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
Units
Scale
- 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
