Daisy Cake Recipes

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MOIST LAZY DAISY CAKE



Moist Lazy Daisy Cake image

We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this lazy daisy cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama. -Carrie Bartlett, Gallatin, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 13

2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

Nutrition Facts : Calories 405 calories, Fat 18g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 277mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.

LAZY DAISY CAKE



Lazy Daisy Cake image

We couldn't wait until Mom sliced this old-fashioned cake with its caramel-like frosting, loaded with chewy coconut. Even after one of Mom's delicious meals, one piece of this cake wasn't enough. -Darlis Wilfer, Phelps, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 13

4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream
2 cups sweetened shredded coconut

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.

Nutrition Facts : Calories 343 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 244mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

LAZY DAISY CAKE



Lazy Daisy Cake image

This cake whips up quickly and is nice on lazy summer days.

Provided by Marie Angel Cat

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup skim milk
1 tablespoon butter
1 teaspoon vanilla extract
2 eggs
1 cup white sugar
6 tablespoons softened butter
10 tablespoons brown sugar
1 cup flaked coconut
¼ cup heavy cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
  • Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 60 g, Cholesterol 83.7 mg, Fat 16.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 385.3 mg, Sugar 45.8 g

LAZY DAISY CAKE



Lazy Daisy Cake image

Make and share this Lazy Daisy Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk, heated
1 tablespoon butter
2/3 cup packed brown sugar
1/4 cup butter
2 tablespoons milk
1/2 cup coconut flakes

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.

Nutrition Facts : Calories 457.4, Fat 14.3, SaturatedFat 9.1, Cholesterol 91, Sodium 305.8, Carbohydrate 78.5, Fiber 1.3, Sugar 59.8, Protein 5.4

DAISY CAKE



Daisy Cake image

Good for beginners, the piped buttercream daisy decoration on this cake requires only two pastry tips and no complicated curves. Scoring the cake first gives it graphic appeal and makes it easy to space the flowers evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer nine-inch round cake

Number Of Ingredients 4

Butter Cake II
Meringue Buttercream
Gel-paste food coloring in assorted colors (leaf green, lemon yellow, forest green, egg yellow)
Pastry tips, such as Ateco: #3 round tip and #352 leaf tip

Steps:

  • Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
  • With a small offset spatula, spread top of bottom layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first layer.
  • Fit a pastry bag with a coupler, and fill with frosting (for petals); set aside. Tint 3/4 cup of remaining frosting dark green (for leaves and stems) and 1/3 cup frosting bright yellow (for dots); set aside. Tint 4 cups frosting chartreuse (for base coat) by mixing leaf green, lemon yellow, and a touch of egg yellow.
  • Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups chartreuse frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
  • With a large offset spatula, spread about 2 more cups chartreuse frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator; chill until second coat is firm, about 15 minutes.
  • Lightly score surface of cake with a knife to mark 8 wedges, wiping knife clean after making each mark.
  • Decorate cake: Using green frosting and the #3 tip, pipe a slightly curved line for the stem. The daisy's petals are made with the #352 leaf tip. Using white frosting and holding the bag with the tip's pointed end facing up, apply pressure and pull out straight from the stem; release pressure and pull upward to finish each petal. Repeat, for twelve or more petals, wiping off the tip between strokes if necessary. Switch to yellow frosting and the #3 tip. Holding the bag at a 90 degree angle to the cake, make a mound of tiny dots in the center. Finally, with green frosting and the #352 leaf tip, pipe a small leaf originating at the base of the stem (using the same technique described for the petals).
  • Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.

DAISY CAKE



Daisy Cake image

Very few ingredients, but this bundt cake is a cholesterol nightmare! But really...who cares if it tastes good? This gets frosted with lemony glaze. YUMMMY!

Provided by Redneck Epicurean

Categories     Dessert

Time 1h20m

Yield 1 bundt, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1 1/2 cups sugar
9 egg yolks (I told you it was bad!)
1 teaspoon lemon extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup powdered sugar
1/4 teaspoon lemon extract
1 -2 tablespoon warm water

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.

Nutrition Facts : Calories 330.7, Fat 11.7, SaturatedFat 6.5, Cholesterol 164.8, Sodium 227.9, Carbohydrate 52.4, Fiber 0.6, Sugar 34.9, Protein 4.7

LAZY DAISY CAKE III



Lazy Daisy Cake III image

Quick and Easy, but delicious. This is one that my grandmother loved.

Provided by MCLISA

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ cups white sugar
½ cup vegetable oil
3 eggs
1 cup milk
1 teaspoon vanilla extract
1.185 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup margarine
1 cup white sugar
¼ cup milk
½ cup chocolate chips
1 teaspoon vanilla extract
½ cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, beat 1 1/2 cups sugar and oil until smooth. Beat in eggs, 1 cup milk and 1 teaspoon vanilla. Beat in flour, baking powder and salt. Pour batter into prepared pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost with Chocolate Frosting.
  • To make the Chocolate Frosting: In a saucepan over medium heat, combine margarine, 1 cup sugar and 1/4 cup milk. bring to a full boil. Remove from heat and stir in chocolate chips, 1 teaspoon vanilla and marshmallows. Beat until smooth.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 58.8 g, Cholesterol 48.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 4 g, Sodium 329.1 mg, Sugar 48.1 g

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Top Asked Questions

How do you bake a lazy daisy cake?
Lazy Daisy Cake is a small yellow cake with a broiled coconut topping. Easy and delicious! Preheat the oven to 350°Fahrenheit. Grease with shortening, then dust with flour an 8″ square or 9″ round baking pan.
What is a daisy cake?
Daisy Cakes Are Baked & Shipped With Love. Daisy Cakes was founded in Pauline, SC by Kim Nelson using the traditions and recipes handed down to her by her mother Geraldine and Great Aunt Daisy. Each cake is baked with love and carefully wrapped and sealed in a signature Daisy Cake Box.
How do you Frost a daisy cake with frosting?
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.
How do you make Daisies with fondant?
With daisy-shaped cookie cutters (3/4-inch to 2 1/2-inch), cut out as many daisies as possible. Roll yellow fondant to 1/8-inch thickness. With round cutters (5/8-inch and 3/8-inch), cut out a center for each daisy.

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