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How To Make Raspberry Angel Cake

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We partnered with talented baker and recipe creator, Melina of Sugary & Buttery to make a layered Raspberry Angel Cake with Champagne Meringue Buttercream, perfect for a wedding shower or extra special occasion! Keep reading to find learn how to make her quintessential cake, fit for the beautiful bride-to-be and her guests.How To Make Raspberry Angel Cake How To Make Raspberry Angel Cake This cake consists of layers of super light and fluffy raspberry angel food cake, and a champagne meringue buttercream. I love the meringue buttercream because it has a smooth and silky texture and it not quite as heavy as the good old American buttercream. All in all, this cake is loaded with 16 egg whites and there is no butter added to the cake itself, making it a fairly “light” bridal shower cake. After all, the bride and bridesmaids will have to look their best!

As for the design, I went with a very simple and elegant look. I like light colors like ivory or blush in combination with gold. It makes the cake look more sophisticated and is reminiscent of a bridal gown. I also wanted to make sure it is easy to do at home for everybody. All I used were some gold colored sugar pearls that I attached all around the cake. To achieve a kind of ombre effect, I attached more pearls at the bottom of the cake and faded them out towards the top.How To Make Raspberry Angel Cake

Ingredients for the Cake:

1 cup cake flour (not self-rising)

1.5 cups granulated sugar

pinch of salt

12 egg whites (about 1.5 cups)

1 teaspoon cream of tartar

3/4 cups frozen raspberries

Ingredients For the buttercream:

6 sticks /1.5 lb butter, room temperature

1.5 cups powdered sugar, sifted

6 egg whites, room temperature

0.5 cup granulated sugar

0.5 teaspoons cream of tartar

0.5 cups champagne

a few drops vanilla extract

Make The Cake:

Preheat oven to 325°F

Defrost the raspberries in the microwave and puree. Set aside.

Beat egg whites with a mixer on low speed until foamy. Add salt and cream of tartar, then beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add the granulated sugar. Raise speed to high, and beat until peaks are stiff and glossy, about 2 minutes more.

Transfer mixture into a large bowl and sift the flour over the egg-white mixture in six parts, gently folding in each addition with a rubber spatula.

Gently fold the raspberries into the cake batter and pour the batter into 3 greased 6 inch cake pans. Bake until cakes are golden brown and springs back when touched, 40 to 45 minutes. Cool completely on a cooling rack.

Make The Buttercream:

Beat the egg whites until foamy, add the cream of tartar. Beat on medium speed until soft peaks form, then add the granulated sugar and the vanilla. On high speed, beat the egg whites until  stiff and glossy, about 2-3 minutes.

With the paddle attachment and the mixer on medium speed, add the butter a few tablespoons at a time, mixing well after each addition. Add the powdered sugar and turn the mixer on high speed. Beat the buttercream until light and fluffy, then add the champagne and keep beating for another 1-2 minutes.

Use the buttercream right away or keep at room temperature when using the same day.

Assemble The Cake:

Scrape the brown skin off the top and bottom of the cakes and cut each cake in 2 layers. Layer with buttercream, then frost. Decorate the cake with golden sugar pearls.

Get the Look: 

Serving Set: Maxine Cake Serving Set

Napkins: PB Classic Linen Napkins

Plates: Gabriella Bread Plates

Photography & Recipe: Sugary & Buttery

Wedding Dessert: Strawberry Milkshake Cake

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Let them eat milkshake cake! Today, Melina of Sugary & Buttery shares this fun and delicious cake recipe with us that’s the perfect addition to any dessert table. The cake’s light pink hue not only looks pretty, but it tastes exactly like strawberry ice cream. What’s not to love?  SONY DSCstrawberrymilkshakecakeSONY DSC Ingredients FOR THE CAKE 2 sticks unsalted butter, room temperature 4.5 cups cake flour (not self-rising) 2 cups milk 8 large egg whites 2 tablespoons baking powder 1 teaspoon vanilla paste or extract 2.5 cups sugar FOR THE FROSTING 1 packs / 16 oz cream cheese, room temperature 4 sticks unsalted butter, room temperature ½ cup sweetened strawberry puree, room temperature 2 cups sifted powdered sugar ⅔ cups of milk

1. Preheat oven to 350°F / 180°C and butter and flour three 6 inch cake pans.
2. Make the cake: In a medium bowl, whisk together the egg whites and milk. In a separate bowl, combine the flour and baking powder.
3. In the bowl of your electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium to high-speed until light and fluffy, for about 3 minutes.
4. Add a third of your milk-egg mixture and a third of your flour mixture while running your mixer on low-speed until just incorporated. Add the remaining flour and milk mixtures in 2 separate batches while continuing to run your mixer on low-speed. Stop the mixer when incorporated.
5. Spread the batter evenly among the cake pans and smooth out the batter. Bake for about 40-45 minutes until the cakes are golden and a tooth pick inserted in the middle comes out clean.
6. Let the cakes cool down on a cooling rack completely. When cool, cut off the tops and pour some of the milk on top of the cakes.
7. Make the frosting: Beat the cream cheese until fluffy. With the mixer running on low-speed, add the butter piece by piece. Turn up the speed and beat for about 5 minutes.
8. Add the sifted powdered sugar and keep beating, then add the strawberry puree. Make sure all ingredients have the same temperature to prevent the frosting from curdling up!
9. Beat until incorporated then start assembling and frosting your cake.

You may also like: Bridal Shower Dessert: Vanilla Sandwich Cookies

To find the original post, click here.

Recipe & Photography: Sugary & Buttery

Wedding Cocktail of the Month: Lola

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In search of an extra special libation for your wedding cocktail hour? Meet Lola, our April wedding cocktail of the month. She’s the perfect blend of floral, pomegranate and sweet Prosecco.

2 - Lola


1 oz Ciroc Vodka®

1 ½ oz pomegranate juice

1 teaspoon elderflower liqueur

1 splash Stellina di Notte® Prosecco

Garnish: Orchid blossom


Stir all the ingredients over ice.  Strain into a pre-chilled cocktail glass.  Top with a splash of Prosecco and garnish.

You May Also Like:

Wedding Cocktail of the Month: Minted Hibiscus Raspberry

How To Set Up a Festive Drinks Station For Your Holiday Party

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We’re excited to feature a post today from Carmen Taylor, who shows you how to create an easy and festive drinks station for your upcoming holiday soirees!

Setting up a drink station for a large crowd can be stylish and fun. Follow these guidelines for a seamless holiday beverage service.

Choose a signature drink that may be customized using infusions, purees and juices. An interactive beverage station is personal and exciting for guests. Use a beverage dispenser suited for larger service like the Decorator’s Drink Dispenser.

 Fill the base of the drink dispenser with seasonal decor elements.

 Mercury Glass Ball Ornaments add the perfect amount of glimmer.Prep glassware by garnishing Jewel Cut Double Old-Fashioned glasses before guests arrive. I enjoy using fresh herbs or fruit slices.


Rosemary Gin Sparkler

1 ½ cup of sugar

1 ½ cup of water

8 sprigs of rosemary

2 ¼ cup of gin

2 cups of club soda

½ cup of lime juice

In a small saucepan, bring the sugar, 4 of the rosemary sprigs, and water to a simmer. Remove from heat and let cool.

Strain the sugar syrup into a large pitcher. Add the gin, club soda, and lime juice and stir to combine. Chill before serving; garnish each glass with rosemary sprigs.
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Source: Photos courtesy Carmen Taylor