New This Month

Tea Party Cake

14
  • Servings: 15

Source: Martha Stewart Kids, Spring

Ingredients

Directions

  1. Spread 2 cake layers with 1 1/2 cups filling each. Stack; top with unfrosted layer. Frost with buttercream. Tint fondant; cut into flower shapes, and roll into balls. Garnish cake with assembled fondant flowers.

Reviews Add a comment

  • amyslee
    20 FEB, 2017
    Love this cake. I made it with cherries instead of strawberries for a cherry blossom cake. Yummy.
    Reply
  • Yorkie_7
    10 OCT, 2009
    this cake was made with a 8X8 square cake pan. I have the issue and looked up the original recipe. Also, to make fondant flowers, roll out pre-made fondant like pastry to about 1/2" thick and use small cookie cutters to cut flower shapes for candles. A tip- dip the cookie cutters in cornstarch to prevent them from sticking to fondant! Good Luck! :)
    Reply
  • nathan1
    27 JAN, 2009
    Does anyone know what size pan I'm meant to use for this? It doesn't say.
    Reply
  • missfaithy
    21 OCT, 2008
    I would love to make this cake for my daugther's birthday, but am feeling very daunted by the swiss meringue buttercream. I tried it a similar recipe once and it was a disaster. Does anyone have any idea as to what I could use as topping instead?
    Reply