Recipe
Flower Garden Cake Recipe
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Midgelet / All my dishes 11 months, 4 weeks ago
Although I make it in spring or summer, one can get the idea to decorate a winter holiday cake. I like the colors of candied cranberries, frosted green grapes and fresh fruit like strawberries, blueberries even available in markets all year round
Th... More
Prep:20m Cook:50m Servings:8
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 Midgelet |
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Fans
Ingredients
- 2 cups cake flour, sifted
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs, beaten
- 1 8-ounce container sour cream
- Grated zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup mixed fresh edible flower blossoms and petals ( free of pesticdes etc. ) or candied or frosted fruit
- 1/2 cup granulated sugar
Directions
- Preheat oven to 350°F.
- Grease a 9-inch springform pan and set aside.
- Sift together the flour, baking powder and salt in a small mixing bowl.
- With an electric mixer on low speed, cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Beat in the eggs and sour cream, the beat in the dry ingredients, 1/2 cup at a time.
- Beat well after each addition.
- Beat in the lemon juice and zest.
- Add the vanilla extract and blend well.
- Pour the batter into the prepared springform pan and bake until a cake tester inserted in the center comes out clean (about 50 minutes to one hour).
- Let cake cool in the pan on a wire rack.
- Release and remove the sides of the pan.
- With a spatula or knife, separate the bottom of the cake from the bottom of the pan.
- Invert the cake onto a wire rack.
- Turn cake over again, so that it is right side up, onto a serving plate or cake stand lined with a paper doily.
- Toss the edible flowers and petals with the 1/2 cup sugar in a small bowl and sprinkle over the top of the cake.
- Omit sugar if you are using candied or frosted fruit to top the cake
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herby 11 months, 3 weeks ago said:
Wow, 5 for unique, I can see it now!