baking, cake, chocolate frosting, edible flowers, Martha Stewart, yellow cake
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Cake in bloom

Check out these photos of my friend/co-worker Gretchen’s beautiful cake!! She baked this cake for a baby shower and it was a big hit. Everyone ouu’d & aah’d because it was simply gorgeous, not to mention delicious as well! She calls it “Cake in Bloom”. It’s a Martha Stewart cake recipe and she added the edible flowers on top.

Gretchen is an amazing baker. She always makes yummy cakes & cupcakes for us in the office. Email her for any inquiries: 🙂



Simple Yellow Cake:

1 stick unsalted butter, softened
1 1/2 cups granulated sugar
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
3 eggs, room temperature
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Chocolate frosting:

1 stick unsalted butter, softened
4 oz. bittersweet or semisweet chocolate, melted & cooled
3 cups confectioners sugar
1/2 teaspoon vanilla extract
3 tablespoons milk, room temperature

Beat butter with an electric mixer on medium speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner’s sugar, 1 cup at a time, beating well after each addition. Add melted, cooled chocolate and beat until combined. Add salt, milk, and vanilla and beat well.

Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
Decorate with edible flowers if desired!

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