I’m usually a layer cake girl through and through, but during the holiday hustle and bustle I often reach for easy desserts I can throw together and make ahead of time. Ever since I discovered the no-bake method for cheesecake it’s becoming more and more of a go-to! It’s so easy to whip up a day (or more!) ahead of time and the flavor possibilities are endless. My latest flavor concoction: this no-bake eggnog cheesecake with a biscoff cookie crust. If you love eggnog, drop everything you’re doing and MAKE THIS for your next festive gathering! 

This no-bake eggnog cheesecake is creamy and custard-like, perfectly spiced, packed with eggnog flavor, and couldn’t be easier to make. You’ll basically whip most of the ingredients together to combine them and gently fold in some whipped cream before pouring it into a Biscoff cookie crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

The biscoff cookie crust takes this no-bake eggnog cheesecake one step beyond and adds caramel spice notes that make the whole dessert even more festive! If you’d prefer a more traditional crust, you could substitute the biscoff cookie crumbs in the recipe below for graham cracker crumbs. 

Key Ingredients for No-Bake Eggnog Cheesecake 

Let’s talk about the key ingredients involved in this no-bake eggnog cheesecake filling:

• Cream Cheese – essential for adding that classic tangy cheesecake flavor and for creating a thick filling. You must use full-fat brick-style cream cheese in this recipe in order to create the perfect filling consistency. Cream cheese spreads and low fat options contain a lot more water, which will end up turning your filling into eggnog cheesecake soup. 
• Granulated Sugar – this helps break down the cream cheese and adds just the right amount of sweetness. There’s not a ton of sugar in this recipe so that the tangy cheesecake flavor comes through.
• Heavy Whipping Cream – beating the heavy whipping cream (or double cream) into stiff peaks is the key to achieving a thick and custard-like cheesecake filling. Don’t substitute this or settle for soft peaks! You’ll want to whip it with a whisk attachment or hand mixer for about 2-3 minutes. 
• Eggnog – I used traditional store-bought eggnog for this recipe, but feel free to experiment with different types of eggnog! If you have a homemade recipe you love, it should work. 
• Rum Extract – I never have alcohol on hand (I’m straight edge) but feel free to substitute this for actual rum if you want to! If you’d rather use rum extract you should be able to find this in the baking aisle at your local grocery store. 
• Spices – to really amplify the eggnog flavor I added extra cinnamon, nutmeg, and cloves.

How to Decorate No-Bake Eggnog Cheesecake

Once the no-bake cheesecake is set (after 8+ hours), you can decorate however you’d like! I removed mine from the springform pan and piped on some homemade whipped cream (that I spiked with a little eggnog!) in a crescent formation using Wilton Tip 1M for the rosettes and Tip 32 for the stars. Then, I garnished the piping with Biscoff cookie crumbs, sugared cranberries, and little sprigs of rosemary. Feel free to get creative and decorate however you’d like! 

Making No-Bake Cheesecake Ahead of Time

One of the greatest things about this no-bake cheesecake is you can make it ahead of time! After you add the filling into your Biscoff cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance, which is a game changer when it comes to planning for holiday hoopla. 

If you want to make it even further in advance you can freeze this no-bake eggnog cheesecake after the filling is set. So basically refrigerate it overnight and then pop it in the freezer for up to 3 months! Just be sure to wrap it well – I recommend removing the sides from the springform pan and covering the cheesecake surface and sides with one layer of plastic wrap and one layer of aluminum foil. 

This no-bake eggnog cheesecake is sure to be a hit at your next holiday party! I can’t wait for you to make it.

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No-Bake Eggnog Cheesecake with Biscoff Cookie Crust

A deliciously festive eggnog cheesecake made without any baking! Rich and creamy no-bake cheesecake filling infused with spiced eggnog on a beautiful Biscoff cookie crust.

Prep Time 20 minutes

Refrigeration 8 hours

Servings 12 slices

Ingredients

Biscoff Cookie Crust

• 1 package (250g) Biscoff cookies
• 1/3 Cup (75g) unsalted butter, melted

Eggnog Cheesecake Filling

• 2 Cups (480ml) heavy whipping cream, cold
• 16 Oz (452g) full-fat brick-style cream cheese, room temperature NOT the spread
• 1 Cup (200g) granulated sugar
• 1/2 Cup (120ml) eggnog
• 1 tsp rum extract or rum
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves

Eggnog Whipped Cream

• 1 Cup (240ml) heavy whipping cream, cold
• 1/4 Cup (60ml) eggnog
• 1/4 tsp ground nutmeg
• 1/3 Cup (40g) powdered sugar

Additional Garnish

• fresh rosemary sprigs
• sugared cranberries* recipe link in notes
• Biscoff cookie crumbs

Instructions

Make the Biscoff Cookie Crust

• Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
• Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the eggnog cheesecake filling.

Make the Eggnog Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the eggnog, rum extract (or actual rum), nutmeg, cinnamon, and cloves. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
• Remove the Biscoff crust from the freezer and add the eggnog cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Eggnog Whipped Cream

• Place the metal bowl from your stand mixer and the whisk attachment (or a medium metal bowl and hand mixer attachments) into the freezer for 10 minutes to chill.
• Add all of the eggnog whipped cream ingredients into the chilled bowl. mix together on low speed until combined, then increase the speed to high and beat until stiff peaks form, 2-3 minutes.

Assembly

• When you’re ready to serve the no-bake eggnog cheesecake, remove the rim from the springform pan. Divide the eggnog whipped cream between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 32. Pipe rosettes with Tip 1M and stars with Tip 32 in a crescent formation. Garnish with sugared cranberries and fresh rosemary sprigs.

Notes

*Find my recipe for sugared cranberries in this blog post. 

Make Ahead Tips:

1. After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake eggnog cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This no-bake eggnog cheesecake is sure to be a hit for the holiday season! 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 No-Bake Eggnog Cheesecake with Biscoff Cookie Crust appeared first on Sugar & Sparrow.

These Oreo truffles basically taste like a fudge covered Oreo, but with a soft center. The filling is made by mixing Oreo cookie crumbs, cream cheese, and a little vanilla extract until you have a moldable filling that can be rolled into balls. I love using Ghirardelli melting wafers for covering the truffle filling because they taste incredible and are absolutely fail proof. You basically just melt the wafers in the microwave, dip the truffles, and the chocolate sets perfectly with all the shine and snap you’d get with tempered chocolate. If you’d rather use tempered chocolate though, feel free! 

The only tricky part about this recipe is dipping the truffles in the chocolate without making a huge mess. My favorite technique is to place the truffles (a few at a time) into a medium-sized bowl of melted chocolate and use a fork to roll them around a bit. Then I use that same fork to lift them out of the chocolate, let the excess drizzle back down, and carefully place the freshly coated truffles onto a lined cookie sheet. This takes some practice, but take heart that even if they are a little more rustic-looking, they will taste so amazing that it won’t even matter.

I’ve coated these truffles with dark chocolate, milk chocolate, and white chocolate before – they taste delicious with any of those choices. To decorate, I simply top each one with some extra Oreo cookie crumbs before the coating sets. Sprinkles also make a beautiful topping. Regardless of how you choose to decorate, these Oreo truffles are sure to be totally irresistible to any Oreo (or chocolate!) lover. They make a really sweet Valentine’s Day gift, holiday gift, or all around day-brightener year round.

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Easy Oreo Truffles

The perfect no-bake, bite-sized dessert made with just four ingredients: Oreos, cream cheese, vanilla, and melted chocolate!

Servings 30 truffles

Ingredients

• 36 Oreo cookies
• 8 Oz cream cheese, brick-style not the spread
• 1/2 tsp pure vanilla extract
• 10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)

Instructions

• Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
• In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese on medium-high until it’s smooth and creamy, about 4 minutes. Reserve 2 Tablespoons of the Oreo cookie crumbs and set them aside, then add the rest of the Oreo crumbs to the cream cheese. Add the vanilla extract and mix on low speed until well combined, about 1 minute.
• Line a cookie sheet with wax or parchment paper. Use a Tablespoon to scoop the Oreo mixture and roll them into 1-inch balls, then place them onto the lined cookie sheet. When you’re finished forming the Oreo balls, place them into the freezer to chill for at least 15 minutes.
• Place the chocolate melting wafers into a medium microwave safe bowl and melt according to the package instructions. Remove the Oreo balls from the freezer and place them into the melted chocolate a few at a time. Use a fork to roll them around until coated, then carefully lift them out with the fork and place them back onto the lined cookie sheet. Garnish with cookie crumbs or sprinkles immediately after coating, while the chocolate is still wet.
• Let the chocolate coating set, then serve right away or store in an airtight container in the refrigerator for up to two weeks.

Notes

Make Ahead Tips:

These Oreo truffles can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. 

I hope you’re as obsessed with these Oreo truffles as I am! 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 Easy Oreo Truffles (4 Ingredients!) appeared first on Sugar & Sparrow.

The magic of keeping these poinsettias looking perfect is refrigeration. After you’re done piping, stick them in the refrigerator for at least 10 minutes to let the buttercream firm up. They’ll keep their shape and be so easy to handle when placing on your bakes. You can even make them up to five days in advance and keep them in the refrigerator until you’re ready to place them! 

The Best Buttercream for Piping Flowers

There’s one really important key to success with buttercream poinsettias (and any buttercream flower): a stiff consistency buttercream. I use a stiffened version of my American buttercream recipe for flowers, but you can use any buttercream that is thick enough to hold its shape when piped – Swiss meringue or Italian meringue being the best alternatives. The buttercream consistency is extra important because if it’s too thin your petals will droop and lose their detail. 

You can check the consistency of your buttercream by dipping your spatula into it and observing the peak. If it’s a soft or droopy peak, it’s too thin for piping flowers. You’ll need to thicken it by adding extra powdered sugar (complete instructions are below). If it sticks straight up and holds its shape when you move the spatula around, it should be stiff enough to pipe the flowers with. 

Keep in mind that when you add food coloring to your buttercream, it might thin out since color gels are essentially a liquid. Be sure to do the spatula dip test before and after coloring your buttercream. You can always add extra powdered sugar after adding the color gel to thicken it back up. 

Here’s a quick video that explains everything you need to know about piping perfect poinsettias – from coloring the buttercream to piping the flowers, storing them, and placing them. I’ve written out all the details below as well!

If you’re into cake decorating videos like this one, be sure to check out my YouTube Channel! You’ll find tons of videos to inspire you there, and make sure you never miss a new one by clicking the Subscribe button.

You Will Need

• 1 batch of American buttercream
• 3+ Tablespoons of powdered sugar
• Deep red food color gel (I used AmeriColor Super Red + Sangria)
• Yellow food color gel (I used AmeriColor Egg Yellow)
• Bowls and spoons for color mixing
• Wilton Tip 352
• Wilton Tip 2
• Piping bags
• Flower nail
• 2” Parchment paper squares 

Step 1: Make the Stiffened Buttercream

Make one batch of American Buttercream, then add an extra 3 Tablespoons of powdered sugar to stiffen it up for the best piping consistency. You may need to add more powdered sugar by the tablespoon to get it perfect.

To check whether or not the buttercream is the best consistency, dip your spatula into it and observe the peak. If it comes out with a stiff peak that doesn’t easily wobble around when you move the spatula at different angles, it’s perfect. If it looks grainy or rough around the edges, you might have stiffened it too much. Here’s a guide to help you make the perfect consistency and troubleshoot if you’ve gone too far. 

Step 2: Mix in the Buttercream Colors

Divide the buttercream into two bowls: ⅓ of the buttercream into a small bowl and the rest of the buttercream in a medium bowl. If you want to reserve some of the buttercream for piping leaves, you can divide the batch evenly between three bowls. This batch of buttercream will make a lot of poinsettias, so if you only need a few, you can tint just a little bit of the buttercream and store the rest for another project. 

In the bowl with the most frosting, add deep red food color gel until you achieve the shade you want. This will be what you use to pipe the petals of the poinsettias. I ended up adding about 7 drops of AmeriColor Super Red and 1 drop of AmeriColor Sangria to achieve this red color. Note that the color will deepen over time, especially after refrigerating, so if it’s close to that deep red color when you mix it up it may darken to the perfect color. Here’s a guide on color mixing to explain how that all works. 

In the bowl with the least amount of frosting, add yellow food color gel. This will be what you use to pipe the center of the poinsettias. I used 3 drops of AmeriColor Egg Yellow for this deep yellow shade. 

If you’re wanting a good green color for leaves, I love AmeriColor Forest Green. It’s what I used on the poinsettia cupcakes pictured above. I don’t technically show you how to pipe leaves in this tutorial, but you’ll basically use the same piping technique as the poinsettia petals with the same piping tip (Wilton 352). 

Step 3: Pipe the Poinsettias

Cut some parchment paper into 2 inch squares. Fit one piping bag with Wilton Tip 352 and fill it with the deep red buttercream. Fit another piping bag with Wilton Tip 2 and fill it with the yellow buttercream. Place a dot of buttercream (either color) onto the flower nail and place a parchment paper square on top. 

Starting with the deep red buttercream, hold the bag at a 45 degree angle to the flower nail with the pointed ends facing up and down. Beginning in the center of the parchment paper, pipe the first petal by putting pressure on the bag as you wiggle it slightly while moving it away from the center of the parchment. Release the pressure on the bag to end the petal. The wiggling motion helps add a slightly wrinkled texture to the petals, which makes them look more realistic. 

Continue piping the petals in a circular formation until you reach that first petal. This will end up being your bottom row of petals. 

Starting in the center of your bottom row of petals, pipe a smaller ring of poinsettia petals on top of the first using the same technique. 

To finish the poinsettia, pipe a dot in the very center of the petals using the yellow buttercream, then pipe a ring of dots around that first dot. 

Carefully remove the parchment paper from the flower nail (with the poinsettia on top) and place it onto a cookie sheet or drying rack while you continue piping any additional poinsettias. 

Step 4: Refrigerate the Poinsettias

After you’ve piped all of your poinsettias and have them laid out on a cookie sheet or drying rack, refrigerate them for at least 10 minutes. At this point they will be firm enough to peel away from the parchment paper backing and place on your bakes. 

If you’d rather make the poinsettias ahead of time, you can place them in an airtight container and continue refrigerating them for up to five days before placing them on your bakes. Any longer than this and you risk the deep red coloring bleeding into the yellow centers. 

If you want to pipe some leaves before placing the poinsettias, you can use the same piping technique as the poinsettia petals you made with Tip 352 and some dark green buttercream. Pipe the leaves first, then place the poinsettia on top to stick it down. 

I can’t wait to see how you decorate with these pretty buttercream poinsettias! Be sure to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create. 

The post How to Make Buttercream Poinsettias appeared first on Sugar & Sparrow.

I’ve been dreaming about making a Rafaello cake for awhile now, and the holiday season seemed like the ideal time to give it a go. After all, they do look like cute little snowballs. If you’ve never tasted a Rafaello before, it’s basically the best coconut-almond candy ever – a crispy coconut covered wafer shell, gooey milk cream center, and a white almond inside. They’re delicious, and the perfect inspiration for a layer cake. 

This Rafaello cake starts with delicious almond cake layers. It’s basically my favorite vanilla cake recipe, but with almond extract being the dominant flavor component. The recipe uses cake flour and egg whites to create a light, fluffy crumb, but also uses sour cream to add lots of moisture. The result is packed with almond flavor and just divine. 

For the filling, I decided to make a coconut pastry cream to mimic the experience of biting into the gooey center of a Rafaello. This involves cooking canned coconut milk, some thickening agents, and a little bit of sugar until it turns into a custard-like consistency. If you’ve never made pastry cream before, it’s not nearly as hard as it sounds. Be sure to read through the recipe before you start cooking and you’ll be just fine. I topped the coconut cream filling between each cake layer with toasted almonds to add a little more almond flavor and crunch – wholly inspired by the almond center of a Rafaello. 

I decided to use my white chocolate buttercream recipe as a base for the frosting and added coconut extract to create a coconut-white chocolate flavor. While here technically isn’t white chocolate in a Rafaello, somehow it tastes like there is, so I thought it would be the perfect way to tie things together. I do not regret my decision one bit. All together, this cake tastes just like a Rafaello and has all the textures you’d want in a Rafaello-inspired cake. 

In true Rafaello fashion, I ended up rolling the cake in shredded coconut to give it amazing texture and extra coconut flavor. I topped the cake with white chocolate coconut buttercream swirls and placed a Rafaello truffle in between each one. Wilton Tip 4B was my go to for the swirls on this one, but any piping tip you love for swirls will do. 

I ended up sending this Rafaello cake to work with my husband and it was a major hit! He kept texting me updates and comments he heard from his coworkers and it totally made my day. I love how this cake turned out and it’s so amazing to hear when people love a recipe as much as I do. Whether you’re already a fan of Rafaellos or you love coconut-almond flavored desserts, I hope this cake is a major hit with you too.

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Rafaello Cake

Inspired by Ferrero Rafaello truffles, this cake is layers of delicious almond cake, coconut cream filling, toasted almonds, and white chocolate coconut buttercream. It's even rolled in shredded coconut like the real deal.

Prep Time 50 minutes

Cook Time 55 minutes

Servings 15 slices

Ingredients

Coconut Cream Filling

• 1 Cup (240ml) full-fat canned coconut milk, divided
• 1/4 tsp pure vanilla extract
• 2 Tbsp cornstarch
• 3 Tbsp granulated sugar
• 1 large egg yolk

Almond Cake

• 2 3/4 Cups (290g) sifted cake flour* DIY recipe in notes
• 2 tsp 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
• 1/2 Cup (120g) sour cream, room temperature
• 2 tsp almond extract
• 1 tsp pure vanilla extract
• 1 Cup (240ml) whole milk, room temperature

White Chocolate Coconut Buttercream

• 12 Oz (340g) white chocolate chips
• 2 Cups (452g) unsalted butter, room temperature
• 3 Cups (360g) powdered sugar
• 2 tsp pure vanilla extract
• 2 tsp coconut extract
• 1/4 tsp salt

Additional Fillings & Toppings

• 4 Tbsp slivered almonds, toasted** see notes for toasting instructions
• 6 Rafaello truffles
• 1 1/2 Cups shredded sweetened coconut

Instructions

Make the Coconut Cream Filling

• Place 3/4 Cup (180ml) of the coconut milk and the vanilla into a medium saucepan. Stirring often, cook over high heat until it begins to simmer. Remove from heat.
• In a medium metal or glass bowl, whisk together the remaining 1/4 Cup (60ml) of coconut milk, egg yolk, sugar, and cornstarch.
• Whisking vigorously, slowly pour the simmered coconut milk mixture over the egg mixture. Whisk until fully combined, then pour the whole mixture back into the saucepan and cook over high heat (still whisking constantly) until it thickens and begins to boil.
• Pass through a strainer and into an airtight container. Cool to room temperature, then place in the refrigerator a couple hours to set. It will become a custard-like consistency when set.

Make the Almond Cake

• Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a parchment paper circle to the bottom of the pan.
• Add the sifted cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for two minutes until it's light and creamy. Add in the sugar and continue to mix on medium-high for another two minutes. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined and scraping down the bowl and paddle as needed. Add the almond extract, vanilla extract and sour cream, turn the mixer to high, and beat for one full minute. It will look curdled at this point, but don’t worry – it will become smooth cake batter at the end.
• Add in the dry ingredients all at once and turn the mixer to low speed. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thick.
• Pour the batter evenly into 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. 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 White Chocolate Coconut Buttercream

• Melt the white chocolate chips in the microwave in 30 second intervals, stirring after each one until there are no lumps. Set aside to cool slightly. Alternatively, you can use a double boiler to melt the white chocolate.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until creamy and light in color, about 5 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle. Give the melted white chocolate a few stirs and test the temperature. It should be slightly warm, but not hot enough to melt the butter (if it is, wait a few more minutes). If it's any cooler, you'll end up white chocolate bits in the buttercream, so you may need to pop it back into the microwave for a few more seconds to warm it back up. When it seems just right, add it in.
• Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla extract, coconut extract, and salt and mix on low for another minute, until fully combined. 

Assembly

• Once the almond cakes are completely cooled, level them to your desired height. Add a swipe of white chocolate coconut frosting onto a cardboard cake circle and place the first cake layer on top. Pipe a circle of white chocolate coconut buttercream around the edge. Fill in the center with a thin layer of more white chocolate coconut buttercream, then add half of the coconut cream filling. Smooth it down until it reaches the top of the buttercream circle height-wise, then sprinkle half of the toasted almonds on top. Here's a detailed tutorial on this filling method.
• Repeat the filling and stacking process with the final cake layer. Crumb coat the cake with white chocolate coconut buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the look pictured, frost the cake with white chocolate coconut buttercream and smooth it until the sides are level. I kept the top edge of the buttercream raw instead of swiping it inward like I usually do. You can either add the shredded coconut to the sides of the cake at this point (while the frosting is still wet) or follow the instructions for rolling the cake below.
• To roll the cake in coconut: Place the frosted cake into the refrigerator for another 30 minutes to let the buttercream firm up. Meanwhile, place the shredded coconut onto a cookie sheet. When the buttercream on the cake is firm, place another cardboard cake circle that's slightly smaller than the diameter of your cake onto the top of your cake (you can always trim one down if you don't have a smaller size on hand). Use this technique to release the cake from the turntable. Place one hand underneath your cake and one hand on top of the cake (the cardboard cake circles will make it easy to handle), then roll the cake through the shredded coconut to cover the sides.
• Once the sides of the cake are covered in coconut, place the remaining white chocolate coconut buttercream into a piping bag fitted with Wilton Tip 4B. Pipe swirls on top of the cake, leaving about a 1-inch space between each. Place the Rafaello truffles in between each swirl.

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. 

**How to Toast Almonds: Place the slivered almonds in a dry skillet over medium heat. Heat, stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes.

Make Ahead Tips:

1. The coconut cream filling can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. 
2. The almond cake layers 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.
3. The white chocolate coconut buttercream can be made ahead and stored in an airtight container at room temperature for one 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 re-whip with your stand mixer to bring it back to piping/frosting consistency.
4. The almonds can be toasted ahead and stored in an airtight container at room temperature for up to two weeks. 

I hope this Rafaello cake is everything you wished it would be! 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 Rafaello Cake Recipe appeared first on Sugar & Sparrow.

It has been quite awhile since I whipped up a cupcake recipe and now all I want to do is write more cupcake recipes! They’re just so fun and so quick to throw together. These sugared cranberry cupcakes are no exception – perfect for taking to your next holiday party or baking on a whim. And they look so festive with those sugared cranberries on top that who could resist?

I love a good surprise swirl, so these sugared cranberry cupcakes have a vanilla cupcake base with a cranberry swirl baked right inside. The swirl is made from fresh sweetened cranberries boiled with orange juice, orange zest, and a little cornstarch for thickening. When those cranberries heat up, they burst out their juices and the whole thing thickens into a jam-like consistency. Once it’s room temperature, you’ll add the cranberry mixture into each filled cupcake tin and swirl it right into the vanilla cupcake batter with a toothpick. They bake up so beautifully and are the perfect holiday flavor!

For the frosting, I could not stop thinking about topping these cupcakes with white chocolate buttercream and it turned out to be a delicious idea! I love this frosting because it has the perfect white chocolate flavor without being too sweet and it pipes like a dream. It’s silky smooth and just dreamy with those cranberry swirled cupcakes. 

The white chocolate buttercream is super easy to make, but there is one thing that can end up going wrong if you’re not careful: the temperature of the melted white chocolate. I always melt my white chocolate chips in the microwave in 30 second intervals (it takes 3 to 4), stirring after each one. Once melted, you have to wait to add the white chocolate until it’s slightly above room temperature. Too hot and it will start melting the butter, too cold and it will harden, leaving you with little bits of white chocolate throughout your buttercream instead of it being silky smooth. As long as you melt the white chocolate right when you start whipping up the butter, it should be the perfect temperature when it comes time to add it in. Just check it first and re-melt it if you need to. 

Even though the sugared cranberries seem quick to throw together for topping cupcakes at the last minute, they’re actually the first thing you want to make. You’ll need to boil a simple syrup together, wait for it to come to room temperature, then coat the fresh cranberries in it. Then, you’ll need to wait for those cranberries to dry a little bit (45 minutes) before coating them with granulated sugar. Since there’s a little bit of waiting in the process, I always like to make them the day before I do the rest of the baking so they’re ready to go.  

For decorating, I used Wilton Tip 6B to pipe a swirl of white chocolate frosting on top of the cupcakes, then added three sugared cranberries onto each one. Feel free to get creative with your decorating – the sugared cranberries could look really cute accented with some edible leaves to look like holly! No matter how you decorate, these are sure to be a hit for the holidays and I hope you love them as much as I do.

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Sugared Cranberry Cupcakes with White Chocolate Buttercream

Delicious vanilla cupcakes with a cranberry swirl baked inside, topped with white chocolate buttercream and sugared cranberries. The perfect festive cupcakes for the holidays!

Prep Time 1 hour 15 minutes

Cook Time 35 minutes

Servings 14 cupcakes

Ingredients

Sugared Cranberries

• 3/4 Cup (150g) granulated sugar, divided
• 1/4 Cup water
• 1/2 Cup (48g) fresh cranberries

Cranberry Swirl

• 1 Cup (95g) fresh or frozen cranberries
• 2 tsp orange zest
• 2 tsp fresh orange juice
• 1 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
• 2 Tbsp water
• pinch of salt

Vanilla Cupcakes

• 1 1/4 Cups (132g) sifted cake flour* DIY recipe in notes
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 3/4 Cup (150g) granulated sugar
• 1 large egg + 1 large egg white, room temperature
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp pure vanilla extract
• 1/2 Cup (120ml) whole milk, room temperature

White Chocolate Buttercream

• 6 Oz (170g, 1 scant cup) white chocolate chips
• 1 Cup (226g) unsalted butter, room temperature
• 1 1/2 Cups (180g) powdered sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

Make the Sugared Cranberries (Ahead)

• In a small saucepan, create a simple syrup by mixing together the water and 1/4 Cup of the granulated sugar. Bring the mixture to a boil over medium heat, then allow it to simmer for 2 minutes on low. Remove the syrup from the heat and cool to room temperature.
• Place a piece of parchment paper onto a cookie sheet, then place a cooling rack on top. Stir the cranberries into the saucepan to coat them in the syrup, then use a slotted spoon to remove them from the saucepan and place them onto the cooling rack to dry for 45 minutes.
• Roll the cranberries through the remaining sugar to coat them. Store in an airtight container at room temperature for up to 3 days.

Make the Cranberry Swirl

• Add the cranberries, orange zest, orange juice, sugar, cornstarch, water, and salt into a medium saucepan. Cook over medium heat until the mixture begins to boil and the cranberries begin to burst, about 10 minutes. Remove from the heat and place into an airtight container in the refrigerator to let cool for about 30 minutes, or until room temperature. It will thicken into a jam-like consistency as it cools.

Make the Vanilla Cupcakes

• Preheat the oven to 350°F and prepare a cupcake or muffin tin with cupcake liners. Add the sifted cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for 2 minutes until it's light and creamy. Add in the sugar and continue to mix on medium-high for another 2 minutes. Turn the mixer to low and add the egg and egg white, mixing until just combined and scraping down the bowl and paddle as needed. Add the vanilla and sour cream, turn the mixer to high, and beat for 1 full minute. It will look curdled at this point, but don’t worry – it will become smooth cake batter at the end.
• Add in the dry ingredients all at once and turn the mixer to low speed. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thick.
• Pour the batter evenly into the prepared cupcake liners. Add a spoonful of cranberry swirl onto the top of each cupcake and use a toothpick to gently swirl it around. Bake for 15-18 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Make sure they're entirely room temperature before applying any frosting. 

Make the White Chocolate Buttercream

• Melt the white chocolate chips in the microwave in 30 second intervals, stirring after each one until there are no lumps. Set aside to cool slightly.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and creamy, about 5 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted white chocolate a few stirs (make sure it’s not hot enough to melt the butter OR is too cool and starting to harden. It should be just slightly above room temperature) and add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla and salt and mix on low for another minute, until fully combined.

Assembly

• Once the cupcakes are cooled to room temperature, fit a piping bag with Wilton Tip 6B and fill it with the white chocolate buttercream. Top each cupcake with a swirl, then garnish with sugared cranberries.

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. 

Make ahead tips:

1. The sugared cranberries can be made up to 3 days ahead of time and stored in an airtight container. After that they may start to weep. 
2. The cranberry swirl can be made up to one week ahead and stored in an airtight container in the refrigerator. 
3. The cupcakes can be baked ahead and stored covered with plastic wrap at room temperature up to 2 days ahead of decorating. You can alternatively store the cupcakes in an airtight container in the freezer for up to 2 months.
4. The white chocolate frosting can be made ahead and stored in an airtight container at room temperature for one 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 re-whip with your stand mixer to bring it back to piping/frosting consistency.

 

I hope these sugared cranberry cupcakes are a total hit for the holidays! 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 Sugared Cranberry Cupcakes with White Chocolate Buttercream appeared first on Sugar & Sparrow.

Cake Decorating Tools

• Gold icing spatula set – a great set of icing spatulas, but also pretty to look at (because they’re gold!) 
• Gold piping tips – these are some of my favorite and most-used Wilton tips, but gold. So even more exciting to use!
• Piping tip set – the perfect starter kit for any aspiring cake decorator
• AmeriColor Nifty Fifty food coloring kit – 50 of the best AmeriColor food color gels. It’s my favorite food color gel brand of all time. 
• AmeriColor Heavenly Seventy food coloring kit – 70 gorgeous AmeriColor food color gels! This kit lasts for so long and has every color you can imagine. 
• Ateco cake turntable – every cake decorator needs a turntable, and this one is the very best. It has the smoothest rotation, which makes it so much easier to frost a smooth cake. Plus, it’s so beautiful that it can double as a cake stand! 
• Pretty sprinkles – Sprinkle Pop has some of the prettiest sprinkles around, and this rainbow mix is one of my favorite blends ever. Any cake decorator would be thrilled to decorate with these! 
• Fancy Sprinkles Prism Powder – edible glitter! Need I say more? 

Baking Tools

• Cute oven mitts – for protecting your hands in style.
• Funfetti spatula set – because nothing is more fun than funfetti
• Kitchen torch – I get a real thrill any time I get to use my kitchen torch. It’s a necessity for torching meringue, toasting marshmallows, and more. 
• Rainbow whisks – these put the fun in functional, because rainbow! 
• Rainbow measuring cups – these iridescent rainbow measuring cups are pretty to look at and built to last. 
• Gold measuring cups – I absolutely love these measuring cups. They’re so elegant that I use them as food photography props in addition to measuring my ingredients!
• KitchenAid stand mixer – my favorite brand of stand mixer and something I use every single day. This is for the baker who is ready to fall deeper in love with baking. 
• KitchenAid hand mixer – perfect for whipping up recipes by hand as an alternative to the stand mixer.

Fun Gifts

• The Great British Baking Show Board Game – even if you can’t actually be on the Great British Baking Show, this game is a fun way to pretend that you are (competing with friends and loved ones, of course). 
• Bakers Gonna Bake sweatshirt – a cute nod to Taylor Swift for wearing around the kitchen (or anywhere!) 
• Pink cake stand – for a pop of color that goes with almost any cake. 
• White cake stand – I have this cake stand and have used it for countless photo shoots, including my book cover! It’s the perfect stand to display any cake. 
• Stand mixer ornament – the perfect addition to any baker’s Christmas tree.
• Butter ornament – because butter makes everything better.
• That’s a Good Bake mug – who wouldn’t love seeing this quote by Mary Berry every time they drink their morning coffee? 
• Pretty recipe box – my husband gifted me this recipe box so that I could write down all of my most cherished recipes. It’s such a thoughtful idea and I’ve already started archiving recipes to pass down through the generations!
• Sprinkle socks – these are just the cutest socks ever.

Practical Gifts 

• Cookbook stand – for holding cookbooks open while baking, but also so stylish you can leave it right out on the counter. 
• Bluetooth earbuds – for listening to music and podcasts while baking, which makes it all the more fun!
• Recipe testing journal – for the baker who loves to recipe test and come up with originals. 
• Linen apron – I have this apron and wear it on the daily! It’s cute, comfortable, and saves all of my clothes from getting dusted with powdered sugar. 
• Audible membership – for listening to audiobooks while baking!
• Amazon Prime membership – for free 2-day shipping on baking tools, decorating tools, and anything they need. 

Books

• Anyone Can Cake: Your Complete Guide to Making & Decorating Perfect Layer Cakes  – my book! This will help any aspiring cake maker take things to the next level.
• Tartine – recipes from the best bakery ever (in my opinion). They changed the bakery scene in San Francisco and are fully worth the hype. This book features some of their most famous recipes and is perfect for learning croissants, galettes, tarts, brioche, and so much more. 
• All About Cake: A Milk Bar Cookbook – because who doesn’t love Milk Bar? Their cake recipes are so inspiring and perfect for the baker who loves making cake but doesn’t want to get crazy with decorating. 
• Ace of Cakes: Inside the World of Charm City Cakes – Charm City Cakes was the first bakery to inspire my cake making journey. This book shows some of the coolest cake art ever! 
• Julie & Julia: My Year of Cooking Dangerously – an all-around fun and inspiring read
• The Cassoulet Saved Our Marriage – my SIL gifted this book to me and I loved it so much I have to share. It’s a collection of essays, all of which are centered around food and the memories associated with it. A really fun read.
• My Life in France (Julia Child) – This book is so inspiring and is a beautiful memoir by Julia Child. It covers her life in France, the writing of her most famous cookbook, her journey into the world of television, and so much more.

There you have it – my top gift picks for any baker! I hope you find the perfect gift idea on this list or get inspired to add some of these to your own wishlist. And if you think of something amazing that’s not on this list, let me know in the comments below and I’ll be sure to check it out!

The post 2022 Holiday Gift Guide for Bakers appeared first on Sugar & Sparrow.

I’ve always been smitten with Red Velvet Cake. It’s quite the looker with that deep red crumb, and the subtle chocolate cake and cream cheese frosting combination is absolutely divine. Red Velvet is versatile too – it can be a fancy cake or completely hilarious (remember the armadillo cake in Steel Magnolias?), a total party hit or a cozy weekend bake, delicious all year round. It’s been on my list for awhile now, and with Valentine’s Day right around the corner I thought now is the perfect time. Well, any time is really the perfect time. 

This Red Velvet Cake is wonderfully soft and moist, has the perfect touch of chocolate flavor, and is extremely addicting when paired with cream cheese buttercream. I always thought Red Velvet Cake was just a chocolate cake with red food coloring mixed in but I was wrong. There’s actually only a few Tablespoons of cocoa powder added, but it tastes just perfect that way – just like a traditional Red Velvet Cake ought to taste. I was so thrilled when I cut into these beautiful layers! 

What Gives Red Velvet Cake Its Color? 

It may or may not come as a surprise to you that Red Velvet Cake is (gasp) dyed red with food coloring. I was actually shocked to see how much food coloring goes into a Red Velvet Cake recipe while I was researching recipes. I thought it would be something like one to two drops of red food coloring but nope. Some recipes call for 2 Tablespoons or an entire bottle. I wanted to see if I could get away with less food coloring and it turns out that 1 Tablespoon is just fine, especially if you’re using a concentrated food color gel like AmeriColor Super Red (it’s what I used). Since the food color gel doesn’t add any flavor to the cake, you could add even less (or none at all) and still have a great tasting cake. But what’s the fun in that? You know you’re going to want to dye this cake batter deep red! 

Cream Cheese Buttercream is the Perfect Pairing

Red Velvet Cake and Cream Cheese Buttercream are made for each other. It feels against the rules to top this cake with anything else (except probably the traditional Ermine frosting). I could sing the praises of this Cream Cheese Buttercream all day long because it’s oh so tasty and just the right consistency for not only filling and frosting the cake, but piping the decorations on top as well. I love it so much that it should probably have it’s own recipe post (next on my list!). 

How to Decorate a Red Velvet Cake

If you Google Red Velvet Cakes, you’ll see a lot of similar designs: plain white frosting and cake crumbs. It’s classic that way. You can decorate a Red Velvet Cake any way you want, but I chose to play off of the traditional design by adding a textured finish with a cake comb, some simple piping on top, and of course, those pretty cake crumbs. I will confess that I tried to top this cake with some more elaborate white chocolate decorations speckled with cake crumbs but they ended up looking like blood splattered glass shards. Maybe a better idea to stick in my back pocket for Halloween. 

If you want to replicate this cake design though, here’s how I did it: after filling and crumb coating the cake with Cream Cheese Buttercream, I placed it in the refrigerator for about 30 minutes to let the crumb coat firm up. This makes a stable foundation for the final layer (and pretty necessary since Cream Cheese Buttercream is always so much softer than other types of buttercream). Then, I frosted the cake with a final layer of Cream Cheese Buttercream and used a cake comb from this set to create the textured finish. I stuck cake crumbs to the side of the cake using this technique, piped a crescent of rosettes and stars on top with Wilton Tips 1M and 4B, and finished it all off by sprinkling cake crumbs over the top. Voila! 

However you decorate, this classic cake is sure to be a hit wherever it goes. Enjoy!

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Red Velvet Cake Recipe

The classic deep red layer cake that's perfectly moist, fluffy and beautifully paired with cream cheese buttercream. Traditional Red Velvet Cake at its finest!

Prep Time 15 minutes

Cook Time 30 minutes

Servings 15 slices

Ingredients

Red Velvet Cake

• 2 1/2 Cups (260g) sifted cake flour
• 2 Tbsp natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 1 1/2 Cups (300g) white granulated sugar
• 1/2 Cup (120ml) vegetable oil
• 2 whole eggs, room temperature
• 2 tsp pure vanilla extract
• 1 tsp distilled white vinegar
• 1 Tbsp red food color gel*
• 1 Cup (240ml) buttermilk, room temperature** DIY recipe in notes

Cream Cheese Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 16 Oz cream cheese, room temperature brick-style, not the spreadable kind
• 8 Cups (960g) powdered sugar
• 1 Tbsp pure vanilla extract
• 1/2 tsp salt, or to taste

Instructions

Make the Red 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 placing a wax or parchment paper circle into the bottom of each one. Measure the sifted cake flour by spooning into your measuring cup and leveling it, or simply sift the cake flour into a bowl on your kitchen scale to measure it. Place the cake flour into a medium sized bowl and add the cocoa powder, baking soda, and salt. Whisk together and set aside.
• Cream the butter on high for two minutes, then add the vegetable oil and sugar. Cream together on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle. Turn the mixer to low and add the eggs one at a time. Once the eggs are incorporated, add the vanilla and white vinegar and mix on low for another 30 seconds. Scrape down the bowl and paddle once more.
• Mix the red food color gel into the buttermilk. With the mixer on low speed, alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Mix only until the ingredients start to come together, then whisk the batter by hand a few times to make sure there are no large lumps.
• Pour the batter into prepared cake pans (no more than 2/3 full) and bake for 30-35 minutes, until a toothpick inserted comes out clean. Let the cakes cool in the pan for five minutes before carefully removing them and placing the cakes on a wire rack or cookie sheet. Allow the cakes to cool completely before assembling and frosting.

Make the Cream Cheese Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about five minutes. Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly after each addition. Add the vanilla and salt, mixing on low for another 30 seconds.

Assembly

• Once the Red Velvet Cakes are cooled throughout, level and torte the layers to your desired height. Reserve the cake tops for crumbles. Fill and stack the cake with Cream Cheese Buttercream. Crumb coat the cake and place it into the refrigerator for at least 30 minutes to let the crumb coat firm up before frosting with a final layer of Cream Cheese Buttercream.
• To create the look pictured, frost the cake with Cream Cheese Buttercream. Don't worry too much about getting perfectly smooth sides, but do run an icing smoother over them to get them level and straight. Then, use a cake comb to create texture. Crumble up the cake tops and add them to the bottom third of the cake using this technique. Pipe a crescent formation of rosettes and stars with Wilton Tips 1M and 4B on the top of the cake, then sprinkle more cake crumbs on top.

Notes

Make Ahead Tips: 

1. The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
2. The Cream Cheese 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-whip in your stand mixer to bring back to smooth buttercream consistency. 

*Red Food Color Gel: I recommend using any brand of red food color gel that is concentrated and flavorless. I used AmeriColor Super Red for this recipe. Feel free to use less food color gel if you don’t care for the cake to be as red (or none at all, but what’s the fun in that?)

**DIY Buttermilk Recipe: Add 1 Tbsp white vinegar into a mason jar or measuring cup. Add one cup (240ml) whole milk and let sit for at least 15 minutes before using in a recipe. 

To Make as Cupcakes: fill cupcake tins no more than 2/3 full and bake at 350ºF for 15-18 minutes, or until a toothpick inserted comes out clean. This recipe makes 24-30 cupcakes. 

Did you make this cake recipe? I want to know how it went! Leave me a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post Red Velvet Cake Recipe appeared first on Sugar & Sparrow.

Hot cocoa is such a cozy drink on it’s own, but when you add peppermint, it basically becomes a cup of Holiday cheer! Now, imagine those flavors in cake form: layers of hot cocoa infused chocolate cake, peppermint buttercream, and some marshmallow creme filling to bring it all together. It’s the perfect blend of festive flavors and makes an eye-catching centerpiece for your Holiday dessert table!

If you love a peppermint hot cocoa at your local coffee shop, you’ll be obsessed with this cake. It all starts with my favorite one-bowl chocolate cake recipe, only I’ve infused it with hot cocoa to give it the perfect flavor. It’s moist, decadent, and pairs perfectly with the peppermint buttercream and marshmallow creme. The buttercream gives it just the right amount of peppermint flavor. After trying lots of peppermint buttercream recipes that tasted like toothpaste, I was very intentional in the amount of peppermint extract I added. Turns out it doesn’t take much! 

Now let’s talk about this striped filling, because just look at it! I alternated adding peppermint buttercream (tinted red) and store bought marshmallow creme to create this striped effect when you cut into it. I think it’s such a fun touch! You can get this look with your filling by piping alternating circles – first peppermint buttercream, then marshmallow creme, then repeat until you reach the center of the cake. It will look like a bullseye when you’re finished, but it’ll be striped when you cut the slices. 

If you’d rather use all marshmallow creme as the filling or all peppermint buttercream, go for it! You can’t go wrong with these flavors. To use all marshmallow creme as the filling, be sure to follow the method for soft fillings in this blog post to ensure it doesn’t squish out between your cake layers. 

It’s been awhile since I’ve made a striped buttercream cake but I just had to with this one. Not only do the red and white stripes make me think of peppermint, they’re iconic of the Holidays. You’ll need a good cake comb (here’s the one I use) and red food color gel to get this striped finish. If you’ve never attempted buttercream stripes before, here’s a post that will show you how to create them. 

To finish this Peppermint Hot Cocoa Cake design, I added chocolate ganache drips, then combined red and white peppermint buttercream in the same piping bag before piping it into swirls with Wilton Tip 4B. I sprinkled crushed candy canes and mini marshmallows all over the top of the cake to give it some extra texture. If you’re storing the decorated cake in the refrigerator like I always do, be sure to hold off on sprinkling the candy canes until the last minute. They tend to liquify when going between room temperature and the refrigerator. My advice is to add the crushed candy canes at the point when you take the cake out of the refrigerator, which should be an hour or two before serving it. Cake always stores best in the refrigerator but tastes best at room temperature. 

No matter how you decorate, I am so excited for you to try this Peppermint Hot Cocoa Cake recipe and hope you love it as much as I do!

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Peppermint Hot Cocoa Cake

Layers of hot cocoa infused chocolate cake, peppermint buttercream, and marshmallow creme filling. The perfect festive treat for your Holiday dessert table!

Prep Time 30 minutes

Cook Time 40 minutes

Servings 15 slices

Ingredients

Hot Cocoa Cake

• 3 Tbsp hot cocoa powder
• 1 Cup (240ml) whole milk, room temperature
• 2 Cups (265g) all purpose flour
• 1 1/2 Cups (300g) white granulated sugar
• 2/3 Cup (60g) unsweetened natural 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) hot water

Peppermint Buttercream

• 2 Cups (226g) unsalted butter, room temperature
• 7 Cups (840g) powdered sugar
• 1 tsp pure vanilla extract
• 3/4 tsp pure peppermint extract
• 3 Tbsp whole milk, room temperature
• 1/4 tsp salt, or to taste
• red food color gel (optional)*

Chocolate Ganache Drip (Optional)

• 1/2 Cup (95g) semi sweet chocolate chips
• 1/2 Cup (120ml) heavy whipping cream

Additional Fillings & Toppings

• 3 Oz marshmallow creme
• crushed candy canes
• mini marshmallows

Instructions

Make the Hot Cocoa 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.
• Whisk the hot cocoa powder into the whole milk and set aside. 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 hot cocoa mixture and stir on low until just combined.
• Ensure that the hot water has been heated to a simmer, then with the mixer still on low, add the hot water in a slow stream. 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 35-40 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.

Make the Peppermint Buttercream

• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
• Turn the mixer to low and add the sifted powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add vanilla extract, peppermint extract, milk, and salt and mix on low for another minute until fully incorporated.
• Reserve half of the peppermint buttercream in a separate bowl. Add red food color gel to the half that’s still in the bowl of your stand mixer and mix on low until you achieve a red color. Keep in mind that it may take 30 minutes or more for the color to deepen and develop fully.

Make the Chocolate Ganache (Optional)

• Place chocolate chips into a heat resistant bowl (glass or metal). In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.
• Whisk the mixture together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Allow to cool at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above, before using it as a drip. See the notes below for making this part ahead or troubleshooting if you don’t get the timing just right for your drip.

Assembly

• Once the Hot Cocoa Cake layers have cooled completely, level and torte each one to your desired height. Place the first layer onto a cake turntable.
• Prepare two piping bags by snipping off a ½ inch opening. Fill the first piping bag with red tinted Peppermint Buttercream and the second with marshmallow fluff. Pipe a circle of red Peppermint Buttercream along the outer edge of the cake layer on your turntable. Then, alternate piping subsequent smaller circles of marshmallow fluff and red Peppermint Buttercream until you reach the center of the cake layer. The filling should look like a bullseye.
• Place the second cake layer on top and repeat the filling process before adding the final layer on top, upside down so that the bottom of the layer is the top of the cake. Crumb coat the cake with red Peppermint Buttercream. Place the crumb coated cake into the refrigerator for at least 30 minutes to let the frosting firm up.
• Frost the crumb coated cake with the un-tinted Peppermint Buttercream and use this tutorial to create red and white stripes with a cake comb. Once the cake has its final layer of frosting, place it back into the refrigerator for at least 20 minutes before dripping with chocolate ganache.
• Finish the look with Peppermint Buttercream swirls along the top edge of the cake (I used Wilton Tip 4B for the ones pictured), then sprinkle crushed candy canes and mini marshmallows all over the top.

Notes

*The red food color gel that I recommend is Americolor Super Red. It’s very concentrated so you don’t have to use a whole lot to achieve a rich red color.

Make Ahead Tips:

1. The Hot Cocoa Cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
2. The Peppermint 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-whip in your stand mixer to bring back to smooth buttercream consistency. 

To Make As Cupcakes: fill cupcake tins no more than 2/3 of the way full and bake at 350ºF for 15-17 minutes, until a toothpick inserted comes out clean. Yields about 35-40 cupcakes.

Did you make this Peppermint Hot Cocoa Cake recipe? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram and show me! I love to see what you create.

The post Peppermint Hot Cocoa Cake Recipe appeared first on Sugar & Sparrow.

It’s that time of year when all the coffee shops start selling lattes with festive flavors. Anytime I see a Holiday drink menu roll out I can’t help but get inspired to translate those flavors into cake form (see also: my Peppermint Latte Cake and Hot Cocoa Cake recipes). I thought it was about time for a delicious Gingerbread Latte Cake and to my complete satisfaction (and after lots of recipe testing), this one checks all the boxes! 

The recipe starts with a moist, heavenly Gingerbread Cake that will have your kitchen smelling like Holiday cheer. Between the spices, the brown sugar, and the sticky sweet molasses, this Gingerbread Cake tastes like the real deal. It’s got a decadent crumb and is packed with delightful gingerbread flavor. I love using cake flour in most of my recipes to make my cakes as light as possible, but in the recipe testing sessions for this one, I did learn that all purpose flour makes the best structure. The texture turned out perfect in the end! 

The spiced gingerbread flavor in this cake pairs so perfectly with the richness of the Coffee Buttercream and tastes so reminiscent of a gingerbread latte. I was in Holiday cake heaven eating all the scraps as I decorated. The buttercream is so easy to whip up and uses instant coffee (espresso powder works too!) mixed with milk to add flavor. It’s so silky smooth and perfect for filling, frosting, and piping. 

I’ve really been in the Christmas spirit this year, so I decided to go super festive with the cake decorating on this one. The design may look a little complex, but I promise it’s super easy with the right tools. I started by frosting the cake smooth and adding a White Chocolate Ganache Drip on half of the cake. I piped coffee buttercream rosettes with Wilton Tip 1M in a cascading pattern up the side of the cake and around the top (really similar to this technique). Then, I added some gingerbread man marshmallows that I found at my local Fred Meyer (here are similar ones), piped coffee buttercream stars with Wilton Tips 4B and 32, and finished off the look with some pretty Holiday sprinkles. 

No matter how you choose to decorate, this cake is so delicious whether you’re a gingerbread latte fan already or simply love all Holiday flavors. Here’s a quick video of the cake decorating process I used in case you’re inspired:

If you’re into cake decorating videos like this one, be sure to check out my YouTube channel! You’ll find tons of decorating tutorials, recipe videos, and my Cake Basics series in video format. I’m always adding new videos there, so be sure to hit the subscribe button and be in the know when I post a new one. 

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Gingerbread Latte Cake Recipe

Inspired by the ever festive gingerbread latte at your local coffee shop, this cake features layers of fluffy spiced gingerbread cake paired perfectly with rich coffee buttercream. In other words, the perfect cozy Holiday cake!

Prep Time 25 minutes

Cook Time 35 minutes

Servings 15 slices

Ingredients

Gingerbread Cake

• 2 3/4 Cups (360g) all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (150g) white granulated sugar
• 1/2 Cup (170g) packed brown sugar
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 3/4 Cup (180ml) molasses
• 1 Cup (240ml) full fat buttermilk* DIY recipe in notes

Coffee Buttercream

• 1 Tbsp instant coffee powder or espresso powder
• 3 Tbsp whole milk, room temperature
• 2 Cups (452g) unsalted butter, room temperature
• 7 Cups (840g) powdered sugar
• 4 tsp pure vanilla extract
• 1/4 tsp salt, or to taste

Decorations

• gingerbread man marshmallows link to similar ones below
• white chocolate ganache drip link to recipe below
• holiday sprinkles link below

Instructions

Make the Gingerbread Cake

• Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and a parchment or wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
• Add the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves into a bowl. Whisk to combine and set aside.
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on medium-high for two minutes. Add in the white and brown sugars and cream on medium-high for another two minutes until light and fluffy, scraping down the bowl and paddle as needed. Turn the mixer to low and add the eggs one at a time. Add the vanilla and molasses, turn the mixer to high, and beat for one full minute.
• With the mixer on low speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture. Mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be thick, but pourable.
• Pour the batter into prepared cake pans (no more than 2/3 of the way full) 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. 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 Coffee Buttercream

• Combine the instant coffee powder (or espresso powder) with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
• Add powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.

Assembly

• Once the Gingerbread Cakes have cooled completely, level and torte each layer to your desired height. Fill and crumb coat the cake layers with Coffee Buttercream. Place the crumb coated cake into the refrigerator for at least 20 minutes to firm up before moving on.
• To create the cake design pictured, frost a smooth layer of Coffee Buttercream around the cake and place it back into the refrigerator for at least 30 minutes, then create drips on half of the cake with White Chocolate Ganache.
• Fit one piping bag with Wilton tip 1M, a second piping bag with Wilton tip 4B, and a third with Wilton tip 32. Divide the remaining Coffee Buttercream amongst the three bags. Pipe rosettes with Wilton tip 1M in a diagonal direction up the side of the cake, continuing halfway around the top rim. Place gingerbread men marshmallows decoratively between the rosettes. Pipe stars with Wilton tips 4B and 32 around the rosettes and marshmallows, continuing up the side of the cake and halfway around the top edge. Here is a similar technique for the piping. Finish the look with Holiday sprinkles.

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. 

Make Ahead Tips: 

1. The Gingerbread Cake 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 Coffee 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-whip in your stand mixer to bring back to smooth buttercream consistency. 

Did you make this Gingerbread Latte Cake recipe? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram and show me! I love to see what you create.

The post Gingerbread Latte Cake Recipe appeared first on Sugar & Sparrow.

This Holiday Bake-Along begins on December 1st and ends on December 24th, 2021. Here’s everything you need to know if you want to participate:

1. Make a mini Christmas tree cake using this tutorial. 
2. Decorate it however you’d like. I’ve posted pictures of a few different ideas below.
3. Post a photo on Instagram and tag @sugarandsparrowco in the image so I can see and share it. 
4. Use the hashtags #SugarAndSparrow and #HolidayBakeAlong so you can see everyone else’s cakes and cheer each other on! 
5. Check my Instagram Stories all throughout December to see your photos featured. I’ll be posting photos of your creations on my blog as well (all with your permission, of course!). 

Since there are countless ways you can decorate these mini Christmas tree cakes, I’m really looking forward to seeing your creativity! Here’s a video showing a few ideas I’ve come up with to inspire you:

Traditional

This is the very first Mini Christmas Tree Cake design I created and it’s so simple to replicate. I piped green buttercream with Wilton Tip 4B to get the leaf texture, then added sprinkles all over. Since it’s the same design from the original Mini Christmas Tree Cake tutorial, you can follow the step by step here to get the look. 

Retro Shag

There’s nothing more fun than a shag Christmas tree, and this design will work in any color you want. You’ll just need Wilton Tip 233 (the grass tip), some fun sprinkles, and you’re good to go. 

Glitzy & White 

No food coloring necessary for this one! You’ll just need some white frosting (here’s the Vanilla Buttercream recipe I use), Wilton Tip 4B, and pretty sprinkles. Make it even more glam with some gold luster dust!

Merry & Bright

This design is so satisfying to create and to look at. It uses Wilton Tip 32 to pipe overlapping vertical lines starting at the bottom of the cake and working your way up.

Snowy Swirls

The best thing about this design is you don’t need any piping tips. You can get this look by swirling a small spatula (or a butter knife!) through the frosting. Add a little powdered sugar “snow” for some Winter wonderland vibes!

I am so excited to see your Mini Christmas Tree Cake designs! Let me know if you have any questions below. And if not.. Ready, set, BAKE.

The post Holiday Bake-Along: Mini Christmas Tree Cakes appeared first on Sugar & Sparrow.