Mothers Day Cake Idea

Mothers Day Cake Idea

In this video I’m sharing a Mother’s Day
cake design idea. You’ll see how to make a chocolate wreath, buttercream tulips
with a Russian tip, piping rosettes on the side of the cake, and filling in with
special little touches. So stay tuned. Now start by tracing a circle the same size
as your cake onto waxed or parchment paper. Melt 1 and 3/4 ounces of chocolate.
Drizzle the chocolate over the circle pattern. Make two so you’ll have a backup,
and you can use the extra as a filler. Now put this in the freezer. You’ll need
a batch of buttercream . You might want to try my Italian meringue buttercream
recipe. It’s really good. You’ll need to make a few colors. You’re going to need
dark mossy green using a combination of green colors. I’m using moss green,
juniper and leaf. Perfect! Next, mix a small amount of
buttercream with violet to make a dark purple. Perfect! Pink is next for the tulips. And
you’ll need a little white for the center of the tulips. The cake I’m using
here is my Strawberry cake with lemon filling and Italian meringue buttercream.
The links are below and at the end of the video for you.
Now frost your cake lightly with the green. sprinkle some gold sugar crystals
on the top and then start your rosettes. Begin with the dark green rosettes along
the bottom edge of the cake using a star tip. I’m using a #22 you can use #22 or a
smaller one. The next row is slightly lighter. The top row is lighter still. Pipe a border around the base. I’m doing
simple stars here and I’m using the same #22. Remove the chocolate from the freezer
and peel it off of the wax paper and place it onto the cake.
If it breaks, don’t worry no one will know as it will be covered for the most
part by flowers. Put the remaining one back in the freezer. Now you can add the
Tulips. Check out my tutorial on using Russian tips to make tulips. I’ll put a
link down below and at the end of the video. Fill in with #352 Next Fill in with little purple wisteria
with the number 101 tip. If the chocolate starts to soften, as mine did from the
heat, put it back in the fridge for a while. I’m using the second chocolate piece to
fill it in a little and give the arrangement more depth. Finally add the
white flowers using a 59 tip. Little gold Rosettes finish off the
flowers and a gold ENJOY sign adds a really nice touch. If you’d like a copy
of my “Top Five Buttercream Recipes and Your Buttercream Questions Answered” follow
the links below to “Wedding Cakes For You” website and sign up for “Cakes with
Lorelie” and I’ll send you a newsletter once a month and keep you updated on the
latest happenings. Happy Mother’s Day to all of the moms watching and have a
beautiful day. See you in the next video 🙂

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  1. Muy hermoso todo lo que haces.
    Feliz día dé las madres.
    Saludos desde México.

  2. It is so beautiful 😍 and I would like to ask how can I do if buttercream melt when I piping a flower with piping bag ?

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