Flowers are the most basic decorative element of cake decorating. Even a simple generic floral design can perk up any cake, but a detailed assortment of botanical accurate petals makes for a very beautiful and elegant arrangement that anyone will be happy to have in lieu of an actual bouquet. That’s having your cake and eating it, too. This is an especially good thing to try for Mother’s Day.
Buttercream icing is a good icing to pipe flowers. It’s soft and pliable and sets a little bit, but still generally retains the creaminess of the frosting. There are as many flowers are there are online tutorials, whether they be buttercups, irises, orchids, peonies and of course the classic rose. You can also specialise in Philippine flowers by experimenting with the floral tips and piping. The one good thing about baking and cake decorating is that everybody is happy to eat your mistakes, so nothing is ever wasted. But if you’re serious about your floral piping, I recommend attending a class with an expert that specializes in floral designs because most of the cake decor you’re going to make as a baker involve flowers.
For this particular cake, I used petal tips # 104, 103, 81, 352 for this cake.
I also like using gel colors to achieve the perfect hue. Gel colors can be as bright as powder/paste but can be easily handled. You will of course need a piping bag, and some couplers, which will allow you to change to keep changing the tips on your icing bag more conveniently.
MOTHER’S DAY CAKE (ROUND CAKE) DOUBLE VANILLA CAKE
- 250g all purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 2 pcs eggs
- 2 tspvanilla
- 55g sour cream
- 125g sugar
- 120g milk
- 125g butter
- Pre heat 350˚F. prepared pans (8 inches round pan)
- In a bowl, sift together flour, baking powder and salt. Set aside.
- In a mixer, cream the butter & sugar until light & fluffy for (5-6 mins)
- Add eggs one at a time, beating well after each addition. Add vanilla.
- Alternately add the flour mixture with the milk and cream. Beat until well combined.
- Pour into prepared pans & baked for 30-40 minutes.
- 1/2 cup butter
- 1/2 cup shortening
- 1 1/2 cup powdered sugar
- 1/2 tsp vanilla
Beat butter slowly add in the powdered sugar and vanilla.