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Celery Stamp Painted Cake- want to recreate this beautiful cake? All you need is a head of celery and food dye. It is so easy and will blow people away!

Celery Stamp Rose Painted Cake

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Hi Bold Bakers!

Do you ever see cakes on Pinterest and think “Why don’t mine turn out like that?” Well, I do too. I have had more Pinterest fails than I care to think about. But because I get so many requests for decorated cakes I knew I was going to have to improve my decorating game, but do it my way. My way is: the easier the better!

I want the best results for the least amount of work. I don’t use sugar paste flowers, pulled sugar or fiddly bits that can melt or break off. I like rustic, unfrosted cakes like my Naked Cake, or cakes covered in sprinkles to hide any imperfections like my Celebration Cake. And of, course this celery stamp cake. Why? Because you don’t need to kill yourself to get a beautifully decorated cake.

For this cake, I used my Master Recipe for Victoria Sponge Cake. In Ireland, it’s the main plain cake we eat. It is great for decorating or just served simply with jam and freshly whipped cream.

I used Homemade Fondant to cover the cake. Homemade fondant is actually very easy and inexpensive to make. And Marshmallow Fondant is even easier to make than plain fondant because all you need are marshmallows and icing sugar. I like to make my own because I find when you buy it in the store you never get enough to cover your cake.

And of course, I had to use my Best-Ever Buttercream Frosting recipe to hold it all together.

For the Celery Stamp, I cannot take credit for this genius idea. I came across it on Pinterest from a website called The Cake Blog and developed by Erin Gardner, owner of Wild Orchid Baking Company. You can also find Erin’s incredible class on Craftsy.com called Simply Stunning: Hand-Stamped Cakes. You won’t want to miss it!

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Who knew the inside of the celery looks like a rose? Not me, but I’m glad I do now.

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I took so many photos of this cake and I wanted to post them all but I had to hold back.

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I am always delighted when I find an easy decorating technique that gives you amazing results like this cake.

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Don’t let cake decorating be a daunting task, make it easy, fun and most of all achievable.

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If you are looking for a Mother’s Day Cake recipe or a DIY Wedding Cake, then this would work perfectly.

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It looks beautiful and everyone will be amazed at how you did it.

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5.0 from 8 reviews
Celery Stamp Painted Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 sticks (8oz/225g) butter, at room temperature
  • 1 cup (8oz/225g) sugar
  • 4 eggs, beaten
  • 1 ⅔ cups (8oz/225g) all purpose flour
  • 3 teaspoons baking powder
  • Buttercream frosting (1/2 recipe will be enough)
  • Fondant Recipe (1/2 recipe will be enough)
    For the decorating
  • Celery
  • Pink/Red Food dye
  • Green Food dye
  • Sponges (make up or kitchen sponges)
  • Elastic bands
Instructions
  1. In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
  2. While the machine is running, slowly pour in the beaten eggs bit by bit until full incorporated.
  3. Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
  4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
  5. Bake at 350oF/180oC for roughly 35 to 40 mins or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  6. To decorate the cake: Prepare your cake buy filing it and covering it in buttercream frosting. Keep in the fridge until needed
  7. Roll out the Fondant to ⅛ inch thick and lay it over the cake. Cut off the excess fondant leave some excess to work make it it covers the whole cake.
  8. Cut your celery roughly in half. It should looks like a rose. If you want to add or take off a few stalks feel free to. You can easily it on by wrapping an elastic band around the celery.
  9. Place your food dye in two bowls. Dip your sponge into the food dye and then onto your celery. Try printing on a piece of paper a few times so you are happy with your stamp.
  10. When stamping on the cake don't leave the stamp on too long or you might mush your imprint. I like to roll the stamp.
  11. For the leaves bind two small celery stalks with an elastic band and stamp them in between the roses.
  12. Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
  13. Decorate the cake up to 24 hours advance & enjoy!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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84 Comments

  1. Profile photo of Emily Emily on March 14, 2017 at 12:01 pm

    Thank you! I will try it soon

  2. Profile photo of Emily Emily on March 13, 2017 at 11:58 am

    Hi again I have one more question can I bake this whole recipe in one 6″ cake tin it is 3″ tall I only have one 6″ tin

  3. Profile photo of Emily Emily on March 13, 2017 at 11:55 am

    Hi! I have 3 questions

    1. Where should the oven rack be?

    2. When you take it out of the oven do you let it cool In the pan until cool or right away take it out of the tin and put on cooling rack

    3. Would it be good if I just put buttercream on it and not fondant

    • Profile photo of Gemma Stafford Gemma Stafford on March 14, 2017 at 11:24 am

      Hi Emily,
      Last question first!
      1. I would divide the batter, bake the first amount, then the second. If you have your oven ready then this will not be a problem.
      2. The position of the oven rack depends on the type of oven you use. In a gas oven, the center, in a convection oven, the center, in a fan assisted oven it does not matter.
      3. Buttercream will be good for this cake. it will not however take the imprint of the stamp in the same way. The butter will resist the color.
      hope this help you,
      Gemma 🙂

  4. Georgia on February 11, 2017 at 12:32 am

    Hi Gemma,

    Just wondering if you could make the rise print on set buttercream instead of using fondant? It looks so beautiful! Thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:00 am

      Hi Georgia,
      I do not know! Really the butter content is so high in buttercream that I think it will reject the print!
      fat and water will not mix so easily, you can try it, but a stamp works better, that is the shape, without the color, try it!
      Gemma 🙂

  5. Kathy on November 25, 2016 at 8:43 pm

    Hi Gemma, if I were to halve the victoria sponge cake recipe, would this recipe be correct?

    VICTORIA SPONGE CAKE

    Author: adapted from Gemma Stafford

    Ingredients:

    1 stick butter, at room temperature
    1/2 cup sugar

    2 eggs, beaten
    3/4 cups all purpose flour
    1 1/2 teaspoons baking powder

    Tools:

    9 inch tin (you can use different size, but baking time may change)
    Hand/Stand Mixer
    Spatula

    Instructions:

    PREHEAT OVEN TO 350 DEGREES FAHRENHEIT

    In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
    While the machine is running, slowly pour in the beaten eggs bit by bit until fully incorporated.
    Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
    Grease a cake tin/line a tin with parchment paper (or use nonstick bakeware), and pour the batter into the tin. Smooth the surface with a spatula and tap on flat, hard surface to rid air bubbles.
    Bake at 350oF/180oC for roughly 30 to 40 mins or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    • Profile photo of Gemma Stafford Gemma Stafford on November 26, 2016 at 7:09 am

      Hi Kathy,
      A Victoria sponge is all about proportions, my mum would say four egg sponge, and we would know that meant 8 ounces of butter, sugar, flour.
      2 egg sponge would be 4oz of butter, flour and sugar, etc!.
      This way of measuring is easy for this recipe, and if it suits you you almost cannot forget it.
      Your conversion looks good, as far as I can see, but if you keep this in mind it will be really easy to remember. (8,8,8, 4) (6,6,6,3)(4,4,4,2) the small number will be the eggs!
      Gemma 🙂

  6. Denise Fletcher on November 5, 2016 at 12:19 am

    Thanks for the inspiration Gemma. My cake turned out so pretty. And it was so easy and such fun 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 3:46 am

      Hi Denise, good, that is the idea, I am happy to hear this 🙂

  7. Profile photo of Nehakkale Nehakkale on November 1, 2016 at 3:41 am

    Hi gemma,
    I love your videos . Thank you for all recipes
    Can I replace egg with buttermilk in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on November 2, 2016 at 9:00 am

      The suggested replacement for this type of cake is usually applesauce. ground flax seeds may also work, yogurt too, i would be concerned that the buttermilk would make it too soft. 🙂

  8. TOA on October 18, 2016 at 7:58 am

    Amazing

    • Profile photo of Gemma Stafford Gemma Stafford on October 19, 2016 at 1:38 am

      Thank you Toa 🙂

  9. Profile photo of Deepa Chabbria Deepa Chabbria on October 14, 2016 at 12:45 pm

    Hi Gemma !! Really want to try out this cake. Those flowers and the colours look so pretty.
    Just have one question. Your recipe of All purpose flour has baking powder in it, so the baking powder in this recipe is additional to that ??

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 2:39 am

      Hi there, all purpose flour does not have baking powder, it is actually called plain flour in other places. So, it requires this addition, 🙂

  10. Profile photo of _E.mm.a_ _E.mm.a_ on October 1, 2016 at 2:22 pm

    Can I just stamp crusted buttercream or does it have to be fondant?

    • Profile photo of Gemma Stafford Gemma Stafford on October 2, 2016 at 2:36 am

      Hi Emma,
      It will be difficult to get the ‘stamp’ effect on buttercream, the fat in the butter will resist the stamp!
      The caramel sauce will not stick to the bowl, it does not harden,
      Gemma 🙂

  11. Profile photo of Razan EE Razan EE on August 7, 2016 at 4:50 am

    thats so cool and it would be great for mothers day but do you have anything for fathers day

  12. Archa Nair on July 3, 2016 at 1:32 pm

    I’m going to bake it tomorrow!

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:12 am

      Hi there, I am happy to hear that, post a photo of your result!
      Gemma 🙂

  13. Archa Nair on June 24, 2016 at 3:29 pm

    Hey Gemma!
    I’m really impressed with this beautiful cake and i finally found a 6″ Cake tin. I’m going to make it the next day, but as i only have one tin, can i make the recipe twice by taking half of the recipe first and then the remaining for the second time? Will that be fine?
    112.5g of butter, at room temperature
    112.5g of sugar
    2 eggs, beaten
    112.5g all purpose flour
    Will this recipe be fine? and make it twice?
    Could you pls. tell me the amount needed for baking powder?

    Hope that you will clear my doubts. Keep going great Gemma! =)

    • Profile photo of Gemma Stafford on June 24, 2016 at 5:53 pm

      I haven’t cut this recipe in half, but I’m sure it will be fine. Good luck an let me know how it goes 🙂

      • Archa Nair on July 2, 2016 at 12:28 pm

        Hey Gemma!
        So glad to tell you that the cake turned out amazing! Everyone like it a lot! My hearty thanks to you for this wonderful recipe!
        Can i bake this cake on a 7″ Cake tin? I just have only one. So how much time will take to bake if i use the entire batter in one tin? I wanted a bit bigger cake for an occasion.
        Thanks! =)

        • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:53 am

          Hi Archa,
          Yes you can bake all of this batter in one deep pan. I presume you are talking about at least 3 inches deep for this recipe. The recipe will remain the same, but the cooking tome will increase by about 10 mins. You need to keep an eye on it, it should be firm to the touch on the top, in the center, when cooked through,
          Gemma 🙂

          • Archa Nair on July 3, 2016 at 1:31 pm

            Yes, the cake tin is really deep. Thank you so much! =)



  14. Profile photo of Zayan B. Zayan B. on June 23, 2016 at 6:24 am

    I made the cake for my own Birthday. It turned out fantastic! i highly recommend one and all to try this. this a recipe that you cant really go wrong with and will also catch the tastebuds of all. (Y)

    • Profile photo of Gemma Stafford Gemma Stafford on June 23, 2016 at 7:00 pm

      Aw that’s great. I’m really happy you like it 🙂

  15. Syazana on June 7, 2016 at 3:05 am

    Can I make cupcakes using this recipe? If so, how many can I make and how much buttercream should I use?

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:40 am

      Hi Syazana,
      Yes you can! you should get about 24 cup cakes from this recipe. It is a standard Victoria sponge recipe, and works well.
      Butter cream: This will depend on what it is you want to do with it? are you talking about using it with the fondant?

      1½ cups (340g/12oz) butter, softened to room temperature
      3 ¼ cups (360g/12oz) confectioners’ sugar, sifted
      2 teaspoon vanilla extract
      Seeds scraped from one vanilla bean pod (optional)
      2-3 tablespoons milk or cream
      pinch of salt
      This is the basic recipe for fully decorating the cupcakes.
      Gemma 🙂

  16. Profile photo of Starlight_IGOT7 Starlight_IGOT7 on June 6, 2016 at 11:08 pm

    Can I make cupcakes with this recipe ? If so, how many can I make?

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:53 am

      Hi there,
      About 24 cupcakes. The buttercream icing recipe should also cover these easily,
      Gemma 🙂

      • Profile photo of Starlight_IGOT7 Starlight_IGOT7 on June 9, 2016 at 9:00 am

        Thank you, Gemma!

  17. Mercedes A. Belza on May 22, 2016 at 1:18 am

    Can fondant be use to wrap a home made ice cream after freezing an ice cream?

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 12:05 pm

      Hi Mercedes,
      Well! I would not see this as being a good idea. you would have to return it to the freezer, and this will not suit the fondant.
      Gemma 🙂

  18. Maddie Taylor on May 8, 2016 at 3:59 pm

    Hey Gemma!

    I just made your cake today, and it turned out lovely! I wish I could include a picture to show you how it turned out :). It’s not as pretty as yours, but it tasted delicious!

    I made it for my mom for mother’s day and she was so impressed! The kitchen was a mess afterwards, but the cake turned out well and that’s all that matters!

    I’m a huge fan of your show, and I look forward to see more of your amazing baking!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:58 pm

      That is great to hear, Maddie. Thank you so much for your feedback. I’m delighted you liked this recipe 🙂

  19. Girl On Fire on May 8, 2016 at 9:47 am

    Hi Gemma! Your videos are really cool on Youtube and I recently came across this recipe when there. I would like to make it for a mock wedding thing one of my classes in school is doing this coming Tuesday May 10th (I will probably use the fondant and buttercream recipes as well). It’s the first time I will have made a complicated cake before. I was just wondering if this recipe would work in Canada (just because I tried a UK recipe one time and it flopped oops) and can I double the recipe and still have it work out because I need it to serve about fifteen. Thanks!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:56 pm

      Thanks so much for your comment. For the best results, I recommend following the recipe exactly. If you’d like, you can also double it. Hope this helps 🙂

      • Girl On Fire on May 11, 2016 at 6:39 pm

        Thanks, it does help 🙂 I made another cake that did turn out pretty well (I got a lot of good feedback) which was good because I didn’t leave myself a lot of time to try this recipe, but I will try it sometime in the future!

        • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 2:08 pm

          Hi there,
          I am happy to hear that,
          Gemma 🙂

  20. Erin Gardner on May 7, 2016 at 7:36 pm

    Knew this looked familiar. 😉

    • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2016 at 2:49 pm

      Erin I tried as best I cold to recreate your cake. This doesn’t hold a candle to yours. I thought it was just a amazing. Thanks you for sharing it :).
      Gemma.

  21. Alex Brown on May 5, 2016 at 2:51 pm

    Hello! I am twelve and love your videos and website. I really want to make this cake for my mom, auntie and grandma on mothers day but I don’t feel comfortable making the fondant… Would you have any ideas of where I might be able to buy some? I live in Arizona. Thanks!

    • Profile photo of Gemma Stafford on May 6, 2016 at 12:26 pm

      Thanks for your question, Alex. Try checking out craft stores, like Michael’s crafts or even JoAnn Fabrics. They usually have them in boxes. You may need to get two just to be on the safe side. Hope this helps 🙂

      • Alex Brown on May 6, 2016 at 12:56 pm

        Thank you so much! It helped a lot!

        • Profile photo of Gemma Stafford on May 6, 2016 at 1:28 pm

          That’s great to hear 🙂

  22. Maressa on May 2, 2016 at 3:58 pm

    This cake looks amazing! My sister and I are making this for our mother on Mother’s Day sooo excited !!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 11:16 am

      Hi Maressa,
      That is brilliant, I do hope you enjoy making this, and that your Mum will love it too,
      Gemma 🙂

  23. Nicole on April 30, 2016 at 6:46 pm

    Hi Gemma Stafford i would like to ask if its ok that we dont use a machine in making the Celery Stamp rose painted cake and instead do it by hand cuz we dont have a stand mixer..
    pls reply as soon as possible 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:13 pm

      Hi Nicole,
      Yes, you can use “elbow grease” to make this cake. This is how most people would have made it traditionally. So, cream the butter and sugar. beat the eggs and add them a little at a time until taken up by the butter and sugar. If it looks like curdling add a little flour and carry on. then fold the remaining flour into mix as lightly as you can, add a little milk if you wish.
      It is a basic ‘victoria sandwich’ mix, very usful for all sorts of cakes,
      Gemma 🙂

  24. Janet on April 30, 2016 at 8:34 am

    You are amazing, Gemma! This looks like a fantastic cake. Could you show us any recipes that are suitable for vegans? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:00 am

      Hi Janet,
      I am hoping to collaborate with a vegan chef in the near future, in order to get this area of cooking right. stay tuned, and thank you for your kind comments,
      Gemma 🙂

  25. Mani on April 30, 2016 at 5:47 am

    Hi Gemma,

    Beautiful cake and brilliant idea for decoration ! I have one 6 inch pan..how much flour should i use? Should i reduce all the ingredients by half the quantity?

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:25 am

      Hi Mani,
      Yes, but clearly this will bake in a much shorter time, so keep a good eye on it,
      Gemma 🙂

      • Mani on April 30, 2016 at 11:04 am

        Sure Gemma thanks for your response..

        • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:42 am

          Thank you for being with us Mani,
          Gemma 🙂

  26. Mahema khan on April 30, 2016 at 5:45 am

    I was wondering if this recipe can be used in a 9 inch cake pan and how many cakes could I make. P.S love this recipe and love the channel

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:31 am

      Hi there Mahema,
      this recipe will make two 9 inch cakes. You can then split them in two to make four layers. This is a traditional victoria sponge cake recipe from the UK and Ireland, it can also be used for cup cakes, and will easily make 24 to 30 depending on tins. (I use muffin pans).
      Thank you for your kind comments, and for being in touch,
      Gemma 🙂

  27. Raxana on April 30, 2016 at 1:07 am

    A lovely recipe! Thanx a lot!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:35 am

      Hi Raxana,
      Thank you so much,
      Gemma 🙂

  28. Toni on April 29, 2016 at 5:49 am

    I so enjoy hearing from you on Thursdays. Your loving heart and generous spirit of sharing is making this world a better place. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:14 am

      Hi toni,
      Thank you so much for your kind comments. I am happy to have you with us,
      Gemma 🙂

  29. Kitti on April 28, 2016 at 5:04 pm

    No vanilla needed in this cake recipe? I going to try it for Mother’s Day!!!! Love your recipes!! Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:40 am

      Hi Kitti,
      no, you do not need the vanilla. This is what we call a Victoria Sponge cake, or Madeira cake in the UK and Ireland. Such an easy recipe to remember and adjust. So, it is for this recipe ,8 + 8 +8 + 4. These are the proportions, if you wish to make 12 cup cakes for instance you would use 4 + 4 + 4 + 2.
      That is butter, to sugar, to flour to eggs, then add a little milk or cream, an easy one to remember!
      Gemma 🙂

  30. Amar jeet kaur on April 28, 2016 at 3:58 pm

    Hi Gemma, I love your recipes. You are such a gorgeous person and inspire me to try something new each time to surprise my husband and my son. I am fond of baking and trying newer ways of doing things. This rose cake recipe seems so easy and one can go crazy with ideas on painting the cake. Thank you so much. Keep inspiring each one of us. Have a great show each time. Lots of love…Amar jeet.

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:45 am

      Hi Amar,
      Thank you for your kind comments. I am happy when you guys are happy. It is interesting, and I suspect there are other ideas out there for printing on fondant, i will think about this some more,
      gemma 🙂

  31. Alan on April 28, 2016 at 3:11 pm

    Hi Gemma,
    Will you by any chance ever be doing any Gluten Free cakes, biscuits etc in the future, and by the way luv your title Bigger Bolder Baking, Well done!

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:34 pm

      It’s on my list, stay tuned. You can find all of my recipes with gluten free options in the recipe section of my website. Hope this helps 🙂

  32. Akshaj on April 28, 2016 at 1:56 pm

    That looks gorgeous! I can’t wait to try it 🙂
    Your Mug recipes are amazing, Gemma. I forsee that they will be even more helpful when I go off to Uni this Fall!

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:32 pm

      Thanks so much. Really glad you like my baking videos 🙂

  33. Kay Leffel on April 28, 2016 at 10:21 am

    Gemma,
    You are ADORABLE! You’re not only pretty but amazing skills just inspire people. I am a 72-year old mother of 3 sons and grandmother of 6. I am inspired to create your recipes. I was in Texas in December where I made the gingerbread pudding in the crock pot with my eldest granddaughter. What fun that was: to cook with her! The gingerbread was DELICIOUS!

    I can’t wait to get back to Texas in July and make this cake. It is gorgeous and looks so simple. Of course, you always make it look simple. I’m sure others are challenged to try your recipes as I am.

    Thank you for your weekly newsletter. I am sharing with many!!
    Hugs….
    Kay Leffel

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:28 pm

      Hi Kay, thank you so much for your sweet comment. I’m so glad to know you can enjoy these recipes with your grand children. Stay tuned for much more Bold Baking 🙂

  34. Mashal Fatima on April 28, 2016 at 10:11 am

    Hey Gemma ….. i love your recipies….actually i was finding quick meal recipies on youtube and then i came across your mug meal recipies……. i like them alot these are so easy and quick to make….. now i have become a huge fan of yours. Gemma when ever i will come to your country, it will be my heartiest desire to visit you and ofcourse make some of my continental and traditional dishes for you….. i live in Asia actually in Pakistan……gemma when you say hi bold bakers i really feel more bold to try new recipies…… very much thanks to you for making baking so easy for us. may you succeed a lot in your life ahead 🙂

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:27 pm

      Aw, thank you so much for your sweet and thoughtful comment Mashal. I really appreciate it and am glad you found my Youtube channel. Stay tuned for much more 🙂

  35. Munzzz on April 28, 2016 at 10:05 am

    This looks amazing!!! ?❤

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:26 pm

      Thank you so much, I really appreciate it 🙂

  36. Jan on April 28, 2016 at 9:09 am

    Wow, Gemma! That is beautiful! Would be great at a Ladies’ Tea!

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:25 pm

      Thanks so much, Jan. I’m delighted you liked this idea 🙂

  37. Ayesha on April 28, 2016 at 8:51 am

    Hii..gemma I Love all ur recipes nd I made them to.. I want to ask u that when I make fondant at home it becomes toh hard nd it’s not stretchy too.. What should I do.. Nd how to make the fondant shine.. Thank you.. Nd plz do reply… ☺

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:25 pm

      Thanks so much for your comment. Check out my fondant recipe here on my website. For the best results, I recommend following the recipe exactly. Hope this helps 🙂

      • Profile photo of Faiza Faiza on July 24, 2016 at 8:01 am

        I have 2 questions plz answer fast birthday is so near
        1.can i use melted unsalted butter to cream with sugar will it turn good cuz i m an indian and sure i have only melted butter at home and i need to buy butter which is nt melted and is very expensive
        2.can i use baking soda instead of baking powder

        • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 10:59 am

          Hi Faiza,
          Is this for the cake? I am not sure how you have only melted butter, butter is solid when chilled! I am a little lost with this.
          butter to me is in a block, and is solid. Butter is a natural product, made from cows milk. your own ‘Ghee’ is a butter, and when I get it here it is solid. So, if it is liquid it will not cream with the sugar in the same way. If it is liquid it is not dairy butter as I know it.
          Gemma 🙂

          • Profile photo of Faiza Faiza on July 29, 2016 at 1:18 pm

            Yes u r right i meant ghee so i think i can use



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