Beautiful Buttercream Dahlia Cake
Additional Information
Step 1
Bake and cool cake. Bake and cool cake following recipe instructions; level. Place cake on surface, cut side down.
Step 2
Tint icing. Tint 1/4 cup icing each light pink, dark pink and green following color combinations provided. Reserve remaining ¼ cup icing white. Set green icing aside for later step.
Using light pink, dark pink and white icing, pipe 1 to 2 dahlia flowers in each color. Freeze until set, about 2 to 3 hours.
*Combine Burgundy and Pink icing colors to make light pink and dark pink colors shown. Combine Leaf Green and Ivory icing colors to get green color shown.
Step 3
Decorate cake. Prepare glaze following recipe instructions. Spoon glaze over top of cake, letting glaze drip down sides and pool at base. Let set until dry, about 30 minutes. Dust with confectioners’ sugar.
Using remaining icing, attach dahlia flowers to cake. Sprinkle with Sugar Pearls and jimmies.
Prepare decorating bag with tip 352 and reserved green icing. Pipe leaves around dahlia flowers.
Products
Leaf Green Icing Color, 1 oz. - Green Food Coloring
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Ivory Gel Food Coloring Icing Color
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Burgundy Gel Food Coloring Icing Color
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White Sugar Pearl Sprinkles, 5 oz.
Variations
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Favorite Cake Mix or Recipe (6 cups batter needed)
Confectioners’ Sugar (for dusting)
Products
Dahlia flowers are a wonderful addition to cakes and cupcakes, and they’re beautiful in almost any color. Use specialty decorating tip 81 to create stand-up petals that make it look like your flower is blooming.
Holly leaves build on the basic leaf technique. Use a decorator brush to pull out the tiny points that give them their festive shape.
There's no need to have a plain gingerbread house roof if you have a spatula on hand. Many different textures can be created by using a spatula to make a look of fallen snow, shingles and stucco.
Hold bag at a 45° angle and touch tip to the surface. Squeeze at starting point so that icing sticks to surface. Now raise tip slightly, and as you squeeze, guide tip slightly above surface. To end outline, stop squeezing, touch tip to surface and pull tip away. After outline, fill in using a zigzag motion to fill area. Pat smooth using finger dipped in cornstarch.
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Striking drama and great dimension can be added to gingerbread with the creative touches of zigzags. Just a simple back and forth motion can form beautiful drifts of snow on roofs, eaves, windowsills, and borders for doors.
An architectural flair and welcoming appeal can be achieved by adding artistic windowpanes to a gingerbread house. Beautiful small paned windows, front bay windows and even cathedral windows can be made in a few easy steps.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Icicles capture the magical moment of snow falling and gracefully trailing down a winter cottage. Add this magical look effect to roof edges, windowsills and trees.
