Beautiful Buttercream Fall Flower Cake

Ingredients & Tools
Instructions

Instructions

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Bake cake: Prepare cake batter following recipe instructions. Bake and cool two 6 inch cake layers.
Make frosting: Prepare buttercream frosting following recipe instructions.
Level, fill and stack layers for a 4 inch high cake. Lightly frost the cake smooth using prepared buttercream frosting.
Tint frosting: Divide vanilla buttercream into 5 equal portions. Tint one portion each burnt orange, light teal, dark teal, brick red and yellow following color combinations provided.
- Burnt Orange: Combine orange, touch of lemon yellow and touch of brown food coloring
- Light and Dark Teal: Combine teal, kelly green and touch of black food coloring
- Brick Red: Combine red-red, lemon yellow, touch of Christmas red and touch of black food coloring
- Yellow: Combine lemon yellow, golden yellow and touch of black food coloring.
Prepare decorating bags: Prepare bags with tips and frosting as follows:
- Tip 1M and dark teal icing
- Tip 104 and light teal icing
- Tip 4B and brick red icing
- Tip 2F and yellow icing
- Tip 32 and spatula striped with burnt orange and yellow icing
Decorate cake: Starting with tips 1M and 4B, pipe rosettes randomly on cake.
Using all tips, fill in gaps with stars and rosettes.
Using tip 104, pipe loose zig-zags.
Continue until the cake is covered.

Notes

How To

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