Ann Reardon

Pretty Butter Cream Flower Cake

buttercream flower cake ann reardon howtocookthat
 

HAPPY NEW YEAR! I hope you have a blessed 2016. Thanks for all of your love and support last year.
You can see a playlist of all of last years videos here.
This beautiful flower cake is made entirely from buttercream and it is easier that you’d think. I’ll show you in the video how to create the flowers and put the whole thing together. This would be perfect for anyone who loves getting a bunch of flowers.

 

Basic buttercream recipe for flowers

buttercream frosting recipe for flowers
120g (4.23 ounces) or 1/2 cup plus 2 tsp butter
2 1/2 cups or 315g (11.11 ounces) icing sugar (icing mixture is fine-it does not have to be pure icing sugar)
1-4 Tbsp or 15-60 millilitres (2.03 fluid ounces) milk or cream

Leave the butter to soften at room temperature, then beat together with the icing sugar and 1 tablespoon of milk (or cream) until smooth and light in colour. Add extra spoons of milk one at a time until the desired consistency is reached.
For other buttercream flavours see this recipe post.

 Mascapone Filling Recipe
mascapone filling for cakes
250g (8.82 ounces) or 1 cup cream cheese
250g (8.82 ounces) or 1 cup mascapone cheese
65g (2.29 ounces) or 1/2 cup icing sugar
1 tsp vanilla extract

 Sponge Cake
one and a half times this fluffy sponge cake recipe baked in three 8″ round tins

 Coffee Syrup Recipe:
cofee syrup for cakes ann reardon
50millilitres (1.69 fluid ounces) or 3 Tbsp and 1 tsp water
75g (2.65 ounces) or 1/3 cup sugar
1 teaspoon instant coffee
Heat together the water and sugar until it is dissolved. Add the coffee. Apply liberally to the sponge cake.

 Piping Tips that you will need
how to pipe buttercream flowers cake
petals 125
small round tip eg: 4
leaf 67

by Ann Reardon Copyright 2016 How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

50 Comments View Comments

  1. Rating: 5

    Awesome as always!

  2. Rating: 4

    Does it take very long to make all those flowers for an average cake baker? 🙂

  3. Rating: 4.5

    Amazing

  4. Hi,

    would you please teach bean paste version, also bean past dough for flower craft please

  5. Rating: 4.5

    Hello, i really want to make this cake and i am ok with using normal buttercream for the flowers but i dont really like how super sweet buttercream icing is very much so i dont want to use it to cover the whole cake . Is there any other frostings you can please recommend to me for frosting this cake please? 🙂

    • Actually, could i use a other frosting recipie for the flowers ? Thanks

  6. Rating: 5

    I guess it will be as easy to use Swiss meringue instead of the buttercream? Baked they will hold the shape as well too,
    I think the buttercream is too fat.

  7. Hi ann can u please tell me how to make the purple flowers on your cake u haven’t shown them in the video

    • Hi Zainab, these are made the same as the flowers at about 2:22 on the video, just with a different colour and larger.

  8. Hi, I want to make flowers from buttercream, do you recommend I make the buttercream with milk or heavy cream? I want it to be great for piping, and do I use the white chocolate ganache? And will it be white?

    • Hi Amanda Mae, If Ann’s recipe uses cream she is using cream with at least 30% fat content. This is referred to by different names in different countries. This page may help: https://www.howtocookthat.net/public_html/cream-use/ . Buttercream softens quickly so you may want to experiment with a ganache. Ganache made with white chocolate will generally be creamy white in colour but not pure white.

  9. Rating: 4.5

    Beautiful cake love it as always great video nice and simple to understand one question I have a issue making buttercream frosting any kind swiss or American it’s taste great when I make it but then I frosted the cake put it in the refrigerator then take it out I let it reach reg temp again and it tastes like butter I mean butter I use unsalted butter what can I do???
    Thanks in advance and blessings

    • Hi Jazz, Ann suggests you replace the butter in your recipe with canola based margarine which has a very mild flavour.

  10. Rating: 5

    Hi Ann
    Just wanted to thank you for the cake tutorials. I have done two of your cakes now and have had such fun with them. You have made things so easy!!! I just finished putting the flowers on the cake and I am so happy with it! So just want to share what I have made (with your help).
    Thanks again.

  11. instead of basic buttercream (American buttercream ), what buttercream /ganache / any things can i use for the buttercream flowers ?

    • Hi Athena, You could use other flavours of buttercream but no other frosting including the ganache will really hold it’s shape well enough.

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