This is a beautiful chocolate Spring cake with smooth chocolate frosting that is made to look like a flower bed full of Spring yellow flowers. What a great cake for any Spring holiday celebration!
I’ve been meaning to remake this cake for a couple of years. I originally posted this cake three years ago and I am too embarrassed to ask you to go see it. The idea was great but the photo not so much. I was brand-spanking new to blogging then and even newer to photographing my work. Hopefully I’ve improved a bit since then (shamelessly seeking opinions here).
This cake is just so perfect for any Spring occasion. I am planning on bringing this to my son’s class when they have their Easter egg hunt. I can’t wait to see the look on the kids’ faces. I love those babies so much, I’m like the class mom. It will be such a treat for them and a treat for me to see how much they love it.
For this cake, I used boxed chocolate cake because this cake takes a bit of work to put together and I wanted to save some time. If you want to use a homemade cake recipe, you can use my Chocolate Cake recipe that is found HERE and bake it in 9×13 baking pan instead of two round cake pans.
Spring Flower Bed Cake: Perfect for Spring Holidays
- 1 chocolate cake mix
- 12 oz cream cheese softened
- 4 oz unsalted butter softened
- 1/4 cup fudge topping
- 1/4 cup powder sugar
- 1 tsp vanilla extract
- Building the cake:
- 13.5 oz can of Cream Filled Wafers
- 5-6 Flower cookies sugar free shortbread cookies
- Candy coated chocolate candy balls
- 1/2 cup Yellow candy melts
- Long wooden skewers
- Green food coloring
- Prepare the cake according to instructions, in a 9x13 pan. Cool completely.
- In a stand up mixer, beat cream cheese and butter for about 2 minutes on medium speed, until light and smooth. Beat in hot fudge topping, vanilla and powder sugar starting on slow and then raise the speed to medium and beat until all incorporated.
- Cut the cake in 3 even rectangles. Stack them together and trim the sides so they are even. Save all the scraps!
- Frost the cake in between the layers and all over the sides and top.
- Start stacking the wafers, upright, like a fence, all around the sides of the cake. Depending on the height of your cake, you may need to trim the wafers. Use a serrated knife to do that. Press them onto the frosting, lightly.
- Crumble the cake scraps and sprinkle over the top to create the "dirt."
- Melt the candy melts in the microwave for a minute, on half the power and stir well. Dip the cookies in the yellow melted candy and place them on parchment paper to harden. Drop a candy ball in the center of each flower cookie.
- Drip some food coloring on the cotton ball. Rub the skewers with the food coloring. Cut the skewers down if they are too long.
- Place the cookies on top of the skewer but not all the way through. (Don't press too hard.)
- Stick the flowers in the cake.
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