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. Beautiful cake on a specially beautiful cake stand!
    Does your buttercream crust after sitting in room temperature? Thanks!

  2. Hi
    This is exactly like my cake stand which I very sadly broke yesterday! I am so sad as I loved it! Can anyone tell me wher eI can buy one like this. Mine was my favourite cake stand and I think I may have also bought it from a car boot sale 🙁 Alternatively, would you like to let me purchase your one from you??? Lovely cake too, I will try out the recipe!!
    Lots of Love
    Kerry, Northampton, United Kingdom xxx

  3. For the buttercream icing, is it ok to use butter instead of shortening or would you recommend something else? Because the only store in Iceland that sells shortening doesn’t have it at the moment.

  4. I made one of your chocolate cakes and MMM it was amazing. I also used the icing from this recipe. Well, it’s safe to say I really suck at making icing. Oh well.

  5. Loooove this SO much! My youngest daughter’s name is Daisy & so I’m now obsessed with all things daises…. This would be so cute as a 1st birthday cake!

  6. This is my favorite buttercream too! I’ve been making it for years, ever since I took the Wilton cake decorating classes at my local craft store. Although, I’ll admit, I’ve made SO much buttercream over the years I don’t measure anymore, I just eyeball it. Buttercream with butter tastes great too, but if you’re decorating or want actual white icing the shortening based buttercream is a must.

    I just pinned this to Pinterest so I can try the cake recipe sometime, sounds really yummy!

  7. I’m going through your blog, but I can’t find the follow-up post. Did you end up not making it again to show us how?
    I think I could figure it out, but only if you tell me which tip was perfect for the petals.

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