Dreamy Floral Cascade Cake
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Rated 5.0 stars by 1 users
@cakeandcuddleco
This cake is the perfect example of "imperfectly perfect." It's soft and romantic but also playful, with a mix of big roses, tiny rosebuds, delicate scattered petals, and layered leaves that give it a wild, garden-inspired feel.
The textured wave background makes everything pop, and I love how the flowers almost seem to "climb" up the tiers.
I didn't aim for symmetry—the charm of this design is in the way the elements are placed organically. Every angle looks a little different, which makes it feel full of life and movement!
If you try this look, I’d LOVE to see your version!
whipped cream
Before I even started piping, I smoothed my whipped cream and ran Kootek's textured cake comb around the sides to create this soft wave texture. It instantly makes the cake look polished and gives a beautiful backdrop for the flowers.
Tip K48 – Shell Borders: I used this around the base of each tier for those pretty, ruffled shell borders. I piped classic shells (press, pull, release) all around the base and at the seam where the tiers meet.
Pro tip: Keep your pressure even and use a turntable for a perfect flow!
All of the flowers were piped fresh and placed directly on the cake or piped onto a flower nail first.
Tip K10 – Large Roses: I used K10 to pipe my big statement roses on the flower nail. Starting with a tight center bud, I piped overlapping petals around to form the rose. Once done, I used Kootek's flower lifter to gently lift them off and place them onto the cake.
Tip K12 – Rosebuds, Small Flowers, & Petals: This was my multi-use tip for everything delicate! I piped the small rosebuds directly onto the cake. The darker blue flowers were piped with the same tip and piped directly onto the cake but you could definitely pipe them on the flower nail first and then transfer onto the cake. I also used K12 to pipe the scattered petals all over the cake in both pink and dark blue. It gives a soft, fluttery look that I love.
Tip K23 – Large Leaves: I piped large green leaves around the big roses to frame them and give them structure. A firm squeeze and pull gives that perfect pointed leaf shape.
Tip K43 – Small Leaves: For the smaller flowers and rosebuds, I switched to K43. It's perfect for piping little accent leaves without overpowering the tiny flowers.
For my roses, I piped them on a flower nail first so I could easily rotate and build perfect petals. Once they were finished, I used Kootek's flower lifter to transfer them gently onto the cake without damaging them.
I placed my large roses first, then filled in with buds, smaller flowers, scattered petals, and lastly leaves to bring it all together.
Don't overthink the placement! Let the flowers "grow" naturally up and around the cake for a soft cascade effect.
This was such a fun cake to make for May, and it's a perfect style for weddings, birthdays, Mother's Day, or any special occasion where you want to impress without using fondant or molds. Just piping tips and a little patience!
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