May 17th cake with edible flowers - get the recipe
Many of us associate the pavlova cake with Norway’s Constitution Day on May 17th, but this year, a completely different cake is taking center stage. Decorated with edible flowers from Plantasjen, hobby baker Rookiecakes has created a trendy sheet cake for this year’s 17th of May celebration.
Gina Alexandra Robles, who runs the Instagram account Rookiecakes, loves experimenting with different colors—both with food coloring and edible flowers—when she bakes sheet cakes to make them more exciting.
“I love using flowers as decoration, and I think it takes cakes and cupcakes to a whole new level. Plus, they can be used in so many different ways, so there’s room to play around. The flowers can be used fresh, dried, or crystallized with sugar and egg white,” says Robles.
For this year’s 17th of May celebration, she drew inspiration from the sheet cake trend and created a beautiful carrot cake with edible flowers in collaboration with Plantasjen.
“Fresh edible flowers should be the last thing you add to the cake—preferably right before serving to keep them looking their best. If you’re short on time on Constitution Day or want to decorate the cake in advance, crystallizing, drying, or pressing the flowers are great alternatives. And most importantly, make sure the flowers are edible. To be absolutely sure, you can easily check at Plantasjen, where edible plants are clearly marked,” says Robles.
Here is the recipe for Rookiecakes' juicy carrot cake in a loaf pan for 17th of May with edible flowers as decoration:
Carrot cake with edible flowers for Constitution Day
*This recipe is for a small sheet cake measuring 20x30 cm, which yields approximately 15 servings. If you want to make a large sheet cake, simply double the recipe.
Ingredients
- 4 eggs
- 350 g sugar
- 3 grated carrots (approx. 250g)
- 150 g butter
- 240 g flour
- 2 tsp baking powder
- 1 tsp cardamom (can be omitted)
- 2 tsp cinnamon
- 1 pinch nutmeg (can be omitted)
- 2 tsp vanilla extract or vanilla sugar.
- Mix room temperature butter and cream cheese well together with lemon and vanilla extract.
- Sift in half of the powdered sugar and mix until everything is well combined.
- Use a spatula to scrape along the sides and bottom before sifting in the rest of the powdered sugar.
- Mix at full speed, but be careful not to mix for too long. The frosting will become too runny to pipe onto the cake.
- Decorate the cake with frosting and garnish with flowers and sprinkles.
Tip: For an extra moist cake, you can grate a peeled apple into the batter!
This is how you do it
- Whisk 4 eggs and 350 g sugar until light and fluffy.
- Melt 150 g butter, set aside and let it cool slightly.
- Fold the butter into the egg mixture along with the grated carrots. Stir gently with a spatula. Do not use a hand mixer or stand mixer.
- Sift together the flour, baking powder, cardamom, cinnamon, nutmeg, and vanilla sugar, and gently fold it into the batter.
- Pour the batter into a baking tray lined with parchment paper.
- Bake at 200°C for about 24–30 minutes. Check with a toothpick or matchstick to see if the cake is fully baked.
- Let the cake cool completely before spreading on the frosting.
Cream cheese frosting
Ingredients
- 700 g powdered sugar
- 250 g room temperature butter
- 250 g cold cream cheese
- 3 tsp lemon juice
- 2 tsp vanilla extract/vanilla powder
This is how you do it
- Mix room temperature butter and cream cheese well together with lemon juice and vanilla extract.
- Sift in half of the powdered sugar and mix until everything is well combined.
- Use a spatula to scrape along the sides and bottom before sifting in the remaining powdered sugar.
- Mix on high speed, but be careful not to overmix. If mixed too long, the frosting will become too soft to pipe onto the cake.
- Decorate the cake with frosting and garnish with flowers and sprinkles.
Tip: Chill the frosting in the refrigerator before use to make it more stable and easier to work with using different piping tips!
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