Buttercream Roses Sheet Cake
Makes: Makes one 13-inch x 9-inch cake; serves 24 to 32.
  • 1 recipe batter for Yellow Cake, Easy Chocolate Cake or Easy White Cake
  • 1 batch Italian Meringue Buttercream, Vanilla Variation, soft and ready to use
  • Gel coloring for roses and leaves (I used Wilton Burgundy and Moss Green)
  • Pastry bag and coupler
  • Ateco or Wilton tips #2, #8, #12, #21, #67, #101, and #104
  1. Position a rack in the middle of the oven. Preheat the oven to 350ºF. Coat the inside of a 13-inch × 9-inch × 2-inch cake pan with nonstick cooking spray, line the bottom with a parchment rectangle, then spray the parchment.
  2. Prepare the batter of choice, scrape into the prepared pan and bake until a toothpick inserted into the cake shows a few moist crumbs when removed (timing will depend on the flavor selected; begin to test the cake at 20 to 25 minutes). Cool the pan on a wire rack until the cake is cool to the touch. Unmold onto a platter or a foil-covered cake base and peel off the parchment. Cool completely. The cake is ready to frost. Alternatively, double-wrap in plastic wrap; store at room temperature if assembling within 24 hours.
  3. Smoothly frost the top and sides of the cake with vanilla buttercream. A small offset spatula is helpful in making the corners neat and smooth. Pipe a shell border on the top and bottom edges using tip #21.
  4. Tint a larger quantity of the remaining frosting the color you want for the roses and tint a smaller amount green for leaves. The placement of the roses is up to you. Place the roses first, then the leaves (tip #67) and tendrils (tip #2) here and there if you like. Flower buds can be piped with tip #101 directly on the cake. The cake may be served immediately, or refrigerated overnight. Bring to room temperature before serving.
Recipe by Bakepedia at https://www.bakepedia.com/buttercream-roses-sheet-cake-recipe/