Step 1: Order a copy of Anyone Can Cake by Christmas Day, 2023. If you live outside the United States, here are links to additional retailers that ship worldwide.

Step 2: Email proof of your order (a screenshot of your confirmation) to accbonusrecipes@gmail.com with “Bonus Recipes” in the subject line.

Step 3: Click the download link in your email response + enjoy the recipes! Be sure to tag me on Instagram to show me your bakes

The Bonus Recipes

Here’s a look at the four bonus recipes you’ll get in this eBook:

Banana Biscoff CAKE with salted Caramel drip

In my humble opinion, the best way to use overripe bananas is to bake them into a banana cake. Not just any banana cake though, one that’s extra moist, packed with banana flavor, and has that perfect stick-to-the-back-of-your-fork crumb. This is my favorite banana cake recipe ever for those very reasons, and it’s leveled up even more when paired with Biscoff frosting and salted caramel!

Earl Grey Cake with Lavender Buttercream

This is the kind of cake that could brighten any dreary day: layers of Earl Grey tea-infused cake with notes of bergamot, paired with the most delightful lavender buttercream that’s perfectly balanced. The magic of steeping is what gives this cake such a beautiful flavor throughout – you’ll be steeping the tea leaves in simmering milk for the cake and dried lavender in simmering milk for the buttercream. There’s something really rustic and comforting about flavoring the cake this way, and the result is just right.

Zebra Cake with Chocolate Buttercream

This cake may seem completely unassuming on the outside (although the chocolate buttercream swirls do look delicious), but once you see the inside it becomes an absolute showstopper! There are chocolate and vanilla stripes magically baked into each cake layer and every slice is a thing of wonder.

Nutella Fluffernutter Cake

Whoever thought of sandwiching marshmallow creme and peanut butter between two slices of bread was really onto something. I thought I’d take the idea a few steps further by turning the classic fluffernutter into a layer cake and adding a little Nutella into the mix to take it beyond!

The Bonus Recipes eBook also includes headnotes, gorgeous photos, make ahead tips, and additional recipes for DIY versions of buttermilk and cake flour. It also looks like the layout of the actual book, so you’ll get a little sneak peek of that too. 

Thanks so much to everyone ordering Anyone Can Cake, I hope these bonus recipes help sweeten the waiting between now and when your book arrives!

The post Anyone Can Cake: Bonus Recipes! appeared first on Sugar & Sparrow.

Like many cake makers do, I made my own birthday cake this year! I actually do this as a tradition every year but normally fail to document it in a blog post. This year, all I wanted was sprinkle everything with a splash of chocolate, so I made a double funfetti cake with a little chocolate ganache thrown in the mix. By double funfetti I mean funfetti cake + funfetti buttercream and there is nothing more celebratory than that combo!

This cake starts with my favorite funfetti cake recipe, which I revised for my book to yield a 3-layer 6-inch cake (this blog version yields a larger cake). The ingredients in the book version are tweaked ever so slightly to include a little almond extract and egg whites to make the cake even more light and fluffy. I’ve included the recipe below, and it’s just one of many amazing layer cake recipes you’ll find in my book, which is now available worldwide wherever books are sold! 

I made a double batch of my funfetti buttercream recipe for this cake, but reserved a few Cups of the plain vanilla buttercream before adding the sprinkles just so I could pipe some pretty pink swirls on top of the cake as a finishing touch. The funfetti buttercream is so easy to work with but it’s not the best for piping since the sprinkles tend to get stuck in piping tips. These Ultimate Unicorn Rainbow Jimmies by Sprinkle Pop are my favorite to use in the buttercream recipe and the cake recipe. They don’t bleed their color easily and I just love the cool-toned rainbow colors in the mix. 

I added a little bit of chocolate ganache as filling between the cake layers and as a drip on top. My favorite way to make the ganache recipe work for both consistencies (thick for the filling and thin for the drip) is to make it a day (or at least a few hours) ahead of time and store it in an airtight container in the refrigerator. It will solidify as it cools, then you can microwave it in 5-10 second intervals to bring it back to a room temperature, peanut buttery consistency for the filling. When you’re finished filling the cake, you can microwave the leftover ganache a little more to make it slightly above room temperature, aka the perfect drip consistency. 

Those cute little sprinkle truffles on top came from a last minute idea I had about how to recycle the cake scraps that were leftover from leveling the cake layers. I crumbled the cake tops in a bowl and mixed them together with funfetti frosting until the mixture stuck together enough to form balls when rolled between my hands. This is how you make cake pops, but instead of dipping the balls in melted chocolate, I rolled them in a bowl of sprinkles and then refrigerated the sprinkle cake truffles until I was ready to top the cake with them. They tasted AMAZING and looked so cute as cake toppers that I had to make them their own separate blog post.  

I’m so excited to share this double funfetti birthday cake with friends and celebrate another trip around the sun. It’ll probably be my last hoorah before baby boy gets here in just a few weeks (give or take). We’re gonna end up being birthday buds and I can’t wait to make us both birthday cakes in the years to come! 

Print

Double Funfetti Birthday Cake

The most celebratory cake of all! A delicious sprinkle-studded funfetti cake with funfetti buttercream that's always perfect for anyone's birthday or celebration.

Prep Time 40 minutes

Cook Time 35 minutes

Servings 15 slices

Ingredients

Funfetti Cake (from my book, Anyone Can Cake)

• 2 1/2 Cups (290g) sifted cake flour* DIY recipe in notes
• 2 tsp (10g) baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated sugar
• 2 large eggs + 2 large egg whites, room temperature
• 1 tsp almond extract
• 2 tsp pure vanilla extract
• 1/2 Cup (120g) sour cream, room temperature
• 1 Cup (240ml) whole milk, room temperature
• 1/2 Cup (100g) rainbow sprinkles**, coated in 2 tsp cake flour

Funfetti Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 7 Cups (840g) powdered sugar
• 4 tsp pure vanilla extract
• 4 Tbsp whole milk, room temperature
• pinch of salt, or to taste
• 1/3 Cup (67g) rainbow sprinkles**

Optional Fillings & Toppings

• 1 batch chocolate ganache recipe link below
• 6 sprinkle cake truffles recipe link below

Instructions

Make the Funfetti Cake

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a baking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
• Add the sifted cake flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for 2 minutes. Add in the sugar and continue to beat on medium-high until light and fluffy (another 2 minutes), scraping down the bowl and paddle as needed. With the mixer on low speed, add the eggs and egg whites one at a time. Add the vanilla extract, almond extract, and sour cream. Mix for one minute on high speed, scraping down the bowl and paddle once more. 
• Turn the mixer off and add in the dry ingredients all at once. Mix on low speed until just combined, then slowly pour in the milk while continuing to mix on low until incorporated, about 1 minute. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. The batter will be slightly thick.
• Gently fold the flour-coated rainbow sprinkles into the cake batter by hand, then divide evenly between the prepared cake pans and bake for 32-36 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they’re entirely room temperature before applying any frosting.

Make the Funfetti Buttercream

• With a hand mixer or stand mixer fitted with the paddle attachment, cream the butter on high until creamy and light (almost white) in color, about 7 minutes.
• Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition and making sure each is fully incorporated before adding the next one.
• Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated and smooth. Reserve 1 1/2 Cups of frosting if you plan on doing any piping on top of the cake at this point. Fold in the rainbow sprinkles to the rest of the buttercream with a rubber spatula.

Make the Chocolate Ganache (Optional)

• If you're planning on filling and dripping the cake with chocolate ganache (like the one pictured), make one batch of this chocolate ganache. You can half the recipe if you're only wanting to use it for the drip.

Assembly

• Once the funfetti cakes are completely cooled, level them to your desired height. If you're planning on making the sprinkle cake truffles, reserve some of the cake scraps from the leveling process in a small bowl and make them according to this recipe.
• Add a swipe of funfetti buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with funfetti buttercream. If you want to add chocolate ganache between the layers like the cake pictured, make sure the ganache is room temperature or slightly below (peanut butter-ish consistency) and use the Soft Fillings method of filling and stacking from this blog post. Crumb coat the cake with funfetti buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, frost a smooth buttercream finish onto the cake with funfetti buttercream and place it back into the refrigerator for an additional 20 minutes to chill the buttercream while you heat the chocolate ganache to perfect drip consistency. Drip the cake with the chocolate ganache and place it back into the refrigerator for 5 minutes to let it set.
• If piping the top of the cake, color the reserved buttercream any color you'd like. I used one small drop of AmeriColor Deep Pink. Fit a piping bag with Wilton Tip 1M and pipe 6 swirls on top of the cake, spaced about 1 inch apart. Fill in each gap with a sprinkle cake truffle.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

**Rainbow Sprinkles: the best kind of sprinkles to use in this cake and buttercream are the rod-shaped kind that don’t bleed color. Look for “carnauba wax” and “confectioner’s glaze” in the ingredients list. These are coating agents that will keep the sprinkles from bleeding color into your batter and frosting. My favorite rainbow sprinkles to use are Sprinkle Pop’s Ultimate Unicorn Rainbow Jimmies. 

Make Ahead Tips:

1. The funfetti cakes can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting. 
2. For best results, reserve adding the sprinkles to the funfetti buttercream until right before you’re ready to decorate with it. The buttercream (sans sprinkles) can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency, then fold in the sprinkles.

 

The post Double Funfetti Birthday Cake appeared first on Sugar & Sparrow.

Some of my first decorating tools (which I still have to this day) were from Wilton and I’ve been loyal to the brand ever since. This giveaway is going to set you up with everything you need to make perfect layer cakes and more!

What You’ll Win

In addition to a signed copy of Anyone Can Cake, ONE lucky winner will get a beautiful collection of essential cake decorating tools from Wilton:

• Cake Turntable
• Navy/Gold Icing Spatula Set
• Icing Smoother
• Icing Comb Set
• Gold Piping Tips Set
• 100 Piping Bags 
• Cake Leveler
• Set of Two 8-inch Cake Pans
• Color Right Performance Food Coloring System

How to Enter

From March 23rd to March 24th, head to this Instagram post and follow the simple instructions in the caption. The winner will be chosen at random by me, contacted via DM, and announced on March 25th, 2023! You must be 18 or older and live in the US to qualify (sorry, worldwide friends! I’ll have giveaways for you coming up!) 

I titled my book Anyone Can Cake because I am a firm believer that anyone can make beautiful cakes with the right tools, resources, and willingness to practice. This giveaway will get the tools and resources covered for you, which will hopefully make practicing FUN! Head to my Instagram for all the details and may the odds be ever in your favor.

The post Anyone Can Cake x Wilton GIVEAWAY! appeared first on Sugar & Sparrow.

If you live outside of North America, your launch day is coming SOON – by April at the latest! You can pre-order your copy here if you haven’t already, and once the worldwide launch happens you’ll be able to see my book in your local bookstores too. I’ll be sure to celebrate with you all then! 

A Taste of What’s Inside

This book was a total labor of love and I’m so thrilled for you to finally see it in person! If you’ve been following me for a while you know how passionate I am about sharing delicious yet approachable recipes and giving you all the info you need to make your cakes look as beautiful as they taste. Because of that, I wrote Anyone Can Cake as more than a collection of recipes – it’s an all-encompassing guide to baking, building, and decorating perfect layer cakes as well. 

The first half of the book will help you master baking the perfect cake layers, building them into a structurally sound layer cake, and decorating your cake with a wide variety of frosting finishes, styles and techniques. 

You’ll learn how to color the perfect buttercream palette, create a flawless drip cake, and add finishing touches like piping and sprinkles. 

The second half of the book gives you all the recipes you could need to practice with, from my collection of personal favorites to creative, book-exclusive layer cakes. 

Whether you’re brand new to baking or you’ve been at it for a while, I’m extra excited to see how this book helps level up your cakes! 

Stay Tuned on Instagram 

I’ve got some AMAZING giveaway opportunities on my Instagram in the coming weeks that you won’t want to miss! Prizes include things like an AmeriColor Heavenly Seventy Kit, Sprinkle Pop sprinkles, cake decorating tools from JOANN and Wilton, and signed copies of my book. Be sure to follow me there if you’re not already. 

AND please be sure to tag @sugarandsparrowco when you post about Anyone Can Cake! I will be re-sharing ALL of your shoutouts and would love to connect with you.

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