in

Giant flower cupcake

Hello spring! This bloomin’ beautiful birthday cake is actually easier than it looks to put together. Once you’ve baked the moist sour cream cake inside, you create the buttercream flowers with various fluted nozzles and piping effects. Don’t worry if you only have one nozzle – using different effects will work just as well.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.


13 Ingredients


  • 675g (4 1/2 cups) self-raising flour

  • 645g (3 cups) caster sugar, plus 100g (1/2 cup), extra

  • 375g unsalted butter, chopped, at room temperature

  • 6 eggs

  • 300g carton sour cream

  • 125ml (1/2 cup) milk

  • 3 tsp vanilla extract

  • 125ml (1/2 cup) boiling water

  • Edible flowers, to decorate
  • buttercream


  • 750g unsalted butter, chopped, at room temperature

  • 900g (6 cups) icing sugar mixture

  • 1 tbsp vanilla extract

  • Pink, blue, orange, yellow and green food colouring, to tint

9 Method Steps


  • Step 1

    Preheat oven to 170C/150C fan forced. Lightly grease 2 deep 18cm (base size) round cake pans. Line bases with baking paper. Lightly grease a 2L (8 cup) pudding basin and dust with flour. Line base with a round of baking paper.

  • Step 2

    Use electric beaters to beat 450g (3 cups) flour, 430g (2 cups) caster sugar, 250g butter, 4 eggs, 200g sour cream, 80ml (1/3 cup) milk and 2 tsp vanilla in a large bowl on low speed until combined. Increase speed to medium-high and beat for 1 minute or until mixture is pale. Divide the mixture between prepared cake pans. Smooth the surface. Bake for 55 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes before turning onto a wire rack to cool completely.

  • Step 3

    Repeat step 2 with the remaining flour, caster sugar, butter, eggs, sour cream, milk and vanilla, spooning mixture into prepared pudding basin. Bake for 1 hour. Set aside in basin for 5 minutes before turning onto a wire rack to cool completely.

  • Step 4

    Meanwhile, place the extra caster sugar and boiling water
    (125ml (1/2 cup) boiling water)
    in a bowl. Stir until the sugar dissolves. Set aside to cool slightly.

  • Step 5

    To make the buttercream, use electric beaters on medium-high speed to beat butter in a large bowl for 6-8 minutes or until pale and creamy. Add the icing sugar, vanilla and a pinch of table salt. Reduce speed to low and mix until combined. Increase speed to medium-high and beat for 6-8 minutes or until pale and creamy.

  • Step 6

    To make the buttercream, use electric beaters on medium-high speed to beat butter in a large bowl for 6-8 minutes or until pale and creamy. Add the icing sugar, vanilla and a pinch of table salt. Reduce speed to low and mix until combined. Increase speed to medium-high and beat for 6-8 minutes or until pale and creamy.

  • Step 7

    Spread a thin layer of buttercream over side and top of cupcake base and cupcake top (this is called a crumb coat). Place both cakes in fridge for 30 minutes or until firm. Divide remaining buttercream into 4 bowls and tint 1 bowl pale pink, 1 pale blue, 1 peach and 1 green.

  • Step 8

    Cover side of cupcake base with green buttercream. Use a palette knife or handle end of a butter knife to make small furrows up side. Arrange cupcake top on top.

  • Step 9

    Spoon remaining coloured buttercream into piping bags fitted with various sized fluted nozzles. Use picture as a guide to pipe flowers onto cupcake top. Top with flowers
    (Edible flowers, to decorate)
    .
Tell us what you think of this recipe!

Image by Brett Stevens

Source link

Choc chip cookie slice

Sticky Vietnamese salmon