Two-Tiered Buttercream Rosette Cake with Gold Accents🎂

Two-Tiered Buttercream Rosette Cake with Gold Accents🎂🧁

Ingredients:

• For the Cake:

• Cake flour (for a tender crumb)
• Sugar
• Baking powder
• Salt
• Unsalted butter, softened
• Eggs
• Milk or buttermilk
• Vanilla extract (or other flavoring)

• For the Buttercream Frosting:

• Unsalted butter, softened
• Powdered sugar
• Milk or cream
• Vanilla extract
• Yellow gel food coloring

• For Decoration:

• Gold sprinkles or edible gold leaf
• Gold "Happy Birthday" cake topper

Instructions:

1. Bake the Cakes:
-Prepare two round cake pans (adjust size according to your desired tier dimensions). Grease and flour them or line with parchment paper.
-Combine dry ingredients (flour, sugar, baking powder, salt) in a bowl.
-Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
-Gradually add the dry ingredients to the wet ingredients, alternating with milk or buttermilk, until just combined.  
-Divide the batter equally between the two pans.
-Bake at the recommended temperature (usually 350°F/175°C) until a toothpick inserted into the center comes out clean.
-Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

2. Make the Buttercream Frosting:

-Beat softened butter until smooth and creamy.
-Gradually add powdered sugar, beating on low speed at first, then increasing to medium speed.
-Add milk or cream to achieve desired consistency.
-Stir in vanilla extract.
-Divide the frosting and tint one portion with yellow gel food coloring. Leave the other portion untinted (white).

3. Assemble and Frost the Cake:

-Level the tops of the cooled cakes using a serrated knife.
-Place the bottom tier on a cake board or serving plate.
-Frost the top of the bottom tier with a layer of white buttercream.
-Carefully place the top tier on top of the frosting layer.
-Apply a crumb coat of white frosting to the entire cake (a thin layer to seal in any loose crumbs). Chill for 15-20 minutes.
-Apply a final layer of white frosting to the entire cake.

4. Pipe the Rosettes:

-Using a star tip (Wilton 1M or similar) and a piping bag filled with yellow buttercream, pipe rosettes onto the cake. Start from the top edge and work your way down, covering the sides and top of each tier.  

5. Add Gold Accents:

-Sprinkle gold sprinkles or apply edible gold leaf to the rosettes and the surface of the cake.

6. Add the Topper and Border:

-Place the gold "Happy Birthday" topper on the top tier.
-Use a piping bag fitted with a small star tip or round tip and yellow buttercream to pipe a decorative border around the base of each tier.