Daisy Cake

1. Stage

Baking: Bake the chocolate cake in two 6-inch round cake pans. Cool to room temperature, then freeze for no less than 6 hours, preferably overnight. (You may need to extend the recommended cooking time when using 6-inch pans.)

2. Stage

Bake the white cake in a 9 by 13-inch pan. Cool to room temperature.

3. Stage

Making the Surprise: Make the white buttercream.

4. Stage

Level the chocolate cakes.

5. Stage

Center the 3-inch round cookie cutter on top of one cake layer and gently press down to make a guideline. Repeat with the other cake layer.

6. Stage

Using a small spoon (I got out my favorite silver baby spoon), insert it at a 45-degree angle and cut 1 inch deep just inside (but not cutting into) the guideline. Work your way around the cake, carving out small sections at a time until you have an even well with an island in the center. Clear out all the crumbs and extra cake.

7. Stage

Next, carve out the bottom petal. Using a small, sharp knife, cut out a small circle in the island at the center of the cavity. Remove all the crumbs.

8. Stage

Repeat the carving on the second chocolate layer so that the two layers match.

9. Stage

Use about 1/4 of the white cake to make a white cake mixture. Break the cake into crumbs in a large bowl and mix in 1 scant tablespoon of buttercream until the mixture is the consistency of Play-Doh. Add 1 or 2 drops of white food coloring if needed.

10. Stage

To fill in the cavities in the chocolate layers, roll out 2 small balls of white cake mixture for the centers and “snakes” as needed to fill the outside rims.

11. Stage

Gently press a ball into the center of the first cake layer and snakes into the outside rim.

12. Stage

Crumble 1/4 cup of the white cake into a bowl, mix in 1 small teaspoon of buttercream, and add 1 or 2 drops of yellow food coloring. Roll this cake mixture into a ball and place the ball in the center of the white cake mixture. Build up white cake mixture around the ball.

13. Stage

Fill the other chocolate layer with white cake mixture. Create a small well where the top of the yellow ball will fit. Go back in and fill any open areas with the white cake mixture.

14. Stage

Make the chocolate buttercream. Using the offset spatula, spread a thin layer around the top of the chocolate part of one layer, being careful not to get any frosting on the white or yellow cake mixture. Gently turn over the other cake and lay it on top of the first so that the white petals meet in the middle.

15. Stage

Set the cake on a cake stand and cover it in a crumb coat. Chill for at least 1 hour.

16. Stage

Frosting and Decorating: Divide the white buttercream between 2 bowls. Tint one white and the other sky blue. Set aside 1/4 cup of the white buttercream and tint it yellow. Set aside another 1/4 cup and leave it white. Tint the remaining buttercream green.

17. Stage

Cover the exterior of the cake in a smooth layer of sky blue buttercream.

18. Stage

Insert a number 2 decorating tip into a pastry bag and fill it with the green buttercream. Go around the base of the cake and pipe out the words “Oh Happy Day!” (or whatever phrase you like!) over and over again. To create the effect of grass, simply pipe stacks of the same letter. Above the A write four more As; above the Y write two more Ys; and so on. Go around the entire cake and vary the heights of the letter stacks.

19. Stage

Insert a number 3 tip into a pastry bag and fill it with white buttercream. Pipe out six-petal daisies all around the sides of the cake. If you created a smooth top, you can put them on top as well. I left the top of my cake rough.

20. Stage

Insert a number 4 tip into a pastry bag and fill it with the yellow buttercream. Place a dot in the center of each flower.

21. Stage

Chill the cake until serving.