This pretty cake has been frosted with a simple swirled pattern called rough frosting and decorated with fresh roses.
Making Delicious Frosting
Homemade frosting is the best! We often make ours with real almond extract which everyone seems to love. But the flavor can become more intense or complex with the addition of another flavor such as real vanilla, coconut, or hazelnut. Try one teaspoon almond + one teaspoon vanilla + 1/2 teaspoon each of coconut and hazelnut extracts. Yum!
Always use real extracts. Artificial flavorings leave a metallic aftertaste. Real flavors don’t cost that much more but they really add a lot to the enjoyment of the cake.
Basic Buttercream Frosting
1 1/2 cups butter, softened
2 pounds powdered sugar
2 teaspoons real vanilla extract
2 teaspoons real almond extract
3 tablespoons heavy cream
In a large mixer bowl, cream together butter, vanilla extract, and half of the powdered sugar. Add cream and the rest of the sugar, beating on medium speed until smooth and fluffy. Makes about 6 cups.
Use vanilla extract. Substitute cold brewed coffee for the cream and add 2 tablespoons cocoa powder.
Add 2 ounces semisweet baking chocolate, melted and cooled.
Use 1 teaspoon vanilla extract and 1 teaspoon orange extract.
Here is a wonderful step-by-step instructional video by author Dede Wilson, which will show you how to make a rough frosted wedding cake.
What a pretty cake. I think I can do this! I hadn’t thought about how a simple cake could become so pretty with just some roses. Nice idea. I am trying out the frosting recipe this weekend on a birthday cake. Can’t wait to taste it!