On September 23rd, I will be hosting a group class on buttercream flower cakes in Chicago! Learn how to make, color, pipe and arrange buttercream flowers with me from 10am-4pm. Lunch is provided and enrollment fee is $650. Get more info or sign up here or check our class page!
This weekend I had a lovely student from Arkansas attend my buttercream flowers class. Whether you are a beginner or a pro looking to expand your skills, our private classes are perfect so check them out in the class tab!
On August 5th, I will be hosting a group class on buttercream flower cakes in Washington D.C! Learn how to make, color, pipe and arrange buttercream flowers with me from 10am-4pm. Lunch is provided and enrollment fee is $650. Get more info or sign up here or check out our class page.
On September 16th, I will be hosting a group class on buttercream flower cakes in Philly! Learn how to make, color, pipe and arrange buttercream flowers with me from 10am-4pm. Lunch is provided and enrollment fee is $650. Get more info or sign up here or check out class page.
On August 26th, I will be hosting a group class on buttercream flower cakes in Boston! Learn how to make, color, pipe and arrange buttercream flowers with me from 10am-4pm. Lunch is provided and enrollment fee is $650. Get more info or sign up here or check our class page!
We recently made a two tier cake covered in sugar flowers for a 60th birthday. How cool is that! The result was a bouquet of beautiful ranunculus, hydrangeas, buds and leaves. I love that you can recreate life with sugar. Petal by petal, all by hand.
Here's a look at what a buttercream flower cupcake looks like cut in half!
I am so privileged when cake instructors take classes with me! Teaching a teacher is nervewrecking but it's also so much fun because they understand the nature of the classes and have a special appreciation for it. Moreover, this student came all the way from Argentina! Check out her beautiful cake!
Check out my class tab to enroll for a private buttercream flower cake class. I have a variety of topics, lengths and skill levels available!
Today's video shows how I pipe my buttercream English Rose. I have a couple variations on how to pipe this flower but this is my favorite center. As you can see it is not that difficult to pipe, but the visual of this flower is beautiful. Give it a try!
Hey all! I recently got an order that requires lots of gumpaste ranunculus so I took a moment to film how I made one of them. All you need is a small styrofoam ball and an oval cutter. I rolled out green and white gumpaste to the thinnest setting on my pasta roller so the petals can be delicate. I cut out a bunch of ovals. Some of them I cut in half to make the first few layers of petals and then the outside layers I used the entire oval as the petals. It is a simple flower to make, doesn't require any wires and doesn't take that long either. Try you hands at a few because these flowers look so sweet on top of a cake!
Today I posted a new buttercream piping video on YouTube. This one shows how I pipe a buttercream ranunculus using a #104 tip. It's quite easy and fun so give it a try! Keep in the loop with future videos by subscribing to my YouTube channel or signing up for our mailing list on the home page!
I need to share with you some of the beautiful projects that the students in my buttercream flower Craftsy class are creating! This pretty collection is by Kylie @flourishcakeco. She nailed it! Sign up for my Craftsy class here.
We are now offering a new buttercream flower mini masterclass! Our comprehensive masterclass is 6 hours, but for those of you looking for a shorter version of that class, now you can sign up for a 3 hour mini session. For more info on the class click here.
If you already know how to build/coat a cake and only want to learn how to pipe flowers, this class is perfect for you! In this 3 hour class, we will cover how to pipe a long list of buttercream flowers. If you are interested in learning how to coat a cake and arrange your flowers, you may want to consider taking my comprehensive masterclass or mini masterclass. To sign up for the Just Flowers class visit my class page here.
Just released is the new issue of Matthew Robbins Sweet Paul Weddings magazine! The pages are filled with beautiful inspiration and also some very special cake features by Ron Ben Isreal, Nine Cakes, Lael Cakes, Baked, A White Cake and....moi! This was my first time taking a photo with one of my cakes so it was a fun experience and I'm so happy to promote buttercream flower cakes!
Our newest cake is made of grey marbled buttercream and topped with buttercream blackberries and pink flowers. Don't let the blackberries trick you, they are indeed piped with buttercream!
I don't have a green thumb so my form of gardening is with delicious buttercream flowers. My tummy doesn't mind at all :)
Left: real flowers, Right: buttercream flowers. I often reference real bouquets to inspire my flower cakes! Would you rather receive a bouquet of real followers or a bouquet cake of edible flowers? 🌷🌷💐💐 vs 🍰🍰🍰
Here is my swiss meringue buttercream recipe that is perfect for piping flowers. (If you want to learn how to pipe with it, take my new Craftsy class!) It's rich, smooth, velvety and delicious. It's very easy to make and keeps for a long time. It's only 4 ingredients so give it a try and let me know if you have any questions! (You can use liquid carton egg whites as long as the only ingredient is 100% egg whites)
Eat Cake Be Merry Swiss Meringue Buttercream Recipe:
8oz (243.9ml) Egg whites
16oz (453.6g) Sugar (white granulated)
16oz (453.6g) Butter (room temperature)
1t Vanilla extract (or any other flavoring)
1. Combine egg whites and sugar in the bowl of your stand mixer.
2. Heat egg whites and sugar mixture slowly over double boiler on medium heat, whisking constantly until all the sugar is melted. ~5 minutes. Brush down the sides of the bowl with water and a pastry brush as you go to make sure all the sugar is melted and doesn't recrystallize. To test for doneness, rub a little bit of the mixture between your fingers to make sure you cannot feel anymore sugar grains or use a candy thermometer 160^F (71.1^C).
3. Move bowl to mixer with whip attachment and whip on high until cool to the touch and voluminous.
4. Switch to paddle attachment on medium speed and slowly add in room temp butter. Mix for ~5 minutes. If it separates or looks curdled after adding the butter in, keep mixing it for a few more minutes and it will come together.
5. Once incorporated, add in vanilla extract for flavoring.
This buttercream is sturdy, delicious and smooth. You will love the taste and texture! You can use this to pipe buttercream flowers, fill you cake layers and coat the sides. It freezes really well too. Enjoy!
Enroll in my new buttercream flower Craftsy class to learn techniques for making cakes like these! With just a few flowers you can make so many pretty cakes! 😋
Here's a 50% off link: www.craftsy.com/ext/LizShim_11212_H