Chef's Quick Tips: Wave Rosette Cake

Owner and chef Sabrina DiMare Taylor and chef Mary Gutierrez at DiMare Pastry Shop show Tina Redwine how to make summer inspired dessert dishes.

News 12 Staff

Jul 3, 2019, 2:35 PM

Updated 1,792 days ago

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Owner and chef Sabrina DiMare Taylor and chef Mary Gutierrez at DiMare Pastry Shop show Tina Redwine how to make summer inspired dessert dishes.
Wave Rosette Cake
You can bake a cake from a cake mix from your local bakery, or make it from scratch.
Method:
You can purchase already made icing, or make it from scratch.
Make your desired color for your icing, I would suggest doing a blue or turquoise to make it look like a wave.
Starting from the bottom of your cake, with an open star tip, and your icing in a piping bag In clockwise motion, start in the center and squeeze (hold on tight to the back of the bag so icing doesn’t gush out). Making a figure number eight, stop before completing the eight and make a long tail curving up.
Continuing where your “tail” stopped, repeat make the number eight until you go all around your cake.
On the top of your cake, with brown sugar you can garnish it and add pearls and sugar sea shells that can be purchased online or made with a mold. 
Contact:
Sabrina DiMare Taylor, Owner and Chef
Chef Mary Gutierrez 
(203) 637-4781
1245 East Putnam Ave
Riverside, CT 06878
(203) 967-CAKE
12 Largo Drive South
Stamford, CT 06907
 
 
 


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