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and tangy, my version of the Daffodil Cake is composed of layers of sponge and
angel cake filled with orange cream cheese frosting and lemon curd finished with bean
paste flower daffodils. It is the perfect
cake for spring and to celebrate Mother’s Day with.
Spring has been very elusive to us east coast people this year and finally, yes finally, it is starting to feel like summer is just around the corner.
For Mother’s Day I wanted to make a cake decorated with something bright that would represent my current bright mood brought on by this good weather.
Yes, I am one of those people who get affected by whether it is sunny or not outside. When it's cold and gray outside, I just want to hibernate and lock myself indoors. This winter I felt like I hibernated too, too long. It is time to celebrate the warmer days to come.
I decided I want to make a cake decorated with daffodils. When I Googled “daffodil cake” for some design inspiration, the search came up with recipes for a Daffodil Cake.
Huh... Who knew there is actually a recipe for a daffodil cake!
So, a daffodil cake is actually a vintage cake recipe. It is both an angel cake and a sponge cake swirled together and usually baked in a bundt or angel cake pan. I’ve seen variations of the recipe, some are flavoured with orange, some with lemon, some are glazed and some are frosted.
I debated if I wanted to bake the cake in a bundt pan because I really wanted to make a layered cake. So what I ended up doing was I deconstructed the daffodil cake and made separate layers of sponge and angel cake.
I also couldn’t decide between orange or lemon flavour. I ended up using both as fillings. I use orange with the cream cheese frosting and since there were leftover egg yolks from make the cake, I decided to use it to make lemon curd.
Let me tell you, the airiness of the sponge and angel cake layers is balance out the rich cream cheese/lemon curd filling, the flavours are bright and pure delight. I’m so happy in how it turned out!
For decoration, of course I wanted to put some daffodils on top of the cake. At first I thought I was going to make it out of buttercream. But I decided to use another medium – bean paste.
I’ve been playing with this medium lately and I must say I kinda like it. It is similar to gum paste but it uses natural ingredients and not much sugar. What I like about it is that the colours blend beautifully and it has a nice translucency to it that it makes the flowers look more realistic.
In the tutorial I used bean paste but I think it could easily translate to gum paste. I have another tutorial for daffodil using gum paste here.
In the mean time here is a video tutorial on how to make a bean paste daffodil.
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
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