An edible garden!!! This November is all about 9×13 decorated cakes!! You can use any cake recipe you’d like and just add buttercream flowers on tops. Fun and beautiful!!
This was a fun one to make!! For this cake I use the flowers that are fall colors. But you can also make this with summer flowers. Making the flowers was really therapeutic. It does take some practice and some youtube videos. But once you got it down, it’s really fun to make!!
First, the cake! I usually make the cake in a metal baking pan, but for this cake, I made it in a glass baking dish. It looks nicer after it’s done. Put all the dry ingredients in the stand mixer bowl and combine.
Once it’s the dry ingredients are combined, add the eggs, vanilla, milk and oil to the bowl. Mix again until it’s combined.
Turn off the mixer and add the hot water. Be very careful and put the mixer on low so the hot water won’t splash on you.
Take the bowl out of the machine and using your spatula, mix it again and scrape from the bottom of the bowl. Pour it into the baking dish and bake it for about 30-35 minutes at 350 degrees F.
After the cake is baked, prepare all the flowers and get ready to plant your garden!
First place the flowers all over the cake. You can do this freestyle!!
Then pipe the green buttercream aka the grass to fill the empty space.
Isn’t it cute?! My friend’s daughter said,”It’s too pretty to eat!!” I do agree!! But if you are able to smell the cake and the buttercream, you would not hesitate to eat it!!
Happy Baking!!
| Servings |
12 servings
|
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
- 2 cups unsalted butter room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 tbsp heavy cream
Ingredients
Chocolate Cake
Vanilla Buttercream
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|
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray.
- In a stand mixer, mix together sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, vanilla, milk, and oil and combine.
- Add the boiling water and put the mixer on low until everything is combined.
- Scrape the bottom of the bowl with a spatula and mix everything together. The batter will look thin and this is normal.
- Pour the batter into the greased baking dish. Bake for about 30-35 minutes. Cool on a wire rack. The cake needs to be complete cooled before mixing with the frosting.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Adapted from : Hershey's and Chelsweets
