This marks the beginning of an new era here on Erin Bakes – the dawn of the sheet cake. (Cue dramatic music.) In many, if not all, of my tutorials and in my book, Erin Bakes Cake, I mention that the decorating techniques I share would also look great on a sheet cake. And I’m not lying, they do! There are even some ideas that look better on a sheet cake. I know. I’m blowing your mind now. 

Illustration by Gabriella Rodriguez from Erin Bakes Cake.

Layer cakes will always have my heart. That isn’t changing one bit! I’ll just now include recipes and decorating tips for making sheet cakes in my posts as well. Even the best intentioned of us don’t always have our sheet together. Sometimes we need to whip up something quick that’s easy, delicious, and super cute. We need something easy as sheet…cake! 

This first installment is perfect for Valentine’s Day or whenever you want to gift someone with a dozen sweet, chewy roses. You could very easily switch up the colors and have a super simple and cute bridal shower or anniversary cake. Oh, and P.S., this new series comes with its very own hashtag! If you make one of these creations and post on social, add #easyassheetcake to the post. I’d love to check it out and possibly share your work. Follow me on Instagram and never miss a video or tasty cake creation! 

Dozen Roses Sheet Cake

 

Supplies

• Chocolate Sheet Cake (Recipe here.) (Pick up that awesome sheet cake pan that comes with a lid here.)
• 1 batch Swiss Meringue Buttercream, tinted pink (Recipe here.)
• Tiny heart sprinkles or regular sprinkles 
• 12 pink, red, or both AirHeads
• 12 Matcha Pocky Cookies
• 6 green AirHeads

My supply list contains affiliate links, because this is how people on the internet make money. We live in the future! 

Prep the Cake

Ice your completely cooled cake with all of the pink buttercream until it is smooth enough. Dust the surface of the cake with tiny heart sprinkles or your favorite Valentine’s Day blend. (Pssst…you could totally stop here and I wouldn’t be mad at you. ?)

Make the Roses

Unwrap the pink and red AirHeads. Sometimes one edge of the AirHead will be a little thinner than the other. Hold the strip of candy, thinner side down, if there is one. If not, it’s no big deal. Roll up the bottom edge of the strip to make a coil. Pinch the base and open up the “rose” by stretching and peeling the coil open a little. Repeat with the rest of the AirHeads. 

Cut the Leaves

Unwrap the green AirHeads. Cut them in half diagonally using a sharp knife. Spray the blade with pan spray to prevent it from sticking if needed. Cut some of the triangles in half to make smaller leaves. Be sure to leave at least 4 long leaves to wrap the stems. 

All Together Now

Arrange the candy roses in a bouquet-like cluster about 3/4 of the way up the cake. Add Pocky stems to the bunch. Break some of the cookies to tuck into the bunch. Cover the base of the stems with the candy leaves. 

Serve your cake right away or store it wrapped at room temperature for up to three days. The candy may soften or weep in the fridge. 

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