Flower Easter Basket Cake
My creative niece, Tagan, made this fabulous flower basket wedding cake for her sister, Tessa, when she was married. I loved the idea and have made it for holidays ever since. It’s so nice because you can vary the flowers according to the seasons. As you can see, it’s lovely for holidays, birthdays, and I think it’s a perfectly appropriate wedding cake too!
Tessa and Adam cutting into their cake, are an extraordinarily beautiful couple!
Flower Easter Basket Cake
Begin by washing and drip-drying several bunches of flowers from your garden or local market. Next, bake a 2, 3, or even 4-layer cake of your choice. I made my favorite chocolate cake, (recipe below) but I also like banana-nut, carrot, hummingbird, luscious lemon, really, whatever your heart desires! Line the cake plate with wax paper. I used 3 strips for easy removal.
The Spring Flower Show is on at Macy’s in Manhattan this week. A chunk of my heart is there! Spring is my favorite time of the year and I think this is my very favorite cake to make. Thanks Tagan for a fun idea.
- ¾ cup soft butter
- 3 eggs
- 2 cups flour
- ¾ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ¾ tsp. baking powder
- ½ tsp. salt
- 2 cups sugar
- 2 tsp. vanilla
- 1½ cups milk
- 1 (12-ounce package) semisweet chocolate chips
- ½ cup butter
- 1 (8-ounce carton) sour cream
- 41/2 cups sifted powdered sugar (about 1 pound)
- 12-ounces cream cheese, at room temperature
- 4 cups powdered sugar
- 11/2 teaspoons vanilla extract
- 2 Tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Prepare three 8 x1½ -inch round cake pans. (I recommend Baker's Secret!). In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until well mixed, 3 to 4 minutes. Add eggs one at a time, beating for 1 minute with each addition. Alternate adding milk and dry ingredients to creamed mixture, beating on low speed until you've added all of it. Beat on medium-high for 2 more minutes. Spread evenly into prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans and cool on wire racks.
- Fill and frost cake layers. If desired, top with chocolate curls and toasted nuts. Store cake in refrigerator.
- In a large saucepan, combine semisweet chocolate chips, and butter, heat over low heat until melted, stirring often. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar beating on medium speed until mixture is smooth.
- Cream the cheese and butter together. Slowly add the powdered sugar and fully incorporate it, (no lumps) about 4 minutes. Add the vanilla and lemon juice and mix well. Now add paste-color if you'd like!