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Mother's Day Cake with chrysanthemum
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5 from 1 vote

Mother's Day Cake

A lovely, buttery plain cake decorated with fresh cream, berries and chrysanthemums.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Australian
Keyword: mothers day cake
Servings: 12 slices
Calories: 286kcal


  • 1/2 cup butter (115 grams)
  • 1 cup caster sugar
  • 1 cup milk
  • 3 egg whites
  • 2 cups SR flour
  • 1 teaspoon vanilla essence


  • 200 mls thickened cream
  • 7 strawberries
  • 10 raspberries
  • 15 edible chrysanthemum flowers
  • 2 sprigs mint (or another green edible)
  • 2 drops pink or red food colouring


  • Pre-heat oven to a moderate temperature (160 degrees celsius, fan-forced).
  • Grease a small round tin (18-20cm diameter) and dust with flour, tipping excess flour from tin.
  • Cream butter and sugar in a stand mixer.
  • Add vanilla essence and continue to beat until pale and creamy.
  • Add milk slowly while beating on medium speed.
  • Add sifted flour gradually while mixing on lowest speed.
  • Beat egg whites to form stiff peaks and then gently fold into mixture.
  • Pour mixture into prepared tin and bake for 50-60 minutes.
  • Allow to cool.


  • Sit cake on a serving plate or stand.
  • Whip cream to form stiff peaks. Divid the cream in half and add food colour drops to one half. Stir through a little to get a marbled effect.
  • Use piping bags (or a freezer bag with the corner cut out) to pipe small and larger amounts of cream on the top of the cake and around the cake plate. (See video above)
  • Place washed and air dried berries, flowers and mint around the top of the cake and around the cake plate. (See video above)



Calories: 286kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 96mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg