Flower Birthday Cake
A stunning flower birthday cake decorated with edible or fresh flowers. This elegant cake is perfect for special celebrations, offering a delicate and beautiful touch.
Equipment
- Cake Pans
- Mixing Bowls
- Piping Bags
- Cake Turntable
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 1 tbsp vanilla extract
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- food coloring optional, for decoration
Decoration
- edible flowers roses, lavender, violets, marigolds
- sugar flowers for intricate decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Stir in vanilla extract.
- Divide batter evenly between cake pans and smooth the tops.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until smooth.
- Optional: Add food coloring to the frosting for a floral effect.
- Frost the cake evenly and decorate with fresh or edible flowers, arranging them artistically.
Notes
Choose only edible, pesticide-free flowers for decoration. Pairing flowers with vanilla, chocolate, or citrus flavors enhances the experience.