That Which We Call a Rose…

I was paging through the Sunday Sweets on Cakewrecks, looking at many cakes which are technically gorgeous but rarely raise my creative pulse. I can’t draw, so hand painting a cake to look like a Wedgwood canister is right out. I get a little twee-d out at too much pink (especially at this time of year). There are creations so enormous and ambitious that I think the initial idea (cake!) has been forgotten. And so many of these cakes employ fondant, which usually tastes like sugary cardboard (home-made fondant is better… but making fondant is usually a step farther than I feel like going on a normal day).

And then I saw this:


It’s a cake. And I immediately wanted to make it.

I mean, look at this:

cut rose

And the miracle of it is… with sufficient practice, I think I could. Here’s the video tutorial, from Cake Style.

The beauty part? There’s no fondant, just buttercream frosting and colored molding chocolate. I’ve never tried making, let alone working with, molding chocolate. And I am suddenly overwhelmed with a desire (not yet a burning desire, but a fairly distracting one) to make molding chocolate, make this four-layered cake, frost it with buttercream (not pink), and make this rose happen.

It’s the process. I have said before that I get captivated by process; I don’t necessarily want to do something more than once, once I get it down. Of course I felt that way about sugar-molding too, when I saw some of that on display. Thank God I lacked a culinary blowtorch, or they’d likely be unsticking me from the kitchen ceiling even now.

If I succumb to the allure of this cake I will document it, and return with notes. I’m kind of hoping I don’t, because once a cake is made it must be eaten, and I’m trying to not eat cake for a little while. But if anyone out there needs a rose cake and is willing to take this one off my hands…



That Which We Call a Rose… — 7 Comments

  1. It’s gorgeous! (I agree about the pink, though I think if the designer had gone with the lighter pink for the rose petals and a more raspberry color for the frosting between the layers, it might have worked very well.) This looks like the centerpiece for a very special occasion at the Wisteria Tea Room. 🙂

  2. It would make a great wedding cake, or a bridal shower cake. I agree about pink — there are brown roses, are there not? Dark chocolate with a slight redness…

    • Yellow would be cool. Or brown. Or purple. Or white tinged with any of the above. Just… pink.

      Let me know next time you’re going to be in the neighborhood, Pati, and I’ll start practicing with moldable chocolate.

      • Karen’s new Valentine rose is yellow. And it’s called Julia Child. Should you need added inspiration. (And we are totally, totally willing to help with this project. In an eating kind of way.)

        PS – mo(u)ldable chocolate? I had not heard of this. Does it still taste of chocolate, or do various colours have various flavours, like strawberry etc liquorice?

        • There are a variety of recipes on the Interwebz: moldable chocolate appears to be a fusion of melted chocolate (or white chocolate) with sugar syrup. I suspect you could flavor the white chocolate variety (in addition to coloring it not-pink) however you wished.