Have you ever wanted to make a cake for the spring or summer season? You log into your Pinterest account and type in “spring cake tutorial” and every cake that the search engine pulls up looks like it would take ten years? I have a DIY recipe that will simplify all of your cake woes because, to be honest, I am right there with you. Making a cake is not easy, and I would venture as far to say that it is maybe one of the HARDEST things to accomplish in the baking world.
I have a degree in baking and pastry arts and I still remember going into my first cakes class at Johnson and Wales and looking at the cakes we were going to make. I had so much confidence going into that class because they looked so easy! You don’t realize that after you start making all the components of the cake and start building and decorating it that it is actually really freaking hard lol. You look at the picture and back at what you just slapped together and back at the picture in the book and wonder how you got from Plan A… to let’s just say Plan F.
I feel like I am still mastering this art of cake decorating and I am so happy that we have the chance to learn together! I feel like this might be a borderline intermediate recipe as it requires a lot of time and ALOT of patience. But patience is definitely an entire aspect of baking that you absolutely must have. If you do not have patience everything you make will show it.
This recipe includes working with fondant as well. If you do not like working with fondant or prefer making flowers with buttercream that is totally fine! I will link below to some awesome resources if you are looking into expanding your skills in cake decorating that truly helped me!
Sift dry ingredients together
cream butter, sugar, salt, and leaveners together
Whip mixture until it looks something like this!
Mix in dry and confetti sprinkles
In to the oven, it goes!
Baked and ready for consumption
Frost and decorate your cake!
Link back to Kitchn One Bowl Cake Recipe
Resources for making fondant flowers:
I have also listed some options above for beginner tutorials on how to make your own fondant flowers. The task seems daunting at first but with some practice, you will be a pro at making your own flowers for your own cakes. I used these tutorials in the making of this cake because I am very out of practice working with fondant and needed some guidance myself.
Resources for piping buttercream flowers:
GREAT tutorial on how to make buttercream flowers AND how to build a three-tier cake as well ⤵ Happy Baking Everyone!
Quick and Easy One Bowl Vanilla Cake
One Bowl Vanilla Cake
- 3 Cups Flour, Whole Wheat
- 1 3/4 Cups Sugar
- 1 1/2 Tsp. Baking Powder
- 3/4 Tsp. salt
- 4 Large Eggs
- 3/4 Cup Oil May also use cooled melted butter
- 1 Cup Milk May also use milk alternative such as almond or soy milk
- 1 Tbsp. Vanilla Extract
Marshmallow Frosting sourced from Bravetart by Stella Parks
- 2 1/4 Tsp. Gelatin Powder
- 1/4 Cup cool tap water to bloom gelatin
- 1 Tbsp. Vanilla Extract
- 3/4 Cup Water for the sugar syrup
- 3/4 Cup Light corn syrup
- 2 Cup Sugar
- 1/2 Tsp. salt
- 5 Sticks Butter, softened about 20 ounces
One Bowl Cake:
- 1) Preheat oven to 350 F and line baking pan with parchment. 2) Sift together flour, sugar, baking powder, and salt. 3) Mix eggs, oil, milk, and vanilla extract together in a separate mixing bowl or in a measuring cup until fully incorporated. You may also mix wet ingredients right into the dry mixture but I prefer this method! 4) Add confetti and mix just to disperse. 5) Divide the batter into pans and bake for 20-30 minutes depending on what your altitude is. I baked mine for about 30 minutes but it could probably have baked longer as well. This recipe is SUPER simple but please source back to Kitchn for the original recipe that is very detailed.
- 1) Start by blooming your gelatin in the 1/4 cup of water listed in the ingredient section. If you are using vanilla extract or a vanilla pod to add some extra flavor add that in too! Mix together and set aside. 2) Using the amount of water designated for the sugar mixture; add to a pot with corn syrup, sugar, and salt and set over medium-high heat. Stir to coat sugar crystals and then leave it alone until it starts boiling. We need the syrup to register 250 F on a candy thermometer so make sure to watch it closely! If you having some crystallization around the edges of the liquid, place the lid on the pot so the condensation drips down and washes those crystals off the sides. 3) After the syrup has reached 250 F pour the liquid into the bowl of a stand mixer and let cool to exactly 212 F, then add the gelatin. Whisk on low speed until it doubles in volume. Scoop into a greased container and let sit at room temperature until firm and cool, at least two hours but up to 1 week may also be allowed. 4) To make the buttercream: place the marshmallow fluff back into the bowl of a stand mixer fitted with a whisk attachment and begin whipping on medium speed. Have your softened butter ready and begin dropping in tablespoon size amounts in the marshmallow mixer to gradually incorporate the two. The mixture will cling to the whisk at first but continue to loosen with the addition of more fat. After all of the butter has been added the buttercream should be thick enough to hang upside down on a spoon but should still be spreadable. The buttercream is ready to use immediately or can also be stored in the freezer for up to 6 months or in the fridge for up to 3 weeks.
Building the Bloom Cake:
- 1) Begin by coloring your fondant or buttercream with your chosen colors for your cake. You may create your buttercream flowers and have them chill in the freezer so all you have to do is place them on your cake as the final step or you could also pipe them out as you go. What ever works best for you. If you are choosing the fondant method make sure you have all of your flower components ready for building during downtime of making your cake. You will want to have all of your flowers made once your cake is fully frosted and built. 2) Depending on how many cakes you made, level off the tops of all of your baked cakes so they are easier to build with. 3) Place a small dallop of buttercream on your cake board to prevent your cake from sliding around while you build. Place your first cake layer on the board and spread an even layer of buttercream on top. Repeat until your cake is fully built with the desired amount of layers. 4) Begin the crumb coat of buttercream by spreading a large amount of buttercream on the top of the cake and using that amount to cover the sides of the cake as well. Place cake in the refrigerator to chill for at least 20 to 30 minutes to allow the cake to firm up in preparation for the final coat of butter cream. 6) Remove your cake from the refridgerator and complete your final coat of buttercream. Begin placing your flowers around the entire cake and finish by piping leaves around the flowers to give that extra demension to your cake. Serve and enjoy!