Thin Mint Cake {Daisy Cake Tutorial}

I wanted to do a super quick post to show you how to make the Daisy Cake. I got sidetracked.

Big time.

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See, I thought I would make the frosting slightly green so the daisy would show up better and then I thought I should make it peppermint if it was green and then I thought I should make a chocolate cake cause what goes better with peppermint then chocolate and then I found a recipe for a chocolate peppermint cake but I was missing a bunch of ingredients but then I decided to make it anyway.

Lets do that tutorial quick.

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I used a 127D tip from Wilton.

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Just hold it at about a 45 degree angle, then apply consistent pressure to your pastry bag and create your flower petal shape.  Try not to change the angle of the tip.

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Just start in the middle then move up (applying consistent pressure) to the edge of the cake then back to the middle.

Do this all the way around the cake to get your Daisy effect.

And try to ignore the terrible pictures.. I was trying to get the shot as I was piping and it got all wobbly.  Whoops!

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Using a large round tip (I used a 2A) go back in and add the yellow center.  Viola!

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And now for the greatest cake I have ever made.

EVER.

As I sit here I can even imagine the smell that engulfed my kitchen as I opened the oven for that first peak… its my new *happy place*.

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I cannot express enough to you how scrumptious and delicious and perfect this cake tastes.

If you have ever enjoyed a thin mint you must try this.  You must.

Like, I am making you.

Except I have no way of enforcing this demand so never mind.

And please… if you have any hang ups at all about using a box cake mix… just force yourself through it.  If I can find a way to replicate this flavor from scratch believe me I will be sharing it.

THIN MINT CAKE
1 box chocolate cake mix
1 cup water
2 sticks butter (softened)
4 eggs
1/2 ripe banana
1 tbsp. cinnamon
1 tbsp. + 1/4 tsp peppermint extract
1/3 cup extra virgin olive oil

Heat oven to 325 degrees.

Combine all ingredients in a mixer on low for thirty seconds, then increase speed to medium and mix until just combined.

Pour into prepared pans (I used two 8in pans) and bake for 30-40 minutes or until an inserted toothpick comes out clean.

The frosting is here.  Just plain ole buttercream.  A perfect compliment to this amazing cake.

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Eat. Enjoy. Share.

Please share.

Especially if you live by me.  I’d love another bite!

*****

Disclaimer: If you do not like banana or are allergic to banana or think bananas were created by the devil, then please feel free to leave it out.  

If you want to have an extra level of texture and moisture in your cake then leave it in!  

Here is what I have come to find out.  If people do not know there is banana in it they cannot tell when they bite into it.  If they find out prior and it weirds them out and then every bite is met with them searching for the illusive banana flavor.

I personally do not have the most refined palette so I could not detect even the slightest hint of banana.

In spite of all that I have changed the ingredients to HALF of one banana.  I hope that helps!

Comments

  1. Anne says

    I can now report that the cake turned out great!! Really awesome – thanks so much for posting this, it’ll definitely be something to make again!

  2. says

    I recently made this cake and L-O-V-E’d it. Although I did think the peppermint was a tad too powerful; if I make it again I’ll try with a little less extract.

  3. says

    Hi Amanda,
    So while, I didn’t like it with the cinnamon in it, my husband liked this cake. Of course, I don’t like cinnamon. I think I’d love this cake sans cinnamon! Thanks, again for the recipe!

  4. julyjwl says

    I made your Think Mint Cake with the buttercream frosting for Father’s Day (Dad loves mint!) and it came out perfectly! I left out the banana because Dad hates fruit and it didn’t take away from the cake at all. Everyone loved it, absolutely delicious. Thanks for the recipe!

    • says

      That is exactly why I put the disclaimer in the post… I just feel awful that people react so strongly to banana! I often add it to lots of recipes for the moisture and texture it ads.

      Again, please feel free to leave it out!

  5. Leah says

    Hey! I just wanted to say I just baked this cake for my boyfriend’s mom for Mother’s Day and it smells divine! Of course I had to make myself a cupcake as a taste tester and it was AMAZING! His mom loves mint chocolate and I’m sure I’ll get future requests for this! Thanks for the awesome recipe!

  6. Angela says

    Hi! I just found your blog, and I’m excited to make this cake! For the butter, do you use salted or unsalted? And is this still your favorite cake? Any tips you have for me, since it’s been a while since you posted this? Thank you!

  7. Angela says

    Oh, and do you still recommend using the buttercream frosting that is made with shortening instead of butter?

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