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.

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

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

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

The Bonus Recipes

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

Banana Biscoff CAKE with salted Caramel drip

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

Earl Grey Cake with Lavender Buttercream

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

Zebra Cake with Chocolate Buttercream

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

Nutella Fluffernutter Cake

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

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

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

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

For years now, one of the recipes I get asked about over and over again is a classic marble cake with chocolate and vanilla flavors. I never had a recipe to offer because I hadn’t gotten around to testing. But guess what? I finally put it at the top of my list and I can’t believe it took me this long! This marble cake is SO fun to make and could not be more exciting to slice into. Plus, it tastes amazing – perfectly moist and soft and both flavors come through quite stunningly. Just look at this marble effect: 

This chocolate vanilla marble cake starts with my Perfect Vanilla Cake recipe and it’s my favorite for a few reasons: it’s made with cake flour to keep the crumb nice and soft, sour cream to add maximum moisture without weighing the cake down, and a whole Tablespoon of vanilla for amplified flavor. It’s also super easy to make, and once you whip up the batter, all you have to do to create the chocolate flavor is divide the batter between two bowls and whisk in some extra ingredients to turn it into chocolate cake batter. Then, you’ll swirl both batters together in the same cake pans. 

Since I’d never actually made a marble cake before I started testing this one, I was a little anxious to see how things went in the oven. But then I leveled the tops of these cakes and the marble effect was so striking that I couldn’t wait to decorate the cake and slice into the layers. The slices look AMAZING. Perfectly defined swirls that paired so beautifully with this decadent chocolate buttercream (both flavor-wise and looks-wise). 

In keeping with the marble theme, I decided to whip up some easy marbled chocolate decorations with these Ghirardelli melting wafers. I love these melting wafers because they’re basically fail proof tempered chocolate. I simply melted them according to the package instructions and swirled the two flavors together on a piece of parchment paper, then used a sharp knife to cut them into triangles. It couldn’t have been easier and they taste incredible! 

To decorate this chocolate vanilla marble cake, I used a scalloped cake comb to create the textured finish and topped it with some simple swirls using Wilton Tip 1M spaced about ½ inch apart. Then, I placed my handmade marbled chocolate decorations in between each swirl. I love how elegant the design turned out, but you could also keep things simple by decorating with this easy rustic texture. Either way, you’re going to end up with a showstopper cake inside and out!

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Marble Cake

A true showstopper, this marble cake has stunning swirls of chocolate and vanilla cake throughout each layer. Soft and moist, packed with flavor, and so much fun to make and slice into!

Prep Time 50 minutes

Cook Time 32 minutes

Servings 15 slices

Ingredients

Vanilla Batter

• 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, room temperature
• 1 Tbsp pure vanilla extract
• 1/2 Cup (120g) sour cream, room temperature
• 1 Cup (240ml) whole milk, room temperature

Chocolate Batter

• 1/4 Cup (22g) sifted unsweetened natural cocoa powder
• 1 1/2 Tbsp (19g) granulated sugar
• 1 1/2 Tbsp whole milk, room temperature
• 3/4 tsp instant coffee or espresso powder (optional)

Chocolate Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 6 Cups (720g) powdered sugar
• 1 Cup (90g) natural unsweetened cocoa powder
• 6 Tbsp whole milk, room temperature
• 4 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

Make the Vanilla Batter

• Preheat the oven to 350°F/177ºC. 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 vanilla 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.

Make the Chocolate Batter

• There will be around 6 cups (1300g) of vanilla batter total. Transfer half of the batter (650g) into a medium bowl and whisk in the 4 chocolate batter ingredients until smooth.
• Drop large spoonfuls of the vanilla and chocolate batters amongst each prepared cake pan. Repeat until all the batter is used, then use a wooden skewer to swirl the batters into a marble effect.
• Bake for 30-35 minutes. The cakes are done when a toothpick inserted in the center 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 Chocolate Buttercream

• In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, about 5 minutes.
• Scrape down the bowl and paddle, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Cover the mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low and mix until all ingredients start to come together.
• Remove the kitchen towel, scrape down the bowl and paddle, then continue mixing on low speed until uniform and smooth, 2-3 minutes.

Assembly

• Once the marble cakes are completely cooled, level them to your desired height. Add a swipe of chocolate buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with chocolate buttercream, then crumb coat the cake with chocolate 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 1/2 Cup of the remaining chocolate 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.
• Place all of the remaining chocolate buttercream into a piping bag fitted with Wilton tip 1M and pipe swirls around the top of the cake. Place marbled chocolate decorations in between each swirl (see blog post above for instructions on how to make the marbled chocolate decorations).

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 marble 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.  
2. The chocolate 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: spoon the batters into lined cupcake tins (no more than 2/3 full), marble together with a toothpick, and bake at 350ºF for 15-18 minutes, or until a toothpick inserted comes out clean. 

This chocolate vanilla marble cake is sure to be a hit at your next gathering! I hope you love it as much as I do. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post Marble Cake Recipe 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! 

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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.

As of the date on this blog post, I still have not ever baked a cheesecake. It’s still on my list of things to try, but ever since I discovered the no-bake method of making cheesecake I’m a bit obsessed with how easy and delicious it is! The texture is so creamy and almost mousse-like that I cannot stop thinking about making it in all sorts of flavors. So when Amoretti sent me their French Vanilla Compound I thought it was the perfect excuse to make another one. 

The idea for this dreamy no-bake Oreo cheesecake originally started as a french vanilla cheesecake on an Oreo crust. Then I tasted the French Vanilla Compound and it reminded me of the filling inside of an Oreo cookie (delicious)! I decided I couldn’t NOT put crushed up cookies in the filling and turn it into a cookies and cream lover’s dream cheesecake. It’s my favorite flavor yet! 

You can use any vanilla flavoring in this no-bake cheesecake, but I thought it was incredible with this Amoretti French Vanilla Compound. Similar to the ice cream flavor, this French Vanilla Compound has a deep vanilla flavor with notes of butterscotch and caramel. It was absolutely delicious! 

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 mix in a generous helping of chopped Oreo cookies before pouring it into an Oreo 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! 

Another thing I really love about this no-bake cheesecake is you can make it ahead! After you add the filling into your Oreo 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 and go about life at a leisurely pace from there. 

I decided to make an easy homemade whipped cream and spiked it with a little more Amoretti French Vanilla Compound to use for decorating and it did not disappoint! After the no-bake cheesecake was set, I used Wilton Tip 4B to pipe swirls around the edges, spaced about ½ inch apart. I chopped some more Oreo cookies in half and placed them in between each swirl. So simple and so effective with that cute cookies and cream backdrop! 

However you decorate, I hope you love this recipe as much as I do! I was planning on giving some of it away to my friends and neighbors (as I often do with my bakes), but it was actually too delicious to give up. My husband and toddler helped some, but I’m not ashamed to say that I had a big slice every night until it was all gone. I’ll try harder to share when I make it again!  

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No-Bake Oreo Cheesecake

The dreamiest cookies and cream cheesecake made without any baking! Rich and creamy French Vanilla filling studded with Oreo cookies on a delicious Oreo crust.

Prep Time 30 minutes

Refrigeration 8 hours

Total Time 8 hours 30 minutes

Servings 12 slices

Ingredients

Oreo Crust

• 22 (250g) Oreo cookies
• 5 Tbsp (72g) unsalted butter, melted

Oreo 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 Amoretti French Vanilla Compound or 1 tsp pure vanilla extract
• 16 (182g) Oreo cookies, chopped

Homemade Whipped Cream

• 1/2 Cup (120ml) heavy whipping cream
• 2 Tbsp powdered sugar
• 1/4 tsp pure vanilla extract

Garnish

• 6 Oreo cookies, cut in half

Instructions

Make the Oreo Cookie Crust

• Using a food processor, grind the Oreo cookies into a fine crumb. Add the 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 Oreo cookie crust in the pan for 10-20 minutes while you prepare the Oreo cheesecake filling.

Make the Oreo 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, and Amoretti French Vanilla Compound (or 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 cheesecake filling until combined. Then, fold in the chopped Oreos.
• Remove the Oreo crust from the freezer and add the Oreo 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 Homemade Whipped Cream

• Make sure the no-bake Oreo cheesecake filling is set before making the homemade whipped cream. Put the metal bowl of a stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
• Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using a whisk attachment on your stand mixer or a hand mixer, beat the ingredients together on high speed until stiff peaks form, 1-2 minutes.

Assembly

• When you’re ready to serve the no-bake Oreo cheesecake, remove the rim from the springform pan. Garnish with whipped cream and more Oreos.

Notes

Make Ahead Tips:

1. After making and freezing the Oreo 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 Oreo 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. 

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 Dreamy No-Bake Oreo Cheesecake 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.

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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!

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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.

He’s still talking about this cake one week post-birthday party, so I think it met his little creative brief. I was a little worried that the colorful buildings would take away from the “blue” part of the theme but he didn’t seem to mind. 

Here are all the details about this cake: 

1. Ombrè Buttercream. I started with a blue ombrè buttercream finish (see this tutorial for how to create that) using three different intensities of AmeriColor Sky Blue.
2. City Buildings. I tinted some fondant (I used 7 different colors, but it would work with any color variety) and rolled each color out to about ⅛ inch, then hand-cut the buildings with an x-acto knife and a ruler. I taped a piece of wax paper around a large can of shortening and placed each building on it to dry with a slight curve. This way I knew where each building would go on the final cake and they’d conform to the curve of the cake. Once the buildings were dry, I drew on some simple windows with an edible art pen. 
3. Clouds. I used Wilton tip 10 to pipe some vanilla buttercream into cloud formations. They’re basically just clusters of dots.
4. Baymax topper. I found a Disney Infinity Baymax figurine on eBay (it was a lot cheaper there!) to top this cake. I absolutely love topping character cakes with toys because they get something to play with afterwards. The first thing Theo did after blowing out the candles on his cake was grab the Baymax toy, lick the frosting off, and fly the toy all around the backyard. They’ve been inseparable ever since!
5. Candles. I finished the look with three of these tall blue birthday candles.

Here’s an Instagram Reel I posted that shows the assembly!

In keeping with the subtle Big Hero 6 theme for this birthday party, I also whipped up some Baymax oreos by dipping the cookies in white chocolate melts. I piped the Baymax eyes with black candy melts and Wilton Tip 3. They were delicious! 

My kids are my absolute favorite people to throw parties for and it’s so fun that Theo is now able to express his creative ideas. I’ll make him whatever cake he can imagine!

The post Baymax Birthday Cake 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! 

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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.

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