Valentine's Day Cake

Happy New Year! Wow, it has been a long time since my last post, so sorry for the delay! The cake I made today was a funfetti cake, with homemade buttercream frosting. I dyed the buttercream using red food coloring and a little blue food coloring. To make the beautiful flowers I used Wilton Easy Blooms flower tip.

I used the smaller size tips, because I didn't have a lot of buttercream. This is the buttercream recipe I used:

1 cup of butter
4 cups of powdered sugar
1 tbsp. vanilla
3-4 tbsp. milk

I used medium consistency icing. The buttercream can't be too thick, because then the icing won't come out of the piping bag. The icing can't be too thin on the other hand because the flowers won't hold their shape. I just used one color buttercream, but you can do multiple colors of buttercream, which will make unique and pretty flowers. My cake pan is one of the Wilton heart pans. I don't know what size it is because it didn't say it on the package, but my guess is 9 inches.

I used Pillsbury Funfetti Cake mix. I baked the cake at 350 degrees (Fahrenheit) for 45 minutes. I had to bake it overtime (the cake pan says 30 minutes), but the time depends on your oven. When my cake was done cooking and cooled, I took a chance and did not crumb coat my cake. I was kind of worried because I really wanted this to look nice, but it actually turned out good. I got the sides of the cake looking really good and the top looking ok. I had a little bit of frosting left, so I put the cake in the freezer to chill for about 10 minutes, then added more icing to the top of the cake. This picture was taken before I did this.

I could do a rough coat like that because all of the pretty decorations would cover that up. First I added little roses I found at Michael's into the side of the cake first, like you see in the picture.

Then I used my piping bags equipped with the easy bloom flower tips. The roses got the pink icing and the other flowers got the lavenderish color. Anyone know what it is?

And you are done!

Happy New Year and Happy Baking!

~ The Junior Baker

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