I Am Baker

Daffodil Cake Tutorial

Did you want to know how you can make this fun cake?

I put together a tutorial for you!  But instead of on a cake I put them on cupcakes.

I hope you are able to translate the look into any medium that you want!

Make your favorite flavor cupcakes.  Then make a batch of crusting buttercream frosting.  I halved this recipe.  I then tinted 2/3 of it yellow and the remaining 1/3 orange.

For the petals I used #127 tip, but you can also use a #104 tip.  For the center and the little stamens, I used a #10 and a #3 tip.

To make the base of your flower, start by piping out a petal.   With the smallest edge of your tip facing out, apply light pressure to the bag and allow to tip to form the petal.  Try to let some of the petal tips hang over the edge of your cupcake.

Repeat five times.  Then move on to next cupcake and repeat process again.

If you look at a real daffodil, their petals are pointed.  Since I was unable to get the point I wanted from the #127 tip, I decided to just go back and do it by hand. (I also tried a leaf tip and was not successful at that either)

So to get the point I dipped my fingers in powder sugar and just pressed in.  Easy peasy.  To do a dozen cupcakes took about 10 minutes.

 

Now get out the orange frosting and the #10 open round tip.  I just piped out a center that was about an inch high.

Do this to all your cupcakes.

Place them in the freezer for five minutes or fridge for half an hour.

Now switch from the #10 tip to a #3 tip. (#2, #4, and #5 all work just as well!)  Starting at the bottom, bring your tip to the top of the center portion and quickly pull away.  This should leave a nice little bit of frosting extending just above the center.

Pick up your yellow frosting and #127 tip again.  With the smallest edge pointing up and starting at the center start piping around.

I found it easiest to pick up the cupcake and turn it around in my hand as I was piping.  If you want you can go back in and (gently) press the top edge down and out.  This helps to better replicate a real daffodil.

After having made a cake already, it took me about 30 minutes to do two dozen cupcakes.

After posting my Daffodil Cake here, on facebook, and Pinterest, I was able to learn about so many ways that we use the Daffodil in charitable organizations and as a message of hope.  Thank you for sharing what Daffodils mean to you!

 

 

I Am Baker

Velvet Spice Pumpkin Cake Tutorial

This Velvet Spice cake with candied pumpkin seeds is truly one of the easiest surprise inside cakes I have done.  And now I will show you how you can achieve the same results!

Start by making or purchasing your candied pumpkin seeds.  My recipe is here.

Now bake your cake.  I used my little ole copper pan that I found at the thrift store.

I just have to apologize in advance… these things are in abundance around here.  Every time I go to the thrift store their are dozens to pick from, so I just assumed that was the case for everyone.  Well, how silly of me!  I was able to find this one on Amazon, and I think it would be a perfect fit for this specific cake.

Make sure the cakes are level.  This will help when placing one on top of the other to ensure a snug fit.

Using my handy dandy little cookie cutter, simply find the center of each cake, then gently press the cookie cutter in.  This is a guideline of where we are going to remove the cake from to create the hallow center.

Go in and scoop out as much cake as you want.  Although I thought a larger cavity would be more realistic in this cake, it just didnt make sense portion wise.  I didn’t want someone to get a tiny sliver of cake!  So I kept the hole fairy shallow.

Since I was covering the exterior in glaze, I decided to use glaze for the interior as well.  I tinted mine brown to match the cake, but it got a bit too red if you ask me.  I don’t think its a necessary step for next time.  White would have worked fine!

Simply add some candied pumpkin seeds to the cakes.  Try to not overfill!  To place one cake on top of the other, I place my clean hand flat over the cake, covering the frosting and seeds.  Flip it over onto other cake, then gently remove hand.

 

Pour cinnamon glaze over pumpkin.  I poured the glaze on the cake then actually flipped the cake over to make sure the bottom was fully covered.  If you did not have a crumbly cake, you can re-use the excess glaze from your pan.

Let first coat set for about 30 minutes, then add additional coats of glaze.  I did three total for this cake, but you can do more if you want a smoother, more refined finish.

Keep any excess frosting for drizzling over individual slices of cake.

Cinnamon Glaze

Ingredients

  • 1 2lb bag confectioners sugar
  • 1/2-3/4 cup milk
  • 1/4 cup corn syrup
  • 1-2 tbsp cinnamon (more or less to taste)
  • 1 tsp vanilla extract

Instructions

  1. Mix all ingredients until fully incorporated.
  2. You are going to want a "runny" consistency of glaze.
  3. If your glaze is thick simply add more milk.
  4. If you glaze is too thin (like the consistency of water) simply add more powder sugar.
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To add the stem, I used the pieces of cake that were removed from the center and mixed it with a little glaze.  Form cake into a stem shape and place in center of cake.  I did this right after the first coat of glaze.

When cutting into the cake, just maneuver your knife around the seeds, as you do not need to actually cut through them.

Place sliced cake on plate and add extra seeds.  You can also drizzle with reserve glaze frosting.

 

And enjoy!  This is such a fun and easy way to really delight your guests this Thanksgiving!

And on that note, I want to say a VERY big Thank You to all the i am baker readers.  I have really come to adore you, to look forward to your insights and feedback, and to be inspired by you.

I hope your Thanksgiving is blessed!