3 beautiful floral cake designs for spring

23 March, 2017

As the mornings become lighter and temperatures rise, it’s time to think about spring. A beautiful time of year, we can take plenty of baking inspiration from not just the colours of this season, but the blooming landscapes surrounding us. Floral cake designs have been around since forever, but there’s never a more apt time of year to experiment with what attractive creations we can produce, and the new designs you could whip up with your baking skills. In this blog, we’re showcasing three amazing floral cake designs, for talented bakers.

1. Daffodil bouquet cake


A tricky yet rewarding design, making daffodils from ready to roll icing really does need a little patience, but the end result is definitely worth it. To create the flowerhead, you’ll need a calyx cutter. Roll out your yellow icing and cut out two calyx shapes. Using a knife, draw several lines at the centre of every petal for extra detailing. Then, using water, stick one floral shape to the other. Place diagonally to create the full floral effect.

Mix orange and yellow sugar icing, and roll into a cone. Using a blunt object, hollow out its centre to create a trumpet design. Stick the trumpet to the centre of the two floral icing shapes, and voilà – you have a flowerhead!

To create the stems, roll green marshmallow fondant into thin tubes, before sticking them to the sides of your cake – covering the sponge. Then, carefully place the flowerheads to the top of your sponge.

Tip: Why not experiment with different shades of green for the stems, and add ribbon around to finish off the baked bouquet?

2. Daisy lemon cake pops


Daisy lemon cake pops

Beautifully intricate, cake pops are miniature sweet treats without the hard work! These, however take a little more effort. Crush your lemon sponge into fine crumbs. Add a small amount of lemon syrup to the crumbs and mix together, creating a slightly stickier consistency – you want the mix to hold a ball shape. Scoop out the ingredients and place into cake pop moulds, following the instructions on the packaging. Then place in the freezer for 10 minutes.

Melt yellow colour melts in a glass bowl over a water-filled saucepan. After removing the cake pops from the freezer, dip each end of the cake pop stick into the yellow colour melts, and insert into the cake pop.

Following this, dip your cake pops into the yellow colour melts, making sure each one is completely covered. With white roll icing, cut out a daisy shape using a small cutter. Then, using an edible ink pen, colour the centre of each daisy. Stick to the cake pop’s exterior, and leave to dry.

Tip: Why not cover a proportion of your cake pops with daisies, and create simpler ones featuring alternative frosting detailing?

3. Hydrangea cupcakes


Hydrangea cupcakes

To incorporate some of those seasonal colours we love so much, it has to be hydrangea cupcakes. And, they’re actually really simple to make – it’s all in the frosting! After baking your cupcake sponges, you’ll need to decide which colours you want your floral icing to be. Add food colouring in your chosen shades to three or four batches of frosting (depending on how many shades you want! Then, using a seven-point open star frosting nozzle, simply pipe your hydrangea cupcakes, starting with the edges, and then filling the centre.

Tip: Create several shades of each colour for a more authentic hydrangea design!

What delightful cakes would you recommend for this time of year? Share your recipes with us via Twitter!

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