Bake Mom This Tattoo-Inspired Cake to Show How Much She Rocks

One thing's for sure: You've never seen a Mother's Day cake like this! But when you’ve got a cool mom (and really, who doesn't?), she deserves an equally cool cake. Bring on the fiery drip details and vintage tattoo-inspired topper. This Mother's Day rocks.

Mother’s Day Heart Tattoo Cake

Level: Intermediate

What You Need

For the cake:

For the heart topper and flower decorations:

For the drip:

1. Prep The Cake

Bake your mom’s favorite cake, stack it up , add a crumb coat and finish it with a nice layer of white buttercream . Use black buttercream to pipe a border on the bottom of the cake. Put it back in the fridge.

2. Cut Out the Topper

Mix Tylose powder into your red fondant, using about ½ teaspoon per 4 ounces of fondant. Roll the fondant out to approximately ½ inch and cut out a large heart with a cookie cutter. Dip one end of a wooden skewer in water or edible glue and insert it about halfway inside the heart. Let dry.

Once your topper has dried out a bit, add some green leaves. (Use a cutter to make enough for the topper and the flowers at the bottom — you’ll need those later!) Trim the leaves with a knife to adjust the size, if needed. Attach leaves to the heart using edible glue.

3. Make the Flowers

Roll out the remaining red fondant to about ¼ inch and cut flowers in 2 to 3 different sizes.

Flatten the petals a bit with your fingertips, then stack up your shapes to create fancy layered blooms. You should end up with two bigger and one smaller flower.

Place each flower in the bottom of a small bowl so it sets in a slightly curved shape, then leave to dry.

4. Paint on More Details

Since we're going for a vintage look, outlining is key! Outline the heart and leaves using a thin brush and black gel color diluted with a little vodka. (Bonus points: Before outlining, you can tone down the heart and create some shadows for a more realistic vintage look, if you like. Use a wider brush and black gel color heavily diluted with vodka.)

Once you've outlined the heart and leaves, it’s time to make a ribbon. Cut a straight strip out of the white fondant. Place it on top of the heart and fix its position with a little water or edible glue. Tuck in the ribbon under the edges of the heart to create a 3D look.

Cut the edges of the ribbon in a classic banner shape.

Using your black gel color, outline the ribbon and write “MOM” in the middle. Let your topper dry, preferably overnight. While you wait, finish the flowers. Simply outline the edges of every flower layer, add a little bit of white food coloring for highlights, and your retro roses are ready!

5. Drip, Drip, Drip!

It’s time to get back to the cake! Prepare a thick but still fluid royal icing by mixing together your egg whites and powdered sugar. (You can also use candy melts to make the drip , if you prefer.) Color your royal icing with orange food gel and add a drop of red to create a marble effect.

Put half of the mixture in the piping bag and create drips all around the cake edge. Finish by pouring the rest of the glaze on top of the cake and evening it out. Put the cake back in the fridge to set for about an hour.

Once set, outline the drips in black gel using a paint brush, if you like.

6. Bring It All Together

Now's the fun part! Cluster your flowers at the bottom of the cake and tuck in some leaves as well.

Then, install the topper in the middle. And voila – the coolest Mother’s Day cake EVER is ready for prime time!

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