How to Make an Easter Floral Wreath Cake
Welcome Easter with this breathtaking cake created with a floral wreath design that’s as delightful to look at as it is to eat!
Decorate with colorful Easter eggs made using deco melts, and add elegant floral details using our versatile piping nozzles.
Let your creativity shine and design a treat that’s sure to impress family and friends this Easter season!
You will need
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
You Will Need
* Betty Crocker vanilla frosting
* Food colourings – brown, lilac, yellow, green, pink, blue
* Easter egg chocolate mould
* Deco melts in various colours
* A selection of Whisk nozzles:
speciality tip no. 233 (vine wreath)
leaf tip no. 352
leaf tip no. 70
open star tip no. 32 (pink rose)
round tip no. 5 (yellow flower)
drop flower tip no. 129 (blue flower)
round tip no. 2 (flower stems)
How to make
First, make the Easter eggs that will be used to adorn the wreath on top of the cake.
Melt the Deco Melts according to the packet instructions. Fill the Easter egg mould with a selection of different pastel colours.
Top Tip: Melt together white Deco Melts with a few discs of coloured Deco Melts to achieve pastel shades.
If you want to go the extra mile, use a small paintbrush to fill in the stripes, bows and other details of the mould with one colour, and when this has set, fill each indentation with a contrasting colour.
Turn the Easter eggs out of the mould when they have fully hardened – you can pop the mould into the fridge for 30 minutes to speed up this process.
Whilst the Easter eggs are setting, prep the frosting for decorating your cake.
Decant a tub of vanilla frosting into a large bowl and beat in 2-4 tablespoons of icing sugar, you are aiming to achieve a stiff but pipeable consistency that holds its shape. Divide the frosting into 6 smaller bowls. In one bowl, squeeze in a few drops of brown gel food colouring and stir well to make a mid-brown shade.
Put the brown frosting into a piping bag fitted with a grass nozzle.
Take your fully covered cake and place it on a cake turntable, making sure it is perfectly central.
To pipe the vine wreath, hold the bag with the tip of the nozzle hovering just above the surface of the cake. With your other hand, spin the cake slowly as you squeeze out the frosting without moving the nozzle or your hand. You should have a perfectly round circle of frosting.
Continue to pipe and spin the cake until you have built up a ring of frosting approximately 3-4cm wide and 2 cm high.
The other bowls of frosting can be coloured with food colouring for the foliage and flowers on the wreath.
Top Tip: After piping the foliage, pipe the largest flowers first and the smallest flowers last, filling in any gaps. You can add more leaves at the end for a fuller look to your wreath.
Foliage: start with 2 shades of green and pipe leaves at intervals around the wreath using leaf tips no.352 and no.70.
Nextt you will create your yellow flower. Using the round tip no.5, pipe 4 or 5 short lines that end at the same point, a bit like a scallop shell.
Add dots of lilac frosting to finish.
Turn out the Easter egg mould and remove the hardened eggs. Add the Easter eggs to the wreath, placing them at different angles for a 3D look.
To decorate the sides of the cake, pipe simple stems of green frosting using the round tip no.2. Repeat the same flowers and leaves as per the wreath on top, for a cohesive look.
