cakedoodles

My sweet obsession

Chocolate Swirly Roses

Today I took a stab at buttercream.  Fondant is my sugar of choice, but I had my eye on something that I’ve been wanting to try for some time.  I shy away from buttercream because of the steady hand pressure it takes.  My hands and fingers are a bit on the weak side, so squeezing a big bag of thick icing is not my idea of fun.  Still, I couldn’t get this one technique out of my mind.

A co-worker recently got engaged and I thought that this would be the perfect opportunity to do a Swirly Rose cake.  I decided to use chocolate icing instead of white, since this is only the engagement – not the wedding.  I visited a website for a tutorial and tried a few roses on some parchment paper.  Once I felt comfortable with the technique, I was good to go.

The cake itself was a black and white “zebra” pattern.  That was also a new technique, but I forgot to ask my friend to take a photo when they cut it, so I won’t really know if it worked or not.  I’ll have to ask on Monday.  The filling was chocolate buttercream with seedless strawberry preserves.  This cake reminds me of a ribbon rose evening bag that I once saw – it just smells a whole lot sweeter.

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3 comments on “Chocolate Swirly Roses

  1. Joanne
    September 22, 2011

    IT SHOULD BE AS PRETTY INSIDE AS OUTSIDE !!!!
    AS WELL AS DELICIOUS !!!!

    Like

  2. LIla
    September 22, 2011

    Looks beautiful and sounds delicious!

    Like

  3. sandy
    September 23, 2011

    This is pretty cool!

    Like

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This entry was posted on September 22, 2011 by in Uncategorized and tagged , , , , , , , , .
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