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Flower sheet cake

Looking for a fun and creative way to bake a cake that’s perfect for a flower power-themed party? Try making a flower power sheet cake with buttercream flowers!


Swirl top
2 hour preparing
35 min. cooking
3 hour waiting
14 - 18 people

What you need to make your flower sheet cake:


  • 250 g FunCakes Mix for Sponge Cake Deluxe
  • 300 g FunCakes Mix for Buttercream
  • FunCakes Flavour Paste Rose
  • FunCakes Food Colour Gel Purple
  • FunCakes Food Colour Gel Pink
  • FunCakes Food Colour Gel Orange
  • FunCakes Food Colour Gel Yellow
  • FunCakes Food Colour Gel Bright Green
  • 375 g unsalted butter
  • 325 ml water
  • 4 eggs (approx. 200 g)


  • FunCakes Decorating Bags
  • Wilton Covered Brownie Pan Square 22,5 X 22,5cm
  • Wilton Standard Adaptor/ Coupler (multiple)
  • Wilton Decorating Tip #104 Petal Carded (multiple)
  • Wilton Decorating Tip #012 Round Carded (multiple)
  • Wilton Decorating Tip #352 Leaf Carded
  • Wilton Decorating Nail Set
  • Wilton Cooling Grid
  • Wilton Small Cake Leveler
  • Wilton Parchment Paper
Swirl top

Recipe of Flower sheet cake


Preheat the oven to 180°C (convection oven 160°C).


Prepare 250 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package. Grease the baking pan with FunCakes Bake Release Spray and place an parchment of baking paper on the bottom. Spoon the batter into the baking pan and bake for about 30-35 minutes until done. Let the cake cool down by using a cooling grid.


Prepare 300 g FunCakes Mix for Buttercream is indicated on the package and flavour it with the FunCakes Flavour Paste Rose.


Cut the sponge cake in half with the cake leveler and fill and spread all around with a layer of Buttercream and put in the fridge.


Divide the buttercream into 5/6 portions and color it with the FunCakes Food Color Gel. Prepare 2 decorating bags per colour of buttercream (except for green) with couplers and tip #104 and #012. Put the green buttercream in a decorating bag with coupler and #352. Cut from parchment paper small squares of 4×4 cm.


Stick a small square of parchment paper on the flower nail with a little buttercream. Swirl with #012 a pyramid-shaped tuft 1 cm high. Spray a ribbon around the tuft with #104. Make sure the thick side of the tip is pointing down. Now make a second row of 3 leaves of 1.5 cm around the tuft. After this make a row of 5 petals of 1.5 cm around the previous row of petals. Finally, make a row of 7 petals of 1.5 cm around the previous row of petals. Carefully remove it with the parchment paper from the flower nail and place on a plate. In this way, make as many roses as you think you will need in different colours. Place the plate of roses in the freezer for a few hours, this way you can easily position them on your cake.

TIP: Need some extra help? Check out our blog: How to Make Buttercream Flowers!


Remove the cake from the refrigerator and take out 5 florets at a time and place them on the cake until your entire cake is full of florets. Using the green buttercream and tip #352, swirl leaves between the gaps between the roses.

Just a little while before you can enjoy your cakes. Don't forget to share your creation: #funcakesbyme

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