Cakes

Celery Stamp Rose Painted Cake

4.87 from 23 votes
Learn how to easily make a gorgeous Celery Stamp Painted Cake. You'll find everything you need to simply make this impressive cake!
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!

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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Watch The Recipe Video!

Celery Stamp Rose Painted Cake

4.87 from 23 votes
Learn how to easily make a gorgeous Celery Stamp Painted Cake. You'll find everything you need to simply make this impressive cake!
Author: Gemma Stafford
Servings: 8 Slices
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Learn how to easily make a gorgeous Celery Stamp Painted Cake. You'll find everything you need to simply make this impressive cake!
Author: Gemma Stafford
Servings: 8 Slices

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

  • 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 1/8 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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Comments & Reviews

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Yogita Patil
Guest
2 months ago

Good one recipe . I am enjoying this recipe.

Lia
Guest
Lia
4 months ago

Is there a reason you use the whisk attachment and not the beater? Also, I was taught that Victoria sponge and Madeira cake are two different types of cake, Madeira being firmer than a light Victoria sponge.

Member
Debra Briere
5 months ago

Hi Gemma,
What size cake pan is this recipe made with? I have 6×3 inch pans.

Member
Debra Briere
5 months ago

How much is 2 sticks of butter based on a pound of butter. 1/2 a cup or 1 cup?
I just tried baking this cake and it failed miserably- middle is sunken. I think I must have used the wrong amount of butter. Can you help?

Anusha
Guest
Anusha
7 months ago

Hello Gemma….!

I made this cake and its really really soft and light in weight. Thanq so much.

Nancy Nguyen
Guest
Nancy Nguyen
10 months ago

Hi, Gemma. Thanks for sharing this recipe. I have an ood question. Could I use oil instead of butter? I doubt NO (for me) but make sure to ask u cause I’m not good in baking. LOL. And thanks again for answering. Love u.

Shraddha
Guest
Shraddha
11 months ago

Hi gemma
Can u suggest on how to make this cake on stove top please?

Hana12345
Member
Hana12345
1 year ago

Hello Gemma,
I am planning on making this cake for my birthday and wanted to make it the day before! Will the food colouring spill around the cake if I leave it for a day and do I need to put it in the fridge?

AE
Guest
AE
1 year ago

Hi Gemma,
First off, thanks for the blog, you’re really clear and your recipes are so reliable!
I came across this post by chance, though, and thought I’d mention if you want smaller roses, you could use bok choy or baby bok choy, it’s got the same structure, but smaller, and the petals would have smooth edges

Member
SandieRoberts
2 years ago

I have a secret you actually gave me just in the pictures above, A friend was making a courting cake and was trying to figure out how to put lip prints all over it. I remembered your leaves for this rose printed caked done with celery so I told her to band 2 lager stalks together carve a bit so it looked like the cleft in the upper lip then just fallowed your directions It came out PERFECT

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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