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Whimsical oblong floral cake. Transform a simple traybake into something really special with this simple floral cake idea. Bake your favorite sponge recipe in an oblong cake tin and cover it with white buttercream. Then go wild with decorations, covering this cake with colorful rosettes, stars, dots, shells, flowers and leaves.
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Dip eggs or molds into the chocolate and place on parchment lined cookie sheet. Refrigerate for 15 minutes or until firm. Unwrap the eggs and remove chocolate petals. Remove from silicone molds also. When ready to assemble flowers, chill the petals in the freezer for 5 minutes if needed to firm them up.
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Step 4: Wrap Stems. Using either floral tape or plastic wrap, wrap the entire stem from end to end before placing in the cake. Step 5: Decorate! You've done all the prep, and now it's time for the fun part. Arrange the flowers artfully, considering different heights and angles.
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These stunning cakes are adorned with delicate buttercream flowers, fondant blooms, or fresh flowers, making them the perfect centerpiece for any occasion. Whether you're celebrating a wedding, or just want to impress your guests, a floral cake is sure to do the trick.
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A Few Words About Flower Cake. A flower cake is a type of cake that is decorated with various kinds of edible flowers, such as roses, lavender, violets, and pansies. The inspiration for flower cakes comes from incorporating nature and its beauty into the art of baking and cake decoration.
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If you're making rose flowers, use the Petal Cake Decorating Tip 104 or 127. Place a pat of buttercream onto the top of your flower nail, along with a square of parchment paper. With the thicker side of the tip facing down and holding the tip almost 90 degrees (closer to 80), pipe a small circle of the inside of the rose tip..
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When making flower cake decorations, it's common to encounter a few issues along the way. However, with some troubleshooting tips, you can easily overcome these challenges and create stunning edible flowers for your cakes. One of the most common issues when making flower cake decorations is the consistency of the fondant or gum paste.
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After carefully washing the blooms, snip away most of the stem and remove any small insects with a toothpick. Although completely non-toxic, edible flowers with a woody, hardy stem can technically.
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Step 2: Wrap The Stems. Cut a piece of floral tape that's about 2-3 inches long. Wrap the tape around the stem, focusing on covering the majority of the stem and where it's been pruned. The goal here is to create a barrier between the cake and the stem, especially the bottom of the stem, and prevent it from leaking flower secretion (ok yes.
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Step 4: Pipe The Floral Designs. With your cooled sheet cake in the casserole dish, first pipe rosettes using the piping bags fitted with Tip 1M. To pipe a rosette, face the piping tip downward and squeeze the piping bag to get the buttercream flowing, then while keeping continuous pressure, make a small swirl around the where you originally.
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Pipe the Flowers. Fit a piping bag with Tip #1M, and fill with the rosy red buttercream. Pipe the large and medium sized rosettes. Fit a piping bag with Tip #2D, and fill with the marigold yellow buttercream. Pipe the drop flowers. Fit a piping bag with a coupler and Tip #22, and fill with the bright red buttercream.
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2. Fall Flowers Buttercream Cake. Made with bold colors, this fall flower cake is sure to make a statement at any autumn birthday celebration. You only need to know a few simple flower decorating techniques, including rosettes and leaves, so it's a great birthday cake for beginners to make.
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