Blooming with summery buttercream flowers, this Summer Blooms Buttercream Flower Cake is almost too pretty to eat! Create a beautiful watercolor background by blending shades of green and blue icings together, then top your cake off with simple buttercream flowers. Best of all, no bag and tip needed! This entire cake is decorated with just a couple spatulas. A stunning centerpiece for a spring shower or birthday, this summery floral cake is one edible arrangement you’ll be proud to show off.
Bake cakes. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Trim one layer to 1 in. high. Level, fill and stack for 5 in. high cake.
Tint icing. Using Sky Blue icing color, tint 1 cup white icing each light blue and dark blue. Using Golden Yellow icing color, tint ¼ cup white icing yellow. Tint 1 cup icing each teal and green using color combinations provided. Combine Sky Blue and Leaf Green icing colors to get teal color shown. Combine Moss Green, Sky Blue and touch of Lemon Yellow icing colors to get green color shown. Reserve remaining icing white.
Ice cake. Using 9 in. angled spatula, swipe light blue, dark blue, green and teal icing randomly around cake. Smooth using icing smoother.
Decorate cake. Using tip of angled spatula and white icing, form flower petals. Using tip of angled spatula and green icing, form leaves.
Using tip of tapered spatula, add yellow and green icing to center of each flower.