Confetti Garden Cake With Lemon Buttercream and Sugar Flowers Delight

Picture this: It’s a sunny Saturday afternoon, and the kitchen smells of vanilla and lemon. My daughter and I are covered in flour, giggling as we sneak rainbow sprinkles into our mouths. We’re making a Confetti Garden Cake With Lemon Buttercream and Sugar Flowers, a family favorite that turns any gathering into a joyful celebration. This cake is a vibrant splash of color and flavor, and it’s a delightful way to spend time together in the kitchen.

The beauty of this Confetti Garden Cake lies in its simplicity and the joy it brings. The cake combines the playful charm of rainbow sprinkles with the refreshing zest of lemon buttercream. Creating sugar flowers adds a touch of whimsy, transforming a simple cake into an edible masterpiece. It’s a recipe that embodies the spirit of GrandMmaDelights—making cooking a joyous and accessible experience.

Every time I make this cake, I’m reminded of how food can connect us. It’s not just about the ingredients or the steps, but about the love and laughter shared in the process. The Confetti Garden Cake With Lemon Buttercream and Sugar Flowers is a testament to the magic of home cooking, where each bite tells a story of warmth and togetherness.

Join me in this delightful culinary adventure, where we explore the vibrant flavors and comforting classics that make cooking from scratch a truly rewarding experience. Let’s dive into the art of creating a Confetti Garden Cake that’s as beautiful as it is delicious.

Confetti Garden Cake With Lemon Buttercream and Sugar Flowers

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• Author: Emma
• Total Time: 60 minutes
• Yield: 6–8 servings 1x

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Description

Discover how to craft a stunning Confetti Garden Cake with Lemon Buttercream and Sugar Flowers. Perfect for any celebration, this guide will inspire your baking creativity!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (240 g)
• 1 ½ teaspoon s baking powder (6 g)
• ½ teaspoon baking soda (3 g)
• ¼ teaspoon salt (1.5 g)
• ¾ cup unsalted butter, softened (170 g)
• 1 ½ cups granulated sugar (300 g)
• 3 large eggs
• 2 teaspoon s vanilla extract (10 ml)
• 1 cup buttermilk (240 ml)
• ⅓ cup rainbow sprinkles (55 g)
• For the Lemon Buttercream:
• 1 cup unsalted butter, softened (227 g)
• 4 cups powdered sugar (480 g)
• 2 tablespoon s freshly squeezed lemon juice (30 ml)
• 1 teaspoon lemon zest (2 g)
• 2–3 tablespoon s milk (30–45 ml)
• For the Sugar Flowers:
• 1 cup granulated sugar (200 g)
• ½ cup water (120 ml)
• Food coloring (optional )

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Gently fold in rainbow sprinkles.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
10. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
11. For the buttercream, beat softened butter until creamy.
12. Gradually add powdered sugar, beating until smooth.
13. Mix in lemon juice and lemon zest.
14. Add milk one tablespoon at a time until desired consistency is reached.
15. For sugar flowers, combine granulated sugar and water in a saucepan.
16. Heat over medium heat, stirring until sugar dissolves.
17. Bring to a boil without stirring until the syrup reaches 300°F (150°C).
18. Remove from heat and add food coloring if desired.
19. Pour syrup onto a silicone mat and let cool slightly.
20. Use your hands to shape syrup into flowers before it hardens completely.
21. Once cakes are cool, spread lemon buttercream between layers and over the top and sides.
22. Decorate with sugar flowers as desired.
23. Serve and enjoy your Confetti Garden Cake.

Notes

• Soften butter completely before creaming with sugar for a light cake texturenFold in sprinkles gently to avoid color bleeding in the batternGradually add milk to lemon buttercream for desired consistency

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Française

Nutrition

• Calories: 300
• Fat: 12g
• Protein: 20g

Keywords: confetti garden cake, lemon buttercream frosting, sugar flowers decoration, garden cake recipe, lemon cake dessert, buttercream cake topping

Creating the Confetti Garden Cake

Fundamentals

The foundation of our Confetti Garden Cake With Lemon Buttercream and Sugar Flowers is a classic vanilla cake. We start with 2 cups of all-purpose flour, which provides structure, while 1 ½ teaspoons of baking powder and ½ teaspoon of baking soda ensure the cake rises perfectly. A pinch of salt, about ¼ teaspoon, enhances the flavors.

Our cake owes its rich, tender crumb to ¾ cup of softened unsalted butter and 1 ½ cups of granulated sugar. These ingredients create a creamy base when beaten together, setting the stage for the addition of 3 large eggs. The eggs provide moisture and structure, while 2 teaspoons of vanilla extract infuse the cake with its signature aroma.

Preparation/setup

Before diving into the mixing, preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them. This ensures that the cakes release easily once baked. In one bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In another, beat the butter and sugar until light and fluffy.

Gradually add the eggs to the butter mixture, beating well after each addition. Mix in the vanilla extract for that delightful aroma. Now, alternate adding the dry ingredients with 1 cup of buttermilk, beginning and ending with the dry mix. This technique ensures a smooth, lump-free batter. Finally, gently fold in ⅓ cup of rainbow sprinkles for that confetti effect.

Mastering the Buttermilk Bliss

Technique

Baking with buttermilk adds a delightful tang and moistness to our Confetti Garden Cake. It reacts with the baking soda, creating a tender crumb. The key is to alternate adding the dry ingredients and buttermilk to the wet mixture, which helps maintain a smooth consistency. This step is crucial for a well-risen cake that’s both fluffy and flavorful.

Once the batter is ready, divide it evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake for 25-30 minutes, checking with a toothpick to ensure it comes out clean. This step requires patience, but the reward is a perfectly baked base for your lemon buttercream.

Tips/tricks

To achieve the best results with your Confetti Garden Cake With Lemon Buttercream and Sugar Flowers, use room-temperature ingredients. This ensures even mixing and a smooth batter. When folding in the rainbow sprinkles, be gentle to prevent them from bleeding their colors into the batter. This technique maintains the vibrant confetti look.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This prevents them from breaking apart. Cooling completely on the rack ensures the buttercream doesn’t melt when applied, keeping your cake looking and tasting its best.

Perfecting the Lemon Buttercream

Perfecting results

The lemon buttercream is where our Confetti Garden Cake shines with citrusy delight. Start by beating 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, mixing until smooth. The key is to achieve a fluffy texture that’s easy to spread.

Incorporate 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest. These ingredients add refreshing notes that balance the sweetness of the buttercream. Adjust the consistency with 2-3 tablespoons of milk, adding it one tablespoon at a time. This creates a smooth and spreadable buttercream that enhances the cake’s flavor and appearance.

Troubleshooting/variations

If your buttercream appears too thick, add a bit more milk to reach the desired consistency. Conversely, if it’s too runny, additional powdered sugar can help thicken it up. For those who prefer a less sweet option, consider reducing the sugar slightly, keeping the lemon juice and zest unchanged for that vibrant citrus punch.

Experiment with different citrus flavors by substituting lime or orange zest for a unique twist. These variations can add a delightful surprise to your Confetti Garden Cake With Lemon Buttercream and Sugar Flowers, making it a versatile dessert for any occasion.

Decorating with Sugar Flowers

Serving/presentation

Once the cake layers are cooled and the lemon buttercream is ready, it’s time to assemble and decorate. Spread a generous layer of buttercream between the cake layers, then cover the top and sides. This ensures every bite is filled with lemony goodness.

To make the sugar flowers, combine 1 cup of granulated sugar with ½ cup of water in a saucepan. Heat over medium, stirring until the sugar dissolves. Allow it to boil without stirring until the syrup reaches 300°F (150°C). Pour the syrup onto a silicone mat, add food coloring if desired, and shape into flowers. These vibrant sugar flowers add a whimsical touch, making the cake not only delicious but visually stunning.

Pairings/storage

Serve your Confetti Garden Cake With Lemon Buttercream and Sugar Flowers as the centerpiece of any celebration. It pairs beautifully with Lemon Cheesecake Crescent Rolls for a citrus-themed dessert spread. To store, keep the cake in an airtight container at room temperature for up to three days. This ensures the cake remains moist and the sugar flowers retain their shape.

For a refreshing beverage to accompany your cake, consider a Zero Sugar Strawberry Lemonade, which complements the cake’s lemony notes without adding extra sweetness. These thoughtful pairings enhance the overall dessert experience, making your gathering memorable.

Conclusion

The Confetti Garden Cake With Lemon Buttercream and Sugar Flowers is a delightful blend of vibrant flavors and playful colors, perfect for any celebration. Its soft, tender crumb paired with the zesty lemon buttercream creates a harmonious balance that’s both refreshing and satisfying. The addition of sugar flowers elevates this cake into a stunning centerpiece.

This cake is not just about taste but also about creating memories in the kitchen with loved ones. Its approachable ingredients and straightforward steps make it an ideal project for bakers of all levels. Whether you’re celebrating a birthday, a special occasion, or simply the joy of baking, this cake delivers on all fronts.

By mastering the techniques and tips shared here, you’re all set to create a cake that’s as delightful to the eyes as it is to the palate. Enjoy the process, savor the flavors, and let the Confetti Garden Cake With Lemon Buttercream and Sugar Flowers be a testament to the joy of home cooking.

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