How to Frost a Rose-Shaped Silicon Cake

Instructions

1Whisk the first 1/4 cup of milk into the confectioner’s sugar, taking care to eliminate any lumps. Continue to add milk to your mixing bowl in a thin stream until you achieve a pourable consistency similar to heavy whipping cream.

2Flavor the glaze with clear baker’s vanilla, lemon extract or other flavor if you wish. Leave the glaze as is for a white rose, or tint it pink or yellow as desired with food coloring.

3Place the cake on a wire cooling rack, over a large sheet of parchment or wax paper. Pouring from the bowl or with a ladle, carefully drizzle the glaze over the entire cake. If necessary, slide a hand under the cake and tilt it so the glaze spreads to cover the entire surface. Do not use more than you need to, or it will fill in the crevices and conceal much of the detail.

4Spoon any excess of glaze out carefully of the cake’s crevices, using a small jelly or espresso spoon. If any crumbs have gotten caught up in the glaze, carefully pick them off with the tip of a paring knife while the glaze is still liquid.

5Let the glaze dry for at least two hours before serving the cake. If you wish, lightly brush the edges of the petals with colored luster dust to create a two-tone effect.

Warnings

Always rest your silicon bakeware on a sheet pan before baking, otherwise there is a risk of spilling batter into the oven.