Mini Wedding Cakes with Edible Flowers

mini wedding cakes with edible flowers Dessert
Mini Wedding Cakes with Edible Flowers
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 2

These mini cakes are a beautiful transformation of the classic three-tiered wedding cake. Easy to decorate using fresh edible flowers and would be adorable at every place setting! MORE+ LESS-

Updated December 26, 2014


box Betty Crocker™ Super Moist™ white cake mix (or any flavor)
egg whites
1 1/4
cup water
cup vegetable oil
container Betty Crocker™ fluffy white frosting
Edible fresh flowers to garnish


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  • 1
    Preheat the oven to 350°F. Bake the cake according to the directions on the box.
  • 2
    Grease the cake pan with oil, so they are easy to release.
  • 3
    Pour the cake batter into two of the molds. You will have to double this recipe to make four cakes.
  • 4
    Cook for 35-40 minutes until the middle is cooked.
  • 5
    Let the cakes cool for a few minutes before flipping upside down to release them.
  • 6
    Frost each layer and then decorate with edible flowers such as marigolds, carnations, lavender or roses.

Nutrition Information

No nutrition information available for this recipe

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