I absolutely love the details on this cake, from the pretty piping to the spooky sprinkles and a touch of sparkle created with this gold shimmer dust. It would be so stunning on any Halloween party table! And it’s delicious too – underneath all that pretty piping is my favorite black velvet cake recipe.

JOANN has an incredible selection of Halloween food crafting items like sprinkles, molds, cake pans, toppers, and really everything you could need to spook up your party table. It’s really a one-stop shop for all things Halloween though – from frightening home decor to the perfect fabric for any costume. I couldn’t stop myself from grabbing some extras like these skull shaped ice cube molds and this pretty pumpkin scented candle. 

Lambeth Cake Tips for Success

If you’ve never made one before, a Lambeth cake may look a little intimidating. Since the style involves over-piping (aka you can never pipe too many details), it ends up being a really forgiving design. Here are some of my best tips to set you up for success: 

Start with a chilled cake. Before you pipe any details, make sure that your smooth buttercream finish is nice and chilled (firm to the touch). This helps keep the buttercream finish intact while you pipe on top and will help any piping set quickly because of the cold surface. 

Place a larger cake circle underneath. Since you’ll be piping details onto the bottom border of the cake, it will save you a lot of stress to make sure the cake is sitting on a cake circle that’s larger than the cake and any piping. This way you can just lift the whole cake off of the turntable while keeping all the piping perfect. For example, since my cake layers are 6-inches in diameter, I decorated my cake on an 8-inch cake circle for easy transfer. 

Plan out your piping. It’s not enough to know what kinds of designs you want to pipe on a Lambeth cake. You have to know where to pipe them. This is where a template comes in handy, and I’ll show you how to make the most simple template ever in this tutorial below. 

Create the ideal buttercream consistency. Piping looks its best when you’re using buttercream that is the right consistency. Not so thick that there are crinkly edges, but not so thin that you can’t see detail and the designs are drooping. You want a stiff consistency buttercream, and this post will show you how to create it with my American buttercream recipe. 

Here’s a video tutorial that will walk you through how to create this Halloween Lambeth Cake from start to finish. Give it a watch before you read through the detailed steps below!

If you love cake decorating tutorial videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.

You Will Need

• 6-inch cake that’s been frosted smooth and chilled
• 8-inch cake circle to decorate on
• 6-inch cake pan (for tracing)
• Wax or parchment paper
• Pencil
• Scissors
• Toothpick
• 2 ¼ inch round cookie cutter 
• Scotch tape
• 1 batch (3 Cups) of vanilla buttercream 
• Bowls and spoons for color mixing
• Wilton Color Right Performance Food Coloring
• 2 Tablespoons Black cocoa powder or regular cocoa powder
• Cake turntable
• Wilton tips 104, 4B, and 32
• Piping bags
• STIR Halloween Sprinkle Mixes
• STIR Edible Shimmer Dust in Gold 

Step 1: Make the Lambeth Template + Mark the Cake

The Lambeth technique is all about symmetry. The best way to keep your piping symmetrical is to make a template to mark out equal sized sections on your cake. To make the template, flip a cake pan (the same size as your cake layers) upside down onto a piece of parchment paper. Trace around it with a pencil and cut out the circle. Flipping the pan upside down and tracing around the lip helps account for the frosting on the sides of the cake when measuring the true diameter.

After cutting out your parchment paper circle, fold it in half three times to create 8 equal-sized sections.

Place the template on top of the chilled cake and mark each crease with a toothpick (a). Find a round glass or cookie cutter that’s the same diameter as the sections in your template and place a piece of scotch tape across the middle to create a half circle (b). This will help you line it up with the top of your cake as you press it into the sides (c) to indicate where each garland will go.

Step 2: Mix the Color Palette

Divide the 3 Cups of buttercream equally amongst three separate bowls and mix in the color gels of your choosing. I used the Wilton Color Right Performance Food Coloring set to custom mix these colors. In the first bowl, I mixed in 5 drops of Orange. In the second bowl, 5 drops of Pink and 2 drops of Blue to create a warm purple tone.

To create the black color in the last bowl, I first mixed in 2 Tablespoons of black cocoa powder to create a dark brown color, then mixed in 3 drops of Black. This way, I didn’t have to use nearly as much food coloring. If you don’t have access to black cocoa powder, you can use regular cocoa powder instead but note that you’ll need to use a few more drops of Black. 

Step 3: Prepare the Piping Bags

Fit two piping bags with Wilton Tip 104 and add half of the black buttercream into one and half of the purple buttercream into another. Fit two piping bags with Wilton Tip 4B and add the rest of the black buttercream and the rest of the purple buttercream. Fit one piping bag with Wilton Tip 32 and add the orange buttercream. 

Step 4: Create the Bottom Border

Starting at the bottom edge of the cake, pipe a shell border with Wilton Tip 4B using the black buttercream. To pipe a shell border, hold the bag at a 45 degree angle and squeeze the piping bag until the buttercream fans out and forces the tip upward (a). Gradually relax pressure as you lower the tip and pull the bag toward you to create a tail (b). Pipe the next shell directly onto the tail of the first (c).

Continue piping shells all the way around the bottom edge of the cake, until you reach the very first shell you piped.Using the same technique, pipe a smaller shell border on top of the first using Wilton Tip 32 and the orange buttercream.

Place purple eyeball sprinkles onto the shell border as accents. I placed mine directly below where each of the indented semi-circles from the template connected.

Step 5: Create the Ruffle Garlands + Accents 

Onto each of the semi-circle indents you created in Step 1, use the black buttercream-filled piping bag fitted with Wilton Tip 104 to create the ruffle garland. To create a ruffle, hold the piping bag at a 45 degree angle to the surface of the cake with the skinny end of the tip facing away from the cake (a). Squeeze the bag as you move your hand slightly up and down to create the ruffle texture as you pipe (b). Release pressure on the bag once you’ve ended the ruffle where you desire (c).

Continue piping black ruffles along the semi-circle indents until you reach the first one you piped.

Using the piping bag filled with purple buttercream and fitted with Wilton Tip 104, pipe a second set of purple ruffles directly onto each black ruffle.

Use the orange piping bag fitted with Wilton Tip 32 to pipe a small shell with the tail pointed upwards where each of the ruffle sets connect. Place a black spider sprinkle onto the top of the middle shell.

Pipe a purple star about an inch beneath each space where the ruffles connect using Wilton tip 4B. Place a skull sprinkle on top of each star. Gently press a pumpkin sprinkle about ½ inch beneath each skull-topped purple star.

Step 6: Decorate the Top of the Cake 

On the top edge of the cake, pipe a shell border with Wilton Tip 32 and the orange buttercream. Pipe another shell border directly next to it using Wilton Tip 4B and the purple buttercream.

Place skull sprinkles in between the two shell borders.

Use the black piping bag fitted with Wilton Tip 4B to pipe swirls next to the purple shell border and place an orange eyeball sprinkle on top of each swirl.

Step 7: Spray with Shimmer Dust 

For a little extra shine on all this pretty piping, I spritzed this Gold Edible Shimmer Dust all over the cake. It gives a really subtle finish of gold luster and was really fun to use! I want to top every cake with this stuff now.

And there you have it! The perfect Halloween showstopper cake for your party table, regardless of the average age on your guest list. Even if you’re not throwing a Halloween party this year, it’s a really fun cake design to whip up this spooky season!

I hope you love making this colorful, vintage-inspired Halloween lambeth cake as much as I did! If you do end up making one, let me know how it went in the comments below + be sure to tag @sugarandsparrowco and @joann_stores on Instagram to show us. We’d love to see what you create!   

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Vintage Halloween Lambeth Cake Tutorial appeared first on Sugar & Sparrow.

UPDATE 2023: I recently discovered a way to make black buttercream with ZERO food color gel and it’s my new favorite recipe because it won’t turn your mouth black and tastes like Oreo cookie butter! I updated the buttercream portion of the recipe to make this entire cake dye-free. If you’d prefer the original black frosting recipe (which uses minimal food color gel), you’ll find it here.

In honor of the spookiest season of all, I’ve whipped up a cake recipe that’s sure to satisfy all the Halloween lovers: black velvet. The cake layers are pitch black, super moist and decadent, naturally colored, and taste just like the delicious shell of an Oreo cookie! Paired with my favorite dye-free black buttercream recipe and lambeth piping, this black velvet cake is a real stunner. It’s elegant and a little eerie all at the same time, which makes it the perfect Halloween party cake! 

You’ve probably heard of red velvet cake (which could also be a very cool Halloween-themed cake depending on how you decorate it!), but you don’t really see black velvet cake any other time of year. It’s so delicious that I would totally eat this cake year round. I’m actually planning on using it in an Oreo-inspired cake recipe since it tastes so much like the cookie part! The color and the flavor both come from black cocoa powder, which I’ll explain more about below. 

First, look at how stunning these cake layers are with this black buttercream. The whole thing together tastes like if you sandwiched chocolate buttercream between Oreo cookie shells instead of creme filling. If you’re a chocolate lover like I am, you are going to love this black velvet cake. 

What is Black Cocoa Powder?

Black cocoa powder is basically an ultra Dutched cocoa powder, meaning it’s been treated with an alkaline solution to reduce its acidity. It’s very dark in color and while it isn’t as chocolatey as regular cocoa powder, it does have amazing flavor. It’s the main ingredient in Oreo cookie shells, and that’s basically what the cake layers end up tasting like. The best part about black cocoa powder is it gives the cake layers a rich black color without having to add any additional food coloring! That means it won’t turn your mouth crazy colors. 

I use this extra dark black cocoa powder in the frosting portion of this recipe, which makes it possible to create black buttercream without adding food color gel. The frosting ends up being a super dark brown color after you mix it up, but after 24 hours it darkens to a rich black color like magic! It won’t stain your mouth or kick off any startling bathroom experiences, plus it tastes like Oreo cookie butter so I’m in love.

Where to Find Black Cocoa Powder

You probably won’t be able to buy black cocoa powder at your local grocery store, but you might have some luck at a dedicated cake decorating supply shop. There aren’t many of those around me, so I get my black cocoa powder on Amazon. If you don’t want to get it online, you can substitute it with an equal amount of Hershey’s Special Dark Cocoa Powder, which can be found at most grocery stores. It’ll make the cake batter dark brown, so if you’re going for a black colored cake you’ll need to add a squirt of black food color gel to take it all the way. 

What Makes it a Velvet Cake? 

The term “velvet cake” dates back to the 1800’s. The term was used to describe the soft, delicate texture of the cakes served at fancy dessert parties. Today, there are recipes for virtually every color of velvet cake – red velvet and white velvet being the most popular. The common denominator between all of the velvet cake recipes of today is the use of buttermilk. This ingredient helps give the cakes their velvety texture. 

How to Make a Lambeth Cake

After making these cake layers, I couldn’t stop imagining black lambeth piping as the final decoration. Turns out that lambeth was the perfect choice to turn this black velvet cake into a spooky showstopper. The thing about lambeth is you can add as many layers of piping as you want, so feel free to go overboard. Here’s how I decorated mine: 

I used the black buttercream to fill and stack the cake, crumb coat it, and frost it with a smooth buttercream finish. After chilling the cake until the frosting was firm, I made a template for the garlands using this same parchment paper technique from my cherry chip cake recipe. Then, I used the following piping tips to decorate:

• Wilton Tip 6B for the shell border around the bottom + top edges
• Wilton Tip 4B for the shell border above the bottom 6B shell
• Wilton Tip 104 for the ruffle garlands
• Wilton Tip 32 for the overlapping shells below the garlands 

My cherry chip cake recipe shows these piping techniques in more detail. I finished the look by placing a few round black sprinkles to accent the ruffle garlands and overlapping shells. However you decide to decorate, this cake is so much fun to make and completely delicious. It’s the perfect cake for this scary season and I hope you love it as much as I do!

Print

Black Velvet Cake

100% dye-free layers of velvety black cocoa cake and black chocolate buttercream dressed up with lambeth piping for the perfect mix of elegance and spookiness.

Prep Time 45 minutes

Cook Time 32 minutes

Servings 15 slices

Ingredients

Black Velvet Cake

• 2 Cups (265g) all purpose flour
• 1 2/3 Cups (340g) granulated sugar
• 2/3 Cup (80g) black cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 Cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in notes
• 1 Cup (240ml) hot coffee or hot water

Dye-Free Black Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 5 Cups (600g) powdered sugar
• 1 Cup (112g) black cocoa powder**
• 4 Tbsp whole milk, room temperature
• 2 tsp pure vanilla extract
• 1/4 tsp salt, or to taste

Instructions

Make the Black Velvet Cake

• Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
• Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
• Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.

Make the Black Buttercream

• In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.
• The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on frosting the cake the same day.

Assembly

• Once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream. Refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up.
• To create the design pictured, use the black buttercream to create a smooth finish on the cake, then refrigerate it for at least 30 minutes. Use the rest of the black buttercream to create lambeth piping (feel free to use this tutorial as guidance). Accent the lambeth piping with round black sprinkles where desired.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

**For the darkest black buttercream, you’ll want to use extra dark black cocoa powder. This can also be used for the cake portion of the recipe.

Make ahead tips: 

1. The Black Velvet Cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
2. The Black Buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it 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 rewhip with your stand mixer to bring back to frosting consistency. 

This black velvet cake recipe is so perfect for any Halloween gathering! I hope you love it as much as I do. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post A Spooky Black Velvet Cake Recipe for Halloween appeared first on Sugar & Sparrow.

It’s not often that you see Betty Crocker’s Cherry Chip Cake mix at grocery stores these days, but it’s one of those flavors that evokes nostalgia for so many people. While I did not grow up eating Cherry Chip, so many of you asked for this flavor that I felt intrigued to give it a go. After all, how could you go wrong with a pink, maraschino cherry-flecked cake? Turns out you can’t go wrong. This cake is super fun to make, pretty to look at, and extremely delicious paired with this Cherry-Almond Buttercream. 

There is something truly special about the flavor of this Cherry Chip Cake. I have no idea when it was invented, but the maraschino cherries throughout give it an undeniable retro vibe. It has the perfect cherry flavor after infusing the batter with maraschino cherry juice and folding in finely chopped cherries at the end. The whole process gives the cake layers a natural pink color, making the dots of cherry look extra fun! 

The Cherry-Almond Buttercream is the ideal complement to this Cherry Chip Cake. The hint of almond helps bring out the cherry flavor and turn the whole palette into something sophisticated and lovely. The buttercream should already be the perfect consistency for filling, frosting, and piping the cake, but you can certainly thicken the buttercream for the piped portions if need be. Simply add a little more powdered sugar to the buttercream you’ll be using for piping, a few Tablespoons at a time, until the desired consistency is reached. 

Vintage Cake Decorating Details & Tips

To keep with the vintage aesthetic, I decided to pair this Cherry Chip Cake with classic lambeth piping. If you’ve never tried this vintage piping style before, fear not – it’s easier than it looks! I used three piping tips for this look (Wilton Tip 6B, 4B,and 104) but you can feel free to get creative with whatever piping tips you’d like. After all, the lambeth style is all about over-piping, or creating rows of intricately piped details. Here are a couple tips to keep everything symmetrical as you add piping:

Start with a Chilled Cake – To create the perfect canvas for piping, you’ll want to chill the cake for at least 30 minutes after frosting it smooth with the Cherry-Almond Buttercream.

Make a Template – A template really comes in handy if you plan on creating symmetrical piping on the sides of your cake (like the ruffle garlands pictured in this Cherry Chip Cake design). To make my own template for this lambeth cake, I cut out a parchment paper circle to the same diameter as my cake layer. When you have your parchment circle cut out, fold it in half three times to make 8 equal-sized sections.

Place the template on top of the chilled cake (a) and mark each crease with a toothpick (b). Find a round glass or cookie cutter that’s the same diameter as the sections in your template and place a piece of scotch tape across the middle to create a half circle (c). This will help you line it up with the top of your cake as you press it into the sides (d) to indicate where each garland will go.

Thicken the Buttercream for Piping – When you’re ready to pipe, place all of the buttercream you’ll be using for piping back into your stand mixer and add a little more powdered sugar (a few Tablespoons should do the trick) to thicken the consistency. This will help the buttercream hold its shape as you pipe those details. I piped shell borders around the bottom and top edges of the cakes with Wilton Tip 6B, piped the ruffle garlands with Wilton Tip 104, and piped simple swirls on the inside of the shell border on top of the cake using Wilton Tip 4B.

To finish the look, I pressed maraschino cherries where each ruffle garland met. It’s important to dry the cherries thoroughly before pressing them into the frosting, just so they don’t leak juice all over your beautiful piping. Mine still looked picture perfect and didn’t leak one bit even after a few days in the refrigerator!

However you decide to decorate, if you’re a fan of Cherry Chip, I hope you absolutely love this cake. Grab yourself a jar of maraschino cherries next time you’re at the grocery store and get ready to have a good time! It’s such a joyful cake that is sure to bring happiness wherever you take it.

Print

Cherry Chip Cake

Inspired by the retro box mix flavor, this Cherry Chip Cake features layers of tasty cherry flavored cake that's naturally pink and flecked with maraschino cherries, paired with cherry-almond buttercream to make it extra delicious.

Prep Time 30 minutes

Cook Time 30 minutes

Servings 15 slices

Ingredients

Cherry Chip Cake

• 2 1/2 Cups (265g) sifted cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 Cup (120ml) maraschino cherry juice
• 4 large egg whites, room temperature
• 1/2 Cup (120ml) buttermilk*, room temperature
• 1/2 Cup (113g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated white sugar
• 1/3 Cup (80ml) vegetable oil
• 2 tsp pure vanilla extract
• 3/4 Cup maraschino cherries (about 32 cherries)**, finely chopped

Cherry-Almond Buttercream***

• 2 1/2 Cups (568g) unsalted butter, room temperature
• 8 3/4 Cups (1050g) powdered sugar
• 6 Tbsp (90ml) maraschino cherry juice
• 4 Tbsp (60ml) heavy whipping cream, room temperature
• 2 1/2 tsp pure almond extract
• 1/4 tsp salt, or to taste

Instructions

Make the Cherry Chip Cake

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottom of the pan.
• Sift the cake flour and then measure by spooning and leveling it in your measuring cup or weighing it with a kitchen scale. Add the cake flour, baking powder, and salt into a bowl. Whisk to combine and set aside. In a liquid measuring cup or jar, whisk together the egg whites, buttermilk, and maraschino cherry juice and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium until light and fluffy, about 4 minutes, scraping down the bowl and paddle as needed. Beat in the oil and vanilla.
• Turn the mixer to low speed and add the flour mixture in three additions, alternating with the egg white/buttermilk/cherry juice mixture in two additions and mixing until well blended. Turn the mixer to medium speed and beat for 2 additional minutes. Gently fold in the finely chopped maraschino cherries.
• Pour the batter evenly between the prepared cake pans and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean, or with just a few moist crumbs on it. 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 the Cherry-Almond Buttercream

• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light, about 5 minutes. 
• With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each is fully incorporated before adding the next one. 
• Add the maraschino cherry juice, heavy whipping cream, almond extract, and salt and mix on low for another minute until fully incorporated. 

Assembly

• Once the Cherry Chip Cakes are cooled completely, level them to your desired height before filling and stacking with the Cherry-Almond Buttercream. Crumb coat the cake with Cherry-Almond Buttercream, refrigerate it for at least 20 minutes to let the frosting firm up, then frost the cake smooth with more Cherry-Almond Buttercream.
• To create the vintage piping (lambeth) style pictured, refrigerate the smooth frosted cake for another 30 minutes while you prepare the remaining buttercream for piping and create a template as described in the blog post above. Thicken the Cherry-Almond Buttercream by mixing in a few Tablespoons of powdered sugar until the desired consistency is reached. Prepare three piping bags by fitting one with Wilton Tip 104, one with Wilton Tip 4B, and one with Wilton Tip 6B. Divide the thickened buttercream equally between them.
• Use the template and a round cookie cutter or glass to create markings on your cake to guide your piping. Pipe a shell border with Wilton Tip 6B around the bottom of the cake, then pipe the same shell border along the top edge of the cake. Pipe swirls with Wilton Tip 4B inside the shell border on the top of the cake. Pipe a ruffle garland with Wilton Tip 104 onto each semi circle indent you created with the round cookie cutter or glass, then pipe a second layer of ruffles directly above each ruffle garland. Finish the look by pressing maraschino cherries (be sure to thoroughly dry them first) into the buttercream where each ruffle garland meets.

Notes

*DIY buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

**A 16 oz. jar of maraschino cherries will be a little more than enough for the cake batter, buttercream, and adding decorations.  

***This amount of Cherry-Almond buttercream makes enough to fill, frost, and decorate the cake with Lambeth piping as pictured. If you’d rather simply fill and frost the cake, you can cut the buttercream recipe down to 2/3 the recipe. A recipe scale converter like this one is helpful to do the math for you. 

Make Ahead Tips: the Cherry Chip Cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. The Cherry-Almond buttercream 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-mix with your stand mixer on low speed until uniform and smooth. 

Did you make this Cherry Chip Cake? I want to know how it went! Let me know in the comments below or feel free to tag @sugarandsparrowco on Instagram. I’d love to see how you decorated!

The post Cherry Chip Cake Recipe with Vintage Piping appeared first on Sugar & Sparrow.