Before the whole world shut down, I made this colorful Cascading Floral Cake inspired by the pretty Spring flowers that were just starting to bloom. Nowadays, seeing the Spring flowers is the highlight of my daily walks and I find them just as inspiring (and totally worth celebrating!), even in this wild season. Whether you need a fun cake project in your life, have a #QuarantineBirthday to celebrate, or you just need something pretty to look at, Iām showing you how to get this look with some quick and easy floral techniques!

Although thereās a ton of texture going on here, the design could not be simpler to create. I used a mix of simple fondant flowers, buttercream piped flowers, and sprinkles to make this cascading bouquet of blooms come to life. Incorporating all three of those elements helps to give depth to the design, but Iāve also created this cascading floral look with just buttercream and both ways look incredible! Whatever techniques you use, as long as you nail this floral placement, you really canāt lose.


If you do include the cute little fondant flowers, I do recommend making them at least a day ahead, just because theyāre much easier to work with when theyāre firm. I made them with this plunger cutter set and loved how quick they were to cut out in a variety of sizes and colors. Allowing them to dry in a semi-sphere mold (or even on the inside curve of a bowl!) really helped give the petals the perfect shape. Probably the easiest fondant flowers Iāve ever made!


And as far as the buttercream flowers go, all they really take is the right piping tips and a fun color palette. Including the Fuschia background color I used for the cake, this color palette consists of seven different buttercream colors! I do tend to get a little carried away when color mixing sometimes (itās therapeutic!) but keep in mind that you can create this look with less colors, or really any color palette you want. With that in mind, feel free to follow the tutorial below closely or use it as inspiration for your floral cake creation. You do you!
Here’s a quick video to show you the decorating techniques before you read all about them below:
Be sure to check out my YouTube channel to see even more cake decorating videos, tutorials, and recipes. Hit the Subscribe button while you’re there so you never miss a new video!
You Will Need
- A 6-inch cake, filled and frosted in a solid color of your choice
- 3 1-inch balls of fondant
- Small rolling pin
- 1 tsp vegetable shortening
- Flower Plunger Cutter Set
- Flower drying mold
- 1 batch of vanilla buttercream
- Food color gels of your choice
- Bowls and spoons for mixing
- Piping bags
- Wilton Tip 1M (x2)
- Wilton Tip 4B (x2)
- Wilton Drop Flower tips: 190 and 225
- Sprinkles of your choice (I used the Sea Glass Mix by Sprinkle Pop)
Step 1: Make the Fondant Flowers
At least a day ahead (so the fondant flowers have time to dry), color the three 1-inch balls of fondant according to your chosen color scheme. I used Americolor Lemon Yellow, Fuschia, and Regal Purple for the colors shown below.

Coat a flat surface with a little bit of vegetable shortening, then roll the fondant out to about ā inch thick.

Use the flower plungers to cut out a variety of floral shapes, gently pressing the plunge button to create the dot center on each one.


Finally, set the flowers to dry in a semi-sphere mold or the inside of a bowl so that the petals dry with some upward lift.

After about 24 hours, your fondant flowers should be dry and fully ready to use on your cake.

Step 2: Prepare the Buttercream
Divide the vanilla buttercream evenly amongst separate bowls, one per color in your palette. Then color each bowl with your favorite color gels. For the color palette shown below, I used Americolor Fuschia, Lemon Yellow, Regal Purple (for both the light and dark purple), Turquoise (for both the light and dark turquoise), and Peach.

When your buttercream colors are ready to go, fit your piping bags with tips and fill each one with a different color. I fit the Fuschia and dark Regal Purple piping bags with Wilton Tip 1M, the Lemon Yellow and dark Turquoise piping bags with Wilton Tip 4B, the Peach bag with Wilton Tip 190, and the light Regal Purple and light Turquoise bags with Wilton Tip 225.

Feel free to use any variety of floral piping tips and colors youād like for this look!
Step 3: Decorate the Top of the Cake
On the top of your frosted cake, start by piping some scattered rosettes with Wilton Tip 1M in a crescent moon shape.

Use the piping bags fitted with Wilton Tip 4B to pipe stars that follow the same crescent moon shape, allowing plenty of space to fill in with more florals.

Fill in most of the space with your drop flowers using Wilton Tips 190 and 225. If youāve never piped a drop flower before, theyāre super easy! Simply hold the piping tip at a 90 degree angle (straight down) about ā inch from the cake surface. Then, twist the tip in a clockwise motion while you squeeze to swirl the petals before releasing.

Next, add the fondant flowers wherever youād like, standing them at different angles. Theyāre super light weight, so they should stick right onto the buttercream without shifting or falling over.

Finally, fill in the empty spaces with spherical sprinkles of varying sizes. I loved adding some of the sprinkles to the buttercream flowers to give them a pretty center!

Step 4: Create the Floral Cascade
To make these beautiful blooms look like theyāre cascading down the side of the cake, repeat the above steps for piping, adding fondant flowers, and attaching sprinkles – only this time at a diagonal angle. Starting near one of the edges of the crescent moon shape you created along the top, pipe scattered rosettes diagonally down the side of the cake.

Pipe more stars with Wilton Tip 4B in that same diagonal direction down the side, then fill in most of the empty space with the drop flower tips to complete the general cascading shape.


Accent your cascading florals with fondant flowers and sprinkles until you are totally satisfied with all the textures going on.

This is one of those cake designs I get totally lost in and just keep adding things until I feel like itās time to step back and marvel. These floral textures get me every time!


So pretty, right? I canāt wait to see your cascading floral cake creations ā be sure to tag @sugarandsparrowco on Instagram to show me! We could all use something pretty to look at nowadays, so no matter what your reason is for making this cake design, itās sure to bring some life to this crazy season. Hope youāre all safe, well and staying creative (or doing whatever brings you joy these days)!
When you write a 6 inch cake, approx. how tall are each of your layers? (looking to get good quality cake pans)
My 6-inch cake pans are 2 inches tall, and my cake layers end up being about that tall as well.
Pretty cake, what is the consistency of your buttercream for the flowers? And what kind of buttercream are you using? Thanks
Hi Sandra! I am using my Vanilla Buttercream Recipe, medium consistency: https://sugarandsparrow.com/vanilla-buttercream-recipe/ the details for buttercream consistency are linked there beneath the recipe š
Why is my bakery telling me they cannot do flowers cascading down the side if the cake? Itās a round cake with white butter ream frosting.
Hi Deanna! I’m not sure why your bakery isn’t comfortable with this style. Have you asked them?
Do you ice your cake here with buttercream or fondant? If buttercream do you crumb coat it first. I am a novice cake decorator, your finish looks so smooth!
Hi Sonia! I only use buttercream for my cakes. I crumb coat the cake first, chill the cake for about 30 min, then frost the cake with a final layer. I have a great series called Cake Basics that details everything I do when it comes to building and decorating cakes from start to finish. Check it out here: https://sugarandsparrow.com/category/cakebasics/ I have a specific post on how to frost a cake smooth as well: https://sugarandsparrow.com/smooth-buttercream-cake-tutorial/
Hi Whitney! How many layers does this cake contain?
Hi Vickie! This cake is a triple layer 6 inch.
Hi. Can you please tell me what measurements you used for your buttercream? I want to make sure I make enough. Thank you
Hi Amelia! If you’re starting with a cake that’s already been frosted, you’ll need 2-3 Cups of buttercream for the piped flower cascade. If you need enough to fill and frost the cake as well, you’ll need about 7 Cups of buttercream total (2.5 Cups for filling/crumb coat, 1.5 Cups for frosting, and 3 for the piped decorations). Hope that helps!
I am wanting to make this but only have two 9 in cake pans. Will it still look cute with two layers of 9 in cakes?
Hi fellow Whitney! It won’t be as tall of a cascade but I think it would still look super cute.