In the world of cake creations, we find the best designs are those that look deceptively more difficult than they are. Case in point: the petal cake. It’s a beautiful frosting job that requires little more than an angled spatula, full piping bag and a bit of patience.
To perfect the technique, we called on Cake Artist Laura Grizzel from The Frosted Affair, a premiere wedding and events bakery in Nashville, TN. So, get your piping bag prepped! This is a how-to you’ll be using for years to come.
How to Frost a Petal Cake
- A chilled, crumb-coated cake
- 1 Large pastry bag
- Round decorating tip
- Favorite buttercream frosting, creamy and at room temperature
- Rotating cake stand
- Angled spatula
1. Place chilled, crumb-coated cake in the center of your rotating cake stand.
2. Fit pastry bag with round tip and fill with icing.
3. On the side of your cake, pipe a series of uniform dots in a vertical stack. This will be the back of your cake.
4. Use the tip of the angled spatula to create “swooped” petal shapes from each dot.
5. Pipe another series of vertical dots where the swooped petals run into the cake. Create the same petal look with these dots and repeat the process around the cake.
6. To “seal” the petal coating, finished where you started with a vertical stack of dots.
7. On the top of the cake, pipe a circle of dots (or slight swoops) around the cake’s border.
8. Use the top of the angled spatula to create swoops pointing towards the cake’s center.
9. Pipe a smaller circle of dots on the interior of the first and repeat the process until you reach the center of your cake.
10. In the cake’s center, pipe a large dot to cover swoops.
We recommend topping with something pretty—a chocolate-covered strawberry, a collection of flowers or a set of candles are all particularly fitting.
For more fun decorating DIYs from The Frosted Affair, check out 6 Step-by-Step Cake Design Tutorials to Know.