Best Sunflower Potluck Cake Recipes

SUNFLOWER LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake and cool as directed for 8-inch rounds.
• In small microwavable bowl, microwave chocolate on High 1 minute 30 seconds, stirring every 30 seconds, until chocolate can be stirred smooth. Cool 5 minutes. In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until blended. Add melted chocolate, milk and vanilla; beat until smooth.
• On serving plate, place 1 cake, rounded side down. Spread with chocolate frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining chocolate frosting. Tint 1/3 cup vanilla frosting with green food color. Tint remaining vanilla frosting yellow. Pipe yellow and green frosting to look like petals and leaves on top of cake. Sprinkle chocolate chips in center.

PEEP SUNFLOWER CAKE

Steps:

• Arrange 3 cupcakes vertically at the bottom of a large platter to form a stem. Arrange 2 cupcakes to the left and 2 cupcakes to the right of the stem to create leaves. Arrange the remaining 17 cupcakes at the top of the stem in a large circle.
• Combine the butter, confectioners' sugar, vanilla, salt and 4 tablespoons of the milk in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium high and mix until smooth and spreadable. If the frosting is too thick to spread, add 1 to 2 tablespoons of the remaining milk and mix until spreadable.
• Transfer 2 cups of the frosting to a medium bowl. Add about 12 drops of leaf green gel food coloring and mix to combine.
• Add a heaping 1/4 teaspoon of the lemon yellow gel food coloring to the bowl of remaining white frosting and beat until combined. Use an ice cream scoop or large spoon to scoop a large dollop of the yellow frosting onto each of the 17 cupcakes that make up the flower. Use a small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners).
• Wash and dry the ice cream scoop (or large spoon) and offset spatula. Use the ice cream scoop or large spoon to scoop a large dollop of the green frosting onto each of the 7 cupcakes that make up the stem and leaves. Use the small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners). Scrape the remaining green frosting into a small pastry bag fitted with a 1/4-inch plain round tip (number 802).?
• Pipe the outline of each leaf with the green frosting, then pipe a line of green frosting inside each leaf from the point to the stem. Pipe additional lines from side to side to create veins in the leaves. Use the offset spatula to square off the bottom of the stem.
• Arrange the marshmallow chicks facing outward in a circle around the perimeter of the flower, pressing to adhere. Fill the center with the chocolate wafer crumbs and press to adhere to the frosting.

PEEPS SUNFLOWER CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased and waxed paper-lined 9-inch round baking pans.
• Cool 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
• Level tops of cake.
• Spread frosting between layers and over top and sides of cake.
• Without separating peeps, and curving slightly to fit, arrange chicks around edge of cake for sunflower petals.
• For sunflower seeds arrange chocolate chips in center of cake.
• Yield 12 servings.

SUNFLOWER CAKE

Steps:

• Using a palette knife, frost 1 of the 9-inch cakes with the chocolate frosting. Frost the sides first, building extra frosting at the top of the sides. Then, frost the top. Since this part of the cake is supposed to look like the center of a sunflower, the frosting should not be smooth, but should swirl into peaks. To create this swirled, peaked effect, lightly run the palette knife through the frosting and gently pull up. Using a spatula place the cake in the center of a platter that is at least 20-inches by 20-inches or you can use a piece of cardboard that is covered with foil.
• To create the petals: Using a serrated knife, cut the second 9-inch cake in half. Then, cut each of the halves in half again. You should have 4 triangles. Cut each of these 4 triangles in half again to create 8 triangular pieces. Using a paring knife, trim each of the eight petals to curve slightly inward so they hug the outside of the center of the cake. Be careful not to trim off too much. Start at the corner of the curved edge, and trim a slightly rounded arc that ends at the opposite corner of the rounded edge. Using the yellow frosting and a small spatula or palette knife, frost the top and 2 sides. There is no need to frost the curved edge. Once the pieces are frosted, place them around the cake. Looking at the cake as though it was a clock, place the petals at 12, 3, 6 and 9. Place the remaining four petals in between 12 and 3, in between 3 and 6, in between 6 and 9 and in between 9 and 12.

PEEPS SUNFLOWER CAKE

Steps:

• Prepare and bake cake mix according to package directions, using two parchment-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake. , For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.