Traditional recipes

Flower cake recipe

Flower cake recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Chocolate birthday cake

My mother is an avid gardener and I surprised her last Mother's Day with this creation. It is great, because all you need is a round cake tin and a little bit of skill.

Be the first to make this!

IngredientsMakes: 1 cake

  • For the cake
  • 175g unsalted butter
  • 250g caster sugar
  • 2 teaspoons vanilla sugar
  • 3 eggs
  • 350g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 pinch salt
  • 200g plain yoghurt
  • 2 teaspoons vanilla extract
  • a few drops almond essence
  • For the chocolate cream filling
  • 100g high quality dark chocolate, chopped
  • 100g single cream
  • For the butter cream
  • 60g soft unsalted butter
  • about 300g icing sugar
  • about 100ml milk
  • 1 teaspoon vanilla extract
  • 2 drops red food colouring
  • For the eecoration
  • coloured sprinkles
  • candy

MethodPrep:50min ›Cook:50min ›Ready in:1hr40min

  1. Preheat oven to 175 C / Gas 3 to 4. Grease and flour a loose bottomed cake tin.
  2. Cream butter in a bowl until light and fluffy. Gradually stir in sugar and vanilla sugar. Add one egg at a time, stirring well after each addition.
  3. In a second bowl mix flour, baking powder, bicarbonate of soda and salt and sift. Combine yoghurt, vanilla extract and almond essence and stir into the egg mixture alternating with the flour mixture until well blended.
  4. Tip mixture in the prepared cake pan and bake until a toothpick inserted in the centre of the cake comes out clean, 40 to 50 minutes.
  5. Allow cake to cool in the tin for a little bit, then remove and let cool completely on a cooling rack.
  6. When the cake is cool, cut out a 10cm circle in the centre of the cake with a glass, a biscuit cutter or a small cake tin.
  7. Cut the surrounding cake ring into 6 equal pieces. Make sure not to cut into the circle in the centre.
  8. For the chocolate filling place chocolate in a metal bowl. Heat cream in a saucepan until it just boils. Pour hot cream over the chocolate and whisk until melted and well combined.
  9. Cut the centrepiece of the cake in half horizontally and spread a thin layer of the chocolate cream on the bottom half. Top with the other half and spread about half of the remaining chocolate cream over it.
  10. Decorate to taste, before the chocolate is hardened. Place centrepiece on a cake serving plate and let cool.
  11. Cut the side pieces of the cake in half horizontally as well and fill with chocolate cream.
  12. For the butter cream beat butter until very fluffy and gradually add icing sugar. When the mixture gets stiff add some milk and vanilla extract. Add more icing sugar or milk until butter cream has a thick spreadable consistency. Finally stir in food colouring. Cover the side pieces of the cake with the butter cream.
  13. Place the side pieces like flower petals around the centrepiece. Leave a little space between each petal and decorate with sprinkles and candy.

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Flower Cake Recipe

Cream the butter and caster sugar and add two teaspoon of vanilla extract.

Add the eggs, one at a time, adding a spoonful of flour between each.

Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.

Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.

Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.

Decorating Instructions:

To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.

Take half the prepared buttercream and the raspberry jam and sandwich the three layers of the cakes together.

Cover the 6in cake with a thin layer of the remaining buttercream.

Knead 1.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.

Place the sponge cake on an 8in drum and lift the white icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.

Knead and roll out a selection of Renshaw Deep Purple, Fuchsia, Yellow and Lincoln Green Ready to Roll Icing.

Using a selection of flower and leaf cutters, cut out the flowers from the icing and allow to dry on a piece of sponge until set. Cut out leaves and allow to set.

Secure the flowers and leaves into position on the cake using royal icing. Using a no2 plain icing tube, pipe leaves and stems onto the cake to compliment the flowers.

For the cake:

Preheat your oven to 350°F.

In a medium size bowl, whisk the egg whites and add the lemon extract.

In a bowl of an electric mixer fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter and continue to mix on low speed until the mixture blended. Slowly add the buttermilk and mix on low speed for a couple minutes.

Scrape down the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until well combined, about two minutes. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated.

Divide batter evenly among your pans, about 16 ounces of batter in each pan.

Bake the cakes (on the shortbread crust) until a toothpick comes out with a few crumbs inserted into the center, about 22-25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.

For the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add food gel, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.

Remove bowl from the mixer stand and use a wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets.

To assemble:

Place the first cake layer, top side up.

Add about 1/2 cup of frosting on the cake layer. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.

Repeat this step until you get to the final cake layer, which you will lay top side down.

Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10-15 minutes.

After the crumb coat is set, continue to frost the cake with the final coat of frosting, reserve about 1/4 cup of frosting to decorate.

To decorate:

Plan to make your fondant flowers a day ahead of decorating the cake so they have time to "dry." You want the shape to hold as it sits on the side of your cake.

Roll out your fondant to about 1/8-inch thick. Cut circles with the cookie cutter.

Use your thumbs to create more of an oval shape after you've cut the circles.

Place the petals in the crease of a folded paper to start creating a curve while you work on the other petals.

Use a little sugar water as "glue" to hold the fondant together as you make the flower.

Place each completed flower in a cupcake liner overnight. This keeps the sides of the flower curved up.

For the leaves, freehand cut the shape of the leaves. Place the leaves over the edge of the sheet pan to create curves. Let sit out overnight to dry.

Use buttercream for the center of the flower. Place black sprinkles in the center of the flower on the buttercream.

When placing the flowers on your cake, use a little buttercream and toothpicks to hold the flowers and leaves in place on the cake.

The Flowers Have Bloomed On These Sweet Spring Desserts

Give dessert a festive floral theme. Cut mini marshmallows on the diagonal and dip the sticky side in colored sugar to make dozens of pink, yellow, purple, blue, and orange mum petals.

Update your go-to spring cupcakes with these cute Pansy Cupcakes!

There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.

"Like tiny snowcapped mountains, these cupcakes capture your heart. They look delicate and airy but have the texture and crumb of a perfect pound cake, with a sweet violet jam surprise inside." &mdash Miche Bacher

To make these flower-shaped cookies, you will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (

A sweet tangerine glaze increases the citrus power of this moist chiffon cake.

"We were inspired by Oprah herself," says Ron Ben-Israel of his three-tier tower adorned with handmade sugar-paste flowers. "She's very generous, and we wanted to capture that feeling. The cake is overflowing it's feminine and romantic, and it's like giving Oprah a gift," Ben-Israel, owner of Ron Ben-Israel Cakes, says. His creation has four vanilla cake layers alternating with fillings of pistachio and apricot buttercreams.

Recipe Summary

  • 2 (15 1⁄4-oz.) pkg. lemon cake mix (such as Betty Crocker Super Moist Delights Lemon Cake Mix)
  • Lemon-Vanilla Buttercream
  • Edible flowers (such as tuberous begonias, stock, violas, English daisies, and pansies)
  • Fresh mint leaves

Preheat oven to 350°F. Stir together all wet ingredients needed to prepare cake batters (per package directions) in 1 large bowl. Stir together all dry ingredients from cake mix packages in a separate bowl. Add dry ingredients to wet ingredients stir together until well blended. Divide combined batter among 3 greased and floured 9-inch round cake pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cake layers onto racks, and cool completely, about 45 minutes.

Prepare Lemon-Vanilla Buttercream.

Using a serrated knife, trim domed tops of cake layers to make them flat and even. Spread Lemon-Vanilla Buttercream between layers and on top and sides of cake, allowing some of the cake to remain visible on the sides. Smooth with an offset spatula. Arrange a ring of edible flowers and mint leaves around top edge of cake to form a &ldquoflower crown.&rdquo

Flower power birthday cake

Preheat the oven to 180ºC, fan 160º, gas 4. Grease and line 3 x 15cm sandwich cake tins with baking paper. In a large bowl beat the butter, caster sugar, vanilla extract, eggs and flour together with an electric hand mixer until light and smooth.

Divide 2/3 of the mixture between 2 tins. Add a few drops of red food colouring to the remaining mixture and stir to combine. Spoon the remaining mixture into the third cake tin. Bake the cakes for 35-40 minutes or until a skewer comes out clean. Turn out onto a cooling rack and leave to cool.

Trim off the tops of each sponge using a bread knife to create a flat, level surface. Put one of the plain sponges onto a plate and cover the top with strawberry jam. Repeat with the pink sponge in the middle, then top with the third sponge.

To make the icing, whisk together the butter and icing sugar. Place ¼ of the icing mix into a separate bowl and stir in the green food colouring. Add the red food colouring to the remaining icing.

Spread the pink icing over the top and sides of the cake using a palette knife or a normal kitchen knife. Spoon the green icing into a piping bag, then pipe green stalks of the mixture up the sides of the cake. Arrange the flower decorations on top of each stalk, then top the cake with the Happy Birthday candles. Decorate with the butterfly decorations before serving.

Flower Bouquet Cake Recipe

Preheat the oven to 170°C/325°F/gas mark 3. Brush the two halves of a giant cupcake tin with oil and dust with flour.

In a large mixing bowl, beat the unsalted butter and golden caster sugar together until creamy. Gradually beat in the eggs a little at a time, beating well after each addition. Sieve in the self-raising and plain flours and stir in with the milk.

Spoon the mixture into the tin, filling each half about three-quarters full and hollowing out the centres a little as both cakes will rise considerably. Bake for approximately 1 hour or until a skewer pushed into the centre of each cake comes out clean.

Cool in the tin for about 15 minutes before turning the cakes out and leave to cool on a wire rack.

Decorating Instructions:

To make the buttercream, put the unsalted butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and one teaspoon of vanilla extract and beat until smooth.

Trim the top of the base of the giant cupcake to create a flat surface and cover the top of the base of the cupcake with a layer of jam and buttercream.

Place the top of the giant cupcake onto the base and lightly coat the whole of the outside of the giant cupcake with the remaining buttercream.

Knead the Renshaw Lincoln Green Ready to Roll Icing until soft and pliable. Roll out on a work surface lightly dusted with icing sugar to the desired thickness.

Gently lift the green icing up and over the cupcake and smooth down the sides and over the top of the cake with the palm of your hand. Trim off any excess.

Use the end of a paint brush and mark lines down the base of the cupcake to represent flower stalks. Leave the top of the cupcake smooth to decorate with icing flowers.

Knead and roll out the Renshaw Deep Purple, Duck Egg Blue, Turquoise and Yellow Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.

Using a large blossom shaped cutter, cut out different coloured icing flowers and place each flower gently into an empty egg carton to create an open flower shape. Leave to set for approximately 1 hour.

Stick the flowers onto the large cupcake with cooled boiled water and place a Mini Chocolate Flavour Bean into the centre of each flower, again sticking with cooled boiled water. Cover the top of the cupcake with the icing flowers to create a flower bouquet effect,

Knead and roll out the Renshaw Fuchsia Pink Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.

Cut a strip 2cm wide and long enough to go around the centre of the flower stalks at the base of the giant cupcake. Stick around the giant cupcake using cooled boiled water.

Roll a second strip of Fuchsia Pink icing the same width but half the length. Fold in half to create the bow and pinch in the middle. Stick on to the icing ribbon using cooled boiled water.

Finish with a small strip of Fuchsia Pink icing to create the knot in the centre of the bow.

How To Make Cupcake Bouquet Video

We have included this video tutorial from Mad Hatter Cupcakery.

They show you step by step how to decorate and assemble your cupcake bouquet and you are going to love the results. To watch the video tutorial, click Play above to watch now ^

Here’s another stunner from Cakes Decor and the simplicity of the arrangement is the elegance.

If you would like to learn all the tips and tricks to create amazing effects like this, check out our buttercream frosting guide here

This simple white Cupcake Bouquet is via Pillsbury

This Cupcake Bouquet has been popped in a lovely vase making it the perfect gift. Craftsy have a full tutorial on their site. Cupcake Bouquet using 2 colours via see Vanessa Craft

Via Cakes Decor

Here’s another unique way to present your Cupcake Cake Bouquet

This lovely Chocolate and Cream arrangement from Temple Square is a stunner.

We just love the colours in this Cupcake Bouquet via Pryor Events

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Easy Flower Cupcakes

Skip a fresh bouquet, and opt for these edible spring flower cupcakes.

When April showers bring May flowers, one of our favorite things to do is decorate our baked goods like the buds popping up outside. Take these easy flower cupcakes for example: Set on top of naturally-dyed, decadent buttercream frosting, we&rsquove created cute fondant flowers that look so elegant and are so easy to make.

In our super easy steps, you&rsquoll be able to fashion your own beautiful buds for some epic spring cupcakes to decorate your spring desserts table. Looking for an Easter centerpiece? Or perhaps a sweet Mother&rsquos Day treat that doubles as a gift for Mom? These petite spring cakes can take over for a fresh bouquet. Bonus: your family will also be able to eat them!

If you&rsquore feeling like pastel colors are more your speed, you can change up the color of the icing as well as the petals. Plus, this is a great DIY activity to do with the kids. Get creative, and watch those flowers bloom on your batch of sweet cupcakes this season.

Recipe Summary

  • ¼ of a 13x9x2-inch baked cake (any flavor)
  • Canned or homemade creamy white frosting
  • 1 ½ cups desired-color candy coating disks
  • 10 Lollipop Sticks
  • Purchased desired-color rolled fondant
  • Nonpareils or sprinkles (jimmies)

Crumble cooled, baked cake into a large bowl, discarding any hard edge pieces. Add 2 tablespoons frosting. Stir together until well mixed, adding additional frosting if necessary to make a smooth, doughlike consistency. (To get the mixture smooth, use your hands.)

Divide cake crumb-frosting mixture into 10 equal portions. Using a cookie scoop or your hands, roll each portion into a ball. Place cake balls on a waxed paper-lined cookie sheet. Cover and chill in the refrigerator while melting the candy coating discs.

Place candy coating disks in a deep microwave-safe bowl. Microwave according to package directions until melted stir until smooth.

Remove cake balls from refrigerator. Dip 1/4 inch of a lollipop stick into melted candy coating insert coated end of stick halfway into a cake ball. Insert the cake pop upright into a block of Styrofoam or place in a cake pop stand. Repeat with the remaining nine lollipop sticks and cake balls. Chill in the refrigerator about 10 minutes or until candy coating on sticks hardens.

Dip one of the cake pops into the remaining melted candy coating, dipping straight down until the cake is submerged in the melted coating. Return coated cake pop to plastic foam block or cake pop stand. Top with nonpareils. Repeat with the remaining nine cake pops. Let stand until coating hardens.

For flowers, use a 3- to 4-inch flower-shape cookie cutter to cut fondant into 10 shapes. Use a drinking straw to make a hole in the center of each cutout. Thread each cake pop stick through the center hole of a flower cutout. Gently press fondant around coated cake ball.

For stems, wrap each cake pop stick with a piece of green ribbon, using a dab of hot glue to secure one end to top of stick. Trim ribbon even with bottom of stick secure with hot glue. Tie a 2-inch piece of green ribbon underneath each flower to resemble leaves.

If you like, fill a decorative container(s) with plastic foam (you will need a large container or several smaller containers to display all 10 of the cake pops). Insert ends of cake pops into the plastic foam to create a bouquet(s) of flowers.

1- to 1-1/2-tablespoon cookie scoop (optional)
Plastic foam or cake pop stand
3- to 4-inch flower-shape cookie cutter
Drinking straw
Green ribbon