I am so lucky to have a man who cooks, cleans, watches rom-coms with me, checks my spelling, supports my baking and blogging, gives me foot rubs and loves me so much!
I feel so blessed to have Mr S in my life, three years seems to have gone by very quickly!
I started thinking recently about cake ideas for our anniversary then realised I had never actually made one for the other two, oops!
This one can make up for the others right?
I thought seeing as everyone loved the Moustache Petal Cake so much that I would share how to create this simple cake.
The icing was a new (experimental) recipe so is a little softer than my usual but it tasted fantastic and in the end, that's what counts right?
How to Decorate a Petal Cake
You will need:
Buttercream (enough to cover the cake in a thin layer then more for decorating)
Piping Bag Tip #12 (or large circle tip)
Flat spatula or back of a spoon
- Cover entire cake surface with buttercream, you want to make sure it just covers it so there's no naked cake showing (ew naked cake!)
- Fill piping bag half way with buttercream and pipe small blobs of icing in a vertical line from top to bottom.
- Using the spatula or back of a spoon gently smudge the blob of icing to the right.
- Wipe excess icing off the spatula or spoon and repeat on the remaining blobs.
- Once you've finished your smudging on line one, repeat these steps again; pipe blobs, smear blobs.
- To pipe the swirl around the top, start on the outer edge and repeat the piping and smearing process while slowly working your way in on an angle. I found the back of the spoon really useful for the tight spots.
Decorating Notes: This cake is 6" with two layers. I used this chocolate buttercream recipe and it was plenty! Try not to fill your piping bag too full or your icing will get soft quickly (especially with that recipe.