Spring Wreath Cake
🌼 Spring Wreath Cake Recipe
🎂 Vanilla Cake (8-inch, 2-layer)
Ingredients:
- 2½ cups (300g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temp
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temp
- 1 Tbsp vanilla extract
- 1 cup (240ml) whole milk, room temp
Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease and line two 8″ round cake pans.
- Dry mix: In a bowl, whisk flour, baking powder, and salt.
- Cream: Beat butter and sugar until pale and fluffy (about 3–5 minutes).
- Add eggs: One at a time, then mix in vanilla.
- Combine: Add flour mix alternately with milk. Start and end with flour.
- Bake: Divide batter evenly. Bake 25–30 min or until a toothpick comes out clean.
- Cool: Let cool in pans 10 min, then transfer to a wire rack.
🧁 Stable Vanilla Buttercream for Flower Piping
Ingredients:
- 1½ cups (340g) unsalted butter, room temp
- 5 cups (600g) powdered sugar, sifted
- 1½ tsp vanilla extract
- 2–3 Tbsp milk or cream (as needed)
- Food coloring gels in pastels (pink, green, lavender, yellow)
Instructions:
- Beat butter on medium-high until light (3 min).
- Gradually add sifted powdered sugar.
- Add vanilla and a tablespoon of milk at a time until smooth but firm.
- Tint batches separately using gel colors. Keep one batch green for leaves, and small batches for flowers.
🌿 Wreath Decoration Assembly
- Crumb coat the cake with a thin layer of buttercream. Chill for 30 minutes.
- Apply final coat of buttercream (white or pastel). Smooth top and sides.
- Pipe a wreath circle on top using brown or green buttercream (tip #4 or #233).
- Pipe flowers (roses, peonies, blossoms) using petal tips (like #104 or #127) on parchment squares. Freeze for 10 min, then transfer.
- Add leaves with tip #352 and small details (like berries) with round tips.
- Optional: Add crushed cookies or piped “nest” for a rustic spring touch.
🧊 Storage Tips
- Cake keeps 3 days at room temp (covered).
- Store in the fridge up to 5 days; bring to room temp before serving.
- Buttercream flowers can be frozen for up to 1 month.
