Coachella Buttercream Flower Crown Cake Recipes

COACHELLA BUTTERCREAM FLOWER CROWN CAKE

Steps:

• Vanilla Buttermilk Cake:.
• Spritz three 8x2 inch round cake pans with vegetable oil or cooking spray and line the pans with parchment paper cut to round size. Preheat oven to 350 degrees.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy. Scrape down the sides of the bowl.
• In a large bowl, sift together the flour, baking powder, baking soda and sea salt and set aside.
• With the mixer on low speed, add the eggs one at a time until fully incorporated; add vanilla extract.
• With the mixer on low speed, add one third of the flour mixture, then half of the buttermilk. Add a third of the flour, the remainder of the milk and finally the last third of flour mixture; mix until a smooth creamy batter forms, no longer than one minute. Fold in any remaining bits of flour by hand if need be.
• Divide the batter evenly between the prepared cake pans. Bake in the center rack of the oven for 22-25 minutes, checking at 22 minutes for doneness. Cakes will be done when a toothpick inserted in the middle comes out with moist crumbs. Set on wire racks to cool completely.
• Vanilla Buttercream:.
• This can be tinted any shade of skin tone you wish. You could also use chocolate buttercream! I used a tiny bit of "warm brown gel colour" by Americolor to emulate a tanned California lady.
• Gel color in "skin tone" (whichever skin tone that might be) and gel color in pink, turquoise, purple, green and whatever colors you might like for your buttercream flower crown.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, icing sugar, vanilla and pinch of salt on high speed until light and fluffy and doubled in volume, about two minutes. Cover the mixer bowl with a damp paper towel to keep the icing sugar from tornado-ing your kitchen.
• Divide the buttercream in half. One half stays in the mixer; the other half can be divided amongst smaller bowls to be tinted for the buttercream flowers.
• Add the skin tone color to the buttercream in the stand mixer and beat on high to combine.
• Level your cooled cake layers, fill and frost the entire cake to the crumb coat stage - chill in freezer for 10 minutes.
• Remove the cake from the freezer and apply a smooth coat to finish. Set cake aside.
• Decorating supplies and equipment:.
• White and black fondant for eyes, purple fondant for eyeshadow (optional), pink fondant for lips; lemon cookie cutter, piping tips used as cutters, or sharp paring knife to make the face shapes.
• Piping bags fitted with a large petal tip such as Wilton 125, open star tip 1M, French open star multi-pronged tips and a leaf tip. A flower nail and parchment paper squares for making the buttercream roses.
• Create Your Fondant Face:.
• On a nonstick work surface or piece of parchment paper, roll out the white fondant to 1/8 inch thick and punch out an eye shape using the lemon cookie cutter. Roll out the pink fondant to ½ inch thick and punch out the same shape using the same cutter; this time use a paring knife to cut out the divot on the top of the lips and gently indent a line across for mouth opening. Use the black or purple fondant for eyeshadow and eyelashes - roll out out to 1/8 inch thickness and use paring knife to cut shapes. Punch out a circle for the eye iris. Adhere fondant pieces together with a tiny amount of water as glue.
• Place the eyes and lips on the cake by gently pressing into the buttercream. Set cake aside.
• Tint the smaller bowls of buttercream with your favourite colours by adding gel colour to the bowls and mixing with small spatula or spoon. Fill piping bags fitted with various piping tips! Now we're going to make a buttercream rose.
• Using your piping bag fitted with a Wilton 125 petal tip, hold the piping bag in your dominant hand and the flower nail in your other hand. Add a tiny bit of buttercream to the nail then place a piece of parchment paper square on top. Now, look at the piping tip opening - it is like a teardrop shape. The bottom of the teardrop will be against the nail. Start piping in a tight circle while turning the nail, forming a rosette-like center. Now, pipe in an up-and-down motion to create the petals, going around the rosette, overlapping each petal. Add another row of petals if you like. Remove the rose and parchment paper from the nail and set on a plate; fill the plate with roses then freeze the plate until the roses are firm and easy to handle, about ten minutes.
• Artistic license time! Start by placing some of the roses you made on the cake where the flower crown would go. Use your other piping bags to make drop stars, rosettes and any other designs you like in alternating colours. Fill in any gaps with the leaf piping tip and little drop stars until you are happy with your gorgeous buttercream flower crown. Now light up a fat one and get ready to boogie with some holograms!

CITRUS CROWN CAKE

Steps:

• Preheat oven to 350°F; grease generously and flour 10-inch Bundt pan.
• Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan.
• Prepare cake following package directions for original recipe. Pour batter over marmalade mixture.
• Bake at 350°F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
• TIP: for best results, cut cake with a serrated knife; clean after each slice.

FLOWER GARDEN CAKE

Steps:

• Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
• Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
• In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
• Pour the lemon custard into egg whites.
• Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
• Grease 8x12 baking dish with salad oil and pour mixture into dish.
• Place in refrigertor and leave overnight.
• Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.

FLOWER POT CAKE

Steps:

• Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake -- I usually make mine into muffins and freeze what I dont use.
• Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge.
• Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt.
• In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy.
• Fold cream cheese micture into thickened pudding.
• Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes.
• Layer ingredients into the flower pot in the following order-.
• Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip.
• Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs.
• Chill until set.
• Garnish with flowers. Add gummy worms if you wish. Serve with spade.

WALNUT CROWN CAKE

Steps:

• Preheat oven to 375.
• Grease& flour an angel cake pan.
• Spread walnuts over bottom of pan.
• Sift together dry ingredients into a large bowl.
• Add milk, shortning, and vanilla.
• Beat 2 minutes scraping bowl frequently.
• Add eggs.
• Beat 2 minutes more.
• Pour mixture over walnuts in pan.
• Bake 375 degrees 50-60 minutes.
• Walnuts form a topping needs no icing.
• Allow to cool in pan about 10 minutes.
• Remove from pan& cool.

RUBY SLIPPERS

Steps:

• In a lowball glass, fill with ice.
• Add Crown and 7-up; mix gently.
• Top off with grenadine.