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Dome Cake with Spring Pink Tulip Garnish

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This elegant spring dome cake combines soft vanilla-almond sponge, rich mascarpone filling, and a whipped buttercream frosting. Finished with a dome shape and topped with real pink tulips, it’s the perfect blend of flavor, beauty, and seasonal sophistication.

Ingredients

For the Cake (Vanilla Almond Sponge):

  • 2 1/2 cups all-purpose flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 4 large eggs

  • 1 tbsp vanilla extract

  • 1 tsp almond extract

  • 1 cup whole milk (room temperature)

For the Filling (Mascarpone Cream):

  • 1 cup mascarpone cheese

  • 1/2 cup heavy cream

  • 1/3 cup powdered sugar

  • 1 tsp vanilla extract

For the Whipped Buttercream:

  • 1 1/4 cups unsalted butter, softened

  • 3 1/2 cups powdered sugar

  • 1/4 cup heavy cream or milk

  • 1 tsp vanilla extract

  • Optional: gel food coloring for tinting

Decoration:

  • Fresh pink tulips (pesticide-free, rinsed and dried)

  • Edible pearls or gold sprinkles

  • Optional: dried bunny tails, microflowers, or floral picks

Instructions

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch dome or oven-safe mixing bowl or bake in regular 8-inch round pans for later shaping.

  2. In a bowl, whisk flour, baking powder, and salt.

  3. In a large bowl, cream the butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then add vanilla and almond extracts.

  5. Alternate adding dry ingredients and milk, mixing just until combined.

  6. Pour into prepared pan(s) and bake for 40–45 minutes (dome) or 30–35 minutes (round pans), or until a toothpick comes out clean.

  7. Cool completely, then trim to shape if needed.

Step 2: Make the Mascarpone Filling

  1. Beat mascarpone, powdered sugar, and vanilla until smooth.

  2. Slowly add cream and beat until light and fluffy.

  3. Chill until ready to use.

Step 3: Make the Buttercream

  1. Beat butter until creamy. Gradually add powdered sugar.

  2. Add vanilla and cream, and beat on high until light and fluffy.

  3. Tint with gel coloring if desired.

Assembly

  1. If using layers, fill with mascarpone cream between two domed or trimmed cakes.

  2. Crumb coat with a thin layer of buttercream and chill for 20 minutes.

  3. Frost smoothly or pipe rosettes and ribbon textures as shown in the photo.

  4. Gently insert food-safe tulip stems into the top center using floral picks or wrap stems in parchment.

  5. Decorate with edible pearls and dried floral accents for added elegance.

Find it online: https://yumfoodusa.com/dome-cake-with-spring-pink-tulip-garnish/