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Chocolate Cake on White Cake Stand With Buttercream Flowers Made With Russian Piping Tips.
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5 from 1 rating

Easy Buttercream Flowers Cake (Russian Piping Tips)

Use this tutorial to learn how to make buttercream flowers for cakes and cupcakes, using Russian piping tips. Simple and easy cake decorating technique!
Prep Time10 minutes
Cook Time45 minutes
Decorating time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 9 Slices
Calories: 609kcal
Author: Abeer Rizvi

Ingredients

Instructions

  • Bake the cakes and allow them to cool completely.
  • Prepare both the frostings.
  • Place one cake on a serving dish and spread chocolate buttercream on top.
  • Then, place the other cake on top of the icing and press gently to secure into place.
  • Ice the entire cake in chocolate frosting.
  • Use a decorating comb to create stripes along the side of the cake.
  • Spray the sides of the cake with golden edible spray (optional).
  • Attach a few different types of Russian tips to individual piping bags and fill them with the chocolate frosting and light brown American buttercream.
  • Hold the piping bag at a 90 degree angle on top of the iced cake. Squeeze the bag until some icing comes out and then pull away.If you pull away slowly, you will end up with longer flower petals and if you pull away quickly, you will end up with shorter petals.Continue making little flowers on the cake, using dark and light shades of icing until fully covered.
  • Attach a basic leaf tip (Wilton tip # 352) to a piping bag and fill it with chocolate frosting. Fill any gaps between flowers by piping little leaves.
  • Pipe flowers around the base of the cake and you are done. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 609kcal | Carbohydrates: 98g | Protein: 1g | Fat: 26g | Saturated Fat: 7g | Sodium: 276mg | Potassium: 214mg | Fiber: 1g | Sugar: 90g | Vitamin A: 1IU | Calcium: 10mg | Iron: 2mg