A delicious orange cake enrobed in an orange buttercream and topped with buttercream roses. This cake is moist, cheerful, and delicious.
I have nostalgic memories of floral buttercream cakes. Growing up, I loved decorating all sorts of cakes and cookies with my mom. Buttercream flowers, cutesy decals and animal themed goodies were so in. I needed to indulge my childhood self with a modern take of these buttercream roses. This little cake is the perfect way to celebrate our mothers, sisters, friends or any flower-loving soul.
For the Cake
2 1/4 cup all-purpose flour
2 1/2 tsp baking powder
3 large eggs
1/3 cup salted butter
1/3 cup sour cream
1 tsp salt
1 1/2 cup sugar
4 tsp grated orange zest
1 cup strained fresh orange juice
For the Buttercream
2 pinch of salt
2 lb sifted confectioners sugar
2 cup unsalted butter room temperature
4 tbsp orange liqueur
1 tbsp orange blossom extract
Food Coloring Green, Pink, Orange
Petal tips 126 or 125 work well for me, a leaf tip 68, small round tip for stamens.
Butter and flour three 6-inch cake pans. Preheat the oven to 350°F
In a large bowl, add the flour, baking powder, and salt. Then, beat cream together with the butter, sour cream, and orange zest.
Add the sugar slowly, mixing until light and fluffy. Add the eggs, one at a time, mixing well between additions.
Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.
Pour batter into the 3 prepared cake pans. Bake about 22 min
When the cake is done, take it out of the oven and let it cool for 10 minutes. Then remove the cake from the pan and let cool completely on a greased wire rack.
For the Buttercream
Whisk the butter until light and fluffy, add a cup of sugar and mix well. Add all other ingredients in. Beat well.
Reserve 1/3 of the buttercream for the roses.
Using less than a drop of soft pink food coloring color for the remaining ⅔ buttercream.
Divide the buttercream for the roses into several batches. One will be green for the leaves; one will be white; one will be yellow (for the stamens); and two different color pink batches.
For the Roses
Before you pipe a rose, make a cone of very thick buttercream as a base for the flower, this gives you the height needed for a realistic rose.
Piping some stamens onto the cone you’ve made as a base.
Attach a 126 tip to a piping bag and fill the bag with both colors of buttercream.
Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
Pipe the leaves with a leaf tip.
Keep the cake refrigerated if not eating within the first 12 hours. For storing, place the cake into the refrigerator. Remove it from the fridge about 20 minutes before enjoying to allow the cake and frosting to soften.