This super easy flower blossom cake is perfection!
So here on the other side of the world we are trying to get into the Halloween and Fall spirit, but it’s getting increasingly difficult the hotter it gets. Spring is definitely in full force here in sunny Australia, and the October winds are still going strong. I find baking right now to be tricky. I keep seeing all these delicious pumpkin pie recipes, and apple cider donuts, and yet outside my roses are blooming and my jacaranda tree is spreading it’s purple carpet all over the yard. I’m torn. I love fall baking, and the holiday season just isn’t the same without snow and sitting by the fire. But it’s just so beautiful outside that I had to make a floral springtime blossom cake.
Buttercream is and will always be my main squeeze. I love the stuff! I got a big bag of white chocolate chips from my sister the other week, and instantly I knew I wanted to make white chocolate buttercream. It’s silky and smooth, and the addition of the ganache just makes it glide over the cake. It also tastes A-Mazing! Seriously, it’s up there in my top three frostings of all time. I use a 3 to 1 ratio of chocolate to cream, and let it cool before stirring it into freshly made buttercream.
KEEP SCROLLING FOR A VIDEO OF THIS BEAUTIFUL BLOSSOM CAKE!
These blossoms are dead easy. Taking my trusty #104 Wilton tip, you just make five neat little petals and add a few dots of yellow in the centre to finish them off. If you don’t have a #104, a #103 would work, but no smaller, or you lose the proportions. The white ones had a touch of the pale pink added in the centre. I did that by applying a stripe of colour into the bag (see the video for how to). I chilled these flowers for 20 minutes, but I had to transfer them back to the fridge a couple of times during the assembly since it was just so warm here this week. I added them to the freshly iced cake so I didn’t need to attach them with extra buttercream, then finished off the design with a few clusters of small flowers made with a star tip and the tiniest leaves I could pipe. All in all it went so smoothly, and the end result with as beautiful as it was delicious!
As always guys, I love seeing your creations, so be sure to tag me #cakestyle on social media. xo
• Two 8″ round white chocolate mud cakes – made using two batches
• buttercream ( http://cake.style/2016/03/01/sweet-buttercream/ ) with 200g (7oz) white chocolate ganache added
- 500g (1lb 3oz) plain – filling and crumb coat
- 550g (1lb 4oz) light blue – Americolour Electric blue and Sugarflair Navy
- 150g (5oz) dark pink – Sugarflair Claret
- 200g (7oz) light pink – Sugarflair Claret and Americolour Blush
- 150g (5oz) white – Americolor Whitener
- 30g (2.5oz) yellow – Americolor Lemon Yellow and Egg Yellow
- 70g (1oz) green – 3 parts Sugarflair Sprice, 2 parts Americolor Forest Green and 1 part Americolor Leaf Green
• 9″ round cake plate
• angled spatula and scraper
• piping tips – Wilton #104 for blossoms, #2 for centres, #16 star tip and #352 for leaves
• piping bags
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