I just love the elegance of white on white cake designs. Today’s video tutorial features an elegant cake decorated with an assortment of white buttercream flowers and leaves.
This design would be beautiful for weddings or bridal showers, or you could incorporate color for an entirely different look. We hope that you enjoy the tutorial!
For this tutorial, we stacked 8 inch and 6 inch tiers. As usual, the top tier is on it’s own cardboard cake circle cut to the size of the cake, and it is resting on 4 bubble tea straw supports (cut to the height of the bottom tier.)
Buttercream- We used our Classic Vanilla Buttercream Frosting. Use a frosting that contains butter as it will firm up in the freezer more quickly and will stay firm a bit longer as you place your flowers onto the cake.
Piping Tips: Tip 104 and 125 for flowers. Tip 12 (medium round tip for leaves), Tip 4 for bead border, Grass Tip 233 for centers, Tip 21 for centers
Parchment or Waxed Paper
Miscellaneous: Disposable piping bags, couplers, turntable (optional), spatula and or bench scraper for frosting the cake with a smooth finish