My son is turning one in a few weeks and I have been looking for a strawberry cake for him. First birthday parties a big deal and the birthday cake has to live up to the occasion. He loves strawberries and enjoys them more than anything else so I wanted to make him a strawberry cake for his first birthday. During my search, I came across this Berries & Cookies cake topper and I just LOVE it. Isn’t it gorgeous? And to think it is so easy to pull off, I had to try it. Such a show stopper for any party.
The cake topper does not give you a recipe for the cake, which is perfect — it gives you room to be creative. I love strawberry and chocolate, but for a first birthday cake, chocolate might be too messy, so I opted for a strawberry cake with fresh strawberry frosting. You can use your favorite strawberry cake recipe or a boxed mix. I used this recipe from Grandbaby Cakes for my cake.
What I love about the cake topper is the simple placement of strawberries and Oreo cookies. It’s elegant and yet inviting. So I wanted to keep that in my strawberry cake but without a chocolate cake, I thought chocolate Oreo will be out of place. I went with Golden Oreo instead and the birthday cake edition was perfect for our strawberry cake.
If you are looking for a summer birthday cake this summer, try this Strawberry & Cookies cake topper. The fresh strawberry cake is perfect for summer and the cake is gorgeous.
Here are the changes I made to the original recipe:
I used this strawberry cake recipe to make a two-layered cake. (instead of the chocolate cake)
I used fresh strawberry frosting.
I used Golden Oreos instaed of chocolate oreos.
We are THIS close to the official start of summer; aka Memorial Day and I can’t wait for all the summer picnics, pie baking and fresh BERRIES! To start the summer off, I am throwing this blueberry coconut ice cream pie together. Isn’t it lovely? I made this pie for Mother’s Day actually and my whole family loved it! And let me tell you, it is incredibly easy to make. It is almost no-bake since we are only quickly baking the crust for 10 minutes. So that counts right?
I used this recipe for inspiration and built upon it with one of my favorite flavors; coconut. I know coconut goes great with berries so I decided to throw in some into the almond crust, which by the way is completely gluten-free. Add some toasted coconut flakes to the crust for an added crunchy (tropical) twist.
To make the filling, you will need a blueberry sauce. Use fresh or frozen blueberries for this. You can also use your favorite berries. I can see this being wonderful with raspberries or blackberries. They all will be great for a summer picnic/ dessert. For an enhancement of the berry flavor, I added a little almond extract to the blueberry sauce. It’s a good idea. Try it the next time you are making any berry filling.
Finally, I used a homemade coconut ice cream recipe but you can use any store bought one you love. This coconut recipe is creamy good and one of my favorites.
This pie is DEFINITELY one that you should add to your summer list! Enjoy :)
I used this recipe and adapted it with the following changes:
1) Add 1/2 cup toasted coconut flakes to the crust. I used unsweetened coconut flakes but you can use the sweetened kind too. Pulse the coconut flakes with the rest of the crust ingredients.
2) I used 4 tablespoons unsalted butter for the crust.
3) I added a 1/4 teaspoon almond extract and 1/4 teaspoon coconut extract to the blueberry sauce. Stir in extracts after you remove the sauce from heat.
4) I used 1 quart of homemade coconut ice cream instead of vanilla ice cream. Feel free to use your favorite coconut ice cream recipe here.
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Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!
First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.
Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.
Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.
This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!
I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!
Hey everyone! It’s Heather from Sprinkle Bakes again, and I’m back with a third recipe for our Month of Chocolate. It’s a fact that I’ve never met a chocolate-peanut butter cup I didn’t like, and when I was perusing the BHG archives I came across this easy Peanut Butter Cup recipe. I immediately thought of the extra-large jar of Biscoff in my pantry, and decided to whip up a batch of chocolate-cookie butter cups!
My alterations to the original recipe are pretty simple. Aside from swapping the peanut butter for cookie butter, I also swapped the milk chocolate for semisweet. Prep your bake ware before you melt the chocolate. You’ll need a standard size muffin tin lined with sturdy cupcake papers (I like the foil-lined variety for candy-making).
Melt the chocolate in a saucepan until it is smooth and glossy and coat each cupcake liner with the chocolate. I used a small kitchen-dedicated artist’s brush to coat the liners, but you could also use a pastry brush or the back of a spoon. Inspect each cup to make sure you didn’t miss covering any spots with chocolate and let the cups chill in the refrigerator for about 10 minutes.
When the cups are firm, fill each one with cookie butter 3/4 full. A small demitasse spoon works perfectly to spread the butter down into the cups. If your cookie butter is too firm to spread, then heat it per the recipe’s instructions. My cookie butter was soft and didn’t require heating. Cover the filling with more melted chocolate and smooth the top.
Now for my favorite part – the sprinkles! Grab your favorite bottle of colorful nonpareils and start shaking! After the cups are decorated, place them in the refrigerator for a quick chill. When the chocolate is firm they’re ready to serve! These cups look like a party when placed in colorful liners and decorated with sprinkles. They could not be easier to make. Print the recipe here to make your own version!
I love keeping magazine clippings around for inspiration especially when it comes to recipes. I tear out pages of interest and keep them on a cork board. I have everything from favorite color palettes, to fashion pieces to recipes. Last year, Better Homes and Gardens January issue had a great collection of 25 grapefruit recipes, including a grapefruit olive oil cake that was good looking. I saved the article and have been making recipes from it all year long. This grapefruit olive oil cake became a family favorite and every time I make it, I add a twist. Today’s version is a grapefruit pound cake with vanilla bean and grapefruit glaze. Doesn’t that sound lovely?
One of my favorite thing about this recipe is a grapefruit-sugar concoction that is served with the finished cake. It adds a great crunch to the tender, crumbly pound cake that is just divine. I added vanilla bean to the sugar to make a grapefruit-vanilla sugar. I also added some of this sugar into the cake for a bolder grapefruit flavor.
The resulting cake is a soft and crumbling pound cake that’s rich, has a bold grapefruit flavor and a crunchy top with the grapefruit-vanilla sugar. The next time you need a good pound cake recipe, you must try this one. It will become a winter favorite instantly and you will find yourself making it all year long like I do. Just change up the citrus in the recipe for your favorite one.
You can find the original recipe here and here are the changes I made:
- Added 2 teaspoons vanilla bean paste to the grapefruit-sugar mixture.
- Used 8 tablespoons of butter instead of 6 tablespoons.
- Eliminated the oil
- Added half of the grapefruit-vanilla bean sugar to the creaming step of butter and sugar.
- I topped the cake with a grapefruit glaze made with 2 tablespoons grapefruit juice and 2/3 cup powdered sugar.
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Hi friends! It’s Heather from Sprinkle Bakes and I’m back with another chocolate recipe just in time for Valentine’s Day! These Grand Marnier Truffles could not be easier to make, so even if you’re short on time you can still have a luscious homemade treat to give to your sweetheart. All you need to do is print this recipe and grab your best bars of dark chocolate.
The original truffle recipe calls for raspberry liqueur, but we’re giving it a citrusy makeover. The orange flavor of Grand Marnier lends a cheerful brightness to dark chocolate. It’s one of my favorite flavor combinations, and it’s a good pick-me-up on grey winter days.
A whole 8 ounces of dark chocolate is combined with a little heavy cream in a saucepan and then melted together on the stove top. After the mixture cools, a shot of orange liqueur is stirred in (the fragrance will be heavenly!). The chocolate is then whipped with an electric mixer to give it just a little more volume.
I transferred the whipped ganache to a piping bag fitted with a star tip, but if you don’t have piping equipment the ganache can be chilled and rolled into balls. Either way, a generous dusting of pure cocoa powder is in order! It gives the truffles an extra layer of chocolate flavor, and keeps them from melting in your hands when you pick them up for a bite.
Candied orange zest makes a tasty topping for these truffles. It’s an optional step, but really makes a pretty presentation. This is one of the easiest truffle recipes I’ve ever made, and I hope you’ll give it a try! Again, you can find the recipe here.