Cake "Daisy"

Ingredients:

Cake

• 1 package (430 g) of dry mix for classic yellow sponge cake (plus all necessary additional ingredients)
• Rapeseed oil to grease the pan
• Special equipment: large pastry bag with a plain round tip, 0.5 cm in diameter (No. 803); small pastry bag with a plain round tip, 1 cm in diameter (No. 804)

Glaze

• 440 g unsalted butter, room temperature
• 8 cups powdered sugar
• 2 tbsp. whole milk
• 2 tsp vanilla extract
• A large pinch of coarse salt
• 1/8 tsp (8-10 drops) golden yellow gel food coloring

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line a 14-cup muffin tin with paper liners. Grease the bottom and inside walls of an 8-inch (20cm) round cake tin.
2. Cake:
   
   Mix the sponge cake batter according to package directions. Fill the prepared muffin tins halfway with batter. Transfer the remaining batter (about 2.5 cups) to the prepared crust pan.
3. Bake the cupcakes and cake, rotating the baking sheets halfway through, until a toothpick inserted into the center of each cupcake comes out clean, 18-20 minutes for the cupcakes and 23-28 minutes for the cake. Let cool in the pans for about 10 minutes, then turn out onto wire racks and let cool completely.
4. Glaze:
   
   Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar, milk, vanilla extract, and salt (or in a large bowl if using a hand mixer). Mix on low speed until fully incorporated. Increase the speed to medium and beat until smooth.
5. Transfer 3 cups frosting to a large pastry bag fitted with a 1/4-inch plain round tip (No. 803).
6. Place 1 cup of frosting in a small bowl and tint with golden yellow gel food coloring. Transfer the yellow frosting to a small pastry bag fitted with a 1/2-inch plain round tip (#804).
7. Cover the remaining glaze (about 2 cups) with plastic wrap and set aside to decorate the cake.
   
   Assembly:
   
   Place the cake upside down on a very large cutting board or platter (at least 18" x 14"). Arrange the cupcakes in their paper cups around the cake to create a daisy shape. Pipe a border of white frosting around the edges of the flower. Using a small offset spatula, evenly spread the remaining white frosting inside the border to cover the entire cake surface, making the cake and cupcakes one solid piece.
8. Invert a small bowl (about 8 cm in diameter) and carefully place it in the center of the cake, pressing down lightly to form a circle. Pipe small mounds of yellow icing inside the circle.
9. Pipe a white icing outline around the edge of each petal to outline their shape. Before serving, separate the cupcakes and cut the cake into slices.