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
Ingredients
  • 2 c confectioner's sugar
  • 1/4 c butter softened
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. milk
Instructions
  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.

  IMG_6573.stamp

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
Ingredients
  • 1/2 c fresh lemon juice
  • 1 tbsp. cornstarch
  • 6 tbsp. butter
  • 3/4 c white sugar
  • 4 egg yolks beaten
Instructions
  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!

IMG_6546.stamp

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. 🙂

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.

Comments

  • Amanda says:

    Did you pipe the flowers directly onto the cake?

  • Liisa says:

    I made this for my mom’s birthday and everyone LOVED it! I used the buttercream recipe linked too. It’s the first icing I’ve made with shortening and I must say I love love LOVE it! It is officially approved by all of my nieces. Thank you for posting and congrats on your baby!

  • Anonymous says:

    Never seen Hydrangeas my whole life. I am very glad that I could look at it as your cake toppers. This is a truly cool post.

  • Randa says:

    your cakes are simply stunning! i am soon going to try to make the rose cake, for my friend’s birthday! i can’t wait, it looks like fun making blooming buttercreamroses!
    this cake here is amazing! i’d be so interested in making it! could you please please please post the tutorial for it!
    thank you so much!

  • Kelly says:

    What kind of cake pan did you use for the cake? I love the shape! I’m going to try to make this for my mom’s birthday, she loves hydrangeas! 🙂

  • Dawn0880 says:

    I am using these flowers for my wedding and I would love to have this cake as a shower cake!!

  • martypants says:

    i am so totally obsessed with this cake! you are amazing! thank you for sharing!!

  • Hi, this is absolutely gorgeous — the cake and the watercolor! I just pinned the watercolor at Pinterest! http://pinterest.com/pin/43847068/

  • michele says:

    just wanted to tell you that you inspire me! i loved your hydrangea cake so much that i made it in cupcake form:
    http://i-heart-baking.blogspot.com/2011/05/hydrangea-cupcakes-lemon-cupcakes-with.html
    and i also made your heart “surprise” cake for my hubby’s birthday, except filled with chocolate mousse instead of cake!
    http://i-heart-baking.blogspot.com/2011/05/rainbow-sprinkles-birthday-cake-for.html
    thank you so much!!!

  • stephanie says:

    what tip do you use for the hydrangea?

  • Jessica Hernandez says:

    Id love to know how you create the flowers they just look so great:) love the recipe too:)

  • Dottie Lewis says:

    Hi Amanda,
    I am about to make the Hydrangea cake. What size pans do you suggest? I was planning on using an 8 inch and 1/2 ball pan, but it looks like you trimmed the top layer. Look forward to hearing from you. Many thanks in advance

  • Femke says:

    I’d love a tutorial on the hydrangeas! They are the flowers for my wedding next year and this cake would be amazing to make for the day!

  • Lori says:

    Darling cake I am using it on the top TIER OF MY NIECES wedding CAKE. What is the tip you used?

  • Casey says:

    Not sure if I missed it anywhere in the comments…but have you posted a tutorial yet? I made your rose cake this weekend and LOVED it…can’t wait to try something else.

    Thank you!!!

  • Casey says:

    Nevermind…just found it (at the top)…nice (and I don’t even have pregnancy brain to blame…just embarking on middle-age brain). 😉

  • kerrie says:

    wow!!!!! just breathtaking!!!! I want to make this cake !
    congrats on the new baby!!!
    please give tutorial for the flowers,……just beautiful……wow !
    best wishes :))
    kerrie

  • Mary o says:

    I would love a tutorial on this cake……I’m good on cake and curd…..how do you make the flowers….what tip…..step by step! Love it!!!

  • zxc says:

    Links to “favorite buttecream frosting” and white cake recipe don’t work.

  • Aster says:

    It’s beautiful work that you do. And Grandma is talented, too. If she worked in only one medium that would be sad. Luckily she works in various media.

  • April @ The 21st Century Housewife says:

    This is such a gorgeous cake! What a wonderful post! I’m visiting via The Saturday Evening Pot – It’s lovely to ‘meet’ you!

  • Kavli says:

    Hi Amanda, I absolutely love your cakes!! You are so talented. I made the rose cake for a charity event at my baby’s daycare and everyone loved it. It was amazing – thanks to you.
    I plan to make this cake tonight but the recipe link for the white cake does not work. Is that one from allrecipes.com too? Could you let me know the link to it? Thanks so much!

  • Don't Pass on Dessert!