Imagine creating a stunning masterpiece that's not just a cake, but a work of edible art that will leave your guests speechless! This Easy Buttercream Flower Cake transforms an ordinary vanilla cake into a breathtaking floral canvas that looks like it was crafted by a professional pastry chef. Whether you're a baking novice or a seasoned home baker, this recipe will help you create a show-stopping dessert that's as delightful to make as it is to devour.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- Food coloring (various colors)
- Flower piping tips
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.
- In a large mixing bowl, combine the vanilla cake mix, eggs, and water. Mix according to the package instructions, typically beating with an electric mixer for 2-3 minutes until smooth and well combined.
- Divide the cake batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes.
- Carefully remove the cakes from the pans and transfer to a wire rack to cool completely, about 1 hour.
- For the buttercream, beat the softened butter in a large mixing bowl until creamy and smooth, about 2-3 minutes.
- Gradually add powdered sugar, mixing on low speed to prevent sugar from flying out. Add heavy cream and continue beating until the frosting is light and fluffy.
- Divide the buttercream into separate bowls and add different food coloring to create desired flower colors. Prepare piping bags with various flower tips.
- Once the cakes are completely cool, level the tops if needed to create flat surfaces.
- Place the first cake layer on a cake stand or serving plate. Spread a layer of buttercream between the cake layers.
- Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 15 minutes to set.
- Begin piping buttercream flowers onto the cake using different techniques and tips. Start from the bottom and work your way up, creating various flower designs.
- Use different colors and piping tips to create a variety of flower shapes and sizes, covering the entire cake surface.
- Add final details and fill any gaps between flowers with smaller buttercream accents.
- Refrigerate the cake for 30 minutes to help the buttercream flowers set and maintain their shape.
- Remove from refrigerator 15 minutes before serving to allow the cake to come to room temperature.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect buttercream consistency. Room temperature ingredients blend more smoothly.
- Piping Technique: Practice your flower piping on a piece of parchment paper before decorating the actual cake. This helps build confidence and skill.
- Color Gradation: For more professional-looking flowers, use varying shades of the same color family to create depth and dimension.
- Chill for Perfection: Refrigerating between steps helps set the buttercream and makes it easier to work with intricate designs.
- Patience is Key: Take your time with flower placement and don't rush the decorating process. Each flower is a small masterpiece.
- Backup Piping Bags: Have extra piping bags and tips ready in case of mishaps or color changes.
- Room Temperature Serving: Let the cake sit for 15-20 minutes before serving to allow the buttercream to soften slightly, making it more delicious and easier to cut.
Nutrition Facts
Calories: 357kcal
Carbohydrates: 60g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 99mg
