White Frosted Wedding Cake Tutorial- Rosie's Dessert Spot
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- čas přidán 29. 08. 2024
- In this video tutorial, I give a quick demonstration on how to create white white frosting using vegetable shortening and how to decorate an elegant two tier wedding cake decorated with fresh flowers. Enjoy!
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FROSTING RECIPE: to cover a 10 inch and a 7 inch cake
800 grams Crisco Vegetable Shortening
600g Icing sugar
4 tablespoons milk
1.5 teaspoon clear vanilla essence
CREAM CHEESE FROSTING: to fill a 10 and a 7 inch cake.
500 grams cream cheese
250 grams butter
1400 grams icing sugar
1 teaspoon vanilla extract
3-4 tablespoons milk
As mentioned in the video, the flowers that were used to decorate this cake are called Exquisite White Roses. They have a slightly blush pink centre with white petals dominating the rest of the flower. They were soo pretty! But to add just that extra jazz to the cake, I would recommend adding in a few baby's breath flowers or Gyp flowers.
In these video tutorials, I normally use Bakels Premixes to save on time. (Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
• Walking Dead Cake Tuto...
WHITE CHOCOLATE MUD:
• White Chocolate Mud Ca...
CHOCOLATE BUTTER BASED CAKE:
• Super Moist Chocolate ...
RED VELVET BUTTER BASED CAKE:
• Easter Egg Basket Cupc...
VANILLA BUTTER BASED CAKE:
• Moist Vanilla Cupcake ...
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
• Naked Rustic Garden Fl...
AMERICAN BUTTERCREAM RECIPE:
• Vanilla Buttercream Tu...
Thanks guys for tuning in! I hope this was useful for you- I have had many people ask me how to create white icing- This is by far the easiest way, without using raw egg. Yes, you will more than likely be compromising on taste, as you can imagine vegetable shortening and icing sugar isn't the best tasting thing, even if you try to mask it with vanilla essence. This is why I used it just as decoration for the outside and I also let my client know that this would be the case. Another random note here, the 10 inch cake actually fed 80 people coffee serve size..... This was news to me considering I was under the impression it wouldn't feed more than 60 from previous experience. She took the top tier home untouched! lol so just as a heads up, different venues will cut the cake differently and this will affect the serving amount. But I made this cake to feed 90 --- I always make them slightly larger to ensure everyone gets fed... better cake left over than not enough cake!---Just thought that might be useful information for those looking to make this for a wedding
Thanks again my lovelies! I will see you again next week for another cake decorating adventure!
With love,
Rosie
for business enquiries, please contact: rosiesdessertspot@gmail.com
Thank you for telling how many people this cake will feed. You are the first one to tell that and I have watched a dozen or more videos. Great job on the info and the decorating!
Simple but elegant look, your creations are my inspiration in making cakes. Thank you for sharing your talent and ideas.
Wow, That's a great video. I will always cheer for you in Korea I'm looking forward to a great video. Have a nice day.
Looks gorgeous, Rosie! Whoever the bride is, they are lucky to receive this cake!
I use half butter and half Crisco. Clear vanilla, powdered sugar and whipping cream to reach desired consistency. Delicious, Bright white and beautiful !
Rosie, thank you so much for that added info on the quantity it served! even when I refer to charts I always stress about having too much or too little. And you never know exactly how the venue cuts the cake. Beautiful cake!
I'm seeing a lot of comments asking about the tate of the frosting or just making assumptions that it is gross. I just used this recipe for my wedding cake over the weekend and everyone loved it. While I was making it, I tried a bit of the frosting and it was not the greatest on its own, but I tried it with a piece of scrap cake and it was much better. If you use a good cake recipe with quality ingredients, the frosting actually does not taste bad at all.
So beautiful
Rosie, I love your work!!! But, could please make an icing recipe without shortening? We no longer use that since it’s so unhealthy. Thank you!!
This is a nice and simple decorative wedding cake.
thank you Naomi
I always enjoy your tutorial
thank you so much for your kind comment hun :D glad to hear it!
Pretty
wow i like the design on the cake!
So beautiful and elegant!
Really lovely, enjoyed the tutorial 😃😃
Thanks
hermoso pastel
Rosie, you are a great cake decorator
Beautiful! I love your patience and dedication. You make hard work look like it's easy but it's not. It takes great skill to be as good as you. Thank u for taking the time to show us how you create your amazing cakes. I am a self taught baker. I only bake cakes for my kid's birthdays and for family members. It makes me happy to see them admire and enjoy my cakes 💖
As always such a beautiful cake
Thank you! xx
My brother just got married and they had a wedding cake very similar to the one you designed and produced and it was delicious and aesthetically pleasing as your cake! As always I am very deeply appreciative of your tutorials! One question would be: How do you manage to transfer the cakes from their separate cake boards to being on top of each other without ruining the cake?
ahh awesome! This is such a popular design, I absolutely love it as well. Thank you for your super kind comment my dear :D
in terms of moving the cakes, I make sure to place them in the freezer for at about 20 minutes. This is enough time for the frosting to harden up enough to handle without making a mess. It's not enough time to freeze the cake to its core either, which is important.
@@Rosiesdessertspot Thank you so much for replying to my comment and answering my question. You are kind too! Have a wonderful day and I hope your channel has more likes and subscribers.
beautiful cake omg pretty and elegant.. i have a question fpr how? many people is this cake
Definitely doing this cake for my dads wedding. But with red roses to match the theme.
thats awesome :) I'd love to see some pics if you are keen on sharing ;)
Precioso ! eres y una artista ! felicidades !
Grasias Liliana
That's a lovely tutorial. Thanks.
Quel creme vous utilisez? C est si blanche ! Ou quel colorant vous utilisez ?
Very Nice 😍
Looks gorgeous! Rosie, what is the frosting tip you used for the boarder?
u r de best n l love to watch ur cakes all de tym👍💓
Hi Rosie, I’m making a cake for my mum’s wedding in February (in Australia, so it will be hot), for 60 people. I’ve only ever baked normal cakes for family before. I’m in no way a professional. Could you recommend a cake recipe that would work well for Summer and icing that won’t melt please, as the cake will be outside. I have admired your cakes for a long time.. but never thought I would be making a wedding cake! Any tips would be much appreciated xxx
Did you put the wire from the flowers straight into the cake on this one ?
Hi Rosie, amazing cakes you make here!!! Can you please explain a bit about the support strawers inserted in the bigger part of the cake? I never understood how this makes it stable and helps the top part to stay safe. Moreover, how do you cut a cake like this?;) thanks fot your answer!!!
I always look forward to your videos😊
Thank You Rosie!!!! I was purposely looking for a Crisco recipe for frosting. I LOVE the taste of this kind of frosting!!!! It is sweeter & soooo much better!!!! A lot of stores don't make this kind anymore in the US. They make some really nasty marshmallow tasting meringue that is just terrible!!!! ((((( Is icing sugar~~Powdered sugar or granulated sugar)))) ? ((((( Also you said 800 grams of Crisco? How much is that by the cup? ))))) & 600 grams of sugar ? How much is that???))))) Does not tell in the conversion table)))) (((((((( I want the amount for a 9 X 13 cake))))))))) PLEASE TELL ME
Que lindo parabéns 🎂
is that fresh roses? to decorate a wedding cake? lovely! planning to make one.
Amazing and beautiful cake thanks for sharing ❤️❤️❤️😍😍😍
Thank you beautiful! xx
👏👏 hermoso muchas gracias, 🙏🙅😘😘
please do a behind the scene video, about making the cake, about the place where you do the editing. we love to see~
Do you treat the flowers and leave with something before putting them in the cake?
Is it a special straw that you use of any 8" straw would work?
Ps you're cakes are all beautiful. You are truly my inspiration. I hope I could be as good as you one day
Looks immaculate 👌🏽😍
Thank you!
Hello! I wanna ask about the taste of using shortening only not adding butter? Thank u
عاشت ايدج يا وردة
I love it!! ❤❤❤ You make it look soooooo easy. TFS
very nice cake I want a very nice cake and tasty cake for my aunts wedding 😍😍
Hi Rosie, thank you for your video, I love it! A question, can this frosting be used in the hot summer days for a wedding cake?
Hello can i know what is the crisco vegetable shortening? And what can we used instead if we do not have the shortening?? Thank you in advance nice cake
Hi
You said something about there needing to be a board right under the top tier.
Are you talking about a cake board like the one beneath the bottom cake?
I have two questions please, Rosie. How do you get those tall tiers? Do you double the batter for each tier? And if so, that means that each tier feeds twice as much people than a regular one of 10 Cms tall. And... Do you charge more for having to bake twice the amount of batter for each tier thus feeding twice as much people? 🤔🙏
Hi Marcela, thank you for your comment :) I bake my cake tins in 3 to 4 inch tall cake tins. I use 2 cakes stacked for each tier, so they come out to be about 5 inches tall in total (the batter gets filled up to a littler over half / 3/4 of the way up the cake tin). Since you are making more cake and using more materials, you would calculate this into your costs and charge accordingly. I hope that helps!
Lovely
Love ur cakes
Ola lindo seu trabalho.
Sou do Brasil.
Poderia por traduçao em portugues???
Hi Rosie, I absolutely love your cakes and am actually going to be creating a cake similar to this in a few weeks. If you don’t mind, where do you source your cake boards? Im in Melbourne 😊😁
hi Rosie nice cake again and again. great job. pls what will be the difference using butter or vegetable shorting for the frosting. ?
thanks
hi hun, mostly the colour and the taste- vegetable shortening will be much much paler but not as nice in taste. Vegetable shortening doesn't crust as well as buttercream frosting, although vegetable frosting is more resistant to heat compared to buttercream frosting. So they each have their advantages and disadvantages :)
COOL
I love all of your tutorials! Thank you!
Thank you for your lovely comment Susan!
Here in Mexico the cakes have a lot of things more than just frosting for example fruits, siroup, heavy cream, cheese etc. these look nice but a little dry... but the decoration is pretty
Thank you Helen! x
Beautiful cake. How do people get past the taste & greasy film in their mouth though, w/an all Cristo icing? Could you achieve the same results w/a high ratio shortening, with maybe less ik in the flavor? Or a European (whiter) butter?
The cake is so beautiful though!
Thank you! :) You're right, that's why this was just decorated on the outside with the Crisco vegetable shortening frosting. I told the bride this would be the case if she wanted pure white white frosting. She was OK with it (granted the outside for decoration usually isn't eaten, whether it's Crisco or fondant. Some people do, I don't know how they eat the outside!)
Rosie's Dessert Spot I must say the finish it gives it beautiful, even before you textured it. I'm with you I can't eat the outside of the cake either, especially fondant. Now if it's some smbc or imbc every bit of the icing is going in my mouth 😂
Thanks for the answer, I didn't realize you something different in the filling.
Cookie Nibz yesss it's so disgusting. I use Swiss merengue...it's yellower but I'm going to try to add white food coloring and beat it a bit more to get it more white. Crisco buttercream is so grainy...
Kaylah Merithen here is a tip that I use. I use just a tiny tiny.. I'm talking 1/2 drop of violet in my meringue. Violet, not purple, it cancels out yellow (from the butter). I get a pretty darned close to white meringue Everytime!
can you add it to buttercream using margarine?
Acabado de llegar a tu canal y me h encantado todo! La receta de tus bizcochos, podrías compartirla por favor?
I loooove your cakes!
hi Rosie pls could u do a tutorial on imbc and smbc. which ever is easier and taste nice. i have never ate both of the before.
many thanks. you are Fab as always
Thank you so much lovely! I will definitely keep that in mind for future tutorials :)
thanks hun
thank you.
Nice
Lindo!
Wonderful!!! 😀🍰
Beutiful cake love it 🎂
Thank you!
Hey Rosie! Another great video :) I do have a similar question to one posted below, does using the shortening change the taste or mouthfeel of the frosting? I always try to avoid using even regular American buttercream in my layers, only ever Swiss meringue buttercream or a whipped ganache for that exact reason. I only ice/decorate with buttercream because it's easy to colour and is a much firmer and more stable cake covering. I feel like buttercream made from shortening would be my worst nightmare lol! But still a beautiful white colour.. hmm!
Monique Theodore I have the same impression as you about the taste of shortening but when clients insist in the whiteness of the frosting I warn them about the taste. I hope Rosie answers your post.
Hi Monique, thank you for your comment! It does taste a little odd, not as nice as regular buttercream and it would leave a slightly oily feeling in your mouth. I made sure to tell the bride, she preferred the cake to be as white as possible. I mentioned it would only be used for the outside decorating of the cake and it wouldn't taste very nice- she agreed and instructed to go ahead. So I agree with you, not something for filling, but good for decorating / frosting :)
I totally agree! :) And yes basically use this same approach with buttercream decoration as well!
Icing using shortening is really good for decorating or for an event that is taking place in hot weather because shortening has to get to 115 degrees Fahrenheit in order to melt. It's the icing that you see on all the store-made birthday cakes and such here in the U.S.. I ALWAYS add butter flavoring and clear vanilla to mine so it doesn't taste like shortening at all. :)
Monique Theodore does Crisco, hardens as real butter if it is refrigerated?
Nice job
@Rosie's Dessert Spot Do you ever consider doing ASMR?? Because your voice is really relaxing and calm
hi, love your videos. I really like how you added in your description how many ppl the cake was made for and the extra info. just wondering if you could do this with future videos?
How did you get the white frosting? Recipe pls
Rosie, what do you do with the cakes when your done?
Substitute for vegetable shortening please?
Muito Bom!! !
hi could you give the cake recipe? thanks
Pls I want to be using flower on my cake but I don't know the one that is save to use.Pls could you give me an advice about it?
What box/container do you use to transport tiered cakes??
What a beautiful wedding cake, Rosie. What do you love about weddings? Have a good day, Rosie. By the way, my birthday is on April 19. 💟💟💟
How does an all shortening buttercream taste? Urgent
Could you please tell me how do you get the frosting so white?
Beautiful and perfect!!!
What size shapes do you use?
Hi Vilma, thank you for your lovely comment :) the cake sizes here if I remember correctly were a 10 inch and a 7 inch cake. I hope I understood your question correctly! x
Hi Rosie, I love watching your videos. I have learnt lots from you. Would you share the chocolate cake recipe, the cake looks delicious! Thanks again for sharing your knowledge.
Hi Rosie! 🙋🏻
HI rosie I'm making thus kind of cake and need to transport it almost 4 hours away. How can I stack it and transport it.
hi rosie, i love ur videos they are beautiful, but can u pls tell me how u get the super white buttercream ? i only use butter and no matter how long i whip it my buttercream is still not as white. thanks
Hi Nawal :) thank you for your comment! This particular cake was decorated using shortening based buttercream (all Crisco and icing sugar, no butter at all). It comes out beautifully white, although the taste isn't too great. It's really just for looks :)
perfect😍😍😍😍
thank you!
So beautiful. You have a very romantic style on cakes decorations. I lo ve it.
Podés pasarme la reseta del betún que le aplicas gracias muy linda
Wow awesome love it 🌹💐 looks DELICIOUS 😆
Like how much do you sell such a cake?
@Rosie's Dessert Spot is this very sweet or not? i dont like too sweet frosting. by the way that cake looks elegant lucky bride
Is this a 10 x 2inch or 10 x 3inch cake
oi boa tarde por favor mim passa a receita dessa massa,traduzida em portugues,obrigada Brasil
😊. At comments about Chris of/cristo ?
Please include your cake reciepe tooo
Hey Rosie love this cake! One question how tall are the tiers?
Thank you! Each tier is about 5 inches tall, so 10 inches or so altogether :)
Why dont you make italian meringue buttercream, instead of putting a butter in meringue put a shortening and its white too... am I right???
Hi, is that 600g of icing sugar or 1600g 😬
Hi.. Good day.. Can i use vegetable frosting and covered with fondant?
Hi hun, I would recommend dark chocolate ganache instead :)
Thanks very much.. I really loved your videos.. It helps me alot as a new baker.. Especially at this time of quarantine...
Artificial flowers or fresh flowers?