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Recipes  / 

Buttercream Autumn Wreath Cake

by Jennifer Preston
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This Buttercream Autumn Wreath Cake is the perfect design for your fall-themed cake. Read below for all the tips on how I decorated this autumn beauty.

Buttercream Autumn Wreath Cake

Now that I have a baby–I mean, toddler (that sure came fast) I don’t bake cakes as often as I’d like to. And I especially don’t bake cakes just for fun anymore. Those days are over. Maybe just temporarily on hold. I was asked to bake a cake for a local fundraiser auction in my small town and this was the perfect occasion for me to go all-out.

I was given no direction or requests. I could literally decorate it however I wanted to! Having so much freedom can either make one really glad and excited about the challenge, or it can make one stressed out because there’s just too many ideas. I’m always the latter. I love direction and guidelines. Give me a box and I’m happy to make myself a home inside of it.

I kid you not, I woke up the morning of with zero clue as to how I was going to decorate it. I just took it one step at a time. Stacked and filled the 3 layers of marble cake with a simple vanilla buttercream frosting, crumb coated, and smoothed out the final layer of frosting until I had a clean slate of a cake. Then, the creativity started flowing.

I knew I wanted to keep it with the season, so a fall colour palette. And I knew I wanted it to actually look like something that I did, that Flour & Floral did. So…not Halloween-themed covered in spiders, or zombie brains. 😛

Wreath Cakes

So, of COURSE I decided to do a Buttercream Autumn Wreath Cake. You guys, I’m in love with wreath cakes! If you don’t believe me, just look below at some of my previous cakes, floral WREATHS galore!

Which one is your fave?? Let me know in the comments below! I think I love my purple hydrangea buttercream wreath cake the best. If you love the middle left one and need a wreath cake for the Christmas season, I’ve written a tutorial on the Cranberry Orange Christmas Cake! (Go check it out after!)

Step One: Buttercream

American Buttercream:

Every single one of my cakes has been decorated with American buttercream, except for ONE cake which you can see above. (The top left cake was created with Swiss Meringue Buttercream–super silky and luscious.)

I choose to go with an American Buttercream because I just find it the easiest and it’s simply what I grew up with. Perhaps one day I’ll venture out more, but right now I’m content. 🙂

You can find my buttercream recipe at the bottom of this blog post, but in short I always use:

  • Salted Butter
  • Confectioners Sugar
  • Pure Vanilla Extract
  • Cream or Milk

Keep the consistency stiff:

Here’s a pro tip about buttercream: when you know that your buttercream frosting is going to be divided and coloured into bold colours (so, not faded pastels), then you want to make sure that you keep the consistency stiff.

Add a little less milk/water than the recipe calls for because the gel food colouring along with the mixing, and the warmth from your hands in the piping bag will soften that frosting right up–which is not ideal for piping buttercream flowers!

Divide & Conquer/Colour

Buttercream Autumn Wreath Cake

Mixing colours is my LEAST favourite part of cake decorating, but I suck it up because it’s gotta get done. For my Buttercream Autumn Wreath Cake I divided the buttercream into 5 bowls for 5 different colours:

  1. White (uncoloured)
  2. Chocolate Brown by Americolor
  3. Orange by Americolor (to give the orange a more burnt-orange look, I mixed in a few drops of chocolate brown)
  4. Juniper Green by Wilton
  5. Cornflower Blue by Wilton

I’m so pleased with how the colours turned out! Always keep in mind, that colours deepen over time.

Step Two: Piping

I highly recommend putting couplers on your piping bags. Couplers make it so that you can switch the piping tips between different colours without having to remove the tip and put it into a new bag. AKA-Best invention ever!

Buttercream Autumn Wreath Cake

Piping The Brown Wreath

So the very first thing I did was put Tip Wilton 6 in a piping bag with the brown frosting. I started on the left side piping wavy strands around the perimeter of the top of the cake. One long wavy strand at a time and not connecting the two ends. Did 4 strands.

Piping the Flowers

I never pipe the large flowers directly onto the cake. I cut out a bunch of small parchment paper squares that are the size of the flower nail. I pipe a dab of buttercream onto the flower nail, stick a square onto it, and then I pipe the flower. Then I carefully slide the parchment paper/flower onto a cookie sheet and put it in the freezer. I always pipe more flowers than I need, in case one breaks and also I can choose the best ones!

The 4 large flowers are the only designs that I used a flower nail for. I used tip 104 for the top flower, and then tip 102 for the rest.

Buttercream Autumn Wreath Cake

Placing Flowers on the Wreath Cake:

The reason you put the flowers in the freezer (for 10 min) is so that they’ll be solid enough for you to place onto the cake without them smushing! It’s genius. But still, always be gentle!

Pipe a nice blob of buttercream on the cake where you want to place the flower. Not only does it act like glue to stick the flower to the cake, it elevates the flower so it looks bigger and stands out more. I like to place the flowers at different slants too for some subtle variety.

Once you have your large flowers placed, it’s time to fill in all the gaps!

Piping Tips Used:

This is my absolute FAVOURITE part of cake decorating: the filling in/perfecting the imperfections, piping leaves, and just making it look full! I always start from big to small. So first I started with placing the large flowers onto the cake, then I piped the swirl designs, then the round “pumpkin” shapes, then the leaves, and then all the cute little star shapes.

Buttercream Autumn Wreath Cake

Here is a list of all the piping tips I used for this cake:

  • Brown Wreath: Tip 6
  • Brown stems on pumpkins: Tip 6
  • Blue Large Flower: Tip 104
  • Orange & Blue Flowers (Smaller): Tip 102
  • Swirls: Tip 32
  • Pumpkins: Tip 4B
  • Green Leaves: Tip 352
  • White Stars: Tip 27
  • Orange Stars: Tip 14
  • Blue Stars: Tip 16

  • Wilton Cake Decorating Piping Tip Set
    https://amzn.to/3jzplhd
  • Ateco Revolving Cake Stand
    https://amzn.to/3myFjdn

All of the piping tips can be found in this Master Decorating Kit pictured above, which I highly recommend! I use these all the time! The larger 4B Piping Tip I bought separately. Also pictured above are:

  • Piping Bags
  • Flower Nail
  • Couplers
  • My trusty Ateco Revolving Cake Stand. This thing is STURDY. It has a cast iron bottom, and a metal plate on top, and spins so smoothly. I 100% recommend!

Say Hi!

Do you feel inspired to recreate this Buttercream Autumn Wreath Cake for your fall dessert table? If you make this, be sure to tag me/DM me on Instagram or let me know in the comments below. If you have any questions at all, please ask!! I’m so happy to help. 🙂 Happy decorating!

Buttercream Recipe Autumn Wreath Cake
Print This Recipe

American Buttercream

The perfect buttercream recipe for piping beautiful buttercream flowers

Course Dessert
Cuisine American, Canadian
Keyword Buttercream, Vanilla
Prep Time 10 minutes
Author Jennifer Preston

Ingredients

  • 1 Cup Salted Butter softened to room temp
  • 4-5 Cups Confectioners Sugar
  • 4 Tbsp Cream/Milk
  • 1 tsp Pure Vanilla Extract

Instructions

  1. Beat butter in bowl of a stand mixer or electric hand mixer, on medium speed until smooth, fluffy, and turns lighter in colour.

  2. Scrape down sides of bowl. Add in confectioners sugar, cream, and vanilla.

  3. Mix on low until all powdered sugar is incorporated, then mix on high for about 2 minutes until fluffy.

  4. You'll want a stiffer consistency. If it's too stiff, add more cream. If it's too thin, add more sugar.

Tags

  • Autumn
  • Buttercream
  • Buttercream Flowers
  • Cake
  • Cake Decorating
  • Cake Tutorial
  • Fall/Winter
  • Recipes
  • Wreath Cake

Post navigation

Halloween Rice Krispie Pumpkin Treats

AmeriColor Gel Food Coloring Kit

Wilton Juniper Green

Wilton Cornflower Blue

Decorating Tip Set

Ateco Revolving Cake Stand

Couplers

Piping Bags

Flower Nail

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Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

Hello there, No-Bake Cookies & Cream Cheesecake Ba Hello there, No-Bake Cookies & Cream Cheesecake Bars! 👋🏻 It’s so nice having you in my life now!

This ultra comforting dessert begins with a crunchy buttery chocolate crumb crust. Then atop sits a velvety smooth and sweet whipped cream/cream cheese filling, and if THAT wasn’t good enough it’s adorned with everyones favourite chocolate cookies: Oreos! 🙌🏻

Making this recipe was awesome not only because it tastes incredible and doesn’t require an oven, but my ingredient purchases allowed me to participate in the More Rewards Win Win Event at @SaveOnFoods! 👍🏼

✨ And, as a huge thank-you to you all, here is a unique code that you can type into the WinWin Event website for 3 additional spins to win one of the grand prizes: WINFAF21. ✨

Go check out my stories for ALL the details on this awesome event and as usual, for the step-by-step visuals on how to create these delicious bars! 💕

Will you be making these?? And if so, refrigerated or frozen? 🤤

No-Bake Cookies & Cream Cheesecake Bars Recipe
Ingredients:
CRUST:
1 1/2 Cups: Western Family Chocolate Baking Crumbs
5 Tbsp: Salted Butter

FILLING:
1.5 cups: Whipping Cream
8 oz pkg: Western Family Cream Cheese
1/2 Cup: Sugar
1 tsp: Western Family Vanilla Extract
11 Oreos, chopped

Instructions:
In a bowl mix together chocolate crumbs and melted butter. Then press mixture into an 8x8 baking dish. Set aside in the refrigerator.

Using an electric mixer with the whisk attachment, mix whipping cream on high speed until it forms stiff peaks. Scrape whipped cream out into a separate bowl and set aside.

In that same bowl with the paddle attachment, mix together cream cheese, sugar, and vanilla extract until smooth.

Then gently fold in whipped cream into cream cheese mixture, along with 1/2 cup of the chopped Oreos.

Smooth mixture on top of crust, then sprinkle the remaining chopped Oreos on top. Allow to set in the refrigerator for at least two hours. (Can also be enjoyed frozen!)

#SaveOnFoods
#WinWinEvent
@More_Rewards
#MyWesternFamily
@WesternFamilyCA
Baby Preston #2 is coming in July! We are so thril Baby Preston #2 is coming in July! We are so thrilled and are especially excited to give James a sibling. 🥰

Some fun little updates:

This is why I’ve hardly been creating any content—I’m essentially useless during my first trimester. (SO much nausea and exhaustion those first few months for me.)

I’m 18 weeks along, in the second trimester and am feeling great. I can finally stomach coffee again, so how could I not be great? (Believe me, I was SO sad to be nauseous during Pumpkin Spice Latte season. 😂)

James will be 22 months old when Baby #2 comes along. Yep, we’ll be TWO under TWO over here. Pray for us. 😅

We totally want to find out the gender this time! 💕 I’m feelin’ like it’s a girl, but we’ll see. (I really wanted to pipe pink frilly little flowers all over this cake but I held off.)

And just like my first pregnancy, I loathe chicken breast and love a sweet and spicy vegetable stir fry (oh and I’ll take some Timbits too)!

I’m feeling the baby kicks and it’s amazing. My favourite thing ever. ❤️❤️
Confession: I played around on Lightroom and made Confession: I played around on Lightroom and made the buttercream flowers go from blueish-purple to pinkish-purple. 😬 All in the name of Valentine’s!! 💗 Can you blame me? 

Check out my stories to see the original. Which do you like better?? 💕
I baked this Valentine’s Day chocolate cake for I baked this Valentine’s Day chocolate cake for @wiltoncakes last year and I’m still so in love with it. ❤️

The detailed tutorial (and recipe) for this delicious cake can be found on my blog! 💕

What are your Valentine’s Day dessert plans? 😍
Who else is SO excited for heart shaped desserts?! Who else is SO excited for heart shaped desserts?! Valentines Day desserts are seriously my favourite. 🥰

There’s a full (photo + video) tutorial on my site so you can make these strawberry pies too! 🍓✨
I don’t know about you, but I am all for meal id I don’t know about you, but I am all for meal ideas that are quick, super simple to make, delicious, AND healthy. 🙌🏻

Yes, I said healthy. And that doesn’t have to mean chomping on celery sticks for breakfast, lunch, and dinner. 😝Healthy is a balanced meal that gives you energy and nutrients; a meal that you actually ENJOY eating.

Like this delicious Greek Chicken Naan! 😍 You guys HAVE to check out my stories to see just how easy it is to make! It’s an amazing meal that I’m so excited to share with you guys! I’ve never bought Tzatziki Sauce in my life, but after this, I’m hooked. I wanna put it on everything.

Go to the @SaveOnFoods website and check out the “Ready, Set, Refresh” guide—providing you with 31 quick and easy dinner solutions (This Greek Chicken Naan being one of them!) 👏🏻 And you can add the exact items you need into your cart. It’s so easy!

@SaveOnFoods is where you can get great value on amazing ingredients that are fresh, colourful, inspiring (and often local) to help you make this fresh start inspiring to your family, and others! ❤️

Greek Chicken Naan Recipe

Ingredients:
Bake Shop Greek Style Pita Shells - 5.5 inch
Red Peppers
Tomatoes
Red Onion
WF Frozen Chicken Breast 3kg box
WF Tzatziki Sauce

Instructions:
Lay chicken breast on sheet pan and bake. Once cooked, then slice.
Dice red peppers and tomatoes. And thinly slice red onion.
Optional: Heat non stick sautée pan and lay pita on and flip until nicely warmed and colored.
Fill pita with desired amount of above ingredients and add dollops of Tzatziki sauce to it. Enjoy!

#SaveOnFoods
#ReadySetRefresh
@SaveOnFoods
#MyWesternFamily and @WesternFamilyCA

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