How to Make a Deckled-Edge Cake with a Piped Wildflower Design | Botanical Buttercream Tutorial

[@girljam22]

Thank you for this tutorial! I am obsessed with your talent!

[@HoneyCrumb]

Thank you so much! :)

[@floreacakes]

Wow! Now I know how to make those edges. You are such a great teacher, thank you for sharing.

[@HoneyCrumb]

Thanks Anna! I know it’s odd to smooth out the edges before going back and building them up again, but it creates a nice & refined look instead of a chunky one!

[@cheshirebakery5312]

Beautiful cakes and technique!

[@HoneyCrumb]

Thanks so much!

[@pooja4364]

Would love to see you do peonies.

[@HoneyCrumb]

Awesome! Those are next on my list :)

[@sylacakes]

Pretty. Does Swiss meringue set hard enough to put fondant on?

[@HoneyCrumb]

Thanks! And yes, absolutely. If you chill it well in the fridge before applying fondant, it works perfectly. We never use anything other than SMBC underneath our fondant!

[@sylacakes]

@@HoneyCrumb oh lovely. Thank you 😊