Spring flower wedding cake tutorial

Seasonal wedding or not, there's no denying the beauty of this spring flowers wedding cake from the buttercream mastermind of Neetha Syam!

Brought to you by Neetha Syam from Buttercream Petals Cake Art School

Celebrate your special day with this spring flower wedding cake!

Seasonal wedding or not, there's no denying the beauty of this spring flower wedding cake from the mind of Neetha Syam (Buttercream Petals Cake Art School). Peachy tones and delicate piping work make this buttercream dream the ideal centrepiece for any celebration of love - and we can't help but think it's as perfect in summer and autumn as it is spring. Take a look at the tutorial below, and create your own floral masterpiece! For step-by-step images, be sure to scroll to the bottom of the tutorial. Tutorial 1 - spring flower wedding cake Tutorial 2 - spring flower wedding cake

For more cake decorating tutorials, take a look here!

You will need

For the cake:

  • 2 double barrel cakes (20cm and 10cm)

To decorate:

  • Wilton gel colours
  • buttercream: white (uncoloured), pink (Wilton Rosa), purple (Wilton Violet and Wilton Rosa), orange (Wilton Rosa and Wilton yellow), red (Wilton Christmas Red), green, black

Equipment:

  • piping bag
  • scissors
  • Wilton Nozzles: 252, 104, 103

Instructions

1
Cover and stack both cakes with pink buttercream, as pictured.
2
Piping blooms: Position the nozzle at a 30-degree angle, applying gentle pressure, then moving up an inch in a wavy motion to form a wavy petal. Apply the same technique backwards along the length of the piped petal to form a leaf-shaped petal, then pipe 5 more petals around it. Finish off by adding little dots using purple, red buttercream and white buttercream. (Fig. A - E)
3
Using Wilton 104 and 103 nozzles, pipe a variety of different sized 7-petal, 5-petal, 3-petal and 2-petal blooms in a slanting pattern along the length of the cake.
4
Leaves: Using Wilton 104 and 103 nozzles, pipe a variety of different sized 7-petal, 5-petal, 3-petal and 2-petal blooms in a slanting pattern along the length of the cake. (Fig. 'leaves')
5
Textures: Add dragees, stems and dots using piping bags with small holes cut at the end using a variety of coloured buttercream. (Fig. 'textures')
6
You can also add edible golden sprinkles/ glitter in the middle of the blooms and in between the textures.
7
Pipe a row of simple petals around the bottom edge of the cake to finish.

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