Friday was my friend Sara’s birthday and I thought I’d get her some roses. Since she looks so pretty in neon (as you can see in this pic from Refinery29) I thought a bright orange and pink bouquet would be appropriate.
Sara doesn’t eat dairy so, I endeavored to make my first cake sans butter and milk. Armed with this recipe for the chocolate cake and a frosting made with non-dairy shortening, almond milk and powdered sugar, I baked a 5 layer cake covered in orange and pink roses (I used the same piping bag so that some of the roses would be a pretty mix of the two colors.
Ever since learning how to make frosting roses from I am Baker, I’ve found it to be the easiest way to make a cake look pretty… the color possibilities are endless and your design job doesn’t have to be perfect – the roses are very forgiving. It’s also just a lot of fun to do, swirling and swirling… Just get a 1M frosting tip, read I am Baker’s tutorial and go bananas with your future cakes.