Hydrangea Cakes
These Hydrangea Cakes are gorgeous miniature cakes that look like hydrangea flowers! You’ll be surprised to learn how easy it is to make the pretty, colorful blossom design on the outside. The inside is beautiful, too, with swirls of multicolored cake!
This year is FLYING by. I can’t believe spring is almost over already. (And more importantly, I can’t believe it’s almost summer vacation and my boys—husband and son alike—will soon be out of school and home all day. Hold me!)
All of that is to say, I have several “springy” projects I’ve already made—and a few more I’m planning on—and I have to hustle to share them before it’s old news and we’re all watermelon and pool party obsessed!
Hydrangea Cakes
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Ingredients
For the Cakes:
- 10 1/2 oz granulated sugar , (1 1/2 cups)
- 10 1/2 oz cake flour , (2 2/3 cups)
- 1 tbsp + 1 tsp baking powder
- 3/4 tsp salt
- 4 fl oz egg whites , (see Note below)
- 1 cup milk
- 1 TBSP vanilla extract
- 6 oz unsalted butter , at room temperature
- Gel food coloring , (I used Americolor electric purple, regal purple, sky blue, and soft pink)
For the Buttercream:
- 6 fl oz pasteurized liquid egg whites , (3/4 cup)
- 24 oz powdered sugar , (6 cups)
- ½ tsp salt
- 24 oz unsalted butter , at room temperature
- 2 TBSP vanilla extract
- Gel food coloring , (I used Americolor electric purple, regal purple, sky blue, and soft pink)
Instructions
To Make the Cakes:
- Preheat the oven to 350 F. Line six 4-inch cake pans with parchment rounds, and spray the parchment and pan sides with nonstick cooking spray. (Note that you can make these cakes in different sizes depending on what size pans you have. If you make larger cakes, just extend the baking time and watch them closely.)
- Combine the sugar, cake flour, baking powder, and salt in the bowl of the stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to combine the dry ingredients.
- Lightly whisk together the egg whites together with a quarter of the milk and the vanilla extract, and set aside for now.
Full Recipes>>Hydrangea Cakes