Piping a Rosette Cake
WHAT I LEARNED FROM MY FIRST TIME TRYING THIS CAKE DESIGN
I’m so grateful for my friends on Instagram who have been cheering me on as I teach myself more piping skills! Looking back, I’m honestly surprised that my social media following grew so quickly last spring—especially considering how many of my cakes were completely undecorated. While I love a simple, rustic design, I have to admit I was a little intimidated by piping! Part of the hesitation came from not yet finding a style that felt natural to me. Another aspect was living in all 4 seasons here in Virginia! Buttercream is very temperamental, and if it’s too warm in my kitchen my buttercream will turn to soup.
I see so many “perfect” cakes from talented designers around the world—flawless, intricate, and incredibly precise. But when I realized it was time to let go of my buttercream inhibitions. I needed to stop overthinking and start treating my cakes like a blank canvas—something to play with, rather than perfect. Basically, I had to embrace a little mess! As Julia Child—my favorite French chef and the Chef Gusteau to my Remy—famously said, “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”
With that in mind, I made my first Rosette Cake for my friend Laura’s wonderful mother, Nancy. Nancy is one of those incredible moms who not only raised an amazing daughter but is also a deeply involved, hands-on grandmother. She has this warm “I’ll help you, but I know you can do it yourself” attitude with her grandkids, and she’s even opened a juice box or two for mine. Some of my favorite memories with her are over a few beers at our local brewery, where she’s encouraged us young moms, reminding us that we’re strong women, that motherhood is tough, and that we’re doing great.
Making this cake for Nancy’s birthday was such a joy. Cake is truly a love language!
Rosette Piping Tips
Equipment: 1m Open Star Piping Tip (one from this kit), Offset Spatula, Piping Bags and a Turntable is always helpful in any cake design!
Start with a Crumb Coat
Begin by frosting a thin layer of buttercream all around your cake, smoothing it with a cake scraper or an offset spatula. Then, place the cake in the freezer for about 10 minutes. This step helps set the frosting, making it easier to pipe rosettes cleanly. Plus, if you need to redo any flowers, the chilled base makes it easy to wipe away mistakes without ruining the entire surface.
Handle Your Piping Bag with Care
The key to smooth, beautiful rosettes is controlling the pressure you apply. Too much force can cause excessive frosting to come out and warm the buttercream at the top of the bag—something we want to avoid. Hold the bag gently, finding a comfortable balance in pressure as you pipe.
Start from the Top: Building Confidence in Your Rosettes
I made the mistake of starting from the bottom—likely because I was most nervous about that spot! But beginning at the top helps you establish a rhythm and build confidence before moving into the more challenging vertical piping.
Another helpful tip: hover your piping tip ¼” to ½” away from the cake as you pipe. This slight lift allows the buttercream to fall naturally into a soft, beautiful rosette, rather than being pressed too firmly against the surface.
Find Your Rhythm
Repetition helps! I found myself saying, “swirl from the inside out” as I piped, which helped me create natural-looking flowers instead of stiff dollops that looked like whipped cream on a sundae. Decide whether you’ll pipe clockwise or counterclockwise—or even mix it up for a more organic look.
Vary the Size of Your Rosettes
Instead of aiming for uniformity, experiment with small, medium, and large rosettes. I love breaking away from the expectation of perfect consistency in cake design—varied rosettes give the cake a beautifully effortless, organic feel.
A Few Words of Encouragement
Every cake has a “good side,” and handmade items like a cake are cherished by their recipients because you can tell they’re made with love. And remember—take Julia Child’s advice: “you’ve got to have a what-the-hell attitude.” So go for it, have fun, and embrace the beauty of imperfection!
My ebook, Cake for Beginners: Lessons in Learning to Bake Cake From Scratch, is packed with everything I wish I had known when I first started making cakes from scratch —from essential techniques to practical tips that will set you up for success. Whether you're a total beginner or just looking to refine your skills, this resource is designed to help you bake with confidence.
