Buttercream Aster Flower Cake

Bring the beauty of late summer blooms to life with this pretty aster flower cake. It features shades of pinks and purples for an updated take on a classic. Use a flower nail and flower squares so you can easily transfer finished decorations to your cake.

Skill LevelIntermediate

Ingredients & Tools
Instructions

Instructions

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Bake Cake. Prepare cake mix according to recipe instructions. Bake and cool two cake layers. Trim each layer to 1 ½ in. tall. Fill and stack for 3 in. high cake.
Tint Icing. Combine Pink with a touch of Peach icing color to get coral color shown, Rose with a touch of Sky Blue to get deep pink color shown, Violet with a touch of Rose for medium purple color shown and Royal Blue with a touch of Violet to get deep purple color shown.
Using color combinations provided, tint icing in the following amounts:
1/3 cup icing coral.
1/3 cup icing deep pink
¼ cup icing medium purple
¼ cup icing deep purple
Using Pink, Burgundy, Violet and Moss Green icing colors, tint icing in the following amounts:
1/3 cup light pink
1/3 cup moss green
¼cup medium pink
¼ cup burgundy
¼ cup violet
Reserve remaining icing white.
Prepare Bags Prepare 8 bags with couplers. Fill separately with light pink, coral, deep pink, medium pink, burgundy, violet, medium purple and deep purple icing. Attach tip 7 to each bag.
Prepare bag with tip 352 and moss green icing.
Pipe Asters. Using aster technique, pipe asters onto flower nail and flower squares. Pipe two asters each in light pink, coral and deep pink and one each in medium pink, burgundy, violet, medium purple and deep purple. Place asters in freezer until frozen, approximately 1 hour.
Ice Cake Using white buttercream, ice cake smooth.
Decorate Cake Position frozen buttercream asters on cake, then pipe moss green leaves using tip 352.