Sarah always lets me choose what to make for her mom’s birthday, and I love getting the chance to try something new. Here’s a fluffy hydrangea bouquet, taken straight from the pages of I Am Baker! Her photos look a lot better haha but I think I did the cake justice! I even made the same cake, lemon with lemon curd for some serious intense flavour.
I used the Wilton #104 tip to pipe the buttercream hydrangeas and it took me a little while to get the hang of it. I should’ve made a tutorial, but I forgot so the best tips I have are:
- pipe with the small side facing out
- angle the tip so it’s about 30-45 degrees (fat side down touching the cake, slim side up in the air)
- pipe four petals together to make the flower by rotating your position or the cake for each petal
- there was a lot of kneeling down and standing up to get the right position, but it’s necessary!
- pipe the flowers around the base first (it’s really awkward against the edge) so that you can overlap the other flowers
The technique is forgiving in the sense that it’s really an overall effect and not an individual flower focus, but I always tried to get each flower as perfect as possible.
Thanks for the order, Sarah!