Here’s a simple and adorable cake design for the little princess in your life. This princess flower cake is topped with a non-edible princess crown topper that the birthday girl can wear after the cake is cut. The scalloped and laced buttercream design makes the cake look girly and intricate, but you’ll see that the techniques involved are actually quite simple! I’ve included some links within this post for more resources if you’d like to learn about these techniques in more detail. Let’s get started!
Servings 16" cake
Prep Time 30 minutesmins
Piping Time 20 minutesmins
Ingredients
16" cake (I recommend baking the cake in a ¼ sheet cake and cutting it out using the Cut and Stack Method)Choose one of my Extra-Moist Cake Recipes
Crumb-coat then flat-ice your cake in the buttercream color of your choice. Let the fully-frosted (flat-iced) cake set up in the fridge or freezer for a few minutes until the frosting is firm to the touch–I talk about this more in How to Bake and Layer Cakes Like a Pro.
Pipe a scallop-and-lace design onto your cake, Use a #4 round tip and pipe 3-4 inch scallops (half-circles) on the side of your cake. With the same # 4 round tip, go back inside the scallops and fill in a buttercream “squiggle lace” design, which is simply curvy lines of buttercream that do not overlap or meet– you can learn more about this buttercream pattern with Wilton’s Cornelli Lace Tutorial.