Tag Archives: dessert

Eats // 10 Minute Mini Waffle Cakes

April 15, 2014

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…

Ingredients:

  • 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?

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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

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 // Edible White Chocolate Mint Mousse Cups

March 31, 2014

mousse cups-48 mousse cups-99 I’ve kind of been chomping at the bit (that’s a cute analogy right? ha!) to share with you the dessert table shoot that I worked on for Minted the last few weeks! Before I share that with you the rest of the week, you should hop on over to Oh So Pretty and check out my recipe for these edible white chocolate mint mousse cups, which are perfect for all of your upcoming Spring get togethers.

Plus, their cute as a button, sweet but not too sweet, and simple to make, so really they’re for everyday, right?