Fall Flowers Buttercream Cake ★★★★★ 857

Create a fabulous (and edible!) fall flower arrangement with this Fall Flowers Buttercream Cake. Decorated with a variety of rosettes and stars, this fall cake features bold icing colors in fun, textured designs. A beautiful cake for a fall wedding shower or birthday party, this cake is simple enough for beginners and is a great way to show off your piping skills!

INSTRUCTIONS

Step 1

Bake cake. Prepare cake batter following recipe instructions. Bake and cool two 6 in. cake layers.

Step 2

Make icing. Prepare buttercream icing following recipe instructions.

Level, fill and stack layers for 4 in. high cake. Lightly spatula ice cake smooth using prepared buttercream icing.

Step 3

Tint icing. Divide vanilla decorator icing into 5 equal portions. Tint one portion each burnt orange, light teal, dark teal, brick red and yellow following color combinations provided. Combine Orange, touch of Lemon Yellow and touch of Brown icing colors to get burnt orange color shown. Combine Teal, Kelly Green and touch of Black icing colors to get light and dark teal colors shown. Combine Red-Red, Lemon Yellow, touch of Christmas Red and touch of Black icing colors to get brick red color shown. Combine Lemon Yellow, Golden Yellow and touch of Black icing colors to get yellow color shown.

Step 4

Prepare decorating bags. Prepare bags with tips and icing as follows:

• Tip 1M and dark teal icing
• Tip 104 and light teal icing
• Tip 4B and brick red icing
• Tip 2F and yellow icing
• Tip 32 and spatula striped with burnt orange and yellow icing

Step 5

Decorate cake. Starting with tips 1M and 4B, pipe rosettes randomly on cake.

Using all tips, fill in gaps with stars and rosettes.

Using tip 104, pipe loose zig-zags.

Continue until cake is covered.

NEXT ==> FULL