GIANT Chrysanthemum FLOWER Cake! ─ Cake Style

I made another giant flower cake! This time it's a chrysanthemum, and it's absolutely gorgeous. Check out our giant rose cake too!

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Materials -
• 8" ball cake - made using one batch of my strawberry cake recipe (see below)
• 600g (1lb 5oz) peach sweet buttercream (see below)
• 700g (1lb 8oz) Modelling chocolate - http://youtu.be/A8TMVFdVc28) - 150g (5.3oz) Dark coral - 4 parts Wilton Creamy Peach and 1 parts Sugarflair Pink - 200g (7oz) Mid coral - 4 parts Wilton Creamy Peach and 1 parts Sugarflair Pink - 400g (1lb 5oz) Light coral - 4 parts Wilton Creamy Peach and 1 parts Sugarflair Pink
• Large spatula
• Turntable (optional)
• 14" round cake board
• Large bread knife
• Steak knife
• Small rolling pin
• Cornflour/ Cornstarch
• Exacto knife
• Toothpick or boning tool

STRAWBERRY CAKE
Ingredients
1 1/4 cups all-purpose flour
1 1/2 cups self-raising flour
1 1/2 cups granulated sugar
250 grams (8.8oz) unsalted butter, softened
4 large eggs, at room temp
1 cup low fat milk
125 grams (4.4oz) light sour cream
2 teaspoons strawberry extract
1 teaspoon pink liquid food colour

Instructions
Preheat oven to 175°C / 350°F Flour ball tin.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add strawberry extract and food colour.
Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Bake for 55-60 minutes, or until a toothpick comes out clean.
Cool the cake in the tin for 20 minutes. Remove from the tin and cool completely on a wire rack before icing.

PEACH SWEET BUTTERCREAM
Ingredients
250 grams unsalted butter, softened
500 grams icing/ powdered sugar
2 drops LorAnn peach oil

Instructions
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the icing sugar, one cup at a time, until well combined.
Add peach oil and stir.
I added 2 parts Americolor Egg Yellow and 1 part Wilton Creamy Peach for colour.

SECOND SONG:
Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/