra in case you need it thinner

Instructions

 

• Beat butter on medium speed until smooth.
• Add vanilla.
• Slowly add sugar and halfway through, add cream.
• Mix on low until all smooth.
• If too thick, add a little more cream slowly.