An Easy Chrysanthemum Cake for my Daughter

Marshmallow Fluff Buttercream is a light and fluffy buttercream that is marshmallowy and delicious! Can be used for filling and icing cakes as well as simple piping.

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.

Marketplace: These are some of the items I used to make this cake.

Marshmallow Fluff Buttercream

Shannon Vavich
Marshmallow Fluff Buttercream is a light and fluffy buttercream that is marshmallowy and delicious! Can be used for filling and icing cakes as well as simple piping.
5 from 1 vote


  • stand mixer (like a kitchenaid) with the paddle attachment and the balloon whip attachment or hand mixer


  • 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


  • 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.
Tried this recipe?Let us know how it was!


Shannon Vavich has been working in the food industry since 1999 as a cake designer, pastry chef, recipe writer, caterer and cooking teacher. Originally a musician by education - she's also a classical vocalist. She is a military spouse of 26 years. Because of her husband's military career she has lived around the world and studied culinary arts in Morocco, England, Scotland, France, Switzerland, Greece, Italy, Spain, Germany, Japan, New Orleans, Pennsylvania Dutch Country, Boston and more. She currently lives in a small Medieval-era village in Baden-Württemberg, Germany with her husband and children. Shannon's two oldest children serve in the Marine Corps and the Air Force, respectively. She recently adopted a little rescue dog - a former street dog from Bursa, Turkey - and named her Nutmeg. Shannon and Nutmeg enjoy walks through the German countryside, creating seasonal dishes in her studio, and early bedtimes.