Hi everyone, I am in love with the techniques from today’s video tutorial! David Austin Roses, with their full shape & dramatic ruffled interior petals are one of my favorite varieties of flower.
A year or so ago, I had no idea what a David Austin rose was ;0) – However, thanks to their increase in popularity (at least in the cake decorating world), I have seen these roses incorporated into the most gorgeous cake designs.
I have been trying to figure out how to best create these in buttercream for a good while now, as most cakes that I’ve seen use the real flowers or gum paste versions. I think we’ve come up with a really beautiful buttercream version for you!
The other technique in this video is a contemporary version of the buttercream basketweave. This has a more sleek and modern feel to it, and as an added bonus, it goes a bit more quickly! With this technique, we are relying partially on our tapered spatula to create the woven pattern, which really makes for a unique look. I hope that you enjoy it!
Part One:: Learn to create a quick and elegant Contemporary Buttercream Basketweave
Part Two: Learn to create beautiful buttercream David Austin Roses!
Materials:
In this tutorial, we are using 8 inch and 6 inch tiers (which each stand approx 4 inches tall). We have frosted them with our “Fluffy Vanilla Buttercream” recipe from the recipes section. The tiers are stacked as usual with cardboard cake circles beneath each tier, and 4 bubble tea straws (or your supports of choice) beneath the top tier.
Vanilla Buttercream (we used our “Fluffy Vanilla” recipe)
Small tapered spatula for basketweave (or small rounded spatula for a different look!)
Piping tips: Tip 21 for basketweave, Tip 3 for bead border For Roses: Tip 104, Tip 61 (see notes below),352 for leaves
Rose Nail with stiff paper circles to attach, waxed paper squares
Colors: We used a combination of Americolor Soft Pink & Wilton Rose, also Americolor Avocado Green for leaves
Sugar Pearls (optional) we used to accent our scrollwork
Misc: Cookie Sheet or tray for drying/freezing flowers, waxed paper or parchment
*Notes
Remember that while we used both the Wilton 104 tip and Ateco 61 tip to make our roses, we also demonstrated that you can make a beautiful rose with the 104 tip only (if you are having trouble finding the 61 locally).
I piped my flowers on the rose nail because I found it difficult to pipe this type of rose directly onto the cake. The drawback is that the roses need to be dried or firmed up before applying to the cake. Drying is probably my favorite method (1-2 days) if time allows. However, in the video we demonstrate that freezing them (*just until firm) for 5-10 minutes is another good option..especially when you are short on time.
These are heavy flowers and because of their size, I consider them more of a decoration than something that would be eaten (although someone with a huge sweet tooth may prove me wrong!) ;0) – Also because of their size & weight, I would not recommend these for the front of a cake….I don’t think that they would stay in place.
** Re: The Contemporary Basketweave….. Remember that using a small rounded spatula also gives a great effect. Also, I found it helpful to chill the crumb coated cake just until firm before starting the process (optional).
Just beautiful!!!
Thanks Anniejoe! xo
Gorgeous cake! Love the Contemporary Basketweave. The Roses are so pretty too! Love it!! Very clever and beautiful as always :)
Thanks Teri!! ;0)
Very, very pretty. I love watching you do your video. I am right there with you but mine always reflect my shaky hands! For these roses that could be a good thing! Can’t wait to try this new modern look!Thanks for keeping me interested in trying new things! Nancyjane
Thank you, Nancy!! I think these flowers will be forgiving of shaky hands ;0) That’s what I love about flowers that have a little bit of ruffle to the petals– I often have shaky hands for piping in the afternoon when I drink too much coffee! ;0) If you try these techniques, we’d love to hear how it goes!
Buttercream is definitely back. Thanks for this tutorial. It definitely has a contemporary feel to it.
I’ve always wondered how to pipe the David Austin roses, now I know. Thanks for the tutorial. By the way Melissa, I can’t help but notice what a pretty vein your have on the top of your right forearm…sorry I’m a nurse who plays with buttercream in my spare time.
Your work is always so fabulous Melissa and of course further enhanced by BeBe’s clear filming. I never seem to have enough time to comment on all your beautiful tutorials so here I am now to say thank you as always for another gorgeous lesson. I so love your relaxed method of teaching, you are a pleasure to watch and learn along with!
Hey miss M… As always, a beautiful and updated look. I will use this one quite a bit. I thought I had found the perfect ruffled rose from one of your last techniques. My clients loved that textured look. Now adding this David Austin rose, another new demension. I have a gorgeous alternative! This will be a big hit once again. Thank you so much!! Gigi (love hearing Bebe in the background!!)
This is just beautiful! Wayyyy back in the 90’s my wedding cake was 5 staggered tiers of basket weave :) THIS is a fantastic modern update and I cannot wait to make this design! LOVE your tutorials!! Thank you so much!!
Oh My Goodness!!!! Too gorgeous to eat!!!!
This design is just beautiful Melissa. :-). I was wondering, is your frosting as white in person as in your photos? And, is it so white because it is a majority shortening (with clear vanilla)? Thank you.
Thank you all so much for your comments, your feedback means a lot to us!!
@Paula M – The frosting is our Fluffy vanilla buttercream recipe and it is whiter than an all butter recipe (it contains some butter but also high ratio shortening). We used clear vanilla, and actually the brand of butter that we used (Land O’ Lakes) is a lighter shade of yellow than some other brands. If I had used all shortening & no butter, it would have been even whiter.
Wow! the roses are sooooo pretty. and the weave look is so elegant yet so simple.. or at least you make it look simple Melissa… you are a genius.
Very clever Melissa!!!!
Amazing! I thought this flower would have to be made from gum paste, you proved that wrong. Such a beautiful cake!
It’s sooo pretty! Also you made it look so easy?
I love this video so much and the David Austin rose is wonderful. I had so many 104 tips so I crimped it like the 61 tip it looks and frosts just like the 61. love this class and your Cake School, of course you are a fabulous instructor. Wish my mother was hear she would love to help me also, just like your dear mother.
Hi Patricia, thank you so much for your nice comment, I’m glad that you enjoyed the video! Great idea to crimp your 104 tip to a 61! xoxo
Hello ladies, would Swiss buttercream work for these flowers as well?
Hi Terri, We rarely use Swiss meringue buttercream. Roses can be piped with it, even though the David Austin roses have a lot going on with piping I think it should work for you. Let us know your thoughts.
Thanks Bebe for your very quick response. I guess I was trying not to make different types of buttercream. My plan is to make this cake but fill cake with Swiss buttercream. I also wanted to cover with Swiss and pipe and do scrollwork with Swiss. Would that work? I love your crusting buttercream but this cake is for a 80 year old birthday so I thought Swiss would be less sweet. I don’t do many buttercream cakes so your opinion really helps! Thanks Bebe! Also off topic, please tell me where you purchase your gold and silver leaf paper. Thanks!!
Hi Terri, Yes, that will work. We purchase our gold and silver leaf from Amazon. You can find the specific links beneath the video tutorials. I hope this helps!
So elegant and pretty!
Thank you Anusha! xo
This is beautiful! Is there a reason you piped vertically? I would think that piping the lines horizontally and scraping the sections downward would make the process go faster, or would it be harder to pipe such long, straight lines?
Hi Debbie! I’m glad that you like the technique. For me, it’s easier to pipe the vertical lines as they are shorter & easier keep uniform–it’s the same with the traditional basketweave piping also.
You could experiment with both ways though and see which you prefer! ;0)
Got it. Makes perfect sense. Thanks so much. I’m going to use this technique soon as it is absolutely stunning!