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If you have prepared and chilled flowers, you can easily add them to the side using the same technique as the top (as listed above). Make sure your hands are clean and dry, and work quickly to make sure the flower doesn't melt on your fingertips. Should the buttercream be too stiff for piping, try massaging the frosting inside the piping bag to achieve a more pliable consistency. Ensure that the piping bag hovers over the cake, granting the buttercream sufficient space to flourish. If it comes into contact with the cake’s surface, the buttercream will have no room to expand.
Buttercream Flowers Cake
If the buttercream becomes too soft and the flowers lose their form, place the piping bag in the refrigerator for approximately 5 minutes. This brief chill will counterbalance the warmth from your hand that may cause the buttercream to soften. I think this would be lovely for a simple spring birthday cake, or even a Mother’s Day cake.
Want to Learn More About Decorating?
Once upon a time, the most beautifully decorated buttercream flower were trending online, and I had to give this technique a try for myself. You’re going to love how easy it is to make buttercream flowers for cakes, it’s much simpler than you’d imagine. Okay, so I have two reasons for why I filled and frosted my cake with white vanilla buttercream, before adding the turquoise buttercream on top. You could even let the white show through a little, if you want a streaky watercolor effect.
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Step 3: Make The Buttercream Ranunculus
This Easy Buttercream Flower Cake comes together so quickly. Such a pretty way to welcome spring and much easier than piping roses. With the larger end of Tip 104 touching the flower nail and the skinny end pointed upwards, pipe the center bud as you twirl the flower nail 360 degrees. Pipe petals around the bud as you rotate the flower nail – shorter petals in the beginning and longer petals as you reach the edge of the flower nail. Since 1929, the Wilton Team of bakers has been inspiring the joy of creativity in everyone, everywhere, every day. No matter where you are on your baking journey, Wilton is here to help you bake your world happy.
Imagine that you’re piping small rainbows over the center bud as you go around. To reduce the risk of creating splatter, place a small square of parchment paper on the flower nailhead, and then make your blossom on it. Once complete, place your buttercream flowers in the freezer. When they’re frozen, you can easily transfer them from parchment to dessert without any mishaps. Typically, the frosting you would use is a “decorator’s buttercream;” this is a frosting that forms a hard crust.
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I placed a piece of wax paper onto a baking sheet for this part. Repeat until you have 5-6 buttercream roses, and feel free to pipe smaller sizes for variety. Buttercream flowers were meant to look pretty, but they should taste good, too! Use a trusted buttercream frosting recipe and quality ingredients. The best food coloring for buttercream frosting is gel food dyes, like the Wilton Color Right color system AmeriColor or Chef Master. Gel food coloring is highly concentrated, and just a drop or two goes a long way.
Naked Cakes
Personally, we love their adorable Petit Flamingo Cake made with tempered pink chocolate. The total amount of buttercream you need will depend on the size of your cake! For my 6-inch two-layer cake I used about 4 cups of chocolate buttercream to fill and frost the main part of the cake. Then I used maybe another cup or so of frosting for the leaves and flowers.
The bakery walls were painted three times to get the color exactly right. Consult our beautiful American Birthday Cake archive, here. Overall, this is a reliable place to order birthday cake for a crowd. They offer local pickup between 10 AM and 2 PM Monday, or Tuesday + Wednesday from 10 AM to Noon. Check the cake page of their shop for the latest menu of options. If you’re looking for an amazing birthday cake in Los Angeles, you’ve come to the right place.
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Layered Buttercream Cake Tutorial
My vegan American buttercream is my absolute favorite to use for decorating floral cakes. She recommends using a whole cup, but you can tweak to your liking. You’ll find that most boxed cake mixes suggest using water, but Drummond recommends using whole milk instead.
Don't miss our helpful tips and notes in the how-to card further down in this post. I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC. Firstly, pipe out the large rosettes (the deep pink ones). All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
After the refrigeration process, they should be firm to the touch and really easy to handle. Although you might be tempted to place them in the freezer to speed this part up, I have not had good luck with the freezer. I know some bakers swear by it, but in my experience, the refrigerator is better when it comes to these delicate buttercream flowers. To make the buttercream ranunculus, fit a piping bag with Wilton Tip 104 and fill it with the peach buttercream (or color of your choice for the center of the flower). Prepare the flower nail by placing a dot of buttercream on top, then pressing a parchment paper square onto it. For the bags fitted with smaller piping tips, consider using couplers.
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