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!
Who knew the inside of the celery looks like a rose? Not me, but I’m glad I do now.
I took so many photos of this cake and I wanted to post them all but I had to hold back.
I am always delighted when I find an easy decorating technique that gives you amazing results like this cake.
Don’t let cake decorating be a daunting task, make it easy, fun and most of all achievable.
If you are looking for a Mother’s Day Cake recipe or a DIY Wedding Cake, then this would work perfectly.
It looks beautiful and everyone will be amazed at how you did it.
- 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
- Pink/Red Food dye
- Green Food dye
- Sponges (make up or kitchen sponges)
- Elastic bands
- 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 full 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.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- 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.
- To decorate the cake: Prepare your cake buy filing it and covering it in buttercream frosting. Keep in the fridge until needed
- 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.
- 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.
- 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.
- 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.
- For the leaves bind two small celery stalks with an elastic band and stamp them in between the roses.
- Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
- Decorate the cake up to 24 hours advance & enjoy!
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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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