Active Time

30 Mins

Total Time

1 Hour 50 Mins

Yield 

Ingredients

  • 1 (15 1/4-oz.) pkg. yellow cake mix (such as Duncan Hines Classic Yellow Cake Mix)
  • Vanilla Buttercream
  • Small edible flower petals (such as sweet Williams, roses, and tuberous begonias)
  • 1 large edible flower (such as a peony or rose)
Serves 10 
 
Fresh flowers make this cake simply gorgeous—no decorating skills required! Simply choose edible blooms and petals (such as Carnations, English daisies, freesia, lavender, nasturtium, pansies, peonies, roses, stock, sweet William , tuberous begonias, or violets) For a smooth finish, dip a knife or offset spatula in hot water; then wipe it dry before frosting the cake.

How to Make It

Step 1

Preheat oven to 350°F. Prepare cake batter consistent with package directions. Divide batter among 3 greased and floured 6-inch round cake pans. Bake until a wooden pick inserted into center comes out clean, about 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cake layers onto rack; cool completely, about 45 minutes.

Step 2

Prepare Vanilla Buttercream.

Step 3

Using a serrated knife, trim domed tops of cake layers to form them even. Spread buttercream between layers and on top and sides of cake. Arrange a hoop of edible flower petals around base of cake to make a cuff. Place large edible flower on top of cake.