Another rosette wedding cake....this time in Pink!

This has been a hot design this year, and I really love the way this cake looks in person. You can't see in the photo, but it was covered in rainbow disco dust...and it sparkled like a diamond! :) Photo by Kevin Paul Photography.

Original Embed

Comments (16)

daj22602 2/19/12 at 6:16pm

I totally love this! Love the roses! Great talent!

jani2316 2/19/12 at 6:22pm

absolutely beautiful!!!. Great job.

zuckerblumen 2/19/12 at 9:14pm

Awsome! :) 23

DonnaOK 2/19/12 at 10:19pm

Thank you everyone. It is a really fun cake to make...and I have several more of these this year! :)

jenscreativity 2/19/12 at 10:53pm

gorgeous! What # tip did you use for rosettes?

DonnaOK 2/20/12 at 2:18am

Thank you, Jen. I use the large Wilton star tip. I think it's 1M.

dreamaliciouscakes 2/20/12 at 5:35am

absolutely stunning! do you stack the cakes and then do your rosettes or how exactly is this done?

DonnaOK 2/20/12 at 2:04pm

Hi Dreamalicious....I would be happy to help! I actually decorate the entire cake and then stack on site. I ice the cake first in the same color that the cake is going to be, then I let it set up in the fridge. I then hand pipe all of the rosettes. This cake was a 7-10-13-16. So, once I get all of the sides done on the tier I am working on, I then take the pan for the size of the tier above (i.e. if I am working on the 16 inch, I take the 13 inch pan) and trace it onto the cake where the tier above ...

DonnaOK 2/20/12 at 2:06pm

cont: (i.e. if I am working on the 16 inch, I take the 13 inch pan) and trace it onto the cake where the tier above will sit. I always do this on all of my cakes. It gives me an exact idea of where I need to dowel. I then dowel it, and then I add the rosettes to the top part of the tier. Then when I go to set up on site (I rarely deliver the cake put together....most of the time I set up on site), I just stack it....that way the pattern is all consistent, etc.. One thing that helps with picking up ...

DonnaOK 2/20/12 at 2:08pm

the tiers and not messing up the rosettes is using my little wilton tapered spatula. That will keep from tearing the bottoms of the rosettes off when you are setting it up. I hope this helps.

mini_fish 2/20/12 at 2:22pm

Gorgeous!

mini_fish 2/20/12 at 2:22pm

Gorgeous!

mini_fish 2/20/12 at 2:22pm

Gorgeous!

DonnaOK 2/26/12 at 2:51pm

Thank you, Minifish!

annie-apple 2/27/12 at 10:30am

are the rosettes butter icing piped? amazing

DonnaOK 2/27/12 at 12:52pm

Annie-Apple....yes, it's all buttercream!