Garden cake
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.
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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!
Nutrition
- 518kcals Calories
- 24g (14g saturated) Fat
- 3.4g Protein
- 72g (59g sugars) Carbs
- 0.6g Fibre
- 1g Salt
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