Dessert: Daisy Cake

Recipe by Woman's Day Kitchen This cheery cake is full of sweet, unique surprises: Tangy cream cheese frosting takes the place of buttercream, while almond extract is used instead of vanilla—making it equally scrumptious with or without the cookie decora

Ingredients

30 to 32 Petal Cookies
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 c. granulated sugar
1 c. unsalted butter
3 large eggs
1 tsp. pure almond extract
1 c. whole milk
2 package cream cheese
1 1/2 c. confectioners’ sugar
1 yellow M&M

Instructions

After baking and decorating the cookies, heat oven to 350 °F. Coat two 8 x 2-in. round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, baking powder and salt.
Using an electric mixer, beat the granulated sugar and 1/2 cup (1 stick) butter in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the almond extract.
Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated.
Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
While the cakes are cooling, make the frosting: Using an electric mixer, beat the cream cheese and the remaining 1/2 cup (1 stick) butter until smooth. Add the confectioners’ sugar and beat until fluffy, 3 minutes.
Place one cake on a platter and spread 1 cup frosting over the top. Top with the remaining cake. Frost with the remaining icing. Arrange the petal cookies on top to form a daisy; place the yellow M&M in the center. Serve with the remaining cookies, if desired.

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