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. Lemon. 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 hydrangeas.
This is a white cake (recipe here) with lemon curd filling and lemon frosting covered in buttercream crumb coat and buttercream hydrangeas.
- 2 c confectioner's sugar
- 1/4 c butter softened
- 1 tbsp. fresh lemon juice
- 1 tbsp. milk
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In large bowl beat confectioner's sugar, 1/4 cup butter, and lemon juice until smooth.
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Add milk as needed, combine until ingredients are fully incorporated and light and fluffy.
- 1/2 c fresh lemon juice
- 1 tbsp. cornstarch
- 6 tbsp. butter
- 3/4 c white sugar
- 4 egg yolks beaten
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In medium saucepan, mix together lemon juice and cornstarch until smooth.
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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.
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Reduce heat to low and stir constantly until reach desired thickness. Don't let it come to a boil again! (takes about five minutes)
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Refrigerate for at least two hours.
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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!
Please make a video! I love this cake!
Yes, Please make a tutorial for this! I’m not sure how you made these flowers and I’d love to know!
There is a link to the tutorial at the top of the post! 🙂
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 🙂
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!
I love the Hydrangea cake! It’s so beautiful. I would love a tutorial on the buttercream hydrangeas. Best of luck with your upcoming arrival!
Love you work! Am dying to make this cake!!!
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!!!
Your cake looks great. Can you do a tutorial on how you cut the cake in layers and make the flowers. It would be greatly appreciated. In the process of buying a sphere pan. Thanks