Today we’re diving into a step-by-step guide to making a beautiful pink and white ombre wedding cake with flowers. This cake isn’t just a dessert—it’s a showstopper for your celebration, combining soft color gradients with elegant floral decorations.

We’ll walk you through everything, from ingredients to finishing touches, so you can create a cake that’s both stunning and delicious.

Ingredients You’ll Need

For the Sponge (makes a 3-layer cake, 8-inch rounds):

- All-purpose flour: 450g (3 ½ cups)

- Granulated sugar: 400g (2 cups)

- Unsalted butter: 200g (¾ cup), softened

- Eggs: 6 large

- Milk: 240ml (1 cup)

- Baking powder: 15g (1 tablespoon)

- Salt: 2g (½ teaspoon)

- Vanilla extract: 10ml (2 teaspoons)

For Buttercream Frosting:

- Unsalted butter: 450g (2 cups), softened

- Icing sugar: 800g (6 ½ cups), sifted

- Heavy cream: 60ml (¼ cup)

- Vanilla extract: 10ml (2 teaspoons)

- Pink food coloring: as needed

For Decoration:

- Fresh flowers (roses, ranunculus, lisianthus): about 12–15 stems

- Optional edible glue or floral tape for safe placement

Step 1: Prepare the Sponge

1. Preheat oven to 175°C (350°F). Grease and line three 8-inch round cake pans.

2. In a bowl, mix flour, baking powder, and salt. Set aside.

3. In a separate large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one by one, mixing well after each. Add vanilla extract.

5. Alternate adding flour mixture and milk, starting and ending with flour. Mix until smooth.

6. Divide the batter evenly into the three prepared pans. Smooth tops.

7. Bake 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely on a wire rack.

Step 2: Make the Buttercream

1. In a large bowl, beat butter for 3–4 minutes until creamy.

2. Gradually add icing sugar, beating on low speed at first to avoid dust clouds, then high until smooth.

3. Add heavy cream and vanilla extract. Beat for another 3 minutes until fluffy.

4. Divide buttercream into four portions. Keep one white, and tint the others in increasingly darker shades of pink for the ombre effect.

Step 3: Assemble the Cake

1. Level the cakes using a serrated cake slicer or cake leveler.

2. Place the first layer on a cake board. Spread a thin layer of white buttercream evenly.

3. Place the second cake layer on top. Spread light pink buttercream evenly.

4. Add the top layer. Apply medium pink buttercream on top.

5. Apply a crumb coat (a thin layer of buttercream covering the entire cake) and chill for 15–20 minutes.

6. Smooth the final coat, blending white and pink buttercream from bottom to top to create the ombre gradient.

Step 4: Decorate with Flowers

1. Wash and trim flower stems. Wrap stems with floral tape or use edible glue to secure.

2. Place flowers strategically along the top edge and cascading down one side, matching the color flow of the ombre.

3. Adjust until the arrangement feels balanced. Avoid overloading—less is often more.

4. Optional: sprinkle edible shimmer dust or place a few small sugar flowers to enhance elegance.

Step 5: Cutting and Serving

1. Lykkers, for multi-layer cakes, the second layer is the most visible for guests—start slicing here.

2. Use a sharp, hot blade (dip in hot water and wipe dry) for clean cuts.

3. Slice round cakes into wedges, or layer by layer if multi-tiered.

4. Serve each guest a portion, making sure flowers are removed or safely handled.

Final Thoughts

Making a pink and white ombre wedding cake with flowers takes patience and care, but the result is magical. We love how the gentle gradient and fresh floral decorations combine to create a cake that’s elegant, modern, and unforgettable. Lykkers, by following these step-by-step instructions and using precise measurements, you can craft a cake that’s not only beautiful to look at but delicious to taste—sure to wow every guest at your celebration!