Flower Garden Cake

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This past weekend my mom turned 50! I wanted to surprise her with a birthday cake that she would love. Thanks to a few ideas from pinterest, I was able to come up with the idea of doing a flower garden cake. My mom loves flowers, especially daisies. On a typical Sunday, you’d find her outside trimming the plants and adding flowers to her garden.

I found a popular yellow cake recipe and a covered it in a lemon butter cream. I chose yellow cake to be simple and have a cake that would hold together while I messed with it. It stayed moist and delicious while staying sturdy. The idea for a lemon butter cream came about because of my moms love for lemony flavor.

2 cups cake flour

2 tsp baking powder

1/2 tsp salt

1 cup butter

1 1/2 cups sugar

8 egg yolks

3/4 cup milk

1 1/2 tsp vanilla extract

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Preheat oven to 350 degrees F. Take two 8-inch round baking pans and line the bottoms with a disc of parchment paper. Don’t bother greasing or flouring them. Set aside.

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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the butter and sugar until fluffy. Beat in egg yolks, one at a time. Stir in vanilla extract.

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Beat in one cup of flour at a time, alternating with the 3/4 cup milk. Beat just until incorporated. Do not over mix your batter or you’ll end up with a tough cake!

Pour batter into cake pans and bake for 25-35 minutes or until toothpick inserted comes out clean and the tops of the cakes bounce back when lightly touched.

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Cool completely before removing. To remove, simply run a knife around the edges of the cake to loosen and flip them out onto a plate. They are ready to frost!

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I feel like the use of cake flour instead of all-purpose made a noticeable difference. I was excited to purchase some cake flour to keep in my pantry for any future cakes I bake. It was very good and my mom was so excited to see the cake. She still has the photo of it set as her wallpaper.

Rating 5/5

The yellow cake recipe was found here.


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