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Use one pale-blue buttercream base for three finishes: cherry-topped shells, soft draped bows or floral butterfly clusters. This Kumora guide interprets the reference image; it does not claim to reproduce the original creator’s recipe or methods.
Before you start
- Chilled round cake with pale-blue buttercream
- Star, fine round and petal piping tips
- Parchment practice sheet
- Cherries, edible bows or edible butterflies for one chosen finish
- Ivory accent icing
Choose one version before piping
The three pins share a soft blue base and vintage piping, but their focal details differ. Choose cherries for a fruit-led finish, bows for a draped ribbon effect, or flowers and butterflies for a lighter garden design. Do not combine all three at full strength.
Mix enough pale-blue buttercream for the base and a repair bag. Test it beside ivory. A gentle contrast lets white swags or pale flowers remain visible without making the cake look striped.
Create the border structure
Crumb-coat, chill and smooth the final coat. Mark the side into even sections if adding swags. Pipe the lower border first, then the hanging curves, then the top shells. Practice shell size and pressure on parchment before working around the cake.
For side curves, let a rope of icing fall into a shallow arc between marked points. The bow version benefits from longer open curves; the cherry version can use denser shells and short vertical details. Keep the center free for lettering.
Finish with cherries or bows
For the cherry version, wash and dry the fruit and arrange it at deliberate intervals on the top border. Add close to serving so moisture does not disturb the icing. Tell guests if the cherries still contain stones.
For bows, use edible modeled shapes or pipe a simpler loop-and-tail design. If decorative ribbon is used, keep it separated from food contact and remove it before serving. A few bows at the swag anchors are enough; every curve does not need one.
Or make the floral butterfly version
Pipe ivory and blue blossoms in uneven clusters, leaving room for a few edible butterflies. Make the largest group near one edge and use smaller details to lead around the top. Avoid covering every shell with a second decoration.
A butterfly can be a thin edible cutout placed at a slight angle. Follow the material’s instructions so it does not soften unexpectedly against the frosting. Finish with a short message, check box clearance and store according to your cake’s filling.
The little details
- Photograph the cake from above before adding the final details; crowded areas become easier to see.
- Reserve the deepest blue for a few accents rather than darkening the entire cake.
Your questions, answered
Which finish is easiest?
Cherries over a simple shell border are the most straightforward. Bows and delicate butterflies require additional preparation and handling.
Can I make the swags without perfect symmetry?
Yes. Keep the anchor spacing consistent and the curves similar in depth. Small hand-piped variation is less noticeable than uneven large gaps.
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