Tomorrow my parents will be celebrating their 35th wedding anniversary. That’s a great reason to celebrate right?

At the last minute I decided to bake a cake for them. A basic red velvet cake recipe but with a homemade Cherry Vanilla Bean Buttercream frosting.  I was going to do a basic buttercream recipe because this particular frosting holds up really well with the rose cake I wanted to make.

First up….I prepared the cake batter.

Then I divide the batter into my cake pans.

I bake my cakes at 350F for about 35 minutes. I don’t take them out right away I let them sit in the oven for a few minutes. When done I take the cakes out the oven to cool.

After your cakes have cooled. Start to stack/assemble the layers.

Now I start to put a crumb coat on the cake.

I put the cake in the fridge while I work on my Vanilla Cherry Buttercream frosting.

• Butter – 2 sticks – 1/2 cup (softened)
• Confectioner’s Sugar (powdered sugar) – 2-3 cups sifted
• 1 cup vegetable shortening
• Paste from 1 Vanilla Bean
• 2-3 tablespoons of cherry juice

Most beat the butter until creamy however I beat the butter, shortening and confectioner’s sugar at the same time (on low speed). I then added the Vanilla Bean Paste.

Next up is the cherry juice. I added about 3 tablespoons. No need for food coloring as the juice from the cherries will turn the frosting a light pink.

Making the roses is super easy.  I used the 1M Wilton tip.  For a guide for making the roses to cover your whole cake this is a great step by step tutorial HERE 

I added the isomalt edible jewels and roses from my previous post to decor the cake but not too much because I should stress again isomalt is not to be digested in large amounts.

HAPPY 35th ANNIVERSARY MOM AND DAD!! HERE’S TO 35 MORE!