Buttercream flowers have been around for years, but there are no piping skills needed to create this floral cake design. Join cake designer, Rachael Teufel in this class to learn how to make a beautiful two-tiered cake adorned with cascading buttercream and gum paste flowers. To get started, Rachael will guide you through the process of making her favorite Swiss meringue buttercream and share how to properly color Swiss meringue buttercream using a special trick to take those pastel colors to a bold level. Then learn how to arrange your palette efficiently in a way that makes mixing colors easy. Once your palette is ready, she will share a variety of palette knife techniques needed to make blossoms and leaves before she applies them onto the cake. Next, Rachael switches to using gumpaste to create 3-dimensional Gloriosa flowers. You will learn how to shape and color the petals, stamen, and stems, then watch as this flower comes together as each element is put in its place to form a full 6 petaled flower or a half flower with just 3 petals. And finally, see the cake come together with a combination of buttercream and gum paste florals in a cascading style that is sure to wow everyone! Join this class today to become a sugar florist.
Class Sessions
Introduction
2:23
Intro and design discussion: Join Rachael in this lesson for an overview of everything will be coved in this class. You get a peek at everything from making Swiss meringue buttercream from scratch and tricks for coloring buttercream to using those palette knives to create beautiful buttercream flowers along with cutting and shaping gum paste Gloriosa flowers!
Making Swiss Meringue Buttercream
33:58
Making Swiss meringue buttercream: Learn how to make a delicious Swiss Meringue buttercream with a smooth and creamy texture. Rachael will take you through her recipe step-by-step and share tips regarding ingredients, temperatures, and how to correct any problems that may arise.
Creating Your Color Palate
18:23
Creating your color palette (coloring SMBC): Swiss meringue buttercream is notoriously known for not taking on color well even when using a significant amount of color. In this lesson, Rachael teaches you how to properly color Swiss meringue buttercream using a special trick to take those pastel colors to a bold level. Then learn how to arrange your palette efficiently in a way that makes mixing colors easy.
Palette Knife Techniques
37:57
Palette knife techniques (Blossoms & Leaves): Now that your buttercream is colored, join Rachael in this lesson to learn the basics of palette knife techniques to create a few styles of leaves and flowers. After a little practice you will be ready to paint a floral garden of your own.
Design Layout
8:35
Design and layout: In this lesson, Rachael takes you through a quick sketching process providing an easy template to follow. Using general design concepts, Rachael starts with greenery, builds to the main flowers, then adds filler flowers to complete the look. Next Rachael shares an easy way to elevate your cake above your work surface to make applying designs to the bottom edges of your cake easier. She then builds a structure with common cake decorating items to secure her cake for the decorating process.
Palette Knife Florals on Cake
34:13
Applying palette knife florals onto cake: Now it’s time to decorate your cake using the knowledge you have learned in previous lessons. Rachael demonstrates the application of palette knife techniques onto the side of a buttercream iced cake while sharing tips for placement and how to overlap your flowers. She also provides instruction for aligning the design as it crosses over two separate tiers.
Gumpaste Glorioso
23:34
Gumpaste Gloriosa: Creating most gum paste flowers requires multiple steps. In this lesson, you will learn how to shape the individual Gloriosa petals utilizing gum paste and fabric wires for structure. The create the stem and coordinating stamen so that each part of the Gloriosa flower will be ready for assembly.
Gumpaste Glorioso-Coloring and Assembly
14:42
Gumpaste Gloriosa: Coloring and assembly - Once your Gloriosa petals are dry, join Rachael in this lesson to learn the process of coloring the petals and the stamen. Then see this flower come together as each element is put in its place to form a full 6 petaled flower or a half flower with just 3 petals. These half flowers with be utilized on the sides of the cake to add more dimension.
Placing Gumpaste Flowers
9:58
Placing gumpaste flowers: Knowing just where to place your gum paste flowers can be a tricky process, follow along as Rachael trims and bends the wires of her Gloriosa flowers in order to place them securely and complete the beautiful cascading floral design.
Your Instructor
Rachael Teufel
Rachael Teufel was a physical therapist before she discovered cakes as a creative outlet. In 2006 Rachael started her own company, Intricate Icings Cake Design. Today her work is nationally recognized. She's been featured on the "Food Network Challenge" TV show as well as in top-tier publications such as Brides, Martha Stewart Weddings and The Knot. Rachael was also named one of the top pastry pros in the country by Martha Stewart Weddings.
Bonus Material
Textured Floral Accents - Resources
Swiss Meringue Buttercream - Resources
Bonus Materials available for download after purchase.
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