Uploaded November 2014 | Updated September 2026, 4 days ago
SUBSCRIBE HERE ~ bit.ly/cakestyle
Create this gorgeous pleated buttercream textured wedding cake, and learn the art of fresh flowers. I created this technique after seeing fondant versions, and you all know how much I just love working with buttercream. This is a beautiful piped cake, and it is easy to do.
Fresh flowers are extremely delicate, and if not wired together correctly, they can lose their petals, fall apart, and even wilt. Watch as Darlene creates a stunning posy using her 2 decades of experience to create the perfect arrangement.
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Materials
• 6” x 2 Cakes, baked and cooled
• 8” x 2 Cakes, baked and cooled
• 3.5kg (7lb 7oz) Sweet buttercream (youtu.be/D64OhiUe4f4) - 1.3kg (2lb 13oz) for filling, 900g (2lb) pink,
1.3kg (2lb 13oz) taupe
• To make pink icing:
1 part Sugarflair Pink food color
1 part Americolor soft pink food colour
• To make taupe icing
3 parts Wilton Ivory - amzn.to/1qXfjvF
3 parts Americolor Chocolate Brown
1 part Americolor Black
• Large spatula - amzn.to/1Vtq19X
• Small spatula
• Turntable (optional)
• 6” and 8” Cake boards/ cardboard
• 9” MDF board - covered in white fondant
• Large Bread Knife - amzn.to/1qXhtew
• Parchment/ Baking paper
• Metal/ Plastic scraper - amzn.to/1Tc5ocs
• Ruler (optional)
• 2 inch template marker
• Piping bag
• Coupler (optional)
• No. 104 and No. 7 Piping tip
• Wooden dowels
• Conduit cutters
• Pencil
• Dowel template
• Paper towel
• Flower vile
• Fresh flowers:
6 roses
• 24 gauge floral wire
• Green parafilm
• Sharp flower cutters (scissors)
Flower Tips and Tricks from Darlene
* Buy the highest quality of flowers, from a reputable florist. For a better quality finished
topper, purchase flowers that are in season. They will fair much better
* Purchase your flowers 2-3 days prior to the wedding, unless it is extremely hot. This
will allow them time to open
* Once you have the flowers, cut about 2cm off the bottom of your flowers, and place
them directly in water
* When cutting the flowers, ready to wire, cut the stems to 1-2cm in order to use the
flower vile
* When creating a flower spray, wire a few extras in case of damage
* Once wired, do not place your flowers in a household fridge, or they will blacken when
you remove to use on your cake. You can however use the crisper/ fruit section for
your ready-made topper
*Ideally flowers like a temperature of 5-7C degrees. Tropical style flowers and orchids
can not be refrigerated at all
Our Cut, Fill and Crumb Coat playlist - youtube.com/playlist?list=PLyDaS4napa7dHb1v-pt06TP96vJCDY2lo
To see stacking a buttercream cake - youtu.be/6piyL-QXX9M
SUBSCRIBE HERE ~ bit.ly/cakestyle
Create this gorgeous pleated buttercream textured wedding cake, and learn the art of fresh flowers. I created this technique after seeing fondant versions, and you all know how much I just love working with buttercream. This is a beautiful piped cake, and it is easy to do.
Fresh flowers are extremely delicate, and if not wired together correctly, they can lose their petals, fall apart, and even wilt. Watch as Darlene creates a stunning posy using her 2 decades of experience to create the perfect arrangement.
Follow Us
WEBSITE
http://cake.style/
facebook.com/cakestyletv
twitter.com/Cake_Style
instagram.com/cakestyle_
pinterest.com/cakestyletv
Materials
• 6” x 2 Cakes, baked and cooled
• 8” x 2 Cakes, baked and cooled
• 3.5kg (7lb 7oz) Sweet buttercream (youtu.be/D64OhiUe4f4) - 1.3kg (2lb 13oz) for filling, 900g (2lb) pink,
1.3kg (2lb 13oz) taupe
• To make pink icing:
1 part Sugarflair Pink food color
1 part Americolor soft pink food colour
• To make taupe icing
3 parts Wilton Ivory - amzn.to/1qXfjvF
3 parts Americolor Chocolate Brown
1 part Americolor Black
• Large spatula - amzn.to/1Vtq19X
• Small spatula
• Turntable (optional)
• 6” and 8” Cake boards/ cardboard
• 9” MDF board - covered in white fondant
• Large Bread Knife - amzn.to/1qXhtew
• Parchment/ Baking paper
• Metal/ Plastic scraper - amzn.to/1Tc5ocs
• Ruler (optional)
• 2 inch template marker
• Piping bag
• Coupler (optional)
• No. 104 and No. 7 Piping tip
• Wooden dowels
• Conduit cutters
• Pencil
• Dowel template
• Paper towel
• Flower vile
• Fresh flowers:
6 roses
• 24 gauge floral wire
• Green parafilm
• Sharp flower cutters (scissors)
Flower Tips and Tricks from Darlene
* Buy the highest quality of flowers, from a reputable florist. For a better quality finished
topper, purchase flowers that are in season. They will fair much better
* Purchase your flowers 2-3 days prior to the wedding, unless it is extremely hot. This
will allow them time to open
* Once you have the flowers, cut about 2cm off the bottom of your flowers, and place
them directly in water
* When cutting the flowers, ready to wire, cut the stems to 1-2cm in order to use the
flower vile
* When creating a flower spray, wire a few extras in case of damage
* Once wired, do not place your flowers in a household fridge, or they will blacken when
you remove to use on your cake. You can however use the crisper/ fruit section for
your ready-made topper
*Ideally flowers like a temperature of 5-7C degrees. Tropical style flowers and orchids
can not be refrigerated at all
Our Cut, Fill and Crumb Coat playlist - youtube.com/playlist?list=PLyDaS4napa7dHb1v-pt06TP96vJCDY2lo
To see stacking a buttercream cake - youtu.be/6piyL-QXX9M
