Saturday, 10 September 2016

Buttercream Vintage Flower Cake

I was asked to make one of my Buttercream Flower cakes by a family friend for a birthday. This was an 8 inch, 3 layer vanilla sponge with vanilla buttercream and yummy raspberry jam in the middle and covered in yet more vanilla buttercream.

This time I tried a new Swiss Meringue Buttercream for the flowers as I have been hoping to find a firmer version so that the flowers hold their shape a little more. This buttercream was perfect and so silky smooth, I will definitely be using it for this style in the future! It also has a lovely creamy taste, it melts in your mouth.

I love the colour combination of flowers on this cake, I often reference real flowers and my personal favourites are the David Austin Roses, in my opinion they are the most beautiful roses around.

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