Name: Create a floral cake masterpiece using just a storebought mud cake
Prep time: 60 min
Total time: 60 min
Yield: 10-12
Ingredients: 2 x 600g white choc mud cakes; Variety of fresh and faux flowers to decorate (see tip); Buttercream; 375g unsalted butter, chopped, at room temperature; 3 cups icing sugar mixture, sifted; 2 teaspoons vanilla extract; 1 tablespoon milk; Green food colouring

From a bridal shower to birthday party, this blooming beautiful cake mimics a grassy hill filled with all your favourite flowers – cue The Sound of Music.

It’s sure to wow your guests, and it’s ready in just four simple steps.

Tips for flower cake decorating

We used chrysanthemums, pink and orange dahlias, green Queen Anne’s lace and white waxflower, along with some artificial blooms.
Thickly wrapping flower stems (real or artificial) in floral tape or using florist water tubes creates a barrier between the stem and cake, preventing chemicals, sap or dirt from the flower coming into direct contact with food that will be eaten.
Some flowers are toxic, so check before using them and make sure they don’t actually touch the food.

Ingredients

2 x 600g white choc mud cakes

Variety of fresh and faux flowers to decorate (see tip)

Buttercream

375g unsalted butter, chopped, at room temperature

3 cups icing sugar mixture, sifted

2 teaspoons vanilla extract

1 tablespoon milk

Green food colouring

Method

Step 1

For buttercream, beat butter in a large bowl of an electric mixer for 7–8 minutes or until creamy. Add icing sugar mixture, ¹/₂cup at a time, beating to combine. Beat in vanilla and milk.

Step 2

Remove lining paper from mud cakes. Place one cake on a 20cm cake board. Spread 1 cup buttercream over the top. Invert remaining mudcake on top. Spread a little extra buttercream between cakes, so they sit flush. Tint remaining buttercream green and spread over top and side.

Step 3

Wrap flower stems with floral tape or use water tubes, then insert into cake. Remove flowers before slicing.

Pretty floral fantasy cake on a small white cake pedestal with a pink backdrop

Recipe developer Mel Burge Recipe developer

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.