Ever look a beautifully decorated cakes and think, “My cakes NEVER come out that way.” Trust us…you’re not alone. But the good news is, you don’t need a lot of culinary expertise or baking tools to accomplish a Pinterest-worthy recipe. You just need to get creative! This lovely floral designed cake, for instance, looks like it required special tools and a steady hand to paint on each flower – but it didn’t! With a simple trick, it only took a few minutes for Gemma from Gemma’s Bigger Bolder Baking to get this beautifully decorated treat. Watch the video below to see what surprising tool she used to get this look.

To get this amazing effect for your birthday cakes, wedding cakes, or (coming up soon) Mother’s Day cakes, all you need is…drum roll, please…a head of celery.

It can’t be! But yes, it can. Using just some stalks of celery you can get these professional-looking designs on your cake in just a few minutes. And here’s how.

– 2 sticks (8oz/225g) butter, at room temperature
– 1 cup (8oz/225g) sugar
– 4 eggs, beaten
– 1 ⅔ cups (8oz/225g) all purpose flour
– 3 teaspoons baking powder
– Buttercream frosting (1/2 recipe will be enough)
– Fondant Recipe (1/2 recipe will be enough)
– For the decorating
– Celery
– Pink/Red Food dye
– Green Food dye
– Sponges (make up or kitchen sponges)
– Elastic bands


1. In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
2. While the machine is running, slowly pour in the beaten eggs bit by bit until full incorporated.
3. Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
5. Bake at 350oF/180oC for roughly 35 to 40 mins or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
6. To decorate the cake: Prepare your cake buy filing it and covering it in buttercream frosting. Keep in the fridge until needed
7. Roll out the Fondant to ⅛ inch thick and lay it over the cake. Cut off the excess fondant leave some excess to work make it it covers the whole cake.
8. Cut your celery roughly in half. It should looks like a rose. If you want to add or take off a few stalks feel free to. You can easily it on by wrapping an elastic band around the celery.
9. Place your food dye in two bowls. Dip your sponge into the food dye and then onto your celery. Try printing on a piece of paper a few times so you are happy with your stamp.
10. When stamping on the cake don’t leave the stamp on too long or you might mush your imprint. I like to roll the stamp.
11. For the leaves bind two small celery stalks with an elastic band and stamp them in between the roses.
12. Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
13. Decorate the cake up to 24 hours advance & enjoy!

Not sure how to make fondant or buttercream at home? Check out Gemma’s recipes for rolled fondant and creamy buttercream.