I’ve always been inspired by painterly textures when it comes to my cakes, and although watercolor buttercream has been around for quite some time, it hasn’t gotten old in my eyes. It works in all sorts of color palettes and is so freeing to create because you really can’t go wrong. I do the technique a little differently because I tend to like bigger blobs of color in my watercolor finish, so I wanted to whip up a quick tutorial to show you my way.
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My blog baby is three! In some ways it seems like only yesterday that I got up the nerve to launch Sugar & Sparrow. I was so anxious to do it – what if no one read my posts? What if my recipes didn’t work for other people? What if it’s just an epic failure? Somehow I pushed through my anxiety and hit the publish button, and here we are three years later. I have learned so much and this past year wasn’t exactly the easiest (for anybody), but I’m still here thinking of cake ideas and playing with buttercream.
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One of the very first recipes I put on this blog was this Raspberry Buttercream recipe. It’s one of my favorite buttercream recipes ever – ultra flavorful, not too sweet, and the natural color is just so beautiful! I’ve paired it with so many cake flavors (it truly goes with anything), but this Raspberry Chocolate Cake recipe is one classic flavor pairing I had yet to officially turn into a recipe until now. So with Valentine’s Day approaching, I thought it would be the perfect time to share this recipe with you to bake up for your loved ones!
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Before the whole world shut down, I made this colorful Cascading Floral Cake inspired by the pretty Spring flowers that were just starting to bloom. Nowadays, seeing the Spring flowers is the highlight of my daily walks and I find them just as inspiring (and totally worth celebrating!), even in this wild season. Whether you need a fun cake project in your life, have a #QuarantineBirthday to celebrate, or you just need something pretty to look at, I’m showing you how to get this look with some quick and easy floral techniques!
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Right after I made this Ruby Chocolate Buttercream recipe, I instantly thought to try it with my favorite chocolate cake recipe. I figured since ruby chocolate has predominant notes of raspberry, and raspberry and chocolate are a match made in heaven, the cake and buttercream combo would be a good fit. Well I was right (I love it when that happens!) – it was the perfect balance of berry and chocolate and such a delight to eat! You would think that the chocolate cake would overwhelm the berry notes but instead, the flavors work together in perfect harmony. And just look how pretty it is:
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Two years ago, I got this wild idea to make some fondant hearts and cascade them down the side of a cake with pretty piping and Valentine’s Day conversation hearts. Ever since I posted that design on my Instagram back then, I’ve gotten tons of requests for a tutorial – not just for Valentine’s Day but for all sorts of occasions! Wait no more, the tutorial is finally here.
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This was originally a guest post I wrote for SprinklePop’s blog. It’s too good not to share here, because sprinkle drip cakes are so much fun to make with any sprinkle mix!
There are drip cakes, and then there are sprinkle drip cakes. And let me tell you, while both are pretty to look at, the sprinkle version is so much more fun! The sprinkle drip cake trend was popularized by one of my favorite cakers to follow on Instagram, @brittanymaycakes. To my knowledge, she’s the little genius behind putting sprinkles on top of a ganache drip, and I just had to give it a go because it looks so stunning – especially with this Bewitched sprinkle mix by SprinklePop.
Last week, I got to help plan a party. Not just any party though, there was a surprise Mean Girls theme involved! I was hyperventilating with excitement from the time we started planning to the time of the big reveal. I’m pretty sure that Sue from SNL is my kindred spirit.
