Dessert
Vintage Floral Buttercream Cake
2 hServes 12Nutri-Score D€€
D
2 h
2 hVintage Floral Buttercream Cake
what you need
Ingredients
unsalted butter (softened at room temperature)Dairy340 g
powdered sugar (sifted)Pantry600 g- vanilla extractPantry10 ml
milk (at room temperature)Dairy60 ml
saltSpices2 g
gel food coloring (pink and green shades)Other5 ml- sponge cake layers (baked and cooled)Bakery3 pieces
per serving
Nutrition
424kcal
- Carbs
- 52 g
- Proteins
- 1 g
- Fat
- 24 g
what you’ll use
Tools
Stand mixer
Piping bag
cake turntable- offset spatula
- cake board
step by step
Method
- Step 1
Make the buttercream
- Beat the softened butter in the stand mixer until pale and fluffy.
- Gradually add the sifted powdered sugar and keep beating until smooth.
- Add the vanilla extract, salt and milk, then beat until light and creamy.
- Step 2
Color the buttercream
- Divide the buttercream into separate bowls.
- Tint one portion with pink gel coloring and another with green gel coloring, mixing until evenly colored.
- Step 3
Stack and crumb coat the cake
- Place the first sponge layer on the cake board and spread a layer of buttercream over it.
- Repeat with the remaining layers, then cover the whole cake with a thin crumb coat.
- Chill the cake until the crumb coat is set.
- Step 4
Smooth the final coat
- Cover the chilled cake with a thicker layer of buttercream.
- Smooth the sides and top with the offset spatula on the turntable until even.
- Step 5
Pipe the floral decoration
- Fill a piping bag with the pink buttercream and pipe rosette flowers over the top and sides of the cake.
- Fill another piping bag with the green buttercream and pipe small leaves around the flowers.
- Add extra small piped details to fill any gaps.
- Step 6
Finish and serve
- Chill the decorated cake so the buttercream firms up.
- Slice and serve.