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Mini Wedding Cakes with Edible Flowers

Mini Wedding Cakes with Edible Flowers


These mini cakes are a beautiful transformation of the classic three-tiered wedding cake. Easy to decorate using fresh edible flowers and would be adorable at every place setting!MORE+LESS-

Updated December 26, 2014

1

box Betty Crocker™ Super Moist™ white cake mix (or any flavor)

1

container Betty Crocker™ fluffy white frosting

Edible fresh flowers to garnish

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  • 1

    Preheat the oven to 350°F. Bake the cake according to the directions on the box.

  • 2

    Grease the cake pan with oil, so they are easy to release.

  • 3

    Pour the cake batter into two of the molds. You will have to double this recipe to make four cakes.

  • 4

    Cook for 35-40 minutes until the middle is cooked.

  • 5

    Let the cakes cool for a few minutes before flipping upside down to release them.

  • 6

    Frost each layer and then decorate with edible flowers such as marigolds, carnations, lavender or roses.

No nutrition information available for this recipe


Watch the video: How to Make Sugar Flowers for Cakes. Gumpaste Cake Decorating Tutorial