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)
Materials:
In the video, I’m decorating an 8″ tier with our fluffy vanilla buttercream recipe. Any buttercream recipe will do!
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
Notes:
*Once we were ready to start decorating the cake with our flowers, we chilled them for 15-2o 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.
If you are working in advance, you can simply dry your crusting buttercream flowers rather than chilling them. When going this route, drying them overnight works well for me. (Keep in mind that colors may fade in direct sunlight or under fluorescent light.)
When creating a wreath, don’t limit yourself to the flowers that we demonstrated. There are any number of combinations that would work well–even something as simple as hydrangeas or simple rosettes all the way around would be beautiful! Have fun experimenting!
Very pretty! Love the design on the sides :) I need to make a floral wreath cake.
Simple with a huge wow factor, love it! Clever and beautiful as always :)
Thanks so much, MsGF!! xo
Beautiful as always!!!
Thanks Jennifer!! ;0)
Wow. This is super beautiful. Thanks Melissa ?
Stunning!! You are so inspirational! Thank you Melissa & BeBe♡
So pretty! How long ahead can i do my blossoms and keep in the freezer?I love to do steps for my cakes. It makes it more enjoyable.I will be 80 in June and would love this for my birthday cake. My granddaughters will help.They love your videos also.Thanks Melissa and BeBe.
Hi Nancy, The flower blossoms can be kept in the freezer for just a short while, 10 – 15 minutes, just long enough to firm up for handling. Another option is to air dry them. They will dry in 2 to 3 days, depending on the humidity in your area. Dry out of strong sunlight or lighting to prevent fading. Once they are dry, just keep in a container until ready to use. The container should not be air tight as this could cause the flowers to soften. I think you would be fine making them 2 weeks in advance. Wishing you all the best on your upcoming birthday!! It is wonderful that your granddaughters enjoy helping you decorate cakes. My 4 granddaughters love to help also.
I don’t have voice in this video.
Hi Wafaa- That’s no good ;0 ) Can you double check that your computer volume is up, there are no headphones plugged into your computer, & also on the actual video, the volume shows up as blue bars at the bottom right (next to the HD symbol). Let us know if you continue to have trouble! (You can e-mail us at info@mycakeschool.com.)
Would love to know which stiff recipe you used for beautiful flowers.
I am thinking about doing this on a bundt cake.
Hi Melissa, I think it will be very pretty on a bundt cake.
Hi Melissa, i love your design. I was wondering if i can use ur chocolate buttercream recipe insted of fluffy vanila. And also wanna know if i can make green and yellow colour buttercream for leaves and flowers in advance say for 3 days before the actual decorating day?
Hi Amanda! The flowers would need to be done in vanilla buttercream so that you color the frosting for the flowers, but yes chocolate buttercream would be just fine for frosting the cake. I think it would be a very pretty color contrast, and the buttercream piping around the sides would work nicely with chocolate frosting. You can make green and yellow buttercream in advance– I would store in the refrigerator though! ;0)
Hi Melissa, thanks for the info. Im so excited to make the cake this Saturday. Will let you know how it went. Cheers!
Gorgeous cake! love it!!btw, what’s the buttercream ingredients ?thanks
Hi Leslie, Thank you for your comment on the cake! We used the Fluffy Vanilla Buttercream recipe from the recipe section, but any crusting buttercream recipe will be fine.
Which frosting recipe did you use for your lovely flowers? Thank you.
Hi Paula- We used our Fluffy Vanilla Buttercream Recipe, but others would work fine too. For this, I prefer ones that have at least some butter in the recipe so that the flowers will firm up more quickly when chilled! ;0) https://www.mycakeschool.com/recipes/fluffy-vanilla-buttercream/