The reason I have never posted any cake decorating tutorials here before is because I really don't consider myself a cake decorator. I love to make cakes and if it just so happens that I am asked to decorate it a certain way, then I do so. I tend to keep my decorations very simple. I don't like over the top, excessive decorations that cannot even be eaten.
Today I have decided to share a bit of cake decorating because I think this technique is something that any homebaker can try doing - a buttercream rose wreath! It seems this type of decoration is trending lately. Quite lovely really.
To start with, you need to pipe lots of buttercream roses, preferably in different sizes. (Actually, you don't have to limit yourself to roses. A variety of flowers will look even lovelier.)
For the roses pictured above, I used the Swiss meringue buttercream with shortening recipe that I shared here a while back. If you have tried using this recipe and have had problems with it being too soft for piping, I suggest you use butter and shortening that are not too soft. The recipe works perfectly for me but you can certainly use whatever buttercream recipe that suits you!
After piping your roses, set them aside in the fridge to harden while you frost your cake.
My cake is a three-layered 8" cake. You can, of course, choose to decorate a smaller or larger cake. The larger it is, the more roses you will need.
Pipe a round border around the cake top about 1" in from the edge. Here I used a piping bag with a coupler but simply snipping off the end of your piping bag will work as well. This border is where your flowers will rest onto, so make it thick enough.
Once your roses have hardened, position them one by one on top of the border. Place them at different angles, some facing out, some facing in, some just upright.
Continue positioning the roses, placing the smaller sized ones in gaps, until you have gone around the entire edge.
Now fill the smaller gaps with leaves using green buttercream and a piping bag fitted with a leaf tip 352. Alternatively, you can also pipe tiny flowers like blossoms, hydraengeas,etc, to cover the gaps.
That looks quite pretty, doesn't it? Not perfect, but just the same, pretty.
Here is my finished cake. It's actually for a 70th birthday. Peach and fuschia are apparently the celebrant's favourite colours. (My fuschia is a little off, I think, but it will have to do!)
Clean and simple. Just the way I like it.
Hope you learned something new to try. Have a lovely weekend!