When I first began my journey in cake decorating, everything was about buttercream. Buttercream covered cakes, buttercream flowers, buttercream transfers…. In fact, in the very beginning, I was making only buttercream cakes. Then, I attended my first wedding cake class and was introduced to rolled fondant. I instantly fell in love with the versatility of fondant and the flawless perfect finish that could be achieved with it. In recent years though, there has been a resurgence in buttercream cakes and as I started seeing more and more buttercream cake designs, I began to appreciate the classic albeit imperfect look of them.
Today we celebrate my sister-in-law’s birthday. For her cake, I decided to make an all buttercream cake with piped ranunculus flowers arranged like a wreath around the top of the cake. The cake is a Classic Chocolate Cake with Apple Cider Caramel Buttercream between the layers.
Happy Birthday Deb!