Classic White Daisy
Classic White Daisy, inspired by the simple beauty of the flower, is a delightful dish that features the bright and fresh flavors of white ingredients, creating a visually appealing and tasty treat. This dish is perfect for a fall gathering or as a whimsical addition to any meal, celebrating the beauty of the season.
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 medium head |
| Cream cheese | 8 oz |
| Garlic | 2 cloves |
| Parmesan cheese | 1/2 cup |
| Sour cream | 1/2 cup |
| White pepper | 1 tsp |
| Salt | to taste |
| Fresh parsley | for garnish |
Cooking Steps:
- Steam the cauliflower until tender, about 10-12 minutes.
- In a bowl, combine the steamed cauliflower, cream cheese, minced garlic, Parmesan cheese, sour cream, white pepper, and salt.
- Blend until the mixture is smooth and creamy.
- Transfer the mixture to a serving dish, and use a spatula to shape it into a daisy-like form.
- Garnish with fresh parsley leaves to create the petals, and serve warm.
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Sunshine Yellow Daisy
The Sunshine Yellow Daisy is a vibrant dish that embodies the essence of fall with its cheerful yellow hues and zesty flavors. Inspired by the warm tones of the season, this dish highlights the rich taste of yellow ingredients, making it an eye-catching and delicious addition to your fall gatherings. Perfect as a side or a centerpiece, the Sunshine Yellow Daisy captures the warmth and joy of autumn.
| Ingredients | Quantity |
|---|---|
| Yellow bell peppers | 2 medium |
| Corn kernels (fresh or frozen) | 1 cup |
| Cheddar cheese | 1 cup |
| Cream cheese | 8 oz |
| Olive oil | 2 tbsp |
| Garlic | 2 cloves |
| Turmeric powder | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil | for garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté minced garlic until fragrant.
- Add diced yellow bell peppers and corn, cooking until softened.
- In a bowl, combine cream cheese, cheddar cheese, turmeric, salt, and black pepper, mixing well.
- Fold in the sautéed vegetable mixture until evenly combined.
- Transfer the mixture to a baking dish, shaping it into a daisy-like form.
- Bake for 25-30 minutes until bubbly and golden brown.
- Garnish with fresh basil leaves to resemble petals before serving warm.
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Pumpkin Spice Daisy
The Pumpkin Spice Daisy is a delightful autumn-inspired dish that combines the warm and inviting flavors of pumpkin with aromatic spices typical of the season. This dish captures the essence of fall, featuring a creamy texture and a hint of sweetness that makes it perfect for gatherings, cozy dinners, or holiday celebrations. With its daisy-like presentation, the Pumpkin Spice Daisy is sure to be a showstopper on any table.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Cream cheese | 8 oz |
| Brown sugar | 1/4 cup |
| Maple syrup | 2 tbsp |
| Pumpkin spice | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Graham cracker crumbs | 1 cup |
| Butter (melted) | 1/4 cup |
| Whipped cream | for topping |
| Cinnamon | for garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine pumpkin puree, cream cheese, brown sugar, maple syrup, pumpkin spice, vanilla extract, salt, and eggs. Mix until smooth.
- In a separate bowl, mix graham cracker crumbs with melted butter to create a crust.
- Press the graham cracker mixture into the bottom of the baking dish and pour the pumpkin mixture over it.
- Bake for 30-35 minutes until set and slightly firm to the touch.
- Allow to cool before serving. Top with whipped cream and sprinkle with cinnamon for garnish.
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Rich Burgundy Daisy
The Rich Burgundy Daisy is an elegant and decadent dessert that embodies the luxurious flavors of dark chocolate and red wine, perfect for special occasions or intimate gatherings. This dish, with its deep burgundy hue, not only tantalizes the taste buds but also captivates with its beautiful presentation, resembling a blooming daisy. Its rich chocolate base combined with the complexity of red wine creates a memorable dessert that pairs wonderfully with a dollop of whipped cream.
| Ingredients | Quantity |
|---|---|
| Dark chocolate | 8 oz |
| Red wine | 1/2 cup |
| Sugar | 3/4 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Flour | 1/2 cup |
| Butter (unsalted) | 1/2 cup |
| Salt | 1/4 tsp |
| Whipped cream | for topping |
| Fresh raspberries | for garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round baking pan.
- Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth. Allow to cool slightly.
- In a bowl, whisk together the eggs, sugar, and vanilla extract until fluffy. Gradually mix in the chocolate mixture and red wine.
- Carefully fold in the flour and salt until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool before serving. Top with whipped cream and garnish with fresh raspberries for an added touch.
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Maple Leaf Daisy
The Maple Leaf Daisy is a delightful autumn-inspired dessert that captures the essence of fall with its sweet maple flavor and warm spices. It features a moist cake base infused with maple syrup and adorned with a stunning maple glaze, all while resembling the beautiful shape of a daisy. This dessert is perfect for celebrating the changing seasons and is sure to impress at any gathering.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter | ½ cup |
| Maple syrup | ¾ cup |
| Sugar | ¾ cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
| Maple extract | ½ tsp |
| Powdered sugar | 1 cup (for glaze) |
| Milk (for glaze) | 2 tbsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round baking pan.
- In a bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, cream together the butter, sugar, and maple syrup until light and fluffy. Add eggs one at a time, mixing well after each addition, along with vanilla extract.
- Gradually mix in the dry ingredients alternately with milk until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar with milk and maple extract until smooth. Drizzle the glaze over the cooled cake and let it set before serving.
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Midnight Purple Daisy
The Midnight Purple Daisy is an enchanting dessert that embodies the mystique and elegance of twilight, combining rich flavors of dark berries and chocolate. This luscious cake is crafted with a moist base highlighting the delicious notes of blackberries and enhanced with a decadent chocolate glaze, beautifully arranged in the shape of a daisy. Perfect for special occasions or simply to satisfy a sweet tooth, it offers a stunning visual and flavorful experience that celebrates the beauty of nightfall.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Cocoa powder | ½ cup |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter | ½ cup |
| Sugar | ¾ cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
| Blackberry puree | ½ cup |
| Powdered sugar | 1 cup (for glaze) |
| Dark chocolate (melted) | 4 oz |
| Milk (for glaze) | 2 tbsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round baking pan.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy, then add eggs one at a time, mixing well after each addition along with vanilla extract.
- Slowly mix in the dry ingredients, alternating with milk and blackberry puree until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, combine powdered sugar with melted dark chocolate and milk until smooth. Drizzle the glaze over the cooled cake and allow it to set before serving.
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Sunset Orange Daisy
The Sunset Orange Daisy is a bright and vibrant dessert that captures the warmth and beauty of a summer sunset in every bite. This delightful cake features a fluffy orange-flavored base infused with citrus zest and complemented by a sweet orange glaze, all artfully shaped like a daisy. Perfect for celebrations or bringing a burst of color to your dessert table, this cake embodies the spirit of sunny days and cheerful gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter | ½ cup |
| Sugar | ¾ cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
| Fresh orange juice | ½ cup |
| Orange zest | 2 tbsp |
| Powdered sugar | 1 cup (for glaze) |
| Orange juice (for glaze) | 2 tbsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round baking pan.
- In a mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, and incorporate vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk and fresh orange juice until just combined. Stir in orange zest.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- To prepare the glaze, mix powdered sugar with orange juice until smooth, and drizzle over the cooled cake before serving.
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Coral Pink Daisy
The Coral Pink Daisy is a charming and delightful dessert that brings a soft, blush hue to any table setting. This sweet cake boasts a light and airy base with a subtle coral flavor, creating a perfect balance of sweetness and freshness. Topped with a delicate coral glaze, this cake is not only visually appealing but also embodies the warmth of autumn gatherings, making it a perfect centerpiece for any occasion.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter | ½ cup |
| Sugar | ¾ cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
| Fresh pink grapefruit juice | ½ cup |
| Pink food coloring | A few drops (optional) |
| Powdered sugar | 1 cup (for glaze) |
| Pink grapefruit juice (for glaze) | 2 tbsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round baking pan.
- In a mixing bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, and then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk and fresh pink grapefruit juice until just combined. Add pink food coloring if desired for a deeper hue.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar with pink grapefruit juice until smooth, then drizzle over the cooled cake before serving.
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Rustic Brown Daisy
The Rustic Brown Daisy is a warm and inviting autumn dessert that captures the essence of cozy gatherings. With rich flavors of chocolate and nutty undertones, this cake provides a comforting sweetness that pairs beautifully with the season. Topped with a luscious chocolate ganache, the Rustic Brown Daisy is sure to be a crowd-pleaser at any fall celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter | ½ cup |
| Sugar | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
| Chopped walnuts | ½ cup |
| Chocolate chips | ½ cup |
| Heavy cream (for ganache) | ½ cup |
| Semi-sweet chocolate (for ganache) | 6 oz |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round baking pan.
- In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
- Gradually mix in the dry ingredients with milk until just combined. Fold in chopped walnuts and chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat the heavy cream until just simmering and pour over the chopped semi-sweet chocolate. Let sit for a few minutes, then stir until smooth and pour over the cooled cake before serving.
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Frosted Lavender Daisy
The Frosted Lavender Daisy is a delicate and aromatic dessert that embodies the gentle beauty of fall. This cake combines light flavors of lavender with a fluffy vanilla base, creating a perfectly sweet treat that is visually appealing and pleasing to the palate. Frosted with a creamy lavender-infused buttercream, this daisy cake is ideal for an elegant autumn gathering or a cozy afternoon tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | ½ cup (1 stick) |
| Sugar | 1 ½ cups |
| Eggs | 3 large |
| Milk | 1 cup |
| Vanilla extract | 1 tsp |
| Dried culinary lavender | 1 tbsp |
| Powdered sugar | 3-4 cups |
| Heavy cream | 2 tbsp |
| Food coloring (optional) | A few drops |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in milk, vanilla extract, and lavender.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat softened butter and gradually add powdered sugar, heavy cream, and a hint of lavender until smooth and fluffy. Add food coloring if desired for a touch of color.
- Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Decorate with additional dried lavender if desired before serving.
Deep Blue Daisy
The Deep Blue Daisy is a striking dessert that brings a touch of the ocean’s depth to your fall table. This cake boasts a rich blueberry flavor paired with a moist vanilla base, perfectly complemented by a creamy and vibrant blue frosting. Ideal for birthday celebrations or any gathering that calls for a delightful centerpiece, the Deep Blue Daisy adds a revitalizing twist to autumn desserts.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | ½ cup (1 stick) |
| Sugar | 1 ½ cups |
| Eggs | 3 large |
| Milk | 1 cup |
| Vanilla extract | 1 tsp |
| Fresh blueberries | 1 cup |
| Powdered sugar | 3-4 cups |
| Heavy cream | 2 tbsp |
| Blue food coloring | A few drops |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the milk and vanilla extract, followed by the fresh blueberries.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Evenly divide the batter into the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter and gradually add powdered sugar and heavy cream. Add blue food coloring to achieve desired color and mix until smooth.
- Once cooled, frost the top of one layer, stack the second layer on top, and frost the top and sides of the cake. Garnish with fresh blueberries or edible flowers if desired before serving.
Goldenrod Daisy
The Goldenrod Daisy is a warm and inviting autumn dessert that captures the essence of fall with its golden hues and flavorful notes of honey and cinnamon. This cake features a luscious honey-flavored batter infused with the earthy warmth of spices, creating a delightful treat that is perfect for cozy gatherings or as a comforting dessert on chilly evenings. Topped with a rich cream cheese frosting adorned with hints of orange zest, this cake is sure to brighten any fall table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter | ½ cup (1 stick) |
| Honey | 1 cup |
| Eggs | 3 large |
| Milk | 1 cup |
| Vanilla extract | 1 tsp |
| Cream cheese | 8 oz |
| Powdered sugar | 2-3 cups |
| Orange zest | 1 tbsp |
| Heavy cream | 2 tbsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- In a separate bowl, cream together butter and honey until light and fluffy. Add each egg one by one, mixing well after each addition. Stir in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese until smooth, gradually adding powdered sugar and orange zest. Mix until creamy.
- Once cooled, frost the top of one cake layer, stack the second layer, and frost the top and sides of the cake. Decorate as desired before serving.
Chocolate Daisy
The Chocolate Daisy is a rich and decadent autumn dessert that combines the comforting flavors of chocolate with the warmth of fall spices. This cake features a moist chocolate batter with hints of espresso and a luscious dark chocolate ganache, making it a perfect treat for cozy gatherings. Topped with a sprinkle of cocoa powder and seasonal edible flowers, this delightful cake is sure to impress and satisfy any chocolate lover.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Granulated sugar | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Hot water | 1 cup |
| Espresso powder | 1 tsp (optional) |
| Heavy cream | 1 cup |
| Dark chocolate (chopped) | 8 oz |
| Powdered sugar | 2 cups |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In a separate bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with hot water until well combined. If using, add the espresso powder.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat heavy cream until simmering, pour over chopped dark chocolate, and whisk until smooth. Let cool to thicken.
- Once the cakes are cooled, frost between the layers and the top and sides with the ganache. Dust with cocoa powder and decorate with edible flowers if desired before serving.
Autumn Berry Daisy
The Autumn Berry Daisy is a delightful fall-inspired dessert that bursts with the vibrant flavors of seasonal berries, making it a perfect treat for autumn gatherings. This light and fluffy cake is infused with a medley of fresh berries, layered with a smooth berry cream cheese frosting, and garnished with more berries for a stunning presentation. Its colorful appearance and delicious taste make it an ideal centerpiece for any fall celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tbsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Granulated sugar | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Milk | 1 cup |
| Mixed berries (strawberries, blueberries, raspberries) | 2 cups (fresh or frozen) |
| Cream cheese | 8 oz |
| Heavy cream | ½ cup |
| Powdered sugar | 1 ½ cups |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract and milk.
- Gradually combine the dry ingredients with the wet ingredients, mixing until smooth. Gently fold in the mixed berries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese and heavy cream until smooth. Gradually add the powdered sugar and mix until fluffy.
- Once the cakes are cooled, spread the berry cream cheese frosting between the layers and on the top and sides of the cake. Decorate with additional berries before serving.
Blush Pink Daisy
The Blush Pink Daisy is a charming and elegant dessert that embodies the soft hues of autumn. This delightful cake features layers of fluffy vanilla sponge infused with delicate floral notes and a smooth blush pink frosting made from cream cheese and a hint of raspberry. Topped with edible flowers and fresh berries, the Blush Pink Daisy makes for a stunning centerpiece at any fall gathering, offering a perfect blend of flavor and aesthetic appeal.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tbsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Granulated sugar | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Milk | 1 cup |
| Fresh raspberries (pureed) | ½ cup |
| Heavy cream | ½ cup |
| Cream cheese | 8 oz |
| Powdered sugar | 1 ½ cups |
| Edible flowers | For garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and milk.
- Gradually mix dry ingredients into the wet mixture until smooth. Fold in raspberry puree gently.
- Divide batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes then transfer to a wire rack to cool completely.
- In a mixing bowl, beat cream cheese and heavy cream until smooth. Gradually add powdered sugar and mix until fluffy.
- Frost the cooled cake layers with the blush pink cream cheese frosting and decorate with edible flowers and fresh berries before serving.
