Starting with a freshly iced Swiss meringue buttercream cake, cake designer Rachael Teufel creates a beautiful cascade of variegated blue hydrangea flowers. Follow along as Rachael shares her technique for layering petals to create a beautiful mound at the top that wraps around the edges and reaches almost to the bottom.
Rachael shares her tips and tricks on placing flat, curved, and cupped flowers, layering with extra buttercream, avoiding bare spots, utilizing imperfect flowers, and achieving additional height and depth with wired blossoms. These same techniques can be adapted and applied to a variety of small flowers as well as to an American style crusting buttercream or a fondant cake. Watch and learn as Rachael moves from the top of the cake down and around, building to perfection.
For more information on creating and dusting hydrangea blossoms check out Rachael’s previous videos, Coloring Sugar Flowers with Petal Dust.