VANILA CAKE WITH SWEET BUTTER CREAM FLOWERS

Vanilla Cake

With

Sweet ButterCream Flowers


Lots of flowers!!! Lot of buttercream!!!.

Flower Cake2

We can make a variety of blossoms in mirror to nature. I made my buttercream flowers in a variety of colour you can choose your own. I have used peach, pink, purple, greens…. for some flowers I have kept plain buttercream colour.

Petal tips of different sizes, few flower nails, square parchment paper and baking tray to freeze the flowers once made.

Basically what I have done is… I piped each flower on a square of parchment attached to a piping nail. Then transfer them to a tray, you can use any tray on which the prepared flowers can be spread. Refrigerated the flowers for 15 to 20 minutes. Once frozen they will easily lift off to sit on the cake.

Flower Cake

Don’t be afraid to mix your frosting shades. Dip a skewer into the colour and then mix into the buttercream. Clean the skewer with a damp cloth and then dip into another or the same colour. Buttercream is my choice for decorating, because it was efficient and cost effective. Even though people say it is too sweet and all.

Flower Cake1

It is better to do this in an air conditioning. Here the weather is getting hotter. It is tough to work on buttercream during a hot summer’s day without air conditioning. As I have hot hands they slightly melted in the beginning as you can see in the pictures. Then I made sure only to touch them briefly. Start with the largest flowers and place those on the buttercream topped cake first.

 Flower Cake4

Fill in the gaps with the piped leaves making sure to check the cake for gaps from every angle up and down and turn around. Once you get the hang of them, you can just pump them out not only on cakes but on cupcakes cookies…. I love them.

 Vanilla Cake And ButterCream Recipe


Ingredients

Vanilla Cake

  • 3/4 cup Butter
  • 1 1/2 cups Sugar
  • 3/4 cup Sour Cream
  • 1 tbsp. Vanilla
  • 6 Egg Whites
  • 2 1/2 cups Flour
  • 4 tsp. Baking Powder
  • 3/4 cup Butter Milk
  • 1/4 cup Water

ButterCream

  • 250 grams Butter
  • 500 grams Icing Sugar
  • 1 tsp. Vanilla Essence
  • 3-4 tbsp. Milk (as required) (do not add milk if you are making flowers)

Instructions

Vanilla Cake

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
  2. Preheat oven to 180°C.
  3. All ingredients should be at room temperature.
  4. In a large mixing bowl, cream butter and sugar together until light in colour and fluffy.
  5. Add sour cream and vanilla extract and mix until well combined.
  6. Add egg whites in two batches, mixing until well combined after each.
  7. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  8. Combine dry ingredients in a separate bowl, then combine the butter milk and water in a small measuring cup.
  9. Add half of the dry ingredients to the batter and mix until well combined.
  10. Add the milk mixture and mix until well combined.
  11. Add remaining dry ingredients and mix until well combined.
  12. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  13. Divide the batter evenly between the cakes pans and bake for about 25-30 minutes, or until a toothpick comes out with a few crumbs.
  14. Remove the cakes from the oven and allow it to cool for about 2-3 minutes.
  15. Then remove to cooling racks to cool completely.

ButterCream

  1. In a large mixer bowl, beat the butter and shortening together until smooth.
  2. Slowly add half of the powdered sugar and mix until smooth.
  3. Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.
  4. Slowly add the remaining powdered sugar and mix until smooth.
  5. Add milk as required only. (do not add milk if you are making flowers)

Assemble the Cake

  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.
  2. Place the first cake on a serving plate or a cardboard cake round.
  3. Spread the frosting evenly on top of the cake.
  4. Add the second layer of cake and another layer of frosting.
  5. Top the cake with the remaining layer and frost the outside of the cake.
  6. Cut the parchment paper into small squares.
  7. Divide the remaining frosting in to different bowls.
  8. Tint the frosting with colors, and load it into your bags with frosting tips in place.
  9. Pipe out all your flowers onto your little pieces of parchment.
  10. Then load them up on a cookie sheet or two and freeze them for about 15 minutes.
  11. To decorate your cake, simply peel them off and place them on to cake.
  12. If they start to soften up while you’re working with them, simply put them back in the freezer for 5-10 minutes until they’re hard again.
  13. If there is any gaps fill it with piped leaves…

 

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16 Comments Add yours

  1. flavours2017 says:

    Lovely share 😊

  2. Garfield Hug says:

    This is so pretty!! 😊

  3. Megala says:

    Wow! What a beautiful cake!

  4. Lavs Raj says:

    Woww!! That’s too beautiful to eat.. ❤️

    1. Yes Lavs… Thank you

  5. Lathiya says:

    Cake looks so pretty, am sure it should taste great

  6. Jyoti Rao :) says:

    WOW…Beautiful Cake

  7. InspiresN says:

    such a pretty and artistic cake!

  8. What a lovely Cake!! You are very talented 🙂

  9. Oh my, what a beautiful looking cake! ❤

    1. Yes and yummy tooo 🙂

  10. Delicious 😍😍

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