Copenhagen Cakes

Cakes and kitchen creations from a home in Copenhagen

Cake styling inspiration #3: Blue and purple flower galore

I designed took its form in a quite different way than how I normally create cakes. I usually have a clear vision of what I want to do, and how I want my cakes to look, before I start creating then. The ideas for my cakes take shape in my mind, often based on many days of thinking and daydreaming. But this time it happened a little bit different.

Recently I’ve started collecting sprinkle mixes, as you may have read in my previous blog post or on my Instagram. It’s an addiction, I think. I love to buy them, I love to look at them and I certainly love decorating my cakes with them. My newest sprinkle love (this) goes by the name “Attention to detail” and is inspired by peacock colors; blue, green, turquoise and purple. One day I was sitting with this mix in my hand, admiring the colors, and I got the idea to create a cake inspired by that particular sprinkle mix.

I had no clear vision of how I wanted my cake to look and what I wanted to use to decorate it with (aside from the sprinkles, of course). I filmed the process of creating the cake and shared the videos live in my Instagram stories, and as the cake took shape I asked you all what I should do next, so you, my dear readers, actually helped me with creating the cake.

The cake is made with four vanilla sponge cakes and frosting, all from this recipe.

Assembling the cake
You need:
Four sponge cakes
Frosting
Gel colors (I use these from Wilton (affiliate link)) in the colors green, blue and purple
Sprinkles

  • Cut the risen top of the cakes so that their surfaces are flat and horizontal.
  • Place one of the cakes on your cake stand and add some frosting on top of it. Make sure the frosting is spread out evenly with a palette. Place the next cake on the on top and add a bit of frosting again. Spread out and repeat with the remaining layers.
  • Add a thin layer of frosting on top of the cake and around the sides, a so called “crumb coat”. Only use a little less than half of the frosting. Use a large spatula to scrape off the frosting from the sides leaving only a very thin layer.
  • Place the cake in the fridge for 30 minutes to harden the frosting.
  • Place a tablespoon of frosting in three new bowls and mix coloring in each bowl so you’ll end up with a bowl of blue frosting, a bowl of purple frosting, a bowl of green frosting and a large bowl of the remaining white frosting.
  • Take the cake out of the fridge and spread the remaining white frosting evenly around the sides and the top. Use the spatula to make sure sides and top are smooth. Place small dots of the colored frosting here and there around the cake and smooth it out the the spatula. Watch how I did this in my “How to” story on my Instagram profile @copenhagencakes.
  • Spread some sprinkles around the bottom of the cake and gently press it into the frosting.
  • Place your cake in the fridge for another 30 minutes to harden the frosting.

Purple glaze
2 Tbs Marshmallow Fluff
2 tsp milk
Purple gel color (affiliate link)

  • In a bowl mix Marshmallow Fluff, milk and purple color. Add more milk a little at a time until you are happy with the texture of the glaze. Be careful it doesn’t end up too liquid.
  • Pour the purple glaze in a piping bag and spread it over the top of the cake and let it run down the sides.

Final touch
Flowers
Sprinkles

  • Decorate the top of the cake with flowers of matching colors and as a final touch sprinkle a little bit of sprinkles over the cake.

copenhagencakes

Jeg hedder Cecilia, er 29 år, madelsker, bosiddende i København og Kandidat i Islamiske Studier. Arbejder med PR og marketing, og derudover får jeg også tid til kreere madopskrifter for diverse medier, magasiner og virksomheder, hvor jeg rigtig får lov til at gå i dybden med mit kagenørderi.

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Jeg hedder Cecilia, er 29 år, madelsker, bosiddende i København og Kandidat i Islamiske Studier. Arbejder med PR og marketing, og derudover får jeg også tid til kreere madopskrifter for diverse medier, magasiner og virksomheder, hvor jeg rigtig får lov til at gå i dybden med mit kagenørderi.