Pocky Flower Garden Cake
1. Build Cake & Frost20 minutes
Build the cake with your cooled cake layers and about 3-4 cups of buttercream. Try to make the top and the sides as smooth as possible.
2. Dye Frosting5-10 minutes
Divide the remaining buttercream into 2 small bowls, dyeing each a different shade for your flowers. Load each color into piping bags or Ziploc bags fitted with the star piping tips.
3. Separate5 minutes
Separate the package of Pocky sticks into whole sticks and shorter broken sticks to create some height variation. Alternate placing the different sizes of Pocky sticks into the side of the cake and press lightly to adhere, leaving about 1 ½” between the sticks.
4. Stick2 minutes
Stick a few green M&Ms vertically on the sides of the Pocky sticks to create leaves.
5. Pipe10 minutes
Practice piping your flowers on a piece of parchment paper or other flat surface. Applying even pressure to the piping bag, pipe a spiral counterclockwise, working your way out from the center. Repeat until you have piped all of your flowers.
6. Chill1 hour
We recommend refrigerating this cake until about an hour before you are going to serve it, so that gravity doesn’t pull down the buttercream flowers as it softens.