Buttercream Cherry Blossoms Cake Tutorial

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We are excited to share this beautiful Buttercream Cherry Blossom Cake with you!

I absolutely love this time of year, with so many beautiful flowers and trees in bloom.It's no coincidence that the cakes that I make in spring and summer tend to have more flowers also!

Beautiful Buttercream Cherry Blossom Cake Video Tutorial by MyCakeSchool.com! (member section) Online Cake Decorating Tutorials & Recipes!

Today's cake features beautiful buttercream cherry blossoms and would work well for all sorts of special occasions, including birthdays, bridal showers, and weddings.

The design looks impressive, but the technique for the buttercream cherry blossoms is actually quite simple! I hope that you enjoy the tutorial!

Materials for Buttercream Cherry Blossoms Cake

The cake in my tutorial is smaller than it appears. The tier sizes are 8 inch, 6 inch, and 4 inch. They are stacked using cake boards and bubble tea straws as supports. (See our tier stacking video if you have any questions about stacking.) - I used our Fluffy Vanilla Buttercream Frosting recipe.

Coloring Gels: Americolor Deep Pink, Wilton Rose, Chocolate Brown, Wilton Leaf Green

Piping Tips:  Wilton (petal tips) 104 & 101, round tip 4,

Sugar Pearls (This is optional. You could also pipe white dots of buttercream into the blossoms with a small round tip.)

Waxed Paper

Rose Nail

Cookie sheet or tray for your blossoms

Small angled spatula (for textured design around sides of cake)

Misc: As usual, my tiers are resting on cardboard cake circles cut down to size, I used 7 bubble tea straw supports. Pedestal or cake base


If using a crusting buttercream, an alternative to freezing is to allow your buttercream blossoms to dry on their waxed paper squares for at least 24 hours. Then, you can carefully peel from the paper and apply to the cake.

We chilled our flowers in the freezer for approx. 20 minutes. To keep condensation in check, I wouldn't recommend freezing for longer than 30 minutes. If you'd like to keep the tray of flowers chilled while you work, but the decorating process is taking a while, simply move them to the refrigerator. They will remain firm until you need them.

My flowers were the slightest bit shiny as they returned to room temp, but the moisture quickly evaporated.

Please let us know if you have any questions!

More Cherry Blossom Cakes

We have a couple more cherry blossom cakes to share! In addition to today's buttercream version, we also have a Gum Paste Cherry Blossom Cake as well as a Chocolate Cherry Blossom Cake!

These cake designs would make perfect birthday cake ideas, bridal shower cakes, baby shower cakes, and more!

Cake Recipes

We have lots of cake recipes that would be perfect for this buttercream cherry blossoms cake!

Just a few of our favorites are White Velvet Cake, Vanilla Velvet Cake, Almond Cake, Lemon Cake from Scratch, and Orange Cake.

Enjoy the Video!

Thanks so much for stopping by! We hope that you enjoy the video. If you give this cherry blossom cake a try, we would love for you to leave a comment and photo below.



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  1. Hi Melissa how long can you put the buttercream in fridge or dry out before they need to be redone Im very slow love your work so much thank you pat

  2. Hi Melissa! I want to use an all butter buttercream. Is it possible with this cake if it doesn't crust much? Should I replace a bit of butter for shortening to make it firm enough for this design? Thank so much!

  3. @Patricia- When your cake is decorated and you are ready to apply your flowers to the cake, you can freeze them for 15-20 minutes, and then pop in and out of the freezer as needed to firm them up. Air drying for several hours or overnight is fine. Refrigerating for several hours should be fine too although I'm not sure if they become firm enough to easily handle. Just see how it goes, knowing that you can pop in the freezer as needed.

    @Coreen- All-butter buttercream should do just fine! They will firm up more quickly when chilled than flowers that contain shortening. Have fun!