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.
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.
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???)
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!
This is a really forgiving and easy technique… you really can’t go wrong!
And when you are all done, you get this…
Hope you will try it.
And be sure to leave a link and let me know if you did!
This is such a pretty technique. I am thinking about trying it for my daughter’s 2nd birthday, but maybe with a more kid-oriented cake (less sugar, mainly – I’ve heard about using pumpkin puree to substitute for the oil and sugar??). I wonder what kind of frosting I could make that wouldn’t be a sugar rush for her… any ideas?
This is such a pretty technique. I am thinking about trying it for my daughter’s 2nd birthday, but maybe with a more kid-oriented cake (less sugar, mainly – I’ve heard about using pumpkin puree to substitute for the oil and sugar??). I wonder what kind of frosting I could make that wouldn’t be a sugar rush for her… any ideas?
i know i don’t need to tell you this because you HAVE to hear it a zillion times a day — but i can’t hold back. you are so amazing!!! i’m so happy this blog exists so i can see your gorgeous work! i just need to figure out a way to actually eat some of those items you make 🙂
I just have a general cake question….I am making a cake for an event on Friday, how far in advance can I make the cake and have it frosted? (I am just using a boxed cake mix with your buttercream recipe. Instead of the cream I am using a strawberry falvored soda)
Thanks!!
http://www.flickr.com/photos/61536559@N08/5595683219/
well i started off making the rose cake. so i baked two white cake rounds. then i saw the hydrangea cake and switched to making this! i got all the way to piping and lo and behold i didnt have the right tip. so i switched back to the rose cake resulting in this hybrid
thought id share 🙂
Wow.
This is so beautiful! you are amazingly talented!!! 🙂
This is absolutely gorgeous! The flowers looks real. Love that fork, too!
If you make a pale pink one I want to see pictures, this is a beautiful cake. I am so inspired. I love to cake decorate, just never seem to set aside time to do it.
Totally awesome! Thanks for sharing with us…I will have to try this! 🙂