Creating a Palette Knife Flower Cake | Kitchen Trials

I recently learned how to create buttercream flowers using the palette knife technique! I have practiced a lot on flat surfaces, but I wanted to get some additional practice on the actual side of a cake--as it is much more of a challenge! If you want the recipe for the chocolate cake I am using as a base, check out my previous video here:    • Video   If you want to see my first video explaining more about the technique for palette knife flowers, check out this video:    • Palette Knife Buttercream Flower Tutorial!   And then I have one additional video looking a bit more closely at how to practice palette knife flowers here:    • Buttercream Palette Knife Flower Practice   It isn't perfect, but I am loving the creative process that goes into making these flowers and I am so happy to share my journey and growing pains with all of you ;) *My recipe for buttercream that I like to use for this technique is an all egg white Italian Meringue buttercream: 180g large egg whites 200 g white granulated sugar 80g water 450g unsalted butter, room temperature 1 tsp extract or flavoring Method: Heat the sugar and water to 118C while beginning to whip your egg whites. Stream in the sugar after it has reached 118C into the whites and whip on high until they have cooled from hot to warm and are fluffy. Turn the speed to medium and add in small amounts of butter at a time and finally the flavoring at the end. Thank you so much for watching! I hope that you could find this video to be entertaining if not helpful! I will be back soon with more videos in and out of the kitchen! I have been sticking to a new upload every Sunday and every Wednesday--so make sure to subscribe so you don't miss anything. See you next time, Maddie Filmed on my iPhone X and Nikon D5300 Edited in iMovie Music from artlist.io (Spruce and Pine by A Place Beyond Belief; Arabesque by Pianissimo) Find me on Instagram @maddiebrehm