The flower cake for all kinds of occasions, for anyone you love !
About this recipe
Have you noticed, like I did, that Flower Cakes are always in high demand ? Probably because, like flowers, people can't get enough of them
That's why I had to do a big Flower Cake for a birthday recently, and decided to share this one with you today!
About ingredients
● I did not specify quantities : Really depends on the servings and size you want so I wil let you decide!
● You may visit my page (HERE) that can guide you for the volume of your cake
● For the Rolling Fondant there are plenty of brands to choose from in the USA or UK. Each country has their favorite. In California, I have some choice, but I prefer Satin Ice, for its taste and texture. It tends to dry up (the elephant skin), but adding a tablespoon of Crisco helps remediate
● For the Butter Cream, I will show you some recipe, but any of your favorite works
● For the Gumpaste, I used to make my own myself, but honestly who has time? so a product bought in stores just works for me. You may die with Food Coloring
● For the rest of ingredients, make sure they all are edible, like the food coloring used to paint as example
Satin Ice White Fondant
Gum Paste
Edible Flowers
1. Main work for this cake is : the flowers !
2. To make edible flowers, the best is to go to YouTube and search for tutorials. Lots of them are available nowadays. You may make them using Rolling Fondant or Gumpaste. I personally tend to make leaves using Gumpaste and flowers with Rolling Fondant
3. To make "3D' shapes like leaves, I roll out Gumpaste, give them a 3D shape, and let them dry on flour
4. I also like to use different techniques to make the flowers bouquet richer
5. Another technique you may use is with Wafer Paper
The Sponge Cake
6. Bake a Cake Sponge: The recipes are HERE
7. If you want to make a tall cake, you will need several diameter cakes to make the tiered cake !
8. I chose a Genoa Cake, recipe HERE. You may choose other sponge cakes, see , HERE
9. Slice the Cake Sponge, between 0.39" (or 25/64" or 1 cm) and 0.59" (or 19/32" or 1.5 cm) thick
10. To make the sponge cake moist, drip some Syrup (HERE)
11. Each layer should rest on a Cardboard Cake Board
The buttercream
12. Prep the Butter Cream : The recipes are HERE
13. Prep the Mousse for Cakes : The recipes are HERE
14. Pipe the Butter Cream on the perimeter
15. This "ring" will make the cake more solid
16. Let cool down in the fridge and let it firm up
17. Spread the Mousse for Cakes in the center
18. Add another layer of Cake Sponge, soak with Syrup
19. Let cool down in the fridge for at least 20 minutes
20. I spread Butter Cream on the side with an offset Icing Spatula
Assembling
21. Roll out the Rolling Fondant with a rolling pin (special for fondant: To purchase online, see HERE)
22. Paint with edible color : I chose a Teal/Turquoise color
23. Wrap the cake with Rolling Fondant
24. Add the flowers
25. I glue Wire to the flowers and insert the wire into the cakes. You may use toothpicks
That's it!