Floral Buttercream Transfer Wrap Cake

Instructions

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1. - Bake cakes. Prepare cake batter following recipe instructions. Bake and cool 2 cake layers. Level both layers to 2-1/2 in. high. Fill and stack for 5 in. high cake.
2. -

   Tint icing and prepare decorating bags. Using formulas listed below, tint icing and prepare decorating bags as follows:

   For Flower #1 (vibrant purple flower with white stripes and magenta center):

   • Using Violet and Rose icing colors, tint 1/2 cup icing vibrant purple; place in bag with tip 4
   • Using Rose and Sky Blue icing colors, tint 1/4 cup icing magenta; place in bag with tip 2
   • Place 1/4 cup white icing in bag with coupler; attach tip 1 (this icing will also be used to pipe flower #4 and dots on cake)

   For Flower #2 (lavender flower with medium purple center):

   • Using Violet and Rose icing colors, tint 1/4 cup icing medium lavender; place in bag with tip 2
   • Using Rose and Violet icing colors, tint 1/4 cup icing light lavender; place in bag with tip 1
   • Using Violet and Rose icing colors, tint 1/4 cup icing medium purple; place in bag with tip 2
   • Using Rose and Red-Red icing colors, tint 1/4 cup icing bright red; place in bag with coupler; attach tip 1 (this icing will also be used to pipe flower #3)

   For Flower #3 (bright red flower with 5 petals and yellow center):

   • These flowers will be piped using the remaining bright red icing from flower #2; attach tip 2
   • Use Lemon Yellow icing to tint 1/4 cup icing lemon yellow; place in bag with tip 1 (this icing will also be used to pipe leaf #1)

   For Flower #4 (light coral flower with 5 petals and blue/violet center):

   • Using Creamy Peach and Pink icing colors, tint 1/4 cup icing light coral; place in bag with tip 4
   • Using Violet and Sky Blue icing colors, tint 1/4 cup icing medium violet; place in bag with tip 1
   • Using Delphinium Blue icing color, tint 1/4 cup icing delphinium blue; place in bag with tip 1
   • You will also need the bag of white icing from flower #1 with tip 1

   For Leaf #1 (long stem of rounded leaves):

   • Using Leaf Green and Lemon Yellow icing colors, tint 1/4 cup icing bright green; place in bag with coupler; attach tip 2 (this icing will also be used to pipe leaf #2)
   • You will also need the bag of lemon yellow icing from flower #3

   For Leaf #2 (forest green leaf with bright green vein):

   • Using Teal, Kelly Green and Black icing colors, tint 1/4 cup icing forest green; place in bag with tip 2
   • You will also need the bag of bright green icing from leaf #1; attach tip 1

   For Leaf #3 (medium stem of pointed leaves):

   • Using Leaf Green, Moss Green and Lemon Yellow icing colors, tint 1/2 cup icing light green; place in bag with tip 2
   • Using Moss Green and Juniper Green icing colors, tint 1/4 cup icing medium green; place in bag with tip 1

   For Background:

   • Using Black icing color, tint 4 cups icing* black; place 2 cups in bag with tip 4; place 1 cup in bag with tip 1M; reserve remaining cup for icing cake
   • You will also need the bag of white icing from Flowers #1 and 4; attach tip 2

   *For a deep black, try using chocolate buttercream as a base rather than white.

3. - Ice cake. Using reserved black icing, ice sides and top of cake smooth.
4. -

   Prepare buttercream transfer template. Print floral pattern template. Place on cake board; tape to secure.

   Cut parchment paper into rectangle measuring 5-1/4 in. high by 24 in. wide (it should be a little bigger than the floral pattern to allow for the added width of the buttercream transfer). Place over flower pattern; tape to secure.

Notes

Resources

How To

How to Make a Buttercream Transfer

If you've ever wondered how to pipe a character or a logo on your cake, chances are you've stumbled across the buttercream transfer technique. A time-tested method for making iconic designs, buttercream transfers are a great way to make an edible image without the stress of messing it up.