Flower Garden Cake Decorating Tutorial (video)
Looking to create a stunning cake for a special occasion? My flower garden cake is the perfect choice! This ‘Flower Garden’ cake is decorated with meringue buttercream, sugar crystals and pearls, creating a magical cake! This cake decorating tutorial is great for any occasion!
Watch My Flower Cake Tutorial
Watch my YouTube video tutorial for step-by-step instructions for making this cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Making a Flower Cake
This easy, step-by-step tutorial for decorating a cake with flowers and leaves will work great with just about any cake recipe. Simply choose a cake recipe, assemble the cake and apply a thin layer of white buttercream on the outside. Having a white base will work best for this tutorial.
The Meringue Buttercream
Meringue buttercream is one of my favorite frostings to use for cake decorating! It’s made with egg whites, sugar syrup and butter. The buttercream holds its shape very well and it’s very easy to make! I have a separate video recipe for this buttercream that you can check out HERE! You can flavor this buttercream with just about any type of flavor using extracts. Here are some flavors I recommend: raspberry, strawberry, vanilla, lemon, cherry.
You can also use my silky smooth ‘French Buttercream’ for this tutorial!
Colors and Tips for Cake Decorating
Once you have the buttercream ready, divide the frosting between 4 to 5 bowls, with varying amounts of frosting. Add your desired gel food coloring and mix thoroughly into the frosting. Transfer the frosting into pastry bags. Here are the tips I used:
- large red flowers – Ateco #847
- medium peach flowers – Ateco #4FT (French Star)
- yellow flower buds – Ateco #823
- green leaves – Wilton #67
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of nesting glass mixing bowls are a must for food prep!
- I love this classic Ateco turntable for cake decorating.
- My classic KitchenAid stand mixer is a must for every baker’s kitchen!
- I use this set of jumbo cake decorating tips the most for decorating cakes. This larger set of 52 tips also includes small tips.
How to Make a Flower Garden Cake
Here’s how to put this cake together! Make sure to watch my video tutorial for step-by-step visual instructions!
- First, prepare a batch of meringue frosting.
- For the cake decorating tutorial, divide the buttercream between 4 to 5 bowls, with varying amounts of frosting. Add desired gel food coloring and mix thoroughly into the frosting. Transfer frosting into pastry bags.
- Start with the largest flowers first, piping along the sides, then the top.
- Fill in with medium sized flowers next, then fill the spaces in between with yellow buds.
- Finish with green leaves mixed in between. I garnished the flower centers with red sprinkles and edible food pearls.
Enjoyed this tutorial? Save it for later to Pinterest!
Flower Garden Cake Decorating Tutorial (video)
Ingredients
- 1/3 cup water
- 1 cup white granulated sugar
- 5 large egg whites
- 2 cups unsalted butter, softened at room temperature
- 1 teaspoon desired extract, such as vanilla
- food coloring
Instructions
Making the Buttercream:
- In a small saucepan, combine the water and sugar; stir to combine. Heat the mixture over medium heat until the sugar syrup reaches 240F/115C. While the syrup is cooking, place the egg whites into a stand mixer bowl. Whisk on medium speed to soft peak stage.
- Once syrup has reached 240F, slowly pour it into the egg whites, whisking on medium speed. Keep whisking the egg whites after all the syrup has been added for 4 to 5 minutes, or until meringue thickens and begins to cool down.
- At this point, begin adding the softened butter. Add a few tablespoons at a time, whisking continuously. The meringue mixture will look slightly off, but don’t worry, it will turn into a butter cream! Once all butter has been added, turn up mixer speed to ‘high’ and whisk for a few more minutes until frosting is light and fluffy.
Decorating the Cake:
- For the cake decorating tutorial, divide the buttercream between 4 to 5 bowls, with varying amounts of frosting. Add desired gel food coloring and mix thoroughly into the frosting. Transfer frosting into pastry bags. Here are the tips I used: large red flowers – Ateco #847; medium peach flowers – Ateco #4FT (French Star); yellow flower buds – Ateco #823; green leaves – Wilton #67.
- Start with the largest flowers first, piping along the sides, then the top. Fill in with medium sized flowers next, then fill the spaces in between with yellow buds. Finish with green leaves mixed in between. I garnished the flower centers with red sprinkles and edible food pearls.
Is there gonna be enough cream to frost tall, three layers 9″ cake with this recipe? I want to use raffle/ wavy pattern for decorating.
I used the frosting just for the crumb coat and decor; I recommend doubling the recipe for a bigger cake like that 🙂