If you’re looking for an easy way to make a super cute and fun cake, pull-apart cakes might be for you. This simple flower is great way to get in on the action – it’s an easy intro to the very wide and creative world of simple cake decorating.
A pull-apart cake is a creation made of cupcakes, each frosted individually, then rearranged to make a design. This flower is made from 8 cupcakes, which means you can make three of them from a standard cake mix. I love pull-apart cakes for parties, because there’s no worrying about cutting and serving: people can literally just walk up and take a cupcake. No forks, plates, or dirty knives necessary!
Let me give you the recipe for a doctored cake mix and decorator’s buttercream, but you can do this project with literally any cake recipe and whatever icing you’d like as long as it works on cupcakes!
Flower Pull-Apart Cake
- 1 box cake mix
- 1 3.4 oz box of instant pudding
- 4 eggs
- 1 cup milk
- ⅓ cup melted butter
- ½ cup butter
- ½ cup shortening
- 1 tsp vanilla
- 4 cups powdered sugar
- 1-4 Tbsp water
- In a mixing bowl, mix together all ingredients until smooth.
- Spoon batter into a greased or lined muffin pan. Fill cups 2/3 full.
- Bake at 350° for 12-15 minutes.
- Allow to cool completely before frosting.
- Cream butter, shortening, and vanilla.
- Add powdered sugar 1 cup at a time and mix until well combined.
- Add water 1 Tbsp at a time until frosting reaches desired consistency.
Putting it all together!
Start by making your cupcakes. Y0u should be able to get 24 cupcakes out of a cake mix, so you can make 3 of these cute little flowers and even create a bouquet! I split mine into groups of three – one in the center, six around the edge, and one off to the side for the leaf.
Next mix up your icing. You’ll need three different colors. I used yellow for the center, pink for the petals, and green for the leaf.
You can frost your cupcakes any way you’d like. I just did the middle one as smooth as possible, but the petals I tried to give a more petal-y look to. I started by smoothing the frosting over the entire cupcake, then running my knife in a egg shape around the edge to define it. Then, I pulled the center towards one edge in three different strokes. It ends up looking like this:
The leaf is done by smoothing green frosting across the entire cupcake. Then, I used my knife to pull the frosting to a point on one side. The frosting hangs off the edge slightly, but if you’re using a decorator’s buttercream like the one in the recipe, it will hold its shape.
The last step is to assemble the whole thing. These flowers will fit on a standard-size dinner plate, which makes them easy to transport as well.
And there you have it! A super simple cake that’s perfect for Easter, Mothers Day, spring, or anytime you feel like a flower!
Don’t forget to pin!
Looking for more simple cakes?