This Flowers Cake is a lemon layered cake filled with lemon pudding and iced with Wilton's recipe buttercream. I used all shortening and clear butter flavoring for the icing. It makes the icing snow white. It's important to ice your cake using thin consistency icing.
To make your base smooth - ice your cake and smooth it with your spatula. Let the cake sit 10-15 minutes (do not let it sit longer) to harden just a little. Take Viva brand paper towels (no patterns) and lay it on top of the cake. Rub gently with your hand, and you'll get a smooth base.
To decorate use medium consistency icing colored in whatever color you want. I used Wilton's lemon yellow, orange, leaf green, teal and violet. Just add as much as you want to get the color you like. I used a bit to get the darker, brighter colors, because I did not want pastel.
I used flower cookie cutters to make the flower. I outlined the flowers with my colors using the #3 tip. The center of the flower is a large dot using #12 tip. I filled in the flowers with stars using the #16 tip. I used the same same tip to make the stars on the side cake as well.
The stems and leaves were made by the #21 tip. The bottom border was made using the #32 tip. I then used #3 tip to make small dots in the center of the large stars and the top to tie in all the colors.
For my daughters fourth birthday she wanted a flower and butterfly cake. After thinking for a while I came up with this cake. I just made a batch of cupcakes just using a store bought mix and doctoring it up a bit with some vanilla pudding, and for the flowers left them in the papers decorating them like flowers with white chocolate buttercream frosting(I will include the recipe) and my piping bag and various tips to make the petals. And for the butterflies cutting them in half and piping frosting around them then decorating the top as to look like a butterflies wings.
White Chocolate Buttercream
1 pound of unsalted butter at room temperature 2 11 ounce bags of white chocolate chips 2 TSP vanilla 2 cups of powdered sugar sifted ( though I found that using a little less than this will make it easier to do the piping.)
melt the chocolate with a double boiler. while that is melting beat the butter and vanilla in a mixer. once the chocolate is melted let it cool for a about 10-20 minutes then mix it in with the butter. then slowly add the powdered sugar until it reaches a consitancy that you like.
I decided to make a cake for my friend Stephanie's 21st birthday and she wanted something special with hibiscus flowers. She wanted it to be black and pink, but I threw some orange in there to shake it up a bit! I'm not a professional.. obviously.. but I did try! I took Wilton classes last year and have never applied them until now.
Pretty much this is a red velvet two tiered cake with chocolate buttercream icing tinted black. I then used white buttercream tinted pink for the boarder and the dots. The flowers are pink and orange Wilton fondant which I sculpted by hand and the middle of the daisies are sugar coated. To get the icing smooth I refrigerated it and then took a paper towel and a fondant smoother and kind of ran it over the cake to smooth out any bumps! I wanted it to look kind of like fondant without being fondant, (the taste isn't but so appeasing when you buy it from the store!)
She loved this Hibiscus Flower Birthday Cake Design, and I'm quite proud, so I thought I'd share it will all of you!