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Buttercream Summer Flowers Cake Project

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This Cake Project shows you how to make a buttercream flowers summer cake which can be scaled up or scaled down for any size cake. All our Projects are broken into sections so you can follow each stage in bite size pieces. To watch a section, click on the Video below and it will move to the top video screen.

Lesson 1

Length:

16:37

How to create the buttercream along with explanations on storage and colouring

Lesson 2

Length:

21:56

How to cover a cake in buttercream in preparation for decoration

Lesson 3

Length:

9:36

Buttercream Summer Flowers Cake Lesson 3

Lesson 4

Length:

13:31

Piping the flowers and grass on to the cake

Overview

In this Project, Pretty Witty Cakes' Guest Tutors Valeri Valeriano and Christina Ong of Queen of Hearts Couture Cakes show you how to make this gorgeous buttercream summer flowers cake.

This Project is all about learning how to work with 100% buttercream on a cake. From piping to making sharp edges, the Queen of Hearts girls cover it all in this video. Once you have mastered these skills, you will be able to go on and develop your buttercream skills.

What you will learn

This Project is all about perfecting buttercream piping. The emphasis of the video is the design shown in the picture and working with buttercream in different ways. You will learn:

How to make crusting and piping buttercream the Queen of Hearts way
How to colour buttercream
The different between Trex and Crisco and how you modify your buttercream for both.
How to make a sharp edge round cake in buttercream
How to follow the Squeeze,Stop and Pull technique
How to pipe a primrose style flower
How to pipe a Camelia
How to pipe leaves and vines
How to pipe onto a flower nail
How to make the centre of a flower
How to mark out a design template in buttercream
How to pipe on to the side of a cake without the flowers falling off
How to layout the cake design on your cake surface

At the end of the Project you will have a fabulous cake that with a real wow factor and you will have mastered lots of new buttercream skills. It is easy to adapt this cake into any colour whether pink, blue, red, purple, summer or even autumnal or winter flowers!

How do the Projects work?

All our Projects are divided into Lessons so you can watch each section when you need to (there is no need to watch everything in one go). To see the list of Lessons, click on the Lessons tab. Each Lesson has a brief description in the blue box with the screen image.

Materials

We sell much of the equipment you use in the Project in the Pretty Witty Cakes' online shop . To see a full list of materials used including quantities of fondant and cake sizes, click on the Materials tab.

Buying from Pretty Witty Cakes

To buy products used in this Tutorial, see the shop menu to the right.

Templates

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Materials

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Questions

Comments

Thursday, June 26, 2014 - 20:59

how would you transport a cake off that size with the same designe beautiful flowers

Thursday, June 26, 2014 - 21:21

I have your lovely book. To see you guys in action is great.

Thursday, June 26, 2014 - 21:28

PWC should really invest in a professional film director. Just sayin'....

Sunday, June 29, 2014 - 21:42

Same as any other tiered cakes, it has to be dowelled properly to make sure that it is sturdy enough for transporting. You can find a video on stacking/dowelling cakes here at PWC too. Hope this helps.

Tuesday, July 1, 2014 - 08:20

Beautiful.....

Wednesday, July 2, 2014 - 09:43

Hi, is color paste n color gel the same thing? If not, what's the different? The sugar flair colors ....r u referring to paste or gel? I got to know that sugar flair has a few range of products.o

Wednesday, July 2, 2014 - 10:06

Hi - colour paste and colour gel and the same things :). The sugarflair is paste/gel - the same ones listed on the right hand menu in the shop :)

Friday, July 11, 2014 - 22:57

You mention to wash the interfacing. I have never seen it, but do you mean machine wash or hand wash? Dry and iron? Can it be reused? Many thanks

Saturday, July 12, 2014 - 02:07

You can buy interfacing at fabric shops. It is a rather thin and delicate material so we would suggest to just hand wash then iron it so there are no creases. You may wash it when it starts to become greasy and reuse again.

Saturday, July 12, 2014 - 16:08

Thank you for the prompt reply. One more question. You say your recipe of buttercream can withstand high temperatures. I am not used to buttercream. For example, if it were 30 degrees outside, would it be ok to prepare ( ice and decorate ) a tiered cake a day ahead, store at room temp overnight, and then transport and display the following day for a wedding? This is what I would normally do with a fondant cake. Thanks again. I love the tutorial and your book.

Saturday, July 12, 2014 - 17:16

Hi. Yes, it is totally fine to leave your cake room temperature overnight. It will still crust and it will not collapse. If you however have got a space inside the fridge (not freezer) it would be better. If you put it inside the fridge, it is normal though that it will sweat after taking it out but it is normal, it will dry up eventually. Either way is fine.

Thursday, August 7, 2014 - 18:18

Hi Ate Valeri and Ate Christina!
Got your craftsy class, your book and now here, watching you at PWC. Just a quick question, is it just the same way as covering a dummy cake with buttercream? Thanks a bunch! :)

Wednesday, September 10, 2014 - 07:45

Can I use salted butter? I am about to practice making this cake, and looking over the recipe again I noticed that the butter specified is unsalted. Also where can I get your book, and which class do you teach on Craftsy? Thank you, I learnt a lot watching your video, and going through the questions and answers.

Wednesday, September 10, 2014 - 09:21

Yes they use unsalted butter. Others do use salted - t is down to personal preference on taste. They book is on Amazon :). They have this video on here and another here: /projects/buttercream-techniques-project . I don't know on Craftsy as I don't use it as we have so many videos here so no need but they could probably direct you there :)

Wednesday, September 10, 2014 - 23:03

Thank you so much..

Tuesday, September 16, 2014 - 15:26

Very nice video! Many people dont like the taste of shortening in butter cream as it leaves an after taste. So is there any other way to make crusting butter cream?

Sunday, September 28, 2014 - 12:04

This one doesnt leave any taste as such a small amount is used - try it and see ::)

Monday, September 29, 2014 - 08:00

Surely will try it out!

Tuesday, November 11, 2014 - 17:54

Love this class and the book! How do you stack a heavy double barrel cake without touching the sides?

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Presented By

Valeri Valeriano

Valeri Valeriano is a co-founder and owner of Queen of Hearts Couture Cakes. Together with her business partner Christina Ong, more...

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