Sugar Cookie Daisy Cake

filed under: White Cakes on May 31, 2011
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  • 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
    Prep Time
    20 mins
    Cook Time
    35 mins
    Total Time
    55 mins

    Its all about the cake stand.

    Course: Dessert
    Cuisine: American
    Keyword: Sugar Cookie Cake
    Servings: 8 servings
    Author: Amanda Rettke
    • 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
    1. Preheat oven to 350 degrees. Prepare two 8in. pans.
    2. 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)

    3. 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.

    4. Add melted white chocolate chips to batter and immediately pour into prepared cake pans.
    5. Bake for 25-35 minutes depending on your stove. Start checking at 25 minutes.
    6. Let cool.



    (can you tell its raining?)

    New Favorite Buttercream Icing
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
    Course: Dessert
    Cuisine: American
    Keyword: New Favorite Buttercream Icing
    Author: Jen
    • 4 cups powder sugar
    • 1/2 cup shortening
    • 5 tablespoons milk
    • 1 teaspoon vanilla
    1. Combine all ingredients in mixer on lowest setting for 30 seconds. Switch to medium high and mix for 2-5 minutes

    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!


    I added this post to the terrific round up of fabulous-ness over at Tidymoms I’m Lovin It!  Is there anything YOU are lovin??? Be sure to add it!

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  • Claire @ Claire K Creations says:

    It’s beautiful. If I had a cake stand like that I’d want it to have it’s very own special cake.
    No you’re not weird laying in bed thinking about cake. Unless we’re the strange ones and no-one else thinks about food while they’re drifting off to sleep.

  • sarah says:

    Love. A cake that tastes like sugar cookies??? AWESOME.
    And love even more that someone else out there in the world ALSO lies awake at night obsessing about cake and buttercream and cake platters and sugar and butter and flour and Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. My cakes aren’t as pretty as yours (and neither are my photographs!) but we might just be kindred spirits.

  • Becky Gonce says:

    Of course it is quite normal to be designing cakes while in bed. I’ve been doing that the last week (something to do with cakes and quilting.. my two passions at the moment), but due to travels and sick kids I haven’t had my day in the kitchen. I have to admit I haven’t created my own recipe..yet anyway.. you might inspire me. You have inspired me alot.. if you want to see how..check out my blog…

  • erin says:

    it’s definitely not abnormal to lie in bed thinking about cake.
    i do it ALL THE TIME.
    ps i love garage sales. and cute vintage cake stands. etc.
    pps. i love your blog.

  • bridget {bake at 350} says:

    What a sweet Mother-in-law…and what a sweet cake!!!
    And this: “Trust me, I always go back to butter. And no, I am not just talking about frosting anymore.” Haha!!!
    I’m totally trying that frosting! I’m going to admit…I LIKE frostings with shortening. Yep, I said it. Thank YOU for the recipe!

  • Allison @ Alli 'n Son says:

    This cake is beautiful! Almost too pretty to eat.
    I’d like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there.

  • grace says:

    daisy, daisy, give me your answer do… 🙂
    lovely creation, yet again!

  • Barbara says:

    The texture’s unusual too….it actually tastes like a sugar cookie? How divine.
    Love all your daisies right now. 🙂

  • Amy @ A Little Nosh says:

    So pretty and feminine!

  • chaya says:

    The cake is stunning. It would fit, on many occasions.

  • Jen says:

    Very pretty! I can’t wait to see your tutorial on the giant daisy petals. What tip did you use?

  • Michelle Andrews says:

    I’m baking this cake right now, Amanda, and I cannot wait to try it. And the buttercream icing? I’ve got it whipped up and waiting on the cake, and it IS delicious!!!

  • Samantha Myers says:

    Made this last night!! But I made cupcakes instead of one big cake. Only one problem– the centers of my cupcakes deflated!! They looked great in the oven, and when they started to cool they started deflating! It took forever for the insides of the cupcakes to cool, so the outsides are really brown. Tastes great though. I’m hoping the icing covers up the sagginess? Any ideas on why this happened? I’m at a loss!!

    • Pattie says:

      I am at a loss why this recipe would still be listed … it’s not the bakers it’s the recipe~the same thing happened to me! I am VERY disappointed such a waste of time and money to say nothing about having to start all over with little time to make my grandson’s birthday cake! And the buttercream frosting takes like you are eating grease, you are….it may work well for decorating but take awful!

  • Amanda Rettke says:

    Samantha… this is completely my fault! I am so sorry. I had the wrong measurement on the baking powder… it should have read 2 tsp NOT 2 tbsp. That is was the centers deflated… my apologies!!

  • Samantha Myers says:

    Thanks Amanda! I’ll try it again with 2 TSP of baking powder, haha!! I’ll just serve the “saggy” ones to my co-workers… they’ll eat anything!

  • D. @ Outside Oslo says:

    A cake that tastes like a cookie sounds like a fun mashup of two delicious desserts. Way to go with developing your own cake recipe!

  • Denver says:

    No it’s not just about the cake stand, that cake looks absolutely stunning and delicious. Bravo!

  • Jessica G. says:

    Can I tell you just how comforting it is to find someone else that lies in bed at night, pondering cake? 🙂

  • Lorie says:

    The cake is beautiful!! And I am going to have to try this recipe…love me some thin mints!

  • Jen says:

    I tried to make this recipe work for cupcakes…they all fell in the middle. But they still tasted good!

  • Jill says:

    I tried baking the cake, but failed! At 25 minutes, the cakes had developed a thick, almost burned crust, while the center was still completely liquid batter. It looked like a potpie. Do you know what mistake I may have made? Ive had no trouble baking other cakes and breads in my oven.

  • Shirley McCarthy says:

    The cake stand is BEAUTIFUL!! The sugar cookie cake sounds delicous!!

  • Paul says:

    Very cute ! I love the color. Thanks for sharing us the recipe. Great post!

  • ThisCouponLady says:

    I have tried making this cake twice this week. I followed the recipe exactly and each time the middle of the cake still was not finished cooking while the rest of the cake looked like it was about to burn (the outside edges were even hard). What am I doing wrong? Lol.

  • Nabiya says:

    Hi Amanda,
    I was just wondering if you get a really, sickeningly gross taste when you make buttercream with shortening in it? Cos I tried it for my cupcakes last week and threw the whole batch out. My brother hated it as well (he loves my usual butter buttercream frosting) but everyone else who isn’t familiar with buttercream was fine with it.
    Is it just me (and my brother) or does shortening have an icky taste?

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