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Spring Cake with Buttercream Flowers Using a Spatula Knife

Spring Buttercream Flower Cake

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Serves: 10 to 12
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Ingredients Method

Ingredients
  

  • Cake Ingredients
  • 1 box yellow cake mix Pillsbury
  • 4 eggs
  • 1 cup sour cream
  • 1 small box white chocolate instant pudding mix
  • ½ cup water
  • ½ cup vegetable oil
  • Frosting Ingredients
  • 2 cups unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 to 4 tablespoons heavy cream
  • Pinch of salt
  • Gel food coloring pink, green, yellow

Method
 

  1. Instructions
  2. Preheat oven to 350°F. Spray three 6-inch round cake pans with nonstick spray and lightly dust with flour.
  3. Mix cake ingredients in a large bowl until smooth.
  4. Divide evenly into pans and bake for 30 minutes or until a toothpick inserted comes out clean.
  5. Cool for 15–20 minutes, then remove from pans and let cool completely.
  6. For frosting, beat butter until fluffy. Gradually add powdered sugar, then mix in vanilla, salt, and cream.
  7. Tint small amounts of frosting in separate bowls with food coloring.
  8. Frost the cake with white buttercream. Use a skinny spatula to apply petals, leaves, and flower centers in colored buttercream.