Dessertsbiggerbolderbaking4.9
Celery Stamp Rose Painted Cake
Learn how to easily make a gorgeous Celery Stamp Painted Cake. You'll find everything you need to simply make this impressive cake!
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
📝 Preparation Steps
1
In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
2
While the machine is running, slowly pour in the beaten eggs bit by bit until full incorporated.
(8oz/225g) sugar1 cupeggs (, beaten)4
3
Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
(8oz/225g) sugar1 cupbaking powder3 teaspoons
4
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
5
Bake at 350oF/180oC for roughly 35 to ⏱️ 40 mins or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
6
To decorate the cake: Prepare your cake buy filing it and covering it in buttercream frosting. Keep in the fridge until needed
(8oz/225g) sugar1 cupButtercream frosting (1/2 recipe will be enough)
7
Roll out the Fondant to 1/8 inch thick and lay it over the cake. Cut off the excess fondant leave some excess to work make it it covers the whole cake.
8
Cut your celery roughly in half. It should looks like a rose. If you want to add or take off a few stalks feel free to. You can easily it on by wrapping an elastic band around the celery.
(8oz/225g) sugar1 cupCelery
9
Place your food dye in two bowls. Dip your sponge into the food dye and then onto your celery. Try printing on a piece of paper a few times so you are happy with your stamp.
(8oz/225g) sugar1 cupCelery
10
When stamping on the cake don't leave the stamp on too long or you might mush your imprint. I like to roll the stamp.
11
For the leaves bind two small celery stalks with an elastic band and stamp them in between the roses.
(8oz/225g) sugar1 cupCelery
12
Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
13
Decorate the cake up to ⏱️ 24 hours advance & enjoy!
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