An Easy Chrysanthemum Cake for my Daughter
This adorable little fall cake is easy enough for a beginner. Watch my video for the instructions on how to use some simple techniques to create this little colorful, cheery cake!
I used two batches of this buttercream to ice and decorate a three layer cake. It’s always better to have more buttercream than you need.
My daughter does not like traditional American buttercream, so I iced and decorated this cake with my Marshmallow Fluff Buttercream.
Marshmallow Fluff Buttercream is is marshmallowy and delicious!
To color icing, section off 4 bowls with 2/3 cups of icing in each. Color the icing green, yellow, orange and purple – or any colors you wish to use.
Practicing piping on a clean plate is always a good way to gain confidence.
To pipe the chrysanthemums (or “mums”) draw a circular “base” and then pipe “spikes” in an upward motions until you get as many petals as you would like to have.
Think of each flower like a little porcupine.
Using a leaf tip, pipe leaves around each flower. Leaves are a great way to fill out the cake and cover up any mistakes.
You can see here how I rotated the colors, and how I used three groups of each color, in succession.
Marshmallow Fluff Buttercream
Equipment
- stand mixer (like a kitchenaid) with the paddle attachment and the balloon whip attachment or hand mixer
Ingredients
- 14 ounces marshmallow fluff 2 – 7oz (small) containers/jars
- 1 pound unsalted butter (4 sticks) softened
- 1 cup powdered sugar
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Using a high-powered stand mixer with the paddle attachment, whip the butter for about 30 seconds. It will get lighter in color and a little fluffier.
- Add the marshmallow cream to the butter and mix well.
- Add the powdered sugar and whip. After the powdered sugar is added, switch out the paddle attachment for the balloon whip.
- Whip on high with the balloon whip attachment for 2-3 minutes.
- Add 1/4 cup heavy whipping cream and whip again on high for 2 more minutes.
- Slowly stir, and add the pinch of salt and teaspoon vanilla.
- Frost your cake or cupcakes. You can refrigerate this icing for up to a week – you will need to let it get back to room temperature before you work with it. You may need to fluff it up again by using the balloon whip attachment and whipping for 1-2 minutes.