Delicious Sheet Cakes With Flowers: Adding A Touch Of Nature To Your Desserts

Delicious Sheet Cakes With Flowers: Adding A Touch Of Nature To Your Desserts

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25 Beautiful Wedding Cake Ideas Deer Pearl Flowers
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Who says flowers are only for decoration? With our sheet cakes with flowers recipe, you can enjoy the beauty of nature while indulging in a delicious dessert. These cakes are perfect for any occasion, from birthdays to weddings, and they are sure to impress your guests.

Recipe 1: Vanilla Sheet Cake with Edible Flowers

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • Edible flowers (such as pansies, violas, or roses)

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  7. Pour the batter into a greased 9×13 inch baking pan.
  8. Arrange the edible flowers on top of the batter.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool before serving.
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Nutritional Information:

Serving Size: 1 slice

Calories: 350

Total Fat: 16g

Saturated Fat: 10g

Cholesterol: 80mg

Sodium: 200mg

Total Carbohydrates: 47g

Dietary Fiber: 0g

Sugars: 30g

Protein: 4g

Cooking Time:

Preparation Time: 20 minutes

Cooking Time: 30-35 minutes

Equipment:

  • Mixing bowls
  • Whisk
  • Electric mixer
  • 9×13 inch baking pan
  • Toothpick

Serving Suggestions:

Serve with a dollop of whipped cream and extra edible flowers on top.

Variations:

You can use any edible flowers you like, as long as they are pesticide-free. You can also add a few drops of food coloring to the batter to make it more colorful.

Substitutions:

You can use any type of milk you like, such as almond or soy milk. You can also substitute the butter with margarine or coconut oil.

Storage:

Store the sheet cake in an airtight container at room temperature for up to 3 days.

Tips:

Make sure to wash the edible flowers thoroughly before using them. You can also use a flower press to flatten them before adding them to the cake.

Frequently Asked Questions:

Q: Can I use dried flowers instead of fresh ones?

A: No, dried flowers are not recommended for this recipe as they can be too hard and crunchy.

Recipe 2: Lemon Sheet Cake with Candied Flowers

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup whole milk
  • Candied flowers (such as violets or rose petals)

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the lemon zest and lemon juice.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  7. Pour the batter into a greased 9×13 inch baking pan.
  8. Sprinkle the candied flowers on top of the batter.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool before serving.
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Nutritional Information:

Serving Size: 1 slice

Calories: 380

Total Fat: 16g

Saturated Fat: 10g

Cholesterol: 80mg

Sodium: 200mg

Total Carbohydrates: 53g

Dietary Fiber: 0g

Sugars: 35g

Protein: 4g

Cooking Time:

Preparation Time: 20 minutes

Cooking Time: 30-35 minutes

Equipment:

  • Mixing bowls
  • Whisk
  • Electric mixer
  • 9×13 inch baking pan
  • Toothpick

Serving Suggestions:

Serve with a dusting of powdered sugar and a slice of lemon on top.

Variations:

You can use any type of edible flowers for this recipe, but make sure to candy them first. You can also add a few drops of yellow food coloring to the batter to make it more vibrant.

Substitutions:

You can use any type of citrus fruit you like, such as lime or grapefruit. You can also substitute the butter with margarine or coconut oil.

Storage:

Store the sheet cake in an airtight container at room temperature for up to 3 days.

Tips:

To candy the flowers, brush them with beaten egg white and sprinkle with granulated sugar. Let them dry overnight before using them.

Frequently Asked Questions:

Q: Can I use bottled lemon juice instead of fresh lemon juice?

A: No, fresh lemon juice is recommended for this recipe as it has a better flavor.

Personal Thoughts

Both of these sheet cake recipes are absolutely delicious and perfect for any occasion. The vanilla sheet cake with edible flowers is light and fluffy, while the lemon sheet cake with candied flowers is tangy and sweet. The addition of the flowers adds a unique touch to the cakes, making them both beautiful and tasty. I highly recommend trying out these recipes for yourself, and experimenting with different types of flowers and flavors.

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