Hydrangea Cake

filed under: Miscellaneous on March 21, 2011

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: IMG_6492.grandmaart Pin It

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. IMG_6394.stamp

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! 🙂 IMG_6463.stamp 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. IMG_6446.stamp 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! IMG_6416.stamp This is a white cake (recipe here) with lemon curd filling and lemon frosting covered in buttercream crumb coat and buttercream hydrangeas.

Lemon Frosting
Prep Time
15 mins
Total Time
15 mins

This is a white cake (recipe here) with lemon curd filling and lemon frosting covered in buttercream crumb coat and buttercream hydrangeas.

Course: Dessert
Cuisine: American
Keyword: Lemon Frosting
Servings: 8 servings
Author: Amanda Rettke
  • 2 c confectioner's sugar
  • 1/4 c butter softened
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. milk
  1. In large bowl beat confectioner's sugar, 1/4 cup butter, and lemon juice until smooth.

  2. Add milk as needed, combine until ingredients are fully incorporated and light and fluffy.


Lemon Curd Filling
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Curd Filling
Servings: 8 servings
Author: Amanda Rettke
  • 1/2 c fresh lemon juice
  • 1 tbsp. cornstarch
  • 6 tbsp. butter
  • 3/4 c white sugar
  • 4 egg yolks beaten
  1. In medium saucepan, mix together lemon juice and cornstarch until smooth.

  2. 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. 

  3. Reduce heat to low and stir constantly until reach desired thickness. Don't let it come to a boil again! (takes about five minutes)

  4. Refrigerate for at least two hours.
  5. 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!


I made my favorite buttercream frosting for the flowers, and I used the entire amount! So even though the recipe is for a large quantity, I used it all. I just separated it into three bowls then added pink, light purple, and dark purple to each bowl respectively. This cake is truly delicious. Moist. Full of different flavors and taste bud tingling sensations. Can you just imagine it at a bridal shower or even as miniature centerpieces at a wedding??? This post was getting kinda long so I decided not to include the tutorial for the cake. If that is something of interest, just let me know. I didn’t know if it was pretty self-explanatory or not. 🙂

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  • Bridgette says:

    ahhh I am too late to help with the previous post for people in hard times. I think it is so extremly powerful and amazing that you turned it to the readers of your blog, and I am not at all suprised that you were able to meet each of those needs!
    Also! I made a cake you had on your blog for a friends bridal shower and she LOVED it! I’ll send you an email with the finished look 🙂
    thanks for the on going inspiration as I learn how to decorate and fill my life and the lives of others with treats made with love and lots of colorful sugar!

  • Bridgette says:

    er uh.. whats your email I cant find it on here? lol

  • colleen says:

    How are you feeling mama? You amaze me that you are 9 months preggy a mom of 3 and and you have the time and energy to all this. You rock!God bless

  • Crescendo Event Design says:

    This cake is fun! I love it -very simple. My girlfriend has been sick so I might try this to cheer her up. I am thinking either blue or varying shades of pink. Thanks for sharing!

  • Kelly says:

    The cake and the painting are both gorgeous! Creativity must run in the family!

  • Dominique Dobson says:

    Hey there – would love to know what tip you used – did I miss that part? Love the cake, it’s beautiful!

  • Shea says:


  • Andrea Meyers says:

    Oh my goodness, the painting is beautiful, and I love you made a cake inspired by it. Gorgeous!

  • Abbie says:

    Saw this on The Kitchn (my brownies were part of the same post). So beautiful. Great work!

  • Karen says:

    I’d love to know what tip you used to create the flowers!

  • angie says:

    I was browsing your blog and my 5 year old saw your lovely cake and gasped, “That cake is so beautiful!” I happen to agree. It looks tasty and gorgeous.

  • bluecottonmemory says:

    I’ve got hydrangeas on my blog right now! You should bring your cake over.
    So you’ve given us the recipes, but I really need you to show me how to make the petals. I’m doing cupakes for my nieces wedding show – and I want to do blue and white. Can you help me here by doing a how to?

  • Courtney says:

    Girl you’re nothing short of amazing with your beautiful talent! Love it!!

  • Veronicapequeno says:

    Nice idea 😉

  • elyse says:

    just popped over from lidy’s blog. so beautiful! talent definitely runs in your family!

  • Holly says:

    I LOVE this cake, and it sounds so yummy. Won’t you please post a tutorial on frosting it when you have a minute (when will that be, with the new baby?) Anyhoo, have a wonderful day and thanks so much!

  • Nike Shox Dream says:

    GO ON!!!!!!!!!!!!

  • SweetSugarBelle says:

    Back again…looking at the lemon frosting…now I’m itching to see the blue version, hint hint….

  • Katie says:

    My only question would be did you make the flowers on the cake, or did you make them then add them to the cake?

  • That cake is seriously gorgeous. I can’t even imagine the time it took, GAD-ZOOKS!!! I’m so impressed. Sometimes I make rice krispy treats—LOL!!!

  • Anne says:

    Beautiful! Tutorial, pwetty pwease?

  • JEssS says:

    I think this cake is amazing. Would you mind sending me the tutorial on how to make this cake/hydreanea? I am a begininger at all of this and your designs are amazing!!!

  • Ansley says:

    I would also LOVE to see a tutorial – it is stunning! Best wishes to you – and thank you for sharing your talents!

  • Amanda says:

    I have caroused the internet for a tutorial to help create anything similar to this…and nothing! Would love tips from you! of course, I tried roses…they didn’t work for me, but I need practice! 🙂

  • Lesmarie says:

    Please please tell me how to make these stunning hydrangeas – they are a touch of absolute class!!

  • Don't Pass on Dessert!