Pink Rosette and Sotas Cake

Wonderful for birthdays or wedding showers, this Pink Rosette and Sotas Cake features a combination of decorating techniques for a fun and textured cake designed to impress. A white sotas border is piped around the bottom of the cake, then it’s crowned with a ring of mauve and coral-colored rosette flowers. A striking cake for any occasion, this beautiful dessert is sophisticated and chic.

Prep3 hr
Total Time4 hr
Skill LevelIntermediate

Ingredients & Tools
Instructions

Instructions

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Bake cake. Prepare cake mix following recipe instructions. Bake and cool two 6 in. cake layers. Trim layers to 2½ in. high. Fill and stack for 5 in. high cake.
Ice cake smooth.
Tint icing. Tint 2 cups icing medium mauve, 1 cup icing coral and ½ cup icing green using color combinations provided. Combine Rose and a touch of Sky Blue icing colors to get medium mauve color shown. Combine Creamy Peach and Pink icing colors to get coral color shown. Combine Moss Green and a touch of Lemon Yellow icing colors to get green color shown.
Using Pink icing color, tint 1 cup icing pink.
Reserve remaining icing white.
Prepare decorating bags. Prepare decorating bags as follows with the following tips and icing:
- Tip 1M and medium mauve
- Tip 4B and coral
- Tip 21 and pink
- Tip 352 and green
- Tip 1 and white
Decorate cake. Using ruler and toothpick, mark a horizontal line around the side of the cake, 3 in. from the bottom.
Starting at the bottom of the cake, use tip 1 and white icing to pipe sotas up to the marking, filling in entire bottom portion of cake.
Use bags with tip 1M, tip 4B and tip 21 to pipe rosettes along top edge of sotas. Fill in spaces with tip 352 leaves.