FLOWER PURSE BIRTHDAY CAKE
Looking for an adorable special-occasion dessert? This flowery purse, with its pudding-rich cake layers and raspberry jam filling, takes the cake!
Provided by My Food and Family
Categories Home
Time 2h47m
Yield 30 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Grease and flour 13x9-inch pan; cover bottom with parchment. Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan. Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool cake completely.
- Cut cake crosswise into thirds. Stack cake layers on plate, spreading half the jam between each layer. Stand filled cake upright on one long side. Freeze 1 hour or until firm.
- Beat shortening and butter in large bowl with mixer until blended. Add vanilla; mix well. Gradually add sugar alternately with milk, beating well after each addition.
- Spoon 1/3 of the frosting into separate bowl; tint with red and blue colorings to desired shade for the flowers; spoon into piping bag fitted with star tip. Set aside. Tint remaining frosting with yellow food coloring. Frost top and sides of cake with thin layer of yellow frosting; spoon remaining yellow frosting into separate piping bag fitted with desired tip.
- Use colored frostings to decorate cake as shown in photo. If desired, cut 1 licorice twist into 8 pieces, then make small cuts around one end of each piece before inserting, cut ends up, into center of each flower. Add remaining decorations as desired. Remove the headbands or any other non-edible decorations before serving the cake.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5283 g
DIY: BIRTHDAY FLOWER CAKE
Stop spending "way toooooo much money" with your local florist or calling 1-800-flowers or 1800flowers.com. I am going to share how to make your own birthday flower cake. You can use silk or fresh cut flowers.
Provided by Melanie Campbell @RossCampbell
Categories Other Non-Edibles
Number Of Ingredients 7
Steps:
- 1. Use a knife to cut floral foam into the shape of a cake. For ease of cutting choose a square style, or try a round style for a different look. If you want to mak a cake with two tiers, cut one shape approximately three inches larger than the other on all sides. Then place the smaller shape on top of the larger ones and poke thin dowels or wooden skewers through both layers to hold them together in two to four places. If using fresh flowers, wet your floral foam and then place it on a plate or a shallow bowl; if using silk flowers skip the wetting process.
- 2. Cut your flower stems with scissors. Each stem should be approximately two to three inches long.
- 3. Start at the base of the largest foam shape. Poke the stems of your flowers into the foam, lining them up side by side all along the lower side edge of the foam. When that layer is complete, continue to layer more rows of flowers on top until you have covered all of the surface of the craft foam.
- 4. Stick a candle in the top of the flower "cake" for decoration. Be careful about lighting it, though, as you might damage the flowers if you do.
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 :
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
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