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Mini Wedding Cakes with Edible Flowers

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  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 2
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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!. Recipe by Sugar and Charm.
Created May 17, 2018
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  • 1 box Betty Crocker™ SuperMoist™ white cake mix (or any flavour)
  • 3 egg whites
  • 1 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 container Betty Crocker™ Whipped fluffy white frosting
  • Edible fresh flowers to garnish


  • 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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