Do you ever have days when you just feel like making something, anything… just for the heck of it?
That happens to me all the time and when it does, I tend to have very particular whims.
A few weeks ago, I just felt like sewing. Some days, I feel like embroidering or even making something using rubber stamps and ink.
I have days when I’m inspired to paint furniture or just feel inclined to decorate or even make a mess with dirt and digging my hands into gardening.
This blog is filled with my creative impulses.
Whatever I settle on, when the feeling hits me… I just have to do something about it.
On this day, I made a cake.
Whenever that creative urge strikes me in the kitchen, I also use the occasion to practice my food styling and photography.
It’s funny, whenever I make something edible, my husband always asks me “can we eat this yet, have you gotten all your pictures“?
Yes, I take pictures of just about everything I bake.
I made this latest cake on a whim, simply because it was a nice day, the hubby and kids were out and I had the whole house to myself to just do something fun… for me.
I’ve had the rose-shaped Bundt cake for about a decade and I had forgotten how beautiful the cakes look from it. I’m glad I dug it up.
If you read my post featuring fun facts about duck eggs (read it HERE), you’ll enjoy knowing that I finally used them… in this cake.
However, I think I’ll have to make a few more recipes using duck eggs to really be able to report any discernible difference between duck eggs and chicken eggs at least when it comes to yellow cake from scratch.
Rose-Shaped Yellow Cake from Scratch
Ingredients
- 2 1/4 cups of cake flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup butter 1-stick, softened
- 1 1/2 cups granulated sugar
- 3 eggs I used duck eggs, because I had them on hand
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- Confectioner’s sugar for dusting optional
Instructions
- Preheat oven to 350-degrees
- Grease Bundt pan and dust with flour
- Cream together butter and sugar until fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Add milk and vanilla and beat until well combined.
- Mix flour, salt and baking powder and add to mixture.
- Pour mixture into Bundt pan and bake for 30-40 minutes or until inserted toothpick comes out clean.
- Cool for 15 minutes in pan.
- Cool on wire rack before topping with glaze or confectioner’s sugar.
Aren’t these cake petals gorgeous?
I have similar pans that create rose-shaped cupcakes and mini rose-shaped cakes and I hope to put them to good use soon too.
If you don’t already know, anytime you use an intricate Bundt pan like this, you must generously spray it with cooking spray and also dust the pan completely with flour in order to insure no batter sticks.
Take it from me because I’ve made my share of mistakes before by not adequately preparing Bundt cake pans.
The kinds of props used for styling can help bring any Bundt cake to life and regular readers of this blog know of my penchant for rustic and vintage props.
Don’t be shy about mixing vintage pieces with modern dishes in your food styling.
While the cake stand and white dishes used here are more modern, I think they also look great when combined with the more vintage-inspired pieces like the blue transferware dishes and the chinoiserie-inspired vase.
I scored the pretty vase last week when I drove past a delightful new farmhouse cafe and mercantile in my neighborhood.
You should have heard my car tires screech to a halt when I spotted the shop.
I’m so glad I popped in because this little stone and marble vase was sitting near the register… just waiting for me to find it.
Speaking of delightful stops, I spent this past weekend browsing one.
I had so much fun with my blogging friend, Shirley from Housepitality Designs (far left) who was in town along with her friend Merry (real first name spelling).
We browsed, shopped, laughed, chatted and then some. Our soiree wrapped up with a late lunch and foraging at the same farmhouse cafe and mercantile where I bought that stone and marble vase.
These are precisely the kinds of out-of-the way, back-road spots where you can find wonderful treasures, crisp country linens and other old-fashioned goods for photo styling, home decorating and unique gifting.
I call it hunting and gathering and it’s one of my favorite pastimes.
By the way, I’ve written about this lovely little shop before and you can read about it in my previous post HERE.
Meanwhile, when I told my husband how many hours we spent inside this shop… he laughed out loud, shook his head and said, “You have got to be kidding. You spent how many hours there?“
Hey, he doesn’t get it…. but I know you do.
Thanks for stopping by.
See you back here next time. ♥
Your cake looks like it just came off the pages of Gourmet Magazine!…You know how much in awe I am with your photography and your other many talents! Going to purchase that cake bundt pan as it makes the prettiest cake! We certainly shopped till we had to drop and take in some nourishment and then gain more energy to shop more!…thank you so much for taking us to those wonderful shops! We had such a great time thanks to you! I am looking forward to doing it all over again with you! Warn the hubby!
What can I say, Shirley. I had one of the most delightful Saturday’s than I’ve had in a while. I’ve been consumed with college stuff for the kids and what a fun break that was for me and I’m so glad you and Merry had fun too.
I’m looking forward to more hunting, gathering and foraging with you again.
Happy day!
Oh Lisa…I almost thought I could smell your beautiful rose cake(!) It is so lovely. I have a sandcastle Bundt cake pan that I love, love, love…and you are so right about prepping the pan first. 🙂 Happy Spring.
Jeanne, I’m going to look up a sandcastle Bundt pan. I have several pans but ‘m not sure I’ve seen one of those before.
Thanks for popping by for a visit. You know I appreciate you.
Have a lovely day.
Beautiful cake and cake plate, and plates, and photography, and…yes, I get it! I totally and completely understand! You could try to explain it all day, and a man would never understand. They will never know what they are missing!!! Thanks, Lisa, I love your creativity and the things you share.
You are so right, Sherry. My husband has actually been to this shop with me a few times… and each time he sits in the car in the parking lot-lol.
One day, I may be able to drag him in for a look around (but I’m not holding my breath).
Another lovely dessert with beautiful photography! I always get excited when I see your emails pop in my inbox…thanks for the loveliness today.
And what a great looking store! I know you had fun and my hubby wouldn’t have understood either.
Have a great day.
Lynn
Lynn, I just knew I was not alone in the “husband just doesn’t get it” department-lol.
Yes, you would love this little country shop.
Thanks so much for your sweet words about my emails appearing in your box. I appreciate that.
Your cake looks, amazing like usual! Now, I understand the sewing urge. Unfortunately, my machine is stuck deep in the recesses of the little closet we have. Next time we purchase a house it WILL have ample space for my sewing and food props. Whew! Glad I got that off my chest. The only time I can make sweets is when our kids come to town. I can’t wait to see your judgement on the eggs. HUGS!!
Thanks, Marisa.
I’ll definitely update when I have more comparative info on the eggs.
I can’t wait for you to bring that sewing machine out of hiding and put it to good use-lol
Happy day!
What a lovely cake! Preparing the Bundt pan is all important. I have had the heart-breaking experience of the Bundt cake that will not leave the pan after baking. A good way to prepare the pan is to mix equal parts of vegetable shortening such as Crisco (I use margerine – NOT butter), vegetable oil and flour. Apply this concoction with a silicone pastry brush for a perfect un-molding. King Arthur Flours experts who understand food chemistry tell us that the fats and flour act as a buffer between the pan and the cake, allowing easy release. Always cool cake in the Bundt pan for 10-15 minutes, too. This is just another way of assuring success. Thanks for the recipe. Love, Nana Banana
Thanks for the extra tips mom.
Next time you come see me, we’ll make a cake together.
I’ll let you pick the Bundt pan.
Your cakes and photos are so pretty! It drives me crazy (in a good way). I may need to make cake now…..
So happy that it’s the good kind of crazy-lol.
I appreciate your sweet comment, Dana.
Hope you have a great week.
Loved your post, it sounds like you had a wonderful weekend, I love those kind! Your cake is beautiful, I’m going to get one today, feeling inspired.
Yes, we had so much fun. Ooooh, Sally… you’re going to really love baking with that pan. Feel free to drop me a line and let me know how yours turns out.
Don’t forget the key when using the pan is to generously grease and flour it.
So pretty! I always enjoy your pictures and posts, and even though I’m not a photographer (yet) I appreciate your generous tips! I follow Shirley’s blog too, so I would’ve enjoyed being a fly on the wall for your girl’s day
out. That shop looks like so much fun! I love to haunt antique shops.
Rebecca, that’s one of my favorite shops.
Sometimes I get in my car and it automatically takes me there-lol.
It’s always a nice browse and I typically find something I can’t live without.
The three of us hand a great time indeed.
I have a photography section in my navigation bar (under Lifestyle/Seasonal) with more tips that you may find helpful.
Good luck with your photography.
That cake is gorgeous! And the cake stand is awesome! Here’s to more hunting and gathering, especially with friends. I really do want to know if you think there is a difference between the duck and chicken eggs.
Thanks, Peggy.
My cake turned out beautifully but I just could not tell the difference in egg use.
I’m going to have to make two versions of one dessert and use duck eggs in one… and chicken eggs in the other.
I think that may be the only way I’ll be able to really tell the difference.
Loved reading this…kindred spirits! My mom gave me this pan years ago! Great read❣️
Don’t you love that pan, Linda?
I’ve had mine for more than a decade and it always produces such a pretty cake. I hope you’re getting good use from yours.
Thanks so much for popping by and have a wonderful week.
Lisa, what a beautiful cake! It looks so beautiful, and I’m sure that it tastes delicious too. It looks like you and Shirley and Merry had a wonderful time together. I love it when blogging friends become real life friends! xo Lidy
I totally agree, Lidy. Isn’t the blogging community great?
Yes, the cake was yummy… especially topped with vanilla bean ice-cream-lol.
Beautiful pictures of a delicious looking cake. Lynne
Thanks so much, Lynne! I appreciate that. I just popped over and left you a message about your sweet birdie decor.
Happy day to you.
Most of the time it’s the baking whim that strikes me and I’ve had the urge all week. So far I’ve only baked one coffee cake but I have a long list of things to come. I am so tempted to hop over to Amazon and order this beautiful rose pan. I don’t need it but I want it. I’m sure you know the feeling. I will, however, see if I can find some duck eggs. This is a beautiful cake and I love how you’ve styled this picture.
Thanks, so much Sandra.
Yes, I know that feeling all too well-lol.
If you get the pan (or any intricate Bundt pan), remember to spray generously and flour or the batter will stick to all those tight corners.
I’ve ruined a cake or two after spraying and leaving out the flour. Gotta flour too-lol.
Happy day.
Thank God for you I have tried to make this rose bunt cake 2 times using different ways of greasing my pan both times it stuck. Your recipe say grease and flour the pan. Yours is the first to say grease and flour. I got my pan at a thrife store for 2.00 dollars. I tried it again yesterday it stuck. was giving up until I came across your page now I won’t to try it again.Im going to use your recipe next time. Grease and flour my pan
I’m so glad you found me, Barbara.
I also use a Pam spray that already has flour in it. It’s especially for baking and comes in a white can (as opposed to the regular Pam in the yellow container). I think it actually says “baking spray with flour” on the can.
I put the Bundt pan in the kitchen sink and spray it, saturating the entire pan, including the tube as well as the top edge of the pan (in case the cake rises and slips onto the edge during baking, which it often does).
The cake will pop right out.
Good luck with your next Bundt.
Please let me know how it comes out for you.
xoxo