Valentine’s cake with roses

by Louise on Feb 14, 2010 • 4:39 pm 79 Comments

With long anticipation, here is my very special Valentine’s cake with roses. Special, because today is Valentine’s Day but also because my lovely husband and I have been together for 10 years. So I can not find a better way than to celebrate it with a gorgeous, delicious and romantic cake filled with love. I got inspired by the colors I used for the paper cone and with the small gumpaste roses that I showed you earlier it makes a perfect match.

Inside the cake is a nice chocolate cake and strawberry mousse. As I had forgot to buy more eggwhites for the Italian Meringue Buttercream that I just love to use for the crumb coat, I had to use a regular buttercream. Not the best choice, since it is so difficult for me to do a nice crumb coat with the regular buttercream. The IMBC is soo much better, but after a little struggle it did end up with a nice buttercream coat to seal the strawberry mousse well indside the cake.

As promised a photo of how the cake looked on the inside.

I wish you all a very Happy Valentine’s Day.

Happy Caking!

Louise

79 comments

Hanae says:

Mar 12, 2011

I love cupcakes !!Ñammm!!

TurtleCraftyGirl says:

Feb 17, 2011

I got so inspired by the color scheme and the design of this cake, that I had to try it this Valentines. It didnt turn out as pretty as this one, cause I didn’t use fondant. But still liked it. You can take a peek at it at http://turtlecraftygirl.blogsp…Thanks for sharing your creations.Tania

Anonymous says:

Feb 17, 2011

Looks pretty!

Pbashea says:

Feb 10, 2011

So lovely, I would have a hard time cutting into a cake that looks this pretty, I would spend a long time just looking at it…but then my tastebuds would go bananas and I would simple have to have a slice…it looks great inside too.

leila says:

Nov 13, 2010

fabuous cake, sameone use your picture here http://www.facebook.com/group.php?gid=121511697872339&v=photos&ref=ts#!/photo.php?fbid=138669766149326&set=a.138668379482798.28649.138666796149623

eyva says:

Aug 1, 2010

is it a chocolate butter cake? it looks so delicious.. would you mind to share the recipe? thanks

hayley says:

Jul 6, 2010

congratulations! where do you get those beautiful cake stands i always see in your pictures?!

Gabriela says:

May 11, 2010

No se bien como he llegado a tu pagina, pero que suerte he tenido!!!! Me ha encantado!!!!!!!!!!! Todo se ve tan amoroso y delicioso!!!!!! Felicitaciones y muchos cariños desde Argentina!!!

Louise says:

Apr 17, 2010

Kris: I will soon make a post about it.

Elny: I always store my cakes in the refrigerator when using mousse fillings. If not just “outside” away from sun and warm places

Elny says:

Apr 14, 2010

Louise..

it’s a gorgeous cake..

Can you give some infos pls?

where do u need to keep the cake which filled with mousse filling and has been decorated by fondant or buttercream? like yours one…

thanks and blessing..

Kris says:

Apr 12, 2010

Hi Louise

Can you share to us your mousse recipe, I am really curious how it taste like with cake…

Louise says:

Mar 15, 2010

Wendy: When ever I make a cake like this one, I assemble it 1 day before it will be eaten. It stays in the fridge just until 1 hour before serving. There is a risk that the cake will start sweating. But Im kinda used to make cakes this way, so a little sweating dont scare me.

Depending on how large your cake is. You can minimize the sweating by storing the cake in a card board box and then in the fridge.

Kassandra: I have used a gel paste color from Squires Kitchen called: Wisteria. I just love this color.

Nadia: Pound cakes are too heavy for mousse in my opinion. Alot makes a dam out of stiff BC, I dont use a dam. You can see in this post how I assemble my cakes with mousse: http://www.cakejournal.com/archives/cake-tins

If you are using ganache a good tip is to start with a more liquid ganache and just make a thin (not covering) layer. Then place it in the refrigerator to set and the next layer of ganache is more “thick”.

Nadia says:

Mar 13, 2010

Hi Louise,
I love this cake, its perfect. I love the neat slices cut out of it. Can you give some tips on how to fill soft fillings like mousse in a cake? Last time i made a pound cake with mousse filling,and the filling was squishing out duw to weight of the cake? Whats the cause, heavy cake? should i put a dam?in that case its too many flavors, mousse, ganache and bc dam?
I then covered it with ganache but it kept squishing out and getting mixed with ganache?any tips?

Kassandra says:

Mar 10, 2010

This in an incredible cake! I love your work. How did you get that blue color!

Wendy says:

Mar 7, 2010

I have a question about Fondant cakes. I will love to make a cake like this one, how long will a cake with the Italian butter cream and mousse stay out of the fridge? can i make the cake a day before the party and keep it out of the fridge all night? if i make my own fondant will it sweet a lot inside the fridge? and what will happen if the cake sweets in the fridge and how can i fix it?
thanks!! i love your cake is the best i have seen, i have been searching the web a lot!! please help me!!!

Louise says:

Feb 27, 2010

Sandy: Ohh im not the bc rose expert I think that you can find lots of great video’s on that subject on youtube.

Pamela: You cant use cream under the fondant. It needs to have a bc coat first before the fondant. Its right that this fondant that I use sweat very little from being in the fridge. I dont have the recipe for it sorry!

Kristen: Its BC

Kris says:

Feb 25, 2010

Louise,

this is so lovely and perfectly romantic to celebrate 10years with your hubby.

I am a big fan of your work and it also inspired me to make my cakes. I will be looking forward for more of your wonderful creations and tutorials.

More power

Kristen says:

Feb 20, 2010

I was wondering on the picture of the piece of cake, is the layer under the fondant icing or marzipan?

Becky says:

Feb 19, 2010

Your cake is simply stunning!!

Please can you tell me where you got your beautiful cake stand from?

Alisa ♥ Amor Vincit Omnia - Live, Love & Laugh says:

Feb 19, 2010

Soo beautiful:) Just found your blog and love it!

Pamela says:

Feb 19, 2010

Happy anniversary and a beatiful cake it is !!!
I always wish I could use whipped fresh cream under fondant. Your fondant and roses didnt sweat in the fridge ?
You mentioned about a new fondant (danish), wonder if you know the recipe ?
Thank you very much for sharing and teaching.

cathj says:

Feb 19, 2010

This is so pretty… and the inside was superb!!

Sandy says:

Feb 19, 2010

This cake is simple and stunning! It’s making me hungry! Do you think you’ll add Butter cream roses to your tutorials? I can decorate but I just can’t get my roses right!

Louise says:

Feb 19, 2010

Thank you all for the wishes for me and hubs

For those of you who have asked about the ribbon/bow, I can tell that I am working on a post on how to do it, so stay tuned. btw its real ribbon, not fondant.

Rossana: A tutorial on how to cover cakes with the IMBC is on my agenda.

Kelly C: This mousse is a quick mix. But I do plan to jump in and make it from scratch very soon. The roses was made on cocktailsticks but I removed those when placing htem on the cake.

Andrea Kopp: The color is squires kitchen: wisteria. This mousse need to be refrigerated until serving, since its made with fresh whipped cream. I will make a post about the mousse soon.

Jenn: This crumb coat is acctually on the “thick” end of the scale. I normally go with less bc. But due to the ribbon it is so important that the side of the cake is very straight. If not the ribbon will not look good on the cake.

Anja: I will see if I can post it.

Chicca: I mostly use buttercream under fondant also in the summer. But that is because I use fillings that needs to be refrigerated. If not using BC I would use a chocolate ganache, but that can also melt in the heat.

Dayanara: I will post the mousse eventually.

Ana: I do keep my cakes in the refrigerator. This is a new fondant (danish) that I use and it dont sweat as much as the old brand I always used to use.

Avanika (Yumsilicious Bakes) says:

Feb 18, 2010

Happy Anniversary Louise!! The cake looks spectacular. Such clean lines!! Wow.. can we get the recipe??

Ana says:

Feb 18, 2010

Louise,
Happy aniversary!!! and congratulation for another beautifullllllll cake!!!! as always your cakes look perfect! one quick question: do you keep the cake in the refrigerator? doesn’t the fondant swet? how do you get that great fondant colours?
thank you again for inspiriring all of us!
Ana

terri says:

Feb 18, 2010

ooohhhh soooo beautiful!!! i love anything pink! i am dying for a taste of your yummy cake!!! thanks for the post!

Dayanara says:

Feb 18, 2010

I love your work, its so inspiring! Congrats to you and your husband!!! What recipe do you use for the filling? It looks delicious!

Maggie says:

Feb 17, 2010

Louise,
You are such an inspiration. Your valentine cake is beautiful. Congratulations on your 10th!
Thanks for sharing, loved that you shared a piece after you had cut it, awesome.
Maggie

Chicca says:

Feb 17, 2010

Beautiful cake! Compliment, i love your site! You’re a teacher for me, I’m very grateful for your valuable advice thanks a lot! Even in summer you always use butter cream? and if you do not use it instead uses what? I use only the apricot jelly wrong? many thanks Louise
kiss

Anja says:

Feb 17, 2010

Hi Louise,

Beautuful cake ) I simply love your design and the colours.
I have a question – what chocolate cake recipe do you use, it looks so good! Is it possible to get a copy of the cake recipe? ) Anja

Jenn says:

Feb 17, 2010

Wow! Your cake is simple, but this makes it really stand out! It’s really cute! I also like the shot of the cake slice–I’ve always wondered how much of a crumb coat I should use, and this gives me a better idea. I love it!

Diana Viera says:

Feb 17, 2010

Wow ~ your Valentine’s cake with roses is even more beautiful when you sliced it!!!

Becky says:

Feb 17, 2010

OK, I posted before you put up the picture showing the cut cake. WOW…that’s the kind of cake I LOVE…the icing and filling are as thick as the layers of cake! MMMMM…

Andrea Kopp says:

Feb 16, 2010

I love the blue colour
Louise, can you give us the recipe of your strawberry mousse ?
I assume it is safe to leave the cake out of the fridge using this kind of filling, right ?
thanks
Andrea

Mari says:

Feb 16, 2010

Beautiful Roses! The inside looks yummy. Thanks for sharing the picture.

Lyzzie says:

Feb 16, 2010

Hi Louise , your cake is beatiful and CONGRATULATIONS for 10 years to great ideas for decorations to repostery

Ali Cakes says:

Feb 16, 2010

Anniversaries are always something to be very proud of in this day and age when marriage seems to be so disposable. Congratulations on your committment to such a beautiful thing and learning to become “one”!

Ana says:

Feb 16, 2010

Really cute cake and d fondant looks really nice, congrats on you’re anniversary !

Brandy says:

Feb 16, 2010

Wow gorgeous cake! I love the colors and the design of it. The roses look gorgeous on the cake! Awesome job.

Cakes are Fun says:

Feb 16, 2010

Happy Anniversary!

Valérie says:

Feb 16, 2010

Hope you had a great Valentine’s day with you hubby ! Congratulations for you 10 years anniversary and for the gorgeous cake )

kelly cullinane says:

Feb 15, 2010

Hi Louise,
Your cake is wonderful as always::)) So beautiful. I was wondering, did you make your roses on wires or could you use cocktail sticks?
In the uk we do not really use mouse fillings, i would love to try your strawberry one, do you have a receipe and do you cover the cake with that before the fondant icing too…
Sorry for so many questions but i just love your work;)

Becky says:

Feb 15, 2010

Perfection as always!!! It’s just beautiful. Congrats on 10 years together.

Anonymous says:

Feb 15, 2010

its fabulous:)

Rae says:

Feb 15, 2010

Dear Roses Are Pink,
The way to a man’s heart is through his stomach… I think it’s working for you.
Love,
He Takes THe Cake IN NE

Vanilla says:

Feb 15, 2010

Waw ! So beautiful ! I’d like to make flowers like that on my cupcakes

Zalina says:

Feb 15, 2010

Gorgeous! I love the colour combination

Joanne says:

Feb 15, 2010

I knew, as soon as the email arrived, that the cake was going to be beautiful.
It is with out a doubt, one of the prettiest cakes I’ve seen in a long time.
Perfect!

Nancy Smith says:

Feb 15, 2010

Beautiful! Happy Valentines Day!

Autumn Twig says:

Feb 15, 2010

What a lovely cake! and that’s buttercream, I was thinking it was fondant because its so smooth and lovely.

tamara nankivel says:

Feb 15, 2010

love the color combination, is the ribbon/bow textured?? is so that would be a great short tutorial….;-) hint hint

hesty says:

Feb 15, 2010

It’s gorgeous cake! Happy anniversary to U n Ur husband. Happy V!!

Evelyn says:

Feb 15, 2010

Another PERFECT cake Louise! And what a beautiful combination of colours! I LOVE it!
Happy Valentines Day to you!

Evelyn

Darlene says:

Feb 15, 2010

Wow, what a coincidence, hubby and I are also celebrating 10 years together on this V-day. Congratulations!

bobbie says:

Feb 15, 2010

so pretty..happy valentine’s!!!

Anonymous says:

Feb 15, 2010

Beautiful! I love the grossgrain ribbon and bow!

andrea saunders says:

Feb 15, 2010

Is that a real ribbon or is that fondant?? I love the flowers. You will have to do a tutorial on how to do those.

Sharlene Fernandez says:

Feb 15, 2010

Louise – your icing is so smooth – purr-fect! Love the colour as well. The normal red roses are quite boring.

Marielba says:

Feb 15, 2010

Hi Louise, your cake is beautiful, congratulations to you & your husband and happy valentines day

Alessandra says:

Feb 15, 2010

Wow!! Happy St Valentine’s Day!

Mari CCS says:

Feb 14, 2010

Beautifula and delicates as always! Simply, lovely!

Las Pacas says:

Feb 14, 2010

Preciosa tarta ideal para este día, perfectas esas rosas. Un saludo.

Yolanda says:

Feb 14, 2010

Ohhhh it’s really beautiful!! Congratulations for you and your husband!!! Ten years!!!
In my country, catalan’s people celebrate the day of love on 23th April. That day men give a red rose like sign of his love, and women give him a book.. So your cale is a beatiful present with those roses!!
Lots of kisses from Girona!!

Kristen says:

Feb 14, 2010

Absolutely gorgeous like all your cakes. Congrats to you and your husband. How did you make such a perfect bow for the front of the cake?

Shaaron says:

Feb 14, 2010

Louise you should go on the cake challenge show. You would surely win the $10,000 prize. You do such beautiful works of art.
I just made your rolled roses for some Valentine cookies I am baking today. They were so easy to do and turned out really cute. Thank you for your website as it inspires me so much.

paula says:

Feb 14, 2010

hi louise,
happy anniversary……..
the cake is beautiful…..
gr paula

Marsha says:

Feb 14, 2010

Another beautiful cake. Happy Anniversary!

Rossana says:

Feb 14, 2010

This is cake so delicate and cute! I love the colours. I was wondering if you could post a tutorial video or tips in how to cover the cake with Italian buttercream to achieve a smooth and perfect finish. Thanks so much! Happy Valentines for you and all!!!

Darlene says:

Feb 14, 2010

Love it! I look forward to every post you send! Congrats to you and your husband!

Vicky says:

Feb 14, 2010

Such pretty color combo and Congrats! Smart choice getting married on a Holiday….he can’t forget!
Happy Anniversary to you both.

Diana says:

Feb 14, 2010

Happy 10th Anniversary! I’ve been anxiously waiting for this beautifully, elegantly clean cake that you posted! Happy Valentine’s Day and I wish you both many beautiful years to come!

Melissa says:

Feb 14, 2010

Oh my word, it took my breathe away! Absolutely gorgeous without being overly decorated. Just beautiful!