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.

Print

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.

I made this striking black velvet cake last Halloween and it has since become one of my most popular recipes (and a personal favorite of mine as well)! I love it for so many reasons. The cake layers are naturally pitch black, super moist, and have the flavor profile of an Oreo cookie. And since I recently discovered a way to make black buttercream without food color gel, the entire cake is 100% dye-free! So this year I knew I had to whip up a cupcake version in time for your Halloween party planning. 

One of the most wonderful things about these black velvet cupcakes is that they will NOT stain your mouth black or kick off any startling bathroom experiences (iykyk). The beautifully dark color of the cupcakes and buttercream comes from black cocoa powder, which doesn’t contain any dye. I was so thrilled when I realized I could make the entire recipe dye-free that I ate far too many of these cupcakes and kept checking my mouth in the mirror in amazement! 

What is Black Cocoa Powder?

Black cocoa powder is 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. 

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. This brand is the darkest black cocoa powder I’ve found, and it makes a huge difference in the final results of the buttercream specifically. Other black cocoa powders aren’t as Dutched, but any brand will work in this recipe (see the recipe notes for more info on that). 

If you don’t want to get black cocoa powder 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 and buttercream dark brown, so if you’re going for black colored cupcakes you’ll need to add some black food color gel to take it all the way. 

How to Decorate Black Velvet Cupcakes

You can decorate these black velvet cupcakes any way you want, but I went for a super simple yet elegant theme here. I used Wilton Tip 1M to pipe the black buttercream in a swirl and then sprinkled some metallic gold stars on top. 

Other design ideas: topping them with galaxy buttercream for a space-themed party, filling them with vanilla buttercream to go all the way with the Oreo cookie flavor, or keeping it creepy with some edible spiderwebs. However you decorate, these cupcakes will be a true crowd pleaser! 

Print

Black Velvet Cupcakes

100% dye-free black velvet cupcakes with black cocoa buttercream that are perfect for any spooky gathering. They're moist and decadent with the flavor profile of an Oreo cookie!

Prep Time 40 minutes

Cook Time 15 minutes

Servings 14 cupcakes

Ingredients

Black Velvet Cupcakes

• 1 Cup (132g) all purpose flour
• 3/4 Cup (150g) granulated sugar
• 1/3 Cup (38g) black cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 Cup (60ml) vegetable oil
• 1 large egg, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 Cup (120ml) full-fat buttermilk*, room temperature DIY recipe in notes
• 1/2 Cup (120ml) hot coffee or hot water

Dye-Free Black Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 2 1/2 Cups (300g) powdered sugar
• 1/2 Cup (56g) black cocoa powder**
• 1 tsp pure vanilla extract
• 2 Tbsp whole milk, room temperature
• pinch of salt

Instructions

Make the Black Velvet Cupcakes

• Preheat the oven to 350ºF/177ºC and line a cupcake pan with 12-15 liners.
• 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 the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out with just a few moist crumbs on it. 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 piping the cupcakes the same day.

Assembly

• Once the black velvet cupcakes are completely cooled, frost them with the black buttercream. To create the look pictured, place the black buttercream into a piping bag fitted with Wilton Tip 1M and pipe a swirl onto each cupcake. Top with edible metallic gold stars.

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. 

**Black Cocoa Powder: It’s important to use the darkest black cocoa powder possible to achieve a black color. Here’s the brand I used in this recipe. 

Make Ahead Tips: 

1. The black velvet cupcakes can be made ahead and stored at room temperature, covered with plastic wrap, for up to two days. Alternatively, they can be stored in an airtight container in the freezer for up to two months. 
2. The black buttercream recipe can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. It will get significantly darker after 24 hours. When you’re ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to frosting consistency. 

These black velvet cupcakes are sure to be a hit at your next gathering! I hope you love them 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 Black Velvet Cupcakes appeared first on Sugar & Sparrow.

Whenever I share this black velvet cake recipe I get so excited to say that the cake layers don’t have any food coloring in them. The black cocoa powder turns those layers extra black in the baking process and the result is so striking! I originally paired it with this black buttercream recipe that uses minimal food coloring but I got to wondering if there was a way to make the entire cake dye-free, frosting and all. Well, that wondering turned into a straight up obsession and I tested tons of techniques and ingredients to finally find the perfect dye-free black buttercream recipe. Turns out it’s easier and less complicated than I thought! 

This gorgeous black buttercream recipe is awesome for a few reasons: 

• It DOESN’T turn your mouth black (or anything else )
• It uses ZERO food color gel
• There’s NO charcoal involved 
• It’s super EASY to make
• It tastes like OREO COOKIE BUTTER

Since I’m such a big fan of Oreos, I enjoyed quite a few spoonfuls and kept checking my mouth to see if my tongue would turn black but guess what? It didn’t! If you’ve been looking for a natural way to make dark black buttercream, this is it. 

The Secret Ingredient for Dye-Free Black Buttercream 

To get the blackest black buttercream naturally, you’ll need one special ingredient: EXTRA DARK black cocoa powder. During all of my recipe testing and experiments, I realized that not all black cocoa powders will get your frosting as dark as this kind. Just look at the difference between the brands below:

All black cocoa powder is essentially raw cacao powder that’s been Dutch-processed, or treated with an alkaline solution to reduce its acidity. The result of that chemical reaction is a darker colored cocoa powder and richer chocolate flavor. It’s what Oreo cookie shells are made with, so that’s the main note you get when you bake with black cocoa powder. 

The Experiments 

I was thoroughly obsessed with finding the perfect recipe for this black buttercream. So much that I went lots of directions with it. After realizing that black cocoa gets darker when heated or cooked, I understood why my cake layers got so dark without food coloring. So I tried lots of experiments with heat: blooming the black cocoa powder in melted butter, making an Ermine frosting with it, and cooking it into an inky black syrup with sugar and water (like this Sugarologie method), to name just a few. These experiments either resulted in a super dark brown buttercream or just didn’t have the right consistency in the end. 

I wanted to come up with a recipe that was straightforward and easy enough for anyone to make, and it wasn’t until I started researching different brands of black cocoa powder that I found this extra dark version. It is a game changer. It’s so much darker in color than any of the other brands I’ve tried, so I was able to sift it into my favorite buttercream recipe and the results were perfect. No cooking, no complicated steps, just a super straightforward method and the right product. 

It’s ready to use right away but look at how much darker it gets after 24 hours:

My New Favorite Black Buttercream Recipe

After seeing that I can make black buttercream without dye, it’s all I want to do going forward. I love not worrying about it coloring the teeth and tongues of party guests or hearing stories about startling bathroom experiences afterwards (iykyk). Plus, it’s silky smooth and tastes just like Oreo cookie butter so I was legitimately eating it by the spoonful! It pairs perfectly with my black velvet cake recipe or any cake that would pair well with dark chocolate frosting. Here’s a quick video I whipped up to show you how it’s made:

If you want more videos like this one, you’ll find more on my YouTube page! Be sure to hit the Subscribe button while you’re there so you never miss a new one.

Print

Dye-Free Black Buttercream

Silky smooth, naturally colored black buttercream made with the magic of black cocoa powder. No food color gel, charcoal, or complicated steps involved!

Prep Time 20 minutes

Servings 3 Cups

Ingredients

• 1 Cup (226g) unsalted butter, room temperature
• 2 1/2 Cups (300g) powdered sugar
• 1/2 Cup (56g) extra dark black cocoa powder*
• 1 tsp pure vanilla extract
• 2 Tbsp whole milk, room temperature
• pinch of salt

Instructions

• 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.
• Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. You can keep it at room temperature for one day or store it 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 the consistency is smooth.

Notes

*Black Cocoa Powder: It’s important to use the darkest black cocoa powder possible to achieve a black color. Here’s the brand I used in this recipe. 

Make Ahead Tips: this 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. 

 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Did you make this dye-free black buttercream? I want to know what you paired it with and what you think! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post EASY Dye-Free Black Buttercream Recipe appeared first on Sugar & Sparrow.

If you’re a black tea drinker, you’ve probably had your fair share of Earl Grey. Its bergamot orange notes are totally irresistible to me, and while I love it as-is, it’s even better made into a London Fog (aka a delicious Earl Grey tea latte). When I was thinking about cozy cold-weather cake flavors, this delicious combo came to mind – aromatic Earl Grey tea infused cake paired with a creamy vanilla Earl Grey frosting. It’s essentially a London Fog in cake form and I couldn’t be more satisfied with it! 

What is a London Fog?

A London Fog is essentially a vanilla-sweetened Earl Grey tea latte with foamy milk. To make it, you steep some quality Earl Grey tea, add some vanilla syrup (or your favorite sweetener with a little vanilla extract), and top it off with some foamy milk. The name ‘London Fog’ comes from the effect of the foamy milk hitting the black tea and creating a cloud-like plume, resembling a foggy London afternoon. But while it sounds like the drink originated in England, it actually comes from Canada! 

The Perfect London Fog Flavor in Cake Form 

Creating this warm and comfy London Fog flavor in cake form begins with the magic of steeping. You’ll add some loose leaf Earl Grey tea into a pot of milk and bring it to a boil, then steep the tea to infuse the milk with the flavor. After straining out the tea leaves, you’re left with Earl Grey milk that you’ll use to flavor both the cake and the buttercream. 

Let’s talk about these London Fog cake layers. Not only are they infused with Earl Grey milk, they also have loose leaf Earl Grey tea added right into the batter. This creates a lovely flecked appearance but also enhances the tea flavor, adding just the right amount. These layers are also super moist with the addition of sour cream and have a beautifully soft crumb due to the cake flour. 

The Earl Grey buttercream is flavored with a few tablespoons of the Earl Grey milk and an extra dose of vanilla to amplify the London Fog vibe. It’s super smooth and creamy, and when paired with the cake, creates the perfect flavor experience. If you’re a Earl Grey tea lover, you will be in heaven with this cake.  

London Fog Cake Decorating Details 

After filling and crumb coating the London Fog cake with the Earl Grey buttercream, I decided to add some texture to the final coating of frosting with a scalloped cake comb. I knew I wanted to top the cake with a salted caramel drip as a finishing touch, and the scalloped buttercream was such a beautiful backdrop for it. 

I made a half batch of my favorite salted caramel recipe for the drip and decided to use it on half of the cake (aka a half drip). Although salted caramel is not traditionally part of a London Fog, it adds just a little hit of sweet complexity to the whole cake. If you’re not a salted caramel fan or you don’t feel like making it, feel free to omit it. The cake and buttercream are the real stars of this show. 

After the salted caramel half drip set, I used the rest of the Earl Grey buttercream to pipe stars in a crescent formation following the drip as a guide for the beginning and end. I used Wilton Tip 4B for all of the star piping. To finish it all off, I sprinkled some loose leaf Earl Grey tea on top. Simple and beautiful! 

This London Fog cake is best enjoyed on a cozy cold day surrounded by friends while the rain patters softly against the window. Ok, that sounds extra romantic so if you can’t have that setting it also tastes amazing any old day, even if you’re enjoying it for breakfast on a day where all you have planned is lounging in your pajamas. Whatever the scene, I hope you love this one as much as I do!

Print

London Fog Cake

The classic London Fog drink in cake form: layers of deliciously moist Earl Grey tea-infused cake and silky smooth Earl Grey buttercream, topped with a salted caramel drip for effect. The perfect cozy cold-weather cake!

Prep Time 40 minutes

Cook Time 45 minutes

Servings 15 slices

Ingredients

Earl Grey Milk

• 1 1/3 Cups (315ml) whole milk
• 1 Tbsp (2g) Earl Grey tea, loose leaf

London Fog Cake

• 2 3/4 Cups (290g) sifted cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Earl Grey tea, finely ground
• 1/2 tsp salt
• 1 Cup (226g) unsalted butter, room temperature
• 1 3/4 Cups (350g) granulated sugar
• 3 large eggs, room temperature
• 1/2 Cup (120g) sour cream, room temperature
• 2 tsp pure vanilla extract
• 1 Cup (240ml) Earl Grey milk, room temperature (recipe above)

Earl Grey Buttercream

• 1 1/2 Cups (339g) unsalted butter, room temperature
• 5 1/4 Cups (630g) powdered sugar
• 1 Tbsp (15ml) pure vanilla extract
• 3 Tbsp (45ml) Earl Grey Milk, room temperature (recipe above)
• 1/4 tsp salt

Salted Caramel Drip (Optional)

• 1/2 Cup (100g) granulated sugar
• 3 Tbsp (43g) unsalted butter, room temperature, cut into cubes
• 1/4 Cup (60ml) heavy whipping cream, room temperature
• 1/2 tsp salt

Garnish

• 2 tsp Earl Grey tea, loose leaf

Instructions

Make the Earl Grey Milk

• Bring the milk and tea to a boil in a small pot over medium-high heat. Turn the heat off and steep for 10 minutes. Use a fine mesh sieve to strain the tea leaves from the milk and be sure to press all the liquid out from the leaves.
• After straining, reserve 3 Tbsp (45ml) of the Earl Grey milk for the buttercream recipe. After this, you should be left with 1 Cup (240 ml) of Earl Grey milk for the cake recipe. If you end up with less, top it up with more whole milk to measure out 1 Cup (240 ml) exactly. If you end up with more, discard the extra Earl Grey milk and measure out exactly 1 Cup. Let the Earl Grey milk cool to room temperature before using it in the recipes.

Make the London Fog Cake

• Preheat the oven to 350°F/177ºF. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a baking spray and fitting a parchment paper circle to the bottom of the pan.
• Add the cake flour, baking powder, baking soda, ground Earl Grey tea, and salt into a medium bowl and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for about 2 minutes, until it is creamy. Add the sugar and mix the ingredients at medium-high speed for 2 minutes, scraping the bowl and paddle at the halfway point. Decrease the mixer’s speed to low and add the eggs, one at a time, mixing until they are just combined and scraping the bowl and paddle as needed. Add the sour cream and vanilla, increase the mixer’s speed to high and beat the ingredients for 1 minute.
• With the mixer in the off position, add in the dry ingredients all at once. Turn the mixer to low speed and mix until just combined, then add the (room temperature!) Earl Grey milk mixture in a slow steady steam and 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. 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 the Earl Grey Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), cream the butter on medium-high until it’s creamy and light in color, about 5 minutes.
• With the mixer on low speed, add the 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 the Earl Grey milk, vanilla, and salt. Continue mixing on low speed until fully combined and smooth, scraping down the bowl and paddle as needed.

Make the Salted Caramel Drip (Optional)

• Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 4-5 minutes. 
• Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, about 2 minutes.
• Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. Let the salted caramel come to slightly above room temperature before dripping the cake in Step 3 of the Assembly instructions below.

Assembly

• Once the London Fog cakes are completely cooled, level them to your desired height. Add a swipe of Earl Grey buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with Earl Grey buttercream, then crumb coat the cake with Earl Grey buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, reserve about 1/4 Cup of the remaining Earl Grey buttercream for the piping on top of the cake, then use the rest of the buttercream to frost the cake. Use a cake comb to create the scalloped texture, then place the cake in the refrigerator for another 30+ minutes to let the frosting firm up.
• Once the frosting is cold and firm to the touch, make sure the salted caramel (if using) is slightly above room temperature, then place it into a piping bag. Snip off the end of the piping bag and create the drip halfway around the cake. Place the salted caramel dripped cake back into the refrigerator for 5-10 minutes to let the drip set.
• Place all of the remaining Earl Grey buttercream into a piping bag fitted with Wilton Tip 4B. Pipe buttercream stars on top of the cake in a crescent formation using the salted caramel drip as your guide for beginning and ending the piping. Finish the look by sprinkling loose leaf Earl Grey tea on top of the piping.

Notes

Make Ahead Tips: 

1. The Earl Grey milk can be made ahead and stored in an airtight container in the refrigerator up to 3 days ahead. Bring it back to room temperature when you’re ready to use it in the cake and buttercream recipes.
2. The London Fog cake layers can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.  
3. The Earl Grey 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 in your stand mixer to bring it back to smooth buttercream consistency. 

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

I hope you fall head over heels for this London Fog cake like I have! 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 London Fog Cake with Earl Grey Buttercream appeared first on Sugar & Sparrow.

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.

While I’ve always been a fan of eating cheesecake, I’ve never actually attempted to bake one. Apparently a lot of things can go wrong in the baking process: cracking, sinking, and over- or under-baking, to name just a few. So when I found this no-bake method of making cheesecake that looked fail-proof, I had to give it a go. And since Amoretti sent me their Natural Mango Artisan Flavor, I thought I’d make it a no-bake mango cheesecake. Turns out that the no-bake method is BRILLIANT and the mango flavor made it so perfect for Summer! 

You can flavor this no-bake cheesecake however you’d like, but I thought it was incredible with this Amoretti Natural Mango Artisan Flavor. It’s made with REAL mangoes, so the flavor is absolutely spot on. And it’s so concentrated that I only needed to add a couple Tablespoons to create the perfect sun-ripened mango flavor!

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and pour it into a graham cracker crust. The filling sets into a thick mousse-like consistency in the refrigerator – rich and creamy but easily holds its shape when cut into slices. If you’ve had problems with traditional cheesecake in the past or have been afraid to try baking one, this no-bake method is the perfect solution! 

One thing I really love about this no-bake cheesecake is it’s the perfect make-ahead dessert. After you add the filling into your graham cracker 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.

Both making and decorating this no-bake mango cheesecake are easy as can be. After it was set, I placed fresh mango chunks and raspberries on top in a crescent shape. That’s all! You can decorate however you’d like, but I thought these fresh elements added the perfect pops of color. However you decorate, I hope you love this recipe as much as I do! 

Print

No-Bake Mango Cheesecake

The perfect easy dessert for Summer! This no-bake cheesecake is rich and creamy with perfect sun-ripened mango flavor.

Prep Time 20 minutes

Refrigeration 8 hours

Total Time 8 hours 20 minutes

Servings 12 slices

Ingredients

Graham Cracker Crust

• 2 Cups (240g) graham cracker crumbs about 15 full sheets
• 1/3 Cup (67g) packed light brown sugar
• 1/2 Cup (113g) unsalted butter, melted

Mango Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp lime juice
• 1 Tbsp Amoretti Mango Artisan Flavor
• 1/2 tsp pure vanilla extract

Instructions

Make the Graham Cracker Crust

• In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the mango cheesecake filling.

Make the Mango 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 powdered sugar, sour cream, lime juice, Amoretti Natural Mango Artisan Flavor and vanilla extract. 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 mango cheesecake filling until combined.
• Remove the graham cracker crust from the freezer and add the 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.
• When you’re ready to serve the no-bake mango cheesecake, remove the rim from the springform pan. Garnish with fresh mango and raspberries.

Notes

Make Ahead Tips:

1. After making and freezing the graham cracker crust, it can be 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 mango 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 recipe was adapted from Sally’s Baking Addiction

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, 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 No-Bake Mango Cheesecake appeared first on Sugar & Sparrow.

Whenever Girl Scout cookie season rolls around, I have to have the Samoas (aka Caramel deLites). The toasted coconut covered in chewy caramel, the chocolate drizzle, the shortbread cookie crust – these little cookies are everything wonderful. So when Amoretti sent me their Toasted Coconut Extract and told me to get creative with recipe writing, Samoas were quick to come to mind. And instead of trying to make a copycat Samoa recipe, I decided to transform everything I love about them into a no-churn ice cream recipe that’s perfect for Summer. Spoiler alert: it was all that I hoped it would be and I couldn’t stop eating it. 

This no-churn Samoa ice cream starts with the most delicious toasted coconut ice cream base. It’s so easy to make – just whip up some heavy whipping cream, sweetened condensed milk, Amoretti Toasted Coconut Extract, and a little vanilla extract for good measure. I’m pretty blown away at how the extract adds the toastiness of toasted coconut and keeps the coconut flavor super authentic. After making the toasted coconut ice cream base, I gently folded in some caramel sauce ribbons and took things a step beyond. This made the perfect ice cream base for all the Samoa toppings I added in next. 

To capture the essence of Samoa cookies without actually adding them into the ice cream, I started by mixing together equal parts caramel sauce and toasted coconut. This made gooey toasted coconut caramel clusters that taste just like the Samoa cookie topping. I swirled those into the ice cream along with hot fudge sauce and baked shortbread crumbles. After freezing it all together for 6 hours, this ice cream is the perfect creamy consistency, packed with toppings in every bite, and tastes JUST like Samoa cookies in ice cream form. I am so pleased with this recipe! 

The best part about this ice cream recipe is you can make it any time you’re craving Samoas during the Girl Scout Cookie off-season (like now!). I will warn you though: this ice cream is completely addicting. I found myself thinking about it so much that I had to have a bowl of it every night until it was gone. The perfect toasted coconut ice cream base swirled with caramel, those gooey toasted coconut caramel clusters, the decadent hot fudge ribbons, the crunchy shortbread crumbles – it’s all so perfect and I hope you love this recipe as much as I do! 

The Amoretti Toasted Coconut Extract really gives this ice cream base the perfect flavor. Be sure to use my discount code: SPARROWCOFREESHIP for free shipping when you shop!

Print

No-Churn Samoa Ice Cream

No-churn toasted coconut ice cream base swirled with caramel ribbons, gooey toasted coconut-caramel clusters, decadent hot fudge, and crunchy shortbread crumbles. This tastes just like Samoa cookies in ice cream form!

Prep Time 45 minutes

Cook Time 1 hour

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Baked Shortbread Crumbles

• 3/4 Cups (90g) cake flour
• 2 1/2 Tbsp (32g) granulated sugar
• 1/8 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp (42g) unsalted butter, melted
• 1/2 tsp pure vanilla extract

Caramel Sauce

• 1 Cup (200g) granulated sugar
• 6 Tbsp (85g) unsalted butter, room temperature, cut into cubes
• 1/2 Cup (120ml) heavy whipping cream, room temperature
• 1/2 tsp salt

Toasted Coconut Ice Cream

• 2 Cups (240ml) heavy whipping cream, cold
• 14 Oz sweetened condensed milk
• 1 tsp Amoretti toasted coconut extract
• 1 tsp pure vanilla extract

Additional Add-Ins

• 1/2 Cup sweetened shredded coconut, toasted*
• 1/2 Cup hot fudge sauce**

Instructions

Bake the Shortbread Crumbles

• Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
• Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the ice cream assembly.

Make the Caramel Sauce

• Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes. 
• Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes. 
• Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. 
• Let the caramel cool to room temperature before using it in the ice cream assembly.

Prep the Additional Add-Ins

• In a small bowl, mix 1/2 Cup of the caramel sauce with the toasted coconut and set aside. Place the hot fudge sauce into a piping bag and snip off the end.

Make the Toasted Coconut Ice Cream

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes before you begin.
• Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream, sweetened condensed milk, Amoretti toasted coconut extract, and vanilla extract. Beat with a hand mixer (or using the whisk attachment on your stand mixer) on high speed until stiff peaks form, about 5 minutes.
• Using a rubber spatula, gently fold in the remaining caramel sauce to create ribbons in the toasted coconut ice cream mixture.
• Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the caramel-toasted coconut mixture by the spoonful on top. Pipe on 1/3 of the hot fudge sauce and sprinkle a few handfuls of shortbread crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
• Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!

Notes

*To toast the coconut: preheat the oven to 325F. Spread sweetened shredded coconut onto a parchment lined cookie sheet and bake for 5-10 minutes, shaking the pan halfway through. 

**You can use store bought hot fudge sauce (I use Hersheys brand) or use a homemade recipe of your choice. 

Make Ahead Tips:

1. You can bake the shortbread crumbles ahead and store them in an airtight container in the refrigerator for up to one week. 
2. You can make the caramel sauce ahead and store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, reheat it in the microwave in 15 second intervals until it reaches room temperature. 

Storage Tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, 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 No-Churn Samoa Ice Cream appeared first on Sugar & Sparrow.

I’ve been an admirer of Amoretti and their flavor selection for quite some time, so when they contacted me about partnering for their July flavor of the month (coconut!) I was a fast yes. They sent me their Toasted Coconut Extract and told me to get creative, so I got to work testing recipes and these toasted coconut cupcakes are just one example of the amazing results I had! 

This Toasted Coconut Extract is so spot on for flavor. The toasted element comes through beautifully and the coconut doesn’t taste one bit artificial. It was so easy to add authentic toasted coconut flavor to the buttercream and cupcake batter with just a little bit of this extract! If you’re a coconut fan, you need this in your life. And lucky for you, I have a discount code for free shipping if you want to try it. Use SPARROWCOFREESHIP at checkout to claim it!  

I made the cupcakes using my favorite coconut cake recipe, only I subbed the coconut extract for Amoretti Toasted Coconut Extract and scaled it down to make 15 cupcakes. These cupcakes are super fluffy and moist as-is, and with the addition of the extract they were packed with beautiful toasty coconut flavor. Perfect for Summer and beyond. 

You could pair these cupcakes with just about any frosting flavor, but I went full steam ahead with the coconut theme and whipped up some toasted coconut buttercream to pipe on top. During the taste test, my husband and I were both amazed at how well the toasted coconut flavor comes through. I’m not sure how they captured that toasty element but it is SO good. 

To decorate, I kept things simple by piping a swirl of toasted coconut buttercream with Wilton Tip 4B and adding some toasted coconut on top. To toast the coconut, just add some sweetened shredded coconut onto a parchment lined baking sheet in a single layer, then bake at 325ºF for 5-10 minutes. You’ll want to shake the pan halfway through just to make sure everything gets equally toasted and a nice golden brown. 

Whether you add the toasted coconut or not, these cupcakes are absolutely delicious and I hope you love them as much as I do! If you’d like to try this Toasted Coconut Extract or any other flavor, remember to use my discount code SPARROWCOFREESHIP when you’re shopping. There are so many amazing flavors to choose from, so get ready to be inspired.

Print

Toasted Coconut Cupcakes

Moist and fluffy toasted coconut cupcakes with silky smooth toasted coconut buttercream, flavored with Amoretti extract for rich, authentic flavor.

Prep Time 30 minutes

Cook Time 15 minutes

Servings 15 cupcakes

Ingredients

Toasted Coconut Cupcakes

• 1 1/2 Cups (157g) sifted cake flour* DIY recipe in notes
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 3/4 Cup (150g) granulated sugar
• 2 large egg whites, room temperature
• 1 1/2 tsp Amoretti toasted coconut extract
• 1/2 tsp pure vanilla extract
• 3 Tbsp (45g) sour cream, room temperature
• 2/3 Cup (160ml) canned full-fat coconut milk, room temperature
• 1/2 Cup (39g) sweetened shredded coconut

Toasted Coconut Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• 1/2 tsp Amoretti toasted coconut extract
• 1 tsp pure vanilla extract
• 1 1/2 Tbsp whole milk OR coconut milk, room temperature
• pinch of salt, or to taste

Garnish

• 1/4 Cup sweetened shredded coconut, toasted

Instructions

Make the Coconut Cupcakes

• Preheat the oven to 350°F/177ºC and line a cupcake pan with 12-15 liners.
• Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.⁣
• In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), beat the butter on high for 2 minutes until light and creamy. Add in the sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add in the Amoretti toasted coconut extract, vanilla, and sour cream, then mix for 1 minute on high.⁣
• Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then gently fold in the shredded coconut with a rubber spatula.⁣
• Pour the batter evenly into the prepared cupcake tins and bake for 15-18 minutes, or until a toothpick inserted comes out clean.⁣

Make the Toasted Coconut Buttercream

• With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣
• Add the Amoretti toasted coconut extract, vanilla extract, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣

Assembly

• When the cupcakes are fully cooled, prepare a piping bag with Wilton Tip 4B and fill it with toasted coconut buttercream. Pipe a swirl onto each cupcake and garnish with toasted coconut.

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 toasted coconut cupcakes can be baked, cooled, covered in plastic wrap and stored at room temperature up to one day ahead of decorating. 
2. The toasted 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.

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, 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 Toasted Coconut Cupcakes Recipe appeared first on Sugar & Sparrow.

When the ice cream truck came around my neighborhood as a kid, I always knew exactly what I wanted: a Strawberry Shortcake Ice Cream Bar. There was no question. I was (and still am) head over heels for that strawberry center wrapped in creamy vanilla ice cream, the crunch of the strawberry shortcake coating, even the colors are mouth-watering! So while making this no-churn strawberry shortcake ice cream recipe, I was struck with the idea to make an ice cream cake inspired by my favorite nostalgic summertime treat. Behold the strawberry shortcake ice cream cake! 

This beauty is made with alternating layers of no-churn strawberry ice cream, no-churn vanilla ice cream, and strawberry shortcake crunch. All of these layers are built on a foundation of strawberry shortcake crust for extra stability and supreme flavor. I cannot get over how delicious this cake is and it couldn’t be easier to make from scratch.

Let’s talk about the magic of no-churn ice cream. If you’ve never made it before, rest assured that it’s as simple as it sounds. You’ll whip some heavy whipping cream to stiff peaks, then fold in sweetened condensed milk and flavorings. In this case you’ll be splitting the ice cream base and flavoring half of it with freeze dried strawberries and the other half with vanilla. After about 6 hours in the freezer, it firms up so beautifully and mimics churned ice cream so much that you’ll be amazed you made it from scratch. It’s a must try in my opinion, but you can sub the ice cream layers for store bought strawberry and vanilla ice cream if you want. 

The strawberry shortcake crunch is what takes this recipe beyond. It’s essentially the crunchy outer coating on the classic Strawberry Shortcake Ice Cream Bar, which is what makes this ice cream cake version so nostalgic. It’s super easy to make with crushed Golden Oreos, strawberry jello (powder), and butter. I sprinkled the strawberry shortcake crunch in between the ice cream layers and used it to make a strawberry shortcake crust to build the cake on. I was originally planning on coating the entire cake in the strawberry shortcake crunch but after I saw how beautiful the layers were, I had to keep them exposed! 

To assemble this cake, you’ll need a springform pan lined with an acetate collar. You’ll press the strawberry shortcake crust into the bottom, then pour in alternating layers of no-churn strawberry and vanilla ice cream with strawberry shortcake crunch sprinkled in between. After 6 hours in the freezer, you’ll be able to unlatch the springform pan and peel off the acetate to reveal all of those gorgeous layers. They’ll be set firm and ready to enjoy! 

Whether you’re nostalgic for Strawberry Shortcake Ice Cream Bars or you simply think this ice cream cake recipe sounds irresistible, I hope you end up loving it as much as I do! I also hope you’re amazed at how easy it is to whip up a gorgeous ice cream cake from scratch. Unwrapping that acetate gives me the feels every single time!

Print

Strawberry Shortcake Ice Cream Cake

Inspired by my nostalgia for Strawberry Shortcake Ice Cream Bars, this ice cream cake features layers of no-churn strawberry ice cream, vanilla ice cream, and strawberry shortcake crunch (just like the outer coating of the real deal)

Prep Time 30 minutes

Cook Time 4 minutes

Freeze Time 6 hours

Servings 15 slices

Ingredients

Strawberry Shortcake Crunch

• 24 whole (280g) Golden Oreos
• 3 Oz box strawberry jello
• 4 Tbsp unsalted butter, melted

Strawberry Shortcake Crust

• 2 Tbsp unsalted butter, melted
• 1 Cup strawberry shortcake crunch (recipe above)

No-Churn Ice Cream Layers

• 1/2 Cup (15g) freeze-dried strawberries
• 2 Cups heavy whipping cream, cold
• 1 Tbsp pure vanilla extract, divided
• 14 Oz sweetened condensed milk
• 1 1/2 tsp strawberry jam or preserves

Garnish

• fresh sliced strawberries (optional)

Instructions

Make the Strawberry Shortcake Crunch

• Preheat the oven to 350ºF/177ºC. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat.
• Crush the Golden Oreos into small crumbles using either a food processor or by placing them into a large Ziploc bag and breaking them up with a rolling pin. Place the crumbled Golden Oreos into a medium bowl, then add the strawberry jello powder and melted butter. Mix with a rubber spatula to combine.
• Spread the mixture onto the prepared cookie sheet and bake for 4 minutes. Let cool completely before assembling the ice cream cake.

Make the Strawberry Shortcake Crust

• Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform cake pan and line it with an acetate collar.
• In a medium bowl, mix together the melted butter and 1 Cup of the strawberry shortcake crunch until it begins to stick together. Reserve the rest of the strawberry shortcake crunch for the cake assembly.
• Press the mixture into the bottom of the springform pan (on top of the cardboard cake circle) to create the strawberry shortcake crust. Place the pan into the freezer while you move on with the recipe.

Make the No-Churn Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze-dried strawberry powder and the strawberry jam/preserves. Whisk the ingredients together within each individual bowl to create the two different flavor bases (vanilla and strawberry).
• Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.

Assembly

• Remove the acetate-lined springform pan with the strawberry shortcake crust from the freezer. Add half of the strawberry ice cream mixture on top of the strawberry shortcake crust. Smooth and level it with a rubber spatula. Add half of the vanilla ice cream mixture on top of the strawberry ice cream layer and smooth it down with a rubber spatula. Top with half of the reserved strawberry shortcake crunch.
• Repeat the layering process, first adding the remaining strawberry ice cream mixture, then the vanilla ice cream mixture, then the remaining strawberry shortcake crunch. Freeze for at least 6 hours, until the ice cream layers are set.
• When you're ready to serve the cake, remove it from the freezer, unlatch the springform cake pan, and peel off the acetate. Garnish with fresh strawberries.

Notes

Make Ahead Tips: 

1. The strawberry shortcake crunch can be made ahead and stored in an airtight container in the refrigerator for up to one week. 
2. The strawberry shortcake crust can be made ahead and pressed into the springform pan, covered with plastic wrap, and stored in the freezer for up to two weeks. 
3. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this strawberry shortcake ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Strawberry Shortcake Ice Cream Cake appeared first on Sugar & Sparrow.

The week before I went into labor with my second son I got a serious craving for berry Chantilly cake. I’d only ever had it once or twice before from a grocery store bakery (Whole Foods), but for some reason I could not get it out of my head. The fluffy white cake, the creamy mascarpone-infused Chantilly cream frosting, the fresh berries throughout – it’s the perfect light and refreshing cake for Spring or Summer and I will say that after whipping up this recipe my cravings were fully satisfied! It’s the dreamiest. 

What is Chantilly Cake?

The name Chantilly is a French term meaning “sweetened whipped cream” and in the Southern United States, Chantilly cake pairs that beautiful sweetened whipped cream frosting with light and fluffy vanilla cake. It’s traditionally layered with fresh berries – strawberries, blueberries, raspberries, and sometimes blackberries. It was made famous by a baker working at a Whole Foods and has been a staple at the grocery store chain ever since (which is where I fell in love with it). 

If you don’t like your frosting to be overly sweet, this Chantilly cream frosting is for you. It’s a subtly sweet whipped cream frosting made rich in flavor with mascarpone cheese, cream cheese, and almond extract. The cream cheese and mascarpone are the stabilizers here, making this frosting so easy to work with. You can frost a smooth finish, add some texture (like what’s pictured here), and even pipe with it! 

Let’s talk about this white cake recipe. It’s so light and fluffy, which makes it just the right match for this berry-studded Chantilly cream frosting. Even though these cake layers bake up fairly flat, it’s important to level the cake layers before assembling this cake. Not only will the finished cake be much more level and perfect overall, removing the caramelization from the top of the cake will help it soak up all the flavor and moisture of the jam, frosting, and berries. 

To decorate, I kept things simple with some rustic texture and fresh berries. I basically swiped a small icing spatula through the frosting diagonally to create the texture on the sides. The Chantilly cream frosting is so easy to work with, so feel free to go with a smooth finish, semi-naked finish, pipe some details, or just follow your heart! Top it with fresh berries for a pop of color and you’re good to go. 

How to Store Chantilly Cake

One thing that is definitely worth noting is that this Chantilly cake has to be refrigerated. I recommend taking it out of the refrigerator an hour or two before serving just to bring it to room temperature (I think it tastes better that way) but you can absolutely serve it cold. 

Also worth noting: you can assemble this Chantilly cake up to one day ahead of time, any longer than that and the berries may start weeping inside the cake. Check out the Make Ahead Tips in the notes section of the recipe below to help plan your cake baking/decorating timeline out. 

Print

Berry Chantilly Cake

Inspired by the iconic Whole Foods bakery dessert, this cake features layers of fluffy white cake, Chantilly cream frosting, and fresh berries throughout. The perfect cake year round, but especially refreshing in summer!

Prep Time 35 minutes

Cook Time 30 minutes

Servings 15 slices

Ingredients

Bakery-Style White Cake

• 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 Cups (300g) granulated sugar
• 1/2 Cup (113g) unsalted butter, room temperature
• 4 large egg whites, room temperature
• 1/2 Cup (120ml) vegetable oil
• 1 Tbsp pure vanilla extract
• 1 1/4 Cups (300ml) full-fat buttermilk**, room temperature DIY recipe in notes

Berry Filling

• 1/4 Cup (60ml) berry jam of your choice
• 1 Tbsp water
• 4 Oz (105g) fresh strawberries, quartered
• 2 Oz (55g) fresh blueberries
• 2 Oz (55g) fresh raspberries
• juice and zest of 1/2 small lemon

Chantilly Cream Frosting

• 8 Oz (240g) mascarpone cheese, room temperature
• 4 Oz (113g) full-fat brick-style cream cheese, room temperature must be brick-style, not the spread
• 1 1/2 Cups (180g) powdered sugar
• 1 Cup (240ml) heavy whipping cream, cold
• 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract

Garnish

• 1/4 Cup fresh berries

Instructions

Make the White Cake

• Preheat the oven to 350°F/177°C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
• In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
• Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
• Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Make the Berry Filling

• Mix together the berry jam and water. Set aside.
• Add the strawberries, blueberries, and raspberries into a medium bowl. Toss together with the lemon juice and zest. Set aside.

Make the Chantilly Cream Frosting

• In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium, and beat until fluffy, about 30 seconds.
• In another large mixing bowl, beat the cream and vanilla on medium speed until stiff peaks form, 2 min. Fold the whipped cream into the mascarpone mixture.

Assembly

• Once the white cake layers are completely cooled, level them to your desired height. Add a swipe of Chantilly cream frosting onto a cardboard cake circle and place the first cake layer on top. Spread half of the jam mixture onto the cake layer, then add a layer of Chantilly cream frosting. Press half of the lemon coated berries on top. Place the next white cake layer on top and continue filling and stacking the cake with jam, Chantilly cream frosting, and berries. Crumb coat the cake with chantilly cream frosting, then place it in the refrigerator for at least 30 minutes to let everything settle. The chantilly cream frosting will not firm up much in the refrigerator, but it will be easier to frost over after a trip to the refrigerator.
• To create the design pictured, frost the cake with Chantilly cream frosting and use a small spatula to make diagonal swipes in the frosting on the sides of the cake. Garnish with a crescent formation of fresh berries.

Notes

*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. 

**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 white 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 berry Chantilly frosting can not be made ahead because it will lose too much air when stored in an airtight container and therefore won’t be workable. You’ll want to whip up the frosting right before you’re ready to assemble. 
3. This cake can be assembled up to 1 day in advance and stored in the refrigerator. Any leftovers should be refrigerated, covered, for up to 4 days. 
4. I don’t recommend freezing an assembled berry Chantilly cake, but you can bake the white cake layers in advance and freeze them for up to 2 months.

I hope you end up loving this berry Chantilly cake as much as I did! I ate way too many slices during the photoshoot and still had zero regrets. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me! I love to see what you create with my recipes.

The post Berry Chantilly Cake Recipe appeared first on Sugar & Sparrow.