Flower Buttercream Cake
Bring spring into your home with this colourful flower cake! Perfect for a spring party, Easter or a sunny birthday celebration!
Lo que necesita para flower buttercream cake:
Ingredientes
- 330 g FunCakes Mix for Sponge Cake Deluxe
- 300 g FunCakes Mix for Swiss Meringue Buttercream
- 100 g FunCakes Mix for Crème Patisserie
- FunCakes Food Colour Gel Yellow
- FunCakes Food Colour Gel Purple
- FunCakes Food Colour Gel Orange
- FunCakes Food Colour Gel Bright Green
- FunCakes Food Colour Gel Vanilla White
- FunCakes Soft Pearls Medium Gold
- FunCakes Nonpareils Gold
- FunCakes Clear Piping Gel
- FunCakes Bake Release Spray
- 660 g unsalted butter
- 5 eggs (approx. 250 g)
Materiales
- FunCakes Decorating Bags 30 cm
- 2x Wilton Extra Deep Round Cake Pan Ø 15 x 10 cm
- Wilton Basic Turntable
- Wilton Recipe Right Non-Stick Cooling Grid 40x25 cm
- Wilton Small Cake Leveler 25cm
- Wilton Comfort Grip Spatula Angled 22,5 cm
- Wilton Decorating Tip #018 Open Star Carded
- LOYAL Spatula Angled and Pointed 10cm
Preheat the oven to 180°C (convection oven 160°C) and grease the baking pans with baking spray.
Prepare 330 g FunCakes Mix for Sponge Cake Deluxe as indicated on the packaging. Divide the batter between two baking pans and bake the sponges cake for 30-35 until fully baked. Turn the cake onto a wire rack immediately after baking and allow it to cool completely.
Tip! To check whether the sponge cake is fully baked: gently press the top with your hand. If it springs back, it is done. If not, bake for a little longer.
Prepare 100 g FunCakes Mix for Crème Patisserie as indicated on the packaging and place it in the refrigerator to set.
Also prepare 300 g FunCakes Mix for Swiss Meringue Buttercream as indicated on the packaging in three separate batches. This ensures the cream becomes light in colour and silky smooth in texture.
Tip! Make sure to thoroughly wash and degrease the bowl and whisk between each batch.
The buttercream may split when the butter is added to the mixture. Don’t worry, this is completely normal! Simply keep mixing at the highest speed and the buttercream will come back together.
Using a cake leveler, slice both sponges in two layers. Fill and stack the layers with the FunCakes Mix for Crème Patisserie and Swiss Meringue Buttercream. Cover the outside of the cake with a thin crumb coat of uncoloured buttercream and let it set in the refrigerator for 1 hour.
Colour a sufficient amount of buttercream with the FunCakes Food Colour Gel Vanilla White to a very subtle yellow shade and cover the cake again with a slightly thicker layer.
Divide the remaining buttercream into 4 portions and colour them in pastel shades using the yellow, purple, orange and green food colour gels. Use a small pointed palette knife to apply small amounts of buttercream onto the cake and gently pull away to create flowers and leaves. Then deepen the colours with some more colour gel and add more flowers and leaves. Don’t worry if some flowers and leaves overlap!
Prepare a decorating bag fitted with tip #018 and pipe small stars in the centre of several flowers. For the remaining flowers, attach nonpareils using a small amount of clear piping gel, and finish by placing golden sugar pearls in the centre.
