This Celery Stamp Rose Painted Cake is a stunning blend of artistry and flavor, perfect for impressing guests or treating yourself. The moist, tender cake is infused with subtle vanilla notes, while the creamy frosting adds a luscious, velvety finish. In just over an hour, you’ll create a masterpiece that’s as delightful to eat as it is to admire.
Using celery as a natural stamp, you’ll craft delicate rose designs that bring a touch of elegance to every slice. The process is surprisingly simple yet yields breathtaking results, making it ideal for bakers of all levels. The combination of soft cake, smooth frosting, and vibrant edible paint creates a sensory experience that’s both visually and deliciously rewarding.
Ingredients for Celery Stamp Rose Painted Cake
- For the Cake:
- 2 sticks (8oz/225g) butter, at room temperature
- 1 cup (8oz/225g) sugar
- 4 eggs, beaten
- 1 ⅔ cups (8oz/225g) all-purpose flour
- 3 teaspoons baking powder
- For Decorating:
- Buttercream frosting (1/2 recipe will be enough)
- Fondant (1/2 recipe will be enough)
- Celery (cut into halves for stamping)
- Pink/Red food dye
- Green food dye
- Sponges (makeup or kitchen sponges)
- Elastic bands (for binding celery stalks)
Step-by-Step Instructions
- Prepare the Cake Batter: In a large bowl, cream together the butter and sugar until light, fluffy, and pale in color. Gradually add the beaten eggs while mixing until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, combine the baking powder and flour. Turn the mixer on low and mix in the flour until just incorporated. Avoid overmixing to prevent a tough cake.
- Bake the Cake: Divide the batter evenly between the prepared cake tins. Smooth the surface with a spatula or the back of a spoon. Bake at 350°F/180°C for 35-40 minutes or until golden and the cake springs back when pressed. Cool completely on a wire rack.
- Prepare the Cake for Decorating: Fill and cover the cake with buttercream frosting. Refrigerate until ready to decorate.
- Apply Fondant: Roll out the fondant to 1/8 inch thickness and carefully lay it over the cake. Trim the excess, leaving a little extra to ensure full coverage.
- Create the Celery Stamp: Cut celery in half to resemble a rose shape. Adjust the stalks as needed and secure with an elastic band.
- Prepare the Food Dye: Place pink/red and green food dyes in separate bowls. Dip a sponge into the dye and dab it onto the celery stamp. Test the stamp on paper until you’re satisfied with the imprint.
- Stamp the Cake: Gently press the celery stamp onto the cake, rolling it slightly for a clean imprint. Avoid leaving the stamp on too long to prevent smudging.
- Add Leaves: Bind two small celery stalks with an elastic band to create a leaf stamp. Dip in green dye and stamp between the roses.
- Store and Serve: Refrigerate the cake until ready to serve. Let it sit at room temperature for an hour before eating. Decorate up to 24 hours in advance and enjoy!
Time-Saving Tips for a Stunning Cake
To streamline the process, prepare your buttercream frosting and fondant a day in advance and store them in the fridge. This way, you can focus on baking and decorating without feeling rushed. Additionally, use pre-cut celery stalks for stamping to save time on trimming and shaping.
Storage and Serving Suggestions
Store your decorated cake in the fridge for up to 24 hours, but let it sit at room temperature for an hour before serving to ensure the best texture. For a beautiful presentation, pair the cake with fresh berries or a dusting of powdered sugar for an elegant touch.
Creative Variations for Your Cake
Experiment with different food dye colors to create unique rose designs, such as ombre shades or multi-colored blooms. You can also swap celery for other vegetables like bell peppers or okra for different stamp patterns. For a twist, try adding a hint of lemon zest to the cake batter for a refreshing flavor.
Essential Equipment for Perfect Decorating
Make sure you have a sturdy rolling pin for smooth fondant application and a sharp knife for trimming excess. Use small kitchen sponges or makeup sponges for precise dye application, and keep elastic bands handy for securing celery stalks into rose shapes.
Common Questions Answered
Wondering if the cake can be made ahead? Absolutely! Bake and frost the cake a day before, then decorate it the next day. If the fondant cracks, gently smooth it with a bit of water. For a cleaner stamp, blot excess dye on a paper towel before pressing onto the cake.
Celery Stamp Rose Painted Cake
Ingredients
Cake Batter
- 2 sticks butter, at room temperature 8oz/225g
- 1 cup sugar 8oz/225g
- 4 eggs, beaten
- 1 ⅔ cups all purpose flour 8oz/225g
- 3 teaspoons baking powder
Decorating
- 1/2 recipe Buttercream frosting
- 1/2 recipe Fondant Recipe
- Celery
- Pink/Red Food dye
- Green Food dye
- Sponges (make up or kitchen sponges)
- Elastic bands
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
- While the machine is running, slowly pour in the beaten eggs bit by bit until full incorporated.
- Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake at 350oF/180oC for roughly 35 to 40 mins or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To decorate the cake: Prepare your cake buy filing it and covering it in buttercream frosting. Keep in the fridge until needed.
- Roll out the Fondant to 1/8 inch thick and lay it over the cake. Cut off the excess fondant leave some excess to work make it it covers the whole cake.
- Cut your celery roughly in half. It should looks like a rose. If you want to add or take off a few stalks feel free to. You can easily it on by wrapping an elastic band around the celery.
- Place your food dye in two bowls. Dip your sponge into the food dye and then onto your celery. Try printing on a piece of paper a few times so you are happy with your stamp.
- When stamping on the cake don’t leave the stamp on too long or you might mush your imprint. I like to roll the stamp.
- For the leaves bind two small celery stalks with an elastic band and stamp them in between the roses.
- Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
- Decorate the cake up to 24 hours advance & enjoy!
