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

Sugar Cookie Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Its all about the cake stand.


  • 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


  • 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?)

Buttercream Icing

New Favorite Buttercream Icing

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 4 cups powder sugar
  • 1/2 cup shortening
  • 5 tablespoons milk
  • 1 teaspoon vanilla


  • 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!


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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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.

  3. 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?

  4. Oops, sorry if that came out sounding like it was THIS buttercream recipe that I tried. It wasn’t, was some other one i found on the net. I was just wondering if it was the brand I used, or if all shortening tastes different from butter.
    By the way, I love you, your cakes, your stories, your pictures and everything about this blog! Thanks for taking so much time to share your passion with us.

  5. The ingredients list calls for 1/2 cup of chocolate and the recipe instructions themselves call for 3/4 cup. Which is it?

  6. Woops….sorry for the above question. I see you do answer questions.
    My question…..for example, is 1/3 C. melted white chocolate chips the same as 1/3 c. white cho. chips melted? Thanks.

  7. I’ve made this cake three times since you posted it (my kids have close birthdays) and each time it hits the spot. Thanks!

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