A stunning centerpiece dessert, this floral book cake combines moist sponge layers with smooth buttercream and intricate piped flowers. Perfect for celebrations, it looks like an open book adorned with delicate blooms and handwritten details.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream
4 cups powdered sugar
1 1/2 cups unsalted butter (for frosting)
2 teaspoons vanilla extract (for frosting)
2–3 tablespoons heavy cream
Food coloring (pink, yellow, green, purple)
Fondant (optional, for book pages and decorations)
Edible flowers or piping gel for decoration
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