Easy White Rosette Cake
Microwaving the cake and chilling in the freezer helps you achieve a quick bakery-style decorated creation!
- vegetable oil or canola oil
- 1 pkg (15-16.5 oz or 432-461 g) white cake mix (plus package ingredients for egg white or whole egg version)
- Basic Buttercream Frosting
- 1 cup (250 mL) butter (2 sticks), softened
- 1 cup (250 mL) shortening
- 1/3 cup (75 mL) water
- 1/2 tsp (2 mL) vanilla extract
- 1 1/2 lbs (700 g) powdered sugar (6 cups/1.5 L)
- White sparkling sugar (optional)
Generously brush the bottom and sides of the Rockcrok® Dutch Oven with oil and set-aside.
For the cake, combine all the ingredients according to the package directions.
Pour the batter into the Dutch oven and microwave, covered, on HIGH for 9-11 minutes or until the center of the cake is firm and the cake springs back. Cool, uncovered, for 10 minutes and invert onto a Cutting Board. Chill the cake in the freezer for 5 minutes or until the top is cool to the touch. If the top is uneven, trim the top of the cake with the Forged Bread Knife.
For the frosting, beat the butter and shortening with an electric mixer on medium speed until it’s light and fluffy (about 1 minute). Add the water and vanilla and beat on low speed. Gradually add the powdered sugar and continue beating on medium speed for about 3 minutes or until all the sugar is incorporated.
Measure 1 cup (250 mL) of frosting and spoon it onto the center of the cake. Evenly spread the top of the cake with frosting using the Large Spreader. (You’re only frosting the top of the cake, not the sides.)
Place the Closed Star Tip on the large Decorating Bag and fill the bag with the remaining frosting. Starting on the outer edge of the top of the cake, pipe rosettes around the cake, moving toward the center (see Cook’s Tips). Top with the white sparkling sugar, if desired.
To slice the cake, cut the cake in half with the bread knife. Cut each half into 8 thin slices.
- 16 slices servings of 1 slice
Nutrients per serving:
Calories 460, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 55 g, Fiber 0 g, Sugars 45 g, Protein 2 g
Using egg whites in the cake will give you a shorter cake with a more intense white color. The egg yolk version will give you a taller cake with a yellow tint.