Sheet cake with buttercream frosting. Bring spring into your home with this delicious spring cake. A wonderfully light cake with mango and passion fruit flavours and beautiful flowers on top of the whole cake.
Spring sheet cake with flowers
I made the flowers on this spring cake using both buttercream and royal icing. You can make your own buttercream using the recipe for white chocolate buttercream or you can use a ready-made version you can buy in the stores.
You could also use royal icing. The difference between the two is the flavour, and the royal icing dries hard while the buttercream stays soft. You can do both with a piping bag and a nozzle. The choice is yours, or you can make a combination on your sheet cake!
Different nozzles
The flowers on the cake may look a bit complicated, but they are not difficult to make. You use different nozzles to make different types of flowers. I have listed which nozzles I used for which flowers:
- Wilton 224 (peach)
- Wilton #005 (green dots)
- Wilton 352 (green leaves)
- Wilton 1M (yellow)
- Wilton 21 (purple)
- Wilton 2d (pink)
Delicious sheet cake
This recipe for the perfect cake is truly a top-notch recipe. The cake is incredibly delicious on its own, but the buttercream flowers also make this cake a real feast for the eyes! Speaking of feasts, wouldn’t this be the perfect birthday cake for someone who loves flowers?
Easy sheet cake recipe
This cake recipe is simple to make, but I always get a great result. Ingredients such as white caster sugar, unsalted butter, lemon and yoghurt make a good base for this moist cake.
Once the cake has cooled completely, you can start making the delicious buttercream. The butter combined with powdered sugar and white chocolate gives it a full and rich flavour. It is important to allow the cake to cool completely before decorating. If you have a warm cake, the buttercream flowers will melt.
Ingredients
- 175 gram white caster sugar
- 175 gram butter (unsalted – room temperature)
- 4 medium eggs (room temperature)
- 1 tsp lemon zest
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp yoghurt (room temperature)
- 250 gram flour
- mango and passion fruit flavouring (to taste)
- 300 gram white chocolate
- 500 gram butter (unsalted – room temperature)
- 150 gram icing sugar
- 1 tsp vanilla extract (or mango and passion fruit flavouring)
- food colouring (if desired)
Equipment
- 20×30 cm / 8×12 inch rectangular baking tin
- Piping bag
- Nozzle (e.g. Wilton 2d)
INSTRUCTIONS (how to make this recipe):
Making the cake
- Preheat the oven to 180 degrees Celsius/360 Fahrenheit top and bottom heat. Grease the tin and/or cover with parchement paper.
- Beat the caster sugar and butter for about 5 minutes until light and fluffy.
- Add the eggs one at a time. Add the lemon zest, baking soda, baking powder and yoghurt. Add the flour a little at a time, then the flavouring to taste.
- Pour the mixture into the tin.
- Bake in the oven for about 30-45 minutes until cooked through. You can test with a skewer, if it comes out clean the cake is done.
- Allow the cake to cool for 30 minutes, then turn so the smooth side is on the top and allow to cool completely.
Make the buttercream
- Melt the white chocolate au-bain marie and allow to cool to room temperature.
- Beat the butter, icing sugar and vanilla extract (or flavouring) with a hand mixer or electric mixer for about 10 minutes until the buttercream is white and fluffy.
- Fold the melted chocolate into the buttercream.
- Divide the buttercream into bowls and add the food colouring. Transfer the coloured cream to piping bags with different nozzles and decorate the cake with flowers.
- Cut the cake into slices and enjoy!
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