Daisy Cake Food

LAZY DAISY CAKE

Steps:

• Preheat oven to 350°F.
• Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
• Next, stir in flour, baking powder and salt.
• Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
• Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
• Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
• Spread topping over cake fresh from the oven; leave oven on.
• Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
• Variation: use chopped pecans or walnuts instead of the coconut.

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.

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 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.

DAISY CAKE

Steps:

• Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
• With a small offset spatula, spread top of bottom layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first layer.
• Fit a pastry bag with a coupler, and fill with frosting (for petals); set aside. Tint 3/4 cup of remaining frosting dark green (for leaves and stems) and 1/3 cup frosting bright yellow (for dots); set aside. Tint 4 cups frosting chartreuse (for base coat) by mixing leaf green, lemon yellow, and a touch of egg yellow.
• Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups chartreuse frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups chartreuse frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator; chill until second coat is firm, about 15 minutes.
• Lightly score surface of cake with a knife to mark 8 wedges, wiping knife clean after making each mark.
• Decorate cake: Using green frosting and the #3 tip, pipe a slightly curved line for the stem. The daisy's petals are made with the #352 leaf tip. Using white frosting and holding the bag with the tip's pointed end facing up, apply pressure and pull out straight from the stem; release pressure and pull upward to finish each petal. Repeat, for twelve or more petals, wiping off the tip between strokes if necessary. Switch to yellow frosting and the #3 tip. Holding the bag at a 90 degree angle to the cake, make a mound of tiny dots in the center. Finally, with green frosting and the #352 leaf tip, pipe a small leaf originating at the base of the stem (using the same technique described for the petals).
• Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.

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.

GRANDMA'S LAZY DAISY CAKE

Steps:

• Beat eggs and add sugar until fluffy.
• Sift flour, salt and baking powder.
• Add to egg mixture and mix until well combined.
• Heat milk and butter to boiling point, add to batter and add vailla.
• Beat slightly.
• Pour into a greased 8x8 pan. Bake at 350 for 30 minutes.
• When done add topping right away.
• Topping.
• Mix brown sugar, milk, butter, coconut and nuts in a pot on stove until suagr has dissolved.
• Put on cake.
• Put back in the oven on broil until very light brown on the top.
• Remove from oven and cool completely before serving.

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.