SUNFLOWER CAKE
This sunny sunflower cake -- made with a box mix and standard round cake pans -- will bring smiles to everyone's faces.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease the bottoms and sides of two 8-inch round cake pans.
- Prepare the cake batter according to the package instructions. Divide the batter evenly between the prepared pans. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: Meanwhile, combine the butter, confectioners' sugar, vanilla, salt and 3 tablespoons milk the in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth, adding more milk as necessary to make a spreadable frosting.
- Transfer 1 cup of the frosting to a small bowl and tint with the brown gel food coloring. Scrape the brown frosting into a pastry bag fitted with a 3/8-inch plain round tip (number 804).
- Tint the remaining frosting with the lemon yellow and golden yellow gel food coloring. Fill a pastry bag fitted with a 1/4-inch plain round tip (number 803) with 3 cups of the yellow frosting.
- Cover the remaining yellow frosting (about 3 1/4 cups) with plastic warp and reserve for frosting the cake.
- To assemble: Place one cake layer upside down on an extra-large cutting board or platter (at least 20-by-14-inches). Using a serrated knife, cut the other cake layer into 8 wedges. Lightly trim the rounded side of each wedge so it is flat; discard the trimmings. Arrange the wedges around the cake, trimmed side against the cake, to create a sunflower shape.
- Pipe a circle of yellow frosting around the center cake to create a 1/2-inch border.
- Spread the reserved yellow frosting in the bowl evenly over the top and sides of the cake, (including the petals), leaving the circle inside the piped border unfrosted.
- Pipe a continuous spiral of brown frosting inside the 1/2-inch yellow border, starting at the edge of the border and working in towards the middle until the center of the cake is filled.
- Place one brown candy on its edge in the center of the brown frosting. Place a second candy next to it, leaving a candy-size space between. Continue to place candies around the center, working out towards the edge and arranging the successive rows of candies in the spaces between the previous rows until the center of the cake is filled.
- Holding the pastry bag with the remaining yellow frosting at a 45-degree angle, pipe a small dollop of frosting on the edge of one of the cake petals, stopping and pulling the bag off the dollop to create a tip. Repeat the dollops, working out toward the tip of the petal until the petal is filled. Repeat with the remaining petals. Slice the cake and serve.
SUNFLOWER LAYER CAKE
Brighten everyone's day with this sunflower cake made using Betty Crocker™ Super Moist™ cake mix and frosting - a dessert for all chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake and cool as directed for 8-inch rounds.
- In small microwavable bowl, microwave chocolate on High 1 minute 30 seconds, stirring every 30 seconds, until chocolate can be stirred smooth. Cool 5 minutes. In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until blended. Add melted chocolate, milk and vanilla; beat until smooth.
- On serving plate, place 1 cake, rounded side down. Spread with chocolate frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining chocolate frosting. Tint 1/3 cup vanilla frosting with green food color. Tint remaining vanilla frosting yellow. Pipe yellow and green frosting to look like petals and leaves on top of cake. Sprinkle chocolate chips in center.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Fat 6, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg
SUNFLOWER CAKE
Steps:
- Using a palette knife, frost 1 of the 9-inch cakes with the chocolate frosting. Frost the sides first, building extra frosting at the top of the sides. Then, frost the top. Since this part of the cake is supposed to look like the center of a sunflower, the frosting should not be smooth, but should swirl into peaks. To create this swirled, peaked effect, lightly run the palette knife through the frosting and gently pull up. Using a spatula place the cake in the center of a platter that is at least 20-inches by 20-inches or you can use a piece of cardboard that is covered with foil.
- To create the petals: Using a serrated knife, cut the second 9-inch cake in half. Then, cut each of the halves in half again. You should have 4 triangles. Cut each of these 4 triangles in half again to create 8 triangular pieces. Using a paring knife, trim each of the eight petals to curve slightly inward so they hug the outside of the center of the cake. Be careful not to trim off too much. Start at the corner of the curved edge, and trim a slightly rounded arc that ends at the opposite corner of the rounded edge. Using the yellow frosting and a small spatula or palette knife, frost the top and 2 sides. There is no need to frost the curved edge. Once the pieces are frosted, place them around the cake. Looking at the cake as though it was a clock, place the petals at 12, 3, 6 and 9. Place the remaining four petals in between 12 and 3, in between 3 and 6, in between 6 and 9 and in between 9 and 12.
SUNFLOWER POTLUCK CAKE
Meet the Cook: I wish I knew who to thank for the idea for my cake. I first saw it on the dessert table at a picnic. Later, for something different, I did my own variation. As a minister's wife for 58 years, I have tried many new dishes! Loyal and I have two children...four grandchildren...and two great-grandchildren. -Lola Wiemer, Clarklake, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture alternately with water, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake. , Place cake in the center of a large round tray (about 18 in.) Arrange chocolate chips on top of cake. Place sponge cakes around cake. Mix reserved frosting with milk; drizzle over sponge cakes. Decorate with bees if desired.
Nutrition Facts : Calories 415 calories, Fat 17g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 441mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
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- Prepare, bake, and cool cake as directed for two 8x1/2-inch or 9x1 1/2-inch round cake pans. Using a serrated knife, cut one of the cake layers into six or eight wedges. Trim the rounded side of each wedge to make a triangle. Place the second cake layer on a large, flat serving platter. Arrange wedges, pointed tips out, around cake layer.
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