Flower Cake

Flower Cake

 

Ingredients:

 

For the cake:

 

2 and 1/2 cups (310g) all-purpose flour

 

2 and 1/2 teaspoons baking powder

 

1/2 teaspoon salt

 

 

 

1 cup (230g) unsalted butter, softened

 

1 and 3/4 cups (350g) granulated sugar

 

4 large eggs

 

2 teaspoons vanilla extract

 

1 cup (240ml) whole milk

 

For the buttercream frosting:

 

1 and 1/2 cups (340g) unsalted butter, softened

 

4 cups (480g) powdered sugar, sifted

 

2 teaspoons vanilla extract

 

2–4 tablespoons heavy cream (or milk)

 

Food coloring: pink, purple, yellow, green (optional)

 

For decoration:

 

Piping bags with different piping tips (like petal tips, leaf tips, and round tips)

 

Edible flowers (optional)

 

 

Sugar pearls or sprinkles for extra decoration

 

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Instructions:

 

1. Make the cake:

 

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.

 

In a bowl, whisk together flour, baking powder, and salt.

 

In a large bowl, beat butter and sugar until light and fluffy.

 

Add eggs one at a time, beating after each. Mix in vanilla extract.

 

Add dry ingredients alternately with milk, mixing until just combined.

 

Divide the batter evenly into the pans and bake for 25–30 minutes, until a toothpick inserted comes out clean.

 

Cool completely before decorating.

 

2. Make the frosting:

 

Beat butter until creamy.

 

Gradually add powdered sugar, beating until smooth.

 

Add vanilla and cream, beating until fluffy.

 

Divide frosting into bowls and tint with different colors for flowers and leaves.

 

3. Assemble and decorate:

 

Frost the cake with a thin layer of white buttercream.

 

Use piping bags with different tips to pipe roses, daisies, and leaves all over the cake.

 

Add edible flowers or sugar pearls for extra beauty.

 

 

Fondant Cake with Flowers Recipe

 

Ingredients:

 

For the cake:

 

2 ½ cups all-purpose flour

 

2 ½ teaspoons baking powder

 

½ teaspoon salt

 

1 cup unsalted butter, softened

 

2 cups granulated sugar

 

4 large eggs

 

1 tablespoon vanilla extract

 

1 cup whole milk

 

For the buttercream frosting:

 

1 cup unsalted butter, softened

 

4 cups powdered sugar

 

2–3 tablespoons milk

 

1 teaspoon vanilla extract

 

For decoration:

 

Ready-to-roll fondant (white or colored)

 

Food coloring (optional, for fondant tinting)

 

Edible flowers or gum paste flowers

 

Cornstarch (for dusting)

 

Rolling pin

 

Small paintbrush and a bit of water (to attach decorations)

 

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Instructions:

 

1. Bake the cake:

 

Preheat the oven to 175°C (350°F). Grease and flour two 8-inch (20 cm) round cake pans.

 

In a bowl, whisk together flour, baking powder, and salt.

 

In another large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.

 

Mix in the vanilla.

 

Add the flour mixture alternately with the milk, starting and ending with the flour.

 

Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

 

Let cakes cool completely.

 

2. Make the buttercream:

 

Beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla. Beat until light and fluffy.

 

3. Assemble and cover the cake:

 

Level the cakes if necessary.

 

Spread buttercream between the layers and around the outside of the cake to create a smooth surface.

 

4. Apply the fondant:

 

Knead the fondant until soft. Dust a surface with cornstarch and roll out the fondant to about ⅛ inch (3 mm) thickness.

 

Carefully drape the fondant over the cake. Smooth with your hands or a fondant smoother, trimming off the excess around the bottom.

 

5. Decorate:

 

Use edible flowers or gum paste flowers to decorate the cake.