Spring into the new season with this pretty Floral Sheet Cake made with a delicious Lemon and Blueberry sponge cake and super simple but beautiful floral buttercream pattern. Creating the “Wow” factor doesn’t need to be difficult and this cake is sure to impress on all counts.
WHY YOU WILL LOVE THIS RECIPE
Delicious Spring Flavours | Underneath the fun floral design this cake is full of spring flavour with blueberry and lemon in an abundance. Combined, these flavours signify the start of spring, and the fruity and zesty notes work perfectly with the vanilla buttercream on top.
One Bowl Bake | The additional beauty of this bake is that it follows the “all in one” method which essentially means all the ingredients are thrown into a bowl together and combined to form the batter. This is instead of the more commonly followed “creaming method” where the butter and sugar is whipped up first. You’ll notice that the all in one method doesn’t affect the rise of this cake at all, in fact you may even find that this way you’re less likely to over mix your cake batter which results in a denser and flatter cake. Give it a try and see what you prefer.
Beautiful and simple buttercream decoration | The decoration is what gives this cake the fun and beauty factor and it’s such a simple and easy design to replicate. Lots of floral designs can seem a little tricky, but truth is they never are one you’ve got the hang of a piping bag. However this design takes simplicity to the next level. See below how it’s created.
HOW TO CREATE THE BUTTERCREAM PIPED FLOWERS
Piping floral designs can initially seem quite daunting as with most flowers there are lots of different piping tips and techniques to getting the design just right. With this technique you don’t even need a piping nozzle, just two piping bags and an off-set palette knife.
To start pipe five dots of buttercream in a circle shape using your flower colour of choice. Then using a palette knife or even the edge of a teaspoon pull the buttercream inwards towards the centre of the circle pushing down so the edges stay thick but the centre gets thinner.
To the centre of the circle pipe in smaller dots of yellow buttercream.
Watch how it’s done in the video below
TOOLS YOU WILL NEED
Most of the tools and ingredients to make this Floral Sheet Cake should already be in your cupboards but just in case see the list below of the key tools and ingredients you will need.
TOOLS
- Rectangle Baking 35cm x 24cm
- Non-stick Baking Paper
- Several Mixing bowls
- Standing Mixer or Hand Mixer
- Off-Set Spatula
- 2x Piping Bags
INGREDIENTS
- Self-Raising Flour
- Caster sugar
- Baking powder
- Unsalted butter
- Large eggs
- Milk
- Vanilla Extract
- Icing sugar
- Lemons
- Blueberries
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MORE SPRING RECIPES TO TRY
Lemon and Elderflower Cupcakes
I would love it if you tagged me @mykitchendrawer on Instagram if you make this Floral Sheet Cake. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Floral Sheet Cake
Ingredients
For the Lemon and Blueberry Sponge
- 250 g self-raising flour
- 1 tsp baking powder
- 225 g caster sugar
- 4 eggs large
- 225 g unsalted butter softened
- 1 tbsp milk
- 3 lemons zested
- 250 g blueberries
For the buttercream
- 250 g unsalted butter softened
- 500 g icing sugar
- 1 tsp vanilla
- 1-2 tbsp milk optional
Instructions
For the Lemon and Blueberry Sponge
- Preheat your oven to 170°C fan and line a rectangle baking tin with non-stick baking paper
- In a large bowl, or the bowl of a standing mixer add in all your ingredients, except the lemon zest and blueberries, in the order they are listed and whisk them together until all combined.
- Add in the lemon zest and blueberries and fold them into the mixture gently, being careful not to break up the blueberries too much
- Pour the batter into the prepared baking tin, spreading it out evenly into all the corners.
- Bake in the centre of the oven for 25-30 minutes until golden and a skewer comes out clean. Leave to cool in the tin for 10 minutes then remove and let cool fully on a wire rack.
For the buttercream
- In a large bowl add the butter and beat a little to soften up.
- Gradually add the icing sugar, beating it into the butter after each addition, then once all has been added, continue beating for 5 minutes until it's well combined, soft and fluffy.
- Add the vanilla extract and fold it through, then split the mixture 50/30/20 between three bowls.
- Leave the bowl with the plain buttercream to one side, then colour the second bowl your flower choice colour (purple in this recipes case) and the bowl with the least yellow for the centre of the flower
For the decoration
- When the cake has fully cooled, spread the white vanilla buttercream across the top until evenly coated.
- Fill a two piping bags with your purple and yellow buttercream then for one flower pipe 5 dots into a small circle. Continue piping dot circles around the sheet cake until you have enough that you're happy with. You can vary them in size too if you wanted.
- To create the flower effect, using a palette knife or the end of a teaspoon push the dots inwards to create a petal shape.
- Finish the flowers with the yellow buttercream, piping smaller dots into the centre or one large yellow dot instead.
