Spring Wreath Cake – how to make a buttercream wreath cake
with little decorative touches like a bird’s nest, cherry blossoms, green
berries and cookie moss. Beautiful for spring events like Easter, baby showers
and Mother’s Day.
It seems as though I have a thing for Easter cakes. Over the
last five years, I’ve made a new cake each spring specifically with the holiday
in mind. It all started back in 2013 with my Speckled Egg Cake. That cake has
definitely stood the test of time with so many of you making it! Then there was
the Chocolate Bunny Cake and the Easter Basket Cake in 2014. The Cookie Moss
Cake of 2015 is making a small cameo in today’s cake (you’ll see what I mean in
the tutorial). 2016 was an off year but
2017 came back strong with this Blackberry Lime Cake. This year I wanted to
create a new cake that works for Easter but ALSO for other spring events like
bridal showers, baby showers, and Mother’s Day. And today’s cake definitely
fits that bill!
This cake is everything spring with a variety of leaves,
berries, cherry blossoms, moss and even a bird’s nest filled with chocolate
eggs. The mix of vibrant and muted greens creates a fresh backdrop for the
little white blossoms. Yes if you’re wondering, cherry blossoms can be white!
The three years we lived in Washington DC taught me a whole lot about cherry
blossoms as I stalked the peak bloom each year, hoping to drag my family
downtown at the perfect time for photos. There’s over 100 varieties of cherry
trees that produce blooms from white with yellow centers to white with pink
centers to full pink-on-pink. I chose to go with white and yellow simply
because I liked the shade of the yellow mini eggs paired with all the green.
And…. if we’re getting technical… a cherry blossom only has five petals, where
most of my flowers have six. But I had the hardest time piping a five petal flower!
But that’s okay! The best part about this buttercream work
is that it’s really forgiving. Which is definitely needed, as I’m no piping
expert. But I’m really loving that buttercream has come back into the forefront
over the last 4 years because it just tastes so much better than fondant. And
who can possibly look at all the Korean buttercream flower cakes on Instagram
and not long to be that talented!! Thank goodness for me — this cake is all
about imperfect leaves and flowers — that when grouped together look more
impressive than they really are. Which makes this a win for buttercream