We are well into the 2022 wedding season and seeing a variety of gorgeous trends emerge! The pressed flower look made the rounds through the Spring and Summer, which featured smooth buttercream with flat, real (edible) flowers placed around the tiers. This bride loved that look, but wanted to keep the design all buttercream and in her color scheme.
We started by icing each tier in white, smooth American Buttercream. We chilled each tier and stacked the cake using bubble straws and dowel rods. We colored our buttercream in the wedding colors and prepped our piping bags to begin piping the stems and blossoms. Most of the tips we used were traditional Wilton round tips: 2, 3, 4, 5 and 7. We piped a few leaves with tip 352 and some of the petals were created using tip 104.
We started with the bottom tier, with a heavier floral pattern and the flowers became more sporadic at the top tier. To keep the flow of the floral design traveling up the cake, we didn’t add a border to the tiers, which would have essentially cut each tier off from the next. While the flowers at the base of the cake are “planted” with stems, the blossoms at the top are almost floating off in the breeze.
