Dessert cake

07/30/2025

Little White Rabbit Cake

Serves: 12
Prep Time: 30 mins
Cook Time: 25–30 mins
Decorating Time: 30–45 mins

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🍰 Ingredients

For the Cake:

1 box white cake mix (or your favorite white cake recipe)

Ingredients needed per cake mix (usually eggs, oil, water)

For the Frosting:

1½ cups unsalted butter (room temp)

4 cups powdered sugar

1–2 tbsp milk

2 tsp vanilla extract

Pinch of salt

For Decorating:

Shredded coconut (for “fur”)

Pink construction paper or fondant (for inner ears)

Mini marshmallows or candy eyes

Pink jellybean or candy (for the nose)

Black licorice strings or icing (for whiskers)

Round cake board or large plate

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🧁 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).

Prepare two 8-inch round cake pans. Grease and line with parchment paper.

Mix and bake the white cake according to box directions.

Let cool completely.

2. Shape the Bunny

Leave one round cake whole (this will be the bunny’s face).

Cut the second round cake into 2 equal ear-shaped pieces (like a crescent moon) and a small leftover bow-tie or tail (optional).

Arrange the pieces on a board: one round for the face, and the two side pieces as ears above the head.

3. Make the Frosting

Beat butter until fluffy (about 2 mins).

Gradually add powdered sugar, then vanilla and salt.

Add milk slowly until smooth and spreadable.

4. Frost and Decorate

Spread a thin crumb coat over all pieces. Chill for 15–30 mins.

Add a thick layer of frosting, then gently press shredded coconut over the surface for a fluffy bunny look.

Use candy for eyes and nose.

Use black icing or licorice for the whiskers and mouth.

Cut pink paper/fondant to fit inside the ears and place gently.

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🎉 Tips

Use a piping bag to add details like eyebrows or eyelashes.

Chill before serving for neater slices.

Get kids involved in decorating!

07/30/2025

My Little Pony Cake: Rainbow colors and little cartoon horse decorations.

🧁 Ingredients

For the Rainbow Cake Layers (6 colors):

3 ¾ cups (450g) all-purpose flour

1 tbsp baking powder

½ tsp salt

1 ½ cups (340g) unsalted butter, room temp

2 cups (400g) granulated sugar

6 large egg whites

1 tbsp vanilla extract

1 ½ cups (360ml) whole milk

Gel food coloring (red, orange, yellow, green, blue, purple)

For the Vanilla Buttercream:

2 cups (450g) unsalted butter, room temp

6 cups (720g) powdered sugar, sifted

2 tsp vanilla extract

4–6 tbsp heavy cream or milk

Pinch of salt

Decorations:

Fondant or edible image cutouts of My Little Pony characters

Edible glitter or star sprinkles

Piping gel or fondant for a rainbow arch

Optional: candy clouds, fondant stars, or small plastic pony toys

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👩‍🍳 Instructions

1. Make the Rainbow Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line six 6-inch or 8-inch round cake pans (or bake in batches if you have fewer pans).

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).

4. Add egg whites one at a time, mixing well. Add vanilla.

5. Alternate adding flour mixture and milk, mixing just until combined.

6. Divide batter evenly into 6 bowls. Tint each bowl a different color of the rainbow using gel food coloring.

7. Pour each colored batter into prepared pans and bake 15–20 minutes or until a toothpick comes out clean.

8. Let cakes cool completely on wire racks.

2. Make the Vanilla Buttercream:

1. Beat butter on high until creamy.

2. Gradually add powdered sugar, one cup at a time.

3. Add vanilla, salt, and cream as needed for consistency. Beat until fluffy (2–3 minutes).

3. Assemble the Cake:

1. Level cake layers if needed.

2. Starting with purple (or red if you're flipping the order), stack layers with a thin buttercream layer in between.

3. Crumb coat the cake (a thin layer of frosting) and chill for 30 minutes.

4. Frost the entire cake with a final smooth layer of buttercream.

4. Decorate:

Add fondant or edible pony decorations around the sides.

Pipe or place a fondant rainbow arch on top.

Add edible glitter, candy clouds, or stars for extra sparkle.

Top with small pony figurines if desired (non-edible, but cute!).

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📝 Tips:

Use gel coloring for vibrant, bake-stable rainbow layers.

You can use store-bought fondant or edible wafer paper with printed pony images.

The cake is best enjoyed within 2–3 days, stored in the fridge but served at room temp.

07/28/2025

Bouquet Cake: The cake itself looks like a 3D bouquet of roses from above.

Ingredients (for two 8-inch round layers):

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (room temp)

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk (or buttermilk for more moisture)

> For chocolate: replace ½ cup flour with ½ cup cocoa powder.

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Alternately add dry ingredients and milk, starting and ending with flour.

5. Divide batter into pans, smooth tops, and bake 30–35 min. Cool completely before decorating.

07/28/2025

Barbie cake

🍰 Ingredients

For the Cake (Vanilla or Chocolate)

3 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup milk

(Optional: Add ½ cup cocoa powder if making a chocolate version)

For the Frosting

2 cups unsalted butter (room temperature)

6–8 cups powdered sugar

2–3 tbsp milk or cream

2 tsp vanilla extract

Food coloring (pink, purple, etc.)

Other Supplies

1 Barbie doll (wrap lower half in plastic wrap or use a cake-safe doll pick)

Dome-shaped baking bowl or multiple cake pans to stack and carve

Offset spatula and piping tips for decorating

Cake board or stand

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🧁 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).

Grease and flour a dome-shaped bowl or 3–4 round cake pans (6–8 inches).

In a bowl, mix flour, baking powder, and salt.

In a large bowl, cream butter and sugar until fluffy.

Add eggs one at a time, beating after each. Mix in vanilla.

Alternate adding flour mixture and milk to the batter, mixing until just combined.

Pour into pans and bake:

Bowl: 50–65 minutes

Pans: 25–35 minutes each

Cool completely.

2. Prepare the Frosting

Beat butter until creamy.

Add powdered sugar gradually, alternating with milk or cream.

Beat in vanilla and desired food coloring.

3. Assemble the Cake

Level the cakes.

Stack layers with frosting between.

Carve into a skirt shape if using round pans.

Insert Barbie into the center (wrap her legs in plastic wrap or use a doll pick).

Cover the whole cake in a crumb coat of frosting. Chill for 30 min.

4. Decorate

Use colored frosting to pipe ruffles, swirls, or fondant decorations.

Design the dress however you'd like—add edible pearls, glitter, flowers, etc.

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🎀 Tips

Use a tall knife or cake leveler for even carving.

Chill the cake between decorating steps to prevent sliding.

You can make a buttercream or fondant overlay for a smoother “fabric” look.

07/28/2025

Pink Jelly Draped Cake

✨ Ingredients

For Clear Jelly Base:

2 cups water

2 tsp agar-agar powder (or 2 tbsp if using flakes)

4 tbsp sugar (adjust to taste)

1/2 tsp lemon juice (optional, for clarity and slight tang)

1 tsp rose water or 1/4 tsp strawberry extract (optional for flavor)

For Rose Center: Option 1: Edible Real Rose (unsprayed, pesticide-free)
Option 2: Fruit Rose (see below)

1–2 fresh strawberries or apple slices

1 tsp lemon juice

Optional Garnish:

Edible gold flakes

Mint leaves

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🌸 Make the Fruit Rose (if not using a real edible rose)

1. Thinly slice strawberries or apples using a mandolin or very sharp knife.

2. If using apple, soak slices in hot water with lemon juice for 1–2 minutes to soften.

3. Arrange slices in overlapping layers, rolling into a spiral to form a rose shape.

4. Secure with a toothpick or edible glue, if needed.

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🧊 Make the Clear Jelly Base

1. In a small pot, mix water, agar-agar, and sugar. Stir well.

2. Bring to a boil, stirring constantly. Let boil for 1–2 minutes to activate agar.

3. Turn off heat and stir in lemon juice and rose water or strawberry extract.

4. Let cool slightly (about 2–3 minutes), but don’t let it set.

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🌹 Assemble the Dangling Rose Jelly Cake

1. Prepare a mold (silicone dome mold or small round bowl).

2. Suspend your rose:

If real rose: pierce with a toothpick and suspend across the mold using tape or foil bridges.

If fruit rose: place on a shallow platform inside mold or suspend as above.

3. Gently pour cooled jelly into the mold around the rose. Pour slowly to avoid air bubbles.

4. Let sit at room temperature for 10–15 minutes, then refrigerate for at least 2 hours until fully set.

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🍰 Unmold & Serve

1. Gently unmold onto a chilled plate.

2. Garnish with mint leaves, edible gold, or berries.

3. Serve cold and enjoy the dangling illusion of the rose suspended in crystal-clear jelly.

07/27/2025

hamburger cake

🎂 Ingredients

For the Vanilla Cake "Buns":

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

Brown food coloring or cocoa powder (optional, for a toasted bun look)

Sesame seeds (optional, for decoration)

For the Chocolate Cake "Meat Patty":

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

2 eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot water or hot coffee (for rich flavor)

For Decoration:

Lettuce: Green fondant, green-tinted shredded coconut, or sliced green kiwi

Cheese: Yellow fondant or thin slices of mango/pineapple

Tomatoes: Red fondant circles or thin strawberry slices

Condiments: Red (strawberry/raspberry jam) and yellow (lemon curd or dyed buttercream) "ketchup" and "mustard"

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🧁 Instructions

1. Bake the Cakes

Vanilla Buns:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Alternate adding flour mixture and milk. Mix until smooth.

5. Pour into pans and bake 30–35 mins or until toothpick comes out clean.

6. Let cool completely. Optional: Tint top "bun" with a little brown food coloring or dust cocoa powder for a toasted look.

Chocolate Patty:

1. Grease and line an 8-inch cake pan.

2. In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.

3. Add eggs, milk, oil, and vanilla. Beat until smooth.

4. Stir in hot water or coffee. Batter will be thin.

5. Pour into pan and bake 30–35 mins. Cool completely.

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2. Assemble the Burger Cake

1. Bottom Bun: Place one vanilla cake on a serving plate.

2. Add Lettuce & Cheese: Layer green fondant/coconut/fruit, followed by yellow fondant/mango slices, draping slightly over the edges.

3. Place Chocolate Cake: Add chocolate cake layer on top like the "meat patty."

4. Add Tomatoes & Condiments: Place red fondant or strawberries. Add jam and lemon curd in zigzag for ketchup/mustard.

5. Top Bun: Place the second vanilla cake on top.

6. Optional: Brush top with a little corn syrup or glaze and sprinkle sesame seeds.

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🎉 Tips

Use dome-shaped cake pans or carve the vanilla cakes for a realistic hamburger bun shape.

Chill before slicing for cleaner cuts.

Customize with your favorite fruits or fondant accents!

07/27/2025

coffee cup cake

Looks like: A floating coffee cup tilted mid-air, pouring chocolate or "coffee" onto a cake base below.

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🧁 Components Overview:

1. Cake Base – Chocolate or coffee-flavored layer cake

2. Chocolate Ganache – Used as the "spilled coffee"

3. Gravity-Defying Structure – Supports the floating cup

4. Decor – Optional cream, mini coffee beans, or chocolate shavings

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🧱 Part 1: Anti-Gravity Structure

🛠 Materials (not edible):

Wooden cake base or cake drum

Food-safe PVC/straw or copper pipe (approx. ½ inch diameter)

Stiff wire or wooden dowel

Strong glue (for cup only, not touching food)

Lightweight coffee cup or mug (plastic/ceramic)

🏗️ Assembly:

1. Drill or glue the pipe vertically into the cake board.

2. Bend the top of the pipe forward to simulate a pouring arc.

3. Glue the coffee cup securely at the top, angled downward.

4. Test for stability before adding cake or decorations.

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🍰 Part 2: Chocolate or Coffee Cake (8” round)

Ingredients:

1¾ cups (220g) all-purpose flour

¾ cup (75g) unsweetened cocoa powder

1½ tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup (200g) granulated sugar

½ cup (100g) brown sugar

2 large eggs

1 cup (240ml) buttermilk

½ cup (120ml) neutral oil (canola, vegetable)

1 cup (240ml) brewed coffee (hot)

2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line 2x 8” pans.

2. Mix all dry ingredients in one bowl.

3. Whisk eggs, buttermilk, oil, and vanilla in another.

4. Combine wet and dry ingredients. Slowly add hot coffee.

5. Pour into pans and bake 30–35 mins. Cool completely.

6. Level and stack with buttercream or coffee frosting.

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🍫 Part 3: Chocolate Ganache "Coffee Spill"

Ingredients:

200g dark or milk chocolate, chopped

150ml heavy cream

Instructions:

1. Heat cream until just simmering.

2. Pour over chocolate, wait 1 minute, stir until smooth.

3. Let it cool slightly until thick but pourable.

Optional: Add a touch of instant espresso powder to ganache for a mocha effect.

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🎨 Part 4: Assembly & Decoration

1. Stack and frost your cake base. Cover with a smooth chocolate or coffee buttercream.

2. Use the ganache to:

Coat the pipe, starting from the cup down to the cake to mimic a "pour".

Drip over the cake top, blending the fake "flow" into the surface.

3. Stick chocolate pieces, shavings, or candy melts to the flow while the ganache is soft to simulate coffee splashes.

4. Add piped whipped cream or buttercream on top, with edible coffee beans for effect.

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✅ Tips:

For a super realistic effect, color your ganache slightly lighter for milk coffee, darker for espresso.

Use a lightweight cup to avoid tipping the structure.

Let ganache cool to a syrupy texture before applying—it’ll cling better and look more like liquid.

07/27/2025

07/26/2025

Double heart engagement cake

Serves: ~20 people
Prep Time: 1 hour
Bake Time: 30–35 minutes
Tools Needed:

2 heart-shaped cake pans

Electric mixer

Offset spatula or piping bag

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🧁 Ingredients

For the Vanilla Sponge Cake (makes two 9-inch heart layers)

2 ¾ cups (350g) all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, room temperature

2 cups (400g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

Optional: zest of 1 lemon (for brightness)

For the Buttercream Frosting

1 ½ cups (340g) unsalted butter, room temperature

5 cups (600g) powdered sugar, sifted

2 tsp vanilla extract

2–4 tbsp heavy cream or milk

Pinch of salt

Optional: food coloring (blush pink, ivory, or gold)

Decorations

Edible gold leaf or pearls

Fresh or sugar flowers

Fondant initials

Cake topper (“Engaged!”, couple's initials, etc.)

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👩‍🍳 Instructions

1. Prepare the Cake Pans

Preheat oven to 350°F (175°C).

Grease and flour two heart-shaped pans, or line with parchment.

2. Make the Cake Batter

In a bowl, whisk together flour, baking powder, salt.

In a large bowl, beat butter and sugar until light and fluffy (~3–5 min).

Add eggs one at a time, then mix in vanilla (and lemon zest if using).

Alternate adding flour mixture and milk in batches, beginning and ending with flour. Mix until just combined.

3. Bake

Divide batter evenly between the two pans.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Cool in pans 10 minutes, then remove and cool completely.

4. Make the Buttercream

Beat butter until creamy.

Gradually add powdered sugar.

Mix in vanilla, salt, and cream/milk until fluffy and spreadable.

Tint with food coloring if desired.

5. Assemble the Cake

Level the cake layers if needed.

Place one heart on the base. Add a layer of buttercream in between if stacking.

Frost entire cake with a thin crumb coat. Chill 30 min.

Apply final layer of frosting. Smooth with an offset spatula.

6. Decorate

Pipe borders or rosettes.

Add flowers, toppers, initials, or edible decorations.

Chill until serving.

07/25/2025

Graduation Cap Cake

🍰 Ingredients:

For the Round Cake Base (8-inch cake):

1 ¾ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

¾ cup buttermilk (or whole milk with 1 tsp vinegar)

For the Square Cap Top (use an 8-inch square cake pan or brownie pan):

1 box of chocolate fudge cake mix (or your favorite dense cake)

Eggs, oil, and water as listed on the box

For the Frosting:

1 cup unsalted butter, softened

3–4 cups powdered sugar

¼ cup heavy cream or milk

2 tsp vanilla extract

Food coloring (black or school colors, optional)

For the Tassel:

Fruit roll-ups or licorice strings

Mini peanut butter cup or chocolate truffle (for the button)

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🧁 Instructions:

1. Bake the Cakes:

Preheat your oven to 350°F (175°C).

Grease and flour an 8-inch round cake pan and an 8-inch square pan.

Prepare the round cake using the from-scratch batter above.

Prepare the square cap top using the boxed mix.

Bake both according to the times on your recipes (round ~30-35 min, square ~25-30 min), or until a toothpick comes out clean.

Cool completely on wire racks.

2. Prepare the Frosting:

Beat butter until fluffy. Gradually add powdered sugar.

Mix in cream and vanilla. Adjust consistency with more sugar or cream.

Tint with food coloring if desired (black, blue, gold, etc.).

3. Assemble the Cake:

Place the round cake on a cake board or plate and level it.

Frost the round cake entirely.

Place the square cake on top, centered (you may need to trim it).

Frost the top square cake separately (you can remove it to frost neatly, then place it back on top).

4. Make the Tassel:

Cut fruit roll-ups or licorice into thin strips.

Bunch and twist one end to make a tassel.

Place a mini peanut butter cup or chocolate truffle in the center of the square top, secure with frosting.

Attach the tassel under the center button.

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🎉 Optional Decoration Ideas:

Pipe the graduation year on the square cap with contrasting frosting.

Add sprinkles or edible glitter in school colors.

Write "Congrats, [Name]!" around the base.

07/25/2025

Cake inspired by a fantasy book

Serves: 20–24
Prep Time: 60 minutes
Bake Time: 30–40 minutes
Decorating Time: 1–2 hours
Skill Level: Intermediate

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Ingredients

For the Cake:

3 cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (room temp)

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 ¼ cups whole milk

For the Buttercream:

1 cup unsalted butter (room temp)

4 cups powdered sugar

2–4 tbsp heavy cream or milk

2 tsp vanilla extract

Gel food coloring (various colors)

For Decoration:

Fondant (white, pink, blue, silver, etc.)

Edible gold or silver dust

Royal icing (optional, for detailing)

Toy or edible princess, knight, or castle figurines

Edible markers (optional)

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Instructions

1. Bake the Cake:

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 9x13-inch rectangular cake pans.

3. In a bowl, whisk together flour, baking powder, and salt.

4. In a large mixing bowl, cream butter and sugar until light and fluffy.

5. Beat in eggs, one at a time, then vanilla.

6. Alternate adding flour mixture and milk, mixing until just combined.

7. Divide batter evenly between the pans.

8. Bake 30–40 minutes or until a toothpick comes out clean.

9. Cool completely, then level the tops if needed.

2. Prepare the Buttercream:

1. Beat butter until smooth and fluffy.

2. Gradually add powdered sugar, mixing on low.

3. Add vanilla and enough cream to reach desired consistency.

4. Tint small portions with gel food coloring for decorations.

3. Assemble the Book Shape:

1. Place both cakes side by side on a large cake board.

2. Carve a shallow curve down the center line to mimic the open spine.

3. Frost the entire cake with a thin crumb coat of buttercream. Chill for 15–20 minutes.

4. Apply a smooth final coat of buttercream, shaping the top gently to enhance the open-book illusion.

4. Decorate:

Use fondant to create a cover border around the “book.”

Roll out white fondant for pages; score with a knife or fondant tool for page lines.

Write a short “story” or message with edible markers or piped royal icing.

Add castle, princess, or knight figurines on either side or in the center.

Dust edges with edible shimmer or gold for a magical touch.

Pipe or stencil swirls, stars, or vines as fairy tale motifs.

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Tips:

For extra height, stack each half with a second layer and add filling in between.

Chill cake before carving or decorating for cleaner cuts and details.

Make the cake a day ahead so decorations can set well.

07/24/2025

flower cake

Ingredients (for 2 x 8-inch round layers):

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, room temperature

1 ¾ cups (350g) granulated sugar

4 large eggs, room temperature

1 tbsp pure vanilla extract

1 cup (240ml) whole milk, room temperature

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. Whisk flour, baking powder, and salt in a bowl.

3. In a large bowl, beat butter and sugar until pale and fluffy (about 3–4 minutes).

4. Add eggs one at a time, mixing well after each. Add vanilla.

5. Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.

6. Divide batter evenly between pans. Bake for 28–32 minutes or until a toothpick comes out clean.

7. Cool in pans 10 minutes, then transfer to wire rack to cool completely.

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🍦 Vanilla Buttercream Frosting (for base and piping)

Ingredients:

1 ½ cups (340g) unsalted butter, room temperature

5 cups (600g) powdered sugar, sifted

2–4 tbsp heavy cream

1 tbsp pure vanilla extract

Pinch of salt

Instructions:

1. Beat butter on medium-high until light and fluffy (3–5 mins).

2. Gradually add powdered sugar, one cup at a time.

3. Add vanilla, salt, and cream 1 tablespoon at a time until desired consistency is reached.

4. Beat on high for 2–3 minutes to make it extra fluffy.

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🌸 3D Partially Open Flower (Fondant or Buttercream Option)

Option A: Fondant Flower

What You’ll Need:

White fondant + gel food coloring (pink, blush, etc.)

Petal veiner or ball tool

Edible glue or water

Foam pad, modeling tools

Steps:

1. Color your fondant lightly and roll thin.

2. Cut 5–7 petals (vary sizes slightly).

3. Use veiner/ball tool on foam pad to thin and curl edges.

4. Create a base bulb for the center and attach the smallest petals first using edible glue.

5. Layer larger petals outward in a slightly “unopened” arrangement.

6. Let dry slightly to hold shape. Place flower in the center of the cake.

Option B: Buttercream Flower (Piping Method)

Tools:

Piping bags

Petal tip (e.g., Wilton 104)

Flower nail

Parchment squares

Steps:

1. Tint buttercream light blush or desired color.

2. On the flower nail, pipe a small cone as the base.

3. Pipe petals around the base in tight overlapping arcs (use fewer petals to keep it partially opened).

4. Transfer to freezer to firm.

5. Once set, carefully place in the center of the cake.

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🎨 Decoration Tips

Use muted, natural colors: blush, cream, peach, soft green.

Add a few buttercream leaves or vines near the flower using a leaf tip (e.g., Wilton 352).

Smooth the rest of the cake with white or pale-toned buttercream for an elegant base.