Sunny Flower Cake Recipes

SUNFLOWER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8-inch) round cake pans with shortening or cooking spray. Make cake batter as directed on box--except stir chocolate chips into batter. Reserve 1 cup batter. Pour remaining batter into pans. Stir cocoa into reserved 1 cup batter. Drop chocolate batter by tablespoonfuls randomly onto batter in pans. Cut through batter with knife for marbled design.
• Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Place 1 cake round on large serving plate. Cut remaining cake into 8 triangles; place around cake pointed sides out to look like sunflower petals.
• In medium bowl, stir white frosting and tube of yellow gel food color until well blended. Frost sides and top of cake with yellow frosting. Sprinkle petals with yellow sugar. For sunflower seeds, pipe black decorating icing in center round of cake, using star tip. Make small bee using decorating icing. Store loosely covered at room temperature.

SUNNY FLOWER CAKE

Steps:

• Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape., Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.

SUNNY SPONGE CAKE

Steps:

• Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon zests. Add reserved flour mixture to egg yolk mixture., In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping.

FLOWER CAKE

Steps:

• Preheat oven to 325 degrees with a rack in the center. Butter a 13-by-9-by-2-inch cake pan. Line bottom and long sides of cake with parchment paper, allowing at least a 1-inch overhang; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, and lemon juice and zest.
• With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour mixture, and beating until fully incorporated.
• Pour into prepared cake pan. Bake until light golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.
• Place 3 cups buttercream in a medium bowl, and 1/2 cup in each of 2 bowls. Add sunset orange and blushing pink food coloring to the medium bowl, to make peach; set aside. Add golden yellow to a bowl with 1/2 cup buttercream; place in a pastry bag fitted with a #18 Ateco tip and set aside. Tint remaining 1/2 cup buttercream bright yellow, and place in a pastry bag fitted with a #6 Ateco tip and set aside.
• To assemble: Cut out 6 four-inch rounds from cake. Split each round horizontally, creating twelve layers. Spread top of one layer with 3 tablespoons of the peach buttercream. Place a second layer on top of buttercream, pressing gently to adhere. Repeat with remaining layers, creating six filled cakes.
• To make the petals, place a 3 1/2-inch round cutter 1/2 inch in from the edge of one of the cakes, and cut; discard the cut piece. Repeat with four more cakes. Reserve one uncut cake for center of flower.
• Using an offset spatula, frost each of the cakes with 1/2 cup peach buttercream. Start from the center, and work out, making sure to push the buttercream over the sides of the cake. Smooth the buttercream.
• Place the center of the flower on a serving plate or pedestal. Coat the sides of remaining cakes with sprinkles, and place evenly around the pedestal, being sure to position the cut section of each cake against the center cake to adhere.
• Using the piping bag filled with golden buttercream, pipe two rows of small stars around the perimeter of the center of the flower. Using the piping bag filled with yellow buttercream, pipe small dots onto the center of the cake until it is completely covered.

BLOOMING SPRING FLOWER CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
• Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
• Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting-apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
• Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
• Store loosely covered at room temperature.

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.

ORANGE SUNSHINE CAKE

Steps:

• Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
• Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
• To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.