Blush Roses Cake + White Chocolate Buttercream Recipe (2024)

Aug 18, 2013 · Modified: Jul 4, 2023 by Rose Atwater · This post may contain affiliate links · 27 Comments

Jump to Recipe·Print Recipe

Share this post:

Share on PinterestShare on FacebookShare on X (Twitter)Share on Email

Happy Sunday! Later tonight I'll have up my #1000gifts post, but for now I wanted to share this Blush Roses Cake. This was for a bridal shower over the weekend!

This cake make me happy - happy with the way it turned out, happy that I was able to pipe roses with white chocolate buttercream (I had never done that before) and really happy that the pictures came out soft and pretty. Happy, happy, happy!

Please forgive the Duck Dynasty reference... we just love that show!

To do this cake, I used my always handyWilton 1M tipand did thebuttercreamroses. You can scroll throughall of my buttercream roses cakes hereand you can see Amanda from I am Baker’s wonderful tutorial onhow to pipe Buttercream Roses here.

Anyway - this recipe is adapted from the Wilton website. I substitute white almond bark (I buy the Plymouth Pantry brand at the Walmarts) for the white chocolate, and this time I added in some Pink Wilton Candy Melts to get the blush color.

Is almond bark the same thing as white chocolate? No. But it tastes great to me (I'm not the food police) and I've never had any complaints, so that's what works for me.

If you're interested in learning a few things about "real" white chocolate and how most of us probably aren't using it even when we think we are - check out this post.

Either way, the recipe is delicious and reliable and share-worthy! And if you're wondering, this was 2 tiers, 8" and 10" rounds of vanilla cake.

So - here it is... how I make white chocolate buttercream:

White Chocolate Buttercream Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

Author: Rose
Total Time: 45 minutes

Print Recipe

Description

Delicious white chocolate buttercream cake, perfect for parties or weddings.

Ingredients

Scale

18 ounces chopped almond bark (that's 9 squares if you're using the Plymouth Pantry brand)
½ cup milk, divided
1 cup solid vegetable shortening (~7.5 oz)
1 cup salted butter
2 teaspoons clear vanilla extract
2 lbs. powdered sugar

Cook ModePrevent your screen from going dark

Instructions

In a microwave save glass bowl, mix together the chopped almond bark and ¼ cup of the milk. Microwave for 1 minute and stir. Then microwave at 20 second intervals, stirring after each until it's completely melted.
Be careful not to overheat - it burns easily!! (ask me how I know!)
In a mixing bowl, cream together the butter, shortening and vanilla.
Gradually add the powdered sugar as you beat the frosting. Scrape down the sides of the bowl often. It will be dry and thick.
Add the remaining ¼ cup of milk and beat until light and fluffy.
Slowly pour in the chocolate until well incorporated. Cover until ready to use.

Prep Time: 20
Cook Time: 25
Category: desserts

Recipe Card powered by

More Desserts & Sweet Recipes

Baked S'mores with Peeps Marshmallows
Super Easy Drip Cake Recipe (Canned Frosting Hack!)
Grandma's Southern Banana Pudding Recipe [Video!]
Easy Southern Pecan Pralines (No Candy Thermometer Required)

About Rose Atwater

Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...

Reader Interactions

Comments

Terry Carter
August 18, 2013 at 11:09 pm
You may think I'm joking, but I believe I could eat this cake with only a spoon if a knife wasn't available for my use. That icing sounds yummy.
Reply
- Rose
  August 18, 2013 at 11:56 pm
  You're going to pass out when you see the frosting recipe that I'm creating for you! 😀 Love you Terry!!
  Reply
  - Terry Carter
    August 19, 2013 at 3:59 pm
    Oh, I thought this was the Terry Icing. This sounds so good, I don't see how anything could be better. Love you too.
    Reply
Holly Camping
November 05, 2014 at 6:10 pm
This looks splendid! 🙂 I was wondering if I could use the same amount of white chocolate in place of the almond bark?
Would it still turn out the same?
Thanks!
Reply
- Rose
  November 06, 2014 at 12:28 am
  I haven't tried it but my guess would be yes!
  Reply
Mary Short
April 07, 2015 at 4:11 pm
What size of pans do you use on the Blush Roses cake? It is a lovely cake.
Reply
- Rose
  April 07, 2015 at 4:30 pm
  It was 8" and 10" rounds. Thank you!!
  Reply
Mary Short
April 07, 2015 at 10:20 pm
What tips did you use to do the roses?
Reply
- ceecee
  September 10, 2016 at 11:05 pm
  Wilson 1M was mentioned in the article.
  Reply
Natalie
September 01, 2015 at 10:03 pm
I was wondering if you have tried this recipe with brown chocolate? I'm looking for a chocolate buttercream that doesn't use cocoa powder.
Thanks
Reply
Dawayna Aulick
June 01, 2016 at 10:01 am
I made this for a cake this weekend and it's runny. It tastes great though 🙂 How do you make it in order to do the rosettes like the picture? Also, since it's made with milk, is it ok for the icing not to be refrigerated? Thanks for any help!!!
Reply
- Rose Atwater
  June 03, 2016 at 11:33 pm
  My icing was not runny at all - I'm not sure why yours would've been. I made this recipe exactly as written and piped the roses. Yes, it's okay at room temp.
  Reply
Caroline
August 25, 2016 at 12:58 am
Hi Rose,
This looks beautiful and I've been waiting (since you originally posted it!) for an opportunity to try out this frosting.
Does this frosting crust? Thanks!
Caroline
Reply
- Rose
  August 26, 2016 at 11:21 pm
  It does crust - thank you!!
  Reply
Caroline
August 26, 2016 at 9:50 am
Hi Rose, looks like my comment disappeared somehow, so I'm sorry for posting twice!
This cake looks lovely - my question related to the frosting recipe, which I am excited to try. Does this frosting crust? Thanks!
Reply
- Rose
  August 26, 2016 at 10:34 pm
  Hi Caroline - yes, it does crust!
  Reply
Samantha Taylor
October 12, 2016 at 12:59 pm
Hi Rose! I would like to try this recipe. You said you added some candy melts for the light blush color. How much did you add, and did you take away from the amount of bark?
Beautiful cake!
Thanks, Samantha
Reply
- Rose
  October 13, 2016 at 1:21 am
  I really don't remember. It's been a couple of years since I made the cake. I'm sorry!
  Reply
Amber
February 28, 2017 at 1:42 pm
Rose, how many batches of this frosting did you use for the cake above? Thanks!
Reply
Amber
February 28, 2017 at 2:08 pm
Rose, how many batches of this did you need for the cake above? Thanks!
Reply
- Rose
  February 28, 2017 at 11:07 pm
  I wish I could tell you but I never (ever) measure my frosting (or batter, for that matter). I do so many cakes - I just make huge batches and keep making til I'm done. And if I have leftover, I refrigerate it until the next week.
  Reply
Andra
March 30, 2017 at 3:22 am
Can I replace the shortening with butter?
Reply
- Rose
  April 01, 2017 at 7:30 pm
  It will be softer than with shortening and have a lower melting temperature, but it should work.
  Reply
Christine
April 02, 2017 at 6:50 pm
That looks soooo yummy!
Reply
Lisa
April 04, 2017 at 7:25 pm
Really beautiful cake. I love the white chocolate buttercream roses -so soft and pretty. I just made a fondant quilt cake for my mother's birthday party and it totally confirmed my contention that buttercream is so much tastier and easier to work with.
Reply
Jean Cabel
October 27, 2021 at 7:32 am
Hi Rose. Can I tint this frosting with gels?
Reply
- Rose
  October 30, 2021 at 1:58 pm
  Yes!
  Reply