I’m so super thankful to have my mom so close by.
I can’t thank her enough for all of the help she’s been since I’ve become a Mom.
She is always there to help out with the kids, kindergarten drop offs on her lunch break, early morning daycare runs,
here to hold a fussy baby and change a diaper or two, or take kids for a sleepover so this mommy doesn’t go insane!
And what better way to say thank you than with a beautiful hydrangea cake?!
This was my first attempt at piping a whole cake and let me tell you, it wasn’t as easy as I thought it was going to be! (I also had a child strapped to my front in the snugli which may have upped the difficulty level) but with a little bit of practice, by the end my hydrangeas started to look a little more realistic. The idea for this cake from (Amazing) Amanda from I am Baker.
The cake is a simple white cake that’s been filled with strawberries and peaches and a syrupy peach glaze and is frosted with buttercream icing. The flowers are piped using a #104 tip.
I wanted to see exactly how the piping was done so I just typed “buttercream hydrangeas” into Youtube and watched a few video tutorials.
I think my mom really appreciated her pretty cake!
Thanks Mom, for all you do for us!