Blossoming Spring Flowers Cake

Buttercream flowers in pretty pastels create a garden of sweetness on this cake that's perfect for bridal showers, weddings, Easter or Mother's Day. Showcase your decorating skills using icing colors and the Master Tip Set to recreate this stunning cake.

AmountAbout 12 servings

Ingredients & Tools
Instructions

Instructions

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Prepare cake according to recipe directions, bake and cool. Level and ice smooth for a 6 in. x 4 in. cake.
Combine Burgundy and Violet icing colors to get medium and dark purple shown. Combine Moss and Ivory icing colors to get light green shown. Tint icing; 2 cups of ivory and 1 cup each of violet, moss, light pink, medium pink, medium purple, dark purple and light green. Mix some of the pinks, ivory and purples in a decorating bag, leave some solo. Fill more decorating bags with single colors.
Using tip 103, pipe 8 ranunculus flowers on wax paper. Then, using assorted petal tips and icing colors, pipe flowers like 5-petal and 7-petal roses, daisies, pansies, primroses, poppies, zinnias, sweet peas, violets and mums onto wax paper and freeze.
Once firm, attach flowers to cake. Fill empty spaces by piping flowers and leaves with tip 224 and assorted leaf tips as well as pulled-out stars using tip 363.
Pipe centers in flowers using tips 1, 2, 3 and 14 to finish.