A cake recipe as good as it is beautiful: the Layer cake vanilla chocolate ! Ideal for a birthday cake or simply to treat yourself... With its rose-shaped icing, the visual effect will be stunning: but rest assured, it is easy to make!
How to make this vanilla chocolate layer cake?
At the heart of the recipe, there is a very moist chocolate cake (and I insist on the very soft). It is cooked in three 15 cm molds or by making 3 successive batches if you only have one mold.
To make it, first mix the dry ingredients on one side, then add the eggs and finally the milk. It is important that the ingredients are at room temperature. This allows you to obtain an optimal texture!
For the vanilla frosting, I opted for a mixture cream cheese (Philadelphia) and very soft butter. If you don't like cream cheese, you can replace it with mascarpone.
To make the icing properly, all the ingredients must be at room temperature. Beat the butter until it is creamy and add the cream cheese softened with a fork. Beat until the two amalgamate and then add the icing sugar.
You can adapt the dose of sugar to your personal taste in the cake and frosting. Just know that the icing sugar allows the icing to stiffen (the butter too). If you reduce the sugar too much, the decoration will hold more difficult.
How to decorate the layer cake?
Thanks to the good consistency of the icing, we can obtain a decoration that is held. To make a roses decor as in my photos, you need to bring a splined bush that you place in your sleeve pocket.
To make the roses, it's very simple: it's as if you were drawing a snail starting from the center outwards. The roses are thus formed before your eyes! All you have to do is cover the cake by repeating this gesture, and your decoration is ready.
How to store this big cake?
This layer cake can be kept, once decorated, in the fridge for about 2 to 3 days.
If you want to make this in advance, you can make the chocolate cake part in advance and freeze the layers for about 3 months. I don't recommend making the frosting too far in advance.
Otherwise, I advise you to make the chocolate cake the day before, and the vanilla icing on the day. This will reduce the amount of work.
Other recipes to try
If you like this kind of big cakes or layer cakes, I also recommend you take a look at these recipes: Carrot layer cake with spices, Raspberry coconut layer cake, Layer cake vertical strawberry-almond, Layer cake lemon poppy, Gingerbread layer cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cake!
- 160 g of flour
- 180 g powdered sugar (to be dosed according to your taste)
- 60 g unsweetened cocoa powder
- 1,5 cc of baking powder
- 1 pinch of salt
- 2 eggs
- 170 ml milk room temperature
- 300 g soft butter
- 600 g natural fresh cheese (Philadelphia)
- 140 g icing sugar (to be dosed according to your taste)
- 1,5 tsp vanilla extract
- Preheat the oven to 170 ° traditional heat. Grease and flour 3 molds 15 cm in diameter (or 1 mold if you make 3 batches). Cut circles of baking paper to put in the bottom of the molds.
- In a container, mix the dry ingredients: flour, sugar, cocoa, yeast, salt. Separately, loosen the eggs slightly with a fork then add to the dry ingredients. Finally, add the milk.
- Divide the dough into the 3 molds and bake for about 30 minutes. Then let cool, then unmold on a rack. Wrap your cakes in a film if making the icing the next day.
- Whisk the butter at medium speed until a creamy texture is obtained. Add the fresh cheese previously relaxed and continue to whisk. Incorporate the icing sugar, low speed, and little by little (this helps to control the final texture). The consistency should be rather firm. Finish with the vanilla. Refrigerate while waiting for assembly.
- Place a 15cm cardboard support on your serving dish and secure it with a little icing (optional). Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve. Take the 1st cake, fix it on the cardboard support using a knob of icing. Cover it with a layer of icing then place the 2nd cake. Ditto, layer of icing then 3rd cake. Place a layer of icing on top and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the 3 cakes through. This layer is called "crumb-coat", it is essential because it avoids having cake crumbs in its final icing!
- Refrigerate for 30 minutes. Then, we attack the icing of roses!
- Put what remains of your icing in a piping bag fitted with a fluted nozzle (see material below). Hold the pocket perpendicular to the cake and start by making the center of the rose then start as a snail around this center: that's it your first rose is made! The rest is simple, you have to make enough roses to cover the sides and the top of the cake.
- Store in the refrigerator, then return to room temperature a little before tasting to make it more flavorful.
C'est magnifique!
What a cake! Girly at will!
A beautiful cake! Beautiful from the outside and the inside!
I should also try it one day, because layer cakes are really too beautiful ^^
it is simply superb, a magnificent achievement !!! WELL DONE !!!
Grooos kisses
He is just superb!
It's really magnificent! I'm so jealous of such mastery, you have no idea...
Could you possibly make a short video one day when you have nothing better to do to show how you make your roses? Because, well, not that I have any mental retardation, but I have a hard time imagining how to copy you despite your description.
In any case, strongly the next recipe :)
Thanks Julia! For the video, you can go see this one, made by the priestess of the "Rose cake", aka I am Baker: http://www.youtube.com/watch?v=DBbgmoe8EAA&feature=plcp
@ soon!
Your cake is a work of art! It's really beautiful, I'm blown away! It must be so good on top of that!
Thanks LeeYaa! Yes very good! You just have to try it too, you'll enjoy it :-)
It's magnificent, we can only say BRAVO and bow, I would so much like someone to do it for me for my birthday!
Thanks Virginie, don't hesitate to try it yourself! Birthday or not, there's no time to treat yourself :-)
Online at CuisiCook.com!
I think I'm going to try to do it! I'm going to buy the Wilton 1m piping bag! I carefully reread your article, I hope I can do it! Do you have any more advice for successfully forming the roses?
Hello Virginie and thank you for your visit, you will see once we have the knack, we want to put roses everywhere :-). I give you the link to an explanatory video made by the creator of the technique: http://www.youtube.com/watch?v=DBbgmoe8EAA&feature=plcp
Superb! thank you for this tutorial which gives me ideas for an upcoming birthday! ;)
Thank you! Indeed, as a birthday cake, it must have its effect ;-)
This is super pretty, I love it!! I'm going to try this technique when I make my next layer cake :) Have a nice day!
Magnificent! This cake is super beautiful and makes you salivate...
Congratulations!
ps great plate, it's very pretty!
Thanks Line! It's not a plate, but a cake dish found at Casa at a very low price :-)
Wow! your version is magnificent, the white exterior really contrasts with the chocolate heart..... it makes me hungry!
A magnificent gourmet cake. However, I don't have the nozzle to make these magnificent flowers. Bravo, very beautiful site all in softness that I discover. Have a nice day
simply beautiful!! I love it!! ^^
good night. kisses
My god it's beautiful! the contrast between the light color of the icing and the dark color of the cake, I'm a fan! Kisses
Whaouuu oO I am impressed !! I have never tackled such a delight for fear of missing it! He is magnificent !
I AM FAN !!!
I love layercakes, and yours is superb. I have never tried decorating with roses before, it is superb =)
Hello lilie say I want to make this cake for November but the birthday will be with my aunt who lives 20 minutes from me ect that you think that I can take it and put it in the trunk its not afraid for the roses without cooler? how long do you have to leave it in the refrigerator for the roses to hold well on the cake? Thank you and see you soon
No, don't worry, the roses will hold up because the icing is well suited for this type of decoration. I recommend keeping it cool for at least two hours. See you soon.
Hello, I want to make this cake which is magnificent. Can you tell me how much time in advance you have to take your cake out before serving it? Because otherwise the biscuit will be all hard and dry right?
Hello, indeed if it is consumed as soon as it comes out of the refrigerator, the cake will be hard and dry. I recommend taking it out half an hour before or even more. @ soon
[...] but I thought DesPetitsGâteaux would be more meaningful! Anyway, I saw his article about a triple layer cake with rose-shaped frosting! A layer cake is [...]
Beautiful, to be tested...
Good evening. I made your cake last Saturday for my darling's birthday and it was a great success (the cake, not my darling!!!)
it is easy, delicious and beautiful (although my roses are much less beautiful than yours).
I (just had to make 2 cakes by doubling the proportions because there were a lot of people and I used a large mold).
In any case, to be redone.
I love your site, your recipes are wonderful.
Wow... simply magnificent, you have a lot of talent for baking!
Super cake I find it magnificent !!!!!
It makes me wanna do it but I
Am not so good: ((but I will do
All the same we must continue to make beautiful
Cakes just for our eyes THANKS !!!!
MAGNIFICENT !!!!!
Hello MAGNIFICENT super cake it gives
Want to eat a good portion (^ _ ^)
Thank you for this recipe very much the next one
Beautiful cake
I discovered your site thanks to your cousin and I thank her because thanks to you and the different sites that you offer us I discovered in myself talents and a passion for baking. Bravo to you and thank you again.
Thanks for the recipe! The recipe is for how many people (small portions)
Thanks for the recipe! The recipe is for how many people (small portions)? THANK YOU
Hello Eeza, I would tell you a lot of shares! About 15 I think, maybe more. @ soon.
Thank you very much! I think I'll use your recipe for the wedding cake I'm going to make for my sister's 40th birthday... Plus the icing looks nice and I'm just looking for recipes for creams that hold well without using buttercream... this one looks perfect!
Hello, I would like to make this cake with a 20 cm mold and then another 22 cm cake. Would it be possible to have the measurements of the recipe for these two molds please? It would save me!! Thank you and your blog is great!!
I tested the recipe! The cake is really very good!!!
Thanks for your message Eeza, I'm glad you liked it!
Beautiful cake! Congratulations on your blog, it is beautiful and all these dessert ideas delight me! I will try to make one of these fabulous recipes asap :) Good luck!
Hi,
Your cake just like your site is just sublime!
I'm going to try to test it for my birthday which is in the next few days, I hope it will look like yours! It's not a given.
I have also just started the blog adventure, I invite you to come and visit it if you have a little time. http://www.patisseriedune.canalblog.com
Hope to read you soon!
Good evening I made the cake but I did not have the height but the taste was there my three batches of cake do not swell at all must be made a dough for each mold or my amount of yeast was not correct I put 1,5 teaspoon .
Hello, I am in the same situation as Boussad...not at all risen...yet I did everything the same...I end up with 3 crepes...about a cm high...I am disappointed and I wonder if I should therefore double the proportions by 3...(3 identical molds that fit in my oven at the same time..)Thanks for your response
Hello, indeed, it's strange because I've remade the recipe several times since then and I've always gotten the same result. If you increase the proportions you'll have taller cakes indeed, but afterwards the slices will be huge in height (because you have to take into account the different layers of cream). It's up to you! See you soon.
I didn't have any problem with the biscuit, they should rise a little but not that much, once stacked and assembled with the cream the volume is there!! Mine was soft and delicious....
on the other hand.... I have a part of the cream that slipped off the cake. I redid the roses and put it back in the fridge. but when it was time to take it out....yyyyyy! The part that I redid slipped back. And I had to present my cake with one side "bare"...maybe I didn't put enough cream to cover this side from the start....
Hello, I doubled the proportions and the result was perfect for the biscuits, a good height, but the roses slipped...I only had one side filled...which looked really ugly, so I smoothed everything out, now it's chilled and I'm leaning towards a royal icing to give it a nice look...
Hello,
I just finished the cake but the result is clearly not as good as yours. The cream is slightly liquid and so the roses are dripping... I used a kind of German St Morêt instead of the Philadelphia cream, apart from that I did not change the quantities.
Do you have any advice? Thank you in advance.
Julie
PS: your site gives me a lot of ideas and desires, but also a lot of frustrations because my creations are not as pretty.
I just made it again. You just have to leave the cream in the fridge for more than 30 minutes. You have to warm it up a little before using it otherwise the roses "break".
Hi Julie, I'm glad you were able to find a tip for the cream, I hope your roses worked! See you soon
Simply SIMPLY MAGNIFICENT with the famous roses ;-) I'll have to practice :-)
Hello,
Thank you for the recipe, I just made the cake, it looks great. I wanted to know if it is possible to change the vanilla for lemon?
Or can I add more coloring to have the icing of another color?
Thanks a lot for your help
See you soon
Hello, it is indeed possible to vary the tastes of this cake, you can add lemon extract instead of vanilla extract. For the coloring you can try all the colors indeed! @ soon
Hello,
Beautiful cake I will test it for my girlfriend's birthday.
Can I replace the cream cheese with mascarpone? The cream cheese is a bit salty and I'm not a fan.
Thank you
Hello, I tried your cake it is to die for only I used a much larger mold so my cakes (3) were not high enough and the icing I prepared it the same day it was good but not firm enough for my taste so my roses a little flagada (nothing to do with yours) so I would like some clarification does the fact of beating the butter for a long time have something to do with the final consistency of the icing? And does reducing the quantity of icing sugar not obtain a better consistency and in the end should not the icing be prepared a day before using it. Sorry to be so long but I am really a fan of your blog and your recipes and I would like to improve the taste is there but not the presentation yet. Good luck.
Hello, indeed, for the icing, the more icing sugar you put, the more it becomes fluid, so reducing it could help you. Refrigeration too, yes. See you soon
Hello,
So I'm tempted to make this cake for my birthday but I wondered if the frosting was sickening? Like buttercream.
Hi Sarah, this frosting is made with Philadelphia, it's less fatty than buttercream and tastier, in my opinion. See you soon.
Hello, I'm not a big fan of Philadelphia, so I was wondering if it was possible to replace it with mascarpone? If so, would the quantities remain the same?
otherwise I am a Fan of your cake, it is very successful !!!
Hello, yes the Philadelphia can be replaced with mascarpone. You can try the same amount as the Phila, you can adapt for the next time! See you soon.
Ah great, thank you very much for these leads!
I really want to try the recipe for Easter! But for how many people?
Hello, I would say about 15 people. If we cut small parts, we can do more. @ soon
For a 30cm mold how much quantity
Hello, I really want to try this cake for a birthday that is coming up soon :) The only fear I have is that the chocolate cake is dry. I have the impression that it could be. Is there a trick? Replace the cocoa with a bar or something else? Thank you for this great site
Hello, no worries, the icing is there to keep the cake "moist", it makes a good balance. See you soon
Hello,
Thanks for the recipe.
On the other hand, I have a big big problem with cream cheese... as soon as I add the icing sugar, the mixture liquefies and it's impossible to make roses with a piping bag... they don't hold. Any ideas?
Thank you
Hello Lola, to add some consistency, I advise you to add a little mascarpone or reduce the amount of icing sugar. You should not use light cream cheese because it does not work for icing. See you soon
Wow! Amazing result. I have a little question, would a mascarpone ice cream + liquid cream work too? I don't really like buttercreams :)
Hello Sarah, the butter allows you to make well-defined roses, you can try with the mascarpone alone, but it might be less easy... See you soon
Hello,
I want to make this cake for my birthday. I would just like to add some whole raspberries between the cake layers, to bring a little fruit. What do you think?
Hello, it is quite possible, you have to choose fruits that do not give off too much juice, fresh raspberries are good. See you soon
Hello,
I wanted to adapt mine with hazelnut cream, is it possible to put it in the cream cheese frosting? :)
Hello Chloe, cream of hazelnuts yum! You can try, I think the result can be nice, @ soon
This cake is magnificent!! Well done indeed. Do roses require a lot of practice or do you get the hang of it more easily than you think?^^
Hello and thank you! No, roses are easy to make. FYI, I have an illustrated step-by-step in the recipe book I just published (rose-shaped frosting on cupcakes). See you soon
Hummm, I've tried this famous cake! It's delicious, thank you! I've also published the recipe on my blog with a link to your blog. bizzz.
Hello,
This cake, like the others, is magnificent! I was looking for ideas for my birthday and I found some.
Little question: could I make the pink decoration with a 14 fluted pastry bag?
Thank you
Julie
Hello Julie, I don't know this nozzle, but as long as it's grooved, it should work. The reference remains the 1M. See you soon
Hello the cake is magnificent! I just have one question, I don't see any butter in the recipe, is that normal?
Thank you in advance
Hello, yes it's normal, no need for butter here. See you soon
Hello
I followed your recipe scrupulously but I end up with 1cm discs whereas in your photos they look bigger.
However I used a 15 cm mold.
Is it a spoon and a half or a half spoon of yeast that should be added?
Thank you in advance for your response
Continuation of my 1st message
The recipe doesn't indicate it but during cooking a cap forms I suppose it has to be removed?
Cdlt
Hello, it is not normal that they are puffed up in the middle and thin on the sides. The temperature of your oven is probably unsuitable (each oven has different specifications). I do not have to cut the tops of the cakes personally. See you soon
Hello
Is the temperature too hot?
Probably yes. We have to do some testing. @ soon
Hello
Being stubborn, I just started the cakes again with 1,5 teaspoons of yeast they are perfect, more puffy and more airy.
The most difficult step remains, the icing, a first for me.
Adding yeast is not necessarily the solution, because you get cake disks that are more crumbly and less stable when cut.
Hello
Does the recipe say 0,5 or 1,5 tablespoons of yeast?
Cdlt
Hello
Small problem with the icing... Too liquid :-(
I asked: "Why?"
Thank you
Too runny = too much beaten or too much icing sugar or both. @ soon
Your cake is just beautiful !!! I'm going to go for my daughter's 1 year old, do you know how many people is your recipe?
Thanks in advance and by the way I love your blog
Hello and thank you, I would say about 10-12 slices.
Oh I almost forgot! Can we put it in the fridge without the risk that the cake will be less good and too hard and compact? It has already happened to me .....
No, you have to remember to take it out before tasting so that it can return to room temperature. See you soon
Hello Lilie,
Thanks again for this recipe. It was effective both visually and taste-wise. I just used the wrong nozzle but it was still nice.
My next one will definitely be the blue white red checkerboard cake. So on to the next comment...
Thanks again Lilie!
See you soon
Thank you Lorène for your return, @ soon!
It is absolutely beautiful!
Hello, I just discovered your blog, looking for a recipe to make my first layer cake. I chose the triple rose layer cake which is splendid! I made my icing yesterday evening and put it in the fridge. This morning I find it compact. Do you think I can add whipped cream to lighten it? Thank you very much and have a nice day
Hello, it is compact so that the roses look good in the pastry bag. @ soon
Hello, I really like your blog, the cakes look more delicious than each other.
I made this layer cake but my mold was 20 cm and I didn't understand why it didn't rise. I make it with sugar paste so I hope I can manage, in short your cake is magnificent.
Thank you Delphine :)
Hello!
The ingredients are for how many people? And for what dimension of the circle?
Hello Mary, for a layer cake of this size, about 10 parts. 15cm molds. See you soon
Hello, I made your cake for the first time.
Hi Lilie! I would like to know for a 20cm mold should I double the portions or how to do it? I hope to have an answer.. Thank you and congratulations for everything you do it's wonderful I want more!
Hello, when you say mold, is it a springform pan? I can use a springform mold
Hello, sorry for the delay in my response, I use a very simple mold for this recipe, no need for a hinge. See you soon
Me again :)
I did this a few weeks ago.
Really too much too too good !!!!!
And easy to do!
Yummmm !!
Thanks Alice :)
In the middle of discovering your site, and there I come across this pretty cake. On the other hand, I don't have a 15cm diameter mold but 20cm. Regarding the quantities, should I leave them like that or increase them, if so by how much?
Thank you for your sharing.
Hello Cherine, my quantities are mentioned for the size of the mold that I use, if you want to increase the size of your mold, you have to increase the quantities. I leave it to my readers to do their calculations :) See you soon
Hello,
I made this cake for my parents' wedding anniversary, and it was as beautiful as it was delicious, everyone enjoyed it with their eyes and their taste buds, thank you very much for this recipe.
[…] 4 months I am turning 23 and when thinking about birthdays, the first thing that comes to mind is CAKE. I thought that for this special day, I will have the right to eat a giant cake (when I say eat, i […]
Amazing recipe. The taste is perfectly balanced between the cake and the cream. I replaced the Philadelphia with mascarpone, it was delicious. I am now reconciled with icing! However, be careful with the icing, it warms up very quickly and the assembly is a little complicated. It must be really very cold for it to hold.
Hello thank you for this recipe it is really fabulous, please can I have the recipe for a colored sponge cake thank you where you just have to remove the chocolate from this same recipe and divide the dough then add the coloring thank you
Hello, I just made your cake. Well, it's magnificent!! Simple and easy recipe, but my problem is that I've never tasted Philadelphia. It's special, I didn't like it, I eat it without the icing. I can replace it with mascarpone if so.
I put the same quantity? thank you so much
Hello, yes you can replace with mascarpone, same quantity :)
Hello !
Can we replace butter with margarine?
The thank you box
Hello, we must avoid replacements of this type. Generally in baking, never light things (neither for butter, nor cream).
Hello, I would like to make a 3-tier cake and garnish it with chocolate ganache, but to cover it I don't know if chocolate icing or ganache is better, knowing that I would like to make roses on top, thank you.
Hello, to make roses in general, I recommend a firm icing. It's up to you to test what suits you best in terms of texture and taste.
Hello Beautiful!!!! I plan to make the cake tomorrow can we make it plain by following the recipe without the chocolate? thank you for your reply
Bonsoir.
I'm going to make this recipe for a birthday. However, the person doesn't like preparations based on Philadelphia or mascarpone. Do you have any ideas for another preparation so that I can still make the roses.
Thanking you =)
Hello, I can recommend a ganache or a Swiss meringue buttercream.
Hello Lilie,
I love your site which inspires me a lot!
I'm going to test your recipe and wanted to know if by preparing the cream and making the roses the day before (for the next evening), they will hold and if the visual will be as beautiful?
Thank you :))
Yes I think about keeping cool;)
[…] which I found more suitable to go with the chocolate and vanilla, and I chose a Philadelphia buttercream to have something lighter than the usual buttercream. I was afraid that […]
Hello Marine, it depends on everyone's tastes;) It's up to you to decrease as you want, be careful there is bitter cocoa so don't go down too much. Classic powdered sugar for this cake.
Hello and thank you for your recipes!
I would like to make this cake but replace the chocolate base with a caramel one. Do you think that in terms of taste/texture this Philadelphia cream would go with your caramel cake base used in the recipe for the caramel pear layer cake?
Thank you very much!
[…] And then, I had to take the plunge. I looked at dozens of recipes and did it my way (as usual!). Except for the chocolate cake part where I used Aurélie's recipe from Lili Bakery. […]
Hello Lilie,
Wonderful cake!
Can I use the chocolate devil layer cake as a base? I've already tried this cake and my guests loved it! So I'll cover the cake with this vanilla ganache. Do you think it will hold?
Thank you for your feedback, and Thank you for your superb recipes which I never tire of testing !!
Hello,
Thank you for your frosting recipe. It is terrific. I used it for a blueberry layer cake.
Hello,
Thanks again for this wonderful recipe, I wanted to ask if it was possible to use mascarpone instead of the soggy Philadelphia ?!
thanks again
I didn't think I would be able to do this given my low level in pastry making but it was a success! I was congratulated for the result, thank you Lilie for this recipe!
Hello ! I am new to baking and I really admire your work. That's wonderful. My birthday is Wednesday and I plan to bake this cake. But is it possible to replace the Philadelphia buttercream with the mascarpone whipped cream you made for the layer brownie? So by doubling the proportions, I imagine?
Thank you in advance !
Hello Sarah it is quite possible to change the icing, what recipe are you talking about for the icing?
Hello, I would like to do this for Wednesday and I wanted to know for how many people is planned for your recipe?
Hello, it is written in the recipe card, about 10 portions, it depends of course on the size of the portions. The cake is quite high. See you soon :)
Hello, yesterday I made your devil cake and I wanted to know if this one is softer than this one?
Hello Claudia, the two recipes are very soft I couldn't tell the difference :)
Hello,
I want to make this cake for my baby's birthday.
In your recipe, you give the ingredients for the cake, is the dough to be divided into three or should it be made three times?
cordially
Aurelie.t
Hello Aurélie, the dough given is the one that fills the 3 molds: they will be flat, it is made on purpose for the layer cake. See you soon :)
Hello,
Can we replace the Philadelphia cream with Mascarpone please?
Merci à vous
Hello Kimberley, yes absolutely, you can replace the Philadelphia with the mascarpone. See you soon :)
I would love to make this cake for a family birthday celebration. Our son is lactose intolerant and I was wondering if I could substitute the 170 ml milk in the cake with almond or oat milk? If so, is one better than the other? ie almond milk pours oat milk?
Hi Sue, you can totally substitute regular milk by plant milk inside the cake: oat or almond it doesn't matter.
Hello to you
This weekend I am embarking on the creation of this marvel and I said to myself:
My family doesn't like buttercream too much. Can I alternate with white chocolate, liquid cream and mascarpone? And in these cases should I make it the day before? And does adding coloring damage the cream in terms of consistency? Thank you for your feedback, have a nice day
Hello Nanou, I recommend a simple whipped mascarpone frosting in this case. White chocolate is more difficult to handle with the other two ingredients. If your dye is of good quality, it won't change anything. Here is the recipe for my mascarpone whipped cream frosting: https://liliebakery.fr/layer-cake-fraise/
Hello,
Here I am again to try a new recipe
I would like to make this cake for my son's 1st birthday but instead of roses I would like to know if smoothing the icing is possible with this icing recipe?
Merci d'avance pour your return.
And thank you again for all your achievements, it’s always a success
Hello Maëva, thank you for your message! Yes absolutely, instead of roses you can make any type of smooth decoration with a spatula or piping bag. See you soon :)