Spring Garden Cake


A chocolate spring garden cake decorated with a white fondant fence and topped with cookie crumbs and tiny fondant vegetables. 

Makes one 6-inch square cake


Things you'll need

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup + 2 1/2 tablespoons sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 2 1/2 tablespoons water
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 2 tablespoons vegetable oil
  • 2 cups American buttercream
  • 1/2 cup semi-sweet chocolate chips
  • Fondant: red, white, green, orange and brown
  • Green American buttercream
  • Chocolate cookie crumbs, Oreos
  • Piping bags
  • Corn starch
  • Fondant extruder
  • Ball tool
  • Pointed fondant tool
  • Brushes
  • Flower forming pad
  • Rolling pin
  • Piping tips: #233, #8
  • Ruler

Let's get started!

  1. Preheat the oven to 325F. Grease and line the 6-inch pan.
  2. In a large bowl, whisk together the flour, baking soda, cocoa powder, cinnamon and salt. Add the sugar and brown sugar, whisk to combine.
  3. In a medium bowl, whisk the eggs, water and vanilla. Add the sour cream and oil and whisk to combine.
  4. Combine the wet mixture and dry mixture. 
  5. Pour into the prepared pan and bake for 35-40 minutes or until toothpick inserted comes out clean.
  6. Let cake cool completely, slice into two even layers
  7. Chocolate buttercream: Melt the chocolate, let it cool slightly and whisk into room temperature American buttercream. 
  8. Stack cake on 10" square cake board, filling with chocolate buttercream.
  9. Ice the outside of the cake with green buttercream, until smooth.

Time to Decorate!

  1. Roll out the white fondant to create the fence around the gate. Cut out 20 thicker 3-inch tall fence boards and 8 thin 6-inch long strips. Place on sides of cake, using buttercream to help it stick.
  2. Pipe grass tip border in green buttercream along the top edge of the cake, fill the top with chocolate cookie crumbs.
  3. Carrots: Using orange fondant, make small carrots. Using the fondant extruder and green fondant, make the carrot tops and attach using water. 
  4. Radishes: Using red and white fondant, make radishes. Using flower forming pad, ball tool, and green fondant make radish tops and attach using a dab of water. 
  5. Cabbages: Using 3 shades of green fondant, flower forming pad, ball tool, and clover cutter, make the cabbages.
  6. Cauliflower: Using white and green fondant, flower forming pad, ball tool, clover cutter and #8 round top, create the cauliflowers. 
  7. Shovel: Using brown and white fondant, tear drop cutter, flower forming pad and ball tool, make a tiny shovel. 
  8. Place fondant vegetable in rows in the cookie crumbs. 



Written By Rosanna Pansino

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