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 this project
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.
Sugar daisy mini cakes supply list
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 with Fluffy White Buttercream and Tylose Gumpaste
Yield 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
- 226g unsalted butter, softened (2 sticks)
- 500g icing sugar
- 2 tablespoons whole milk
- 125g pasteurized egg whites (or fresh)
- 725g icing sugar
- 30g Tylose powder (27g if using P&H brand)
- icing sugar
- vegetable shortening
Vanilla Mini Cakes
- 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
- 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
- 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.
Source: Nicholas Lodge
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.)
Serving Size 183 grams
Amount Per Serving
% Daily Value
Total Fat 35.7 g
Saturated Fat 22.4 g
Trans Fat 0.414 g
Cholesterol 96 mg
Sodium 299 mg
Total Carbohydrates 86.49 g
Dietary Fiber 1.2 g
Sugars 52 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.