Piping and freezing buttercream flowers is my favorite way to decorate a cake. 

This cake is perfect for beginners because it allows you to move your flowers around to make the perfect buttercream floral wreath without having to mess up your cake. 

Here are some tips for recreating this cake: 

1. Use a smooth buttercream: Make sure the buttercream you are using to pipe does not have any air bubbles in it. Use a spatula and mix your buttercream by hand before placing it in the piping bag to ensure that you have a smooth buttercream.
2. Only fill around ⅓ of your piping bag: The warmth from your hands can melt the buttercream and can make your buttercream too soft which leads to melted looking flowers. 
3. Consistency is key: Adding too much liquid or food coloring can make your buttercream too soft to pipe. If you are using American buttercream, adding a little bit of powder sugar can help to firm up the buttercream if you make it too soft. (I am using American buttercream for the flowers in the video above)
4. Pipe extra flowers: Sometimes the warmth from your fingers can melt the flowers during transfer so be speedy quick when placing them on the cake! If you aren’t so quick and ruin one of the flowers, at least you have back up.

Tools I used to create this cake:

• 104 Wilton tip
• Blue and red gel food coloring
• Swiss meringue buttercream for the cake and American buttercream for the flowers (you can use whatever buttercream you prefer, this is just what I had on hand)
• Edible sprinkles for the center of the flowers
• A bench scraper 
• Offset spatula
• Piping bag
• Cake board (my cakes were two 7” cakes and I used a 10” cake plate)