Flower Garden Cake Decorating Tutorial (video)

flower garden cake with meringue buttercream

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!

Flower Garden Cake decorating 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):

flower piping tutorial for flower cake

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!

  1. First, prepare a batch of meringue frosting.
  2. 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.
  3. Start with the largest flowers first, piping along the sides, then the top.
  4. Fill in with medium sized flowers next, then fill the spaces in between with yellow buds.
  5. Finish with green leaves mixed in between. I garnished the flower centers with red sprinkles and edible food pearls.

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Flower Garden Cake Decorating video tutorial

Flower Garden Cake Decorating Tutorial (video)

45 mins prep
12 servings
Flower cake decorating tutorial using meringue buttercream.

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.