Thin Mint Cake {Daisy Cake Tutorial}

filed under: Cakes on June 5, 2011
  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • I wanted to do a super quick post to show you how to make the Daisy Cake. I got sidetracked.

    Big time.

    IMG_1071.cake

    See, I thought I would make the frosting slightly green so the daisy would show up better and then I thought I should make it peppermint if it was green and then I thought I should make a chocolate cake cause what goes better with peppermint then chocolate and then I found a recipe for a chocolate peppermint cake but I was missing a bunch of ingredients but then I decided to make it anyway.

    Lets do that tutorial quick.

    IMG_1076.tip

    I used a 127D tip from Wilton.

    IMG_1084.tip

    Just hold it at about a 45 degree angle, then apply consistent pressure to your pastry bag and create your flower petal shape.  Try not to change the angle of the tip.

    IMG_1087.caketip

    Just start in the middle then move up (applying consistent pressure) to the edge of the cake then back to the middle.

    Do this all the way around the cake to get your Daisy effect.

    And try to ignore the terrible pictures.. I was trying to get the shot as I was piping and it got all wobbly.  Whoops!

    IMG_1148.daisycake

    Using a large round tip (I used a 2A) go back in and add the yellow center.  Viola!

    Thinmintcake1

    And now for the greatest cake I have ever made.

    EVER.

    As I sit here I can even imagine the smell that engulfed my kitchen as I opened the oven for that first peak… its my new *happy place*.

    Thinmintcake
    I cannot express enough to you how scrumptious and delicious and perfect this cake tastes.

    If you have ever enjoyed a thin mint you must try this.  You must.

    Like, I am making you.

    Except I have no way of enforcing this demand so never mind.

    And please… if you have any hang ups at all about using a box cake mix… just force yourself through it.  If I can find a way to replicate this flavor from scratch believe me I will be sharing it.

    Thin Mint Cake
    Prep Time
    20 mins
    Cook Time
    40 mins
    Total Time
    1 hr
     

    I wanted to do a super quick post to show you how to make the Daisy Cake. I got sidetracked.

    Course: Dessert
    Cuisine: American
    Keyword: Thin Mint Cake
    Servings: 8 servings
    Author: Amanda Rettke
    Ingredients
    • 1 box chocolate cake mix
    • 1 c water
    • 2 sticks butter softened
    • 4 eggs
    • 1/2 ripe banana
    • 1 tbsp. cinnamon
    • 1 tbsp. + 1/4 tsp peppermint extract
    • 1/3 c extra virgin olive oil
    Instructions
    1. Heat oven to 325 degrees.
    2. Combine all ingredients in a mixer on low for thirty seconds, then increase speed to medium and mix until just combined.

    3. Pour into prepared pans (I used two 8in pans) and bake for 30-40 minutes or until an inserted toothpick comes out clean.

    The frosting is here.  Just plain ole buttercream.  A perfect compliment to this amazing cake.

    IMG_1189.daisycake1
    Eat. Enjoy. Share.

     

    *****

    AHHH! THE BANANA!!! I had no idea people would react so much to banana and mint. 🙂

    If you do not like banana or are allergic to banana or think bananas were created by the devil, then please feel free to leave it out.

    If you want to have an extra level of texture and moisture in your cake then leave it in!

     

  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Anne says:

    I used this recipe for homemade cake box mix, and hopefully they’ll turn out nicely – I got my layers baking at the moment!
    http://www.tammysrecipes.com/homemade_deluxe_chocolate_cake_mix
    Because yes, turns out Swedish box mixes are indeed much smaller and with different ingredients.

  • Anne says:

    I can now report that the cake turned out great!! Really awesome – thanks so much for posting this, it’ll definitely be something to make again!

  • Robcisich says:

    Condivido pienamente il suo punto di vista. Penso che questo sia una buona idea.

  • mari says:

    I recently made this cake and L-O-V-E’d it. Although I did think the peppermint was a tad too powerful; if I make it again I’ll try with a little less extract.

  • Amanda says:

    Hi Amanda,
    So while, I didn’t like it with the cinnamon in it, my husband liked this cake. Of course, I don’t like cinnamon. I think I’d love this cake sans cinnamon! Thanks, again for the recipe!

  • julyjwl says:

    I made your Think Mint Cake with the buttercream frosting for Father’s Day (Dad loves mint!) and it came out perfectly! I left out the banana because Dad hates fruit and it didn’t take away from the cake at all. Everyone loved it, absolutely delicious. Thanks for the recipe!

  • claluency says:

    En esto algo es y es la idea buena. Le mantengo.

  • Marati says:

    So PLEASE tell me how you got your buttercream icing so smooth!!!

  • Erin says:

    You had me until I saw banana. I CANNOT eat a banana or anything w/a banana in it. Can I leave it out!

  • Erin says:

    Note to self, read entire post. Bananas were created by the devil and will NEVER enter my mouth.

    • Amanda says:

      That is exactly why I put the disclaimer in the post… I just feel awful that people react so strongly to banana! I often add it to lots of recipes for the moisture and texture it ads.

      Again, please feel free to leave it out!

  • Angela says:

    woooow meravigliosa !!!!

  • Susan [email protected] cookinginthefloridaheat.blogspot.com says:

    I’ve got a Creme de Menthe Double Dutch Chocolate cake that is from scratch that I think you’d like to try. In fact, I’d love to see what you do with it.

    The recipe is here:
    http://cookinginthefloridaheat.blogspot.com/2011/05/creme-de-menthe-double-dutch-chocolate.html

    I apologize in advance if posting it here is the wrong thing to do.

  • Christina says:

    Ok I know I commented on this cake before, but I saw it on fb and I think I’m going to make this for our anniversary on tuesday! Wish me luck!!
    xoxo

  • Leah says:

    Hey! I just wanted to say I just baked this cake for my boyfriend’s mom for Mother’s Day and it smells divine! Of course I had to make myself a cupcake as a taste tester and it was AMAZING! His mom loves mint chocolate and I’m sure I’ll get future requests for this! Thanks for the awesome recipe!

  • rose says:

    what is the suff the makes is loooke relly on top

  • Angela says:

    Hi! I just found your blog, and I’m excited to make this cake! For the butter, do you use salted or unsalted? And is this still your favorite cake? Any tips you have for me, since it’s been a while since you posted this? Thank you!

  • Angela says:

    Oh, and do you still recommend using the buttercream frosting that is made with shortening instead of butter?

  • Jessica says:

    Was looking for a treat for my daughter’s girl scout troop for her birthday (close to a meeting when we have treat duty!)..they’re a daisy troop…yep think this is a winner! Might have to make the icing blue and do a fondant daisy with the petal colors they earn lol

  • Don't Pass on Dessert!