Rose piping tutorial

Timeless Elegance

Valentine’s Day proposal is happening this evening as I write. Sean, the boyfriend  of Sydney’s good friend (Carrie) confided to Sydney, Saturday night, he was planning to propose (on Valentine’s Day) to Carrie. Sean wanted Sydney to be a sounding board to his evening. He went into great detail explaining the candle light dinner he was cooking for her, how he planned to decorate the table with red rose petals, and rented a limousines to bring Carrie to his apartment. Sean had not, however, quite figured the proposal timing and thought Sydney might have an idea. While Sydney was brainstorming a romantic pre dessert proposal, a look of shear terror shaded across Sean’s face. Sydney thought maybe Sean was experiencing “cold Feet;” alias it was not “cold feet”, he had completely forgotten dessert. Sydney calmed Sean down while offering to bake a romantic cake to compliment the spectacular dinner.

Sydney was so elated she awoke me at 2:00 am, informed me about Carrie and explained we needed to design a very special cake. Sydney knew the cake should be a a génoise and I pictured a white champagne cake, we put both our ideas together.

bobbie's baking blog cake decorating school

Romance is in the cake

Champagne Rosé Génoise:


  • 72 grams/ 1/4-cup butter, for beurre noisette
  • 1 vanilla bean
  • 1-teaspoon almond extract
  • 170 grams/ 1 5/8-cup cake flour
  • 80 grams/ 5/8 cornstarch
  • 270 grams/8 to 9  egg whites
  • 3 grams egg/ 1/8 white powder
  • Pinch of salt
  • 255 grams/2- 1/4-cups, plus 2-teaspoons superfine sugar
  • 177/ 3/4-cups rose champagne
  • 3 drops rose essence

Preheat the oven to 163C/ 325 F. Prepare an 8×2-inch heart shaped pan with baking spray and parchment paper, sift the flour and cornstarch, and set aside.

 Prepare your mise en place.
bobbie's baking blog cake decorating school

Mise en place

Place the butter in a small saucepan.

bobbie's baking blog cake decorating school

Melt the butter on low and slow

Clarify and strain the beurre noisette.

bobbie's baking blog cake decorating school

straining the beurre noisette after clarifying is extra insurance

Add the almond extract to the beurre noisette, set aside.

In the bowl of a standing mixer, with the whisk attachment, add the egg whites, egg white powder, and salt and beat till foam.

Pipe rose swirl tutorial

I find adding a little egg white powder helps stabilize the egg whites

Slowly add 250 grams/1-cup of sugar and vanilla seeds, continue to whisk till medium stiff peaks form. Now add the remaining sugar, whisking until stiff peaks form.

Pipe rose swirl tutorial

Stiff peaks

Gradually add the champagne till amalgamates.

Remove one cup of the egg white mixture and whisk thoroughly into the beurre noisette.

Sift the flour mixture in two half batches completely, gently and quickly. Now fold in the butter mixture just until incorporated.

Buttercream rose swirl tutorial

Place the meringue in a large bowl; sift and fold

Pour immediately into the prepared cake pan and bake for 20-25 minutes.

Buttercream rose swirl tutorial

Cut a heart shape piece of parchment paper, spray and flour

Once the cake is light golden brown, springs back when gently pressed in the center of the cake, and begins to pull away from the sides, the cake is done. After about 20 minutes check the cake for doneness.

Remove the cake from the oven and allow to sit in the cake pan for 5 to 10 minutes. Invert onto a cooling rack, remove the parchment paper and allow the cake to completely cool.

Pipe rose swirl tutorial

This is the perfect color

Once the cake has cooled  wrap in parchment paper and plastic film, and store in the freezer for at lest 6 hours.

Now the cake is ready to frost and decorate. We chose  an Italian white buttercream which I will give the tutorial later.

The filling:

Crème Frâiche Filling:

  • Crème Fraiche Cream
  • 18 grams/ 2 ½ Tablespoons icing sugar
  • 250 grams/ 1 1/8-cup crème fraiche
  • 250 grams/ 1 1/8-cup whipped cream
  • 15 grams/ 1-Tablespoon vanilla powder

Place the bowl of a standing mixer, or a large stainless steal bowl if using a hand electric mixer, in the freezer with the whisk attachment or beaters about 30 minutes prior to preparing the filling.

Sift the icing sugar and vanilla powder in a bowl, set aside.

Add the crème frâiche and whipped cream to the cold bowl on medium speed begin to beat the crème/cream mixture until you see the mixer retain the lines of the whisk. Add the vanilla/ icing sugar and continue, on medium speed, to beat the crème/cream mixture to medium stiff peaks. Do not allow the mixture to go any further or you will have the beginning of sweet vanilla butter.

 Cut your heart cake in half.
Pipe rose swirl tutorial

Use a serrated knife

Brush with rose simple syrup.

Pipe rose swirl tutorial

Use a soft pastry brush and gently brush enough to moisten the cake

Place the filling on the bottom layer.

Pipe rose swirl tutorial

Use an off-set spatula to spread the filling

Place the second layer of cake over the filling and spread a crumb layer of buttercream to the cake.

Buttercream rose swirl tutorial

We do not color our crumb layer of buttercream

Color your remaining buttercream pink and frost the cake.

bobbie's baking blog cake decorating school

Smooth the buttercream

Pipe your roses with an Ateco tube #824 and enjoy!

Pipe rose swirl tutorial





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