Rosette 4th of July Cupcake Cake

This lovely rosette 4th of July Cupcake Cake is a pull-apart cake that makes the ideal patriotic party treat for any Independence Day celebration. You’ll complete this cupcake cake in no time using a simple piping method, and both kids and adults will like it.

This cupcake cake is so much fun, and even if you don’t celebrate the Fourth of July, you can make it with whatever color and fondant forms you choose.

Do you want to call them cupcake cakes or pull-apart cakes? I can’t decide what I want to name them.

Anyway, I like the tiny little rosettes on this. It’s not your typical rosette cake, and it’s a little out of the usual.

The fondant white stars are also really simple to make, especially if you’ve never dealt with fondant before. I guarantee it.

The nicest thing is that you can simply lay this on your serving table and everyone can take a cupcake without having to cut a cake or use plates.

Okay, let’s get straight to the instruction. Also, don’t forget to watch the video at the conclusion of the article, which will walk you through each step.

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  • White fondant (you wont need much)
  • Small fondant roller
  • Plastic wrap
  • Small star cutter
  • Baked cupcakes (about 23-24) That quantity should be obtained from one batch of my Vanilla Bean Cake.
  • Blue, red, and white buttercream (for ultra white buttercream, see my brilliant white buttercream recipe here)
  • Navy Blue gel food coloring
  • Super Red gel food coloring
  • Small Icing Spatula
  • Wilton tip #35 (or any small star tip)
  • Piping bags


The fondant stars are the first item you should create.

Here’s the thing:If you don’t want to bother with fondant (you’re not coating a cake with it here, just cutting out shapes), but still despise the idea of it, you can accomplish it using buttercream.

Yes, you can, however you must use all butter buttercream and it will take a little longer, but it is doable. Here’s a lesson on how to use that method: Cake with Geometric Buttercream

Instead of the marbled effect, you’ll want to use pure white buttercream.

Okay, let’s go back to the instruction. You just need to roll out your white fondant. You don’t have to roll it incredibly thin, but you also don’t have to roll it too thick.

To avoid it from adhering to your mat or board, use a shaker filled with a cornstarch and powdered sugar combination.

Place a piece of plastic wrap on top of the fondant that has been rolled out. You’re doing this to give your stars a little curvature and make the sides less pointed.

Cut out some stars using your mini star cutter. Simply crush it over the plastic wrap and twist it a little. You don’t need to chop a lot of them, only 9-10.

Remove the plastic wrap and smooth any sharp edges on the stars.

Place the stars on a flat board until your cupcake creation is done. You are not required to conceal them. It’s OK if they firm up a little. (They will soften again once placed on top of the buttercream.)

Now, take your cupcakes and arrange them in the form of a wreath on a wide board.

Apply your blue buttercream to the wreath’s left third. Simply spoon in the buttercream first.

Then smooth it out with a little icing spatula.

Smooth three pieces of the cupcake cake with white buttercream.

Smooth the crimson buttercream into the remaining gaps.

Now its time to pipe on the tiny rosettes.

I applied tip #35, a closed star tip. I LOVE this tip, but if you don’t have it or can’t gain access to it, a little star tip would suffice.

Simply swirl the buttercream in an outward motion to pipe the rosettes. So, begin in the center of your rosette and swirl your way outward. (You can see it more clearly in the video below.)

Check read this page for further information on how to create rosettes.

Pipe the little rosettes on each hue separately. Make an attempt to pipe them in a random manner.

I piped the white rosettes last.

Attach each fondant star on the cupcake cake with a touch of buttercream on the back.

Set them on your cake without pushing them down too much.

Youll end up with a final product like this:

In order to serve this cupcake cakeSimply place it on your serving table and let guests to choose any cupcakes they like. And, yeah, they will receive a lot of frosting, but I never considered it an issue.

I hope you have fun with this one!


  • Easy Patriotic Buttercream Star Cake
  • Patriotic Cookie Cups
  • DIY Rustic 4th of July Cake

Dont Forget to Pin it for Later!


What is the best piping tip for rosette cupcakes?

Pick at least one of the following:
1M Wilton (open star tip)
2D Wilton (drop flower tip)
6B (French star tip) Wilton
848 (closed star tip) Ateco
822 (small star tip) Ateco

How do you keep rosettes from falling off a cake?

More on temperature: When piping rosette cakes, make sure your crumb coat frosting and rosette icing are of the same temperature. This will assist the rosettes stay on the cake instead of slipping off or falling off completely.

What tip makes the best rosettes?

What Is the Best Frosting Tip for Piping Rosettes? An open star tip is my go-to (and, in my view, the greatest) piping tip for making buttercream rosettes. What exactly is this? This is available in a variety of brands, but the most prevalent are the Wilton 1M and the Ateco 824.

Why won’t my rosettes come off the iron?

What’s the deal with the rosette cookie clinging to the rosette iron? When you dip the iron into the batter, be sure it does not come up over the top of the iron. If any cookie crumbs have burned onto the iron, carefully scrape them away so you can work with a clean surface.

Why are my rosettes not crispy?

The rosettes will absorb extra oil and turn mushy if the frying oil was not hot enough. They might also lose their sharpness if not kept correctly. They may be crisped for a few minutes in a 350-degree oven. What Is the Best Way to Reseason a Rosette Iron?

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