Hydrangea Cake (And a Virtual Baby Shower!!)

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Full Tutorial for this cake Here!


My extremely talented and creative and artistic grandma (she even has her own facebook page, how cute is that?) has been an artist using various mediums for more years then I have been alive.

She has sorta been on a watercolor kick in the last few years, and I am SO glad she is. Her talent with watercolor is truly awesome!

A few years ago she gifted me with this:


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Hydrangeas are one of my favorite flowers, so this piece is so special to me!

As I gazed at it the other day… it hit me. I gotta make this a cake!

Seriously. Who thinks like that???

So I made this.


I am not inventing the wheel here. Is that how the saying goes? Or should I say, “I am not re-inventing the wheel here?” Ugh. Lets just blame pregnancy brain.

So this is just my take on it! :)


Although I love the periwinkle and cool tones the best, I really wanted to capture the color scheme that my grandma created in her art.


And then, because I am determined to FORCE Spring into my life, I made the inside the most spring like flavor I could imagine.


Seriously, I don’t even like lemon cake.

Or, at least I didn’t think I did!


This is a white cake (recipe here) with lemon curd filling and lemon frosting covered in buttercream crumb coat and buttercream hydrangea’s.

Lemon Frosting


  • 2 cups confectioner's sugar
  • 1/4 cup butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk
  • In large bowl beat confectioner's sugar, 1/4 cup butter, and lemon juice until smooth.


  1. Add milk as needed, combine until ingredients are fully incorporated and light and fluffy.


Lemon Curd Filling

1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten

In medium saucepan, mix together lemon juice and cornstarch until smooth.

Add butter and sugar and bring mixture to boil over medium heat. Stir constantly for one minute. In small bowl use a whisk to beat egg yolks until smooth. Add in a small amount of the hot lemon mixture to the egg yolks. (this is tempering the eggs) Now pour the egg mixture back into the sauce pan, whisking rapidly until fully combined.

Reduce heat to low and stir constantly until reach desired thickness. Don’t let it come to a boil again! (takes about five minutes)

Refrigerate for at least two hours.

Make sure its cool before adding to cake. Its a good idea to make this ahead of time so your cake assembly can be easier!


I made my favorite buttercream frosting for the flowers, and I used the entire amount! So even though the recipe is for a large quantity, I used it all.

I just separated it into three bowls then added pink, light purple, and dark purple to each bowl respectively.

This cake is truly delicious. Moist. Full of different flavors and taste bud tingling sensations.

Can you just imagine it at a bridal shower or even as miniature centerpieces at a wedding???

This post was getting kinda long so I decided not to included the tutorial for the cake. If that is something of interest, just let me know. I didnt know if it was pretty self explanatory or not. :)


And this was an unexpected and totally amazing and humbling and (seriously, they made a preggers lady cry!) wonderful surprise!! I woke up to a virtual baby shower this morning!! I am just blown away!! I LOVE these amazing and talented and beautiful and sweet ladies… I hope you will too… this is the most beautiful shower I have EVER seen!!! You must stop by and see the creative and gorgeous things these fantastic ladies have created… just WOW!!!!

Thank you so much to these amazing women!!

Virtual Shower Menu


Add a Pinch –i am baby Shower Punch
TidyMom –Ducky Bath Blue Punch

Savory Bites

Dine and Dish –Stuffed Mushrooms
GoodLife Eats –Cucumber Sandwich Recipe
My Baking Addiction –Crab Rangoons
Simple Bites –Spring Crudité, Buttermilk-Black Pepper Dip


A Farmgirl’s Dabbles –{i am baby} cakes
Bake at 350 –Baby on Board Cookies
Bakers Royale –Baby Shower Cupcakes
Bluebonnets and Brownies –Mini Fruit Pizzas
Confessions of a Cookbook Queen –Homemade Butter Mints
Food for My Family –Baby Shower Macarons
Gourmande in the Kitchen –Chocolate Blueberry Truffles
My Kitchen Addiction –Sourdough Cinnamon Rolls
She Wears Many Hats –“B” is for Boy – Itty Bitty Baby Cupcakes
Smith Bites –Strawberries with Brown Sugar Dip
What’s Cooking with Kids –Hamentashen cookies

Last But Not Least

Wenderly –Baby Cards




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  1. Roberta says

    Your cake looks beautiful! I love that you have something recreated from your grandmother’s; a new tradition to pass on! Quick question: how did you make the hydrangeas? I’ve been searching the web but not having much luck : / Thank you and happy baking :)

  2. Krystal says

    I would be satisfied if you even just told me what tip you used to make the hydrangea flowers. A tutorial would be great but please, please tell us what tip to use. Thanks!

  3. Linda says

    I too would love a tutorial on this! Which tip to use and how to create the flower pedals, etc.
    Please let me know if you post it!!! It is absolutely beautiful!!!


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