Mommy in a nook: Multicoloured rosette cake :)

Today was the last day of school and my kids wanted me to make cakes for their favorite teachers. I thought that you may like it if I share ' how to do' a multicolred rosette cake with you. So here we go :)

Instead of making one big cake, I prefer to bake two. So here we have two moist chocolate cakes resting on cooling racks:)

I prefer to level my cakes for a better look. You can use a serrated knife for this purpose.

Here it is :)

Buttercream is better for icing the cakes. Easy to make and easy to work with. Put more than sufficient amount on one layer and spread with a spatula. Ensuring that there is enough icing between the cake and spatula when you frost your cake.

Here it is now :)

Place the second layer.

Ice the top first and then sides. Don't worry about crumbs, we'll cover them larter :) Refrigerate for fifteen minutes or till icing is no more sticky.

Now you need an icing bag, brushes, 2D tip by Wilton which is also called closed star tip and some colours.

Insert the tip inside your icing bag.

Invert the bag on your left hand. You can use a narrow glass as well to keep your hands free.

Dip the tip of brush into the colour and draw a strip starting from begining to 3/4th part of the bag.

Add three to four strips.

Keep bag in an upright position making 90 degrees angle. With steady pressure start squeezing in an anti clockwise position. Keep piping till your entire rosette is piped.Now stop pressure and slowly pull away.