It’s time for the final buttercream flower cake of our series, a bold bright red berry, orange ranunculus, “snow white” dahlia & pink rose wreath cake. This cake was inspired partly by the beautiful bunches of red berries hanging from the bare branches of trees in the UK at this time of year. This time a mixture of natural and gel colours were used to colour the buttercream – natural shades work best with the paler colours, but bright reds need a bit of help from concentrated gels to give a real colour “pop”. All the other details you’ll need are in the blog post below. Enjoy!
Buttercream recipe:
Sawsen’s Egg Free Swiss buttercream recipe pt 2 – NO protein powder versions
Piping tips:
- Wilton 104 for roses and ranuncula
- Wilton 70 for dahlia petals
- Wilton 1 or piping cones for centres, buds, branches and berries
- DIY piping cones
Colourings:
Watch my DIY food colours video for more details.
- Red: gel colours
- Brown: melted cooled chocolate
- Pink colour: a little beetroot powder
- Orange: turmeric plus beetroot powder
- Yellow: a little turmeric powder
- Green: Spirulina and matcha powder.
Instructions:
- Bake and ice a cake using a recipe of your choice. If you don’t know how to ice cakes or need a recipe, follow the links below.
Secrets for a perfectly smooth buttercream finish on your cake
. - Prepare a batch of my buttercream, links above, and colour using natural or gel colours. For pale colours you can use the powders dry, just make sure they are crushed/ sifted free of any lumps first. Otherwise, you can mix powders with a tiny bit of warm water until you get a thick paste before use.
- Divide the buttercream into piping bags fitted with the appropriate tips.
- Pipe flowers such as dahlias, ranunculus and roses onto parchment paper and freeze solid.
- Pipe a curve of buttercream onto the cake as shown
- Decorate by adding frozen flowers, largest first. Note: this seems like a lot of buttercream, but it is still less on each slice than you would get on a cupcake with a tall swirl on top. Once the cake is cut into slices this becomes obvious.
- Pipe branches at the edges of the wreath using brown buttercream.
- Accentuate and fill space by piping berries as shown in the video.
That should be all you need to know to make your own red berry & ranunculus wreath cake 🙂 Thank you for watching this series, subscribe & stay tuned for more tutorials to come!
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