Mother’s Day Sunflower Cake with German Buttercream Filling & Sun flowered Buttercream Topping

For mother’s day this year I made a sunflower cake. I had so much fun from baking the cakes to decorating them. This cake recipe is the vanilla cupcakes recipe that I tweaked and changed to form a vanilla cake recipe. It came out better than what I expected and super delicious and yummy. I can’t wait to bake and decorate the next cake. I will try normal sugar when I bake the vanilla cake again instead of the caster sugar.

300g Butter at room temperature
320ml Caster Sugar
7 Large Eggs, seperated
750ml Flour
3 Tbs Baking Powder
300ml milk
80ml Vanilla Essence
7 large egg whites with 80ml white sugar
Pinch of Salt

Whisk your egg whites in a bowl till stiff peaks form, set aside.

Whisk together the butter and sugar till well mixed. Sift together the flour, baking powder and salt. Mix both wet and dry ingredients together till well mixed.

Fold in the whipped egg whites a bit at a time till well incorporated.

Place in 2 prepared cake pans.

Place in the oven on 180 degrees celsius for 45 minutes until a cake tester comes out clean.

Place on a wire rack till completely cooled down. Remove the top of the cake using a bread knife.
Cover with cling wrap and foil and place in the fridge, till ready to use.

Remove cling wrap and foil and place on a cake board.

Place the first layer on the cake board and spread German buttercream onto the first layer until it’s a thick layer.

For the German Buttercream you can make it using this link:

Place the 2nd layer on top of the first layer.

Using normal buttercream cover the cake and spread evenly, removing any excess.

Place back in the fridge to set.

Buttercream recipe you can find here following this link:

For the Buttercream I used 230g butter and 2 and a halve cups of icing sugar.

Colour the rest of the buttercream using a golden yellow colour and a brite orange colour and white. Adding a few drops of each colour including the white colour until a sunflower colour have been reached.

Place into a piping bag halve full or quarter full and using the 1M size nozzle, Press and hold and release the piping bag to form leaves. Do this until the whole cake is covered. Place into the fridge for about ten minutes till icing has set.

Using a glitter writing tube, write on Happy Mother’s Day and place the cake back into the fridge till set. Serve at room temperature and enjoy!

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