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+ servings
A round cake decorated with maroon and white fondant flowers and 2 large maroon roses.
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5 from 1 vote

70th Birthday Cake with Flowers

This 70th birthday cake makes an elegant cake design for a woman, with handmade gum paste roses and fondant flowers in maroon and ivory.
Prep Time30 minutes
Cook Time50 minutes
Decorating time3 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 1 Seven inches round cake
Calories: 5753.5kcal
Author: Priya Maha

Equipment

  • Floral wire
  • Lollipop sticks
  • Gold dragees
  • Fondant extruder
  • 5 petal flower plunger cutter
  • Simple blossom cutter with veiner
  • Hydrangeas petal cutter and veining mold
  • FMM Sugarcraft Tappit Block Letters and Numbers cutter
  • Gold ribbon
  • Shortening

Ingredients

Cake

  • 360 g self raising flour
  • 360 g granulated sugar
  • 360 g butter
  • 6 eggs
  • 100 ml milk
  • 15 g cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder

Frosting

Instructions

Baking the cake

  • Preheat oven to 170 °Celsius. Grease and line two 7-inches round cake tins.
  • Mix cocoa powder with ¼ of the milk and leave aside.
  • In a separate bowl, beat butter and sugar till soft and creamy.
  • Add eggs, one at a time, beating well after each addition.
  • In another separate bowl, sift flour, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
  • Finally add in vanilla extract and combine well.
  • Transfer ⅓ of the batter into a separate bowl and add the milk-cocoa mixture to it. Mix well.
  • Scoop the plain batter and chocolate batter alternately into 2 equal sized, well greased and floured cake tins.
  • Bake the cakes for approximately 45 to 50 minutes until the top of the cake springs back when lightly pressed. The cakes are done when a skewer inserted in the center of the cake comes out without any wet batter.
  • Remove cakes from oven and let them cool completely before frosting and decorating.

Preparing the cake for decoration

  • Once the cakes are baked and have cooled down, level the tops.
  • Make the buttercream and fill the cake layers.
  • Cover the top and sides with a thin coat of buttercream.
  • Covering the cake and cake board with fondant
  • Roll the ivory fondant to about ⅛th of an inch thickness.
  • Cover the cake with the fondant and smooth the sides.
  • Next, roll some maroon fondant and cover the cake board.

The roses

  • Tint white gum paste with maroon and electric purple food colors to make the rose petals
  • Attach a wire to a styrofoam ball to make the core for the roses. Apply hot glue to the wire before inserting into the styrofoam to secure it to the ball.

Lettering on the 70th birthday cake

  • Use FMM Tappit letter and number cutters to cut out the birthday message in gum paste. Use the same color that was used to make the roses.
  • After the lettering, prepare the rest of the flowers for the cake. Make with fondant and use a combination of Ivory and 2 shades of Maroon for these. I had a total of 4 different types of flowers on the cake.
  • The first two largest ones are the hydrangeas and simple blossoms. Click here to see how to make the hydrangeas and here for the simple blossom flowers. The other 2 types of flowers on the cake are slightly smaller ones. Both these flowers are cut using the 5 petal plunger cutters. Of these two, vein the larger ones using the same veining mold as the simple blossom flowers. And leave the smaller ones plain.

Assembling the cake

  • Once all the flowers are ready, you can assemble the 70th birthday cake. Start with the roses, followed by the lettering on the cake and then the swirls.
  • To make the swirls, roll and shape them by hand and attach them to the cake with shortening.
  • Once all the swirls are done, put on the flowers. Use glue for the flowers to make sure they are totally secured to the cake.
  • After the flowers, attach the gold ribbon and add the red rope border around it. Attach these with glue.
  • And finally, add the gold dragees randomly on the cake edges. There is no need to use any glue to put these on the cake, simply press them into the fondant to hold them in place.

Nutrition

Calories: 5753.5kcal | Carbohydrates: 636.6g | Protein: 85.8g | Fat: 329.6g | Saturated Fat: 197.3g | Polyunsaturated Fat: 18.8g | Monounsaturated Fat: 87.2g | Trans Fat: 11.9g | Cholesterol: 1768.5mg | Sodium: 3642.6mg | Potassium: 1207.3mg | Fiber: 14.2g | Sugar: 367.3g | Vitamin A: 10596.3IU | Calcium: 615mg | Iron: 10.5mg