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White Kit Kat Rose Cake

Servings 14 -16 cake slices

Ingredients

  • For the cake
  • 1 15.25 oz white cake mix
  • 3 large eggs at room temperature
  • 1 cup water
  • 1/3 cup vegetable oil I used canola
  • Food coloring blue, yellow, pink
  • 6 white chocolate Kit Kat bars or 24 individual candy bar sticks
  • For the cake frosting
  • 3/4 cup 1 1/2 sticks unsalted butter, softened to room temperature
  • 3 cups powdered sugar if you buy it in the plastic bag, you don't have to sift it
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla
  • Frosting for the Russian Piping Tip Roses
  • 3/4 cup vegetable shortening
  • 3 cups powdered sugar if you buy it in the plastic bag, you don't have to sift it
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla
  • Pink Blue, Yellow and Green food coloring
  • Pink ribbon

Instructions

  1. For the cake
  2. Preheat oven to 350°F. Line 3 (6" round) cake pans with parchment paper and spray with non-stick cooking spray. Set aside.
  3. Place cake mix, oil, water, and eggs in large bowl. Beat with an electric mixer on low until ingredients are combined, then turn mixer up to medium and beat for 2 minutes. Separate batter into 3 bowls. Add yellow food coloring to one bowl, blue to another and pink to the third. Pour into prepared pans and bake for 30 minutes or until a toothpick inserted into middle of cake comes out clean. Let cool. Cut off domed tops to level cakes. Each cake layer should be about 1" - 1 1/4" thick. Fill and frost the cake with a thin layer of frosting, recipe follows. Break each Kit Kat bar into 4 candy bar sticks. Stick (side by side) around the side of the cake. You should only need 20 sticks, but just in case, you have 4 extra.
  4. For the cake frosting
  5. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
  6. Frosting for the Russian Piping Tip Roses
  7. Beat vegetable shortening on medium speed with an electric or stand mixer for 3 minutes until smooth and creamy. Add powdered sugar, milk and vanilla with the mixer running on low. Increase to high speed and beat for 3 minutes. Frosting will be thick. Separate frosting into 4 bowls and add color to each. You'll need pink, blue, yellow and green frosting. The green is for the leaves, so you won't need as much green as the others. Place the pink, blue and yellow frostings each into a pastry bag fitted with a Russian piping tip. Place the green frosting into a pastry bag fitted with a Wilton #352 pastry tip. Pipe roses and leaves on top of cake. Tie a ribbon around the cake and make a bow. See video for hints on how to decorate the cake.