This is my first time piping buttercream roses – although I think I've watched at least a hundred hours of videos online! I baked this cake for a family member's 70th birthday – 6 inch diamter, four layers. The sponges are coconut and chocolate, and the filling is raspberry compote and dark chocolate cremeux. The outside of the cake is whipped white chocolate vanilla bean ganache, and the buttercream flowers on top were piped with ateco 124k, 125k, and 126k tips. The colours I used were mixed using Sugarflair Claret, Sugarflair Gooseberry, and Wilton Golden Yellow. The recipe I used was Sugarlogie's American Dreamy Buttercream frosting with golden syrup and it was excellent – not too sweet, not gritty, and a lovely caramel flavour from the golden syrup.
by Buddhini
11 Comments
Simply stunning!! Fantastic job!! 👏. Looks so delicious!! 💐🌺🌼🥀
Wow! Amazing job 👏
You are a natural!
Sounds scrumptious and looks absolutely beautiful. Your effort to learn really paid off.
Very well done. I like the color palette.
Wow these are immaculate
Those are beautiful, I really love the colours you chose too. Gives them kind of a vintage look 😍
Don’t normally comment on this sub but honestly you nailed it, these are beautiful 😍
Wonderful work! There’s nothing better than buttercream 🌹
What kind of leaf tip are you using ?
😍😍😍