Buttercream Floral Wreath Cake Tutorial
Today I'm going to show you how to create a beautiful buttercream floral wreath cake design!
I LOVE that buttercream floral wreaths have become such a popular trend in cake decorating.
These wreaths with their delicately piped flowers have such an elegant feel to them, and can be a bit intimidating to decorators new to the world of piping. But don't worry!
I'm going to share a few of my favorite buttercream flowers for a wreath that is not only impressive but surprisingly simple to assemble.
As an added bonus, I'm sharing a really fun piped design for the sides of your cakes as well. Enjoy!! ;0)
Table of Contents
Piping Tips: Ateco 48 (or similar basketweave tip), Wilton 104, Wilton 12, Wilton 2D, Wilton 233 (grass tip), Wilton 81 (for chrysanthemums), Wilton 352 leaf tip
Coloring Gels: Americolor Yellow, Electric Green for hydrangeas, Wilton Rose, Leaves are piped with a combination of Wilton Leaf Green & Americolor Avocado Green
Rose Nail, waxed paper (cut into squares)
Miscellaneous- This cake was on it's own cardboard cake circle, pedestal/cake base. I used a small offset spatula & bench scraper to frost the cake as usual before adding the piped details. Couplers (optional), disposable piping bags
*Once we were ready to start decorating the cake with our flowers, we chilled them for 15-20 minutes in the freezer or until firm & easily removed from the waxed paper.
I wouldn't recommend freezing for much longer than that although you can relocate the flowers to the refrigerator to chill further as you work.
When creating a wreath, don't limit yourself to the flowers that we demonstrated. There are any number of combinations that would work well.