This one was so cool!! My question is regarding the toffee shards: do they dissolve/melt/soften at all from moisture in the air? I made some awesome toffee dipped nuts for a cake one time and the next day their beautiful long tails disappeared! 💔
Hi Monique, thank you for your comment :) At room temp it was fine. However I did store the bottom tier in the fridge and a few days later the shards almost completely dissipated, so I wouldn't recommend refrigerating once the cake is assembled. Best to use this decorating with muds or cakes that can be stored at room temperature. Similar thing happens with candy canes and giant swirled lollipops I noticed!
Thank you so much for showing me how to easily make the seashells. Anybody else that I watch just paint them afterwards but with your technique you're one and done. Just another reminder of the talent and creativity you do have. Thank you
Wow your very talented and you make very beautiful cakes, I hope to be like you but i see my self as a artist more idk what my future holds but I love the video you made
You can definitely give it a go :) I would take it off the stove as soon as it turns slightly golden and add the colour in once that's happened. The colour will be tainted slightly because of the godliness of the toffee, so blue would turn to green, red to orangy red etc. But definitely worth a shot!
you called the toffee seaweed, but I was thinking earlier in the video it would be neat to see some seaglass, and that's what you did! LOL. Really beautiful design. Do you ever make different flavors and combinations, like maybe a cream cake with lemon and raspberry filling, or similar combos? I know you are teaching us decorating...just curious. we are celebrating our Independence Day today here in the USA, so happy 4th!
Happy Belated 4th of July :D I do combine flavours, but because people have been more interested in the decorating side of things, I don't really bother with the combinations haha. But at the beginning I did share recipes on this channel. The top tier of this was actually red velvet alternation with butterscotch caramel mud x) If I get many requests, I will definitely share more recipes.
Rosie's Dessert Spot thank you. I'll go back and look st the earlier ones. I was just curious, asnd that combo sounds amazing! I've become "famous" ( or infamous, lol) in my circle for my salted caramel imbc) Blessings to you!
Hi Emily, this cake was an 8 inch base tier and a 6 inch top tier. Together, they would feed approximately 45 people. I make my cakes 5 inches tall each tier :)
Rosie's Dessert Spot thanks so much for replying 🤗❤️ so it was 2 x 8” cakes & 2 x 6” cakes? Are the tins that you use 8” x 5” ? I have only really been able to find 8” x 4” I have just started my own business and working out the best sizes / wanting to make sure I’m feeding the required amount of people ☺️ I watch your videos every night while putting my babies to bed, it’s my favorite channel. Xo
I've been watching your channel for a while now and I love how much you've enhanced your skills in baking! Such an inspiration :) from a fellow Melbournian!
This design was my own completely. I take inspiration from cake trends that are filtering through social media, for example the mermaid tail cakes are starting to come through, so I would eventually do a video tutorial on that. But mostly they are my own.
Which video is this? I would love to check it out. I haven't actually taken this idea off anyone, so it really is a coincidence. If you could share the video I would love to see it :)
My family and I devoured this one :) the top tier anyway.. it was butterscotch caramel mud alternating with red velvet, so they ate it haha. Otherwise it ends up in the bin OR sometimes I also record client ordered cakes, so there's less wastage.
As Elvira said below :) I also like to build the cake at the venue if it is 3 tiers or more. It's less risky. Granted I have transported 3 tier cakes before without the central dowel, but I wouldn't recommend it. Middle dowel will save you the trauma if there's an unexpected bump on the road..
Well, usually a cracked cake is from an incorrect oven temp. However, I'm assuming you're following the recipe exactly, so in that case I'd say there's something else going on. I've found that cake flour can be really important when it comes to a proper batter.
This is awesome..it looks a lot of concentration and time is needed
This is such a cool cake and is so helpful as it is summer and this is a beach inspired cake
I will definitely be trying this out
Thanks
yay, I'm glad it was handy :) thanks for the comment!
Wow! Hats off to you! This is possibly the best sea themed cakes out there! Love and appreciation from the UK❤️
Thank yo so much Cemre
I know that cake looks beautiful am I right?
@@Rosiesdessertspot if
@@Rosiesdessertspot I obsessed with donuts so could you make a sea donut
Wow what an amazing cake the shells look so real love the whole cake You cakes are always so detailed love them all
Ahh thank you so much Paula!x
So beautiful!! That's a pretty good and easy way to make toffee, this is prob the first time I've seen the recipe.
Thank you!
Beautiful and elegant! Rosie's trademarks... ❤
haha Deirdre, you are so sweet
Awesome how you did the cake topper please. Love it !!
Thank you :) I make these as part of my small business. They are laser cut.
I really love Rosie your are amazing cake decorator.
Lovely 🎂 cake 👍👍
Beautiful!! Thanks for your tutorials. I love this cake!!! I have a request for a 15 birthday girl this theme. And is perfect!!! Thank you Rosie
Thank you so much for your comment hun and for your request :) I will keep this in mind x
marvelous
This is beautiful!
Thanks for your channel i really love it
Wow amazing l love your tutorials thank you for sharing 💁🏻🤗🤗
Thank you for the lovely comment Shirley! x
Wondeful!👏💙💙💙💙
you're so talented. you make it look so easy. love all your videos.. all the way fr Botswana. God bless you.
Thank you so much for the lovely comment
Love it! The shells look so realistic!
STUNNNING! question, why do you add a white buttercream base coat before the blue buttercream? two layers?
Thank you can I ask is there a cake board under the top tier? I’m wanting to do a stacked cake but nerves
you're my inspiration, love from Pakistan
hi Rosie, how much should we charge for this cake ? thks
Hey how do u make the sugar rocks in color ? Sorry I can hear
Really hard to hear you very bad mic....
Hi how do u make the sugar rock in green colour ?
awesome!
Thanks buddy :D
Hi, Rosie. Your Under the Sea cake looks simply gorgeous.
thanks buddy :D
This one was so cool!! My question is regarding the toffee shards: do they dissolve/melt/soften at all from moisture in the air? I made some awesome toffee dipped nuts for a cake one time and the next day their beautiful long tails disappeared! 💔
Hi Monique, thank you for your comment :) At room temp it was fine. However I did store the bottom tier in the fridge and a few days later the shards almost completely dissipated, so I wouldn't recommend refrigerating once the cake is assembled. Best to use this decorating with muds or cakes that can be stored at room temperature. Similar thing happens with candy canes and giant swirled lollipops I noticed!
que hermosura falta la sirena
Your cake's decor make my day!!!
love it
Thank you so much for showing me how to easily make the seashells. Anybody else that I watch just paint them afterwards but with your technique you're one and done. Just another reminder of the talent and creativity you do have. Thank you
Like this cake looks great
Wow your very talented and you make very beautiful cakes, I hope to be like you but i see my self as a artist more idk what my future holds but I love the video you made
Every time you cakes are so AMAZING.
ahh thank you so much Noorjahan!
Do you think you could add food coloring to the toffee and make it different colors?
You can definitely give it a go :) I would take it off the stove as soon as it turns slightly golden and add the colour in once that's happened. The colour will be tainted slightly because of the godliness of the toffee, so blue would turn to green, red to orangy red etc. But definitely worth a shot!
Perfecto ! Hermoso ! Eres una artista ! felicidades !
Thank you so so much Liliana :D
you called the toffee seaweed, but I was thinking earlier in the video it would be neat to see some seaglass, and that's what you did! LOL. Really beautiful design. Do you ever make different flavors and combinations, like maybe a cream cake with lemon and raspberry filling, or similar combos? I know you are teaching us decorating...just curious. we are celebrating our Independence Day today here in the USA, so happy 4th!
Happy Belated 4th of July :D I do combine flavours, but because people have been more interested in the decorating side of things, I don't really bother with the combinations haha. But at the beginning I did share recipes on this channel. The top tier of this was actually red velvet alternation with butterscotch caramel mud x) If I get many requests, I will definitely share more recipes.
Rosie's Dessert Spot thank you. I'll go back and look st the earlier ones. I was just curious, asnd that combo sounds amazing! I've become "famous" ( or infamous, lol) in my circle for my salted caramel imbc)
Blessings to you!
JUST AMAZING.
Where did you get your bench scraper from??
Bunnings lol. It's a hardware store in Australia :)
I loved this cake design...simple and very elegant
OMG!!!
Soooooooo Beautiful!!!!
You are amazing Rosie.
Kisses
So cute. I've never heard anyone pronounce aluminum the at you do!😁
Beautiful cake Rosie. You're so creative
thank you so much yo! x
Wow! I like it)
Absolutely LOOOOOVE this one Rosie!! ❤️❤️❤️
I LOVE that blue and the effect you got on the cake with the sand colour. This is a great design.
good morning ? what do you spend for the cake? thanks .
Hola te quedo muy bonito Felicidades
Gorgeous cake!
What temperature the sugar needs to get for this toffee?
Hi Rosie :) how many people would this cake feed? Roughly?
Hi Emily, this cake was an 8 inch base tier and a 6 inch top tier. Together, they would feed approximately 45 people. I make my cakes 5 inches tall each tier :)
Rosie's Dessert Spot thanks so much for replying 🤗❤️ so it was 2 x 8” cakes & 2 x 6” cakes? Are the tins that you use 8” x 5” ?
I have only really been able to find 8” x 4”
I have just started my own business and working out the best sizes / wanting to make sure I’m feeding the required amount of people ☺️
I watch your videos every night while putting my babies to bed, it’s my favorite channel. Xo
this is very beautiful. you nailed it rosie
It's completly beautiful!
wow gorgeous looooooove it thanks for sharing
Thanks for the lovely comment!
Wow I loved the sugar seaweeds idea. Thank you so much!!!
Thanks for the comment Elvira! I'm glad you enjoyed it :)
wow! i like that so much... you always make it look so easy... love from England...
Thank you so much Liberty :)
super cool love the new video ❤
Thank you hun!
OMG!!! This is my fav of all your cakes...so beautiful!!!!
Ahh yay!! Thank you so much Cecy xx
I've been watching your channel for a while now and I love how much you've enhanced your skills in baking! Such an inspiration :) from a fellow Melbournian!
Ahh that is awesome, thank you so much Monica! x
That is very very pretty ❤️😍
thank you! x
This is incredible! So gorgeous! 😍
Thank you so much buddy :D xxx
this cake looks amazing
Thank you Strawberry Cupcake :D x
what a stunner Rosieee!
thank you so much Arina! x
You are so talented... adore your work ... a warm Trinidad 🇹🇹 love u
Thank you so much Crystal!
This cake is gorgeous 😍
thank you so much Dalimar :)
What a beautiful cake! Rosie, do you come up with the designs for your cakes totally on your own or do you copy other designs that you've seen?
Joann Jacquin she copies some of them. I've seen this cake made by another RUclipsr.
This design was my own completely. I take inspiration from cake trends that are filtering through social media, for example the mermaid tail cakes are starting to come through, so I would eventually do a video tutorial on that. But mostly they are my own.
Which video is this? I would love to check it out. I haven't actually taken this idea off anyone, so it really is a coincidence. If you could share the video I would love to see it :)
Just because YOU'VE seen it before, it doesn't mean that she has, and saying for 100% that she copied it is rude.
what do you do with all those cakes afterwards?
My family and I devoured this one :) the top tier anyway.. it was butterscotch caramel mud alternating with red velvet, so they ate it haha. Otherwise it ends up in the bin OR sometimes I also record client ordered cakes, so there's less wastage.
in the bin? noooo such waste
looooove ur videos Rosie :*
Thank you so much Nawal! x
You are the best :-) :-)
Thank you so much for the lovely comment san :)
you are beautiful :)
that is very sweet Ifrah, thanks for the lovely compliment!
sooooooo beautiful!!!!!
thank you!
absolutely Love this! Thanks for sharing!
thank you so much Susan ! xx
beautiful cake!
Thank you!
So beautiful 👍👍
I tried the cake recepi and it was so dry
Beautiful cake !!!
Do you insert a dowel in the middle of the cakes, once they're stacked?? Beautiful cake!!!
If your transporting it you definitely have to put dowel in the middle. But if not then you don't have to.
As Elvira said below :) I also like to build the cake at the venue if it is 3 tiers or more. It's less risky. Granted I have transported 3 tier cakes before without the central dowel, but I wouldn't recommend it. Middle dowel will save you the trauma if there's an unexpected bump on the road..
This is one of my favorites of your cakes.
Thank you Michelle :D Glad to hear it x
Georgeous!!!
thank you!
beautiful!
Thank you!! x
Amazing
Thank you!
Stunning! Love how all the elements of the cake work together 😍
thank you so much!
wow! stunning!
This is amazing!!!
Why are all the cakes I make dry and crack on the top :'(((((((
crystal liu Are you using cake flour?
Lesley no i dont, i use all purpose flour... is that the reason why??
Well, usually a cracked cake is from an incorrect oven temp. However, I'm assuming you're following the recipe exactly, so in that case I'd say there's something else going on. I've found that cake flour can be really important when it comes to a proper batter.
Lesley thank you so much!!!
maybe your oven runs hot. try baking on lower temp. or for less time.
Stunning!
Thanks for Sharing The Love! *Ba-Dum-Ch* ;)
ha ha!
Amazing 😍😍😍😍
thank you! x
Ah yes, melted sugar, also knows as "culinary napalm"
lmao!
I can barely hear you in this video! it's always hard to hear you in all your videos but this one especially! 😞
Sorry hun, it must be the mic. I will look into it! x
maravilloso
muchas grasias :D