Daisycake Recipes

DAISY CAKE

Steps:

• Baking: Bake the chocolate cake in two 6-inch round cake pans. Cool to room temperature, then freeze for no less than 6 hours, preferably overnight. (You may need to extend the recommended cooking time when using 6-inch pans.)
• Bake the white cake in a 9 by 13-inch pan. Cool to room temperature.
• Making the Surprise: Make the white buttercream.
• Level the chocolate cakes.
• Center the 3-inch round cookie cutter on top of one cake layer and gently press down to make a guideline. Repeat with the other cake layer.
• Using a small spoon (I got out my favorite silver baby spoon), insert it at a 45-degree angle and cut 1 inch deep just inside (but not cutting into) the guideline. Work your way around the cake, carving out small sections at a time until you have an even well with an island in the center. Clear out all the crumbs and extra cake.
• Next, carve out the bottom petal. Using a small, sharp knife, cut out a small circle in the island at the center of the cavity. Remove all the crumbs.
• Repeat the carving on the second chocolate layer so that the two layers match.
• Use about 1/4 of the white cake to make a white cake mixture. Break the cake into crumbs in a large bowl and mix in 1 scant tablespoon of buttercream until the mixture is the consistency of Play-Doh. Add 1 or 2 drops of white food coloring if needed.
• To fill in the cavities in the chocolate layers, roll out 2 small balls of white cake mixture for the centers and "snakes" as needed to fill the outside rims.
• Gently press a ball into the center of the first cake layer and snakes into the outside rim.
• Crumble 1/4 cup of the white cake into a bowl, mix in 1 small teaspoon of buttercream, and add 1 or 2 drops of yellow food coloring. Roll this cake mixture into a ball and place the ball in the center of the white cake mixture. Build up white cake mixture around the ball.
• Fill the other chocolate layer with white cake mixture. Create a small well where the top of the yellow ball will fit. Go back in and fill any open areas with the white cake mixture.
• Make the chocolate buttercream. Using the offset spatula, spread a thin layer around the top of the chocolate part of one layer, being careful not to get any frosting on the white or yellow cake mixture. Gently turn over the other cake and lay it on top of the first so that the white petals meet in the middle.
• Set the cake on a cake stand and cover it in a crumb coat. Chill for at least 1 hour.
• Frosting and Decorating: Divide the white buttercream between 2 bowls. Tint one white and the other sky blue. Set aside 1/4 cup of the white buttercream and tint it yellow. Set aside another 1/4 cup and leave it white. Tint the remaining buttercream green.
• Cover the exterior of the cake in a smooth layer of sky blue buttercream.
• Insert a number 2 decorating tip into a pastry bag and fill it with the green buttercream. Go around the base of the cake and pipe out the words "Oh Happy Day!" (or whatever phrase you like!) over and over again. To create the effect of grass, simply pipe stacks of the same letter. Above the A write four more As; above the Y write two more Ys; and so on. Go around the entire cake and vary the heights of the letter stacks.
• Insert a number 3 tip into a pastry bag and fill it with white buttercream. Pipe out six-petal daisies all around the sides of the cake. If you created a smooth top, you can put them on top as well. I left the top of my cake rough.
• Insert a number 4 tip into a pastry bag and fill it with the yellow buttercream. Place a dot in the center of each flower.
• Chill the cake until serving.

LAZY DAISY CAKE

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.

LAZY DAISY CAKE

Steps:

• Heat the oven to 350°F and spray a 9x9-inch cake pan with non-stick cooking spray. In a medium saucepan over medium heat add the milk.
• Once the milk begins to simmer turn off the heat and add the tablespoon of butter and vanilla. Stir until the butter is melted. Set aside to cool.
• In a medium bowl add the sugar, milk mixture, and eggs. Mix until well combined.
• Then add the flour, baking powder, and salt. Mix until no large lumps remain, about 12 strokes.
• Pour the batter into the prepared pan.
• Bake for 22-25 minutes, or until the cake is just golden brown around the edges and the center of the cake springs back when gently pressed.
• While the cake bakes prepare the icing. In a medium saucepan combine the brown sugar, five tablespoons of butter, and cream.
• Cook the mixture over medium heat until it comes to a boil then turn off the heat and stir in the coconut.
• Once the cake has baked remove it from the oven and turn on the broiler. Spread the icing evenly over the cake, then place the cake under the broiler for 3-5 minutes, or until the icing is bubbling vigorously all over. Remove the cake from the oven and cool to room temperature in the pan before slicing and serving. Keeps for up to three days in an air tight container at room temperature.

MOIST LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

LAZY DAZY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.
• In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.
• In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.
• Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
• To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.

LAZY DAISY OLD-FASHIONED CAKE

Steps:

• Heat the oven up to 350F. Beat the eggs with a mixer until frothy. Add the sugar, salt and vanilla and beat well. Add the flour and the baking powder to the batter; mix until well-blended. In a medium ceramic bowl, microwave the milk and the butter on high for 35 seconds. Stir the butter until it is completely melted in the hot milk. Add the milk mixture to the batter and mix until well-combined. Do not overbeat if using the mixer!
• Pour the batter in a greased 9x19-inch square pan, place on the middle rack in the oven and bake for 30-35 minutes until golden brown.
• For the topping, mix all the ingredients together and pour on the top of the baked cake. Stick it back in the oven and set the oven on the BROIL setting (400F). Let the topping broil until bubbly. Cut in the squares. Serve warm with a dollop of ice cream on the top.

DAISY CAKE

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
• In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
• For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.

LAZY DAISY OATMEAL CAKE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Grease (with shortening) and flour a 13- x 9-inch broiler-safe baking pan.
• Stir together boiling water and rolled oats in a small heatproof bowl; let stand until room temperature, about 30 minutes, stirring occasionally to soften oats.
• Meanwhile, whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Beat butter, granulated sugar, brown sugar, and vanilla in bowl of a stand mixer fitted with a paddle attachment on high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 2 additions, beating on low speed until just combined. Beat in oatmeal mixture on low speed until just combined.
• Scrape bowl, and stir well with a rubber spatula. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan on a wire rack 10 minutes. (The cake should be warm, but not hot when topping is added.) Increase oven temperature to broil.
• While the cake cools, prepare the Topping: Bring butter, brown sugar, and milk to a simmer in a medium saucepan over medium-high, stirring to melt butter. Cook, stirring constantly, 1 minute. Remove from heat, and stir in coconut and nuts.
• Immediately spread topping over warm cake. Broil on center rack in preheated oven until topping bubbles and begins to brown, 2 to 3 minutes. (Watch cake carefully to avoid scorching.) Cool cake to room temperature, about 1 hour. Store at room temperature an airtight container or wrapped in plastic wrap up to 4 days.

DAISY CAKE

Steps:

• For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 14 muffin cups with cupcake liners. Grease the bottom and sides of an 8-inch round cake pan.
• Prepare the cake batter according to the package instructions. Fill the prepared muffin cups halfway full with batter. Scrape the remaining batter (about 2 1/2 cups) into the prepared cake pan.
• Bake the cupcakes and cake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 18 to 20 minutes for the cupcakes and 23 to 28 minutes for the cake. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
• Transfer 3 cups of the frosting to a large pastry bag fitted with a 1/4-inch plain round tip (number 803).
• Transfer 1 cup of the frosting to a small bowl and tint with the golden yellow gel food coloring. Scrape the yellow frosting into a small pastry bag fitted with a 3/8-inch plain round tip (number 804).
• Cover the remaining frosting (about 2 cups) with plastic and reserve for frosting the cake.
• To assemble: Place the cake layer upside down on an extra-large cutting board or platter (at least 18-by-14-inches). Arrange the cupcakes in their liners around the cake to create a daisy shape. Pipe a border of the white frosting along the edges of the daisy. Using a small offset spatula, spread the reserved white frosting evenly inside the border to frost the top of the cake and bring the cupcakes and cake together into one cake.
• Gently invert a small bowl (with a diameter of about 3 1/2-inches) in the center of the cake to lightly indent a circle. Remove the bowl. Using the indented circle as a guideline, pipe small dollops of the yellow frosting with peaks to fill in the circle.
• Pipe a border of white frosting along the edge of each petal to define their shapes. To serve, remove the cupcakes and slice the cake.

LAZY DAISY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
• Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.