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Perfect Baby in Bloom Floral Cake with Edible Flower Cascade

baby in bloom floral cake - featured image
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A beautiful and delicious vanilla sponge cake adorned with a cascading edible flower decoration, perfect for special occasions like baby showers and spring gatherings.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract (optional)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tbsp (45 ml) heavy cream
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of salt
  • 1 to 2 cups assorted edible flowers (e.g., pansies, violas, nasturtiums, marigolds)
  • Fresh mint or small green leaves for fillers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat 1 cup softened butter with granulated sugar until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla and almond extracts.
  6. Alternately add dry ingredients and milk to the batter, starting and ending with dry ingredients. Mix gently until smooth.
  7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar alternating with heavy cream until smooth and spreadable. Stir in vanilla and salt.
  10. Place one cake layer on serving plate and spread a generous layer of frosting on top. Repeat with second layer, then apply a thin crumb coat over entire cake. Chill for 15 minutes.
  11. Apply a smooth, thicker layer of frosting all around the cake using an offset spatula.
  12. Starting at the top edge, gently press edible flowers into the frosting to create a natural cascading effect. Fill gaps with smaller flowers and mint leaves. Use tweezers or scissors to trim stems for a flat placement.

Notes

Use room temperature ingredients for best results. Handle edible flowers gently and keep refrigerated until decorating. For vegan or gluten-free versions, substitute ingredients as suggested. A thin crumb coat helps prevent crumbs in the final frosting layer. Patience is key when applying flowers to avoid sliding or damage.

Nutrition

Keywords: floral cake, edible flowers, baby shower cake, vanilla sponge cake, flower cascade cake, spring cake, easy floral cake

Find it online: https://zorbmeal.com/perfect-baby-in-bloom-floral-cake-recipe-with-edible-flower-cascade-easy-step-by-step-guide/