Normally I try to post (mostly) new or original ideas; things like a recipe I’ve developed or a different take on a decorating technique. Stuff like that. This post isn’t anything new or original, but it is something that I had a really hard time finding information on. Maybe that just means that everyone else already knows how to do this and I’m just behind, but seriously, this was so eye-opening. A real “light bulb” moment, if you know what I mean. It all started when I started following the amazing Liz over at Eat Cake, Be Merry. From the very first time I saw one of her jaw-dropping gorgeous all buttercream decorated cakes, I knew I had to learn how to do that. Buttercream flowers I can do, but I couldn’t for the life of me figure out how cake decorators got those flowers so close together. Seriously guys, how?! I knew there was a secret (or really obviously solution I was overlooking) to do it, and I finally found it. So pull out your piping bags, strap on that apron, and let’s get decorating!
Buttercream Flower Cake
Makes one cake
What you’ll need:
One cake (I used this recipe to make three layers of 6″ cake)
Frosting
Food gel coloring
Parchment paper
Tape
A flower nail (or a meat thermometer)
Wilton tips #102, 104, and 352
A cookie sheet (or two)
To start, you’re going to want to frost and assemble your cake. Any cake and any frosting will do, and you can frost it however you like. Personally, I used a modified American buttercream with half butter and half vegetable shortening to get a whiter frosting. Before you start making your flowers, you’ll want to cut up your parchment paper into small squares. This is what you’re going to be piping your flowers onto. Tint your frosting whatever color(s) you’re going to be using for your flowers, and load it into your bags with your frosting tips in place. Tape a piece of parchment to your flower nail (a round, broad-faced meat thermometer works well too), and start piping those flowers! For my cake, I used a 102 tip to create the white and yellow flowers, 104 for the pink, and 352 for the succulents. Here are a couple of links for making buttercream roses, primroses, poppies, and ranunculus if you’re new to buttercream flowers.
So here’s the awesome trick! Pipe out all your flowers onto your little pieces of parchment, load them up on a cookie sheet or two, and freeze them for about 15 minutes. When you’re ready to decorate your cake, simply peel them off and place them where you want! If they start to soften up while you’re working with them, simply put them back in the freezer for 5-10 minutes until they’re hard again.
Super awesome pro tip: freeze any extra flowers you have leftover until they’re nice and hard, then put them in a plastic bag and store in the freezer for last minute decorating.
Sources:
Decorating technique adapted from Coco Cake Land
Such a gorgeous cake! Your flowers came out amazing 🙂 I ought to learn that piping technique sometime… 😛
I love piping flowers because they don’t have to be perfect. 🙂 In fact, they’re actually prettier if they’re not. You definitely have to try it out! 🙂
This is drop dead gorgeous!
Thank you! 🙂
Such an awesome tip! Thanks so much for sharing. I was wondering how they did this too. At first I thought they piped these flowers directly on top of the cake (which impossible for a non-pro like me to do). I’ll definitely use your tip when I make my … birthday cake 🙂
That’s what I thought! But I couldn’t figure out how they could possibly pipe them so close together without hitting the other decorations. I was so glad to find out the real method was much easier! 🙂
I love pro tips. So obvious now that I know it. NOw for the real tricky part, learning to make the flowers (pastry bags and I have a messy history.)
Right? Now that I know how they do it, I feel like, “Why didn’t I figure that out?” Always easier when you know, right? 🙂
Oh my goodness, this cake is just gorgeous! Almost too pretty to eat…almost. 🙂 I used to love decorating cakes, but haven’t tried my hand at it in a very long time. So when I do…this is up first! Pinning right this second.
So glad you like it! I hope it’ll be a fun start for you for picking up cake decorating again! 🙂
Hi love this idea x i am making flowers for my wedding in june x for cup cakes x how far in advance can i make these to freeze x and when i freeze them do i leave them on the paper x or can i take them off when frozen to put into air tight tubs x do i need any paper towel in side the tub x
Hi Lou! Congratulations on the upcoming wedding! As for the flowers, I haven’t made and frozen these in advance before, but most homemade buttercream recipes keep in the freezer for 2-3 months so I don’t see why these wouldn’t keep for just as long. That being said, I would definitely recommend sealing them in something air-tight to keep out any moisture in your freezer as well as keeping them from getting freezer burn. If it were me, I’d try freezing them on their little pieces of parchment on a baking sheet like the tutorial recommends, and then transferring them to an air-tight tupperware with a piece of parchment between each layer of flowers to keep them from sticking together. As long as they’re in a plastic container, you shouldn’t need anything on the sides.
Love your cake decorating skills!
So if i make the flowers ahead of time, do i have to thaw them before putting them on the cake? Will they be watery or look melted if it gets exposed? Scared but il definitely try it! ????
Thank You!
Hi Jeng! Great question! 🙂 No, definitely don’t thaw them before you put them on the cake; having them frozen is pretty much the only reason you’d be able to handle them with your hands directly. I’ve done this a number of times and have never had the frosting come out watery. 🙂 The frosting flowers are small enough that it doesn’t seem to be a problem. Hope this helps and I can’t wait to see what you create! 😀