Best Sweet Glazed Blood Orange Loaf Cake

What You Will Love About Blood Orange Loaf Cake

1. Super Moist
2. Easy To Make
3. A great option when you want a different spin on quick bread or loaf cake.

Occasions to Serve The Sweet Glazed Blood Orange Cake

• Birthday Brunch
• Mother’s Day
• Potlucks
• Pool Party
• Book Club

What Is A Blood Orange and What Does It Taste Like?

Blood oranges are a variety of an orange with a dark red flesh. They are full of antioxidants and pretty to eat. They have a complex citrus flavor and are generally sweeter with a less acidic taste than regular oranges. Some note a floral and raspberry note.

Best Sweet Glazed Blood Orange Loaf Cake Recipe

*You can indeed replace the blood oranges for your favorite orange or tangerine. Lemons and limes are a great switch too.

Ingredients

Blood Orange Loaf Cake Batter

• 1/2 cup unsalted butter, melted and cooled
• 1 cup sugar, white
• 2 eggs, large
• 4 tablespoons blood orange zest
• 1/2 cup fresh blood orange juice
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• blood orange, thinly sliced

Blood Orange Sweet Glaze

• 1 cup powdered sugar
• 4 +/- tablespoons blood orange juice
• 1 tablespoon blood orange zest

Instructions

Preheat oven to 350° F.

Line a 9 X 5 X 3 inch loaf pan with parchment paper leaving excess over the edge of pan for lifting.

Sift together the all-purpose flour, baking soda and salt. Set aside.

In a mixing bowl, beat together the cooled melted butter, blood orange zest, and sugar on medium speed. Next, beat in the eggs one at a time. Then, stir in the orange juice with a large spoon until combined.

Pour the Best Blood Orange Loaf Cake into the prepared loaf pan. Place the thinly sliced blood orange across the top of batter.

Bake for 45 minutes or until a knife comes out clean in the center.

Whisk together the powdered sugar, blood orange juice, and zest until well combined. Add more juice until the consistency is thick yet pourable.

Remove from the oven and cool for 10 minutes. Next, lift from the pan with the parchment wings and place on a pretty plate. Drizzle with the Sweet Blood Orange Glaze.

Enjoy!

Blood Orange Loaf Cake Recipe Notes

1. Store in an airtight container or covered in foil in the refrigerator for 5 days. It is delicious cold or warmed in the oven.
2. Substitute blood oranges with your favorite orange variety. Lemons and limes are a delicious spin.

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This Best Sweet Glazed Blood Orange Loaf Cake

This Best Sweet Glazed Blood Orange Loaf Cake is a stunner! It is a delightfully dense and moist loaf cake that has a unique citrus flavor with a sweet finish your guests will love.

Course Desserts

Cuisine American

Keyword Cakes, Loaf Cake, Sweet Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 355kcal

Author Gwyn

Ingredients

Batter

• 1/2 cup butter unsalted, melted and cooled
• 1 cup sugar white
• 2 eggs large
• 4 tablespoons blood orange zest
• 1/2 cup fresh blood orange juice
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• blood orange thinly sliced

Blood Orange Sweet Glaze

• 1 cup powdered sugar
• 4 +/- tablespoons blood orange juice

Instructions

• Preheat oven to 350° F.
• Line a 9 X 5 X 3 inch loaf pan with parchment paper leaving excess over the edge of pan for lifting.
• Sift together the all-purpose flour, baking soda and salt. Set aside.
• In a mixing bowl, beat together the cooled melted butter, blood orange zest, and sugar on medium speed. Next, beat in the eggs one at a time. Then, stir in the orange juice with a large spoon until combined.
• Pour the Best Blood Orange Loaf Cake into the prepared loaf pan. Place the thinly sliced blood orange across the top of batter.
• Bake for 45 minutes or until a knife comes out clean in the center.
• Whisk together the powdered sugar, blood orange juice, and zest until well combined. Add more juice until the consistency is thick yet pourable.
• Remove from the oven and cool for 10 minutes. Next, lift from the pan with the parchment wings and place on a pretty plate. Drizzle with the Sweet Blood Orange Glaze.

Notes

Store in an airtight container or covered in foil in the refrigerator for 5 days. It is delicious cold or warmed in the oven.

Substitute blood oranges with your favorite orange variety. Lemons and limes are a delicious spin.

Nutrition

Serving: 8Slices | Calories: 355kcal | Carbohydrates: 74g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 344mg | Potassium: 121mg | Fiber: 5g | Sugar: 34g | Vitamin A: 471IU | Vitamin C: 31mg | Calcium: 109mg | Iron: 1mg

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How to Make Fabric Gift Twine

My husband and I were married in Charleston, SC. We enjoyed a wonderful reception and stay at lovely The Charleston Place Hotel, located just at the end of the famous Charleston City Market in the heart of downtown. The market is also famous for beautiful handmade sweetgrass baskets. Watching ladies sit and make them onsite, I became interested in this art and stumbled onto a video twisting tree bark into rope. Today I am sharing how I use the same method using fabric scraps.

Ways To Use Fabric Gift Twine

Fabric Gift Twine For Sharing

Tie on:

Fabric Gift Twine For Crafting

I would love to see how what you do. Please comment or tag me @_Sparklingcharm and #sparklingcharmeverything or #mysparklespin

How to Make Fabric Gift Twine

Supplies

• 1 inch fabric strips
• scissors
• spools (optional) 1 | 2 | 3

Note: If you don’t have scrap fabric for your twine, purchase quilt fat quarters in a your favorite colors and cut into 1 inch strips. You can find them at craft and fabric stores.

Tools you’ll need

Instructions

Start Fabric Gift Twine

Tie 2 strips of fabric together using a double knot. PULL IT TIGHT!

The Twine Twist

Hold the tied strips with one hand tightly between the thumb and the forefinger over the tied knot.

Use the other hand pick up the top fabric strand. Wrap the strip of fabric away from you around your middle or forefinger two times.

Grip the twist tightly.

Pull the twisted fabric toward you and pull down.

Move the thumb and forefinger away from knot to hold the twist. Bring the bottom piece of fabric to the top. Repeat the process until one or both of the fabric twist strip/s only has two inches left.

Note: The tighter you twist the stronger the twine will be. I like using different amounts of pressure on the twist to create more character in the twine.

Joining Strands

When one or both of the fabric strips has only two inches of untwisted fabric left, fold in a new piece/s and continue twisting. Repeat to desired length. When you are finished, simply tie a loose knot at the end.

Option: If you want a more rustic look; tie on the pieces versus folding them in. This adds little knot tails along the twine.

Tidy Up

Snip any unwanted freys and tidy up the knot-tails if you tied on.

Finish

When you reach the desired length, tie the two ends together and clip off the ends.

How To Store Fabric Gift Twine

1. Wrap your twine around large spools and use them for decor on a bookshelf or kitchen window.
2. Roll the twine into a ball and lay it in a bowl in your kitchen. I keep a small ball in my fruit bowl. It adds a little color and is handy for sharing goodies.

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THE BUTTER BOARD

WHAT IS A BUTTER BOARD?

Move over charcuterie! THE BUTTER BOARD IS IS IN TOWN!

Infused and/or butter topped with savory and/or sweet ingredients spread on a board or a pretty serving tray for shared dipping!

WHERE DID THIS GENIUS IDEA START?

Thank you Justine Doiron from JustineDorian. YOU NEED A CAPE!

Twenty Billion views and counting #ButterBoards is a sensation, @Justine_Snacks posted the first butter board inspired by a recipe by Josh McFadden in his cookbook, “Six Seasons.”

HOW TO MAKE A BUTTER BOARD

Easy Peasy! Spread softened butter on a board and top it with creative toppings! Add a little something to dip!

WHAT DO YOU SERVE WITH A BUTTER BOARD?

Pick things that pairs well with the butter board toppings.

Fresh Bread | Crackers | Toasts | Vegetables | Fruits | Cookies

OCCASIONS TO SERVE CINNAMON TOAST CRUNCH BUTTER BOARDS

• Brunch
• Breakfast
• Christmas Morning
• Special Occasions
• Birthday Breakfast
• Just Because
• Binge Watching

SERVING BOARDS & BUTTER KNIVES FOR BUTTER BOARDS?

Cinnamon Toast Crunch Butter Board

Ingredients

BOARD

• 3 cups cinnamon toast crunch
• 2 cups unsalted butter, softened
• bread, toast, bagels, and/or weetabix cookies

GARNISHING/TOPPING IDEAS

• blueberries
• strawberries
• bananas
• raspberries
• sanding sugar
• chocolate sprinkles

Instructions

Crush one cup of cinnamon toast crunch cereal. Add the crushed cinnamon toast crunch and the softened butter into a mixing bowl and stir to combine.

Spread the mixture onto the board or pretty platter leaving room for the bread, toast, bagels, and/or weetabix cookies. Top with the remaining two cups of cinnamon toast crunch.

Sprinkle on your garnishes/toppings.

Arranger the bread, toast, bagels, and/or weetabix cookies around the cinnamon toast crunch butter.

Sparkle Tip! Use parchment for easy clean up.

MORE BUTTER BOARD IDEAS

• 10 Ultimate Butter Boards
• Sprinkles & Frosting Butter Board
• Cornbread & Honey Butter Board
• How To Make Mini Individual Butter Boards

More Appetizer Recipes! Click here!

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Cinnamon Toast Crunch Butter Board

You heard that correctly! A Cinnamon Toast Crunch Butter Board! A pretty platter or board covered in crunchy cinnamon toast butter for shared dipping! A party pleaser! Talk about your socks rolling up and down!!!!! THIS BUTTER BOARD WILL DO IT!

Course Appetizers

Cuisine American

Keyword Appetizers, Butter, Butter Boards, Cinnamon Toast Crunch Cereal

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 407kcal

Author Gwyn

Ingredients

BOARD

• 3 cups cinnamon toast crunch cereal
• 2 cups unsalted butter softened
• bread toast, bagels, and/or weetabix cookies

GARNISHING/TOPPING IDEAS

• blueberries
• strawberries
• bananas
• raspberries
• sanding sugar
• chocolate sprinkles

Instructions

• Crush one cup of cinnamon toast crunch cereal. Add the crushed cinnamon toast crunch and the softened butter into a mixing bowl and stir to combine.
• Spread the mixture onto the board or pretty platter leaving room for the bread, toast, bagels, and/or weetabix cookies. Top with the remaining two cups of cinnamon toast crunch.
• Sprinkle on your garnishes/toppings.
• Arranger the bread, toast, bagels, and/or weetabix cookies around the cinnamon toast crunch butter.

Notes

Sparkle Tip! Spread butter on parchment for easy clean up.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 0.03g | Protein: 0.5g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 6mg | Potassium: 14mg | Sugar: 0.03g | Vitamin A: 1418IU | Calcium: 14mg | Iron: 0.01mg

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BUTTER BOARD FAQS

WHAT IS A BUTTER BOARD?

Move over charcuterie! THE BUTTER BOARD IS IS IN TOWN!

Infused and/or butter topped with savory and/or sweet ingredients spread on a board or a pretty serving tray for shared dipping!

WHERE DID THIS GENIUS IDEA START?

Thank you Justine Doiron from JustineDorian. YOU NEED A CAPE!

Twenty Billion views and counting #ButterBoards is a sensation, @Justine_Snacks posted the first butter board inspired by a recipe by Josh McFadden in his cookbook, “Six Seasons.”

HOW TO MAKE A BUTTER BOARD

Easy Peasy! Spread softened butter on a board and top it with creative toppings!

WHAT DO YOU SERVE WITH A BUTTER BOARD?

Pick things that pair well with the butter board toppings.

Fresh Bread | Crackers | Toasts | Vegetables | Fruits | Cookies | Pop Tarts

WHAT IS THE BEST THING ABOUT A SPRINKLES & FROSTING BUTTER BOARD

Sprinkle butter boards aren’t just awesome because sprinkles make everything AWESOME! They are also great because you can customize them to the occasion with matching colored sprinkles!

MORE BUTTER BOARD IDEAS

• 10 Ultimate Butter Boards
• Cinnamon Toast Crunch Butter Board
• How To Make Mini Butter Boards
• Cornbread & Honey Butter Board

OCCASIONS TO SERVE A BIRTHDAY SPRINKLE AND FROSTING BUTTER BOARD

SERVING BOARDS & BUTTER KNIVES FOR BUTTER BOARDS?

EMILY McCARTHY BURST PLATTER & DINNER NAPKINS

The darling platter and dinner napkins are from the designer Emily McCarthy in Savannah Georgia. Read all about Emily here. Shop her online store here. If you are in Savannah, Georgia! Be sure to stop in. PS My current favorite piece is the Frankie dress!

Sprinkles & Frosting Butter Board Recipe

Serves 6 to 8

Ingredients

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 2 +/- tablespoons milk
• sprinkles

Don’t feel like making homemade butter cream? Use your favorite pre-packaged frosting.

Instructions

Add the butter, cream cheese, powdered sugar, and milk into a mixing bowl. On high speed, mix until smooth and creamy.

Spread the mixture onto a board or pretty platter leaving room for the cookies. Add sprinkles!

More Appetizer Recipes! Click here!

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Sprinkles & Buttercream Frosting Butter Board

First Sprinkle & Frosting Butter Board to hit the internet! Creamy butter mixed with cream cheese, a touch of vanilla, and topped with sprinkles! Who wouldn’t go crazy for a Sprinkles & Frosting Butter Board! 

Course Appetizers

Cuisine American

Keyword Butter, Butter Boards, Buttercream Frosting, Cookies

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 to 8

Calories 311kcal

Author Gwyn

Ingredients

• 1 cup butter (unsalted and softened)
• 8 ounces cream cheese softened
• 2 cups powdered sugar
• 3 +/- tablespoons milk
• sprinkles

Instructions

• Add the butter, cream cheese, powdered sugar, and milk into a mixing bowl. On high speed, mix until smooth and creamy.
• Spread the mixture onto a board or pretty platter leaving room for the cookies. Add sprinkles!

Notes

• Use parchment paper on butter board for easy clean up.
• You can sometimes purchase mini corn muffins in the bakery section of your grocery store.
• Add chilli lime seasoning for an extra zing. I recommend Trader Joe’s Chili Lime Seasoning.
• Add butter knives to the board to help bypass germ-spreading. It will encourage spreading verses dipping. 

Nutrition

Serving: 1 Serving | Calories: 311kcal | Carbohydrates: 45g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 509mg | Potassium: 114mg | Sugar: 2g | Vitamin A: 965IU | Calcium: 142mg | Iron: 0.1mg

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HOW TO SET A SEASIDE BEACH BATHING BEAUTY TABLESCAPE

INSPIRATION

The inspiration for this tablescape comes from many summer vacations spent on the beach with family on the shores of the Carolinas. Both Cherry Grove and Emerald Isle will forever leave me with a smile.

THE TABLE COVER

Tablecloth

I chose a light shimmery aqua tablecloth to soften the table and compliment the centerpiece. The cloth I used is from Home Goods. Below are links with other options.

SHOP TABLE LINENS

CENTERPIECE

RETRO BATHING BEACH BEAUTY FIGURINES

My mother and I have enjoyed these lovely collectable figurines. She has the cutest display in her master bath while I have used them for seasonal decor around our home. We discovered these first at Elly’s Gifts on Emerald Isle. Recently I found them at HomeGoods of all places for a fourth of the price. I bought them ALL! I keep them in my gift closet to share with friends.

More Places to Collect Retro Beach Bathing Beauties

Google “Retro Bathing Beauty Figurine.” There is a lovely variety on eBay and Etsy.

SAND

You cannot have a beachscape without sand. Simply lay a piece of plastic wrap down the center of the table and pour on the sand. It was easy to clean up and return to the jars. You can see it in the photo below.

Hobby Lobby has lovely white sand in small jars that were easy to handle. I used 2 – 1 pound jars for this tablescape. You can also order white sand here and here.

*See photo links below.

SHELLS AND SEA LIFE

Scallop SHELLS

One | Two

SAND DOLLARS

Sand Dollars

STARFISH

Assorted Sizes | 6 Pack Finger Starfish | Knob Starfish

SHELL ASSORTMENT

One | Two

THE PLACE SETTING

PLACEMATS

Serena and Lily have the best placemats. They are a great quality and last for the ware. You can find natural and grass placemats easily presently, I do recommend buying these for the quality. I use them year round in most of my tablescapes. Tip! They do go on sale sometimes.

Catalonia | Kokkari | Ratta

CHARGERS

The inexpensive doily chargers I used are from Hobby Lobby! The pattern looks like a starfish.

PLATES

If you could have one basic white dinnerware place setting, I would hands down recommend La Porcellana Bianca Firenze. The detail is pretty and they can be used on a formal or a casual table. It is fun to mix and match them with different plates. I USE THEM ALL THE TIME! I used the dinner plate and the salad plate in this tablescape.

FLATWARE

The flatware pattern in this tablescape is Reed and Barton – 18th century. The simplicity of the design makes the set versatile.

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DRINKWARE

Glasses

The glasses are from Serena and Lily. Be sure to add a slice of orange to the glass to give your table an extra pop of color.

Cayman Old Fashioned Seagrass Wrapped Glasses | Cayman Highball Seagrass Wrapped Glasses | Cayman Seagrass Wrapped Pitcher

STEMWARE

The cordial glasses I used for this tablescape are vintage hobnail cordial/liqueur. These are a rare find but can be found. I have collected a set of 16 from eBay and Replacements.com. Search: “Duncan & Miller Hobnail Cordial Glasses – 2 ounce”

I added a white chocolate mermaid tail to each glass and will serve a lemon cello for my Seafood Extravaganza Dinner Party.

NAPKINS

I used white eyelet napkins to match the chargers from Hobby Lobby to match the chargers. I added other great link options below.

NAPKIN RINGS

The napkin rings are from Magnolia Home. I placed a starfish on each with a glue dot.

BEACH THEMED PARTY FAVOR | TAKE-AWAY GIFTS

You can’t have a great party without a take-away gift also known as a party favors. I formed flavored white chocolate into shells for a take-away treat. CLICK HERE FOR THE DIY!

WHAT TO SERVE AT A BEACH THEMED PARTY

Mini Buttery Shrimp Rolls | Spicy Bloody Mary Shrimp Shooters | Retro Shrimp Dip with Ruffles Potato Chips | Seared Red Snapper with Tangy Green Apple Citrus Slaw | Spicy Shrimp Tacos | Rainbow Pan Salmon | Bite Size Southern Shrimp and Grits Appetizer | Homemade Cocktail Sauce | Atlantic Beach Pie

… SEAFOOD EXTRAVAGANZA

15 SONGS FOR A BEACH PARTY PLAYLIST

1. Under the Boardwalk, The Drifters
2. Margaritaville, Jimmy Buffett
3. Island In the Sun, Weezer
4. When The Sun Goes Down, Kenny Chesney
5. Good Vibrations, The Beach Boys
6. All Summer Long, Kid Rock
7. Some Beach, Blake Shelton
8. Southbound, Carrie Underwood
9. Toes, Zac Brown
10. Drink In My Hand, Eric Church
11. Sweet Summer Lovin’, Dolly Parton
12. Beachin’, Jake Owen
13. Two Seashores of Mexico, Merle Haggard
14. No Shoes No Shirt No Problem, Kenny Chesney
15. Vacation, Thomas Rhett

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Boy of boy are you going to love this recipe! Grab you aprons and let’s get this cupcake party started!

Why Do You Eat Sweet Tea Cupcakes Cold?

You bet COLD! I serve these a bit different than other recipes out there. I serve them COLD! It is a part of the whole experience. Scroll on down for a charming way to serve these to your guests.

How Do Cold sweet Tea Cupcakes With Sweet Tea Lemon Buttercream Taste?

The frosting is cool, rich, and creamy. The cake is light yet slightly dense. When the two mix in your mouth you are sure to have a hard time minding your manners by placing it back on your plate before having your second bite.

A Charming Way To Serve Cold Sweet Tea Cupcakes with Buttercream?

Who Invented the First Cupcake?

Amelia Simmons invented the first cupcake in 1796 and was the author of the first American cookbook called American Cookery.

What Were The First Cupcakes Called?

Originally, the first cupcakes were called “number cakes” or “1,2,3,4 cakes” because it was an easy way to recall portions in the recipe. One cup butter, two cups sugar, three cups of flour, one cup of milk, and one spoonful of soda.

What Are the 10 Most Popular Cupcake flavors?

10. Vanilla 9. Pumpkin 8. Banana 7. Coffee 6. Chocolate 5. Lemon 4. Peanut Butter 3.Carrot Cake 2. Red Velvet DRUM ROLL PLEASE! 1. Chocolate with Vanilla Icing

All may be true, but I am adding this cupcake to the list. Perhaps #1 is really the 1st runner up and the best of all time cupcake is….

THE SPARKLING CHARM COLD SWEET TEA CUPCAKE WITH LEMON SWEET TEA BUTTERCREAM FROSTING?!

I feel like we need a Cupcake dad joke Added here.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk, warmed just to the point of boiling
• 12 tablespoons loose black tea
• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners’ sugar
• 1/4 cup of milk, warmed to the point of boiling (ACCOUNTED FOR ABOVE)
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws, cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 

Cupcake Tip

Add a little bit of rice to the bottom of each cupcake well to avoid greasy liners once baked. The rice will absorb some of the oil.

First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 

Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.

Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes.

Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 1/4 cup remaining tea milk and beat with a hand mixer until smooth and fluffy.

The Fun Part

Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.

Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”.

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Be sure to Check out these Angel Food Cupcakes with Rose Cream Frosting

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

In the south sweet tea is a staple so it is no coincidence we would one day decide to use it in a cupcake recipe. Today I am sharing how I make, Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream. Moist and Delicious! 

Course Dessert

Cuisine American, Southern

Keyword Buttercream Frosting, Cupcakes, Lemons, Sweet Tea, Sweet Tea Cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 286kcal

Author Gwyn

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk (warmed just to the point of boiling)
• 12 tablespoons loose black tea
• 2 cups cake flour (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 3 cups confectioners’ sugar
• 1/4 cup of milk (warmed to the point of boiling (ACCOUNTED FOR ABOVE))
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws (cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks)
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

• Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 
• First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 
• Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.
• Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes. Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

• Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 

  1/4 cup remaining tea milk

   and beat with a 

  hand mixer until smooth and fluffy.
• Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.
• Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”. 

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 68g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 86IU | Vitamin C: 0.02mg | Calcium: 119mg | Iron: 0.3mg

Sweet Tea Cupcakes at the Loveless Cafe’

Pastry Chef Christa Nash, at the very famous Loveless Cafe just out of Nashville, TN makes a delectable sweet tea cupcake with a salted honey frosting. Guess what! the recipe is generously shared here. You must add this to your recipe box too.

IT WILL MELT IN YOUR MOUTH PEOPLE! If you are ever in the area don’t eat the day before you go. Between the popular biscuits, delectable menu items, and this cupcake, you will need plenty of room to enjoy a little bit of everything. What do Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Taste Like?

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The post Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

This Sparkling Charm recipe was originally published June 2020

ROCKET BOMB POPSICLES!

Do you remember eating these as a kid? I sure do. These were my favorite when I heard the ice cream music through the Georgia pines I ran as fast as I could for my glitter change purse.

These sweet treats were originally called Bomb Pops. You might remember them as Fire Crackers or Rocket Pops. I am going with a combo for this recipe.

What Were the Original Flavors of Rocket Bomb Pops?

The original flavors were cherry, lime, and blue raspberry. Today we are skipping the artificial flavoring and making a healthier version. We will be using red raspberries for the red layer, a key lime and coconut milk for the white layer, and blueberries for the blue layer.

Grab your aprons and meet me in the kitchen! Let’s Make Rocket Bomb Pops!

Homemade Rocket Bomb Popsicles

Ingredients

We will be using a tiny touch of cornstarch in each of the layers. It will help thicken our layers. I just learned on the cooking channel that it makes ice cream creamier!

Rocket Pop Mold

The Red Raspberry Layer

• 3 cups fresh raspberries, washed and air dried
• 3 tablespoons granulated sugar
• 1/2 teaspoon cornstarch

The White Coconut-Lime Layer

• 1/2 cup vanilla greek yogurt
• 2 tablespoons fresh key lime juice, substitute regular limes
• 1 cup unsweetened coconut milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon cornstarch

The Blue Blueberry Layer

• 3/4 cup blueberries
• 3 tablespoons granulated sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Blueberries have blue skins and lime green insides. When you mix blue and lime green you get cyan. When you blend blueberries you get a purply blue. Let’s call it Rocket Pop Blue.

Instructions

In a blender, add the raspberries, sugar, and cornstarch. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Next, add the vanilla greek yogurt, key lime juice, coconut milk, sugar, and cornstarch into a blender. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Then, add the blueberries, coconut milk, sugar, and cornstarch in the blender and blend until smooth. Pour the mixture into a container with a spout and place in the refrigerator.

NOW FOR THE FUN PART! …

Pour a small layer of the red mixture into each mold. Place in the freezer for 15 minutes.

Remove the mold from the freezer and add a layer of the white mixture. Freeze for 15 minutes.

If you are using wooden popsicle sticks, stick them in 1/2 way through.

Finally, remove the mond from the freezer and carefully add a blue layer.

Leave 1/4 inch of space from the edge on your last layer. The juices will expand.

If you didn’t use popsicle sticks, carefully press the mold sticks with covers into the Rocket Bomb Pops. 

Freeze for 4 hours plus.

Run a little warm water over the molds to remove the rocket bomb pops easily.

ENJOY!

SHOP THIS POST

Looking for amore great healthy popsicle recipes? How about these…

Figgy Coconut Creamsicles or these Chocolate Avocado Fudgesicles

Homemade Rocket Bomb Popsicles

Print Recipe

Pin Recipe

Homemade Rocket Bomb Pops! A serious blast from the past. SMILE!

• Author: Gwyn

Ingredients

Units USM

We will be using a tiny touch of cornstarch in each of the layers. It will help thicken our layers. I just learned on the cooking channel that it makes ice cream creamier!

Rocket Pop Mold

The Red Raspberry Layer

• 3 cups fresh raspberries, washed and air dried
• 3 tablespoons granulated sugar
• 1/2 teaspoon cornstarch

The White Coconut-Lime Layer

• 1/2 cup vanilla greek yogurt
• 2 tablespoons fresh key lime juice, substitute regular limes
• 1 cup unsweetened coconut milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon cornstarch

The Blue Blueberry Layer

• 3/4 cup blueberries
• 3 tablespoons granulated sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Blueberries have blue skins and lime green insides. When you mix blue and lime green you get cyan. When you blend blueberries you get a purply blue. Let’s call it Rocket Pop Blue. 

Cook Mode Prevent your screen from going dark

Instructions

In a blender, add the raspberries, sugar, and cornstarch. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Next, add the vanilla greek yogurt, key lime juice, coconut milk, sugar, and cornstarch into a blender. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Then, add the blueberries, coconut milk, sugar, and cornstarch in the blender and blend until smooth. Pour the mixture into a container with a spout and place in the refrigerator.

NOW FOR THE FUN PART! …

Pour a small layer of the red mixture into each mold. Place in the freezer for 15 minutes.

Remove the mold from the freezer and add a layer of the white mixture. Freeze for 15 minutes.

If you are using wooden popsicle sticks, stick them in 1/2 way through.

Finally, remove the mond from the freezer and carefully add a blue layer.

Leave 1/4 inch of space from the edge on your last layer. The juices will expand.

If you didn’t use popsicle sticks, carefully press the mold sticks with covers into the Rocket Bomb Pops.

Freeze for 4 hours plus.

Run a little warm water over the molds to remove the rocket bomb pops easily.

ENJOY!

 

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Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

I somewhere read that a pound cake is like the little black dress of cakes because it is perfect for any occasion. I would have to agree and add to that statement. You can also accessorize a multitude of ways just like a little black dress. Whipped cream, raspberries, blackberries, strawberries, peaches all give my pound cake a little extra fancy.

HOW TO MAKE A POUND CAKE: COMMON QUESTIONS

WHY IS IT CALLED POUND CAKE?

Pound cakes date back to the 1700’s and gets the name because of how it is made. Originally, the recipe called for one pound of butter, one pound of sugar, and one pound of eggs.

WHAT DOES ADDING SOUR CREAM TO A POUND CAKE DO?

.Because of the high fat content and acidity, sour cream adds moisture without thinning the cake batter, adds creaminess, controls browning, and helps to activate the baking soda.

WHY SHOULD I USE CAKE FLOUR VERSUS ALL-PURPOSE FLOUR IN A POUND CAKE?

Cake flour is lighter than all-purpose flour. Therefore, it makes a less dense cake.

WHY DO YOU WHIP THE EGGS IN A POUND CAKE?

Egg whites helps the cake to rise and creates great volume! Secondly, the egg whites create a beautiful crispy cracked crust.

LOVE CAKES? LOVE BAKING? HOW ABOUT…

• Brown Sugar Bourbon Cake (This beauty appeared in Sip Northwest Magazine
• Lemon Bundt Cake With Mint Butter Glaze and a Floral Nosegay
• Raspberry Icebox Cream Cake

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 fresh eggs, yolks and whites separated
• 3 cups cake flour
• 1 cup whole sour cream
• 1/4 teaspoon baking soda
• pinch salt
• 1 teaspoon pure vanilla extract

TOOLS YOU’LL NEED

Instructions

Preheat the oven to 300° F. Grease and flour a bundt cake pan.

Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy.

Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined.

In a separate mixing bowl, beat the egg whites to stiff peaks. Fold the fluffy egg whites into the batter.

Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan.

Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate.

Print

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

This Old Fashioned Melt In Your Mouth Sour Cream Pound Cake is easy to make perfect for any occasion.

Course Desserts

Cuisine American

Keyword Cakes, Moist Cake, Pound Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12

Calories 507kcal

Author Gwyn

Ingredients

• 1 cup butter (unsalted | softened)
• 3 cups granulated sugar
• 6 eggs (yolks and whites separated)
• 3 cups cake flour
• 1 cup sour cream (whole sour cream)
• 1/4 teaspoon baking soda
• pinch salt
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 300° F. Grease and flour a bundt cake pan. 
• Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy. 
• Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined. 
• In a separate mixing bowl, beat the egg whites to stiff peaks. Fold the fluffy egg whites into the batter.
• Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan. 
• Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate. 

Nutrition

Serving: 1slice | Calories: 507kcal | Carbohydrates: 75g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 153mg | Potassium: 102mg | Fiber: 2g | Sugar: 51g | Vitamin A: 593IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

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The Del Monte Fresh Pinkglow Pineapple!

Fragrant! Slightly Sweeter than the traditional yellow pineapple! Juicer! Less Acidic!

Delicious!

Put on a pair of fancy cocktail shoes (Pretty Shoes and PJ’s Preferable!) and come on over here and sit by me.

Today I am sharing my personal recipe with this Jewel of the Jungle pink treat.

Be sure to check out the Charming Things: Oh Hello Pink Pineapple for the 411 on the Pinkglow pineapple from Del Monte Fresh.

How about a few more Sparkling Charm Pink Pineapple Recipes…

Pink Pineapple Pizza

Pink Pineapple Dream Cake

Pickled Pink Pineapple

Pink Pineapple Pina Colada Milkshake

Ingredients

1 large Pinkglow pineapple, cut into chunks, frozen
*Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple, Click here. 
1 1/2 cup vanilla ice cream
1 cup coconut cream, cold (Coco Lopez)
1/3 cup coconut milk, cold
1/2 cup white rum, chilled (clear)
1 lime, juiced

optional garnish/s: Pinkglow pineapple slices, cute straws (these or these), mini pinwheels (these or these), and/or maraschino cherries

Mixology

In a blender, add the vanilla ice cream and frozen pink pineapple chunks…

…cold coconut cream, cold coconut milk, chilled white rum, and lime juice.

Blend into a frothy frozen delight.

Pour a bit of honey or clear syrup on a small plate. Spin the rim of a pretty glass in the syrup.

Sprinkle a bit of shredded coconut on a small plate and spin the syrup rimmed pretty glass in the coconut.

Garnish with a slice of pineapple, a cute straw (these or these), mini pinwheels (these or these) and perhaps a maraschino cherry.

Print

Pink Pineapple Pina Colada Milkshake

Oh Hello Pink Pineapple! You look so pretty in this "Pink Pineapple Pina Colada Milkshake."

Author Gwyn

Ingredients

• 1 large Pinkglow pineapple cut into chunks, frozen
• *Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple Click here.
• 1 1/2 cup vanilla ice cream
• 1 cup coconut cream cold (Coco Lopez)
• 1/3 cup coconut milk cold
• 1/2 cup white rum chilled (clear)
• 1 lime juiced
• optional garnish/s: Pinkglow pineapple slices cute straws (these or these), mini pinwheels (these or these), and/or maraschino cherries

Instructions

• In a blender, add the vanilla ice cream and frozen pink pineapple chunks, cold coconut cream, cold coconut milk, chilled white rum, and lime juice.
• Blend into a frothy frozen delight.
• Pour a bit of honey or clear syrup on a small plate. Spin the rim of a pretty glass in the syrup.
• Sprinkle a bit of shredded coconut on a small plate and spin the syrup rimmed pretty glass in the coconut.
• Pour!
• Garnish with a slice of pineapple, a cute straw (these or these), mini pinwheels (these or these) and perhaps a maraschino cherry.
•  

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank You For Spending Time On Sparkling Charm! 

The post Pink Pineapple Pina Colada Milkshake Recipe appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

The Del Monte Fresh Pinkglow Pink Pineapple is on the scene!

Fragrant! Slightly Sweeter than the traditional yellow pineapple! Juicer! Less Acidic!

Delicious!

Grab your apron and meet me in the kitchen. We are making a Pink Pineapple Dream Cake!

Be sure to check out the Charming Things: Oh Hello Pink Pineapple for the 411 on the Pinkglow pineapple from Del Monte Fresh.

How about a few more Pink Pineapple Info and Recipes…

Pink Pineapple Pina Colada Milkshake 

Spicy Pickled Pink Pineapple

Pink Pineapple Pizza 

Pink Pineapple Dream Cake

Ingredients

Cake

1 boxed angel food cake, baked in 2-8″ round cake pans and cooled

*Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple, Click here. 

Creamy Dreamy Pink Pineapple Frosting + Filling

• 1 1/2 cup Pinkglow pink pineapple crushed with juice

Cut the pink pineapple into chunks and crush with a potato masher. Leave the crushed pink pineapple in it’s juices.

• 3.4 ounce package dry instant vanilla pudding
• 2 cups whipped cream
• Optional Garnish: Maraschino Cherries + Pink Pineapple Slices

Directions

Frosting and Filling

Add the crushed pineapple with juice from crushing and the vanilla pudding powder to a medium bowl. Stir gently. Fold in the whipped cream until just combined. Let the mixture stand for 5 minutes.

Pink Pineapple Dream Cake Assembly

Place 1 angel food cake round on a pretty plate or cake stand. Add a large dollop of the dreamy creamy mixture on top of the cake and spread to the cakes edge.

Add the second angel food cake on top of the filling gently. Add the rest of the creamy dreamy pink pineapple filling to the top of the cake and gently frost the cake all over.

Garnish with a pineapple slice and a cherry.

Refrigerate until serving.

Print

Pink Pineapple Pizza

Let's add a touch of savory to this sweet pink pineapple delight and WOOSH! BANG! OH YEAH! Let's Cook!

Author Gwyn

Ingredients

• 4-1/2 " thick slices Pinkglo pineapple cut into 8 triangles each
• *Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple Click here.
• 1 cup pizza sauce
• 1 cup fresh mozzarella shredded, sliced, or pearls

If you prefer to shred, I recommend shredding a fresh mozzarella ball verses pre-shredded mozzarella in a bag. It makes a tasty difference.

• 4 slices Canadian bacon chopped
• fresh basil for garnishing

Instructions

Pizza Crust

• Grease a 12 to 14 inch pizza pan with olive oil. Set aside.
• Whisk together 1 cup of the flour, yeast, sugar, and salt in a large bowl. Pour in the water and oil. Stir until blended.  Gradually add the remaining flour a little at at time to form a soft slightly sticky dough. Turn the dough onto a floured surface knead until smooth and elastic. This will take about 5 minutes. Cover and let the dough rest for 15 minutes.
• Sprinkle a little flour on the pizza dough and stretch the dough onto the prepared pizza pan.

Preheat Oven to 450° F.

Build The Pink Pineapple Pizza

• Spoon on the pizza sauce.
• Top with mozzarella cheese.
• Sprinkle on the Canadian bacon.
• Arrange the pink pineapple across the pizza. YUM!

Bake

• Bake for 12 to 15 minutes until the cheese is just melted.
• Garnish with fresh basil.

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.
Thank You For Spending Time On Sparkling Charm!

The post Pink Pineapple Dream Cake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

The Best Coconut Custard Cake

Original Publish Date 12/20/2021 Updated: 07/18/2021

When To Serve The Best Coconut Custard Cake

This cake will gorgeous on your Thanksgiving, Friendsgiving, or Christmas dessert bar. It might even make your pecan pie cry from feeling left out. Oh! Of course it would be perfect for a coconut fans birthday or a Seafood Extravaganza!

Tis’ always the season to bake! Let’s have some fun!

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Showers | Baby Shower | Easter | Beach Party | Seafood Extravaganza

The Best Coconut Cream Cake

Ingredients

• 1 box white cake mix
• 3 large eggs
• 1 cup buttermilk
• 1/3 cup coconut oil
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 – 14 ounce bag flaked/shredded coconut, sweetened or unsweetened
• optional for texture: 1 cup unsweetened coconut chips
• 1 – 3 ounce box coconut custard mix (Jello)
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup confectioners sugar
• 1 – 8 ounce container mascarpone cheese

Instructions

Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.

Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.

Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.

Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.

Set the cakes on a wire rack and let them cool completely.

Add the heavy cream, confectioners’ sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.

Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.

Peel the parchment paper away.

Using a fork or a wooden skewer, poke holes into the cake.

Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.

Give it a sprinkle of coconut.

Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.

Frosting the The Best Coconut Cake

Add a dollop of dreamy to the top of the cakes.

Or three…

Frost Away!

Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.

Place in the refrigerator until ready to serve!

Please be sure to take a photo and share with me in the comments below!

The Best Coconut Cream Cake

Print Recipe

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The Best Coconut Custard Cake. Creamy! Moist! Delicious! Adapted from the La Madeleine coconut cake. Get the recipe…

• Author: Gwyn

Ingredients

Units USM

1 box white cake mix
3 large eggs
1 cup buttermilk
1/3 cup coconut oil
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 – 14 ounce bag flaked/shredded coconut, sweetened or unsweetened
optional for texture: 1 cup unsweetened coconut chips
1 – 3 ounce box coconut custard mix (Jello)
2 cups whole milk
2 cups heavy cream
1 cup confectioners sugar
1 – 8 ounce container mascarpone cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.

Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.

Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.

Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.

Set the cakes on a wire rack and let them cool completely.

Add the heavy cream, confectioners’ sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.

Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.

Peel the parchment paper away.

Using a fork or a wooden skewer, poke holes into the cake.

Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.

Give it a sprinkle of coconut.

Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.

Add a dollop of dreamy to the top of the cakes.

Frost Away!

Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.

Place in the refrigerator until ready to serve!

Oh my gosh! I am just so excited for you to take a bite! I wish we could sit down with tea and enjoy a piece together. DIVINE!

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These little shimmering  beauties go by many names! Wedding Mints! Holiday Mints! Baby Shower Mints! Cream Cheese Mints! Butter Mints! Bye Bye Mints needs to be added to the list, in a snap your fingers and they will be gone.

Cream Cheese Shimmer Mints

Ingredients

• 8 ounces cream cheese
• 2 tablespoons unsalted butter, softened
• 1 teaspoon peppermint extract (MY FAVORITE!)
• 5 cups powdered sugar
• gel food coloring, your choice
• paint brush
• Silver Luster Dust

Directions

1. Add the cream cheese, butter, and peppermint extract to a mixing bowl and beat at medium high speed until combined.

2. Gradually add in the powdered sugar and continue to mix well (+/- powdered sugar as needed).

3. Options for shaping:

• Roll into a 12 inch ropes and slice.
• Roll into small balls and press with a glass or a fork.

3. Dry for 24 hours on baking sheet.

4. Paint on the luster dust. SO PRETTY!

5. Store in an airtight container separating layers with parchment. Mints can be frozen for up to six months.

Print

Cream Cheese Shimmer Mints

These little shimmering  beauties go by many names! Wedding Mints! Holiday Mints! Baby Shower Mints! Cream Cheese Mints! Butter Mints! Bye Bye Mints needs to be added to the list, in a snap your fingers and they will be gone.

 

Author Gwyn

Ingredients

• 8 ounces cream cheese
• 2 tablespoons unsalted butter softened
• 1 teaspoon peppermint extract MY FAVORITE!
• 5 cups powdered sugar
• gel food coloring your choice
• paint brush
• Silver Luster Dust

Instructions

• 1. Add the cream cheese, butter, and peppermint extract to a mixing bowl and beat at medium high speed until combined.
• 2. Gradually add in the powdered sugar and continue to mix well (+/- powdered sugar as needed).

3. Options for shaping:

• Roll into a 12 inch ropes and slice.
• Roll into small balls and press with a glass or a fork.
• 3. Dry for 24 hours on baking sheet.
• 4. Paint on the luster dust. SO PRETTY!
• 5. Store in an airtight container separating layers with parchment. Mints can be frozen for up to six months.

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank Your For Spending Time On Sparkling Charm!

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Creamy!

Dreamy!

This recipe makes people happy! Plan on big hugs!

 Grab your aprons! I am sharing my recipe with YOU!

This is a great dessert for…
Valentine’s Day  | Galentine’s Day| Mother’s Day | Bridal Shower’s | Baby Shower’s

Easter | PJ Party’s | Girl’s Night | Christmas (Use Cherries) | Picnics | 4th of July

How about this Dreamy Coconut Cream Cake!

Raspberry Ice Box Cream Cake

Ingredients

1 1/2 cups fresh raspberries, washed and air dried on a cloth.

“Strawberries! Blackberries! Peaches! Blueberries! Marionberries! Have FUN! YOU can use any berry you prefer here! Mix it UP! Your choice!”

24 Regular sized graham crackers (3 sleeves)
5 ounce package/box instant vanilla pudding
2 cups whole milk
1 can condensed milk
1 cup heavy cream

Directions

1. line a 9 X 9 baking dish with parchment paper. Leave excess paper hanging over two of the opposite sides. Note: It is helpful if your baking dish has straight sides but not necessary.

2. In a large mixing bowl, mix the instant vanilla pudding, condensed milk, and the whole milk on medium speed until thick. Set aside.

3. In a second bowl, whip the heavy whipping cream and white sugar until stiff peaks form.

4. Gently fold the whipped cream and the vanilla pudding together.

5. Lay the first layer of graham crackers in the bottom of the pan. Set aside.

I trimmed the graham crackers to fit. Not necessary ?

6. Spoon 1/3 of the pudding mixture over the first layer of graham crackers.

7. Scatter 1/3 of the raspberries over the pudding mixture.

8. Repeat two more layers of graham crackers (given them a gentle press to even the layers), vanilla pudding cream, and raspberries.

9. Cover with plastic wrap and refrigerate for 8 hours.

10. Garnish with crushed graham crumbs.

11. Lift the Raspberry Ice Box Cake from the pan using the “hang over” parchment, cut and serve!

Raspberry Ice Box Cream Cake

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Blueberry Ice Box Cream Cake. This is a crowd pleaser! Creamy! Dreamy! Plan on big hugs! Come on over and let me share my recipe with YOU!

• Author: Gwyn

Ingredients

Cook Mode Prevent your screen from going dark

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Easy! “Neapolitan Ice Cream Fun Day Sundaes”

The origins of Neapolitan Ice Cream can be traced back to Italy in the late 1800’s when the Neapolitan immigrants arrived to America. The Italian ice cream was molded, typically using chocolate and pistachio ice cream layered with nuts and fruit. America of course put a spin on it layering vanilla, strawberry, and chocolate.

I am spinning the recipe a little more in the Sparkling Charm Kitchen.

No need to pull out the ice cream churns and salt…

Today I am sharing my EASY! NO CHURN! Neapolitan Ice Cream Recipe and we are making “Neapolitan Fun Day Sundaes!”

Grab Your Aprons!

JOY MENTION!

Happy Mother’s Day Mama! Happy Birthday Jana! I dedicate this recipe to both of you! Because I can’t be with you on these special days, you can each have your own Fun Day Party! …FUN DAYS TOGETHER AHEAD!

Ice Cream Lover! How about my recipes for Bubble Gum Ice Cream, Brown Butter Peach Ice Cream, or Cherry Ice Cream S’Mores!!!

A Perfect Treat For

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Shower’s | Baby Shower’s | Birthday’s  Easter | 4th of July | Pool Parties | National Ice Cream Day | PJ Party’s | Girl’s Night | Book Club Craft Night Christmas | Friendsgiving | Thanksgiving | A Special Summer Treat

Easy! No Churn!

“Neapolitan Ice Cream Fun Day Sundaes”

Ingredients

28 ounces sweetened condensed milk (2 cans)
4 cups heavy whipping cream, cold

Strawberry Ice Cream: 1 cup fresh strawberries, washed and cubed

Chocolate Ice Cream: 1/4 cup cocoa powder
1/4 cup mini chocolate chips or crushed chocolate

For this recipe I used my most favorite dark chocolate from The Seattle Chocolate Company!  Creamy + Dreamy + Perfect Texture! MMMMMMM!

I SAY TREAT YOURSELF TO THIS DELIGHTFUL CONFECTION!

I love to shop small to support small business owners! I order my Seattle Chocolates from Pine and Moss, a darling boutique in the Pacific Northwest. These chocolates make great gifts! Pine and Moss carries a Celebration Series and keeps a variety of Seattle Chocolates to choose from in stock.

Go make yourself a cup of tea, get comfy, and click here to shop Pine and Moss.

OH YES! Go ahead and give yourself a big hug  ? and high fives  ? because this is a Military Owned Small Business too! DOUBLE SUPPORT! SMILE!

Vanilla Ice Cream: 1 teaspoon vanilla bean paste (or a 1 teaspoon vanilla)

1 pound loaf pan, frozen
3 rubber spatulas
parchment paper

Sundae Topping Ideas! Have Fun, Okay! 

Maraschino Cherries
Rainbow Sprinkles (These are my favorite.)
Chocolate, Caramel, and/or Butterscoth Sundae Syrup
Whipped Cream
Peanuts

Note: I ran out of parchment paper. In the photo below I used these super cute glassine sealable snack bags that I use for my husbands lunch. Check out the cute prints. They are wonderful!

Directions

1. Add the sweetened condensed milk and the cold whipping cream to a large mixing bowl and mix on medium speed until stiff peaks form.

2. Separate the mixture into three bowls.

Bowl 1 = Strawberry: Using a rubber spatula/1, gently fold in the Strawberries. Set aside.

If you would like your strawberry ice cream to be pink, simply mix at low speed for 1 minute.

Bowl 2 = Vanilla: Using a rubber spatula/2 gently fold in the vanilla paste or vanilla extract. Set aside.

Bowl 3 = Chocolate: Add the coco powder and mix on low speed until combined. Using a rubber spatula/3, gently fold in the mini chocolate chips or crushed chocolate bar. Set aside.

3. Remove the frozen loaf pan from the freezer.

4.  Cut and fold 2 pieces of the parchment the width of the pan by 6 inches tall.

READ #5 FIRST AND LOOK AT MY PHOTO! This is EASIER THAN IT SOUNDS + FUN TO DO!!!!!! SMILE!

5. Hold one piece of the cut paper tall. With spatula/1, add 2 large dollops of the strawberry mixture on one side of the paper. With spatula/2, add 2 large dollops of the vanilla mixture. With spatula/3 add two large dollops of the chocolate mixture. This will hold the paper in place.

6. Continue step #5 until the pan is filled.

7. Gently remove the paper pulling straight up.

8. Freeze the Neapolitan Ice Cream for at least 5 hours.

9. When ready to serve, scoop each flavor into a pretty dish or sundae cups.

10. FUN! Arrange your favorite toppings and get busy!

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank you Kimberlee with Pine and Moss for sharing my favorite chocolate in a Happy Package.

The post Easy! “Neapolitan Ice Cream Fun Day Sundaes” appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Anything that starts with the word “mini” is fun to eat!

Add some edible sparkle and friends we have a party waiting to happen!

Today I am sharing a super fun way to make a cake even more fun to eat.

Grab your aprons and meet me in the kitchen!

Perfect Little Cakes For

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Shower’s | Baby Shower’s | Easter

Homemade Gifts | PJ Party’s | Girl’s Night | Wine Club | Book Club

Mini Sparkle Bundt Cakes

Ingredients

1 box vanilla cake mix
1 teaspoon lemon extract (optional)
2 +/- cups powdered sugar
4 +/- tablespoons milk
1 teaspoon clear vanilla
4 pastel gel food colors
1 tablespoon white food coloring
edible star glitter
6 mini bundt pan/s (Bundlette Pan)
cooling rack

Directions

1. Pre-heat oven to 350° F.

2. Spray the mini bundt pans with bakers cooking spray and set aside.

3. Place a cooling rack over a sheet of aluminum foil, parchment paper, or a large cookie sheet.

3. Follow the instructions on cake box to make the batter. Stir in the lemon extract if preferred.

4.  Fill the mini bundt pan 1/2 full with cake batter.

5. Bake until golden brown. This will take about 20 minutes depending on your oven.

6. Invert the cakes on the cooling rack and let them cool completely.

In the meantime…

7. Add the powdered sugar, clear vanilla, white food coloring, and water to a large mixing bowl and whisk until smooth. The icing needs to be a tiny bit thick, adjust accordingly.

8. Separate the glaze into four small bowls (Cereal will bowls work great!) and add a few drops of the food coloring to each. Mix until combined.

9. Carefully flip the cake pan over on the cooling rack.

10. Drizzle the icing over each cake and top with the star glitter.

Print

Mini Sparkle Glazed Bundt Cakes

Print Recipe

Pin Recipe

Well Hello!

Today I am sharing a super fun way to make a cake fun even more fun to eat.

After all…

Anything that starts with the word “mini” is fun to eat!

Add some edible sparkle and friends we have a party waiting to happen!

Grab your aprons and meet me in the kitchen!

• Author: Gwyn

Ingredients

1 box vanilla cake mix
1 teaspoon lemon extract (optional)
2 +/- cups powdered sugar
4 +/- tablespoons milk
1 teaspoon clear vanilla
4 pastel gel food colors
1 tablespoon white food coloring
edible star glitter
6 mini bundt pan/s (Bundlette Pan)
cooling rack

Cook Mode Prevent your screen from going dark

Instructions

1. Pre-heat oven to 350° F.

2. Spray the mini bundt pans with bakers cooking spray and set aside.

3. Place a cooling rack over a sheet of aluminum foil, parchment paper, or a large cookie sheet.

3. Follow the instructions on cake box to make the batter. Stir in the lemon extract if preferred.

4.  Fill the mini bundt pan 1/2 full with cake batter.

5. Bake until golden brown. This will take about 20 minutes depending on your oven.

6. Invert the cakes on the cooling rack and let them cool completely.

In the meantime…

7. Add the powdered sugar, clear vanilla, white food coloring, and water to a large mixing bowl and whisk until smooth. The icing needs to be a tiny bit thick, adjust accordingly.

8. Separate the glaze into four small bowls (Cereal will bowls work great!) and add a few drops of the food coloring to each. Mix until combined.

9. Carefully flip the cake pan over on the cooling rack.

10. Drizzle the icing over each cake and top with the star glitter.

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon Associate I earn a percentage from qualifying purchases at no extra cost to you.

The post Mini Sparkle Bundt Cakes appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Fun for all ages all year round!

Homemade Sidewalk Chalk Color Cubes are little bits of colored joy for you, your family, and all who get to view it!

This year my resolution was to find a way to Spread Sparkle with random acts of kindness at minimum once a week.

We have a walking trail behind our home. Inspired by all of the beautiful side walk art for photographs on social media, I decided to whip up a batch of chalk for my neighborhood.

I started the fun with a Hop Scotch Board ending with a pile of chalk for passers by to have a little fun too.

This easy recipe only needs a few ingredients!

DIY Sidewalk Chalk Color Cubes

“Little Bits of Joy For Everyone!”

Materials

Plaster of Paris
tempura paint powder
silicone mold/s
disposable plastic cups
wooden sticks for stirring
plastic zip lock bags
scissors

Directions

FYI AVOID THE DISPOSING OF PLASTER OF PARIS IN SINKS! IT WILL CLOG YOUR PIPES!

1. In the plastic cups, divide the Plaster of Paris mix into the number of colors you plan to make. Follow the directions on the Plaster of Paris packaging in accordance with how much you added to each cup. I used two parts Plaster of Paris to 1 part water.

2. Sprinkle in a little tempera paint into each cup and stir until you reach your desired color.

HAVE FUN!

3. Put each color into a baggie and snip off one corner of each bag.

NOW FOR UNICORN RAINBOW FUN!

4. Like piping icing on cupcakes, add random colors into each cube of the mold/s.

5. Allow the mixture to harden.

6. Gently pop them out! Go have fun!

Oh YES!

PLEASE take a photo and tag me on instagram and add #sparklingcharmeverything

Print

Homemade Sidewalk Chalk Color Cubes “Little Bits of Joy For Everyone!”

Print Recipe

Pin Recipe

• Author: Gwyn

Ingredients

Plaster of Paris
tempura paint powder
silicone mold/s
disposable plastic cups
wooden sticks for stirring
plastic zip lock bags
scissors

Cook Mode Prevent your screen from going dark

Instructions

FYI AVOID THE DISPOSING OF PLASTER OF PARIS IN SINKS! IT WILL CLOG YOUR PIPES!

1. In the plastic cups, divide the Plaster of Paris mix into the number of colors you plan to make. Follow the directions on the Plaster of Paris packaging in accordance with how much you added to each cup. I used two parts Plaster of Paris to 1 part water.

2. Sprinkle in a little tempera paint into each cup and stir until you reach your desired color.

HAVE FUN!

3. Put each color into a baggie and snip off one corner of each bag.

NOW FOR UNICORN RAINBOW FUN!

4. Like piping icing on cupcakes, add random colors into each cube of the mold/s.

5. Allow the mixture to harden.

6. Gently pop them out! Go have fun!

Oh YES!

PLEASE take a photo and tag me on instagram and add #sparklingcharmeverything

PIN IT

SIDEWALK CHALK IS FUN FOR EVERY SEASON

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Shower’s | Baby Shower’s | Easter

Homemade Gifts | PJ Party’s | Girl’s Night | Christmas | Friendsgiving | Thanksgiving

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon Associate I earn a percentage from qualifying purchases at no extra cost to you.

The post DIY Sidewalk Chalk Color Cubes “Little Bits of Joy For Everyone!” appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.