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You are here: Recipes > Boho Cake with Buttercream Piped Flowers

Boho Cake with Buttercream Piped Flowers

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Skill Level

Intermediate

Decorating ingredients

  • 1 kg Renshaw White Extra Ready to Roll Icing
  • 400 g Renshaw Royal Icing
  • 180 g Renshaw White Chocolate Modelling Paste
  • 180 g Renshaw Milk Chocolate Modelling Paste
  • Rainbow Dust Navy Liquid Colour
  • Rainbow Dust Purple Liquid Colour
  • Rainbow Dust Dark Gold Paint Metallic
  • Rainbow Dust ProGel Pink
  • Rainbow Dust ProGel Eucalyptus
  • Rainbow Dust ProGel Purple
  • Rainbow Dust ProGel Burgundy
  • Rainbow Dust ProGel Lemon
  • Rainbow Dust ProGel Baby Blue
  • Rainbow Dust Edible Glue
  • 1 Batch Piping Buttercream

Instructions

Prepare your Equipment:

Step 1

You will need: 6” inch round sponge cake (7” tall) layered and coated in Ganache, 10 inch cake drum, 15mm peach ribbon, Knife, Rolling pin - large, Smoothers, Flexi smoothers, Scriber, Water bottle spray, Icing sugar No1 Pointed paint brush, No6 Flat paint Brush, Double sided tape, Piping bags, Ruler, Spoons, Plastic piping bags, Piping tips - 67, 12, 104, 57s, 124, 233, Bowls, Airbrush, Pipette, Greaseproof paper - sheet and 2 inch squares, Baking tray, Couplers - optional, Decorative boarder silicone mould, Diamond and Jewel silicone mould, Scissors, Flower nail, Cranked palette knife

Covering the Cake:

Step 2

On a clean, dry surface, knead the White Icing until pliable. Dust the work surface with icing sugar and pin out the Icing to 11-inch diameter. Brush the 10-inch cake drum with water and cover with the Icing. Smooth over the surface with a smoother and trim the edge with a clean sharp knife.

Step 3

On a clean, dry surface, knead the White Icing until pliable. Dust the work surface with icing sugar and pin out the White Icing to approximately 3-4 mm thick and large enough to cover the cake.

Step 4

Lift the White Icing over the rolling pin and cover the cake. Smooth the Icing to the cake with the palm of your hand, expel any air from between the cake and Icing.

Step 5

Smooth over the surface with smoothers and trim away the excess icing with a clean sharp knife.

Step 6

To create a sharp edge, use flexi smoothers to gently ease the Icing into the shape required.

Step 7

Transfer the cake to the board with a cake lifter making sure it is placed central.

Step 8

Spread a small amount of Royal Icing on a clean surface with palette knife to make it smooth. Place in piping bag and cut a small hole in the end. Fill in the gap between the cake and the board. Smooth other with a damp flat brush. Wipe the excess icing away on damp cloth as it builds up. Allow to set.

Airbrushing:

Step 9

Put 2 to 3 drops of Dark Gold Paint Metallic into the airbrush reserve. Add 5 drops water and mix together by covering the end of the airbrush gun with your finger to push the air into the reserve and blow bubbles until it is mixed.

Step 10

Spray a band of gold around the cake approx. 2 to 3 inches from the base. Next spray the base of the cake down to the board with Purple Liquid Colour and then spray the board with Navy Liquid Colour. Allow to dry.

Macramé Technique:

Step 11

Print the attached template or research patterns and roughly sketch out the design on paper.

Step 12

Create a collar template out of greaseproof paper for the cake and cut out the V shape for where the design will go on the cake. Attach around the cake.

Step 13

Knead White Chocolate Modelling Paste until pliable on a clean surface.

Step 14

Shape a 1.5 cm ball into a 12 inch thin rope, using a smoother will make this easier, fold the rope in ½ and twist the 2 pieces together tightly. Cut into 1 inch segments. Attach 2 segments together at the ends with edible glue. Pinch the ends together and trim of any excess. The finish piece should be approx. ¾ inch long. Make 30 for the design seen in the picture.

Step 15

To create the V, shape the paste into a long thin rope, fold the rope in half and twist the 2 halves of rope together. Trim to size and attach to the cake using Edible Glue and use the template as your guide.

Step 16

Shape 14 straight thin ropes with a smoother and fill the middle of the design with vertical ropes, attaching with Edible Glue. Start with the central one and work out to the sides.

Step 17

Next create a diagonal line with a ruler as your guide for attaching the decorations made in step 14. Start attaching the small segments created earlier with Edible Glue, follow the line as your starting guide. Build the pattern outwards, checking the pattern is in line as you go.

Step 18

Roll a small piece of paste into a thin rope. Press into the decorative boarder mould, flip the mould over and allow the piece to fall out. To add texture use a No 3 piping tip to create holes. Repeat 2 more times and attach to the top of the cake with Edible Glue.

Step 19

For the feathers press small amounts of Modelling Chocolate into the jewel mould, flip the mould over and allow the paste shape to fall out. Mark a line down the centre with the back of the knife and mark either side to create a feather effect. Make 10 small and 1 large feathers. Attach these to the cake with Edible Glue with a small ball between the Macramé decoration and the feather. 🌟 Top tip: When using Renshaw Modelling Chocolate to create decorations in a silicon mould allow it to cool and firm up for a few minutes to before removing from the mould. This will help with removing the item from the mould and keep the definition and shape of the piece.

Piped Buttercream Flowers:

Step 20

Divide the buttercream between 7 bowls. Use more buttercream for the main flower colours (purple and blue) and less for the centre (lemon) and leaves (eucalyptus).

Step 21

Use a small amount of ProGel to colour each bowl of buttercream. Add a little at a time until the desired depth of colour is achieved. Bear in mind the colours will develop and darken slightly on standing.

Step 22

Fit plastic piping bags with the piping tips, add a coupler if you want to change the piping tip and fill the bag with the coloured buttercream as stated below: Piping tip 67(leaf) – Eucalyptus buttercream Piping tip 124 (petal) – Purple buttercream Piping tip 57s (small petal)–Burgundy buttercream Piping Tip 233(grass) - Lemon buttercream Piping tip 12 (plain) – Plain buttercream

Step 23

Using a flower nail - Attach a square of greaseproof paper to the flower nail with a small amount of buttercream. When piping petals hold the flower nail level and rotate between your fore-finger and thumb as you pipe each petals, to finish each petal release the pressure then move the tip away, this can be tricky and take a bit of practice. Once the flower is complete carefully remove the flower with the greaseproof backing onto a baking tray. These can be refrigerated while they set so they are sturdy enough to make an arrangement.

Step 24

Closed rose - Pipe a ¾ inch cone of buttercream using the no12 tip, in the middle of the nail. Then using the piping tip 124 start to pipe the petals, the thick end of the tip should be closest to the flower nail, thin end to the top, angle the piping tip towards the centre slightly. Hold the flower nail straight and rotate as you pipe the petals. Pipe 2 interlocking petals for the centre and then 3 interlocking petals around the bud. Pipe each petal slightly lower and arch the middle of the petal upwards so it is level with the top of the bud. Continue to pipe petals, until the last layer, then angle the top of the piping tip outwards and pipe the final row of petals for a full rose effect.

Step 25

Open rose - Pipe a ¾ inch cone of buttercream using the no12 tip, in the middle of the nail. Then pipe pollen in the centre using Tip 233 in yellow. Pipe 3 petals using tip 124 around the centre interlocking each petal. Build up the rest of the rose as mentioned in step 24

Step 26

For small roses use the same technique stated in 24 and 25 with tips 57s and 104.

Step 27

To pipe Camellia use tip 57s, leave a ½ inch space in the middle and pipe lots of small petals around in circle. For the next layer angle the nozzle at about 30 degrees and pipe the next layer so they are overlapping the first. Pipe the centre using the 233 piping tip in yellow.

Wreath Decoration and Flower Arrangement:

Step 28

Knead Milk Chocolate Modelling Paste until pliable on a clean surface.

Step 29

Shape the paste into a long thick rope. Fold the rope in ½ and twists the ends. Make 3 small ropes and twist around the end of your paintbrush to curl them, attach with Edible Glue to the wreath. Attach the wreath into position with Edible Glue.

Step 30

Pipe clusters of leaves with 67 piping tip. Attach the set buttercream flowers in a crescent moon shape, covering the seam on the wreath, using the cranked palette to remove from the greaseproof backing and position onto the wreath. Attach the flowers with a small amount buttercream, pipe leaves with the 67around the flowers for a natural look and to disguise any visible fixing buttercream.