Edible Flower Celebration Cake
I’m not sure what it is about Spring that makes me want all the edible flowers but it just does! They just look so pretty. And it’s such a simple way to take a basic cake and make it look spectacular. Supermarkets are starting to stock fresh edible flowers which is amazing, they are super affordable too. Unfortunately, our supermarkets don’t, boo! But I found a great supplier last year who specialises in dried edible flowers. It’s amazing because it means I can do an order for the season and know that if I need some I have them in the cupboard.
For this cake I made a basic maderia, it’s my go-to for celebration cakes because it holds its shape well. It means you don’t have to worry about it being too soft and falling apart. It’s also a great one to freeze! In fact, I decorated this cake after it had just come out of the freezer. It meant that the frosting went on a lot easier and plus I didn’t have to spend ages in the kitchen. I’m definitely going to make up another one for the freezer too because you never know when you need cake.
I also used my favourite new cake cutting hack. A pair of metal tongs! Who knew that it makes the most perfect cake slicer. It gives you beautiful even portions. I’ve popped a Reel on my Instagram where you can see it in action.
Anyway, I have waffled enough, the recipe is below!
Floral Celebration Cake
- 225 g baking butter
- 225 g caster sugar
- 5 medium eggs lightly whisked
- 340 g self raising flour
- 1 tub betty crocker vanilla buttercream
- edible flowers
- Heat the oven to 180/Gas 4. Grease and line 20cm sandwich tins.
- Mix together the butter and sugar until light and fluffy.
- Sift in a little flour and a small amount of egg and mix. Continue to do this until all the flour and eggs are used up.
- Bake for 20/25 minutes, until a skewer inserted in the middle comes out clean.
- Leave to cool completely. Once cool cover the cake in vanilla frosting. Then pipe small "nests" onto the edge of the cake.
- Add edible flowers to the outside of the cake and then pop one edible flower onto each nest.