Its all about the cake stand.
My MIL often listens to my random rants about things that I am obsessed with. I wouldn’t blame her if she just tuned me out most of the time.
Luckily for me though, she listened extra good the day I went off on some random tirade about how I needed to own every cake stand ever made.
She found me this little gem at a garage sale.
I sorta like it.
A lot.
And I knew I wanted to make a cake just for it.
So I laid in bed at night and tried to figure out a way to make giant flower petals to mimic the cake stand.
Cause people do that right? Lay in bed and think about cakes. That’s not abnormal right? Right?
And then I decided I wanted to make up my own white cake recipe.
Now whatever gave me the indication that I could just create my own recipe from scratch, I don’t know.
I did create a recipe. Its just tastes NOTHING like white cake. It does however taste exactly like sugar cookies.
But I happen to enjoy sugar cookies.
And then I found the perfect icing tip to make the flower petals for my cake.
It was a good day in my kitchen.
Sugar Cookie Cake
Ingredients
- 3 cups cake flour
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1/2 cup milk I used skim
- 4 eggs
- 3/4 cup butter
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 teaspoons baking powder
- 2 cups super fine sugar
- 1/2 cup melted white chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare two 8in. pans.
- In a medium bowl sift together flour, baking powder, baking soda, and salt. In a mixer, cream together sugar and butter. (I used chilled butter but room temperature would work as well) Add in extracts and eggs, one at a time. Add flour mixture to butter mixture alternating with milk. (a third of your flour, half of your milk, and repeat until both are gone)
- While that is mixing place white chocolate chips in microwave and heat for one minute. Remove from microwave and stir, then return and heat in 30 second increments until melted.
- Add melted white chocolate chips to batter and immediately pour into prepared cake pans.
- Bake for 25-35 minutes depending on your stove. Start checking at 25 minutes.
- Let cool.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
(can you tell its raining?)
New Favorite Buttercream Icing
Ingredients
- 4 cups powder sugar
- 1/2 cup shortening
- 5 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Combine all ingredients in mixer on lowest setting for 30 seconds. Switch to medium high and mix for 2-5 minutes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Yes its got shortening in it. No I would not substitute butter.
Just try it. Once. Then you can go back to butter. Trust me, I always go back to butter. And no, I am not just talking about frosting anymore.
I had SO much fun making this cake I am going to make it again just so I can show you how. That should be coming soon!
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Thank you, thank you, thank you!!! We went to a party last year and they had sugar cookie cake. I STILL think about that cake. At home, at work, in the car – I think about that cake. So no, you are not abnormal! LOL
I am going to try this and maybe I’ll start thinking about this cake all the time!
So what decorating tip did you use for the flower petals?
What tip did you use to pipe the petals? Lovely cake!
Please! Do tell how you made the petals! Maybe update the post so we can all see? Or just reply! Thanks!!
Yes, all shortening tastes different than butter. Shortening is tasteless and greasy, man made from who knows what, while butter is made from whipping fresh cream (straight from a certified cow) until the cream turns yellow and is able to be formed into sticks or dispensed into a tub. I know about butter because my father worked in a milk plant (dairy) for many, many years.