Over Frosting

"Rosette Cake🎂🌹❤️🌸" or "Buttercream Rose Cake," featuring beautifully piped buttercream roses. Here’s a recipe for this cake in grams:

Ingredients

For the Cake:
(Two 8-inch round layers)
- 300 g all-purpose flour
- 350 g granulated sugar
- 250 g unsalted butter, softened
- 6 large eggs
- 240 ml milk
- 10 g baking powder
- 5 g salt
- 5 ml vanilla extract

For the Buttercream Frosting:
- 500 g unsalted butter, softened
- 1,000 g powdered sugar
- 60 ml heavy cream
- 15 ml vanilla extract
- Pink gel food coloring (for tinting)

Instructions

1. Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.

2. Make the Cake:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract.

3. Bake the Cakes:
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

4. Make the Buttercream:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar until fully combined.
- Add heavy cream and vanilla extract, mixing until the buttercream is light and fluffy.
- Add pink gel food coloring until the desired shade is achieved.

5. Assemble and Decorate:
- Once the cakes are completely cooled, level the tops if necessary.
- Place one layer on a serving platter, spreading a layer of buttercream on top.
- Add the second layer and frost the entire cake with a thin layer of buttercream (crumb coat). Chill to set.
- After chilling, frost the cake with a thicker layer of pink buttercream.•Use a piping bag fitted

Fudge Frosted Fantasy

Ingredients:

For the Cake:

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

For the Fudge Frosting:

1 cup unsalted butter

1 1/4 cups unsweetened cocoa powder

5 cups powdered sugar

2/3 cup whole milk

2 teaspoons vanilla extract

Pinch of salt

Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

Carefully stir in boiling water (batter will be thin). Mix until smooth.

Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, melt butter in a saucepan over low heat. Stir in cocoa powder and remove from heat.

In a large bowl, alternate adding powdered sugar and milk, beating after each addition until fluffy. Stir in vanilla and a pinch of salt.

Once cakes are cool, spread frosting between the layers, then over the top and sides. Smooth with a spatula or create swirls for a rustic finish.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 610 kcal | Servings: 10–12 slices

Red velvet cheesecake roll

Ingredients:
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar

For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped

Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until well blended.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake is baking, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until fully incorporated.

7. Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Then, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

8. Spread the cheesecake filling evenly over the warm cake. Starting from one end, carefully roll the cake up with the towel, creating a tight roll.

9. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set.

10. Once chilled, unwrap the roll and slice it into pieces. Serve chilled, and enjoy the delightful combination of red velvet and creamy cheesecake.

Prepar