Hydrangea Flower Cakes
Create beautiful hydrangea flower cakes with this simple and ingenious trick!
Equipment
- Blender
- Springform Pan (4 inches)
- Electric whisk
- Piping bag with star-shaped nozzle
Ingredients
- 5 flour flour
- 6 oz sugar
- 1 tbsp baking powder
- 1 pinch salt
- 6 oz soft butter
- 2 oz egg white
- 4 fl oz milk
- 1 tbsp vanilla flavoring
- food coloring blue, purple, pink and white
- 12 oz icing sugar
- 3 oz egg white
- 1 pinch salt
- 12 oz soft butter
Instructions
- Put all the ingredients for the sponge in a blender and mix until you have a uniform, creamy batter.
- Divide the batter into four equal portions. Add food coloring to three portions: one drop of blue, three drops of purple, and one drop of pink. Put alternating spoonfuls of the different colors into a small springform pan (4 inches) until half full. Stir to create a marbling effect. Bake for 35 minutes at 350°F.
- Beat icing sugar, egg white, and salt with an electric whisk until the mixture is silky. Add the butter and beat it in.
- Remove the cooled cakes from the pans and cut each one horizontally into three slices. Spread buttercream on each layer and reassemble the cakes. Cover the outside with buttercream.
- Divide the remaining buttercream into three portions and color them purple, blue, and white. Spread layers of each color on plastic wrap, roll it up, and place it in a piping bag with a star-shaped nozzle. Dot the cakes with the icing to create hydrangea flowers.
