Cake "Daisy"

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Serving size: 1 of 26 servings
Calories 341, total fat 16 G., saturated fats 9 G., proteins 1 G., carbohydrates 51 G., fiber 0 G., cholesterol 37 mg, sodium 130 mg, sugar 43 G.

Celebrate the arrival of spring with a tea party and this charming daisy-shaped cake. The cake features a sponge cake base surrounded by mini cupcakes, and the entire structure is frosted with buttercream to create a seamless flower. To save time, bake the cake using store-bought yellow cake mix. To serve, separate the mini cupcakes from the cake and distribute them among the children, then cut out the center for the adults.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (430 g) of dry mix for classic yellow sponge cake (plus all necessary additional ingredients)
Rapeseed oil to grease the pan
Special equipment: large pastry bag with a plain round tip, 0.5 cm in diameter (No. 803); small pastry bag with a plain round tip, 1 cm in diameter (No. 804)

Glaze

440 g unsalted butter, room temperature
8 cups powdered sugar
2 tbsp. whole milk
2 tsp vanilla extract
A large pinch of coarse salt
1/8 tsp (8-10 drops) golden yellow gel food coloring

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, powdered sugar, milk

Cooking the dish according to the recipe:

Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line a 14-cup muffin tin with paper liners. Grease the bottom and inside walls of an 8-inch (20cm) round cake tin.
Cake:

Mix the sponge cake batter according to package directions. Fill the prepared muffin tins halfway with batter. Transfer the remaining batter (about 2.5 cups) to the prepared crust pan.

Bake the cupcakes and cake, rotating the baking sheets halfway through, until a toothpick inserted into the center of each cupcake comes out clean, 18-20 minutes for the cupcakes and 23-28 minutes for the cake. Let cool in the pans for about 10 minutes, then turn out onto wire racks and let cool completely.
Glaze:

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar, milk, vanilla extract, and salt (or in a large bowl if using a hand mixer). Mix on low speed until fully incorporated. Increase the speed to medium and beat until smooth.
Transfer 3 cups frosting to a large pastry bag fitted with a 1/4-inch plain round tip (No. 803).
Place 1 cup of frosting in a small bowl and tint with golden yellow gel food coloring. Transfer the yellow frosting to a small pastry bag fitted with a 1/2-inch plain round tip (#804).
Cover the remaining glaze (about 2 cups) with plastic wrap and set aside to decorate the cake.

Assembly:

Place the cake upside down on a very large cutting board or platter (at least 18" x 14"). Arrange the cupcakes in their paper cups around the cake to create a daisy shape. Pipe a border of white frosting around the edges of the flower. Using a small offset spatula, evenly spread the remaining white frosting inside the border to cover the entire cake surface, making the cake and cupcakes one solid piece.
Invert a small bowl (about 8 cm in diameter) and carefully place it in the center of the cake, pressing down lightly to form a circle. Pipe small mounds of yellow icing inside the circle.
Pipe a white icing outline around the edge of each petal to define their shape. Before serving, separate the cupcakes and cut the cake into slices.