It’s finally time for another cake recipe!!! It’s been so long since our last cake recipe (only about a month, but a long time for me haha), so I figured we’d go super creative with this one! If you guys don’t already know Alana Jones-Mann, she makes incredible, colorful shag cakes, AND a few years ago she made this beautiful wallpaper cake that I’ve always been wowed by. I’m sure you’ve seen that flamingo wallpaper floating around Instagram by now; you know the one in every fancy bathroom in NYC. Wellll, I was inspired by Alana’s wallpaper cake to turn this super popular wallpaper into you guessed it, a cake, today! I can’t wallpaper our walls, so I figured I’ll take the next option! 😉
The best parts about this are that everything is edible and you could easily hack an ugly grocery store cake and cover the outside to make it pretty. Anytime you can do a complete makeover on a grocery store cake, I say go for it! I’ll leave you to stare at this wallpaper in awe and figure out how you can now incorporate it into your home. Ha!
For the cake:
1 cup sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 cup milk
5″ cake pans
Flamingo print out (here)
For the buttercream:
2 sticks of butter, softened
3-4 cups powdered sugar
2 teaspoons vanilla
Pinch of salt
2-3 tablespoons of milk
1. Download the flamingo print out above and get it printed out at a grocery store. We used three 8 1/2″ x 11″ sheets for a 5 inch cake. Most grocery stores with a bakery section will print out edible rice paper sheets for you. If you’re using a store bought-cake, all you have to do is cut the rice paper image to size, and gently push it onto the side and top of the cake.
2. To make the cake recipe above, grease your cake pans and set aside. Set your oven to 350 degrees Fahrenheit.
3. In a large bowl, cream together the sugar and butter. Beat in the eggs and vanilla. In a separate bowl, combine the flour and baking powder and slowly add the dry ingredients to the wet ingredients. Stir in the milk until the batter is smooth. Pour the batter into your cake pans about 1/2 of the way full.
4. Bake for 30-40 minutes or until a knife comes clean out of the middle of the cake.
5. To make the buttercream, in a large bowl, cream the butter and sugar together until light and fluffy. Add in vanilla and salt and mix well.
6. Add in the milk and mix until everything is combined. Spoon the buttercream into a piping bag and assemble your cake once it’s cooled. When the cake is assembled, frost the outside with buttercream and gently press the rice paper onto the buttercream while it is still soft.
7. Allow the buttercream to harden a bit before cutting the cake to get that perfect slice, and enjoy!
Raise your hand if you’ve seen this wallpaper! How many of you like the idea of testing out your wallpaper ideas on a cake? It’s definitely my favorite way to help plan out a room! I think our next wallpaper cake will be a lemon flavored lemon wallpaper, or is that too much?! What kind of flavor and image combination would you choose, let us know in the comments!