A fairytale-inspired treat bursting with charm, color, and delicate edible blossoms!

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🎂 Ingredients

• 300g unsalted butter, softened

• 300g caster sugar

• 6 large eggs

• 300g self-raising flour

• 2 tsp vanilla extract

• 300g buttercream (homemade or store-bought)

• 600g white fondant icing

• Pink gel food coloring

• Edible butterfly and flower decorations (or make your own with fondant!)

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👩‍🍳 Instructions

1. Bake the Cake Layers

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
In a large bowl, cream the butter and sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Fold in the flour and vanilla extract until just combined.
Divide the batter evenly between the tins and bake for 25–30 minutes, or until golden and springy to the touch.
Let the cakes cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.

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2. Assemble the Cake

Once cool, place one cake layer on a serving board or cake stand.
Spread a generous layer of buttercream on top, then sandwich with the second cake layer.
Cover the entire cake with a thin, smooth crumb coat of buttercream to help the fondant stick.

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3. Decorate with Fondant & Blossoms

Roll out the white fondant icing and carefully drape it over the cake, smoothing it down evenly around the sides.
Color a portion of the fondant pink using gel food coloring and roll it out.
Cut into butterfly and flower shapes using cookie cutters or shape them by hand for a personal touch.
Arrange the decorations all over the cake in a whimsical garden pattern — clustering some and trailing others like a fluttering path.

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4. Finishing Touch

Let the decorated cake set at room temperature for at least 1 hour to allow the fondant to firm up slightly.

Slice, serve, and watch the magic unfold! 🧚‍♀️✨