Spring Cake Pressed Flowers (Print Version)

Vanilla cake layered with whipped cream, decorated with pressed edible flowers for spring.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Whipped Cream Frosting

09 - 2 cups heavy whipping cream, cold
10 - 1/2 cup powdered sugar
11 - 1 teaspoon pure vanilla extract

→ Decoration

12 - 1/2 to 1 cup pressed edible flowers such as violets, pansies, nasturtiums, rose petals, or chamomile
13 - Fresh mint leaves, optional

# Method:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Sift together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Place one cooled cake layer on a serving plate. Spread with generous whipped cream layer. Top with second cake layer and frost top and sides with remaining whipped cream.
11 - Gently press edible flowers onto the sides and top of the frosted cake. Add mint leaves if desired.
12 - Refrigerate cake for at least 30 minutes to set the frosting and secure the floral decoration.

# Expert Advice:

01 -
  • The cake itself is tender and buttery without being heavy, letting the whipped cream and flowers shine without stealing the spotlight.
  • It looks like you spent hours at a fancy bakery when really you just needed an afternoon and some patience.
  • Pressed flowers mean you can make this in any season—they don't wilt or brown once they're set into the frosting.
02 -
  • Pressed flowers must come from unsprayed, organically grown plants—if there's any doubt about the origin, don't use them because pesticides aren't something you want on your dessert.
  • Pressing flowers takes at least 24 hours between parchment paper and heavy books, so plan ahead or buy pre-pressed flowers from a specialty kitchen store.
  • The milk and eggs must be at room temperature or the butter will seize up and won't mix smoothly with the wet ingredients.
03 -
  • An offset spatula makes frosting the sides so much easier than a knife—the thin, flexible blade glides over the whipped cream without dragging and creating crumbs.
  • If your kitchen is warm and the frosting starts to soften while you're decorating, pop the cake back in the fridge for 10 minutes to firm everything up again.
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