How To Make A Flower For A Cake

Learn how to make this gorgeous buttercream bloom cake! It's made with tender vanilla block layers and frosted with delicious homemade buttercream.

This design may look intimidating, simply I hope you only have to make ii types of buttercream flowers!! It's easier than yous might call up.

What You'll Need to Make this Buttercream Flower Cake

To make this cake yous'll need a few dissimilar frosting tips! While this list might seem long, nigh (if not all) of tips tin can be plant in a majority of beginner frosting kits.

I've listed a couple brands that make some of these tips, but at that place are tons of other brands that make them as well!

The about important thing is just that the shape and size of the tip y'all use is similar to what I recommend below.

• four Pocket-sized Piping Numberless (I use 12-inch bags)
• Petal Tip like an Ateco 103 or a Wilton 103
• Pocket-size C-Shaped Piping Tip like an Ateco eighty
• Small-scale Leaf Tip like a Wilton 352
• Grass Piping Tip like an Ateco 133 or a Wilton 233
• Small Round Piping Tip like an Ateco 5
• four Frosting Couplers
• Flower Nail
• Stand mixer or electric mitt mixer
• Whisk attachment
• Greaseproof Cake Lath
• Spinning Cake Stand
• Big Start Spatula
• Bench Scraper

How to Make a Buttercream Bloom Cake

To make certain this cake turns out as amazing as possible, let'due south walk through each step together!

I've also included a video tutorial of the process below.

Footstep i: Brand the Fluffy Vanilla Block Layers

I recommend making the block layers first! It gives them time to bake and cool before you assemble the block.

Once that batter is ready, divide it evenly between the prepared cake pans.

I like to utilise a digital kitchen scale to weigh my pans, to make certain my layers will exist the aforementioned superlative.

Bake for 34-36 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to assistance them bake evenly.

Allow the pans to cool for x minutes, then run an offset spatula around the perimeter of the pan to divide the cake from the pan.

Place cake layers into the freezer for 45 minutes to accelerate the cooling procedure.

Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated pocketknife to level the top of each cake layer, and so set bated. If y'all make these in advance, wrap and freeze them at this point.

Step 2: Brand the Vanilla Buttercream Frosting

While the cake layers broil and absurd, make the buttercream frosting.

I firmly believe that the best type of frosting for piping buttercream flowers is American buttercream!

It is super piece of cake to make, is one of the virtually stable types of buttercream and it's the easiest to color.

Yet, if y'all recall American buttercream is too sweet, you tin can besides employ Swiss meringue buttercream or Italian meringue buttercream.

I like to add in a small squirt of pink gel food coloring to make the base frosting that volition exist used to fill and cover the cake a pale shade of pink.

This gives the cake a cute, finished wait and makes information technology feel more connected to the colorful buttercream flowers.

Mix the frosting by hand with a safe spatula for a couple minutes once it'south fabricated. This will give information technology a silky smooth consistency that makes it easier to pipe with.

If the frosting seems too thick, add in additional cream (i Tbsp at a fourth dimension). Or if the frosting is likewise sparse, add together in more powdered carbohydrate (one/4 cup at a fourth dimension).

If you lot're not sure what consistency y'all're look for, check out my buttercream consistency guide.

Cover the frosting with plastic wrap to prevent it from crusting and set aside.

Step 3: Stack and Frost the Cake Layers

If possible, arctic your cake layers in the freezer for 20 minutes before assembling the block.

Information technology makes them cold to the touch on, which minimizes crumbing and makes them so much easier to frost and stack.

Spread near one Tbsp of frosting onto a greaseproof cake board or plate, and then place your offset cake layer on top of frosting smear. This helps the layer stay in place as you get together the cake.

Spread a thick, even layer of buttercream on top of the cake layer.

Repeat with the remaining block layers and flip the tiptop cake layer upside down (cut side downwards).

This makes it easier to frost your cake and get precipitous edges.

Arctic the cake in the refrigerator (xxx minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Add a thick, second layer of frosting around the cake, and so use a large offset spatula and bench scraper to smooth the frosting.

Identify the cake in the refrigerator to arctic while you pipe the buttercream flowers.

Step four: Make the Buttercream Flowers

Divide the remaining buttercream into four bowls and color them four unlike colors. I chose to use pink, purple, yellow, and greenish. Withal, you can use whatever color scheme you like!

Now this is going to audio strange simply mix a small spoonful of each color of frosting into each bowl.

This helps the colors alloy better and accept a more cohesive look. It sounds crazy but trust me it works!

Place each frosting in its own piping bag fit with a coupler. This volition permit you to swap out your piping tips and make unlike blossom designs with the same color of frosting. Seal the top of each bag with a rubber band and ready bated.

Cut out about xl small, 1.5-inch squares of parchment newspaper. Pipage a tiny dab of frosting on height of your blossom boom and press a foursquare of parchment paper on pinnacle of information technology.

Use the petal tip to make swirl roses and the grass shaped tip and the c-shaped tip to brand chrysanthemums.

Pipe v large chrysanthemums, x small chrysanthemums, and 25 small swirl roses in a variety of colors.

Afterwards pipe each flower, carefully remove the parchment square from the flower nail and identify on a flat baking sheet or plate.

Identify the flowers in the freezer for almost v minutes, or until they're firm to the touch on.

Remove the cake from the refrigerator and pipe a band of buttercream on top of the cake.

Carefully skin the flowers off the parchment paper and place them in a ring around the top of the cake.

Fill in whatsoever gaps with green buttercream past making leaves with the foliage tip and little flower buds with the round tip. Then enjoy!

Substitutions & Swaps – Buttercream Flower Cake

Some swaps and substitutions that can exist fabricated in this recipe include:

• Unsalted Butter  – If you only have salted butter on hand, you can use information technology in place of the unsalted butter. Just be sure to omit the table salt that this recipe calls for. You tin also utilise vegan butter in its identify!
• Cake Flour– If you tin can't find cake flour, you tin make your own makeshift cake flour using this method. You can besides swap in a adept gluten free flour alloy (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the concoction sit for about 20 minutes before baking information technology if you opt to make a gluten free version.
• Egg whites– I like to use the type that come up in a carton then that I don't have to separate my eggs, simply you can also use fresh egg whites. If you have an egg allergy you tin try using a vegan egg replacer in the block batter.
• Sour Cream – You can also apply total fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil – Apply any flavorless oil in this recipe.

Substitutions & Swaps: American Buttercream Frosting

• Unsalted Butter – If y'all only take salted butter on hand, you can use information technology in place of the unsalted butter. Just exist sure to omit the salt that this frosting recipe calls for. You lot tin can also use vegan butter in its identify!
• Heavy Foam – You can use whole milk or culling milk (soy, almond, oat) instead of heavy foam or whipping cream. This will sparse the frosting out more though, so I recommend using about half the corporeality the recipe calls for.
• Gel Food Coloring – Natural food coloring or liquid food coloring can be used if needed to color the frosting. Withal, I observe gel food coloring works best!

Tips for Making the All-time Buttercream Flower Cake

• Ingredients at room temp mix together amend! Set out whatsoever cold ingredients ahead of fourth dimension.
• Properly mensurate your flour (spoon into the loving cup mensurate, then level). Or amend yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same pinnacle and bake more evenly.
• Bang your block pans on the counter earlier putting it in the oven. This brings any large air bubbling that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for nigh xx minutes before assembling the cake. It makes it so much easier to stack and frost them!
• Utilize gel nutrient coloring to create brightly colored frosting. It works best because information technology doesn't throw off the consistency of the frosting or requite it a bitter gustatory modality.
• If your hands run hot, wrap a newspaper towel, or thin kitchen towel effectually your pipage purse to forestall the transfer of estrus from your easily into the frosting.
• Have breaks as you lot pipe on the buttercream flowers to prevent hand cramps.

Making This Buttercream Bloom Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes information technology more than approachable.

Brand the frosting ahead of time or save any leftover frosting. Store it in an airtight container in the fridge for up to a month. Just be sure to give it a good stir once information technology thaws to make it nice and shine once more. This cake tin can last in the fridge for upward to a week.

A frosted cake can last in the refrigerator for upward to a week, or in the freezer up to a calendar month. If yous freeze the cake, transfer it to the fridge the nighttime before y'all program to eat it.

This will help it gradually thaw and minimize whatsoever temperature shock. Remove the cake from the fridge well-nigh 30 minutes earlier you plan to cut into it.

Let Me Know What Yous Remember

If you lot try this cake recipe and tutorial, I'd beloved to hear what you think! Delight leave a rating and comment beneath with your thoughts.

Don't forget to tag me @chelsweets and apply #chelsweets on social media so I can run into your amazing creations!

Other Recipes You Might Like:

Lavander Macarons

Lunch Box Cake

Sunflower Cupcakes

Buttercream Rosette Tutorial

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time xx minutes

Total Time 1 hour ten minutes

Instructions

Fluffy Vanilla Cake Layers:

1. Preheat oven to 350°F/175°C. Line and grease 3 viii-inch cake pans with parchment rounds.
2. Add 1 cup of unsalted butter and iii cups of granulated sugar into the basin of a stand up mixer. Trounce on a loftier speed with a whisk attachment for a couple minutes, scraping downward the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into information technology.
3. Add 1 cup egg whites and mix at a medium-loftier speed until the mixture looks fluffy and increases in book.
4. In a large bowl whisk together 1 i/2 cups of self-rising block flour, 1 Tbsp baking pulverization and 1 tsp salt.
5. Mix i/ii the dry ingredients into the butter /egg mixture on a medium speed until incorporated.
6. Add 1 1/two cups of sour cream, 1/four cup vegetable oil, and ane tsp vanilla extract. Mix at a medium speed until combined, scraping the sides and lesser of the bowl equally needed.
7. Mix in the remaining dry ingredients on a depression speed.
8. Divide batter evenly between the prepared block pans. I like to use a digital kitchen calibration to weigh my pans, to make certain my layers will be the aforementioned height.
9. Bake for 34-36 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to assist them bake evenly.
10. Permit the pans to cool for 10 minutes, then run an start spatula around the perimeter of the pan to separate the cake from the pan.
11. Identify cake layers into the freezer for 45 minutes to accelerate the cooling procedure. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
12. Utilise a serrated knife to level the top of each cake layer, then set up aside. If you brand these in advance, wrap and freeze them at this indicate.

Vanilla Buttercream Frosting:

1. While the cake layers bake and cool, make the buttercream frosting.
2. Vanquish 2 cups of unsalted butter on a medium-loftier speed for one-2 minutes with a paddle attachment until the butter becomes lighter in color.
3. Mix in 1 tsp vanilla extract and one/ii tsp common salt on a low speed.
4. Slowly add in 7 cups of powdered sugar. Halfway through add in 1/three loving cup of heavy cream to make the frosting easier to mix.
5. If desired, add in a small eject of pink gel food coloring to brand the base frosting that will exist used to fill and encompass the cake a pale shade of pink. Beat out on depression until the ingredients are fully incorporated and the desired consistency is reached.
6. If the frosting is too thick, add in additional cream (one Tbsp at a fourth dimension). If the frosting is likewise thin, add in more powdered sugar (1/four loving cup at a time). Cover the frosting with plastic wrap to prevent it from crusting and set aside.

Assembling This Buttercream Blossom Cake:

1. If possible, chill your cake layers in the freezer for 20 minutes before assembling the cake. It makes them common cold to the touch on, which minimizes crumbing and makes them so much easier to frost and stack.
2. Spread about ane Tbsp of frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in identify as you assemble the cake.
3. Spread a thick, even layer of buttercream on top of the cake layer.
4. Repeat with the remaining cake layers and flip the top cake layer upside down (cut side down). This makes information technology easier to frost your cake!
5. Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the bear upon.
6. Add together a thick, second layer of frosting around the cake, and then utilise a large offset spatula and bench scraper to smooth the frosting. Place the cake in the fridge to arctic while you lot pipe the buttercream flowers.

Making the Buttercream Flowers:

1. Dissever the remaining buttercream into four bowls. Color one pinkish, one purple, 1 yellow, and i green. Now this is going to sound strange but mix a small spoonful of each color of frosting into each bowl. This helps the colors alloy together ameliorate and have a more cohesive look. It sounds crazy merely trust me information technology works!
2. Place each frosting in its ain piping bag fit with a coupler. This will allow you to bandy out your piping tips and make unlike flower designs with the same color. Seal the top of each pocketbook with a condom band and set bated.
3. Cutting out about 40 small, 1.5-inch squares of parchment paper. Pipe a tiny dab of frosting on top of your bloom nail and press a square of parchment paper on superlative of it. Use the petal tip to make swirl roses and the grass shaped tip and the c-shaped tip to make chrysanthemums.
4. Pipage five large chrysanthemums and ten small chrysanthemums with the c-shaped piping tip (Ateco eighty), and 25 small-scale swirl roses with the petal tip (Wilton 103) in a variety of colors. Afterward pipe each flower, carefully remove the parchment square from the flower nail and place on a flat baking canvass or plate. Place the flowers in the freezer for about five minutes, or until they're business firm to the bear upon.
5. Remove the cake from the fridge and pipe a ring of buttercream on summit of the cake. Carefully peel the flowers off the parchment paper and place them in a ring effectually the top of the block.
6. Fill in any gaps with greenish buttercream by making leaves with the leaf tip (Wilton 352) and fiddling blossom buds with the round tip (Ateco v). So savor!

Notes

Tips for Making the All-time Buttercream Flower Cake:

• Ingredients at room temp mix together amend! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup mensurate, and then level). Or better all the same, use a kitchen scale  to measure your dry ingredients.
• Mix the block batter just until the ingredients are incorporated. This volition ensure your block layers are tender and fluffy.
• Use a scale to counterbalance your cake pans as yous fill them. It will brand your cake layers broil to the same height and bake more evenly.
• Bang your cake pans on the counter before putting them in the oven. This brings whatsoever large air bubbling that are trapped in the concoction to the surface.
• Level your room temperature or thawed block layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for about twenty minutes earlier assembling the cake. It makes it so much easier to stack and frost them!
• Apply gel food coloring to create brightly colored frosting. It works best because it doesn't throw off the consistency of the frosting or give it a biting taste.
• If your easily run hot, wrap a newspaper towel, or thin kitchen towel around your pipage handbag to preclude the transfer of heat from your hands into the frosting.
• Have breaks equally you lot pipe on the buttercream flowers to preclude hand cramps.

Making This Block in Advance and Storage Tips:

• Make your block layers in accelerate and freeze them . It breaks the process up and makes information technology more approachable.
• Make your frosting ahead of fourth dimension too or relieve any leftover frosting! It tin can be stored in an airtight container in the fridge for up to a month, or in the freezer for upwardly to three months. Exist sure to give it a good stir one time information technology thaws to go the consistency nice and polish again.
• A frosted cake tin last in the fridge for upwards to a calendar week, or in the freezer for up to a month. The buttercream locks in all the wet, keeping the cake fresh and delicious!
• If you cut into the block and have leftovers,use any remaining frosting to cover the cutting section to keep it moist and store in the fridge for upward to a week.

Diet Information

Yield

24

Serving Size

1
Amount Per Serving Calories 598 Total Fat 31g Saturated Fat 17g Trans Fat 0g Unsaturated Fatty 12g Cholesterol 79mg Sodium 270mg Carbohydrates 77g Fiber 0g Saccharide 62g Protein 4g

How To Make A Flower For A Cake,

Source: https://chelsweets.com/buttercream-flower-cake/

Posted by: watkinsaromese.blogspot.com

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