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.

IMG_6281.stamp

Pin It

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.

IMG_6288.stamp

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???)

IMG_6292.stamp

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!

IMG_6299.stamp

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

And when you are all done, you get this…

IMG_6311.stamp

Hope you will try it.

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

IMG_6546.stamp

 

Share with your friends!

Categorized in:

Related Recipes

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 came on your blog the first time looking at your original hydrangea cake post. I was excited when I went on foodgawker today to see the tutorial on how you did the petals. And you added it so fast. I will be sure to add you to my favorites list.

  2. oh my! This is really pretty!
    I found you through the Decorated Cookie’s post about your cookie giveaway.
    Kelsey

  3. You make it look so easy! I am really awful with that pastry tip, though. Flowers are always my downfall. I know my cake wouldn’t look nearly as pretty as yours does!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.