I love hydrangea flowers, so combining them into a beautiful cake would be nice. This hydrangea cake is simple to create but looks like it came from a fancy pastry shop. There is no need to pipe buttercream, as this recipe uses fondant and a hydrangea cutout for the blossoms. This stunning flower cake is perfect for birthdays, showers, weddings, and more!
Again, there is no need to have piping skills since these flowers are created by rolling out fondant and cutting out the petals. Also, it’s fun to dye the fondant with a few colors to get a subtle marbled effect. I molded the petals to make them look as realistic as I could.
As some of you might know, our backyard is full of hydrangeas! We love the shades of pink, blue, purple, and white flowers. Naturally, I’m drawn to cakes decorated with hydrangeas.
I’ve had my mini-hydrangea cutout for years and finally found the time to use it to make this cake.
The hydrangea set I bought includes instructions, a petal cutout, and a mold. However, I decided to skip the instructions and do my own thing.
I’m thrilled with how this cake turned out and so glad I finally made it!
Why You’ll Love This Flower Cake
- Elegant Appearance: The cake’s decoration with purple, lavender, and white hydrangeas creates a sophisticated and elegant look.
- Fondant Flowers: Fondant flowers allow for intricate and detailed designs that look incredibly lifelike. Plus, there’s no need for piping skills, which makes it more doable.
- Versatile Design: The color palette and flower design make this cake suitable for various occasions, from weddings to birthdays.
- Realistic Details: The fondant hydrangeas are meticulously crafted to look realistic, adding a touch of artistry to the cake.
- Compact Size: The small, 6-inch size of the cakes makes them perfect for intimate gatherings or as a beautiful centerpiece.
- Unique Decoration: The use of fondant cutouts for the flowers is a unique approach that sets this cake apart from typical buttercream designs.
- Ombre Effect: The gradual color transition from light to dark purple adds visual interest and showcases a stunning ombre effect.
Hydrangea Cake Short Cuts
- Buy a pre-made cake
- Make a box cake
- Use premade frosting
- Use colored fondant
- Make a smaller cake, which means less to decorate
- Make the hydrangeas ahead of time
Hydrangea Cake Ingredients
- Cake Flour: Provides a light and tender crumb for your cake.
- Granulated Sugar: Adds sweetness and helps with the structure of the cake.
- Baking Powder: Acts as a leavening agent to help the cake rise.
- Salt: Enhances the flavors in the cake and balances sweetness.
- Shortening: Adds moisture and tenderness to the cake.
- Milk: Provides liquid to blend the ingredients smoothly.
- Vanilla Extract: Adds a delicious flavor to both the cake and frosting.
- Butter: Gives richness and a smooth texture to the frosting.
- Powdered Sugar: Sweetens the frosting and helps achieve the desired consistency.
- Cream: Adds creaminess and helps to smooth out the frosting.
- White Fondant: Used for decorating the cake with hydrangea flowers.
Shop the Supplies
Hydrangea Cookie Cutters and Mold
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How to Make a Hydrangea Cake
Step 1 – Make the Cake
I made three 6-inch cakes. I love small cakes because they are compact and have a nice height!
Step 2 – Frost the Cake
You can make the frosting smooth or leave it textured since the cake will be covered with flowers.
Step 3 – Make Hydrangeas
Choose your blossom colors—I made my flowers purple, lavender, and light lavender. Depending on which colors you want your flowers, dye your fondant and mix each batch thoroughly. The fondant may be stiff out of the box, but work it with your hands to make it more pliable.
Roll out each batch to a medium-thin thickness and cut out the flowers. Shape the petals to make them look realistic. You can press the petals a bit to thin the fondant so you can shape them.
Make all your flowers and place them on parchment paper. Add a little candy pearl in the center of each flower.
Step 4 – Decorate the Cake with Flowers
Once your cake is frosted and ready to decorate, place the light-colored flowers on top. Gradually introduce the next darkest color, creating an ombre effect. The bottom of the cake should be mostly dark purple hydrangea blossoms.
Hydrangea Cake
Ingredients
Cake Batter
- 2¼ cups cake flour
- 1½ cups granulated sugar
- 3½ tsp baking powder
- 1 tsp salt
- ½ cup shortening
- 1 cup milk
- 1 tsp vanilla extract
Frosting
- 1½ cups butter room temperature
- 6 cups powdered sugar
- ⅓ tsp salt
- 1½ tbsp vanilla extract
- ⅓ cup cream
Hydrangea Flowers
- 1 lb white fondant
- food coloring
- edible pearl balls
Instructions
Cake
- Heat oven to 350°
- Grease and flour three (6-inch) pans.
- Blend flour, sugar, baking powder, and salt.
- Add shortening, ⅔ cup of milk, and vanilla extract.
- Beat for 2 minutes on medium speed.
- Add milk and egg whites. Beat 2 more minutes, scraping the bowl frequently.
- Pour into prepared pans.
- Bake for 30 minutes.
- Remove from the oven, allow to cool, and then remove from pan and set on drying racks.
Frosting
- Beat soften butter with paddle in a kitchen aid mixer.
- Pause mixing and add the powdered sugar. On slow speed, mix the frosting slowly.
- Once the ingredients are incorporated, increase speed and mix thoroughly. Add vanilla extract and salt, and add half the milk.
- If the frosting is runny, add more powdered sugar. If it's too stiff, slowly add cream.
- Place one layer on a cake stand or plate. Top with frosting and spread evenly. Next, add the second cake layer and spread frosting on it. Place the final cake layer and frost the whole cake.
Hydrangea Flowers
- Divide up fondant into bowls. Dye each group of fondants with food coloring.
- Roll out fondant. You want it thin but not too thin that the flower falls apart when you cut it out.
- Cut out flowers. Gently bend petals inward so they look natural and aren't flat.
- Add pearl ball candy to the middle of each flower.
- Place your hydrangea flowers on parchment paper and allow them to dry and harden a bit.
Decorating Cake
- Once your cake is frosted and ready to decorate, start by placing the light-colored flowers on top. Gradually introduce the next darkest color, creating a bit of an ombre effect. The bottom of the cake should be primarily dark purple hydrangea blossoms.
Nutrition
Tips for Working with Fondant
- Keep Fondant Covered: Fondant dries out quickly, so keep it covered with plastic wrap or in an airtight container when not in use to maintain its pliability.
- Use Cornstarch or Powdered Sugar: Dust your work surface and rolling pin with cornstarch or powdered sugar to prevent the fondant from sticking and tearing.
- Knead Thoroughly: Knead the fondant until it’s soft and pliable before rolling it out. This helps prevent cracks and ensures a smooth finish.
Here are More Cake Ideas
I’m thrilled with how this beautiful hydrangea cake turned out, and I hope you can make one yourself!
Cheers,
Photo Credits: MyPhotography.com
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