floral-spring-cake.jpg|1
floral-spring-cake.jpg|1

Floral Spring Cake

Create a literal bouquet of delicious edible flowers with this Floral Spring Cake. Using very simple piping techniques, like rosettes, dots, stars and more, this cake is blossoming with bright spring colors. A lovely dessert to make for a spring birthday, Easter or even Mother’s Day!
  • Prep3 hr
  • Total Time5 hr 30 min
  • Skill LevelIntermediate
    Amount12 servings
Print Recipe

Ingredients

  • Favorite cake mix or recipe

  • Buttercream frosting

  • Royal Blue food coloring

  • Cornflower Blue food coloring

  • Purple food coloring

  • Pink food coloring

  • Rose food coloring

  • Christmas Red food coloring

  • Sky Blue food coloring

  • Kelly Green food coloring

  • Lemon Yellow food coloring

  • Leaf Green food coloring

  • Tools

  • Bowls

  • 6 x 3 in. round cake pan

  • Cooling rack

  • Knife

  • Angled spatula

  • Cake turntable

  • Toothpicks

  • Disposable decorating bags

  • Petal tip 103

  • Star tip 32

Instructions

Click to mark complete

  1. Bake the cake. Prepare cake batter following recipe instructions. Place batter in two 6 x 3-inch cake pans, bake and then cool completely.

  2. Prepare the cake. Level and crumb coat the cake using white frosting. Then chill the crumb coated cake for about 20-minutes until it’s crusted.

  3. Tint frosting. Tint buttercream using the food coloring combinations provided:

    • 2 cups buttercream Bright Pink - Rose and Christmas Red food coloring
    • 1 cup buttercream Light Blue - Royal Blue and Cornflower Blue food coloring
    • 1 cup buttercream Purple - Violet and Pink food coloring
    • 1 cup buttercream Teal - Sky Blue, Kelly Green and Royal Blue food coloring
    • 1/2 cup buttercream Green - Lemon Yellow, Leaf Green and Kelly Green food coloring
    • 2 cups buttercream Light Pink - Rose food coloring
    • 1 cup buttercream Medium Pink - Rose food coloring
    • 1 cup buttercream Yellow - Lemon Yellow food coloring

  4. Prepare decorating bags. Fill decorating bags with the following tips and buttercream colors:

    • Tip 103 - Light Blue frosting
    • Tip 32 - Purple Icing & Teal frosting
    • Tip 1M - Bright Pink Icing & Light Pink frosting
    • Tip 4B - Medium Pink frosting & Yellow frosting
    • Tip 12 - Green frosting

      • Decorate the cake. Alternating colors, cover the cake with piped rosettes, stars, zig-zags and dots.

Notes

    • Makes 6 inch round and 4 inch tall 2-layer cake
    • Hints for Coloring Icing:
      • Dip a toothpick into the color and swipe against the icing. Always use a fresh toothpick to add more color to avoid contaminating the icing color.
      • A little goes a long way. Try adding only a little at a time and mix to check whether you’ve achieved the right shade.

How To

  • How to Pipe A Rosette

    How to Pipe A Rosette

    Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different petal effects. Rosettes can be used to add a simple floral accent to a dessert, or cover a cake and cupcakes.

  • How to Pipe a Zig Zag

    How to Pipe a Zig Zag

    The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake - they look great!

  • How to Pipe a Star

    How to Pipe a Star

    One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.

  • How to Pipe Dots

    How to Pipe Dots

    Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.

  • How to Crumb Coat a Cake

    How to Crumb Coat a Cake

    Getting a smooth finish on your fondant or buttercream cake is easier than you may think. All you need is a simple crumb coat

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