Tag Archives: Cake

Eats // Donut shaped mini ice cream cakes


donut ice cream cake recipe | sugarandcloth.com donut ice cream cakes-442

There’s entirely too much sugar floating around this blog to not hop on the donut trend at least once this summer. In my true over the top dessert fashion, I’ve concocted a real bathing suit enemy with this donut shaped mini ice cream cake recipe…

And as a self proclaimed long time ice cream cake connoisseur, there of course has to be the oreo crunch layer in the middle or it didn’t happen. I know someone out there can give me a Baskin Robbin’s ice cream cake amen!

Of course you can always simplify this and just skip the ice cream and make whatever type of cake you usually enjoy, but what’s the fun in that when it’s 100 degrees outside?…

donut ice cream cakes-302

Read More

Share on Facebook6Tweet about this on Twitter2Email to someone

Eats // 10 Minute Mini Waffle Cakes


mini waffle cake recipe | sugarandcloth.com mini waffle cake recipe | sugarandcloth.com

I’ve been known to make a dessert concoction or two, but this one may take the cake… the waffle cake. See what I did there? No, but seriously. It’s kind of the like the easy bake oven way of making an individual serving of cake without actually having to tell someone you own an easy bake oven. All you have to do is own up to having a waffle maker and the rest is socially acceptable.

This mini waffle cake recipe is as easy as stirring the ingredients together for boxed cake mix and pouring it over your waffle maker and you can mix and match whatever cake and icing flavor you want. It doesn’t really get better than that and it’s almost dangerously easy…


  • Boxed cake mix and necessary add ins (or your favorite homemade mix)
  • Choice of icing
  • Sprinkles
  • Small bowl for warming

mini waffle cake recipe | sugarandcloth.com

Mix the box cake mix and necessary add-ins, and pour a small amount over the warmed waffle maker and cook just long enough to turn golden brown and hold it’s shape.

In a small bowl, microwave your icing for 10 seconds and then drizzle over the waffle cake. Give it a little umph with a dash of sprinkles and you’re all set!

mini waffle cake recipe | sugarandcloth.com mini waffle cake recipe | sugarandcloth.com mini waffle cake recipe | sugarandcloth.com

mini waffle cake recipe | sugarandcloth.com

Not to get all chubby on you or anything, but wouldn’t this be so good with a scoop of ice cream too? On second thought, I should probably have dinner before I try and write recipes posts.

Also, I just jumped on the Fitbit bandwagon and I’m a little obsessed. It helps make up for my ridiculous concoctions. Do any of you have one?

Share on Facebook10Tweet about this on Twitter4Email to someone

Eats // Cute as a button raspberry cake


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


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 

Share on Facebook11Tweet about this on Twitter2Email to someone

Los Angeles to home (and the prettiest gourmet bakery of all time).


meet make do-246

Today I fly back to Houston from a whirlwind week in LA and Palm Springs (which I’ll tell you all about soon!), and I’m so, so excited to see my own bed tonight, you have no idea! It might’ve been the only time the desert has seen flooding in the last year, and we might have accidentally rented a clunker Suzuki rental car and screamed all the way down some of the steep streets in Silverlake, but we had a good time.

It also didn’t hurt that we had the cutest Airbnb of all time in Echo Park and hit up just about every bakery and coffee shop within driving distance. My favorite hands down was Bottega Louie though, I’m ninety-nine percent certain there is not a single prettier bakery in all of the land, and I’m thankful that there isn’t one in Houston or I might be poor, out of shape, and highly caffeinated and I’m really aiming for something a bit better for my auto-biography.

meet make do-171    meet make do-300

I thought I should still share a few photos of the goodies I picked up from there yesterday like macarons (in every color, naturally) and the most stunning giant macaron ever, appropriately named Le Grand Macaron. It was filled with raspberries and chocolate and was just big enough to put me in heaven for about an hour. Of course I had to buy enough macarons to fill a box to bring back for Jared, it was just a coincidence that I got to eat some too…

meet make do-334

Share on Facebook4Tweet about this on Twitter2Email to someone