Vanilla Raspberry Flower Basket Cake
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Rated 5.0 stars by 1 users
@colorful_superfoodie
2 hours
30 minutes
Indulge in the enchanting Vanilla Flower Basket Cake, a masterpiece of fluffy vanilla sponge layers filled with creamy vanilla frosting.
Adorned with meticulously crafted floral decorations, it's a delightful centerpiece that combines beauty with delectable flavor, ideal for any memorable occasion.
6 cups gf 1:1 baking flour
2 1/2 cups df milk
1 1/3 cup maple syrup
1 1/2 cups granulated sugar or monk fruit
1/2 cup olive or avocado oil
4 1/2 tsp baking soda
3 tsp baking powder
3 tbsp vanilla extract
4 flax eggs or egg substitute
1/2 tsp salt
16 oz raspberry jam
3 cups plant based butter(softened)
18 cups powdered sugar or powdered sugar alternative
6 tbsp df milk
3 tsp vanilla extract
Natural pink, purple, blue, and green food coloring
In a large bowl, whisk together the baking flour, granulated sugar, baking soda, baking powder, and salt.
In a separate bowl, mix together the df milk, oil, maple syrup, flax eggs, and vanilla extract.
Combine the wet and dry ingredients and use a hand mixer to beat together for 1 minute, making sure there are no lumps.
Pour cake mixture into three 8" round pans that are greased and lined with parchment paper. Bake cakes for 30-35 minutes at 350 degrees. Once done, set cakes aside to cool for a few minutes.
Make the frosting by adding 1 cup softened in a mixing bowl along either 3 tbsp plant based milk and 1 tsp vanilla extract. Cream the butter using a hand mixer.
Add 6 cups of powdered sugar to the bowl while mixing by adding 1 cup at a time. Repeat this process 2 more times to make 3 batches of frosting.
Carefully layer the cakes by adding some buttercream frosting and 8 oz raspberry jam in between the layers, making a barrier of frosting at the edges.
Set aside 2 1/2 cups frosting and use the rest for the coating and piping the basket weave on the cake.
To pipe the flowers on the cake use 2/3 cup for the pink roses, 2/3 cup for the blue roses, 2/3 cup for the purple flowers, and 1/2 cup for the green leaves.
Mix the food colorings in the divided out frosting and Pip the flowers on the cake.
Store in the fridge until ready to serve.
• #K04 for basket weave
• #K26 for pink roses
• #K02 for blue roses
• #K38 for small purple flowers
• #K23 for leaves
Link: https://www.amazon.com/dp/B01BV4E68U?th=1
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