Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (4)

14 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/20/2017
Love this cake. I made it with cherries instead of strawberries for a cherry blossom cake. Yummy.
Rating: Unrated
10/10/2009
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! :)
Rating: Unrated
01/27/2009
Does anyone know what size pan I'm meant to use for this? It doesn't say.
Advertisement
Rating: Unrated
10/21/2008
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?