Sunny Daisy Cake Recipes

LAZY DAISY CAKE

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.

DAISY CAKE

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
• In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
• For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.

SUNNY DAISY CAKE

Steps:

• Beat oleo with vanilla extract.
• Sift flour, sugar, baking powder and salt together.
• Add flour/sugar mix to the oleo mixture.
• Add milk. Beat 2 minutes at medium speed.
• Add eggs. Beat mixture 2 minutes longer.
• Pour batter into 2 greased/floured 9" layer pans.
• Bake at 350 degrees for 30 minutes.

SUNNY'S EASY S'MORES FUNNEL CAKE

Steps:

• For the funnel cake: Whisk together the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar, graham cracker crumbs and just a tad more water to make the batter slightly runnier than pancake batter. Rest batter for 10 minutes.
• For the cream: Beat the marshmallow cream, heavy cream and vanilla together in a large bowl with an electric mixer until smooth and easy to drizzle. Refrigerate until needed.
• Add 1 inch oil to a large pan with straight sides and bring the oil to 365 degrees F. Line a plate with a paper towel.
• Transfer batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to lined plate.
• Drizzle the cream over the top of the funnel cake and finish by using a knife or peeler to shave chocolate over the top. Sprinkle with graham cracker crumbs.

DAISY CAKE

Steps:

• For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 14 muffin cups with cupcake liners. Grease the bottom and sides of an 8-inch round cake pan.
• Prepare the cake batter according to the package instructions. Fill the prepared muffin cups halfway full with batter. Scrape the remaining batter (about 2 1/2 cups) into the prepared cake pan.
• Bake the cupcakes and cake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 18 to 20 minutes for the cupcakes and 23 to 28 minutes for the cake. 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, milk, vanilla and salt 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.
• Transfer 3 cups of the frosting to a large pastry bag fitted with a 1/4-inch plain round tip (number 803).
• Transfer 1 cup of the frosting to a small bowl and tint with the golden yellow gel food coloring. Scrape the yellow frosting into a small pastry bag fitted with a 3/8-inch plain round tip (number 804).
• Cover the remaining frosting (about 2 cups) with plastic and reserve for frosting the cake.
• To assemble: Place the cake layer upside down on an extra-large cutting board or platter (at least 18-by-14-inches). Arrange the cupcakes in their liners around the cake to create a daisy shape. Pipe a border of the white frosting along the edges of the daisy. Using a small offset spatula, spread the reserved white frosting evenly inside the border to frost the top of the cake and bring the cupcakes and cake together into one cake.
• Gently invert a small bowl (with a diameter of about 3 1/2-inches) in the center of the cake to lightly indent a circle. Remove the bowl. Using the indented circle as a guideline, pipe small dollops of the yellow frosting with peaks to fill in the circle.
• Pipe a border of white frosting along the edge of each petal to define their shapes. To serve, remove the cupcakes and slice the cake.

GRANDMA'S LAZY DAISY CAKE

Steps:

• Beat eggs and add sugar until fluffy.
• Sift flour, salt and baking powder.
• Add to egg mixture and mix until well combined.
• Heat milk and butter to boiling point, add to batter and add vailla.
• Beat slightly.
• Pour into a greased 8x8 pan. Bake at 350 for 30 minutes.
• When done add topping right away.
• Topping.
• Mix brown sugar, milk, butter, coconut and nuts in a pot on stove until suagr has dissolved.
• Put on cake.
• Put back in the oven on broil until very light brown on the top.
• Remove from oven and cool completely before serving.

LAZY DAISY CAKE

Steps:

• Preheat oven to 350°F.
• Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
• Next, stir in flour, baking powder and salt.
• Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
• Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
• Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
• Spread topping over cake fresh from the oven; leave oven on.
• Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
• Variation: use chopped pecans or walnuts instead of the coconut.