Just in case anyone wanted to make their own Hydrangea Cake, here a a couple quick tips to make it easier for you!

First, I baked my cake. I just did a regular white cake with the lemon curd filling and lemon frosting. (Seriously delish.. and perfect for spring or Mothers Day!)

I used 8in pans then carved around the edges to make my ‘bouquet’ shape.

You can also bake cake in round pyrex bowl or basketball cake pan or something round.

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I then covered the cake in buttercream frosting and chilled it in the fridge.

For the flowers, I used the rest of my buttercream, making sure the consistency was on the thicker side. Pick the colors that you prefer, and create three of four variations for your petals.

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Using a #104 tip with the small edge out, I just piped out four petals to each flower.

I think the actual hydrangea petals are a bit more flat, so if you can master the tip you can create a more realistic looking petal!

(This was my first time trying this flower… I am hoping to improve more for next time… I also want to make this cake in white and pale pink… can’t you just see it???)

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I started with one color in one section then made a bunch of flowers overlapping each other again and again.

Then went back in with another color and started adding more flowers. Anytime I saw a flower that I didn’t think was good enough I just added a new one on top of it!

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This is a really forgiving and easy technique… you really can’t go wrong!

And when you are all done, you get this…

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Hope you will try it.

And be sure to leave a link and let me know if you did!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Oh, wow. I loved this the other day, but I super love it now! You make it look so easy! Thank you. 🙂

  2. This doesn’t look as hard as I originally thought. Maybe I will get some guts and give it a try. So pretty.

  3. Could you make it look anymore easier. So So talented!! I know for FACT that if I attempted to make this amazing cake, I would end up with something that is so entirely different it would be considered for Cake Wrecks!!

  4. I’m so glad you put up the tutorial. I will try to make it even though I’m not great at frosting cakes. Your so talented! I wish I was you!

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