Floral Cakes, 6655 N Riverside Drive, Fresno, CA (2025)

08/24/2025

🌸 Vanilla Flower Cake Recipe

Ingredients

For the Cake (2 layers, 8-inch):
• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature

For the Buttercream Frosting:
• 1 ½ cups (340 g) unsalted butter, softened
• 6 cups (720 g) powdered sugar, sifted
• 2 tsp vanilla extract
• 4–6 tbsp heavy cream (or milk)

For the Flowers & Leaves:
• Gel food coloring (peach, coral, cream/ivory, green, yellow, red, etc.)
• Piping bags
• Piping tips:
• #104 (petals/roses)
• #352 (leaves)
• #3 (small dots/berries)
• #18 (small rosettes)

Instructions
1. Bake the Cake:
• Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
• Whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
• Add dry ingredients alternately with milk, beginning and ending with dry.
• Divide batter into pans, bake 25–30 min, until toothpick comes out clean. Cool completely.
2. Make Buttercream:
• Beat butter until smooth and creamy.
• Add powdered sugar gradually, mixing on low.
• Add vanilla and cream 1 tbsp at a time until fluffy but pipeable.
3. Assemble the Cake:
• Place one cake layer on a board, spread frosting, then place second layer on top.
• Frost the entire cake smoothly with a crumb coat. Chill 20 min.
• Add a final smooth coat of frosting.
4. Color & Pipe Flowers:
• Divide buttercream into bowls and tint with gel food colors.
• Use #104 to pipe roses and layered flowers on parchment squares. Chill flowers until firm.
• Use #352 for green leaves, #3 for little yellow centers/berries, and #18 for small blossoms.
5. Decorate:
• Arrange chilled buttercream flowers on top of cake in a wreath style.
• Fill in with leaves and berries.

08/11/2025

Dark Red Star & Cloud Themed Cake Recipe

Yield: Two-tier cake (8-inch bottom tier & 6-inch top tier, each 2 layers)
Servings: ~40 slices

1. Vanilla Sponge Cake

Ingredients (per tier – make separately for each size):
• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs (room temp)
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk (room temp)

Instructions:
1. Preheat oven to 350°F (175°C). Grease and line cake pans (two 8-inch for bottom tier, two 6-inch for top tier).
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar until pale and fluffy.
4. Beat in eggs one at a time, then vanilla.
5. Alternate adding dry ingredients and milk, starting/ending with dry.
6. Divide batter into pans, smooth tops.
7. Bake 25–30 mins (6-inch) and 30–35 mins (8-inch) or until toothpick comes out clean.
8. Cool completely.

2. Buttercream Frosting (White & Dark Red)

Ingredients:
• 2 cups (454g) unsalted butter, softened
• 7–8 cups (875–1000g) powdered sugar, sifted
• ½ cup (120ml) heavy cream
• 2 tsp vanilla extract
• Pinch salt
• Deep red gel food coloring

Instructions:
1. Beat butter until creamy (2–3 mins).
2. Gradually add powdered sugar, mixing on low.
3. Add cream, vanilla, and salt; beat until fluffy (3 mins).
4. Divide into two bowls: leave one white, tint the other deep red.
5. Use an offset spatula to create the ombre effect by blending the colors where they meet.

3. Fondant Decorations (Stars, Clouds, Flowers)

Ingredients:
• 1 lb (450g) white fondant
• Deep red gel food coloring
• Small amount black fondant (for flower centers)
• Silver dragees (edible pearls)

08/04/2025

🌸 Vanilla Wedding Cake with Buttercream & Sugar Glass Dome Floral Topper

🧁 Cake Ingredients (for each 8-inch tier, triple for 3 tiers)
• 2 ½ cups (300g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, room temp
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk

🍰 Buttercream Frosting (for all tiers)
• 2 cups (454g) unsalted butter, room temp
• 7 cups (840g) powdered sugar, sifted
• 3–5 tbsp heavy cream
• 2 tsp vanilla extract
• Pinch of salt

🍬 Sugar Glass Dome Decoration (optional, for floral topper)
• 2 cups granulated sugar
• ⅔ cup light corn syrup
• ¾ cup water
• Candy thermometer

🧑‍🍳 Instructions

1. Make the Cake Layers
1. Preheat oven to 350°F (175°C). Grease and line your cake pans.
2. Sift flour, baking powder, and salt together.
3. Cream butter and sugar until light and fluffy (3–5 min).
4. Add eggs one at a time, then vanilla.
5. Add dry ingredients alternating with milk, starting and ending with flour.
6. Pour into pans and bake for ~30–35 min. Cool completely.

2. Make the Buttercream
1. Beat butter until creamy (2–3 min).
2. Gradually add powdered sugar.
3. Add vanilla, cream, and salt. Beat until smooth and fluffy.

3. Stack and Frost
1. Level all cake layers.
2. Stack each tier with a thin buttercream layer in between.
3. Crumb coat each tier, chill, then apply final coat with textured strokes.
4. Use dowels or support rods for stacking tiers securely.

4. Make Sugar Glass Dome
1. In a saucepan, combine sugar, corn syrup, and water.
2. Heat over medium until mixture reaches 300°F (hard crack stage).
3. Pour over a heat-safe bowl or mold to create a dome shape.
4. Once cool, break to give a “shattered glass” effect.

07/18/2025

🌼 Vanilla Layer Cake with Buttercream and Pearl Decoration 🌼

Serves: 12–16 | Prep Time: 1 hour | Baking Time: 25–30 minutes per layer

✨ Cake Ingredients (for 3 tall 6-inch layers):
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 1/4 cups whole milk, room temperature

✨ Vanilla Buttercream Frosting:
• 2 cups (4 sticks) unsalted butter, room temperature
• 7–8 cups powdered sugar (sifted)
• 2 tsp vanilla extract
• 1/4 cup heavy cream or milk
• Gel food coloring (your choice: lilac, mustard yellow, etc.)

✨ Decoration:
• Edible sugar pearls (small and large sizes)
• Satin ribbon (not edible, just for styling)
• Optional: Use a cake comb for texture on the side

🧁 Instructions:

✅ Cake Layers:
1. Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, beating after each. Mix in vanilla.
5. Add flour mixture alternately with milk, starting and ending with flour. Do not overmix.
6. Divide batter evenly among pans. Bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool completely before decorating.

✅ Buttercream:
1. Beat butter until smooth (about 2–3 minutes).
2. Slowly add powdered sugar, 1 cup at a time. Add vanilla and cream until smooth.
3. Tint the frosting with gel food coloring (lavender, yellow, etc.).
4. Frost between layers and around the cake using a spatula. Smooth out sides with a scraper.
5. Chill for 15–20 minutes before final smoothing.

07/15/2025

🎂 Elegant White Buttercream Cake with Dark Red Roses
🍰 Ingredients
For the Vanilla Sponge Cake (9x13” rectangular pan):
• 2½ cups (315g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
For the Buttercream Frosting:
• 2 cups (452g) unsalted butter, softened
• 6 cups (720g) powdered sugar, sifted
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream or milk
• Pinch of salt
For the Dark Red Sugar Roses:
• Red fondant or gum paste
• Dark red gel food coloring
• Small rolling pin and rose petal cutters
• Ball tool, foam pad, edible glue
For Decoration:
• Gold fondant or paper leaves
• Edible gold pearls
• Piping tips: Petal (e.g. Wilton 104) for roses, Star tip (e.g. Wilton 1M) for edges
• Piping bags
🧁 Instructions
1. Make the Cake Layers:
1. Preheat oven to 350°F (175°C). Grease and line a 9x13” rectangular cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy (about 3–4 mins).
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Alternately add dry ingredients and milk in 3 parts, starting and ending with flour.
6. Pour batter into pan, level it, and bake for 30–35 mins or until a toothpick comes out clean.
7. Cool completely before frosting.

2. Prepare the Buttercream:
1. Beat butter until creamy (2–3 mins).
2. Gradually add powdered sugar. Beat on low, then increase speed until fluffy.
3. Add vanilla, salt, and cream to reach desired consistency.

3. Frost the Cake:
1. Level the cake and apply a crumb coat.
2. Chill for 20–30 minutes.
3. Frost the cake using a star tip for the sides and borders.
4. Pipe decorative edges and smooth the top.

4. Make Dark Red Roses:
1. Tint fondant or gum paste with dark red gel color.
2. Roll thinly and cut petals using rose petal cutters.
3. Shape on foam pad with ball tool.
4. Assemble petal by petal using edible glue and let them dry.

07/11/2025

🌸 Flower Cupcake Recipe

Vanilla Cupcake Base

Ingredients:
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk

Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until fluffy. Add eggs and vanilla.
4. Gradually add dry ingredients and milk, alternating each until just combined.
5. Divide into liners and bake 18–20 minutes or until a toothpick comes out clean.
6. Cool completely before decorating.

🧁 Buttercream Frosting for Flowers

Ingredients:
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2–4 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Food coloring gels (multiple colors)

🎨 Nozzle Numbers & Flowers Guide

Rose
Wilton 1M or 104
Pipe from center outward in a spiral
Peony
Wilton 123 or 125
Layer petals with curved edges
Dahlia
Wilton 81 or 59s
Pipe inward from the outer edge
Chrysanthemum
Wilton 81 or 79
Use short pointed strokes
Daisy
Wilton 104 + round tip #3 for center
Alternate short petals
Tulip
Russian piping tip #1
One press per flower
Ranunculus
Petal tip 104 + leaf tip 352
Tight spiral layering
Leaves
Leaf tip 352 or 366
Add around flowers as filler

07/10/2025

🦄 Unicorn Cake Recipe (Vanilla Rainbow Layers)

🍰 For the Cake (makes 3 6-inch layers or 2 8-inch layers)

Ingredients:
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (room temp)
• 1 ¾ cups granulated sugar
• 4 large eggs (room temp)
• 1 tbsp vanilla extract
• 1 cup whole milk (room temp)
• Gel food coloring: pastel pink, purple, blue (or any 3–5 colors)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy (3–4 mins).
4. Add eggs one at a time, then vanilla.
5. Alternately add flour mix and milk, starting and ending with flour.
6. Divide batter evenly into 3–5 bowls and color each with a different gel food color.
7. Pour each color into its own pan (or layer in a single pan for a rainbow swirl).
8. Bake for 25–30 mins or until a toothpick comes out clean.
9. Let cool completely.
🧁 Buttercream Frosting
Ingredients:
• 1 ½ cups unsalted butter (room temp)
• 5–6 cups powdered sugar (sifted)
• 2–3 tbsp heavy cream
• 2 tsp vanilla extract
• Pinch of salt
• Gel colors (matching the unicorn mane)

07/10/2025

🎂 Vanilla Wedding Cake (4-tier)

Ingredients (for one 10-inch round cake layer – repeat for other layers)
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup whole milk (room temperature)

Instructions
1. Preheat oven to 350°F (175°C). Grease and line your pans.
2. Mix dry ingredients: Sift together flour, baking powder, and salt.
3. Cream butter and sugar: Beat butter until light, then add sugar gradually until fluffy.
4. Add eggs one at a time, mixing well after each.
5. Add vanilla.
6. Alternate adding flour and milk: Start and end with flour mixture.
7. Bake for 30–35 minutes or until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then transfer to wire racks.

Repeat this recipe for each tier (e.g., 6”, 8”, 10”, 12” pans).

🧈 Buttercream Frosting

Ingredients
• 2 cups unsalted butter (room temperature)
• 6–8 cups powdered sugar (sifted)
• 2–4 tbsp heavy cream
• 2 tsp vanilla extract
• Pinch of salt

Instructions
1. Beat butter until pale and fluffy (about 5 minutes).
2. Add powdered sugar gradually, mixing slowly.
3. Add vanilla, salt, and cream until smooth and spreadable.
4. Beat on high for 3–5 minutes to make it fluffy.

🌸 Sugar Flowers (Optional)

You’ll need:
• Gum paste or fondant with tylose powder
• Flower cutters, veiners, shaping foam, and edible glue
• Gel food coloring and petal dust for painting

07/07/2025

🌸 Ombre Rose Cake with Buttercream Flowers and Edible Pearls

🎂 Vanilla Ombre Cake Layers

Ingredients:
• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, room temp
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
• Pink food coloring (or any desired color for ombre effect)

Instructions:
1. Preheat oven to 350°F (175°C). Grease and line 3 cake pans (6” or 8”).
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy (3–5 min).
4. Add eggs one at a time, beating well after each. Add vanilla.
5. Add dry ingredients and milk alternately, beginning and ending with flour mix.
6. Divide batter into 3 bowls and tint each with increasing amounts of food coloring for an ombre effect.
7. Pour into prepared pans and bake for 25–30 minutes. Let cool completely.

🍥 Buttercream Frosting

Ingredients:
• 1 ½ cups (340g) unsalted butter, room temp
• 5 cups (600g) powdered sugar
• 2–3 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Gel food coloring for roses and ombre base
• Pinch of salt

Instructions:
1. Beat butter until creamy and pale (5 minutes).
2. Add powdered sugar gradually, beating after each addition.
3. Add vanilla, salt, and cream. Beat until smooth and fluffy (5–7 min).
4. Tint portions of the frosting with desired colors for ombre layers and roses.

🌹 Decorating Instructions

What You Need:
• Edible pearls
• Leaf tip (Wilton 352)
• Rose tip (Wilton 104)
• Piping bags
Steps:
1. Stack and fill cake layers with buttercream.
2. Apply a thin crumb coat. Chill for 15 minutes.
3. Color buttercream in gradient shades. Use a spatula or piping bag to apply from dark (bottom) to light (top). Smooth with a cake scraper.
4. Pipe roses using the rose tip around the top edge of the cake.
5. Add green leaves using the leaf tip.
6. Fill the top center with edible pearls.
7. Line the base of the cake with edible pearls for a finished look.

07/07/2025

🎂 Elegant Vanilla Cake with Buttercream and Sugar Flower

✅ Ingredients

Vanilla Cake:
• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, room temp
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
Buttercream Frosting:
• 1 ½ cups (340g) unsalted butter, room temp
• 5 cups (600g) powdered sugar, sifted
• 2 tsp vanilla extract
• 2–4 tbsp heavy cream or milk
• Pinch of salt
Decoration:
• White or colored fondant/sugar paste (for the flower)
• Leaf green gel color (for the leaves)
• Edible pearls (various sizes)
• Gold or bronze edible beads (optional)
🧁 Instructions

Step 1: Make the Cake
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until fluffy (3–5 minutes).
4. Add eggs one at a time, beating well. Stir in vanilla.
5. Alternate adding dry ingredients and milk, starting and ending with dry.
6. Divide batter between pans and bake 25–30 minutes. Cool completely.

Step 2: Make the Buttercream
1. Beat butter until creamy and light.
2. Gradually add powdered sugar.
3. Add vanilla, salt, and cream as needed to reach spreadable consistency.
4. Beat until light and fluffy (about 5–7 minutes).

Step 3: Assemble and Decorate
1. Level the cake layers and fill with buttercream.
2. Crumb coat the cake and chill for 20 minutes.
3. Apply a smooth final layer of buttercream.
4. Use a basketweave piping tip (like Wilton #47 or #48) to create the bottom pattern.
5. Pipe small buttercream dots or attach edible pearls in a wave or curved line.
6. Make or buy a large sugar flower (e.g., chrysanthemum) and gently place it on top with a few fondant leaves.
7. Add more pearls or metallic beads around the cake and base for elegance.

06/30/2025

Comment below which you like ❤️🌹

06/27/2025

🎂 Cake Base (Vanilla Butter Cake) — for each 8-inch layer

Multiply quantities for additional tiers (10”, 6”, 4” pans)

Ingredients:
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs (room temp)
• 1 tbsp pure vanilla extract
• 1 cup whole milk (room temp)

Instructions:
1. Preheat oven to 350°F (175°C). Grease and line cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then vanilla.
5. Alternate adding flour mixture and milk. Start and end with flour.
6. Pour into pans and bake for 30–35 min (check with toothpick).
7. Let cool completely on wire rack.

🍫 Swiss Meringue Buttercream (smooth for fondant base)

Ingredients:
• 5 egg whites
• 1 ½ cups granulated sugar
• 2 cups unsalted butter (room temp)
• 1 tbsp vanilla extract
• Pinch of salt

Instructions:
1. In a heatproof bowl over simmering water, whisk egg whites and sugar until 160°F and sugar dissolves.
2. Beat with mixer until stiff peaks and bowl is cool (about 10 mins).
3. Gradually add butter, vanilla, and salt. Beat until smooth.

🍥 White Fondant Ruffles

What You Need:
• Ready-to-roll white fondant
• Cornstarch (for dusting)
• Ball tool & fondant smoother
• Gold edible dust or paint

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