Beautiful bouquet cake

This beautiful bouquet cake is the perfect addition to your next morning tea, garden party, or other special occasion. Delicious and easy to recreate, this dessert is a winner!

  • 1 hr preparation
  • 1 hr cooking
  • Serves 8
  • Print


  • 2 20cm deep cake pans
  • 30 centimetre round wooden cake board
  • disposable plastic piping bag
  • 2 centimetre plain piping tube
  • straight-sided scraper
Butter cake (x 2 quantities)
  • 185 gram butter
  • 1 1/2 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 (60g) eggs
  • 2 1/4 cup self-raising flour
  • 3/4 cup milk
Passionfruit curd
  • 3 eggs
  • 1/2 cup (110g) caster sugar
  • 1/3 cup passionfruit pulp
  • 2 tablespoon water
  • 1 1/2 teaspoon finely grated lemon rind
  • 85 gram butter, chopped
Butter cream
  • 250 gram softened butter
  • 3 cup (480g) icing sugar
  • 4 tablespoon milk
  • 20 centimetre bouquet of organic flowers


Beautiful bouquet butter cake
  • 1
    Preheat oven to 180°C. Grease and line base and sides of two 20cm deep round cake pans with baking paper. Baking paper should extend 5cm above sides.
  • 2
    Make two quantities of cake batter: Beat butter, extract and sugar in bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
  • 3
    Transfer mixtures to larger bowls; stir in sifted flour and milk, in two batches. Spread mixtures into two 20cm deep pans.
  • 4
    Bake cakes for 1 hour. Cover cakes with foil halfway through baking if over-browning.
  • 5
    Test cakes by inserting a skewer into the centre. If cooked, skewer will be clean. If there is cake mixture on the skewer, bake cake a further 10 minutes before testing again.
  • 6
    Stand cakes in pans for 10 to 30 minutes, depending on size of the cake, before turning top-side down, onto wire rack to cool.
  • 7
    Make passionfruit curd and butter cream.
Passionfruit curd
  • 8
    Combine all ingredients in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl); stir until mixture thickly coats the back of a wooden spoon. Cover, cool; refrigerate.
Butter cream
  • 9
    Beat the butter in a small narrow bowl with an electric mixer until the butter is as white as possible.
  • 10
    Gradually beat in half the sifted icing sugar, then the milk, then the remaining sifted icing sugar.
  • 11
    Beat until the buttercream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
Assembling and decorating cake
  • 12
    Trim cakes; split cakes in half. Secure one cake layer to cake board with a little butter cream.
  • 13
    Fit piping bag with tube. Fill the bag three-quarters full with butter cream. Pipe a ring around the outside edge of the 3 bottom cakes. This forms a ridge to prevent the curd running down the side of the cake. Refrigerate until frosting ridges are firm.
  • 14
    Divide curd between these three cakes. Stack cakes on top of each other, finishing with the plain cake. Make sure cakes are evenly placed and straight.
  • 15
    Spread top and side of cake with remaining butter cream. Using a scraper, scrape excess frosting from side of cake to show some of the ‘naked’ cake beneath.
  • 16
    Position flowers on top of cake.


Assemble and complete the cake 3 hours ahead. Ask your florist to make a bouquet of organic flowers that can be secured to the top of the cake. Match the flowers and colours to your theme. Unfilled cakes can be frozen for up to 3 months. Passionfruit curd can be made 2 weeks ahead; keep covered in the fridge. Lemon curd would also be delicious in this cake; simply swap the passionfruit pulp for lemon juice.

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