A Buttercream Rosette Tutorial

Hello wide, vast Internet!  For this, my first blog entry, I present to you a tutorial on Buttercream Rosettes.  Not only because they're one of my favorite things to make right now, but also because I'm making these cupcakes for our church fair this weekend.

Rosettes are one of those things that I can truly say look more difficult to make than they really are - as long as you have the two secrets to cake decorating, which are: taking your time, and using the right tools.  If how often I'm able to go to the freaking bathroom without a toddler watching me while holding an infant in my lap (no, I'm not kidding) is a measurement of how able I am to take my time doing anything, then let's just say I rely heavily on using the right equipment.

Success in cake decorating is like surviving your first New England winter.  I learned the value of the right equipment during my first winter in Boston.  Being an Oklahoma girl, I figured that my winter coat purchased on clearance at Gap would be sufficient; it had plaid lining after all!  I WAS WRONG, OH SO WRONG!  Lesson learned: get a winter coat and accessories that make you look like Han Solo in Star Wars Episode V (especially if you're a man, because that would be really hot).  Extra credit if you ride a Tauntan.

The same is true with baking.  If you want to make lovely rosettes and swirls etc, don't buy those weird plastic decorating tips on the Halloween aisle at Stop n' Shop.  I mean, unless you're REALLY genuinely talented, and not like most of us, scanning Pinterest for fun tricks to make us look (and feel) talented and awesome.

I use Wilton products, and they have always worked well for me.  I would like to say that I use them because I have systematically tested out all major brands and scored them on a five point scale to find the winner.  But no, I use Wilton because it's what Michael's carries, and I freaking love Michael's.

To make rosettes, use a Wilton size 1M tip, like this.  This is also the tip that you would use to make a more traditional swirl on top of a cupcake, like on these gender reveal cupcakes I made.  This tip is great and has many uses.  How many more times will I have to write "tip" in this blog?  Geez...

Fill either a 12" or 16" pastry bag with buttercream.  I prefer to use a 16" bag, as it's nice to have more space to twist the top of the bag as you work, and it's also easier to fill.


To fill a pastry bag:
1. Cut the tip off of the bag.
2. Insert the decorating tip into the bag, pushing it into the corner you cut off.
3. Hold the bag with one hand, near the clipped corner and decorating tip.
4. With your other hand, fold the top of the bag over, all the way down to your hand.
5. Then, using a spatula you can put buttercream into the bag starting at the very bottom, and role up the pastry bag as you fill it.  Use the spatula to press out any possible air bubbles.  This is important because air bubbles will really mess up your rosettes.
6. Only fill the bag a maximum of 3/4 full, and twist the top closed.

So, now the fun part.  How do you make those beautiful rosettes that make everyone say "oooh, ahhhhh, how did she do that???"

The rosette is a closely related cousin to a traditional cupcake swirl.  For a swirl, you use a 1M tip and start on the outside of the cupcake, winding in towards the middle.  For a rosette, you start in the middle of the cupcake, and work your way out.

To Make the Rosettes:
1. Place your cupcakes on a low table, or use a step stool (especially if you're vertically challenged, like moi), so you can hold the pasty bag perpendicular to the table.
2. Place the tip in the middle of the cupcake and lightly squeeze the top of the bag while you start to swirl out.
3. When you're ready to end the rosette, tuck the tip in a bit and gently release.  I've found this part takes the most practice.
4. Keep winding the bag as you work to keep all the frosting near the tip (again, avoid the evil air bubbles!)

A couple tips:
1. Establish a good base at the center of the rose.  That is, start the flow of the icing and lift up a bit.  This makes sure the icing stays on the cake, and also that you have that pretty starting point of the rose.
2. Try to keep the number of swirls around the cupcake the same for each one.  This creates a neat, professional look.
3. Try to end the rosette at the same point on each cupcake.  Again, for that clean "Martha Stewart" look.
4. If you're planning to decorate with rosettes for a special occasion, do a practice run.  Although these are easy with the right tools, they do take practice.
5. Use the right frosting.  Buttercream works well, but it must be thick enough to hold shape.  If your frosting is too runny, add more POWDERED SUGAR!!!  Cream cheese frosting also works well, but it must be thick enough as well.  Be sure the frosting is nice and cold.  Although it's important to bake with room temperature ingredients, I keep my frosting ingredients on the cooler side so that the frosting will hold better.
6. Remember that the best part about these rosettes is that they don't need to be perfect.  Even with imperfections, they are still charming.

Here is the finished product:

After mastering this you can do all kinds of awesome things, including, the super fun ombre rosette cake, like this one I made for my daughter's christening.  Mom win!

Lizzy's christening cake: Lemon cake filled and frosted with buttercream.