Spring Wildflower Cake

Love is in the air, the weather is gorgeous and signs of spring are blooming, and I wanted to celebrate by making something really delicious (and really pretty). Naturally, the first thing that came to mind was cake and flowers, so I decided to combine the two to make this gorgeous Spring Wildflower Cake! 

  

While my favorite flower is a peony, I wanted this cake to give off a spring wildflower feel. So, I headed to Trader Joe’s and J helped me pick out the cutest spring assortment filled with irises, daises and wildflowers (thanks, J)! When choosing your own flowers for this project, remember to stick with one main color theme and you should have no problem finding flowers that work together. I’m a huge sucker for wildflowers, so having them as an accent for this cake was a no-brainer! 

Now for the cake — admittedly I cheated a little bit on this one and bought mine at my local grocery. But, that shows that this would be perfect for any spring party, because it took 10 minutes to whip up and looks professional! If you want to make your own cake, this vanilla cake recipe with whipped frosting from Martha Stewart has always been my go to. It’s moist and oh so delicious! 

When adding the flowers I trimmed them about 1 to 2 inches away from the bloom. Then, I used some painters tape around the stems to make sure that they didn’t touch the inside of the cake at all. I love how this sweet little cake turned out and would love to see how yours do to! Make sure to tag me on Instagram if you decide to make a wildflower cake! 

XO, 

K