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          Say It With Flowers: How To Make A Bouquet Cake With Buttercream


          Mini rosettes, drop stars and buttercream piped roses top this brightly colored floral-topped cake! Learn how to make a bouquet cake using buttercream that will sit pretty until eaten — lovely for a bridal shower or tea party birthday!

          All photos via Lyndsay Sung,  Coco Cake Land

          Stop and smell the roses with this buttercream bouquet cake tutorial

          You will need:

          • A baked and cooled cake, frosted in colored buttercream of your choice.
          • 3 additional cups of buttercream, divided into four bowls.
          • Gel food colouring in lemon yellow, fuchsia pink, purple and green
          • Four piping bags fitted with various tips of your choice. I used Wilton #16 for the mini rosette and rosette border, Wilton #104 for the buttercream rose, Wilton #2010 for the drop star flower and a leaf tip for the green leaves.
          • A flower nail and parchment paper or wax paper squares for piping the buttercream roses

          Cake decorator's tip: I often practice by creating little patterns on a plate or piece of parchment paper before applying to the cake.

          Let's make roses!

          Step 1:

          Fill your piping bag fitted with a #104 rose petal tip. Apply a tiny amount of buttercream onto your flower nail; adhere the parchment paper square to the nail.

          Step 2:

          Holding the flower nail with your left (or non-dominant) hand, with the piping tip in the thin-side-up position, pipe a ribbon of buttercream while turning the flower nail, creating this little ribbon center. Practice a few times if you need to!

          Step 3:

          Pipe petals around the center ribbon — squeeze out piping bag and a "rainbow" shape forms, slightly overlapping each petal.

          Step 4:

          Continue to pipe another row of petals until you are happy with your rose! Carefully remove parchment paper with the rose on top, setting onto a plate. Keep piping more buttercream roses. Once you have a plate full of roses, place in freezer for 15 minutes to set.

          Now it's time to decorate our flower cake!

          Step 5:

          Remove the chilled buttercream roses from the parchment paper and place onto your cake.

          Step 6:

          Using your piping bag fitted with the fuchsia buttercream and the #16 small open star tip, pipe rosettes by piping outward in a counterclockwise motion.

          Step 7:

          Keep placing the chilled roses onto the cake, adding the yellow drop stars and more rosettes wherever you like!

          Step 8:

          Using your leaf tip, add some leaf foliage to your roses. Then, pipe a mini rosette border on your cake by piping tiny rosettes all along the top edge of your cake using the same piping outward counterclockwise motion.

          Step 9:

          Finish the cake by piping a drop star border along the bottom of the cake! (Or, you could pipe more rosettes!) The fun thing about making a buttercream flower cake? You can put any flower you like on there, in any order you wish, in whatever colors you choose!

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          You'll find all the buttercream flower power you need to make gorgeous bouquet cakes in this great Bluprint class The Wilton Method: Piped Flowers with Beth Somers!


          What's you favorite buttercream flower to make? Or, do you forego buttercream for sugar flowers?

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          Say It With Flowers: How To Make A Bouquet Cake With Buttercream