May Flowers Petite Cake

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Welcome to the world of May Flowers Cake decorating! As we transition from spring to summer, it's the perfect time to celebrate the beauty of May with a floral-themed cake. In this guide, we'll explore techniques to turn a simple cake into a stunning masterpiece, where each flower tells a story of nature's beauty. Whether you're a beginner or an experienced baker, join us as we create a cake that not only tastes delicious but also captures the essence of springtime.
May Flowers Petite Cake

May Flowers Cake Guide

Welcome to our delightful recipe featuring a symphony of buttercream flowers atop a two-layer filled cake! With an array of piping tips and a dash of creativity, we'll transform a simple cake into a vibrant masterpiece that's as beautiful as it is delicious


  • White Decorating Buttercream Icing
  • Ivory Soft Gel Paste™ Food Color
  • Avocado Soft Gel Paste™ Food Color
  • Cypress Soft Gel Paste™ Food Color
  • Deep Pink Soft Gel Paste™ Food Color
  • Super Red Soft Gel Paste™ Food Color
  • Peacock Soft Gel Paste™ Food Color
  • Shimmering Gold Coarse Sugar Crystals
  • Gold Edible Jewel Dust® Glitter
  • White Edible Jewel Dust® Glitter
  • 8" Offset Spatula - Ateco
  • Extra Tall Plain Edge Scraper
  • Cake Cloth
  • Fondant Smoother #2
  • 8" Tapered Offset Spatula
  • #21 Open Star Tip
  • #20 Open Star Tip
  • #61 Curved Rose Petal Tip
  • #242 Large Russian Metal Piping Tip
  • #352 Leaf/Lily Petal Tip


Prepare Buttercream:
Ivory for icing the cake
Avocado for tapered spatula
Cypress for tapered spatula
Open StarTip #20: blue buttercream
Open Star Tip #21” light pink buttercream
Curved Rose Petal Tip #61: red buttercream
Russian Tip #252: red & white buttercream
Leaf Tip #352: avocado buttercream
Prepare the Cake: Start by baking your favorite two-layer cake.(We used a 6 inch 2-layer cake). Once the cakes are cooled, level them if necessary and assemble them on a cake drum utilizing a turntable. Fill cake with your preferred filling.
Crumb Coat and Ice: Apply a thin layer of ivory buttercream to the assembled cake to create a crumb coat. This layer will seal in any crumbs. Then, ice the cake with a thicker layer of ivory buttercream, using a spatula and a tall scraper to smooth it evenly over the surface.
Smooth the Buttercream: Use a fondant smoother and cake cloth to smooth out the buttercream on the cake, ensuring a flawless finish.
Create the Spiral Design: Utilizing the turntable, begin at the outer edge of the cake. Gently press the spatula into the buttercream while rotating the cake. This creates a spiral pattern. Slowly move the spatula towards the center, maintaining pressure and rotation. Keep going until you reach the center of the cake, creating a smooth spiral
Pipe Greenery: Using avocado buttercream and a tapered offset spatula, start at the bottom of the cake and gently drag the buttercream upward along the side of the cake to create the appearance of vines or foliage. Repeat this process around the entire circumference of the cake. Repeat with the cypress buttercream, varying the shades of green as desired to create depth and dimension.
Pipe Flowers: Envisioning a crescent shape on top of the cake, pipe the buttercream flowers within this area. Begin by piping three large light pink rosettes, followed by three large petal flowers, and then three Russian tip flowers. Fill in any empty spaces with light pink star kisses and blue rosettes and stars. Pipe green leaves around the flowers for added realism.
Decorate with Gold and Silver: For the red petal flowers, spray the centers with gold jewel dust and sprinkle with gold coarse sugar. Optionally, mist the rest of the flowers with silver jewel dust for extra sparkle.
Final Touches: Stand back and admire your beautiful creation! Optionally, you can add additional decorations or embellishments as desired.
May Flowers Petite Cake
Pink, red, blue piped buttercream flowers in cresent shape on top of cake
green buttercream folliage applied with a tapered spatula on the side of the cake
Pink, red, and blue buttercream piped flowers in the form of a cresent on top of the cake.

Products used