Korean buttercream flower cake🌸🎂, known for its delicate and beautifully piped floral decorations. It's often made with a soft sponge cake base and covered with smooth buttercream that is skillfully shaped into flowers.
Recipe for Korean Buttercream Flower Cake (in grams)🌸🎂
Cake Ingredients:
Flour: 200g
Sugar: 200g
Butter: 200g
Eggs: 4 large eggs (~200g)
Baking powder: 10g
Milk: 120g
Vanilla extract: 5g
Buttercream Ingredients:
Butter: 500g
Powdered sugar: 500g
Vanilla extract: 10g
Food coloring: As needed (pink, green, white, or any preferred floral colors)
Instructions:
1.Bake the Cake:
-Preheat the oven to 180°C (350°F).
-Cream the butter and sugar together until light and fluffy.
-Add eggs one at a time, mixing well after each addition.
-Incorporate vanilla extract.
-Sift flour and baking powder, then gradually mix in with milk.
-Pour batter into greased cake pans and bake for 25-30 minutes.
-Cool completely before frosting.
2.Prepare the Buttercream:
-Beat softened butter until creamy.
-Gradually add powdered sugar and mix until light and fluffy.
-Blend in vanilla extract.
-Divide and tint the buttercream using food coloring for flower decorations.
3.Decorate:
-Apply a base layer of white or pastel-colored buttercream.
-Pipe delicate flowers using various tips (rose, peony, daisy, etc.).
-Arrange them elegantly on the cake.