SUNNY FLOWER CAKE
I made this flower cake for my niece's 4th birthday party, and again for a baby shower. It was the hit of the party! -Debra Haraszkiewicz, Cement City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 cake (19 servings).
Number Of Ingredients 4
Steps:
- Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape., Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.
Nutrition Facts :
FLOWERPOT CAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool.
- Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
- Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
- Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even.
- Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
- Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife.
- Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
- Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
- When ready to serve, stick mint sprigs and edible flowers into the cake.
FLOWER CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 four-inch cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees with a rack in the center. Butter a 13-by-9-by-2-inch cake pan. Line bottom and long sides of cake with parchment paper, allowing at least a 1-inch overhang; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, and lemon juice and zest.
- With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour mixture, and beating until fully incorporated.
- Pour into prepared cake pan. Bake until light golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.
- Place 3 cups buttercream in a medium bowl, and 1/2 cup in each of 2 bowls. Add sunset orange and blushing pink food coloring to the medium bowl, to make peach; set aside. Add golden yellow to a bowl with 1/2 cup buttercream; place in a pastry bag fitted with a #18 Ateco tip and set aside. Tint remaining 1/2 cup buttercream bright yellow, and place in a pastry bag fitted with a #6 Ateco tip and set aside.
- To assemble: Cut out 6 four-inch rounds from cake. Split each round horizontally, creating twelve layers. Spread top of one layer with 3 tablespoons of the peach buttercream. Place a second layer on top of buttercream, pressing gently to adhere. Repeat with remaining layers, creating six filled cakes.
- To make the petals, place a 3 1/2-inch round cutter 1/2 inch in from the edge of one of the cakes, and cut; discard the cut piece. Repeat with four more cakes. Reserve one uncut cake for center of flower.
- Using an offset spatula, frost each of the cakes with 1/2 cup peach buttercream. Start from the center, and work out, making sure to push the buttercream over the sides of the cake. Smooth the buttercream.
- Place the center of the flower on a serving plate or pedestal. Coat the sides of remaining cakes with sprinkles, and place evenly around the pedestal, being sure to position the cut section of each cake against the center cake to adhere.
- Using the piping bag filled with golden buttercream, pipe two rows of small stars around the perimeter of the center of the flower. Using the piping bag filled with yellow buttercream, pipe small dots onto the center of the cake until it is completely covered.
FLOWERPOT CAKES
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
- Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
- Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.
BLOOMING SPRING FLOWER CAKE
There's no competing for who gets a flower piece with this elegant sheet cake. Effusively frosted with a bouquet of spring blooms, this is just the dessert to serve for an event that needs to be impressive. To make this cake more achievable, we started with a base of Betty Crocker™ Super Moist™ yellow cake so that you can focus on frosting. Achieving the precise colors that you want is easy with Great Value™ gel food colors-simply mix into Betty Crocker™ Rich & Creamy vanilla frosting to get just the right tones. Get as creative as you'd like with your flower shapes-it can be fun to play around with different piping bag tips-and make this beautiful cake your own!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
- In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
- Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
- Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting-apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
- Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 62 g, TransFat 0 g
FLOWER POT 'BOX' CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, brownie mix, eggs, water, vegetable oil, buttercream frosting, yellow food coloring, red food coloring, brown food coloring
Provided by Katie Aubin
Categories Desserts
Yield 14 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, combine cake mix, brownie mix, eggs, water, and vegetable oil, and whisk until batter is thick and smooth.
- Line an 8x7-inch (20x17-cm) terra-cotta pot with foil, ensuring the sides are smooth as possible. Pour batter inside, leave 3 inches of space between the batter and the top of the pot.
- Line a cupcake pan with green cupcake liners and fill each with about ¼ cup (32 g) of batter.
- Put the terra-cotta pot and cupcake pan in the oven at the same time. Place a small pan or oven safe dish under the terra-cotta pot to catch any possible overflow of batter.
- Bake cupcakes for 15 minutes. Bake cake for 45-60 minutes, or until a toothpick comes out clean.
- In a medium bowl, combine 2 cups (455 g) buttercream frosting, 30 drops yellow food coloring, 10 drops red food coloring, and 4 drops brown food coloring to create a terra-cotta orange color.
- In a separate bowl, combine 2 cups (455 g) of buttercream frosting and 1 drop of red food coloring to create a pale pink color.
- Use the foil to lift the cake out of the terracotta pot, and carefully peel off the foil. Use an angled icing spatula to evenly ice the sides of the cake with the terra-cotta orange frosting. Use the spatula or icing scraper to remove excess icing and create a smooth finish. Add an inch (2cm) more of frosting to top rim of the cake, about 1-inch (2 cm) in thickness. Use the spatula or icing scraper to smooth the sides to create the rim of the pot.
- Place a 2D piping tip inside a piping bag and fill it with the pale pink frosting. Twist the end of the piping bag and gently apply even pressure as you make a spiral design from the center out on each cupcake to create a rose.
- Place two toothpicks in the center of the cake and use them to attach a cupcake to the center. Repeat around the rim of the cake with 4 more cupcakes spaced about 2 inches (5 cm) apart. Fold extra green cupcake liners into quarters and place one between each cupcake.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 94 grams, Fat 37 grams, Fiber 2 grams, Protein 8 grams, Sugar 71 grams
SIMPLE GUM DROP FLOWER CAKE
Gum drops make the petals of this incredibly easy flower cake. Use a rolling pin to roll the gum drops into petal shapes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
- Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
- On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.
- On sugared surface, use rolling pin to roll gumdrops into oval shapes.
- Place 23 gumdrop ovals around the edge of the top of the cake, overlapping slightly. Create a second circle inside the first circle using 15 gumdrops. Repeat once more in the center of the cake with the remaining 7 gumdrops. Place a miniature marshmallow in the center of the cake to form the center of the flower.
Nutrition Facts : ServingSize 1 slice
FLOWERPOT DIRT CAKE
Every year I host a luncheon to welcome spring. I like to surprise my friends and leave them with a special memory. This delicious cake does the trick. Sometimes people are a little hesitant because they don't think you can really eat out of a clay flowerpot, but once I explain that the pot is new, clean and lined with foil, they like the idea and dig right in!-Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a food processor or blender, crush cookies until fine. Set aside. In a bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. In the flowerpot, alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms.
Nutrition Facts :
LEMON & ELDERFLOWER CELEBRATION CAKE
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
Provided by Cassie Best
Categories Dessert, Treat
Time 1h25m
Yield Serves 15-18
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
- Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
- To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don't worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
Nutrition Facts : Calories 715 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.13 milligram of sodium
FLOWER POT CAKE
This is a light, creamy dessert that is lots of fun! Prep/time does not include the time it takes to bake the cake, since that may vary according to the pans you use. Do I need to tell you that you should buy a new flower pot just for this dessert? For fun, garnish with gummy worms and serve with a plastic spade. Note: RZ is refusing to understand "artificial flowers" in the ingredient list- and keeps changing it to edible fresh flowers... but you want fake ones!
Provided by Good Vibe Goddess
Categories Dessert
Time 30m
Yield 1 flower pot, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake -- I usually make mine into muffins and freeze what I dont use.
- Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge.
- Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt.
- In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy.
- Fold cream cheese micture into thickened pudding.
- Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes.
- Layer ingredients into the flower pot in the following order-.
- Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip.
- Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs.
- Chill until set.
- Garnish with flowers. Add gummy worms if you wish. Serve with spade.
Nutrition Facts : Calories 1133.2, Fat 62, SaturatedFat 25.2, Cholesterol 127.6, Sodium 1431.8, Carbohydrate 135.9, Fiber 4, Sugar 80.9, Protein 16.3
More about "flower cake recipes"
EASY FLOWER CAKES : FOOD NETWORK | SPRING ENTERTAINING …
From foodnetwork.com
20 FABULOUS FLOWER BIRTHDAY CAKE IDEAS | WILTON BLOG
From blog.wilton.com
Reviews 3Estimated Reading Time 7 minsCategory DessertPublished 2021-04-06
- Buttercream Flower Cake. Your cake is your canvas when you make this gorgeous summertime flower birthday cake. It’s lovely, but very easy to make because no bags and tips are required.
- Fall Flowers Buttercream Cake. Made with bold colors, this fall flower cake is sure to make a statement at any autumn birthday celebration. You only need to know a few simple flower decorating techniques, including rosettes and leaves, so it’s a great birthday cake for beginners to make.
- Cool Blooms Giant Cupcake Cake. This giant cupcake cake is a birthday party showstopper. With just a few cake decorating tips needed, you can cover the entire top with beautiful blooms and leaves.
- Blooming Number One Birthday Cake. Whether you’re turning one or 100, age is more than just a number with this blooming number birthday cake recipe. Use our shaped number cake pan for baking your cake, then get to the fun part – decorating!
- Happiest Birthday Cake. This is one of the easiest three-layer cakes you’ll ever decorate. We used various shades of pink and violets for our cake, but you can pick any palette to fit your party.
- Blooming Floral Birthday Cake. Easy Bloom decorating tips make decorating this cake a breeze. Mix and match your favorite colors of buttercream frosting, then use a variety of tips to create a beautiful mix of blooms in all shapes and sizes.
- Blossoming Spring Flowers Cake. From sweet peas and mums, to violets and roses, spring has sprung on this gorgeous cake overflowing with the prettiest petals perfect for spring birthday celebrations.
- Tulip Cake. Tulips are such lovely flowers you only need a few to make any birthday cake beautiful. Use a leaf tip to add tiny touches of greenery and arrange a few Sugar Pearls for just a bit of shimmering glamor.
- Fondant Flower Cake. Topped with fondant leaves and flowers, this flower birthday cake is sure to catch everyone’s eye. Start with your favorite cake recipe, then ice with buttercream.
- Pink Rosette and Sotas Cake. Wonderful for birthdays or wedding showers, this Pink Rosette and Sotas Cake combines two popular decorating techniques for a flower birthday cake that’s party ready!
FLOWER CAKE RECIPE - RENSHAW AMERICAS
From renshawamericas.com
Servings 1Estimated Reading Time 1 min
HYDRANGEA CAKES - SUGARHERO
From sugarhero.com
JELLY BELLY FLOWER CAKE - GLORIOUS TREATS
From glorioustreats.com
MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS! | RECIPETIN EATS
From recipetineats.com
FLOWER FAIRY CAKES | DESSERT RECIPES | GOODTOKNOW
From goodto.com
HOW TO MAKE CAKE FLOUR | ALLRECIPES
From allrecipes.com
BASKET OF FLOWERS CAKE - I AM BAKER
From iambaker.net
HOW TO MAKE A HYDRANGEA FLOWER CAKE - MY 100 YEAR OLD HOME
From my100yearoldhome.com
40+ VIBRANT CAKES TO MAKE THIS SPRING | MYRECIPES
From myrecipes.com
HOW TO MAKE ICING FLOWERS FOR A FLOWER CAKE - FOOD.COM
From food.com
CHOCOLATE FLOWER CAKE TOPPER – SUGAR GEEK SHOW
From sugargeekshow.com
EDIBLE FLOWER RECIPES | BETTER HOMES & GARDENS
From bhg.com
FLOWER DESSERTS - HOW TO MAKE FLOWER DESSERTS
From countryliving.com
BUTTERCREAM FLOWER CAKE - BEYOND FROSTING
From beyondfrosting.com
MERINGUE POP FLOWER POT CAKE TUTORIAL - SUGAR GEEK SHOW
From sugargeekshow.com
10 BEST CAKES MADE WITH CAKE FLOUR RECIPES | YUMMLY
From yummly.com
HOW TO PIPE SIMPLE ICING FLOWERS CAKE DECORATING KIT, 68-PIECE
From wilton.com
YUNNAN FLOWER CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOW TO MAKE A FLOWER CAKE | GELATIN ART MARKET
From gelatinartmarket.com
CONFETTI FLOWER CAKE RECIPE | MYRECIPES
From myrecipes.com
10 BEST ALMOND FLOUR CAKE RECIPES | YUMMLY
From yummly.com
ALMOND CAKE RECIPES | ALLRECIPES
From allrecipes.com
FLOWER CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ROSE WATER CAKE RECIPE: EASY AND DELICIOUS - CHELSWEETS
From chelsweets.com
SPRING FLOWER CAKE GO GO GO GOURMET
From gogogogourmet.com
EASY FLOWER CUPCAKES PERFECT FOR EASTER AND MOTHER’S DAY
From easyfamilyrecipeideas.com
36 SPRING CAKE RECIPES AS STUNNING AS ANY SEASONAL BLOOMS
From southernliving.com
PLAIN FLOUR CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERCREAM FLOWER CAKE - FUNCAKES
From funcakes.com
BUTTERCREAM FLOWERS CAKE- THE LITTLE EPICUREAN
From thelittleepicurean.com
MAGNOLIA BLOSSOM CREAM CAKE TASTES LIKE SPRING! (A RECIPE)
From backyardforager.com
LEMON FLOWER CAKE RECIPE - TODAY
From today.com
FREYA'S FLOWER POTTY CAKE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
EDIBLE FLOWER RECIPES FOR EVERY OCCASION - THE SPRUCE EATS
From thespruceeats.com
BEST EASY FLOWER CUPCAKES RECIPE - HOW TO MAKE FLOWER CUPCAKES
From goodhousekeeping.com
ALMOND FLOUR CAKE RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love