Mini Layer Cake Buttercream Roses
A mini layer cake with buttercream roses make the perfect Mother´s Day gift…
You don´t even have to spend the whole afternoon baking cake, just buy a few layers of sponge at your local supermarket. If you like baking, click here to see my vanilla (yellow) buttermilk cake recipe. If you prefer the box kind my favourite is the Betty Crocker brand.
You basically need 3 layers of cake and a round cookie cutter to cut out 5 circles per layer. The size of your cookie cutter depends on how big you want your mini layer cake to be. I used a 7cm / +/- 4in round cookie cutter.
I tried to use more than 5 layers but the cake kept on toppling over. If your cake is quite thick, use only 2 or 3 circles. Then ice between each layer and let set in the fridge.
To make the mini roses I used my VIPKO Icing Tip Set which worked perfectly. The trick is to make sure your icing is stiff enough to keep it´s shape and super smooth to make sure it doesn´t clog the nozzles. I made a straightforward buttercream with butter at room temperature, icing (powdered) sugar, pink gel colorant and rose water extract.
The VIPKO Icing Tip Set helps you to make easy beautiful flowers and they are very easy to use! In the set you will get 7 different icing tips (stainless steel)+ 1 coupler.
I made a YouTube video to tell you guys exactly how I made this. Click here to watch that!
Happy week guys!
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