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145Total Time
1Prep Time
45Bake Time
A little effort

Floral Birthday Cake

2 Reviews

  • Nut Free
  • Vegetarian

About the bake

When making a cake that requires flowers it's always best to make them a few days in advance so they have plenty of time to set and can be handled more easily without breaking. They can be made with sugar paste icing or with flower paste (from cake decorating stores) which sets harder.

145Total Time
1Prep Time
45Bake Time
A little effort


  1. Step 1:

    Grease and line an 8in round, deep cake tin with baking parchment and pre heat your oven to 150°C (130°C fan, gas mark 2).

  2. Step 2:

    Cream the butter and the sugar until they its light and fluffy. Add the vanilla essence and mix until smooth.

  3. Step 3:

    In another bowl measure the flours and baking powder.

  4. Step 4:

    Whisk all the eggs in a bowl and gradually beat into the sugar and butter mixture. Add a tablespoon of flour at a time to prevent the mixture from curdling. Fold in the remaining flour and the water until smooth.

  5. Step 5:

    Spread the mixture in the cake tin and bake for 45 minutes. Check to see if the cake is done by pressing a finger gently on the top. If it bounces back it is ready, if not it will leave an indent and needs a little longer. Allow to cool in the tin for 15 minutes, then turn out and allow to cool.

    How to Remove Your Cake From a Cake Tin

    For easy release bake a cake in a loose bottomed tin and push up the base of the cake to release. If you have not used a loose bottomed tin, run a knife around the inside of the tin to loosen the cake from the edges then with your hand covering the cake top, tip the cake tin over to remove the cake. Place on a cooling rack to cool.

  6. Step 6:

    To make the buttercream beat softened butter with sifted icing sugar, until light and creamy adding 1 tsp hot water if necessary. Store in an airtight container.

  7. Step 7:

    To make the flowers, choose three colours of sugar paste icing and roll out the first batch. Dust a decorator’s pallet with a little icing sugar ready to give the flowers the curved look (or crumple up some foil or cling film to make shallow containers to dry the flowers in).

  8. Step 8:

    We used two style flower cutters for this cake - daisy and blossom. Start by cutting out the largest flower. Place it in the well of the pallet and press it down with your finger, being careful not to tear the icing. Repeat till you have made the desired number of large flowers then use a brush dampened with clear alcohol to wet the centre of each flower.

  9. Step 9:

    Next cut out a smaller flower and place it on the centre of the large flower. The easiest way to do this accurately is to use plunger cutters and press the flower out directly where you want it on the large flower. This step can be repeated so that you have three layers of icing petals to create each flower. Leave to dry.

  10. Step 10:

    To decorate the cake cover cake with the buttercream.

  11. Step 11:

    Position your cake on the cake board and cover the whole cake and board in one go in pale blue icing. Smooth to a perfect finish. Position the cake near the back of the board to make room for the flowers at the front.

  12. Step 12:

    Cut out the number you are celebrating from white icing and position centrally using clear alcohol.

  13. Step 13:

    Mix up some white royal icing so that it is soft and use an artist’s paint brush to add a little under each flower as you position it. Make sure that you mix and match the colours, sizes and shapes of flowers as you decorate the cake. Place some up the side of the cake in clusters to create the overall effect.

  14. Step 14:

    To complete the look position a matching blue ribbon around the cake board. Secure with stick glue for instant adhesion. Use a pearl pin to keep the ends of the ribbon in place at the back.


  • For the Cake

    • 150g Unsalted butter (room temperature)
    • 200g Silver Spoon Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Free range medium eggs
    • 75g Allinson's Plain White Flour
    • 150g Allinson's Self Raising Flour
    • 2 tsp Baking powder
    • 3 tbsp Hot water
  • For the Buttercream

    • 100g Unsalted butter (softened)
    • 225g Silver Spoon Icing Sugar
  • For the Decoration

    • 150g White sugar paste icing
    • 150g Pink sugar paste icing
    • 2kg Blue sugar paste icing
    • 250g Silver spoon royal icing sugar


  • 8in cake tin
  • Mixing bowls
  • Wooden spoon
  • Whisk
  • Flower cutters
  • Artist paint brush
  • Rolling pin
  • Air tight container

Nutritional Information

per 182g
  • 884cal Energy
  • 25g Fat
  • 14g of which Saturates
  • 162g Carbohydrates
  • 150g of which Sugars
  • 2.7g Protein
  • 0.36g Salt

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