When I first began my journey in cake decorating, everything was about buttercream.  Buttercream covered cakes, buttercream flowers, buttercream transfers….  In fact, in the very beginning, I was making only buttercream cakes.  Then, I attended my first wedding cake class and was introduced to rolled fondant.  I instantly fell in love with the versatility of fondant and the flawless perfect finish that could be achieved with it.  In recent years though, there has been a resurgence in buttercream cakes and as I started seeing more and more buttercream cake designs, I began to appreciate the classic albeit imperfect look of them.

Today we celebrate my sister-in-law’s birthday.  For her cake, I decided to make an all buttercream cake with piped ranunculus flowers arranged like a wreath around the top of the cake.  The cake is a Classic Chocolate Cake with Apple Cider Caramel Buttercream between the layers.

Happy Birthday Deb!