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Ingredients for the buttercream
Piping an Anemone
Buttercream Flower Cakes by cake pino
Thanks to the internet, we discovered the Korean cake artist cake pino while researching the »Send me no flowers« issue. She decorate her cakes with lifelike-looking flowers that are made from buttercream. In our interview, she tells us a lot about the process of making these cakes and reveals in the second part of the feature, how you can make these wonderful cake decorations with flower ornaments yourself.
Easter Cake Decoration and beyond
With Easter just around the corner, it’s the perfect time to explore new and exciting ways to decorate your cakes with festive and colorful designs. For this we asked a special expert in the field of cake decoration: Korean cake artist Cake Pino owns a small studio in Seoul where she decorates cakes with flowers. We interviewed her about her work and asked for her tips, and techniques to help you create stunning and delicious treats for your family and friends. Whether you’re a beginner or a seasoned baker, here is a dessert for everyone to try. So, come and get to know Cake Pino’s work and get started on creating your own beautiful Easter cake for the easter celebration!
Interview with Cake Artist “Cake Pino”
1. Who are you, where are you from, what do you do for a living?
I own a small studio in Seoul in South Korea where I decorate cake with »flowers« and run many workshops.
2. On @cake_pino, we see wonderful cakes with flowers all over – how did you learn to create these works of art?
I learned the craft from a »flower cake« baker. My experience in the design industry and my artistic studies helped me a lot.
3. How long does it take to create such a cake?
It depends a lot on the extent of the project. When I’m fast I need about four to five hours from the cake to the decoration.
4. Which kind of icing do you use?
For the sanding and the icing of the cake to the decoration, I only use buttercream.
5. Do you design new flowers by yourself or do you watch many tutorials?
On one hand, I interact with other instructors and bakers, on the other hand, I try many things on my own in my studio. As an inspiration, I also like to view works from other industries.
6. Your favorite cake (kind/taste) under the decoration?
My favorite cakes are caramel and mocha cakes. What I love most about the caramel cake is the production of the caramel. The extraordinary taste is quite popular among my customers as well!
How to prepare a Buttercream Flower Cake for Easter
This is the guide on how to create a wonderful dessert that will impress your guests at your Easter feast. This cake is made with a delicious cream cheese frosting and decorated with edible flowers, making it a beautiful centerpiece for your Easter table. In this guide, we will walk you through step-by-step instructions on how to make a moist and flavorful layer cake, as well as how to create stunning buttercream flower decorations that will take your Easter cake to the next level. Whether you’re an experienced baker or a beginner, this guide will help you create a show-stopping Easter cake that everyone will love. So, let’s get started!
Ingredients for the buttercream
(Prepare all ingredients at room temperature)
- Egg white 150g
- hot water 50ml
- sugar 150g
- unsalted butter 450g
- Vanilla essence 2-3 drops
Preparation for the Buttercream
1. Use the detached egg white to make a meringue in a pot.
2. Put the sugar in a pan and heat it up to 118 °C. A thermometer will help you reach the exact temperature.
3. Pour the boiled sugar into the middle of the meringue and mix it up.
4. Let the mixture cool down to 28 °C with fan.
5. When the mixture cooled, add the butter.
Here it is very important to make sure the butter has room temperature. (19~20°C)
6. Add some drops of vanilla extract to it.
7. Mix everything on high speed for 5 minutes.
8. Remove the pot and mix it slowly with a dough scraper for 30 seconds.
1. Take a cooled cake base and spread a little portion of the buttercream on top.
2. Place the second cake base on top and apply another portion of the buttercream.
3. Repeat this until you have only one cake base left. Turn the last cake base upside down before putting it on top.
4. Spread all of the remaining cream on top and on the sides of the cake pile until you get a smooth surface.
5. Take another icing with a different color and spread it all over the cake as well. Make sure to use a lot of icing on the sides. Clean up the surface for the decoration later.
Piping an Anemone
TIP NUMBER REQUIRED – #104, #2, #0
1. You’ll need a squared piece of parchment paper as your working area. Put a pin through it that’ll help you to hold it more easily.
2. Shape five petals with an icing bag on the parchment paper. Use therefor the petal tip #104.
3. For the second layer of petals repeat it again. Make sure you place the petals in between of the petals from the first floor.
4. Afterwards add a round and plump bead in center of the petals. Use therefor the petal tip #2.
5. Draw fine lines on the outside of the bead as well as thin radial lines right next to the bead on the petals. Use therefor the petal tip size #0.
6. To finish the flower up, put a lot of small dots in two different colors at the end of the radial lines.