crown-of-flowers-cake.jpg|1
crown-of-flowers-cake.jpg|1

Crown of Flowers Cake

Bright and bold, this Crown of Flowers Cake features a ring of buttercream flowers in various shades of pink and magenta. Use various tips from our gold 17-piece decorating tip set to pipe lovely rosettes, stars and dots around your cake for a striking dessert that is easy and elegant. An simple and stunning project for beginning decorators, this buttercream cake recipe would sweeten any celebration.
  • Prep3 hr 20 min
  • Total Time4 hr 50 min
  • Skill LevelBeginner
Print Recipe

Ingredients

  • Favorite cake mix or recipe

  • Creamy White Decorator Icing – 4 lb. Tub

  • Royal Blue Icing Color

  • Juniper Green Icing Color

  • Rose Icing Color

  • Black Icing Color

  • Sky Blue Icing Color

  • Lemon Yellow Icing Color

  • Red-Red Icing Color

  • Supplies

  • Rolling Pin

  • 6 x 3 in. Round Pan

  • 9 in. Angled Spatula

  • 13 in. Angled Spatula

  • Cooling Grid

  • 17-Piece Decorating Tip Set

  • Disposable Decorating Bags

Instructions

Click to mark complete

  1. Bake Cake. Prepare cake batter following recipe instructions. Bake and cool two cake layers. Trim one layer to 2 in. high.

    Fill and stack layers for 5 in. high cake.

  2. Tint Icing. Tint 3 cups white icing navy using color combination provided.

    Combine Royal Blue and Juniper Green icing colors to get navy color shown. Combine Rose and Black icing colors to get dusty mauve color shown. Combine Rose and Sky Blue icing colors to get deep magenta color shown. Combine Rose and Lemon Yellow icing colors to get salmon color shown.

    Tint ½ cup white icing each dusty mauve, deep magenta and salmon using color combinations provided. Using touch of Red-Red icing color, tint ½ cup white icing pink.

    Using Juniper Green icing color, tint ¼ cup white icing dark green.

    Using navy icing, ice cake smooth.

  3. Decorate cake. Prepare decorating bags with tips from kit and icing colors, as follows:

    Tip 1M and salmon icing

    Tip 32 and pink icing

    Tip 18 and dusty mauve icing

    Tip 3 and deep magenta icing

    Tip 352 and dark green icing

    Using bags with tips 1M, 32 and 18, pipe rosettes and stars around upper third of cake.

    Using bag with tip 3, pipe dots for centers of flowers and accents.

    Using bag with tip 352, pipe leaves.

Notes

How To

  • How to Pipe A Rosette

    How to Pipe A Rosette

    Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different petal effects. Rosettes can be used to add a simple floral accent to a dessert, or cover a cake and cupcakes.

  • How to Pipe Dots

    How to Pipe Dots

    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.

  • How to Pipe a Pull-Out Star

    How to Pipe a Pull-Out Star

    The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

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