Pretty poppy piped flowers, and a fabulous cake recipe thrown in!
“Finally” they all cry in unison! “She actually still knows how to pipe a flower” hooray!! Seriously though, it really is about time I got back to where it all began, and shared a new flower cake design. I said that coming back to the blog, and YouTube and all the social media that goes along with it, that I wanted to shake things up a little. I love piping flowers, but I also love designing recipes, and working on flavour combinations. In what seems like a lifetime ago, I actually wrote articles in bridal magazines as the “flavours expert”. Not sure that I ever really lived up to that title, but I do love to bake, and come up with recipes that people love to eat.
If I’m being honest, buttercream piping is my favourite thing to do. Yes it kills my hand, and yes I may have RSI to deal with, but just look at the amazing things you can create. Also, being that I want a cake that tastes incredible too, buttercream really is delicious. This cake has both raspberry and lemon buttercream, so it’s doubly good!
Poppies are a new one for me, however this cake flavour is one that has been a staple for us for more than a decade. In the early 2000’s poppyseeds were everywhere. Oh, and biscotti, how we loved our biscotti! The poppyseeds give the cake a nutty flavour, and a wonderful texture. It actually makes the whole thing less sweet, which is oddly nice I think. I added in raspberry, but this time I didn’t reduce them down, as I didn’t want the cake to taste like raspberry. It’s a flavour that very easily takes over, and I didn’t want this cake to be all ’bout those berries! You could always add raspberry sauce or compote, it’s really a personal thing.
We were so thankful to have our close friends Renee and Liana come by and see our new house, and share this cake with us. We have been doing so much painting, demo, building patios and more yard work that 6 trailer loads. It’s been exhausting, but so immensely rewarding. We haven’t owned our own home in over 9 years, and it feels so satisfying to be totally and utterly wiped out from doing so much!
So this visit was such a nice way to reflect on all that we have managed to cram into 3 short months. And truth be told, it’s also nice to have a reason to make a cake. So many times we eat half the cake, and have to freeze the rest or risk it going to waste.
Now to ice and decorate this cake, I divided the buttercream into three. One third became the raspberry filling layers. The rest was turned into lemon flavoured, and after I’d iced the cake (which took about another third), I used Amercolor Forest Green to make the leaves, and the red was Americolor Super Red with a touch of Americolor Orange for two flowers and Sugarflair Pink for the other two. The centre of the flowers were Americolor Lemon and Egg Yellow combined. If you make it, I’d as always love love love to see a pic, so tag me on Instagram~
• Americolor Forest Green, Super Red, Orange, Lemon Yellow, and Egg Yellow food colours
• Sugarflair Pink food colour
• Four 12″ piping bags
• Piping tips – #1 – yellow, #17 – yellow, #104 red, pink and dark green
• Flower nail
• Bread Knife
• Angled spatula
• Cake scraper
• Parchment paper
• Baking tray