Coolest Flower Cakes Photo Gallery and How-To Tips
This was a cake my friend’s daughter wanted for her 1lth birthday! I baked a 9×13 for the stem and cut it out to size then I used an 8" round for the flower. I used tips #16 and #4 for the decorating with buttercream frosting.
This was a first for me making flower cakes but the kids really enjoyed it.
This was for a baby shower and they are having a girl. The mother loves pink and the father loves green, two colors that suit flower cakes. The theme for the baby’s room is dragonflies. The cake was a homemade chocolate cake with homemade chocolate fudge filling. Crumb coat with buttercream and covered with white fondant. The dragonflies are molded out of fondant and the roses are three shades of pink royal icing.
It’s a lot easier to use fondant and royal icing to make all of the components ahead of time. Assembly is a snap the day you bake the cake. My only suggestion is when dealing with chocolate cake and white fondant make sure your fondant is thick enough not to see through it!
Having twin three year old brothers’ help come up with a first birthday cake for a little sister is not the easiest thing. Trucks, trains and bugs were the most popular ideas. Bugs…thought lady bugs, but how to get the red out after the demolishing of the first piece of cake. So I came up with an idea of flower cakes with a lady bug on it. I used an oval pan 7 3/4×5 5/8 for the petals (I have two of these pans). Measure two cups of cake batter into pans for uniform size.
Then I made a 10×15 cake to cut out the stem lady bug and leaves. You could also bake a 9×13 and just piece the stem together. I used a total of three cake mixes but next time will just use two. I had lots of left over cake!
I cut a circle piece of cake for the center of the flower and then bent my round biscuit cutter into an oval for the leaves and the lady bug. I constructed the cake on two 13"x19" cake boards taped together and reinforced with another piece of cardboard. I made a double batch of butter cream frosting using equal parts vanilla, almond and lemon flavorings. This makes the best tasting frosting I’ve ever had! I tinted half a cup yellow, two cups green, a quarter cup darker green (extra of the same green), a quarter cup black, half cup red and two and a half cups of pink. Then I frosted the petals, stem and leaves.
I used a #21 tip to do the swirl in the middle and a #2 tip to pipe the details on the leaves with the darker green. I then frosted 3/4 of the lady bug sides and top then placed it on the leaf.
This way I had a place to hold the cake without touching the frosting. After placing the lady bug I completed frosting the body and then added more to the top to get the rounded look.
On the top petal I used a #4 tip to make the lady bugs face. Then I also piped the dots and antennas. I used the same #21 tip with yellow for the eyes with a black #4 dot and the #2 with green for the smile. I piped "Happy 1st Birthday Lucy" with a #3 tip using the same green as the stem and leaves.
It was so much fun designing and creating this cake for my sweet little girl. And if you are thinking about flower cakes, this one was so easy to make.
This was my first double tier cake and also first attempt at flower cakes. I think it turned out okay. My daughter had a very girly theme for her eighth birthday. We thought "flowery" should be the theme. I used straws to keep the cake in tact between tiers. Pretty easy to decorate- just a lot of stars- my hand hurt. I love the colors.
These are super cute flower cakes that you can make for Easter Baby Showers Birthdays etc. I use the Wilton Flower Cookie pan and follow the recipe for Sugar Cookies that comes with the pan. Also you will need the cookie sticks to place in the dough before you bake it. Again follow the directions that Wilton gives you and you will have beautiful cookie-pops!
I also use Wilton’s Royal Icing Recipe and make several colors in order to decorate the flowers. Then use a cute flower pot or basket, put the flower arranging Styrofoam inside and place the "grass" on top that you would typically use in gift baskets. Finally carefully stick each flower into the Styrofoam.
For my daughter’s 2nd birthday we did an outdoors theme with flower cakes as she loves flowers. I made simple chocolate cupcakes and frosted them chocolate as well as coating them with crushed Oreos to simulate dirt then stuck a gummy worm in each of them and topped each off with a silk flower (got them from the $1 store!).
I placed some cupcakes on a platter with a cake stand in the middle. I placed more cupcakes on the stand and then placed an elevated one in the middle. I filled in between cupcakes with more silk flowers and viola! People didn’t even realize it was the cake!
This cake was made for my mother in law. It is an 8′ round X 2 stacked and filled with white chocolate butter cream. I piped a basket weave design around the cake and half star tip border. The sign was hand drawn on fondant with edible markers. The orange roses were hand made from marzipan and the pink roses and daises were made from fondant. Roses were dusted with pink luster dust.
I got some of my ideas for flower cakes on this site. Thanks!
This cake is a twist on the classic “flourless cake.” It is dense and rich and melts in your mouth so just a sliver will suffice. Since no flour is used it is gluten and wheat free.
For the cake: 1 cup water, 3/4 cup sugar, 9 tablespoons Braum’s unsalted butter diced, 18 ounces bittersweet Ghirardelli chocolate chips, 6 Egg land’s Best large eggs, Ganache, 1 cup heavy whipping cream (Land O’Lakes), 8 ounces bittersweet Ghirardelli chocolate chips, 1 tsp. peppermint extract. The petals are made of Wilton Fondant, Wilton edible gel icing color (Buttercup), vodka, gold leaf (edible), Scharffen Berger Dark Chocolate Bar.
Draw petals on a piece of paper. Cut paper along outline. Mix buttercup yellow Wilton gel icing into fondant until desired color is achieved. Roll fondant out on powdered sugar covered surface until desired thickness is achieved. Use outlines to cut petals from fondant. Using gum paste flower decorating tools draw veins down center of petals. Using a toothpick I rolled the edges of the petals to thin slightly. Using a cutting tool cut a “bite” as if a caterpillar ate some of the petal. Using balled tissue paper prop flower petals to desired shape. Dilute Wilton Buttercup yellow with Vodka and paint outer edges of petals. Also fleck interior of petals to create realistic detail. Then using straight vodka paint a line along the line you just painted to soften the line. Add gold leaf for accents. Allow to dry for several days.
For cake: Preheat oven to 350°F and butter a 10-inch-diameter non-stick spring form pan. Wrap three layers of heavy-duty aluminum foil around the outside bottom of pan bringing foil to top of rim. Combine one cup water and sugar in small saucepan. Bring to boil over medium heat stirring until sugar dissolves. Simmer five minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Add peppermint extract and mix. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set about 2 hours. Remove from pan and place on a cake board wrapped in cake board foil. Use a vegetable peeler to peel chocolate shavings onto the top of the cake. Add petals around cake.
I decided to make my sister a Sunflower cake for her birthday. It was quite easy to create. Flower cakes are a bit more of "adult cakes" especially for a 32 year old!
I baked a usual Victoria sponge recipe – placing the two cakes together and filling with jam. I then took royal icing and rolled it out carefully. I heated up some more jam in a small pan and then covered the top of the cake with it before placing my royal icing right over the top. (The jam helps to prevent the icing from slipping.) I then trimmed the excess icing carefully with a knife. I found its best to put you cake onto the board and decorate rather than trying to transfer it to the board afterwards!
I then used a saucer as a template to create the size of the middle of the sunflower. This circle was then filled with chocolate-chips and chocolate sprinkles. The petals of the sunflower were made with royal icing. We used yellow food coloring to gently color the icing yellow. We then kneaded it and rolled it out flat. I then hand cut each "petal" shape using a knife. As I lay each petal onto the cake I shaped them – curling them up to give each petal the sunflower "look". It was made to look extra smart with the green ribbon!
I have personalized this cake with "happy smile cheer" – because this was the name of a song from a ballet show that we were in together when we were both little girls! My sister just loved the cake!
Cake baked in a large loaf pan covered with chocolate frosting lady fingers placed all around the edge with the tips cut into points. Crushed Oreos/chocolate cookies sprinkled on top for "dirt". Large gumdrops cut into flowers placed on top of green toothpicks.
Thanks for ideas on flower cakes on your website, it helped a lot.
I took a cake decorating class and flower cakes were our last project before the holidays. I decided to make this cake for Thanksgiving. I loved the orange and reddish colors for the flowers.
I made the flowers 1 week ahead of time and let them dry in a shoe box. I used the small oval cake pans, 2 layers. It was a big hit!
These flower cakes were made as a flower pot cake for my cousin. The base is a 12 inch cake and the flower pot was baked in a steamed pudding pan- just like a small bundt pan. I made the butterfly and flowers from colored fondant and edible glitter. I used cake crumbs for the dirt. It is important to make the fondant decorations a few days ahead so they have time to harden.