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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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!
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.
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.
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… http://www.punkinbug.blogspot.com.
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.
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!
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. http://alli-n-son.com/2011/06/02/mini-peach-cobblers
daisy, daisy, give me your answer do… 🙂
lovely creation, yet again!
The texture’s unusual too….it actually tastes like a sugar cookie? How divine.
Love all your daisies right now. 🙂
So pretty and feminine!
The cake is stunning. It would fit, on many occasions.