Category Archives: Eats

Eats // Mini Rainbow Cakes

April 8, 2014

mini rainbow cake recipe | sugarandcloth.com

mini rainbow cake recipe | sugarandcloth.com

photos and recipe contributed by Nanette of Cultural Chromatics

Pound cake is so amazing to me. It’s easy to incorporate, tastes absolutely scrumptious, and doesn’t require baking (if you buy it pre-made from the store that is). Pair that with the onset of spring, and I was inspired to create no-bake(if that’s the route you take) mini cakes that really highlight the gorgeous fruits that this season brings.

These are perfect for any spring picnic, party or colorful soirees with friends. Here’s how to make your own–

Ingredients:

  • 1 loaf pound cake
  • 1/2 can of vanilla frosting
  • fresh fruit of your liking
  • tools: round cookie cutter

mini rainbow cake recipe | sugarandcloth.com

Start off by prepping and chopping your fruit into small pieces. Then, slice the pound cake into the thickness that you’d like your cake layers to be. Use a cookie cutter to make the cake layers.

Next, frost one layer, add the second layer, then add more frosting on top. Finish off by adding fresh fruit and enjoy!

mini rainbow cake recipe | sugarandcloth.com

mini rainbow cake recipe | sugarandcloth.com

mini rainbow cake recipe | sugarandcloth.com

nanette wong
photos and recipe contributed by Nanette of Cultural Chromatics
share this post

DIY // Bunny Ear Macarons

April 7, 2014

DIY bunny ear macaronsDIY bunny ear macarons

I know I’ve been a quite the Easter kick lately, but let’s be honest, it’s totally my color scheme. There also aren’t a lot of other times in the year where it’s socially acceptable to serve macaron bunnies to people when they come to your house for a quick visit, which means we need to heed the opportunity while we can, am I right?

Thus, I present to you DIY bunny ear macarons that are perfectly okay (in my book) to serve all of this month if you’d like! And for those of you that aren’t as bunny friendly, bare with me for just a tinyyyy bit longer!

Materials:

  • Macarons
  • Scissors
  • Craft paper
  • Ultra thin taper candles or thin lollipop sticks
  • Glue stick
  • Pink watercolor paint and brush (optional)

DIY bunny ear macarons

Cut a quick two bows and pair of bunny ears for each cookie you have. To cut the bows, make a small rectangle shape and then cut two wide V shapes from each long side.

Make this craft even quicker by cutting multiple pieces of paper at a time to create multiple pairs at once.

DIY bunny ear macarons

Being very careful to not crush the macaron, gently place a lollipop stick or thin taper candle through the bottom of the cookie. I like using the candles because of the color variety, but either one works as long as they’re thin enough to not break the cookie apart.

Next, use a glue stick to adhere two bows to each other around the stick or candle to keep the double-sided bow in place.

DIY bunny ear macarons

Lastly, you can brush a quick touch of pink for the bunny ears onto the cut out card stock with watercolor and a paint brush, or just you them as is by sticking the ears in the top crease of the cookie making sure they touch icing to keep them in place.

DIY bunny ear macarons DIY bunny ear macarons

Now all you have to do is serve and enjoy! I think they look cute laying flat (you can even use them as placecards!) or you can fix them into white floral foam to make them stand up in little baskets.

Eats // Cute as a button raspberry cake

April 4, 2014

cute as a button raspberry cake recipe | sugarandcloth.com

recipe by Kristina of Buttercup for the Easter Sunday dessert table

Hands down my favorite edible prettiness from my Easter Sunday dessert table was Kristina’s  raspberry cake. It literally was too pretty for me to eat! And those little raspberry dollops… I just couldn’t handle it.

Luckily she’s willing to share the wealth and give Sugar & Cloth readers a chance to be the talk of the gathering too by spilling the beans on her infamous raspberry cake!

Ingredients for the cake:

  • 2 cups granulated sugar
  • 2 sticks of unsalted butter
  • 3 cups cake flour, sifted
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 1/2 cups whole milk
  • 2 tsp. vanilla extract
  • 1/2 cup raspberry jam or raspberry puree
  • red food coloring (optional)

Ingredients for the raspberry buttercream:

  • 2 lbs. sifted powdered sugar
  • 1 lb. butter, room temperature
  • 1/2 cup raspberry jam
  • 1 tsp. vanilla
  • red food coloring (optional)
  • fresh raspberries for garnish (optional)

cute as a button raspberry cake recipe | sugarandcloth.com

 For the cake–

Preheat oven to 350 degrees and butter, flour and line three 8″ cake pans with parchment. Set aside. Next, sift together cake flour, baking powder and salt. Combine vanilla and milk together and set both aside.

With a mixer set to medium, cream together butter and sugar for five minutes. Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg. Scrape down the sides of the bowl. Add in raspberry puree/jam and mix until fully combined.

In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients. Add in food coloring at this point if desired. Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans. Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs. Trust your nose and keep a watchful eye after 17 minutes. When your house kitchen starts to smell like cake, it’s probably getting close to done

For the frosting–

Beat butter on medium for 5 minutes and then lower speed to the lowest setting. Add in powdered sugar, two cups at a time, continuing to add more sugar after it becomes fully incorporated. Add in vanilla and desired food coloring and increase speed to medium and beat for two minutes or until the icing has lightened a bit.

Decrease speed of mixer to the lowest setting for two minutes to knock out some of the air bubbles. Stack cakes and ice as desired.cute as a button raspberry cake recipe | sugarandcloth.com

Enjoy!

styling and DIY’s by Sugar & Cloth // photography by Kimberly Chau // desserts by Buttercup // illustrations by Lisa Chow // mint green and white cake stands and bunting c/o Minted // gold flatware and serving utensils West Elm 

Eats // Grilled Pound Cake with Sweetened Mascarpone & Berries

March 27, 2014

ten-minute, no fuss grilled poundcake recipe ten-minute, no fuss grilled poundcake recipe

I don’t know how often you all try to name stuff, but sometimes I’m just at a loss. Normally I can come up with names for inanimate objects no problem! Random stuffed animals? Almost always named Petry. My car? Pri Pri.. short for Prius. But when it came to trying to find a shortened, cute name for this grilled pound cake with sweetened mascarpone and berries recipe… I got nothing. So I just went for the most anatomically (as in pound cake anatomy) correct option.

On a more relevant note, this is one of those recipes you can whip up in about ten minutes flat and requires no real measuring, aka my favorite kind of dessert! You can add as much as little of anything as you’d like, and as long as you don’t completely char the pound cake, this is pretty fool proof.

Ingredients:

  • Your favorite pound cake recipe (or store bought)
  • Sweetened butter
  • Mascarpone cheese
  • Confectioner’s sugar
  • Bonne Maman Four Fruits jam
  • Fruit toppings of choice

ten-minute, no fuss grilled poundcake recipe

Slice the pound cake into inch and a half thick pieces and give them a quick brush with the sweetened butter, then lightly grill them just until their a warm brown and then flip to do the same on the other side.

Also, this was the first thing I’d ever made in my Le Creuset pans! Mix that with a good dessert and I was in heaven..

ten-minute, no fuss grilled poundcake recipeten-minute, no fuss grilled poundcake recipe

Next, mix about 3/4 of a cup of confectioner’s sugar into the mascarpone cheese and stir. You can add more or less depending on how sweet you’d like it to be. I like a happy medium!

Then spread the cheese on the grilled poundcake slices, top with a small scoop of jam and berries, and serve immediately.

ten-minute, no fuss grilled poundcake recipeten-minute, no fuss grilled poundcake recipe

This post is sponsored by Le Creuset & Bonne Maman, pans and jam are c/o. All opinions and recipes are my own.