Oh, hello there fellow sugar enthusiasts! Today I’m going to show you how to step up your cake decorating game with some edible flowers. Yes, you heard it right! Flowers that you can eat. Now, don’t go running outside and start munching on random flowers. Not all flowers are edible, and some can even be toxic (yikes!). But fear not, my flower-loving friends. I’ve got some tips and tricks for you to make your cakes look like a bloomin’ masterpiece.
Let’s start with some bright tropical flowers.
This cake is a tropical dream come true. The bright hues of the flowers complement the white frosting perfectly. And the best part? You can eat them! Not only do these flowers give your cakes a pop of color, but they also add a unique flavor to your cakes. It’s a win-win situation, my friends.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- Bright tropical flowers (make sure they’re edible!)
Instructions:
- Preheat your oven to 350°F (175°C). Grease your cake pan with butter and dust with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture alternately with the milk, beating well after each addition.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan before removing it.
- Once the cake is completely cool, decorate it with the bright tropical flowers and voila! Your cake is ready to be devoured.
Next up, we have a classic beauty.
I mean, who doesn’t love a classic white cake with some gorgeous floral decor? This cake looks like it’s straight out of a fairy tale. And let me tell you, it tastes even better than it looks. The delicate flavors of the flowers complement the vanilla cake so well, it’s like they were made for each other.
Ingredients:
- 2 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, at room temperature
- 3 large eggs
- 1 tbsp vanilla extract
- 1 1/4 cups buttermilk
- Edible flowers (you can use any kind you like!)
Instructions:
- Preheat your oven to 350°F (175°C). Grease your cake pan with butter and dust with flour. Set aside.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture alternately with the buttermilk, beating well after each addition.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan before removing it.
- Once the cake is completely cool, decorate it with the edible flowers and ta-da! Your classic cake just got a whole lot fancier.
There you have it, folks. Two cake recipes that will knock your socks off. And the best part? You can customize the flowers according to your preference and occasion. So what are you waiting for? Get your aprons on and start baking!
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