Fluffy little white cakes stuffed with a persimmon surprise and covered with a dusting of white sprinkles.
A classic holiday quick bread: equal parts nostalgia and spice.
What better way to ring in a new decade than a towering pistachio cake chock full of fresh raspberries and a honey mascarpone frosting? Oh yeah, add sparklers.
These fun edible clowns are perfect for a child’s birthday, or for when you’re bored on a Wednesday and feeling loopy. Both are valid reasons.
The perfect egg-free, nut-free cupcake recipe that isn’t vegan. So you can use all that butter you have stored in your fridge. Also, endlessly adaptable. Need a cake? No probs this bakes up in to two 6-inch rounds, need them to be chocolate? You got it! Swap out some flour for cocoa. Seriously. You need this in your arsenal.
A decadent heavy cream and butter laced cake soaked in amaretto, topped with an airy chocolate mousse and slathered in a hazelnut and amaretto buttercream. What could possibly be wrong with that?
Let’s explore cake with persimmon shall we?
I made this adorable little cake to celebrate all the things happening at the Sprinklery. Big things.
Blow your mind with bourbon, peaches, and brown butter. You won’t be sorry. Oh and did I mention it’s gluten free? Yeah.
A leaning tower of lemon blueberry swirled cake, padded with layers of lemon blueberry frosting, and a luscious lemon frosting. Also, a total engineering miracle that didn’t fall over during a hot, one hour car ride.