Floral Wedding Cake

INGREDIENTS

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• Buttercream frosting (for crumb coat and decoration)
• Fresh edible flowers (roses, peonies, lavender, etc.)
• Food coloring (optional)
• Gold leaf or edible pearls (optional for decoration)

Recipe

Step 1: Preheat & Prepare

- Preheat the oven to 175°C (350°F). Grease and line your cake pans.

Step 2: Mix Dry Ingredients

- In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugar

- Beat together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.

Step 4: Add Dry Ingredients & Milk

- Gradually add the dry ingredients, alternating with the milk, until smooth.

Step 5: Bake the Cake

- Divide the batter evenly between your cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.

- Let the cakes cool completely on a wire rack.

Step 6: Crumb Coat & Chill

- Once the cakes are cool, apply a thin layer of buttercream frosting to seal in crumbs.

- Chill the cake in the fridge for 30 minutes to set the crumb coat.

Step 7: Decorate with Buttercream

- Apply a thick layer of buttercream to the cake. Smooth out with a spatula or bench scraper.

Step 8: Floral Decoration

- Once the frosting is set, start arranging fresh edible flowers around the cake.

- Gently place flowers on top and around the sides of the cake for a romantic, floral effect.

Step 9: Optional Touches

- For added elegance, use edible gold leaf or pearls to decorate.

Step 10: Display & Serve

- Place the cake on a cake stand and keep in a cool place. Serve at room temperature for the best flavor.