Step 1

Preheat oven to 345 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for even baking.

Step 2

In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.

Step 3

Sift the dry ingredients together in a large bowl, including sugar.

Step 4

Beat the wet ingredients together in a medium bowl.

Step 5

Add the wet to the dry and mix until just combined.

Step 6

Divide the mixture evenly into the buttered cake pans. Add damp baking strips.

Step 7

Bake for about 30-35 minutes or until the centers are springy to the touch.

Step 8

Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.

Step 9

In a medium saucepan add 1 cup of granulated sugar and 1/3 cup water then place on medium-low heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.

Step 10

Beat 4 room temperature egg whites, a pinch salt and 1/4 tsp cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

Step 11

When the temperature reads 235-240F, drizzle the sugar mixture into the mixer immediately.

Step 12

Run mixer until meringue is cool/tepid.

Step 13

Switch to a paddle attachment. Add room temperature brown butter into running mixer one tablespoon at a time.

Step 14

Add 1 tsp vanilla.

Step 15

Beat until butter is combined and mixture has reached a silky consistency.

Step 16

Transfer to a piping bag.

Step 17

In a medium saucepan add 1 cup of granulated sugar and 1/3 cup water then place on medium-low heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.

Step 18

Beat 4 room temperature egg whites, a pinch salt and 1/4 tsp cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

Step 19

When the temperature reads 235-240F, drizzle the sugar mixture into the mixer immediately.

Step 20

Run mixer until meringue is cool/tepid.

Step 21

Switch to a paddle attachment. Add room temperature butter into the running mixer one tablespoon at a time.

Step 22

Add 1 tsp vanilla.

Step 23

Beat until butter is combined and mixture has reached a silky consistency.

Step 24

Save about 1.5 cups for the orchid flowers.

Step 25

Transfer the rest to a piping bag and snip off the tip.

Step 26

Cut square pieces of parchment paper. Use gel food coloring to dye the buttercream soft shades of pink, yellow and green.

Step 27

Transfer the pink to piping bags fitted with a 120 tip, 127 tip and a 401 tip.

Step 28

For the smaller orchids, use the 127 tip to make a small base on the parchment paper and piping nail. Pipe 2 large semi circular flat petals using the 127 tip with the thick side facing inward. Use the 401 tip to create 2 hooded petals in the center.

Step 29

For the larger orchids, repeat the same process as above using the 120 tip for the base.

Step 30

You can pipe some yellow in the center using a small round tip. Add little details with dark coloring.

Step 31

Chill until ready to serve.

Step 32

Microwave candy melts.

Step 33

Add matcha and cocoa powder until you get a desired color.

Step 34

Freehand pipe the orchid stems. Double over the candy melt to make them a bit stronger.

Step 35

Let them cool and carefully remove.

Step 36

Pipe the browned butter italian meringue between each layer. Pipe a crumb coat and smooth with a bench scraper and offset spatula.

Step 37

Pipe an outer layer of white italian meringue buttercream. Smooth with a clean bench scraper and offset spatula.

Step 38

Sketch out the leaves. Use a palette knife to paint on the darker green italian meringue buttercream.

Step 39

Add the largest stem.

Step 40

Pipe a dollop of buttercream as glue for the orchids. Add flowers along the stems.