Best 3 Spring Flower Cake Recipes
Spring is the season of new beginnings and fresh starts. It's also a time when nature comes alive with beautiful flowers. If you're looking for a way to celebrate the season, why not try baking a spring flower cake? This delightful dessert is not only easy to make, but it's also a feast for the eyes. With its vibrant colors and delicate flavors, a spring flower cake is sure to be the star of any party or gathering.
Let's cook with our recipes!
SPRING FLOWER CAKE
Steps:
- Toss coconut with food coloring until evenly tinted, set aside.
- Place cake on large serving plate. Frost the top and side with whipped topping, sprinkle with coconut.
- Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon 3 cups of strawberries into center of "flower". Store the leftover cake in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPRING FLOWER CAKE
Make our gorgeous Spring Flower Cake without even having to bake! Our Spring Flower Cake is filled with strawberries and topped with coconut flakes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Toss coconut with food coloring until evenly tinted.
- Place cake on large serving plate. Frost top and side with COOL WHIP; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of a flower.
- Fill center with berries just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 14 g, Protein 5 g
BLOOMING SPRING FLOWER CAKE
There's no competing for who gets a flower piece with this elegant sheet cake. Effusively frosted with a bouquet of spring blooms, this is just the dessert to serve for an event that needs to be impressive. To make this cake more achievable, we started with a base of Betty Crocker™ Super Moist™ yellow cake so that you can focus on frosting. Achieving the precise colors that you want is easy with Great Value™ gel food colors-simply mix into Betty Crocker™ Rich & Creamy vanilla frosting to get just the right tones. Get as creative as you'd like with your flower shapes-it can be fun to play around with different piping bag tips-and make this beautiful cake your own!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
- In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
- Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
- Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting-apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
- Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 62 g, TransFat 0 g
Tips:
- Use fresh, edible flowers. Make sure to choose flowers that are safe to eat. Some popular edible flowers include pansies, violas, roses, lavender, and calendula.
- Pick the flowers just before using them. This will ensure that they are at their freshest and most flavorful.
- Gently rinse the flowers in cold water. Be careful not to bruise the petals.
- Remove the pistils and stamens from the flowers. These parts of the flower can be bitter.
- Use a light hand when adding flowers to your cake batter. Too many flowers can overwhelm the flavor of the cake.
- Bake the cake according to the recipe instructions. Be careful not to overbake the cake, as this can dry it out.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Decorate the cake with additional flowers, if desired. You can also use sprinkles, chopped nuts, or other decorations.
Conclusion:
Spring flower cakes are a beautiful and delicious way to celebrate the arrival of spring. With a little planning and effort, you can create a stunning cake that will impress your friends and family. Just be sure to use fresh, edible flowers and follow the recipe instructions carefully.
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