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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
  

  • 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

Instructions
 

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