Festival Bloom Buttercream Cake
Celebrate the vibrant spirit of music festivals with this dazzling Festival Bloom Buttercream Cake! This delightful dessert features three layers of moist vanilla buttermilk cake adorned with a stunning array of colorful buttercream flowers, making it the perfect centerpiece for any celebration or gathering. With its soft, creamy texture and a touch of whimsy, this cake not only delights the taste buds but also serves as a beautiful visual treat. Gather your friends and family to enjoy this delicious slice of joy that embodies the essence of summer festivals!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Unsalted Butter
1 cup (room temperature)
Granulated Sugar
2 cups
Eggs
4 large (room temperature)
Pure Vanilla Extract
2 teaspoons
All-Purpose Flour
3 cups
Baking Powder
1 tablespoon
Baking Soda
1/2 teaspoon
Sea Salt
1/2 teaspoon
Buttermilk
1 1/4 cups
Unsalted Butter (for frosting)
3 cups (room temperature)
Icing Sugar
6 cups
Pure Vanilla Extract (for frosting)
3 teaspoons
Salt
1 pinch (tiny)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare three 8x2 inch round cake pans by spraying them with cooking spray and lining the bottoms with parchment paper.
2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar on high speed until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as necessary.
3
In a separate bowl, sift the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
4
With the mixer on low speed, add the eggs one at a time and mix until fully incorporated. Then add the vanilla extract.
5
Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix only until combined and smooth; do not overmix.
6
Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7
To make the buttercream, in the clean bowl of a stand mixer, beat the room-temperature unsalted butter on high speed until creamy. Gradually add the icing sugar, then the vanilla and a pinch of salt, beating until light and fluffy (about 2 minutes). Cover with a damp paper towel to prevent mess.
8
Divide the buttercream in half. Keep one half in the mixer for the skin-tone base, and divide the remaining half into small bowls to tint for decorative flowers using gel food colors.
9
With the buttercream in the stand mixer, add the skin-tone coloring and mix well until fully incorporated. Use this to frost the cake: level the cooled layers, fill and crumb coat the cake, and chill for 10 minutes in the freezer.
10
Once the crumb coat is set, apply a smooth outer coat of the skin-tone buttercream and set aside.
11
For the fondant face, roll out white fondant for eyes, pink for lips, and black/purple for details. Assemble and adhere on the cake as desired with a bit of water.
12
Prepare colored buttercream in piping bags fitted with various tips. Create roses by piping on a flower nail; freeze the finished flowers until firm. Decorate the cake with the flowers, rosettes, leaves, and stars, filling any gaps until the design is complete.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Festival Bloom Buttercream Cake?
It is a three-layer moist vanilla buttermilk cake decorated with a colorful array of buttercream flowers, designed to celebrate the spirit of summer festivals.
How many layers does this cake have?
This recipe features three layers of cake.
What size cake pans are required?
You should use three 8x2 inch round cake pans.
At what temperature should I preheat my oven?
The oven should be preheated to 350°F (175°C).
How should I prepare the cake pans before baking?
Spray the pans with cooking spray and line the bottoms with parchment paper.
What is the first step in making the cake batter?
Cream together 1 cup of room temperature unsalted butter and 2 cups of granulated sugar on high speed for 3-5 minutes until light and fluffy.
Which dry ingredients need to be sifted together?
Sift the all-purpose flour, baking powder, baking soda, and sea salt in a separate bowl.
How should the eggs be added to the batter?
Add the 4 large eggs one at a time with the mixer on low speed, ensuring each is fully incorporated before adding the next.
What is the technique for adding flour and buttermilk?
Add the flour mixture in three parts and the buttermilk in two parts, alternating between them and starting and ending with the flour.
Why is it important not to overmix the batter?
Overmixing can lead to a tough cake; mix only until the ingredients are combined and smooth.
How long do the cakes need to bake?
Bake for 22-25 minutes or until a toothpick inserted into the center comes out with moist crumbs.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
What are the main ingredients for the buttercream frosting?
The frosting consists of 3 cups of unsalted butter, 6 cups of icing sugar, 3 teaspoons of vanilla extract, and a pinch of salt.
How do I achieve a light and fluffy buttercream?
Beat the butter on high speed until creamy, then gradually add icing sugar and vanilla, beating for about 2 minutes.
How is the buttercream divided for decoration?
Divide the buttercream in half: one half is used for the skin-tone base and the other half is divided into small bowls for tinting.
What type of food coloring should I use?
Gel food colors are recommended for tinting the decorative flower frosting.
What is a crumb coat?
A crumb coat is a thin initial layer of frosting used to seal in crumbs before applying the final outer coat.
How long should the cake chill after the crumb coat?
Chill the cake in the freezer for 10 minutes after applying the crumb coat.
What color is used for the main outer coat of the cake?
A skin-tone tinted buttercream is used for the smooth outer coat.
How are the facial details created?
The face is made from fondant: white for eyes, pink for lips, and black or purple for the finer details.
How do I adhere fondant pieces to the buttercream?
Use a small amount of water to adhere the fondant details to the cake.
How are the buttercream roses created?
Pipe the roses onto a flower nail using a piping bag fitted with appropriate tips.
Why should the buttercream flowers be frozen?
Freezing the flowers until firm makes them easier to handle and place onto the cake without damaging their shape.
What specific flower designs are suggested for this cake?
The design includes roses, rosettes, leaves, and stars.
How do I finish the floral design?
Place the frozen flowers on the cake and fill any gaps with additional piped leaves or stars until the design is complete.
Can I use salted butter for the cake?
The recipe calls for unsalted butter and sea salt separately to better control the salt content.
Is the buttermilk a necessary ingredient?
Yes, buttermilk helps create a moist and tender crumb in the vanilla cake layers.
What should the consistency of the butter be for the frosting?
The butter should be at room temperature to ensure it beats properly into a smooth frosting.
Does this recipe include nutritional information?
No, nutritional details like calories, fat, and sugar are not specified in this recipe.
How many ingredients are in this recipe in total?
There are 13 total ingredients listed for both the cake and the frosting.