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Apple Pie in a Black Frying Pan

Apple Pie in Black Frying Pan

Excerpt from "Share a Slice of Love" by Kim Nelson

In my family, we never called a cast iron skillet a cast iron skillet. it was always called a black frying pan. My mother, Miss Geraldine, still has her grandmother’s black frying pans and uses them regularly.

Pie Dough

1 1⁄2 cups unbleached all-purpose flour 2 tablespoons sugar
1 teaspoon salt
1⁄2 cup (1 stick) unsalted butter, cold 1⁄4-1⁄2 cup ice water

Preheat the oven to 350 degrees.

in a food processor, pulse together the flour, sugar, salt, and butter until the mix- ture is coarse like cornmeal. add 1⁄4 cup ice water to blend. add the remaining water a tablespoon at a time until the dough comes together into a ball. lightly flour the work surface. Knead the dough a few times and flatten into a disk. Wrap and chill until filling is ready.

Topping

1⁄4 cup (1⁄2 stick) unsalted butter,
at room temperature
1⁄4 cup dark brown sugar, firmly packed 2 cups pecans, coarsely chopped

in a bowl, blend the butter and sugar together. Mix in the pecans. chill.

Filling

6 apples (Fuji or Gala), peeled and sliced 1⁄2 cup light brown sugar, firmly packed

1⁄4 cup granulated sugar
2 tablespoons unbleached all-purpose flour Juice of 1 fresh lemon
1⁄2 - 3⁄4 teaspoon cinnamon

For crust after 1 hour in the oven

2 tablespoons whole milk
1 tablespoon granulated sugar

Peel and core the apples. cut the apples into slices about 1⁄2-inch thick. Toss them with lemon juice and the remaining ingredients to coat.

flour your work surface and roll out the chilled dough to 1/8-inch thickness. Put the dough into a 7-or 8-inch greased cast iron skillet or a 9-inch glass pie plate with deep sides. let the dough hang over the sides. Spoon the filling into the skillet or pie plate. fold the overhanging dough up over the top of the apples, leaving the center uncov- ered. Bake 1 hour. remove from the oven.

Brush the crust with the 2 tablespoons of milk and sprinkle with 1 tablespoon sugar. crumble the pecan topping over the center of the pie, not on the sugared crust. return the pie to the oven for 30 minutes, or until the crust is golden and the filling is bubbly. cool on a rack. Serve warm.

Serves: 8-10 people

Sweet Potato Pie

Daisy Cakes Sweet Potato Pie Recipe

Excerpt from "Share a Slice of Love" by Kim Nelson

This recipe is from my mother Miss Geraldine. She loves to use red jewel sweet potatoes in this pie. She buys them at a roadside stand on her way home from Myrtle Beach, Sc. The local farmer grows them in the field behind his produce shed.

Ingredients

4 small sweet potatoes, baked and cooled 1⁄2 cup (1 stick) unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
one 9-inch pie crust, baked

Instructions

Preheat the oven to 350 degrees. Peel the potatoes. Put them in the bowl of an electric stand mixer fitted with whisk. add the melted butter and sugar. Mix until smooth. add the vanilla extract. Mix well. Pour the potato mixture into a baked pie crust and bake for 35 minutes. Brush the top with butter when the pie comes out of the oven.

Serves: 8-10 people

Apple Pecan Cake

Apple Pecan Cake

Excerpt from "Share a Slice of Love" by Kim Nelson

In our eyes, autumn couldn’t begin until The Ladies had their annual apple picnic. each year we would designate a weekend in the fall to make our pilgrimage to the mountains, filled with laughter, baking and, of course, delicious apples. after stuffing our picnic basket and loading up the car, Miss Geraldine would drive us to the picnic site that our family had been going to for ages. The table sat along the roadside and you could hear the running water of the stream in the background as you finished up lunch. We piled back into the car and eventually arrived at the orchard for the annual apple tasting. We tasted every type of apple that the grower had. finally, we decided on two bushel boxes of Winesap apples, which we believed to be the best for both eating and baking. We loaded the boxes of apples into the trunk of the car. We couldn’t wait to get back home to begin baking.

Cake

11⁄4 cups canola oil
2 cups sugar
3 eggs
3 cups unbleached all-purpose flour 1 teaspoon baking soda

1 teaspoon salt
2 teaspoons pure vanilla extract 4 apples (firm & sweet), peeled and finely chopped
1 cup toasted pecans

Whisk together the oil and sugar. add the eggs, beating well. Sift the dry ingredients together and fold into the egg mixture. Stir in the vanilla, apples and pecans.

Pour the apple mixture into a greased and floured 9 x 13 x 2-inch glass baking dish. Bake at 350 degrees for 40-45 minutes. Pour the glaze over the cake while warm.

Glaze

1 cup sugar
1⁄2 teaspoon baking soda
1⁄2 cup buttermilk
1 tablespoon corn syrup
1⁄4 cup (1⁄2 stick) unsalted butter 1 teaspoon pure vanilla extract

Combine the sugar, baking soda, buttermilk, corn syrup and butter. (Use at least a 2-quart pan, as the sugar mixture bubbles up during cooking.)

Cook the sugar mixture over medium heat until the soft ball stage. Remove from heat. Add the vanilla. Pour over the cake and let cool.

Serves: 12-16 people

Rum Raisin Pound Cake with Buttered Rum Sauce

Daisy Cakes Rum Raisin

Daisy Cake's Kim Nelson was featured on Hallmark Channel's Home & Family making her Rum Raisin Pound Cake. Click here to watch the video and get the recipe.

Apple Walnut Pound Cake

Apple Walnut Pound Cake

"Hands down, without a doubt, this is my absolute favorite cake in the world! It is so moist and delicious, with an incredibly crunchy top. I swear, the longer you keep it, the better it gets! No mixer is required, so cleanup’s a breeze."

Daisy Cakes on The Rachael Ray Show

We were so honored to be a part of celebrating 12 years of The Rachel Ray show!

'Shark Tank' star Barbara Corcoran can't resist this dessert

“Shark Tank” star Barbara Corcoran invested in a tiny cake baking company called Daisy Cakes during season 2 of the hit ABC show and still can’t resist a slice of their cake.

"I’m madly in love with Daisy’s apple-walnut pound cake because it’s deliciously moist and has this amazing flavor and texture -- with a crunchy top to die for,” Corcoran said.

Since the show, Kim Nelson Daisy from Pauline, South Carolina, has grown her cake business to more than $4 million in sales, according to the company, and is sharing her recipes and tried-and-true tips in a new cookbook, “Daisy Cakes Bakes!"

View the Full Story Here

Easy Pumpkin Muffins

Easy Pumpkin Muffins

  • 1/2 cup raisins 
  • 1 1/2 cup self-rising flour
  • 1 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 3/4 cup Canola Oil
  • 1/2 cup canned pure pumpkin
  • 2 large eggs
  • 1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease 12 - 16 muffin cups. Place raisins in small bowl. Pour enough boiling water over them to cover. Let stand 5 minutes. Drain raisins. Whisk together eggs, oil, pumpkin, and sugar. Carefully fold in flour, cinnamon, and nutmeg. Do not over mix. Add raisins and nuts just until combined. Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean. About 25 minutes.

Aflac TV Commercial II

Kim Daisy shares how Aflac Insurance is an excellent benefit

Sweet Success: Daisy Cakes Thrives with Online Bake Shop

Having grown up in South Carolina at the apron strings of her grandmothers & great aunt Daisy, Kim Nelson developed a passion for baking. In 2009, she turned her passion into a small business which now ships cakes all over the country. 

99.9% of our sales are E-Commerce. Daisy Cakes are shipped frozen and require being handled with special care and Fedex understands and delivers that. We consider Fedex part of the Daisy Cakes team.

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