Succulents are a beautiful ornamental piece of plants that you see more often inside a home or in a garden. Now, you can have these gorgeous decorative flowers in your cake as well! Succulents are fun flowers you can try piping in buttercream if you have never tried to do buttercream flowers before. It comes with fun shapes and colors that require a small number of skills to do than most traditional buttercream flowers. It’s the best cake decoration idea for weddings, bridal showers, tea party and birthday party. Whatever the occasion may be, it will surely be welcomed by the guest of honor.
Normally, others will place their edible succulents on the iced cake and piped leaves around it but I made a little fun twist to it by placing it on glasses. What I usually do is break cake into pieces put sweet crumbs on top and arrange the succulent flowers decoratively in a glass. Just as easy as that you will have an edible beautiful garden so good you will have a second thought of eating it! It may come as a bit expensive treat, but it is so good it will definitely worth having it. Buttercream succulents cake are the newest trend to hit the world of cakes. You can top it to your cake or cupcakes, and the result is remarkable. Whoever thinks that succulents can be an appealing dessert to eat? Well, this one is so irresistible and too pretty to eat!
Succulent flowers come in different color and shape varieties. There’s no limit in creating colorful succulents, and you can apply whatever favorite colors you like. I like to use American gel coloring when making my succulent buttercream. It gives you true hues and does not change the consistency of your batter. My succulents come in sage green, blue and purple buttercream that makes it vibrant and alive. Nowadays, some types of colors are already available in a huge array of color mixes making it easier for us to access the color that will suit our succulent buttercream. All we need to do is to be creative about what colors to take on for a stunning succulent.
Decorating colors are very concentrated that a small amount will give your icing the full hue that you want to obtain. You can easily apply the color directly to your batter by dipping a piece of toothpick to your coloring. Do not double dip your toothpick to avoid contamination. Keep your colors capped tightly every after use to make your colors last for years. If the color dries out, you can stir a drop of edible glycerine to it to loosen up the colors and make it soft again. Once you add your color to your buttercream, work on it with a spatula in a figure eight motion not only to incorporate the color in the icing but also to stir out the air that may already be in your icing. When working with buttercream, colors will continue to deepen in your icing as it sits so it is advisable that you color your buttercream 2-3 hours before you use it so that it will reach its ultimate color. The fun begins once your buttercream is all colored up and ready to take on the form of your succulents.
Now Ingredients and Material We Need For Buttercream Succulents
- Tools: spatulas, scissors, flower nail, zip bags, baking paper, piping bags, Wilton tips Number #12, #104, #61
- Colors: Ameri gel colours: yellow, purple, red, blue, orange. Powder colour: green or yellow (optional)
- Some glasses for decoration
Before you start piping your succulent buttercream, here are some steps to ensure that you are ready:
Buttercream Succulents Cake
Yield 6-8 glasses
- 2 oz (60 ml) pasteurized egg whites
- 8 oz (230 g) icing sugar
- 16 oz (460 g) unsalted butter/cake margarine
- 1 tablespoon vanilla extract
If using a stand mixer, grab a paddle. First mix egg whites and icing sugar on medium speed for 5 mins.
Then add butter and vanilla and mix for another 5 mins till right consistency or fluffy.
Buttercream can be stored at room temperature up to 2-3 days.
1. Divide buttercream in smaller containers so you can organize which color will go for each one.
- Container 1: buttercream with green, yellow gel colours
- Container 2: buttercream with green, red, yellow, orange gel colours
- Container 3: buttercream with blue, purple gel colours
- Container 4: buttercream with purple gel colour
2. Attach piping bags with couplers and piping tips then fill each bags with colored buttercream like picture (or any creative style you wish). If you don’t have couplers, you can just use piping tips by inserting it at the very tip of the piping bags.
3. Clear off the table or workspace so that you’ll have plenty of space to put your succulent flowers once they are piped out.
4. Arrange your workspace on how you would feel comfortable working. You can place a baking sheet with buttercream bags on your right and the parchment squares on your left during the flower nail in front of you.
5. If you don’t have the prepared parchment squares, you can improvise by cutting parchment paper by 2” squares. With that said, you are ready to make your succulent buttercream.
To get you started here’s a step by step guide to making a rounded succulent.
1. Before piping any succulent variations, prepare your floral nail. Stick one of the parchment squares to the surface of the nail by using a dab of buttercream. I use Wilton Tips number 12 and 61 for this succulent
2. Pipe a small mound of green sage buttercream at the center of the flower nail. Hold the piping bag so that the skinny rose tip is touching parchment paper
3. Apply a small pressure while lifting the tip along the side of the mound of buttercream. Quickly bring down the tip back down again by releasing pressure as the tip returns to the surface of the flower nail. It should look like you have piped out a tiny rainbow or a lowercase “n” approximately 1/3 of the mound of buttercream. Repeat until petals have been piped all around the mounded center.
4. Continue piping layers of petals making petals a little longer with each layer. Offset petals when you begin a new layer starting in the center of a petal from the row before.
Now do lightly the same to curved leaf succulents, I use tips number 12 and 61 for this succulents. See more in the picture or video
5. Place in a baking sheet all of your finished succulents into the fridge for at least 10 mins. This will make them easier to handle and arrange on top of a cake.
6. Now we will get the mixture of sweet crumb and green colour powder ready while the succulents is being chilled. Very simple just put small amount of sweet crumb and 1/2 tea spoon green powder into zip bag and shake it.
7. Gently peel off the parchment paper off from one of your chilled succulents. Place them in decorative ready glasses with mixed sponge cake and sweet crumbs.
That’s it! Now you have a beautiful buttercream succulent in a glass. Though it takes a little practice, this tutorial aims to provide you with techniques to better assist you in making that perfect cake decoration.
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