Floral Spring Cake

Floral Spring Cake

Create a literal bouquet of delicious edible flowers with this Floral Spring Cake. Using very simple piping techniques, like rosettes, dots, stars and more, this cake is blossoming with bright spring colors. A lovely dessert to make for a spring birthday, Easter or even Mother’s Day!
  • Prep3 hr
  • Total Time5 hr 30 min
  • Skill LevelIntermediate
    Amount12 servings


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  1. Bake the cake. Prepare cake batter following recipe instructions. Place batter in two 6 x 3-inch cake pans, bake and then cool completely.
  2. Prepare the cake. Level and crumb coat the cake using white frosting. Then chill the crumb coated cake for about 20-minutes until it’s crusted.

  3. Tint frosting. Tint buttercream using the food coloring combinations provided:

    • 2 cups buttercream Bright Pink - Rose and Christmas Red food coloring
    • 1 cup buttercream Light Blue - Royal Blue and Cornflower Blue food coloring
    • 1 cup buttercream Purple - Violet and Pink food coloring
    • 1 cup buttercream Teal - Sky Blue, Kelly Green and Royal Blue food coloring
    • 1/2 cup buttercream Green - Lemon Yellow, Leaf Green and Kelly Green food coloring
    • 2 cups buttercream Light Pink - Rose food coloring
    • 1 cup buttercream Medium Pink - Rose food coloring
    • 1 cup buttercream Yellow - Lemon Yellow food coloring
  4. Prepare decorating bags. Fill decorating bags with the following tips and buttercream colors:

    • Tip 103 - Light Blue frosting
    • Tip 32 - Purple Icing & Teal frosting
    • Tip 1M - Bright Pink Icing & Light Pink frosting
    • Tip 4B - Medium Pink frosting & Yellow frosting
    • Tip 12 - Green frosting
      • Decorate the cake. Alternating colors, cover the cake with piped rosettes, stars, zig-zags and dots.


How To