My Mom's favorite flower is the daisy so naturally these sugar daisy mini cakes were inspired by her. Happy Mom's Day! I'm loving mini cakes as an alternative to cupcakes. They're just as easy to bake and have more surface area for decorating (and buttercream!)
Why I love these sugar daisy mini cakes
I can't believe I made sugar flowers! These sugar daisy mini cakes are just the beginning of my love affair with gum paste. Unlike fondant, gum paste dries hard like clay. I vote we change the name from gum paste to sugar clay, who's with me? I've included Nicolas Lodge's world famous gum paste recipe so you an give it a try. A sugar daisy is a great place to start. And the best part? You can work on the daisies and leaves days, even weeks, in advance. Then store them for a last minute treat request. I love them on these vanilla mini cakes, but they'd be adorable atop a lemon cupcake, too!
How to make sugar daisies:
Prepare and age a batch of Nicolas Lodge's gumpaste. Bring to room temperature if it was stored in the fridge.
Dust a flower center silicone mold with corn starch.
Press a small ball of gum paste into the dusted flower center mold. Remove excess so flower center will have a flat back.
Pop out the flower center and let dry completely.
Form another medium sized ball of gum paste.
Using a non-stick fondant rolling pin, on a non-stick surface dusted with corn starch, roll gum paste to 1/8” thick.
Using a 2” PME daisy cutter, cut daisies and store immediately in a large ziploc bag to prevent drying. Don’t worry about imprinting them with the plunger.
One daisy at a time, place on a foam flower pad and using a bone fondant modeling tool press gently down on each petal with the ball end of the tool at the tip of the petal. Rock the tool back and forth to transform the flat petal into a cup shape.
Repeat the process for all petals.
Transfer the daisy to a craft paint palette and gently press down on the center of the daisy and adjust the petals until you like the shape. Let dry completely.
Dust the flower centers with yellow and lime green petal dust. For a brighter yellow center, use a bit of gel food color and vodka to paint a bright yellow center.
Using edible glue and a small brush, adhere the flower centers to the daisies. Let dry completely.
Dust around each flower center with lime green petal dust using a small detail brush.
How to make sugar daisy leaves:
Color a bit of gum paste with green gel food color.
Using a non-stick fondant rolling pin, on a non-stick surface dusted with corn starch, roll gum paste very thin.
Using a leaf cutter or freehand, cut leaf shapes and store immediately in a large ziploc bag to prevent drying.
One leaf at a time, place on a foam flower pad and curl the leaf by gently rolling a chopstick parallel to the length of the leaf.
Transfer the leaf to an uneven surface, like large bubble wrap or crumpled paper and adjust until you like the shape. Let dry completely.
Dust the center of the leaf with green petal dust that’s darker than your gum paste color to add dimension.
How to make edible glue:
Add 1/4 teaspoon Tylose Powder to 1/4 cup hot water.
Stir or shake and let cool to room temperature. Mixture will look chunky at first but will dissolve as the water cools.
Store in an airtight container in a cool place until ready to use.
Fat Daddio 3” mini cake pans
2” PME daisy cutter
Carrot cookie cutter
Martha Stewart flower garden silicone mold
PME Mexican and flower foam pads
Ateco bone modeling tool
Round craft paint palette
Chefmaster natural food color – green
Ateco 895 piping tip
Wilton goldenrod color dust
Wilton lime green color dust
CK emerald luster dust
ColorKitchen all-natural yellow and red food coloring
Vanilla Mini Cakes
Makes (10) 3" mini cakes
429g all-purpose flour
3 tsp baking powder
265g granulated sugar
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
2 large free-range eggs
2 tbsp sour cream
125ml vegetable oil
1 tsp pure vanilla extract
Preheat oven to 350º F or 320º (convection).
Spray 3"x 2" mini cake pans with Everbake food release spray. This will ensure your cakes come out easily and won't discolor your cake tins.
In the bowl of a stand mixer fitted with the paddle attachment, add flour, baking powder, sugar and salt. Mix on low speed to combine dry ingredients (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix on low speed until it resembles a fine sand like texture.
Combine milk, eggs, sour cream, oil and vanilla extract in a large jug and whisk well.
With mixer on low speed add wet ingredients to dry ingredients in a slow and steady stream until well combined. Scrape down the bowl and blend on medium-low speed for another 20 seconds or until batter is smooth.
Pour or scoop 125-130g of batter into each mini cake tin. Bake for 25-30 minutes or until a toothpick inserted comes out clean and the top of the cake is springy.
Allow cakes to cool in the tins for several minutes, then transfer to a cooling rack to cool completely.
Fluffy White Buttercream
226g unsalted butter, softened (2 sticks)
500g icing sugar
2 tablespoons whole milk
Using a stand mixer fitted with the paddle attachment, beat softened butter on medium high speed until pale and smooth. About 5 minutes.
Add half the icing sugar and mix on medium speed for 5 minutes.
Add remaining icing sugar and milk. Beat on medium-high speed for another 5 minutes or until white and fluffy.
Scrape down the sides of the bowl and give it one last blast to blend it all together.
Nicholas Lodge's Tylose Gumpaste
Make about 2 cups
125g pasteurized egg whites (or fresh)
725g icing sugar
30g Tylose powder (27g if using P&H brand)
Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle or scraper paddle attachment.
Turn the mixer on high speed for 10 seconds to break up the egg whites.
Turn the mixer to the lowest speed; slowly add the 725g of powdered sugar to make a soft consistency royal icing.
Turn up the speed to setting 3 or 4 for about two minutes.
Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste, gel or liquid color at this stage, making it a shade darker than desired)
Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Turn the speed up to the high setting for a few seconds. This will thicken the mixture.
Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 100g of powdered sugar. Place shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.
Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.
When you are ready to use the paste, cut off a small amount and knead until smooth and plyable. Add a bit of shortening if necessary. If coloring at this stage, knead the color into the paste until the desired shade is achieved.
When not in use, the paste will need to be stored in the refrigerator. Before use, remove from refrigerator and allow the paste to come to room temperature.
Vacuum-seal the paste with a food saver type system if available, or in zip-top bags with as much air removed as possible. The paste will keep refrigerated for approximately 6 months. You can keep the paste longer by freezing it. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours before placing into the freezer. The paste can be kept in the freezer for several years with no problems and can be taken out of the freezer, thawed, used and refrozen without any problems or ill effect on the paste.
Source: Nicholas Lodge
Note: Less Tylose can be used if you do not want the gumpaste to dry as fast or if making dark colors that typically dry the gumpaste out, (i.e. Black, Dark Green, Purple.)