Elegant Wedding Cake with Flowers – Yogurette Frosting, Coffee Chocolate

7. October 2020

Prep time: 7 hours

Serves: 80

This elegant wedding cake with flowers is the first two tier wedding cake I ever baked. Before I only baked three tier wedding cakes, and I can conclude that I absolutely love this floral wedding cake design which is simple, white, elegant and romantic. For a beautiful elegant wedding cake there is often not much needed, this simple elegant design with white buttercream and some flowers look wonderful and complete. The best part, it is really easy to make and I’ll take you along this wedding cake recipe including an entire tutorial on my Highlights on Instagram, you definitely need to check it out. For more wedding cake inspiration, also check out:

Simple White Wedding Cake

Even though this elegant wedding cake has a simple floral look, only covered in buttercream, it is an adventure from the insight! Before getting my hands on the recipe, I asked the couple if they already knew their desired flavors and they immediately asked me to create something with ‘coffee-chocolate’ and ‘Yogurette’ (a sweet that is made of yoghurt, strawberries and milk chocolate). My though process of integrating those flavors into the wedding cake recipe immediately began as I love these wedding cake flavors. I came up with the followingÖ

  • Coffee Chocolate: chocolate sponge cake with chocolate ganache, coffee buttercream and chocolate coffee beans.
  • Yogurette: vanilla sponge cakes with a yoghurt based frosting, fresh strawberries, milk chocolate ganache and Yogurette pieces.

These are definitely one of the best wedding cake flavors I ever created. But still there is on extraordinary wedding cake where one tier was completely savory. If you are curious, you can check out the Rustic Wedding Cake in Vintage Style here. I am fascinated by the fact that there are no limits when it comes to wedding cake flavors as it is not seen from the outside, also in the case of this elegant wedding cake.

Flower Decoration Cascading from the Top

The floral cascade wedding cake is the first one of that kind, I ever baked as well! I never had a floral themed wedding cake before and I really like it. I simply requested the wedding cake flowers from the wedding decoration, to keep it consistent in wedding style. At the location I stacked this two tiered wedding cake together, a detailed wedding cake tutorial for that you can find by scrolling down further. Once stacked, I cut the wedding cake flowers and simply put them on the cake, it makes the elegant wedding cake unique and gives it this elegant romantic style.

The floral cascade wedding cake is decorated with real flowers, thus it is super simple to make, no need to spend hours on making sugar flowers or fondant flowers. Wedding cake decorating becomes fairly simple this way, a beautiful DIY wedding cake.


Wedding Cake Elegant Romantic

For a simple white wedding I used white Swiss meringue buttercream to cover the two tiers of this elegant wedding cake and then decorated it with a flower arrangement. As said, to make a wedding cake elegant romantic it does not take much than covering it in buttercream. But, for this par ti can also gives some top tips:

  1. The buttercream needs to be smooth and on room temperature
  2. Fill the buttercream in a piping bag and cover the entire cake with it
  3. Take a cake scraper and smoothen the buttercream on the cake by twisting the cake stand and holding the scraper straight on the wedding cake until it’s all even
  4. For the final touch, heat up the scraper by placing it in hot water, thoroughly dry it and even out the buttercream, the heat will make the buttercream perfectly even
  5. For the edges, take the scraper and move it from the outside to the inside and get rid of the excess buttercream in between
  6. Cool it!

Watch the entire making of in my Highlights on Instagram! Decorate with flowers and when cutting the cake, those flowers can be put aside and then it’s time to enjoy the flavors.

Print Recipe

Elegant Wedding Cake with Flowers

  • Preparation time: 7 hours
  • Servings: 80


First layer: Coffee Chocolate

  • 1 chocolate sponge cake, 7" / 18cm diameter
  • 1 cup (240ml) coffee
  • 2 tbsp (15g) instant coffee
  • 1 egg
  • 1/3 cup (40g) cornstarch
  • 1/2 cup (80g) granulated sugar
  • 2 cup (500ml) full fat milk
  • 1 tsp (2 sheets) gelatin
  • 1 1/8 cup (250g) butter, room temperature
  • 4 cup (400g) dark chocolate
  • 2 cup (200g) milk chocolate
  • 1 1/2 cup (350ml) heavy cream
  • 1 1/2 cup (400g) cream cheese
  • 1 1/2 cup (150g) mocca coffee beans, sweets

Second layer: Yogurette - Yoghurt Frosting, Strawberries, Milk Chocolate

  • 1 sponge cake, 10" / 26cm diameter
  • 3 cup (700ml) heavy cream
  • 2 tsp (2 packets) vanilla OR vanilla sugar
  • 2 cup (500g) cream cheese
  • 2 cup (500ml) regular yoghurt , 3.5% fat
  • 1/2 & 1/3 cup (200g) low fat Greek yoghurt
  • 1/2 cup (80g) granulated sugar
  • 4 tsp (8 sheets) gelatin
  • 4 cup (400g) milk chocolate
  • 2 cup (200g) heavy cream
  • 3 cup (500g) fresh strawberries, sliced
  • 2 cup (200g) yogurette

Coat Frosting: Swiss Merinuge Buttercream

  • 1 & 1/3 cup (300g) egg whites, 8 - 9 eggs
  • 2 1/2 cup (520g) granulated sugar
  • 4 cup (880g) butter, room temperature
  • 1 tsp (2 sheets) gelatin
  • flowers


First Layer: Coffee Chocolate

  • Coffee Buttercream:

    1. Mix egg, cornstarch, sugar and instant coffee with a bit of the milk.
    2. Bring rest of milk to boil. Add the egg mixture and continuously stir (don’t let it burn) until cream thickens and fill into another bowl.
    3. Add gelatin according to package instructions into the coffee pudding. Let cool to room temperature.
    4. Beat the butter until fluffy and add the pudding spoon by spoon and mix well in between.
    5. Let cool for minimum 4 hours. Before using the buttercream, let come to room temperature and mix for 1 minute.

    Chocolate Frosting:

    1. Cut the chocolate in small pieces.
    2. Bring the heavy cream to almost boil and add the chocolate pieces, let sit for one minute. Stir it all very gently with a whisk. Let completely cool down and sit become firm overnight.
    3. Whisk up the chocolate ganache and add the cream cheese.

Second layer: Yogurette – Yoghurt Frosting, Strawberries, Milk Chocolate

  • Yoghurt Frosting

    1. In a fat-free bowl (wipe out the bowl and whisk with vinegar) beat the heavy cream (adding Sahnsteif) and vanilla sugar until it is perfect whipped cream. Do the dummy test by holding it the bowl with the whipped cream upside down above your head. If it falls out it’s not perfectly whipped.
    2. Mix together regular yoghurt, cream cheese, low fat Greek yoghurt and sugar with a whisk. Add gelatin according to package instructions into the mixture.
    3. Gently mix the whipped cream into the yoghurt mixture.

    Chocolate Ganache:

    1. Cut the chocolate in small pieces.
    2. Bring the heavy cream to almost boil and add the chocolate pieces, let sit for one minute. Stir it all very gently with a whisk. Let completely cool down and sit become firm overnight.
    3. Before using it, whip it up for 1 minute.

    Strawberries & Yogurette:

    1. Wash and dice the strawberries into slices.
    2. Cut the Yogurettes into small pieces.

Coat Frosting: Swiss Merinuge Buttercream

    1. In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites and sugar. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and it becomes a frothy texture.
    2. Now beat the egg whites on high speed with a standing mixer until it is room temperature and perfectly whipped meringue. This can take up to 10 minutes. Once it is room temperature add the butter bit by bit, approx. 1 tbsp big pieces.
    3. Add gelatin according to package instructions into the mixture.
    4. Before using it, let it come down to room temperature. Stir it with a whisk and it’s ready to use.


Wedding Cake Staking:

    1. For each layer decide which of the five layers is the bottom and the top of the layer.
    2. For the coffee chocolate layer, sprinkle all of the sponge cakes with a bit of the coffee.
    3. For the upper layer cut out a cake board that is just a little smaller than the 7 inch diameter of the layer. Put some frosting as glue in between on the cake board and place the bottom layer on it.
    4. On the bottom layer which is on the cake board and the other three, fill a piping bag with the frosting and put it as circle on the borders. IMPORTANT: leave one pinky length between frosting and border, this is needed for the coating. After that, divide the fillings in four and fill each of the four layers with the frosting (and other fillings).
    5. In case there are two frostings. Place the first frosting on the layers and on top the second one. Then top it with other fillings, such as strawberries or walnuts.
    6. Stack the layers on each other. The fifth cake layer without any frosting goes on top.
    7. Proceed with both layers of the wedding cake like that.
    8. Coating: frost each layer individually in with the Swiss meringue buttercream.
    9. Stabilization: place five cake dowels into the bottom layer which are in the diameter of the layer above it.
    10. Stacking: once the cake is at the place where it will be cut, stack the layers on each other. A cake lifter can help you a lot.

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