This petal cake is perfect for summer parties or birthdays. It looks spectacular but is so simple to do, it can be iced in any colours or flavours so you can customise it however you like. I’ve done mine in different shades of pink but rainbow looks amazing, as well as light blues or yellow.
I’ve done mine with a classic Victoria Sponge but any flavour will go! Click here for a lush recipe for My Mum’s Lemon and Raspberry Layer Cake which will go perfect with the pink design.
- 320g self raising flour
- 320g baking margarine
- 320g caster sugar
- 6 eggs
- 1 tsp baking powder
- 1 tsp vanilla
- 100g raspberry jam
- 2x the buttercream recipe from our buttercream masterclass blog, click here for the link
- Pink food paste
- Firstly we’re going to make the cake, so preheat your oven to 170 degrees and line three 8″ cake tins with baking paper.
- In a mixer beat together the flour, sugar, marg, eggs and baking powder. Once this has been beating for about five minutes, add in the vanilla and mix until combined.
- Spread the mixture evenly into your three baking tins and make sure they’re all levelled off on top. Now bake for 20-25 minutes. To know when they’re ready they should be golden brown on top and when pressed down the cake should spring back straight away.
- Once they’re baked, leave to cool for 2-3 hours. The cakes need to be completely cool before decorating, as they can melt the buttercream which would cause the cake to collapse. You can speed this process up a little and put the cakes in the fridge to cool, but make sure you keep an eye on them so they don’t dry out.
- Now would be a perfect time to make your buttercream, I’ve linked the recipe to my perfect buttercream in the ingredients list. For the pink design that I’ve done you need to split the icing equally in half and then one of the halves into two. Leave the half with no added colour, then with the other two add a little pink to one to make a light pink. Then to the other add a bit more to make a darker pink, now you have your three colours.
- Your cake should be cooled by now, so it’s time to fill and crumb coat.
- Sandwich your cake with the some of the plain buttercream and the jam and crumb coat the outside. This means just give the cake a thin coat of buttercream, not worrying about crumbs or being able to see the cake through. All you need to do is make sure you get the shape right, the cakes should be in line with each other and the top and sides should be flat and straight. Once you’ve got this perfect, put in the fridge to chill for about 20 minutes.
- Whilst this is chilling you can get the rest of your icing ready. To get perfect petals on the cake I use a round nozzle for each colour, click here for the ones I use.
- Put each colour into a separate piping bag with a nozzle in each.
- Once your cake is chilled, remove from the fridge.
- You’re now ready to start piping, so start with your bottom colour, in this case it’ll be the dark pink. To get the petal effect I pipe a blob, then stop squeezing the bag and swipe the blob to the left. It’ll take you a few times to get it to start with, so I would suggest practising on a plate or the work top first. But you’ll soon get the hang of it!
- Carry on with this going round the cake all the way to the top, gradually getting lighter in colour. Then for the top do exactly the same technique but swipe the blobs into the centre and go round in a circle, gradually getting closer to the middle.
- If you’re struggling with the technique, click here for a video that’ll help explain it further!
- Now you should have your beautiful petal cake!