Lexis Rose

24/01/2023

It's 🥧 Try out this zesty, floral and fragrant Lavender Meringue with Thyme Shortcrust recipe by . It's still winter, but we can smell and feel the Spring! ☀️🌼

03/01/2022

New year, new mega exciting changes to the blog! It’s not finished yet, but I’m super pumped to share it with you all soon. These mini apple danishes are on the to-do list for publishing once the big blog changes are completed - if you want the recipe, LMK and I can add you to my list to email you the recipe once it’s up! (Spoiler alert: it’s very similar to the fig and goat cheese danishes I shared about a month ago (but with apple pie filling instead) - that recipe link is in my bio!) ⭐️ What types of recipes or decorating tutorials do you want to see this year?? Please let me know! 💛⁣
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This is my contribution to ⁣
collab by

23/12/2021

Fully edible snow globes - this year vs last year (swipe!) Which do you prefer better? Last year I used gelatin, but this year I tried a new method with isomalt sugar to achieve a clearer, more delicate effect! You can find the tutorials for both on my blog, using the link in my bio! And stay tuned for a dramatic lil reel where I crack this baby open - literally! Coming 🔜 📺 ⁣
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This vanilla custard tart snow globe creation is my submission to the hosted by . I used pate sucree and it was delicious! Then, on top of the baked custard, I added some whipped cream as the “snow.” Finally, I finished off the wintery scene with .ice fondant decor, buttercream greenery, more powdered sugar snow, and, of course, the sugar glass dome! ⁣
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15/12/2021

Taking “winter blues” literally - which cupcake design from this set is your fave? Swipe to see them all! ❄️ ⁣
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On a sad note: I’m pretty bummed, as I was planning to release my cupcake guide today to all who were eagerly anticipating the tutorials, recipes, and tips. It took hours upon hours to compile and is jam packed with cupcake goodness. However, technology failed me and - long story short - I need to do a few under-the-hood updates to my blog before I can properly release it. 😭 Stay tuned! It’s an exclusive gift to my email subscribers so if you haven’t yet, and want to receive the guide when it launches, hit the link in my bio and scroll all the way to the bottom to sign up! If you’re waiting for it, what are you most excited to learn? I’ll make sure to address it if I haven’t already! ⁣
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Submitting these cupcakes to the collab hosted by and . ⁣
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Products Used: ⁣
•⁣ food gels
•⁣ piping tips (comment for # s)
•⁣ sprinkles
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30/11/2021

Deer, hedgehog, or fox: which is your fave? Swipe to see the closeup shots of the cupcakes in this set! And check out my story now to see a quick video demonstrating how I made a super smooth buttercream top on these cupcakes! 🧁⁣⁣
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I visualized this cupcake set (especially the popular animal face design) for weeks in anticipation of the collab ( ) & collab ( and .modest.kitchen ). In searching for some floral buttercream inspo to compliment the cute critters, I stumbled upon a set very similar to what I wanted to create by one of my most favorite IG bakers, .cupcakery ! Her work is amazing and inspires me everyday, so I definitely wanted to give a shout out where one is (well) deserved. ⁣⁣
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I hope you are having a great week so far! 💗

21/11/2021

Fig & Goat Cheese Danishes 💛 I do NOT like breakfast foods, but I make an exception for pastries - because tbh who doesn’t want to eat dessert first thing in the morning lol?! 🥐 In my new recipe, super flaky, yet crisp layers (approx 81 of them, actually!) of laminated pastry dough are filled with a slightly tangy goat cheese filling, and topped with a delicious homemade fig and red-wine jam. Oh, and don’t forget that vanilla glaze drizzle. You can sub out the goat cheese for all cream cheese, or use any flavor of jam (homemade or store bought) that you prefer. I’ve made pastry making easy, so if you’ve never laminated dough before, but want to give it a try - this is the moment you’ve been waiting for! The PERFECT breakfast treat. Link in my bio for the recipe! And, check my story to see how easy it is to make this fun pastry-twist design! 👩🏼‍💻 ⁣
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Products Used:⁣
• flour
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• in the glaze
•And, even though this isn’t a cake, I used my trusty silicone baking mat (I think I bought it from a while back - they have plenty of different sizes and options) to prevent sticking during the folding turns.⁣
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For the full ingredient list and recipe, check out my post via the link in bio! ⁣
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18/11/2021

So excited about this cake concept, I made it TWICE! Which design do you prefer: sea in the MIDDLE of the cake layers or sea on TOP? I’ve titled this one: A Bad Day Fishing Beats A Good Day At The Igloo. The fish found a better treat than worms lol. To check out the process, view photos, and learn how to make this, click the link in my bio! I’ve also included links in the post to my two previous penguin cakes, if you missed those! And, as soon as I process the video footage, I’ll share a reel showing how I created this cake — stay tuned for that! 🐧🍩🐟 ⁣
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This is a traditional two layer cake (one vanilla, one chocolate, both made with flour and sugar of course) with a sea layer made of berry-flavored and gelatin. Of course, used my trusty cake scraper and spatulas from . I used .ice modeling chocolate (tinted with coloring pigment) for the creatures in the sea, and Satin Ice fondant for the penguins on top. Then, finished off with a little tip-32-covered ice cream cone pine trees!⁣
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I’ve been dying to make this cake for a while, so it lined up perfectly with the hosted by  and  You can check out the hashtag to view more sea-filled creations! ⁣
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Have a great Thursday!

04/11/2021

Which photo do you like better - the first or second? I couldn’t decide 😅 Created this cake for fun a few weeks ago full of my favorite fall colors. Not exactly traditional fall colors, but the rich hues of the sky, grass, and flowers when illuminated by the golden sun sitting low in the sky. 🌻 I didn’t film this one, but if you want to learn, go to my story for the links to my past buttercream flower tutorials! 💛

27/10/2021

Cake painting tips in paragraph 2👇🏼 This is a little lemon layer cake filled with lemon buttercream and topped with olive branch decor for a Greek-themed anniversary dinner a while ago! It was actually my first tiered cake at the time. I wish I had added a different type of greenery in addition to the olive branch for more dimension, or maybe tiny white flowers - what would you have added or changed about this cake? I’d love your honest opinion! ⁣
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I hand-painted the design on the top, and added some strategic lines to my “marbled” buttercream on the bottom. I used a realllyyyy small brush lol. When painting on buttercream, I always like to do two things: ⁣
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1️⃣ With the clean brush, or a sharp fondant tool, veryyyy lightly “sketch” out some guidelines by pressing into the buttercream ever so gently. These could be actual lines in which to center your design, or dots where you’ll place edges, flowers, etc. Don’t go crazy, because the texture will show up to a very discerning, close eye, but it ensures your design is perfectly placed.⁣
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2️⃣ Prepare a test piece of material to practice your painting and test the consistency of your “paint.” For instance, if I’m painting on a buttercream cake, I’ll just smooth some buttercream on a plate or piece of plastic and chill it along with my cake so the consistency/temp is the same. If the cake is covered in fondant, I’ll roll out a piece as I’m covering the cake to use as a test piece later. The key here is to do everything to the test piece as you do the cake, (ie have it chilled, crusted, or dried the same amount of time)⁣
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➡️ Have you painted cakes before? What are your non-negotiable tips or tricks? ⁣
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Happy Tuesday! ⁣
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23/10/2021

Sharing my secret to ultra-smooth American Buttercream! But first, tell me, do you love frosting, or do you typically scrape it off? ⁣
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To achieve super smooth and light ABC, you need to beat it, beat it, BEAT IT! Then, beat it some more! Your butter should lighten in color before adding the powdered sugar, but then you need to beat it thoroughly after each addition and after adding heavy cream, too.⁣
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“But, what about air bubbles?” you ask. It’s simple. After thoroughly whipping up your buttercream, swap out your whisk attachment for the paddle/scraper, and let it mix on LOW (like, level 1) for 5 minutes or so to press out the imperfections. ⁣
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Voila! No air bubbles, no heavy, gritty texture. Just a simple, smooth, sweet, light, and easy ABC. Trust me - it’s a game changer! ⁣
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I’m still working on my Complete Cupcake Guide, so if you want more tips like this one, be sure to click the link in my bio and scroll to the bottom to subscribe to my blog. Only email subscribers will have access to this massive resource when it launches! (Or, drop me a comment with your email or DM it to me and I can add you to my list!) ⁣
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Happy Saturday! ⁣
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10/10/2021

“Autumn’s sweet whisper requires a good book and a warm drink.” Do you agree? 🍁📚☕️Since we’re all in fall mode, and today is National Cake Decorating Day (!!) I wanted to post this book stack cake from a few weeks ago. This choc and vanilla cake with ganache and raspberry filling went out for a small graduation dinner — congrats, again, Evie! Check out my story for some detail shots! ⁣
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Honestly, this was one of the trickier cakes I’ve made! Here’s how I did it, the abridged version:⁣
•Stacked, filled, crumb- and final-coated three, two-layer tiers of rectangular cakes. Each tier made one “book.” Also, each tier is on a cake board about 1/2 inch longer than the cake on each side, positioned flush against one of the longer edges (this flush side will be the spine side.) ⁣
•Applied a white strip of .ice fondant “pages” around three edges of each book. Used a bench scraper and food coloring powder to add the texture. ⁣
•Placed a piece of fondant on top and around the back edge, to make the front cover and spine. Used fondant tools to tuck the “spine” under, making it looks as if it goes all the way to the back cover. ⁣
•Covered the protruding cake board in fondant matching the cover. This gives the illusion of a bottom cover, without overusing or wasting fondant. ⁣
•Doweled the cakes and stacked. Used fondant tools to add more texture and gel food coloring for details. ⁣
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Posting this to the hosted by and the hosted by ⁣
.bits.by.lara ⁣
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22/09/2021

Where are all my FALL LOVERS?! To celebrate the first day of the best season, I’m presenting: Chai-Spiced Pumpkin Hand Pies (recipe deets below/link in bio.) Swipe to see the cross-section shot! I was going to paint these, but, on a whim, Max suggested I keep them natural - I’m so glad I did. What do you think? ⁣
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These flaky, buttery pie crust pockets are filled with a creamy pumpkin pie filling and then sprinkled with a chai-sugar based off of one of my fave fall drinks (a dirty chai tea latte - do you love them too?) ⁣
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The chai sugar is the same one I shared in my stories a few days ago (I saved the recipe under New Recipes on my stories highlights!) SO yum, and quite simple! Link in bio if you want to read the full hand pies recipe! ⁣
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PS - Pumpkin haters, don’t come for me! I have a non-pumpkin fall recipe coming up sooooon! It’s so fun and tasty I can barely keep it a secret… ⁣
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PPS I love fall, so I took part in a fewww (lol) collabs to welcome the new season: ⁣
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( by ) ⁣
( by ) ⁣
( by ) ⁣
( by .rolling ) ⁣
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.baking

15/09/2021

Uh-oh, my kitchen’s on fire!! 🔥 Haha, just jokes. But it definitely felt like it was when I created this two-tiered firefighter’s cake and 150 cupcakes for a friend’s grad party last month. And, yes, it’s all edible!! The helmet cake is covered with fondant and the hose cake is just buttercream! Swipe to see what 150 cupcakes actually looks like, and click the link in my bio to check out the tutorial!! LMK if you want me to share close up shots of the cupcakes! ☺️⁣⁣
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Products Used:⁣ food coloring gels, .ice fondant on the helmet, piping equipment, spatulas, palette knives, and steel-y luster on the shield and hose head, blue sprinkles
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01/09/2021

GM! :) Just wanted to let you know that in the next few weeks I’ll be creating an exclusive, free guide to cupcake decorating, featuring this set of cuppies! It’s packed with tips and tricks for all skill levels, and it’ll go out ONLY to those on my email list - so if you haven’t signed up yet (it’s free), go to the link in my bio, scroll all the way to the bottom, and put your email in the designated box to ensure that you get the guide! Tell me: what do you dislike most (or struggle with most) when it comes to making/decorating cupcakes? ⁣
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I made these salted caramel swirled cupcakes a few weeks ago for a “sprinkle”, and some extra for a cook-out later that same day! I don’t always get to eat what I make, but this time I thoroughly enjoyed haha. Which cupcake design is your fave - LMK in the comments, as I couldn’t decide!! Sharing this set for the  hosted by .chocolove
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Made using: piping tips gels spatulas and bags flour butter

30/08/2021

Zesty, floral, fragrant — and SO delectable, this lemon lavender meringue tart with thyme shortcrust is an elevated version of everyone’s favorite summer treat. The lemon curd is tangy and bright, the thyme shortcrust shell flaky and light. Then, it’s topped off with a sweet, ethereal lavender Swiss meringue, torched to toasty perfection — the piece de resistance, you might say. Click the link in my bio to read the recipe and see more pics, or hit the save button to remember this for another time! Also, stay tuned for a special giveaway (related to this tart) later this week… be sure to follow along, bc you don’t want to miss it! I can’t wait to share it with you! PS - Which photo is your fave? I always just have the hardest time deciding lol! ⁣
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I was so excited when generously donated to me this tart pan - I couldn’t wait to use it! And, conveniently, today is so, it all seemed to come together! Since Swiss meringue has a soft, marshmallow-y texture, I’m participating in the hosted by  and ⁣. I used flour and butter, as well as my new fave kitchen torch - more on that coming later this week.
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.baking

27/08/2021

Some girls want flowers; I just want flours! Lol, are you team sweets or team blooms? This new bake combines the best of both: watercolor-painted apple hand pies, in the shape of flowers! You know I love to paint on anything - so, I thought, why not try pastry? You can find the method, recipe, and more photos using the link in my bio - and, check out my story now for a cool little food coloring comparison, illustrating the difference a little white alcohol makes! ⁣

If I’m being totally honest, I had higher visual expectations for this project than reality allowed (or, should I say, than my artistic skills allowed?! Haha!) The group (hosted by  and  ) is FULL of talented bakers/decorators, and I really wanted to try something creative and unique. Check out the hashtag for an awesome collection of end of summer-themed pies. ⁣
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I decided to create hand pies, because, not only do they resemble a flower shape, but I also joined another collab, which I later realized was on the same day - the theme, hosted by    What’s more “street” appropriate than hand-held pies? ⁣
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🍎 .baking

17/08/2021

Home bakers, read the second paragraph! These three mini cakes went out a few weeks back as wedding tasters! The couple requested red velvet with cream cheese frosting, key lime cake with curd and zesty buttercream, and an almond cake with raspberry filling and raspberry buttercream. Which do you think they chose for their wedding? LMK in the comments! Or, LMK which you would choose! ⁣
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Today’s “Tips Tuesday” goes out to all my home bakers: I just published a guide for preparing a wedding cake tasting as a home baker! Small bakers don’t have to feel disadvantaged by a lack of resources or helping hands. Rather, with some careful consideration and planning, you can provide a lovely wedding cake tasting while keeping your own sanity intact. Head to lexisrose.com to read it! Feel free to save this post for future reference, or, share it with a home baker who might need it!⁣
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Since two of these three cakes feature yummy summer fruits, I’m posting this for the collab, hosted by and . Also, used my trusty decorating scrapers, tips, and spatulas from and .

22/07/2021

As the talented Dierks Bentley says, “Gonna get a lil’ bit sideways…” A sideways cake used to mean trouble, but now, they’re totally trending! What do you think of this style? Check out my story now to see how I created this cake in 5 easy steps, and click the link in my bio if you want to see my detailed tutorial!! 🍰⁣
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I recently found out that this style was, as far as I can tell, originally pioneered by . I created mine a little differently than her method shows (particularly when it comes to transitioning the cake to its side) but I just love how the flat top of the cake becomes the prominent feature - it makes a cool canvas for your designs, like this palette-knife painted Hawaiian-inspired beachscape with coordinating buttercream flowers! I created this piece for the hosted by and 🏖⁣
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Cake d-EAT-ails: baking pans , palette knives, food coloring gels , flour , , butter

22/06/2021

“Doe, a deer, a female deer…” can you sing the rest?! Here’s a little cookie cue if you need some help! These hand-painted, royal icing cookies made the perfect canvas for edible watercolor, one of my fave new techniques - see how I did it, and find more pics of this cookie set at the link in my bio! Please check it out and lmk what you think! Which cookie in this set is your fave? 💛⁣
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I thought long and hard about a concept for my & music-themed baking collab, and finally landed on The Sound of Music - a classic! To see what our other collab participants created, click the hashtag: 🍰⁣
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Have a good week, everybody! ☀️⁣
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20/06/2021

Happy 64th anniversary, Grandma and Grandpa! Made this summery diamond (traditional 60-year gift) and flower (traditional 4-year gift) cake last week to represent these amazing 60+4 years of marriage. Link in bio for tutorial, and swipe for the floral inspo from my yard this year! Which flower pic is your fave? 🌸⁣
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Cake dEATails: Triple chocolate cake covered with a buttercream fault line design (smoothed with smooth cake scraper), buttercream roses ( petal and leaf tips), isomalt sugar diamonds, and a ganache drip which was a bit too runny. (Full tutorial/product list at the link in my bio.) I struggle the MOST with drips. Anyone else? 🙋🏼‍♀️⁣
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I was SUPER inspired to create these roses with all the pretty summer blooms in my yard. For that reason, this is also my submission to the (hosted by ) and the (hosted by .taste.smile ) ⁣
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Hope everyone has a great day! ☀️⁣
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🍰 .baking .chocolate

08/06/2021

Please remember to vote today if you haven't yet. :) Thanks! I need to get to the #1 spot by Thursday to go to the finals! :)

I want to win to take my hobby to the next level. I'd love to show people how fun baking can be, and help them get started from scratch!

30/05/2021

If you were an animal, what would you be? I’d be an octopus - 8 arms means I can hold more dessert! This lil guy got a bit clumsy and dropped one of his cones, though. 🤪 Hey, by the way, if you have a sec, I’d totally appreciate your vote for me in the Greatest Baker competition! The direct link is in my bio, and it only takes a few seconds - pls and ty! 💛 ⁣
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This buttercream painted cake with ganache drip “ice cream” is my submission to the collab hosted by & , as well as the hosted by .bits.by.lara & ! If you want the tutorial for this cake, LMK in the comments! I haven’t uploaded it to my blog yet, but if there’s interest, I totally will! 😄⁣
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Have a great Sunday! ☀️ ⁣
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29/05/2021

Help! Tell me which photo of this succulent planter cake is your fave! I “succ” at choosing photos, and I have to upload one to my Greatest Baker Competition profile lol! On that note, if you haven’t voted for me yet today, please do so using the direct link in my bio! It only takes a few seconds! TY! 💛⁣
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Cake Details: I’ve dabbled with buttercream flowers before, but I’ve been dying to try succulents! This entire cake is made of buttercream ( ), with the exception of the cactus paddle, which is .ice fondant, covered with buttercream spikes! All colors done with ! Then, I used chevron cake stencil to create the beautiful pattern on the side of this “marbled stone” planter, and painted it with a bit of gold luster dust. If you want to see how I did it, I’ve created a tutorial (complete with 2 piping tip graphics like the one shown in this gallery) on my blog! Just head to lexisrose.com - it’s right on my homepage! And don’t forget to “Save” this photo for future reference - I always have to come back to my notes and look at which piping tips to use for certain flowers. 😝⁣
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This is my submission to the hosted by and ! ⁣ ⁣
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22/05/2021

Hi all! Please consider taking a few seconds to vote for me today if you haven't already! I'm so close to the top spot! I'd SO appreciate it!! Thanks and have a happy Saturday!! :)

I want to win to take my hobby to the next level. I'd love to show people how fun baking can be, and help them get started from scratch!

17/05/2021

“I cannoli imagine a __” (fill in the blank!) My response: I cannoli imagine a world where desserts don’t have calories. 🤤⁣
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Just wanted to pop on and thank everyone who’s voted so far for me in the Greatest Baker competition! I really appreciate it! Remember, there’s still time to vote in this round! Each person can vote once a day - and every vote counts!! Link in the bio!! 💛⁣
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If you’re interested in making these tasty cannoli for yourself, head to lexisrose.com and search “cannoli” for the recipe and tutorial, or check out my IGTV section! They’re not super advanced - though, you’ll need special cannoli tubes (which you can order easily online, like from ) and you should be comfortable deep frying. Otherwise, it’s a pretty simple recipe! LMK if you have any questions! ⁣
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This is my submission for the collab hosted by . Check out the hashtag for more yummy Italian food inspo! ⁣
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.baking ❤️