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. Seriously?
    Every. Single. Time…You – AMAZE!!! Me!
    I can barely bake my way out of a wet paper bag – but you inspire me to try!

  2. This may be a really stupid question, but can you literally bake a cake in a bowl and it will turn out the same as baking it in a round cake pan?

    1. I experimented and used a thin stainless steel bowl to bake in. The cake will brown quite a bit more (at least in my experience). I had to trim down the cake, because it domed quite a bit in the baking, and I lowered the oven temp to 325, but it worked. HTH.

  3. I haven’t tried flowers since back in my Wilton class days. This is on my list for the next celebration we have!! So pretty and I love that the undercoat doesn’t have to be perfect!

  4. gorgeous. Thanks for sharing. I moved back to MIchigan after living in NC for 9 years and although I’m not a southern girl, I did LOVE the springs so when I looked at the house in Michigan with a beautiful purple hydrangea out front- you see I didn’t know you could even grow them in MI- I joked that this is why I bought the the house but it may have been more true than not. I wanted hydrangeas as my wedding flowers but had to get married in July (husband was heading to NC to fly the F-15E – the jet that crashed in Lybia yesterday) and we had like 2 weeks off between military gigs and you just don’t request more time off when you are heading to a military training. I
    ‘m thrilled you made the cake, put it up and gave us a tutorial. Merci’

  5. Gorgeous, as always. The shape of the cake really sets it apart and makes it pop. You have the best ideas 🙂

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