Garden cake

Portion size: 10-12
Prep time 30 min
Difficulty: easy

Vegetarian

Recipe by: Isla Murray

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Bring the outdoors in with this sophisticated ‘garden’ cake that wouldn’t look out of place in a National Trust park. Best of all, this is as easy as cake decorating gets – allowing you to unleash your inner flower-arranging prowess.

Ready to level-up your decorating skills? Try our cute beehive cake for your next bake.

Before you start

Find our buttercream recipe here and our simple victoria sponge recipe here.

Easy swaps You can make this cake any flavour you like by flavouring the buttercream.

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Ingredients

3 x 20cm sponges, homemade or shop-bought
750g buttercream
Edible flowers and/or herbs to decorate

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Method

Put a sponge on your serving plate, then use a palette knife to spread a little buttercream over the top. Add another sponge on top, cover that with a little more buttercream, then place the final sponge on top. Use a little more buttercream to completely cover the cake with a very thin layer to create a crumb coat, then put it in the fridge for 15 minutes to firm up.
Spread a thicker layer of buttercream all over the cake, making it as smooth as possible.
Arrange the flowers and/or herbs all over the cake in any arrangement you like. The more the merrier!
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