Korean Style Buttercream Flowers Cake – 22

I made this cake for a wonderful friend’s birthday recently.  It is 2 layers of 6 inch Banana Pandan Chiffon Cake with Swiss Meringue Buttercream Icing, topped with Chocolate Ganache drip.  The buttercream flowers are made using an Italian Meringue Buttercream you can find here.

Please click here for Swiss Meringue Buttercream recipe.

 

 

Bake With Paws

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