Mother's Day Petal Cake

I decided to do a really fruity cake because its getting warmer outside and I thought a fresh fruits should do the trick.

so here it is:

Vanilla Cake with Passionfruit Buttercream & Mango Strawberry Filling

impressed yet? 

For the vanilla cake you can use any of your own recipes. Just make sure its a really light one. 

For the Passionfruit Buttercream:

1 cup unsalted butter (2 sticks), softened

3 - 4 cups confectioners sugar

1/4 teaspoon salt
1/4 teaspoon vanilla
1 tablespoon heavy cream

5-6 tablespoons passionfruit juice concentrate

Beat the butter until smooth. Slowly add confectioners sugar and beat until smooth. Add Salt, vanilla, and heavy cream. Add passionfruit juice concentrate until you are comfortable with the flavor. 

For the Mango & Strawberry Filling:

1 box strawberries

1 mango (ripened)

1 1/3 cup heavy cream

1/2 teaspoon vanilla extract

Dice strawberries and mango, set aside. Whip heavy cream and vanilla extract with a handheld mixer on high for about 5 minutes. Set aside.


Once your vanilla cake has cooled, slice them in half. This is where you start to build your masterpiece.

- cake,
- layer of whip cream not quite to the edge (it will get pushed to the edge with the weight of the rest of the cake)
-layer of strawberry/mango mixture
-cake.

Once the cake is assembled you can start "dirty icing". This is a very thin layer of buttercream around the entire cake. It is best to use a wide set spatula for a smooth finish.

Leave in the fridge for about 20 minutes to set.

For the petal buttercream:

Pipe a row of dots (i used an ateco #808, but you can use any large round tip) vertically on the cake.

Use your wide-set spatula to press and then drag the buttercream. Do this all the way around the cake. Be sure to wipe your spatula with a damp cloth each time.  

and remember: KEEP THIS CAKE REFRIGERATED as long as possible. it has cream, and fresh fruit remember? =)

enjoy these shots of the finished product!