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