To celebrate Mother's Day, I made this Korean-style buttercream floral wreath cake for my mother-in-law, in shades of her favourite colour: purple! My mom would've loved this cake. Her favourite colour is purple too, but too bad she lives 10,000 miles away!
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| Mother's Day Cake |
The cake is a 6" vanilla butter cake, with a layer of vanilla bean crème Mousseline & sweet fresh mangoes for the filling. I dressed the sides in ombré shades of purple, with a rustic finish, using a tapered spatula to add texture.
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| rustic purple ombre sides |
The buttercream flowers are piped pretty much with tip no. 104 for the Open Roses & the Ranunculus while the Open and Closed Peonies were piped using tip no. 123. The leaves were piped on using leaf tip no. 352, and the baby's breath were piped on using round nozzle no. 2. It's the colour combination that's important for this style of cake, and not so much how many different types of flowers one can pipe! Oh, and please excuse my ugly handwriting!
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| vanilla butter cake with mangoes & vanilla bean crème Mousseline |
Even though we had a heavy buffet dinner at a yummy Eurasian restaurant for Mother's Day, everyone saved room for cake! My mother-in-law does not have a sweet tooth, so I'm always testing my cake recipes on her to make sure it suits the Asian palate. People here are always scared that cake is too sweet (come on people...it's cake!! It's suppose to be on the sweet side!!!) Anyway, she gave this cake two thumbs up! Happy Mother's Day to all you super moms out there!
you have to make your mom this cake someday, I luv the design.
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