Round Vintage Cake with Classic Buttercream Decoration
Create an elegant round vintage cake with beautiful buttercream decorations perfect for special occasions. This classic design features intricate piping techniques including shell borders, rosettes, and swags that evoke the charm of yesteryear while creating a showstopping centerpiece for any celebration.
Equipment
- 2 Round cake pans (8-inch) Creates the perfect circle cake foundation
- 1 Electric stand or hand mixer Ensures smooth, properly aerated batters and buttercream
- 1 Cake turntable Allows for smooth frosting application and even piping
- 2 Star tips (Wilton 1M, 4B) Creates shell borders and rosettes for vintage aesthetic
- 1 Petal tips (Wilton 104) Produces delicate ruffles typical in vintage designs
- 1 Offset Spatula For smooth buttercream application
- 1 Bench Scraper For creating straight sides and sharp edges
Ingredients
For the Cake
- 1 recipe vanilla, almond, lemon, or chocolate cake batter Timeless flavors that complement vintage designs
For the Buttercream
- 1 batch Swiss Meringue Buttercream or American Buttercream Swiss meringue provides stability for intricate designs
- Food coloring (optional) Pastel shades are traditional for vintage designs
For Decoration (Optional)
- Edible pearls For vintage embellishments
- Food-safe fresh flowers For natural decoration
- Maraschino cherries Classic vintage garnish
Instructions
- Ensure your cake layers are completely cooled before assembly to prevent buttercream from melting.1 recipe vanilla, almond, lemon, or chocolate cake batter
- Level your cake layers to create even surfaces for stacking.1 recipe vanilla, almond, lemon, or chocolate cake batter
- Apply a thin crumb coat of buttercream to lock in any loose crumbs. Chill for 15-20 minutes until firm.1 batch Swiss Meringue Buttercream or American Buttercream
- Apply final smooth coating of buttercream using an offset spatula and bench scraper on a turntable to create clean lines and sharp edges.1 batch Swiss Meringue Buttercream or American Buttercream
- Allow the final coat to develop a slight crust before beginning your decorative piping work.1 batch Swiss Meringue Buttercream or American Buttercream
- Using a star tip, pipe consistent shells around the top and bottom edges of your round cake.1 batch Swiss Meringue Buttercream or American Buttercream
- Create dimensional floral elements with a 1M tip, varying the pressure for different sized rosettes on the cake surface or sides.1 batch Swiss Meringue Buttercream or American Buttercream
- Apply elegant curved lines with buttercream that mimic fabric decorations along the sides of the cake.1 batch Swiss Meringue Buttercream or American Buttercream
- Add fine details over larger piped elements for additional depth and visual interest using smaller piping tips.1 batch Swiss Meringue Buttercream or American Buttercream
- Optionally add edible pearls, food-safe flowers, or classic garnishes like maraschino cherries to enhance the vintage aesthetic.Edible pearls, Food-safe fresh flowers, Maraschino cherries
Notes
- For best results when serving, allow refrigerated cakes to come to room temperature for optimal flavor and texture.
- If transporting your vintage round cake is necessary, invest in a proper carrier that provides stability and protection for the delicate piped details.
- The decoration techniques in this recipe can be adapted to complement any season or special occasion by adjusting the color palette and decorative elements while maintaining the classic vintage aesthetic.