
Flowerfetti Cake
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"At our confectionery shop, Mali B, Nanao and I are often asked to make Funfetti cakes. Something about the sprinkles inside and the festive colors make people feel young. But I think flower petals are the original cake confetti. Colorful, flavorful, textural, flower petals. They're irresistible when it comes time to bring a frosted cake to a summer party." — Miche Bacher
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
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Ingredients
- 3 cups sugar
- 3 small lemons
- 4 1/2 cups cake flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups unsalted butter
- 9 eggs
- 1 1/2 cups full-fat Greek yogurt
- 1/2 cup assorted flower petals (roses, dianthus, bachelor buttons, and marigold)
- 8 cups Assorted Flower Frosting
Flower Frosting
- 1 package cream cheese
- 1 cup confectioners' sugar
- 2 Tbsp. milk
- 1 tsp. pure vanilla extract
- cup to 1 cup flower petals
Directions
- Step 1Preheat over to 325 degrees F. Line the bottoms of three 8-inch round cake pans with parchment paper and coat them with nonstick spray.
- Step 2Whir sugar and zest in a food processor for 2 to 30 seconds, or until it releases a sweet lemon aroma.
- Step 3Sift flour, baking soda, and salt together in a bowl. In the bowl of a mixer, beat butter and lemon sugar on medium speed for 5 minutes, or until light and fluffy.
- Step 4Beat in eggs one at a time, scraping the sides of the bowl so the mixture is smooth. Reduce speed to low and add half the flour mixture; then mix in yogurt and lemon juice. Beat in the remaining flour mixture and petals.
- Step 5Distribute batter among the pans and bake for about 50 minutes, or until a metal tester comes out clean. Let cakes cool to room temperature in pans and then turn them out and flip them upright. Let them cool for a least 1 hour and up to overnight; after an hour, tightly cover each layer in plastic wrap and store at room temperature until ready to frost.
- Step 6Mark the lowest spot in the top of the first cake layer. With a serrated knife, use a slow sawing motion and circle around the cake, cutting off the uneven top. (Good news is, you can sample this yummy crusty piece.) Repeat with remaining layers.
- Step 7Place the first layer cut-side down on your serving dish. Spread frosting on top with an offset spatula or a good flexible spatula. Top with another upside-down layer cake and repeat the process twice more. Frost the outside of the cake with the remaining frosting.
- Step 8Time to decorate. Toss petals onto the cake, sprinkle them down like rain, shower them like asteroids — you are the artist, and you can't go wrong.
- Step 9For the frosting: Put all the ingredients in the bowl of a mixer. Beat slowly at first, to let the confectioners' sugar start to absorb and then increase speed to medium-high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners' sugar if desired. Note that overbeating will cause the frosting to lose its stiffness.
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