Edible Art: Spring Bloom

This delicious 3-layer fudge cake is bound to melt in your mouth! Our 3 layer chocolate fudge cake will make you want to come back for more. This cake is coated with colored buttercream flowers. The flowers are an homage for spring because the beautiful spring flowers are here.

Supplies:

-Cake Turntable

-Icing spatula

-3 9-inch circular cake pans

-Stand Mixer

-Measuring Cups

-Spoons

-Knife

-Oven

-Small Bowls

Ingredients for Cake:

-3 cups of All-Purpose Flour

-3 cups of Granulated Sugar

-1 ½ cup unsweetened cocoa powder

-1 Tablespoon Baking Soda

-1 ½ Tablespoon Baking Powder

-1 ½ teaspoon Salt

-4 Large Eggs

-1 ½ cups of Whole Milk

-1 ½ cups of warm water

-½ cup of Vegetable Oil

-2 teaspoons of vanilla extract.

Ingredients for Frosting:

-2 cup unsalted butter, softened to room temperature

-8-10 cups confectioners’ sugar

-1/2 cup heavy cream, half-and-half, or whole milk, at room temperature

-4 teaspoons pure vanilla extract

-¼ teaspoon salt

1. Preheat the oven to 350 degrees Fahrenheit.

2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

1. Divide batter among the three pans. It should take just over 3 cups of the batter to divide it evenly.

2. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Notes: This makes 2 batches to cover the entire cake

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy.

2. Add 9 cups of confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

3. Add ¼ teaspoon salt if the frosting is too sweet.

4. Add up to 1 cup more confectioners sugar if the frosting is too thin or add only 1 tablespoon at a time of heavy cream if the frosting is too thick.

1. Once the cakes are cooled, stack the 3 cakes on top of the other with a layer of buttercream between each.

2. Frost the outside of the cake with a thin layer of plain frosting. Make sure to leave enough frosting for later coloring.

1. Divide the remaining frosting into 4 bowls

2. Color one bowl with blue food coloring, another with red, a third with green, and the last with yellow

3. Using spoons an butter knives, creating a vine to wrap around the entire cake, leaves, and flowers to create your spring theme.