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Rosette Cake
Cook Mode Keep screen awake
Level Intermediate
Serving 6 to 8 servings
Prep 1 hr
Cook 22 min
Total 1 hr 22 min
Prep 1 hr
Cook 22 min
Rosette Cake from CARNATION® MILKSIndulge in the beauty and flavor of a Rosette Cake that is as delightful to look at as it is to taste. This enchanting cake is adorned with delicate, edible rosettes created from Wilton® decorating sprinkles and décor, adding a touch of whimsy and elegance to any special occasion, especially birthdays.The rich, moist cake is made even more delightful with the inclusion of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels. These chocolate morsels melt perfectly throughout the layers, providing a delightful semi-sweet contrast in each bite. The cake achieves its wonderful softness and rich texture thanks to NESTLÉ® CARNATION® Evaporated Milk, ensuring a smooth and consistent flavor that complements the chocolatey goodness.For those looking to add a bit of color to their creation, optional food coloring can be mixed into the frosting, allowing for personalized and vibrant rosette designs that will impress guests and loved ones.Creating a Rosette Cake requires an intermediate skill level, making it the perfect recipe for bakers looking to challenge themselves while crafting a stunning dessert. Whether you're celebrating with family or friends, this cake is bound to be the highlight of any gathering.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 350° F. Prepare three 6-inch round cake pans with baking spray and parchment.
Step 2
Beat cake mix, water, oil and eggs in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Stir in optional morsels. Divide batter equally among three pans and bake for 18-22 minutes.
Step 3
Remove cakes from oven and rest in pans for 5 minutes. Invert onto cooling rack and allow to come to room temperature.
Step 4
Soften butter in a large mixer bowl on medium speed. Add powdered sugar in 2 installments, followed by the evaporated milk, vanilla extract and salt. Beat on high speed for 3-5 minutes until icing is light, fluffy, and spreadable.
Step 5
Level (trim tops off) the cakes, if desired, using a serrated knife. Place a dollop of icing in the center of a cake pedestal or serving platter so the cake won’t slip. Place one cake layer over dollop of icing. Spread about 1/3 cup icing over top. Top with second cake layer and repeat with icing. Then top with third layer of cake. Cover the top and sides with a thin layer of icing (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes.
Step 6
Divide remaining icing in half into two separate bowls. Use food coloring to color one of the bowls of icing. Use remaining uncolored icing to coat the cake with final layer of icing. Place colored icing in piping bag set with rosette shaped piping tip. Using the bag and a circular motion, create rosettes around the top edge of the cake. Decorate with sprinkles and other décor. Refrigerate cake to set before serving.
To add additional rosettes and colored icing, double the batch size of the icing to have enough icing to color and decorate with. Use different sized piping tips for additional dimension.
To make smaller, individual layer cakes, follow the directions for baking the cake in a 13 x 9-inch pan. Use round cookie cutters of desired size to cut the pieces of cake to make smaller layer cakes. 2 layers of cake recommended for individual sized.
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