This floral naked cake recipe is one of our favorites to date. Not only is is absolutely stunning but it tastes like heaven. Layers of vanilla cake & fluffy buttercream topped off with peony petals, sugared blueberries, drizzle of lemon, & fresh lavender, it truly can’t be beat. Make this for an upcoming birthday or even a wedding, it’s perfect for all occasions!
Get the recipe for our vanilla cake: here. All we did was swap out the funfetti cake mix for a white cake mix & nixed the sprinkles (probably the only time we’ll ever do that!). The buttercream recipe can be found: here. Scroll down to get the recipe for the sugared blueberries! Don’t forget your toppings must be edible! Make sure you’re serving edible lavender & peonies on this cake & anything else you may be whipping up. P.P.S. don’t forget to drizzle some lemon over the top of your cake for a little extra oomph!
- 1 cup blueberries
- 1 cup water
- 2 cups granulated sugar, divided
- Over medium heat, place water & 1 cup sugar in skillet. Stir until sugar is absorbed. Remove from heat & pour into mixing bowl. Place blueberries into bowl with sugar water & let sit in fridge for 12 hours.
- Drain blueberries & line baking sheet with parchment paper. Pour blueberries onto the parchment paper & let dry for 1-2 hours.
- Pour ½ cup sugar onto blueberries. Let sit for 1 hour. Gently toss blueberries in remaining sugar so all sides are coated. Top on cake or pop in your mouth...enjoy!
small mixing bowl