Tag Archives: cake decorating

Molly Yeh’s Carrot Cake With Spiced Cream Cheese Frosting is Simply Show-Stopping

Your carrot cake game will never be the same once you try Molly Yeh’s sensational spring recipe. The secret ingredient that sets this dessert apart from the other carrot cake recipes you’ve tried in the past? Cardamom-forward hawaij, a warm spice blend from Yemen that Molly adds to both the cake and the creamy frosting. The simple (read: genius!) rainbow carrot rosettes adorning the cake also lend a touch of whimsy. Don’t be surprised if your friends and family ask for a second slice… it really does, dare we say, take the cake as the recipe to bake this season.

Related: Carrot Cake Recipes in Every Form, From Cupcakes to Cookies

Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting Recipe

Total Time: 1 hour 10 minutes
Serves:
6-8

Ingredients:

Carrot Cake
Nonstick cooking spray, for the cake pans
2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 ½ tsp kosher salt
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp hawaij (see Cook’s Note)
1 ½ cups neutral oil, such as canola
1 cup packed brown sugar
¾ cup granulated sugar
4 large eggs
1 Tbsp vanilla bean paste or extract
2 cups shredded carrots
2 Tbsp sesame seeds, toasted

Spiced Frosting
½ cup (1 stick) unsalted butter, at room temperature
8 oz cream cheese, room temperature
3 cups powdered sugar
2 Tbsp heavy cream
1 Tsp vanilla extract
½ tsp hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground cinnamon.

Related: Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Directions:

Carrot Cake
1. Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line with parchment. Set aside.

2. Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.

Related: Bright and Beautiful Breakfasts to Get You Excited for Spring

3. Add the dry ingredients to the wet ingredients, using a wooden spoon or rubber spatula, and mix until about 90 per cent incorporated. Add the carrots and sesame seeds, and mix to incorporate (by this time, all of the flour mixture should be incorporated as well).

4. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Cool for 10 minutes in the pans, and then turn onto a wire rack to cool completely.

Related: Simple Spring Dinners Ready in 30 Minutes or Less

Spiced Frosting
1. Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.

2. Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary, and serve!

Looking for more standout dishes from the celebrated food blogger and Girl Meets Farm star? Start your day the Molly Yeh way with these breakfast recipes!

5 Gorgeous Pastel Cakes That Will Make Your Spring Table Shine

It’s been a long, drawn-out winter. The upside? Spring’s arrival is all the more deserving of celebration! We’re paying tribute to perfect temperatures, fresh blooms and heaps of sunshine with five show-stopping pastel cakes from professional baker and food blogger Tessa Huff’s latest cookbook, Icing on the Cake. From her rainbow no-bake cheesecake to a blueberry galaxy cake, these eye-catching desserts promise to brighten spirits (and plates) everywhere.

1. Lavender Blackberry Cake

This stunning buttercream cake is the epitome of spring: not only does it feature a brilliant flower crown, the batter is subtly infused with lavender milk and simple syrup, which is complemented by thin layers of blackberry jam and tangy cream cheese frosting. While the flower wreath is completely optional, Tessa provides helpful step-by-step instructions in her book on how to pipe them to perfection. Get the cake recipe here!

2. Rainbow No-Bake Cheesecake

Rainbow No-Bake Cheesecake

The fact that this pastel-happy cake doesn’t require an oven is already a win. Even better is the cheesecake’s light, mousse-like texture and warm-weather flavours (think strawberry, mango and lime). Prepare it for Easter dessert, or simply make it on the weekend to welcome spring in style. Get the cake recipe here!

3. Blueberry Galaxy Cake

This isn’t your average galaxy cake. Instead of being coated in a shimmering mirror glaze (see here for instructions on this technique), this version features a delicate watercolour frosting that resembles a starry galaxy just the same. The cake is lemon poppy seed, iced with vanilla and blueberry buttercream. We love how Tessa adorned the berries with gold and silver luster dust before arranging on the cake. After all, creating a delicious and dazzling dessert is all in the details. Get the cake recipe here!

4. Blackberry Elderflower Vertical Cake

This vertically layered dessert turns traditional cake filling on its head (and looks mighty fine while doing so). The technique is also easier to achieve than you might think. The sugary secret? Cutting the cake lengthwise to create four long strips, then rolling one strip to create a spiral before wrapping the remaining strips around it. The vanilla sponge cake is also infused with an elderflower syrup, which perfectly complements the blackberry buttercream. Be sure to slice this dessert before serving to show off your baking acumen. Get the cake recipe here!

5. Orange Salted Honey Cake

While each of these spring-inspired cakes are almost too pretty to eat, the good news is they taste just as scrumptious as they look. This decadent butter cake combines citrus with salted honey for an unexpected, zesty flavour pairing that hits all the right notes. The ruffle petal piping technique is certainly worth a try, too! Bake this show-stopper for an upcoming baby shower, Mother’s Day brunch or as a DIY wedding cake. Your guests will be happy you did. Get the cake recipe here! 

Recipes excerpted from Icing on the Cake by Tessa Huff, reprinted by permission of Abrams Books. Photographs by Tessa Huff.

How to Make a Dreamy Mirror Glaze Cake

Ever wonder how to make a mirror glaze cake at home? This show-stopping masterpiece is made doable with some gelatin, chocolate and a range of contrasting colours, so you can cover nearly any cake in this gorgeous coating. The trendy technique may appear tricky to pull off at home, but carefully following these six steps and being mindful of key temperatures will lead you to a shimmering, galaxy-like cake glaze in no time! Just image this pretty pastel version at your Easter feast or springtime tea party.

How to Mirror Glaze Any Cake 

Prep Time: 40 minutes
Glaze Setting Time: 20 minutes
Total Time: 1 hour (plus 2 hours for chilling baked cake)
Makes: Glaze for 1, 8- to 9-inch cake
Serves: 10 to 12

Ingredients:

1 filled and smoothly frosted 8- or 9-inch cake
3 envelopes powdered gelatine
1 cup water, divided
1½ cups granulated sugar
7 oz. sweetened condensed milk
12 oz. white chocolate, chopped
Gel food colouring in 3 to 4 contrasting colours

Directions:

1. Place the smoothly frosted cake in the freezer until very cold and firm, at least 2 hours. Meanwhile, set up your glazing station by placing a wire rack over a rimmed sheet pan. Set aside.

2. Sprinkle the gelatine into a small bowl and stir in half of the water, ½ cup. Set aside for 5 to 10 minutes for gelatin to bloom. Meanwhile, stir together the remaining ½ cup water, sugar and condensed milk in a saucepan. Bring to a simmer over medium heat. Once the mixture is hot, remove from the heat and whisk in the bloomed gelatine until it melts.

3. Place the chopped white chocolate in a large, heat-safe bowl. Pour the milk and gelatine mixture over the top of the chocolate. Gently stir until the chocolate melts. Use an immersion blender to make sure the mixture is completely smooth. Keep the device submerged in the glaze to prevent air bubbles. Strain the mixture back into the saucepan using a fine-mesh sieve to make sure the glaze is smooth and to remove any air bubbles.

4. Divide the mixture into 3 to 4 bowls. Add a few drops of different gel food colouring to each and gently stir until the desired colours are achieved. There is no need to divided the colours evenly – create a larger base colour with a few smaller portions of accent colours.

5. Add the base colour to a spouted cup or large measuring cup. Pour in the remaining colours and gently stir a little (stirring too much will muddle the colours together). Allow the mirror glaze to cool to 95°F when tested with a candy thermometre – pouring the glaze at the correct temperature is crucial to the cake’s success. If the glaze drops below 95°F, gently reheat in the microwave, 10 seconds at a time, and stir until the correct temperature.

6. As the glaze cools, place the chilled cake on the wire rack. Once the glaze hits 95°F, pour it over the top of the prepared cake. Starting in the centre, swirl the glaze around the cake. Make sure the glaze pours over each side of the cake as well. Immediately pop any obvious air bubbles with a toothpick. Allow the glaze to set for about 20 minutes before serving (the chilled cake with help the glaze set quickly). Cut the cake with a sharp knife and clean it between slices, and then serve.

Notes:

  • To prevent air bubbles, do not whisk or stir the glaze too vigorously.
  • Make sure to properly chill the cake ahead of time.
  • Frost the cake as smoothly as possible with buttercream or ganache.
  • Pour the glaze at a precise 95°F.

For more artfully prepared slices, bake up one of Our 40 Most Spectacular Layer Cakes.

Bumble Bee Cake

Bee-utifully Sweet Spring Honey Cake

With whimsical bumblebees swarming around a beehive-shaped cake, this honey and apricot dessert is perfect for a springtime birthday party. The slight tartness of the apricot filling pairs perfectly with the sweet and smooth honey buttercream icing. The simple shape is easy to carve, and just a swirl of buttercream transforms an ordinary layer cake into an edible birthday centerpiece. The best part? The marzipan bumblebees are super fun (and simple!) to make with a few basic cake-decorating tools.

Spring Bumble Bee Birthday Cake

Bumble Bee Birthday Cake

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Makes: 8-10 servings

Ingredients:

Honey Butter Cake
3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup whole milk
1/2 cup honey
1 cup unsalted butter, softened
1-1/4 cup granulated sugar
2 tsp vanilla extract
4 large eggs

Honey Buttercream
1 cup unsalted butter, softened
4 ounces cream cheese, softened
3-1/2 to 4 cup confectioner’s sugar
1/4 cup honey, or to taste
2 tsp vanilla extract
Yellow gel food coloring

Assembly
1/2 cup apricot preserves
6 marzipan bees (See instructions below)

Spring bumble bee cake

Directions:

Honey Butter Cake
1. Pre-heat oven to 350°F. Grease and flour four 6-inch cake pans and set aside.
2. Sift together the flour, baking powder and salt. Set aside.
3. Measure the milk and honey in a liquid measuring cup and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
5. Add in the sugar and mix until light and fluffy, about 3 minutes.
6. With the mixer on low, add in the vanilla and eggs, one at a time.
7. Stop the mixer, and scrape down the sides and bottom of the bowl.
8. With the mixer on low, add in 1/2 of the flour mixture. Pour in the milk and honey mixture, scraping out any remaining honey if necessary.
9. Add the remaining flour mixture and mix on medium-low until combined.
10. Evenly distribute the batter between the four pans. Bake for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
11. Let cool on wire rack for 10 to 15 minutes before removing the cakes from their pans.

Honey Buttercream
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium until smooth.
2. With the mixer on low, gradually add in the sugar, honey and vanilla.
3. Once everything begins to combine, turn the mixer up the medium-high.
4. Continue mixing until the buttercream is light and fluffy, about 3 to 5 minutes.
5. Add in the gel food coloring, a few drops at a time, until desired shade is reached.
6. Cover with a piece of plastic wrap until use.

Bumble bee cake

Assembly
1. Once the cakes are completely cool, trim to tops so that each layer is flat.
2. Fill a piping bag fitted with a medium round tip with some of the buttercream and set aside.
3. Place the bottom layer of cake on a cake board or serving dish.
4. Pipe a ring of buttercream around the top, outer edge of the cake. Fill in the buttercream dam with about 1/3 cup of apricot preserves.
5. Top with the next layer of cake and repeat.
6. Pipe a double ring of buttercream on top of the third layer of cake and fill with about 1/4 cup of apricot preserves.
7. Use any remaining buttercream left in the piping bag to fill in the gaps between the layers of cake. Use an off-set spatula to smooth out.
8. Chill in the refrigerator for about 15 minutes, or until the buttercream firms up a bit.
9. Once chilled, use a serrate knife to carve the cake into a beehive-shape. Taking only a little bit off a time, carve the cake until the top is shaped like a dome.
10. Once carved, crumb coat the cake with the honey buttercream. Chill to set about 10 to 15 minutes.
11. Frost the entire cake with buttercream.
12, Set the cake on top of a cake turntable. Place the tip of a metal spatula near the bottom of the cake. Gently press into the frosting and spin the cake. As you spin, slowly bring the tip of the spatula up the side of the cake and over the top to create the spiral texture.
13. Finish with the marzipan bees while the frosting is still soft.

Bumble Bees

Marzipan Bees

Materials:
7 oz marzipan
Rolling pin
Paring knife
Piping tip
Thin paint brush
Yellow gel food coloring
Black gel food coloring

Bumble Bees How to

Directions:

1. Tint about 3 ounces of marzipan yellow and 1 to 2 ounces black.
Divide the yellow marzipan into about 6 half-ounce balls (about the size of a large gumball) then roll into a bee shape.
2. Use the end of a thin paintbrush to indent two eyes and the large opening of a small piping tip to create a smile. Set aside.
3. Roll out the black marzipan to about 1/8-inch thick.
4. Use the paring knife to cut thin strips. Wrap the strips of black marzipan around the body of the bees and secure by gently pressing the ends into the belly of the bees.
5. Re-roll the remaining black marzipan. Use the large, round opening of the piping tip to cut out one circle per bee. Adhere the black circle to the back ends of the bees.

Bumble Bees
6. Roll out plain (untinted) marzipan to about 1/4 to 1/8-inch thick. 7. Using the large, round opening of the piping tip, cut out two circles per bee. Pinch the tips and elongate the circles slightly to create wings.
8. Press the tips together on the backs of the bees.
9. Roll two tiny balls of plain marzipan per bee to create the eyes.
10 Gently press them into the indented eye markings.
11. Lightly dip the end of the paintbrush in the black gel food coloring and mark the centers of the eyes. Let dry.

Looking for more great birthday party ideas? Check out our Winter Wonderfuland Birthday Party or our 25 Best Birthday Cakes.

The Best Beach-Themed Party Cake for Summer

Take a day at the beach home to your table with this chic and playful cake. Combining a contemporary ombré effect with whimsical cake toppers, it’s the perfect design for a summer birthday celebration.

The cake itself is extremely moist and is bursting with flavours of zesty key lime and the sweet spiciness of fresh ginger. The buttercream is flecked with real vanilla bean and is silky smooth with a mild, creamy coconut taste. A simple wave pattern is achieved with the help of a rotating cake turntable, while a sprinkling of brown sugar adds texture and rounds out the sandy beach theme.

Beach Party Cake

Active Time: 80 minutes
Bake Time: 28 minutes
Cake Toppers: 30 minutes
Serves: 12 to 16

Ingredients:

Key Lime Ginger Cake:
3 1/4 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
1 Tbsp key lime zest
2 Tbsp key lime juice (4 to 5 key limes)
3/4 tsp fresh grated ginger
6 egg whites, lightly whisked
1 cup full-fat coconut milk

Coconut Vanilla Buttercream:
6 large egg whites
1 1/2 cups granulated sugar
2 1/2 cup unsalted butter, softened
1 vanilla bean, seeds scraped out
1/3 cup coconut cream or full-fat coconut milk
Gel food coloring in blue
1/4 cup brown sugar

Beach Party Cake

Directions:

Key Lime Ginger Cake:
1. Pre-heat oven to 350°F. Grease and flour 3, 8-inch round cake pans and set aside.
2. Sift the dry ingredients together and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment or a hand mixer, whip the butter until smooth. Add the sugar, lime zest, and ginger. Mix on medium until light and fluffy, about 3 to 4 minutes. Add the lime juice and mix until combined. Stop the mixer and scrape down the sides and bottom of the bowl.
4. In a separate bowl, mix the egg whites and coconut milk. Set aside.
5. With the mixer on low, add in half of the flour mixture. Add in the egg white mixture and mix until combined. Stop the mixer and scrape down the bowl. Add the remaining flour and mix until combined.
6. Evenly distribute the batter between the 3 pans and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Beach Party Cake

Coconut Vanilla Buttercream:
1. In the bowl of an electric mixer, lightly whisk together the egg whites and sugar. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double-boiler.
2. Stirring intermittently, heat the egg white mixture until it registers about 155-160°F on a candy thermometer. Once hot, carefully transfer the mixer bowl back to the stand mixer.
3. Using the whisk attachment, beat the egg whites until stiff peaks, or until the outside of the mixer bowl returns to room temperature, about 8 minutes. Stop the mixer and swap the whisk for the paddle attachment.
4. With the mixer on medium-low, add in the vanilla bean seeds and butter, a few Tbsp at a time. Turn the mixer up to medium-high and mix until silky smooth. At any point does the buttercream appear curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again. Gradually add in the coconut cream and mix until combined.

Assembly:
1. Once the cakes have cooled, trim the tops to make them level, if necessary. Place one layer on a cake board or serving dish and top with about 3/4 cup of the buttercream. Spread with an offset spatula. Top with the next layer of cake and repeat. Crumb coat the cake with the buttercream and chill in the refrigerator for 10 to 15 minutes.
2. Of the remaining buttercream, tint about 1/3 blue with gel food colouring and set aside. After the crumb coat sets, place a large dollop of the plain buttercream on top of the cake and smooth out.
3. Starting with the bottom half, add the blue buttercream all the way around the sides of the cake. Mix the remaining blue buttercream with the remaining white buttercream to create light blue. Fill in the sides with the light blue buttercream. Begin smoothing out the buttercream to create an ombre effect. Smooth out the top of the cake as best as possible. To create the wave pattern, place the cake on top of a cake turntable. Touch the end of a metal spatula to the bottom of the cake. As you spin the cake around, create a wave motion around the cake with the spatula as you gradually bring the spatula up the side of the cake until you reach the top.
4. Top the cake with brown sugar to resemble sand and add cake toppers.

Beach Party Cake Topper

DIY Beach Cake Toppers

Materials:
About 5 ounces fondant, white plus various colours.
Gel food coloring
Paring knife
Rolling pin
Ruler
Clean paint brush
Cardstock
Piping tip
Small flower cookie cutter
Popsicle stick

Beach Party Toppers

Directions:
1. Create a template for the surfboard out of cardstock and set aside.
2. Roll out white fondant to about 1/4-inch thick and use the template to cut out the shape.
3. Roll colored fondant to about 1/4 to 1/8-inch thick and use the ruler and paring knife to cut various strips. Adhere the strips to the surfboard using a touch of water and a clean paintbrush. Set aside to dry.

Beach Party Toppers
4. For the inner-tube, roll out a piece of yellow fondant to about 1/2-inch thick. Use a round cookie cutter to cut out the shape. Use the round end of a piping tip to cut out the center.
5. Using your fingertips, gently smooth and round out all of the edges to make the tube-shape. Roll out a different color of fondant to about 1/4 to 1/8-inch thick and cut out small flowers with cutter. Adhere the flowers to the inner-tube with a touch of water and a clean paint brush. Set aside to dry.
6. To assemble, insert the popsicle stick 1/4 of the way into the cake. Insert just the very end of the dried surfboard into the top of the cake (directly in front of the popsicle stick) and prop up the back with the popsicle. Gently lean the dried inner-tube against the surfboard.

Winter Wonderland Birthday Party

A Whimsical Winter Wonderland Birthday Party

When I was younger, given the choice, I would always pick chocolate cake over coconut.  But as I got older, I really started to appreciate the subtle flavour of coconut — especially in winter.

With a hint of warm spices, coconut’s dreamy qualities are even more pronounced, making it an ideal cake for a winter birthday party. The fact that shredded coconut looks like snow is an added bonus!

Celebrate a winter birthday with a whimsical, winter wonderland themed party, complete with a snowy coconut cake and rustic decorations.

Winter Wonderland Cake

Give your party a fun, winter wonderland feel by creating a rustic woodland scene complete with DIY evergreen tree toppers, a  gold winter hare and lots of shredded coconut. If you want to kick it up a notch, make a shimmering snow scene by dusting some fine edible glitter on top of the coconut layer.

Coconut Cake Slice

Coconut Chai Cake with Coconut Buttercream
Makes: 1 three-layered 6 inch cake

Coconut Chai Cake:
185 g unsalted butter, at room temperature
1 1/3 cup granulated sugar
3 eggs
2-1/4 cup flour
1-1/2 tsp baking powder
3/4 tsp salt
3/4 cup unsweetened shredded coconut
200 ml coconut milk
100 ml milk
2 chai teabags (~2 tbsp chai tea leaves)

Coconut Buttercream:
227g (1 cup) butter, at room temperature
3 cups icing sugar
3 tbsp coconut milk

Winter Wonderland Cake

Instructions:

1. Preheat oven to 350°F and grease the 6-inch cake pans.
2. Over medium heat, let the two chai tea bags steep in the milk. Once milk comes to a light boil, remove from heat and let tea bags steep for 5-10 minutes. Once milk has cooled down, combine the milk with the coconut milk.
3. In a stand mixer with a paddle attachment, cream the butter and sugar together. Gradually add in the eggs, one at a time.
4. In a separate bowl, whisk to combine flour, baking powder, shredded coconut and salt.
5. Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine.
6. Pour in the milk and coconut milk and add in the remaining of the dry ingredients. Mix until combined.
7. Divide the mixture evenly among the three prepared cake pans and bake for 33-35 minutes. Check for doneness by using a toothpick. If the toothpick comes out clean, you’re good to go! You can also test for doneness by gently pressing your finger on the cake — it should spring back up.
8. For the icing, using a stand mixer with a paddle attachment cream the butter until mixture is pale in colour and fluffy. Add the icing sugar, one cup at a time and alternating between adding the icing sugar and coconut milk, beat until light and fluffy. Add more coconut milk, 1 Tbsp at a time if buttercream is too thick.

Winter Wonderland Decorations

You’ll Need:
– Skewer sticks
– Assortment of felt, scrapbook paper, card stock
– Glue
– Plastic figurine
– Gold paint (non-toxic)
– Fresh flowers

Winter Wonderland Cake Toppers

Tree Cake Toppers

Draw out tree shapes on a variety of scrapbook paper, felt and glitter card stock. Cut out your trees.

Using a hot glue gun, apply a small dollop of glue at the blunt end of a skewer stick. Gently press a paper tree on top of the glue. Let the glue dry for a couple of seconds before arranging on your cake.

Gold Hare Cake Topper

Gold Hare Topper

Using non-toxic gold paint (easily found in the kids section at your local arts and craft store), apply a thin coat onto the plastic toy figurine. Apply a second coat if desired. Let paint completely dry (overnight, if possible) before placing on top of cake.

Tip: Your local craft store or toy store will have a great selection of plastic toys that will work as toppers.

By Amy Ho

When she’s not completing statistics homework for her graduate studies, Amy Ho can be found in her tiny kitchen testing recipes and adorning cakes with flowers. She can also be found dreaming up new cake ideas for her blog, Constellation Inspiration

How to Make Your Own Sprinkles

In my kitchen, sprinkles are a baking staple, and there’s no better time to stock up on this colourful ingredient than around the holidays. The best part about making your own sprinkles is that you can make any colour, shape or size. Experiment with different shapes and even play with flavours, from vanilla to lemon to almond.

sprinkles_5

Prep Time: 20 minutes
Total Time: 20 minutes (plus drying overnight)
Makes: approximately 2 cups

sprinkles_1

Ingredients:
1 large egg white
¼ tsp vanilla extract or peppermint extract
1 ½ cups icing sugar
A few drops food colouring (of your choice)

sprinkles_2

Directions:
1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk egg whites until frothy, about 30 seconds. Add vanilla extract and mix to combine. Add icing sugar and mix using a hand mixer on low. Once combined, continue mixing on low until icing has thickened slightly, about 5 minutes.
3. Colour your icing using the food colour of your choice. Place in a piping bag with a small, round piping tip (#2 or #3, depending on how large you want your sprinkles). Alternatively, put the icing in a zip lock bag and cut a small hole in the corner to pipe your sprinkles.
4. Pipe long, thin strands of icing onto your prepared baking sheet, leaving ½” between each line. Leave to set overnight. Alternatively, experiment with different shapes and sizes, pipe small dots, mini Christmas trees or hearts. Leave to set overnight.
5. Use a small knife to cut the sprinkles into small pieces or break them up by hand. Make them as long or short as you like. Place in a sealed container until you’re ready to decorate.

sprinkles_6

How to Make a Pink Ombré Rose Cake

After seeing an ombré cake on Pinterest, I knew I wanted to give it a whirl. But don’t fret if you are thinking, “that is way too detailed and complicated for me,” because it’s not. It’s actually way easier than you think. Now let’s get to the recipe!

The elegant buttercream roses on the outside of this cake are truly stunning, but once you slice into it, lovely ombré layers are revealed — rich pink down to an ivory white. Overall, this cake is a real show stopper!

ombre-cake4

Ombre Cake:

Ingredients:

3 boxes of French Vanilla cake mix
9 eggs
3 cups of water
1 1/2 cups melted butter
1 vanilla bean scrapped
3 tsp vanilla
Pink food colouring

Directions:
1. Combine all the ingredients until the batter is nice and smooth, and free of lumps. Grease a 7? round cake pan and fill it with the white cake batter. Now this is where your gradual colouring comes in. Using the pink food colouring, add a tiny bit and mix until the batter becomes a light pink. Pour another 7? round cake pan filled with light pink batter. Bake the two cake pans as recommended on the back of the cake box (mine was for 350°F for 23 minutes).
2. Now add more pink colouring to your batter and mix until you get a darker pink, and pour into a cake pan. For the last cake pan, my batter wouldn’t get any darker so I added a very small amount of purple food colouring to darken the pink, then poured it into my cake pan. You will also have enough left over batter to make 12 cupcakes to go with your cake!
3. Once your four cakes have baked, set them aside to cool for 10 minutes, remove from the cake pans and allow to fully cool on a cooling rack. Now it’s time to prep your buttercream.

ombre-cake5

Ombre Buttercream Icing:

Ingredients:
2 cups room temperature butter
3-6 cups of icing sugar (depending how thick you like your icing to be)
4 tsp Madagascar vanilla
2 tsp Mexican vanilla
1 vanilla bean scrapped
1 tsp salt
2 tsp butter flavoring
1/4-1/2 cup heavy cream

ombre-cake6

Note: Before we get into the directions for the buttercream, I cannot stress enough how important it is to taste and go with adding ingredients. Do the wet ingredients 1 teaspoon at a time, taste and go. Start by really whipping your butter. This should take at least 5 minutes on a high speed until your butter gets nice and fluffy. Now add in the icing sugar 1 cup at a time. Continue to whip and add until you get a consistency you like. Add the vanillas, vanilla beans, salt and butter flavouring. Whip again. Slowly add your cream last. If your icing is too runny, add more icing sugar. Too Thick? Add more cream.

ombre-cake2

Directions:
1. Start by really whipping your butter. This should take at least 5 minutes on a high speed until your butter gets nice and fluffy.
2. Now add in your icing sugar 1 cup at a time. Continue to whip and add until you get a consistency you like.
3. Add your vanillas, vanilla beans, salt and butter flavouring. Whip again.
4. Slowly add your cream last. If your icing is too runny, add more icing sugar. If it’s too thick, add more cream.

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Building your cake:

1. Time to build you cake! Make sure to level off all your cakes using a cake leveler — this ensures the cake will stack nicely and most of all, looks great after your done.
2. Put your white cake on your serving plate and coat the top with a layer of icing (this is called a crumb coat and will help everything stick together and make your cake look pretty). Continue with your light pink, medium pink and dark pink cake slabs. Once they are all stacked, coat the outside of the cake with a smooth layer of buttercream.
3. Next up are your little buttercream roses. Fill an icing bag with a 1M tip (you’ll need a large coupler for this too) and start to pipe one row of white roses.
4. I eyeballed my ombré to the size of the cake layers and just worked my way from the bottom to the top of the cake. To ice a rose, start in the middle and make a circle, drawing it outwards. Once you have a complete circle, trace the outside again with buttercream until a nice rose forms. Watch this video if you need some visual aid.
5. Now just like you did with the cake batter, gradually start to dye your icing. Add in a bit of food colouring, mix, pipe on a row of roses, add more food colouring and pipe more roses until you are done!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Blog Network family.