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Rose Swirl Cake {Video Tutorial}

I’m so happy because after today I’m officially on vacation! The last couple of months have been rough. I got really sick twice & it just knocked me down. Then I found out my vitamin D level is really low. This explains why I’m constantly exhausted.

I’m really looking forward to sleeping in & getting home cooked meals from my mom. There’s nothing better than enjoying some R & R with family. I think this vacation will help me reset & get back to doing some fun stuff on the blog.
Colored with AmeriColor Teal
Before I head out I thought I’d leave you with one more tutorial. I recently posted a video tutorial of my buttercream recipe & now I’ll show you how I put it to use on my favorite type of cake to decorate. The rose swirl cake. There are lots of videos out there demonstrating rose swirl cakes so I hesitated making one but decided to go ahead so that you can see my favorite tip to use and how it looks in action.

Here are some piping tips that you can use to make rose swirls.

My favorite is an Ateco 852 tip. I purchase them at a local cake supply shop. I prefer the look of the roses made with this tip. If you can’t find one then try a Wilton 2D or a Wilton 1M which I believe is the most commonly used tip for making rose swirls. Wilton calls the 2D tip a drop flower tip but to me it’s a closed star.

If you haven’t seen my other video demonstrating a rose swirl on a cupcake here it is.

Hope you have a great weekend! Although I’ll be on vacation be sure to check back next week for another Sweet Talk and I’ll also be sharing a set of baby shower cookies I just made.

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  1. I JUST made a rose cake this weekend for the first time and it was SO easy and pretty! I love it because it doesn’t have to be perfect to look awesome, I dare say professional! 🙂

  2. The colour of this frosting is gorgeous. I hope you have a wonderful and relaxing time on your much deserved vacation.

  3. This is a gorgeous cake…love the big rosettes and the color is amazing. Beautiful job!

  4. Stunning!! and the color is amazing!

  5. I love this cake! It looks so easy yet it’s so gorgeous! Thanks for the tutorial! I’ll have to try this soon!

  6. What a beautiful cake! I think I could even manage that. I’m a new follower on bloglovin. 🙂

  7. Adding this to my bucket list. Because, I simply want to make one that I can dip my finger into. It looks amazing.

  8. Hi!! Just a quick silly question, can the cake be refrigerated for next day use? loved the tutorial!

  9. Melissa! Those are the easiest roses I have ever seen!! Thank you for posting your tutorial. I hope to do these sometime soon. My mom and I took a cake decorating class when I was in high school early 80”s. We had so much fun decorating our own cakes for family and friends. Mom even went on to do wedding cakes with her best friend. I had carpal tunnel in the early 90’s and turned 50 this summer, and squeezing traditional roses petal by petal with standard decorator frosting, is tough. I look forward to these simply beautiful and easy roses. Love that cake! Thank You!

  10. Loved your video and I’m glad you made it. Such a beautiful and elegant cake. I usually use 2D or 1M; never heard of Ateco 852 until now and I love the look. Will definitely get one. What consistency of buttercream did you use for the swirls? It looks so smooth. Good job!

  11. Thanks so much for sharing the technique that I created and originally shared on my blog in 2011. Please feel free to let your viewers know that you are using my technique and tutorial as your inspiration. Thank you!
    Amanda recently posted…rustic blueberry tart with white chocolateMy Profile

  12. Hi Melissa,

    In response to Amanda with Iambaker…..I don’t see that Melissa took credit for this, she just stated it’s her favorite technique. I have read Melissa’s blog but I’ve never heard of Iambaker. I hate when people take credit for developing a technique and claim it’s theirs. I found some very similar to this date back to early 2010 and then I just quit looking. Cake decorating has been around for centuries and it’s pretty hard to reinvent the wheel. Pretty sure somewhere in the past this technique has been used over and over. Regardless of where the rose idea came from, it’s very pretty and easy to do. Thanks Melissa!

    • Ana Serene says:

      Agreed, Tammy. This is exactly why “techniques” are not patentable, copywritable, trademarkable, etc. I am a lawyer.

  13. Aleksandra says:

    this cake looks amazing! I’m wondering how much buttercream did you use for this cake? I’m planning to make one soon, a 7 inch cake. Any tips on the buttercream amount needed

  14. Aleksandra says:

    i usually get 6 cups of a swiss meringue buttercream that I make, I want to have 3 layers of ombre roses. Thanks for the tip, I’lle let you know how it went:)

  15. I just wanted to thank you for this video. I watched it and made a cake for my daughter’s baptism. It turned out so lovely that people were asking where I purchased it.

  16. Wow! What a cake!! Just amazing!! Can i make the roses using whipped cream rather than buttercream frosting? Please let me know, planning to make one coming weekend, thanku

    • I don’t have experience piping with whipped cream so I can’t really say for sure. My best advice would be to practice on wax paper and see if it works. If it doesn’t you can just scrape all the whipped cream back into your bowl and not have wasted it. Good luck 🙂
      Melissa recently posted…Berry Banana SmoothieMy Profile

  17. Thank you so much for putting together this tutorial! It saved my bacon when I had a last minute cake to make this weekend for a surprise 50th birthday with over 40 guests. Your directions were so easy to follow and the cake was so much fun to make. I have posted a couple of photos on my blog here:
    Thanks again!!

  18. Hi Melissa, id really like to try decorating my cake with these beautiful rose swirl. my concern is regarding the cake. what recipe can i use to get a tall cake so that i may be able to pipe the roses. a recipe would be highly appreciated. Many thanks.

  19. where can I buy Wilton nozzles that you use for the cupcake.I need wilton 22 and 61 love your work thank you so much

  20. If I wanted to add edible white pearls to the rosette cake how do I go about doing that? I know that tweezers are required to apply the pearls but do they stick to the butter cream icing or do I need to dip them in some sort of edible glue? Does the cake need to be refrigerated after it is made?

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  24. How would you do this for a 14inch and what would you charge. Your cake is beautiful

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  26. where can I found arecipe to make Rose Swirl


  1. […] followed this amazing tutorial from Simply Sweets By Honeybee […]

  2. […] Attach a number 3 tip to your piping bag and fill it with frosting. Unlike decorating a cupcake, a rosette starts from the inside-out. Here’s a great video tutorial by Simply Sweets by Honeybee. […]

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