A Daisy Decorated Cake is a charming and visually stunning dessert that captures the essence of spring. This cake features a soft, flavorful base and is topped with piped buttercream daisies, making it an ideal choice for birthdays, garden parties, or any cheerful celebration. With its delicate floral design, it’s as much a feast for the eyes as it is for the palate.
Why You’ll Love This Recipe
This cake not only tastes delicious but also serves as a beautiful centerpiece for any event. The buttercream daisies are easy to create and add an elegant, handcrafted touch to the final presentation. It’s a versatile recipe that can be customized with different cake flavors and colors, making it suitable for a variety of occasions and personal styles.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cake base (vanilla, lemon, or any flavor of your choice)
- Buttercream frosting (suitable for piping)
- Yellow gel food coloring
- Wilton piping tip 104 (for petals)
- Wilton piping tip 10 (for flower centers)
- Two piping bags
- Offset spatula or cake smoother
Directions
- Bake the Cake: Prepare and bake your chosen cake flavor in a 6-inch cake pan. Allow it to cool completely before frosting.
- Apply a Crumb Coat: Once cooled, cover the cake in a thin layer of buttercream to lock in the crumbs. Chill for 30 minutes.
- Color the Frosting: Tint a portion of the buttercream with yellow food coloring for the main frosting. Reserve a small amount of white buttercream for the petals and a slightly darker yellow for the daisy centers.
- Frost the Cake: Cover the chilled crumb-coated cake with the yellow buttercream and smooth it using a spatula or cake smoother. Chill again for 30 minutes.
- Prepare Piping Bags: Fill one piping bag fitted with tip 104 with white buttercream for the petals. Fill the second bag fitted with tip 10 with the darker yellow frosting for the daisy centers.
- Pipe the Petals: Hold the piping bag so the wider end of tip 104 faces outward. Pipe the petals in a circular motion, spacing the flowers around the cake.
- Add the Centers: Using the piping bag with tip 10, add a dot in the middle of each flower to create the daisy centers.
- Finish Touches: Gently smooth any peaks in the centers with a damp food-safe brush or spatula if desired.
Servings and Timing
- Servings: Approximately 12
- Prep Time: 1 hour
- Cook Time: 25–35 minutes
- Cooling & Decorating Time: 1 hour
- Total Time: Around 2 hours
Variations
- Use different cake flavors such as almond, coconut, or chocolate.
- Switch up frosting colors to match specific holiday or party themes.
- Add additional decorations like piped leaves or edible glitter for extra flair.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Serving Tip: If refrigerated, let the cake sit at room temperature for 30 minutes before serving to soften the frosting and enhance the flavor.
FAQs
How do I make the daisies look more realistic?
Use a steady hand when piping the petals and space them evenly around the center. Practice on parchment paper before decorating the cake directly.
Can I use cream cheese frosting instead of buttercream?
Yes, but ensure it is thick enough to hold its shape for piping.
Is it possible to make the cake ahead of time?
Yes, you can bake the cake and store it wrapped in plastic wrap in the refrigerator or freezer. Decorate the day of or the day before serving.
What if I don’t have the exact piping tips?
Similar tips can be substituted, though results may vary. Look for tips that allow for petal and dot designs.
How long do the piped flowers last?
Once piped onto the cake, they’ll last as long as the cake does—up to 5 days when stored properly.
Can I use natural food coloring?
Yes, natural colorings work well but may produce softer, less vibrant shades.
What type of buttercream works best?
A stable, smooth buttercream such as American or Swiss meringue buttercream is ideal for piping.
Can I freeze the decorated cake?
It’s best to freeze the cake before decorating. Buttercream decorations can lose shape when thawed.
How do I get a smooth cake finish?
Use a cake turntable and an offset spatula or icing smoother for best results. Chill the cake before the final smoothing step.
Can I make this cake gluten-free?
Yes, simply use a gluten-free cake mix or recipe and ensure all other ingredients are certified gluten-free.
Conclusion
The Daisy Decorated Cake is a wonderful blend of beauty and taste. With a moist, customizable base and charming floral details, it’s sure to impress guests at any event. Whether you’re a beginner or an experienced baker, this recipe provides a delightful way to showcase your creativity and brighten any occasion.
Print
Daisy Decorated Cake
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Daisy Decorated Cake is a light, fluffy layer cake topped with buttercream frosting and adorned with buttercream or fondant daisies. With its soft pastel palette and cheerful floral design, it’s as joyful to look at as it is to eat.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- Optional: zest of 1 lemon for added brightness
- For the Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 2–3 tbsp milk or cream
- 2 tsp vanilla extract
- Gel food coloring: yellow for daisy centers, white for petals, pastel green for leaves
- For Decoration:
- Piping bags and tips (Wilton #104 for petals, #3 for centers, #352 for leaves)
- Fondant (optional) if daisies are to be made ahead and dried
- Edible pearls or gold leaf (optional)
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla (and zest if using).
- Alternate adding dry ingredients and milk. Mix just until combined.
- Divide batter into pans and bake for 25–30 minutes. Cool completely.
- Make the Buttercream:
- Beat butter until creamy. Add powdered sugar gradually, then vanilla and milk.
- Divide and tint portions with gel colors for daisy petals, centers, and leaves.
- Assemble the Cake:
- Stack and fill the cake layers with buttercream. Apply a smooth coat around the outside.
- Use piping tips to pipe daisies along the top and sides.
- Add leaf accents and decorative centers as desired.
Notes
- Chill the cake slightly before piping for cleaner lines.
- Practice piping daisies on parchment before applying to the cake.
- Store cake in fridge, but serve at room temp for best flavor and texture.
Nutrition
- Calories: ~520
- Sugar: ~48g
- Sodium: ~200mg
- Fat: ~27g
- Saturated Fat: ~16g
- Unsaturated Fat: ~9g
- Trans Fat: ~0.5g
- Carbohydrates: ~62g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~90mg
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