Thin Mint Cake {Daisy Cake Tutorial}

filed under: Cakes on June 5, 2011

 

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.

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.

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!

 

Leave a Reply

Your email address will not be published.

Recipe Rating




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

Comments

  • Melissa J says:

    Made this in cupcake form, turned out really well. I frosted with a vanilla frosting. Can’t really taste the banana or cinnamon, they must mostly cancel each other out. Just a nice minty flavor. Yum and they should really like them at work.

  • Jamie | My Baking Addiction says:

    You had me at thin mint…it’s like my favorite cookie ever! Add in that pretty daisy and this is cake perfection.

  • CM @ A Little Lilac says:

    Oh yum! Hey you’re within driving distance, I’m headed up there! 🙂
    Love that last shot.

  • Strawberry CAKE says:

    The banana in the recipe is interesting to me….would have never thunk it ; )

  • grace says:

    chocolate and mint. chocolate goes with lots of things, but in my mind, mint is its perfect mate.

  • Bridgette says:

    I made this!! Everyone at work LOVED it! i had a lot of fun making it too. Turned out great thank you so much!!

  • bridget {bake at 350} says:

    If you say I must make it, I will. I won’t look NEARLY as cute, but I will suffer through eating it. 😉

  • Allison @ Alli 'n Son says:

    I just love thin mint cookies, this cake would be wonderful. And it’s beautiful!
    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/2011/06/09/key-lime-strawberry-shortcake/

  • Jessa says:

    Wow this looks so, so good!

  • Tonya says:

    I wrote down this recipe as soon as I saw it because it sounded so good. It called for one tablespoon of butter flavoring. Now, a few days later I’m looking at the recipe again and that ingredient is missing. What’s going on here???

  • Marian (Sweetopia) says:

    Amanda, another gorgeous cake!
    Adding this one to my summer ‘to do’ list; thanks for sharing!

  • Nicole says:

    Sounds super yummy but i dont usually do cakes…just cupcakes! I will use this recipe and see how they turn out! Thanks.

  • mustangcandi says:

    Out of curiosity, does it matter which chocolate cake mix you use? I’ve never found one that is just chocolate – it’s always butter recipe chocolate or milk chocolate, dark chocolate, chocolate fudge and German chocolate. I’m dying to try this recipe because thin mint cookies are pretty much the greatest thing ever put on earth to eat so I want to make sure I don’t mess it up by buying a cake mix that will change the flavor profile. Thanks!! This looks AMAZING!

  • Katie says:

    I tried this recipe and while the cake was super moist, I could totally taste the banana. And it wasn’t just me, the group I had sampling picked it out without me telling them it was in there. So I had this yucky banana-mint cake. Don’t know how you hid the banana flavor in this recipe.

  • Donna says:

    How do you get your icing so smooth? Mine always has ridges and i end up overworking it and getting a shiny mess.

  • Debbie Corbari says:

    I would score HUGE points with Hubby if I could make a Thin Mint cake so I’m definitely trying this one out! Shazam! I’m surprised there is a BANANA in it! But I’ll roll with it! 😉 Can’t wait!

  • Harmony says:

    I’m making this as cupcakes, and I didn’t have mint extract, but I had these Betty Crocker flavor gel tubes that I thought would work. It turns out they aren’t strong enough, and my cupcakes taste like really yummy banana bread with a fresh after taste. The texture is absolutely perfect.

  • Flannery says:

    Well, I tried this cake tonight and had a few bumps in the road! I accidentally grabbed PURE PEPPERMINT at the grocery store instead of extract! I panicked when I got home and called a bakers’ hotline (so neat!) and she talked me through just putting about a teaspoon in… I ended up putting in probably closer to a tablespoon. I reluctantly put in the banana as well after previous poor experiences with said fruit. The result was a VERY moist delicious mint-y… banana cake! Just as I thought. Oh well, it still tasted very good with buttercream frosting, I just still believe bananas overpower any batter! I hope to try this again sometime soon the right key ingredient.

  • Paige says:

    I am going to try this this week!!! Thanks for sharing!!!!

  • Karyl says:

    I did the half-banana version of this recipe and the cake tasted delicious and made the house smell wonderful, but it was too hard to assemble. The cake was so crumbly that the crumb coat was almost entirely crumbs; even after chilling the layers overnight. And the icing recipe linked to the post did not make enough to do both a crumb coat and a top coat. I’d recommend doing 1 1/2 batches of that icing recipe (or double it if you’re adding decorations).

  • Amanda says:

    Fantastic tips Karyl! Thank you for offering up your advice. I am sure that will help others. 🙂
    Blessings!
    Amanda

  • Anne says:

    Is there a reasonable from-scratch recipe to use instead of boxed? I’m scared that the mix I got is the wrong kind and wrong amount, too. I’m in Sweden, and the mix is about 12 oz, just add water…

  • Coral says:

    I tried this yesterday, except in cupcake form (my cakes always turn out less than pretty, and who doesn’t love a cupcake?!). Anywhos, I absolutely love this! I cannot wait to play around with a few variants that popped into mind while I was mixing then decorating! Thanks a ton!!!
    https://www.facebook.com/photo.php?fbid=10150227054282010&set=a.36048627009.43779.705372009&type=1&theater
    (Please forgive my awful photo; it was taken with my non-flashing camera phone because my really nice camera has -gasp- completely stopped working. In real life, the icing is heavenly white and the chocolate is deep and lush.)

  • Carissa says:

    You had me at Banana!

  • Jessica says:

    Um, yum!!! I totally have a banana just begging to be made into a delectable chocolate cake! Thanks for sharing!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.

    INTRODUCING...

    HOMESTEAD

    RECIPES