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. I just wanted to say thanks! I used your rose cake decorating for my last cake and loved how easy it was to do! I’m now going to try the hydrangea flowers based on your pictures! Thank you 🙂

    Reply

  2. thank you for sharing……just stunning, i cant wait to try and make this … 🙂
    thank you, thank you , thank you !

    Reply

  3. I am making this cake for my wedding, along with hydrangea cupcakes on diy cupcake stands. So excited!

    Reply

  5. Hey Girl! So after seeing this about a year ago, I finally decided to make it. Ive been talking it up to all my friends and showing them the pictures on your blog (seriously, people were probably sick of hearing about this cake 🙂 (maybe that makes you feel a little better about lying in bed at night thinking about cake- it ain’t just you). I love your blog and looking at all the beautiful cakes. I don’t know how ya do it with all your kids. I made the cake for my family for Easter. I don’t like my colors as much as yours, but I think it turned out pretty decent. Thanks for sharing the tutorial. Link to cake picture- http://instagr.am/p/JK_QTWwyfh/

    Reply

  6. Thank You for this awesome blog =)
    I´m from Finland ( a land that you have propably never even heard of)
    Every time when I see your creations I´m amazed. =)
    Thank´s

    Reply

  7. Hi, there! I just wanted to thank you for the inspiration for my sister-in-law’s bridal shower cakes. She loves hydrangeas and one of the other bridesmaids made hydrangea centerpieces. When I was looking for ideas of how I could incorporate hydrangeas into her cake, I came across your tutorial. Needless to say, it was exactly what I was looking for! I made hydrangea cakes in her colors and they came out great. I wrote a blog post about it and included a link to your tutorial.

    Thanks, again!

    http://www.thecakebeast.blogspot.com/2012/07/hydrangea-cake.html

    Reply

  8. Hi Amanda, ,I am based in Australia and I just want to say that I am trully inspired by your artwork and you have inspired me to be a creative baker. I have made few cakes, simply inspired by your blog. I am delighted by your art work and your blog has motivated me to take my baking adventure further. Just love your amazing work! Keep up a good work.

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  10. Hi Amanda!

    I was on my way to the cake decorating store (it’s like my church) by my house while looking on Foodgawker to find some inspiration for my mom’s birthday cake and came upon this beautiful recipe. Usually I love piecing together different recipes to make an uber-cake, but I stopped walking when I saw this on my smartphone and knew I had to create it and only it. This was the first time I’ve done this much piping, though I’ve been dying to get into it for a while. I know I have a lot of practice ahead of me, but I’m inspired by this experience and your gorgeous architectural piping to keep going and to get better. The only things I changed were using a gluten-free cake recipe (as per my allergies) and improvising a similar buttercream with fresh lemon juice instead of vanilla for the flowers since my mom is so crazy for lemon. She was head over heels for the result. Thank you for sharing your beautiful work and for making a great tutorial!

    Here’s my link with my pictures: prettylittlelions.tumblr.com

    Reply

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