Ingredients:
- Grocery Store Cake: 1 (9-inch, two-layer round cake)
- Vanilla Extract: 1 teaspoon (5 ml)
- Powdered Sugar: 2 cups (240g)
- Milk or Cream: 1/4 cup (60 ml)
- Sprinkles or edible decorations: Quantity as desired
- White Chocolate Chips: 6 oz (170g)
- Heavy Cream: 1/4 cup (60 ml)
- Food Coloring (Gel-based): As needed
- Fresh Berries (strawberries, raspberries, blueberries): 1 pint
- Fresh Flowers (roses, baby's breath): As desired
- Whipped Cream: 1 cup (240 ml)
- Buttercream Frosting: 2 cups (480 ml)
- Food Coloring (Gel-based): 3-4 shades of one color
Instructions:
- Gently level the top layer of the cake with a serrated knife if needed. Remove any existing frosting if it is unsightly.
- Combine equal parts water and sugar in a saucepan. Heat until sugar dissolves. Brush onto cake layers for extra moisture.
- Lightly frost the entire cake with a thin layer of buttercream frosting. Chill for 30 minutes to seal in crumbs.
- Heat heavy cream in a double boiler or microwave. Pour over white chocolate chips. Let sit for a minute, then stir until smooth. Add food colouring to achieve desired colour.
- Frost the cake smoothly with a fresh layer of frosting.
- Pour the slightly cooled ganache over the edges of the cake, allowing it to drip down the sides.
- Add sprinkles or other decorations to the top of the cake. Chill until set.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the cake with whipped cream, leaving some of the cake layers exposed for a rustic look.
- Arrange fresh berries and flowers artfully on top of the cake.
- Divide buttercream into 3-4 bowls. Tint each bowl with a different shade of the desired color.
- Load each color of buttercream into a piping bag fitted with a star tip. Starting at the bottom of the cake, pipe rosettes in a gradient pattern, moving from the darkest shade at the bottom to the lightest shade at the top.
- Add small contrasting sprinkles or edible pearls.