Tutorial Preview
1. Main Lesson
We are delighted to welcome back Christina Ong, from the Queen of Hearts to create this amazing Wild Orchids buttercream cake tutorial. It’s just stunning to learn how to see this amazing design come to life, all from buttercream!
We are delighted to welcome back Christina Ong, from the Queen of Hearts to create this amazing Wild Orchids buttercream cake tutorial. It’s just stunning to learn how to see this amazing design come to life, all from buttercream!
TOP TIPS
Here are some top tips to learn and think about while watching this wild orchids buttercream cake tutorial. It’s always much easier to attach your pattern or parchment paper when the cake surface isn’t too dry. If you’re worried about it sticking, simply apply a very thin layer of vegetable shortening to the back of the pattern before placing it onto the cake.
When working with different colours, try to leave a tiny gap between each section. This helps prevent colours from overlapping or blending into one another, keeping your design nice and clean. A small, pointed palette knife works beautifully for filling tighter spaces with better control.
Take your time and focus on one colour at a time. Apply, spread and smooth each colour fully before moving on to the next. This keeps everything neat and avoids accidental smudging.
Use only a small amount of buttercream on your stencil. Less really is more here. Apply gently, then spread and smooth rather than layering too heavily.
When piping, always make sure the tip of your piping bag stays in contact with the cake surface. This gives you smoother, more consistent lines.
For the orchid outline, keep your lines connected, flowing naturally from one point to the next for a clean finish.
When piping the wild orchids using the two-stroke petal technique, think squeeze, up, then down. Start with the bottom three petals first, then finish with the top two petals to build a natural shape.
Finally, when attaching frozen flowers, add a small amount of buttercream to the back before positioning them on the cake. Press them gently but firmly against the side so they stay securely in place.
Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix community on our Family Facebook group.
View hundreds of more world-class tutorials only at www.cakeflix.com.
Valeri Valeriano & Christina Ong
Queen of Hearts Couture Cakes is a multi-award winning cake company based in London. Founded in June 2011, the company is headed by cake artists and best friends, Valeri and Christina. It was by sweet accident that these ladies discovered their passion and talent. On Mother’s Day 2011, they wanted to give their two friends whom they consider their “second-mums” something special but not expensive and decided to bake for them...and they have never stopped since. Renowned globally for their edible works of art using nothing else but buttercream as their decorating medium, Queen of Hearts Couture Cakes has been featured in numerous well known blogs, local and international news, magazines, TV Shows and have showcased their masterpieces as well as demonstrated in some of UK’s biggest exhibitions. Valeri and Christina take immense pride in their mastery of buttercream and their goal is to revive and modernize this age-old art.
