Best 8 Sunflower Potluck Cake Recipes

SUNFLOWER POTLUCK CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture alternately with water, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake. , Place cake in the center of a large round tray (about 18 in.) Arrange chocolate chips on top of cake. Place sponge cakes around cake. Mix reserved frosting with milk; drizzle over sponge cakes. Decorate with bees if desired.

SUNFLOWER CAKE

Steps:

• For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease the bottoms and sides of two 8-inch round cake pans.
• Prepare the cake batter according to the package instructions. Divide the batter evenly between the prepared pans. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: Meanwhile, combine the butter, confectioners' sugar, vanilla, salt and 3 tablespoons milk the 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, adding more milk as necessary to make a spreadable frosting.
• Transfer 1 cup of the frosting to a small bowl and tint with the brown gel food coloring. Scrape the brown frosting into a pastry bag fitted with a 3/8-inch plain round tip (number 804).
• Tint the remaining frosting with the lemon yellow and golden yellow gel food coloring. Fill a pastry bag fitted with a 1/4-inch plain round tip (number 803) with 3 cups of the yellow frosting.
• Cover the remaining yellow frosting (about 3 1/4 cups) with plastic warp and reserve for frosting the cake.
• To assemble: Place one cake layer upside down on an extra-large cutting board or platter (at least 20-by-14-inches). Using a serrated knife, cut the other cake layer into 8 wedges. Lightly trim the rounded side of each wedge so it is flat; discard the trimmings. Arrange the wedges around the cake, trimmed side against the cake, to create a sunflower shape.
• Pipe a circle of yellow frosting around the center cake to create a 1/2-inch border.
• Spread the reserved yellow frosting in the bowl evenly over the top and sides of the cake, (including the petals), leaving the circle inside the piped border unfrosted.
• Pipe a continuous spiral of brown frosting inside the 1/2-inch yellow border, starting at the edge of the border and working in towards the middle until the center of the cake is filled.
• Place one brown candy on its edge in the center of the brown frosting. Place a second candy next to it, leaving a candy-size space between. Continue to place candies around the center, working out towards the edge and arranging the successive rows of candies in the spaces between the previous rows until the center of the cake is filled.
• Holding the pastry bag with the remaining yellow frosting at a 45-degree angle, pipe a small dollop of frosting on the edge of one of the cake petals, stopping and pulling the bag off the dollop to create a tip. Repeat the dollops, working out toward the tip of the petal until the petal is filled. Repeat with the remaining petals. Slice the cake and serve.

SUNFLOWER CUPCAKE CAKE

Steps:

• Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
• Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
• Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
• Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.

SUNFLOWER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8-inch) round cake pans with shortening or cooking spray. Make cake batter as directed on box--except stir chocolate chips into batter. Reserve 1 cup batter. Pour remaining batter into pans. Stir cocoa into reserved 1 cup batter. Drop chocolate batter by tablespoonfuls randomly onto batter in pans. Cut through batter with knife for marbled design.
• Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Place 1 cake round on large serving plate. Cut remaining cake into 8 triangles; place around cake pointed sides out to look like sunflower petals.
• In medium bowl, stir white frosting and tube of yellow gel food color until well blended. Frost sides and top of cake with yellow frosting. Sprinkle petals with yellow sugar. For sunflower seeds, pipe black decorating icing in center round of cake, using star tip. Make small bee using decorating icing. Store loosely covered at room temperature.

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 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-BASIL PESTO TAGLIATELLE FOR TWO

Steps:

• Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
• While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
• Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
• Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

SUNFLOWER CENTERPIECE

Steps:

• Make a chocolate layer cake from your favorite mix or recipe. Use 8" round pans.
• Place one layer of cooled chocolate cake in center of 16" pizza pan or platter. You can freeze the other layer for a future use.
• Frost with 1 can of chocolate icing.
• Arrange chocolate chips on top only of cake to resemble sunflower seeds.
• Unwrap Boston Creme cakes and arrange around chocolate cake.
• Note: Preparation time does not include making and baking a layer cake.