Libbie Loves: Easter

by Libbie Summers
Assisted by David Dempsey

An Easter basket doesn’t need to be filled with only candy! Here are a few things I’m loving right now!

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1. Printed Cotton and Silk Blend Wrap Dress from Diane von Furstenberg
Because I love this thin maxi wrap dress for a spring travel staple to use as a dinner dress (with silk shorts and chemise under), as a bathing suit cover up or a light wrap over jeans and a tee. 

2. La La The Lamb Necklace from Gunner and Lux
Because an adorable lamb is not just for kids and can add whimsy to any Spring look.

3. Gourmet Chocolate Vegetable Garden by Maggie Louise
Because I love the chocolate work done by Maggie Louise and this vegetable garden box is quite possible the cutest thing ever. Those asparagus spears! 

4. Dinosaur Egg Cup from RedCandy
Because I love a soft boiled egg and toast. Put it in a whimsical egg cup and I’m all in! 

5. Spring Break Sprinkles
Because these “sprinkles with a backstory” just scream SPRING!!! I love them so much. 

6. Marni Velvet Pumps from Marni
Because a pink velvet pump is the new neutral. 

7. Bargain Cloth Napkin Bundle from Dot and Army
Because I love this female owned Southern company! Their seersucker napkins are adorable, but this bargain cloth bundle I especially love because it reminds me of France.  

8. So Much to Celebrate by Katie Jacobs
Because the details of entertaining don’t have to be difficult and Katie’s book is filled with ideas and recipes for every occasion…and it’s as adorable as its author! 

9. Rosé Amigo Circle Bag from
Because round bags and round pillows are everything this season and I love a pale pink to work with any look. 

Sprinkle Angel Food Cake with Pink Cloud Frosting

By Libbie Summers
Assisted by David Dempsey

My husband’s grandmother, Reba, used to ship homemade angel food cakes to him in college. A few times a year I like to make him one, using a derivation of Reba’s recipe because it brings him great joy. This Sprinkle Angel Food Cake with Pink Cloud Frosting was the prettiest homespun chic cake I think I have ever made and it will be the centerpiece of our Easter brunch…in honor of Reba. 

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Sprinkle Angel Food Cake with Pink Cloud Frosting
Serves 12

What you need: 
1 cup cake flour, sifted
1/4 teaspoon salt
1 3/4 cup super fine vanilla sugar*, divided (can sub regular sugar. For super fine sugar, process in a food processor for 1-2 minutes)
1 dozen egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup Hog Wild Sprinkles (or your favorite sprinkles)
Pink Cloud Frosting (recipe to follow)
1 tablespoon Spring Break Sprinkles for garnish

What to do: 
Preheat oven to 350ºF.
In a medium size bowl, whisk together the flour, salt and half of the sugar. Set aside.

In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, 1/3 cup warm water, cream of tartar and vanilla extract. Beat the mixture just until foamy. With the mixer running, slowly add in the reserved sugar. Beat on medium-high speed until medium peaks form (peaks will stand, but will then droop slightly after a few minutes).

Remove bowl from the mixer. Dust the top of the egg whites with some of the flour mixture and fold in gently with a spatula. Toss the sprinkles into the remaining flour mixture. Fold the sprinkle flour mixture into the batter in two parts, being mindful to fold well each time.

Spoon mixture into an ungreased angel food cake pan (I used a solid bottom non-stick, but a removable bottom works great too). Give a little jiggle before placing in the oven (do not tap on counter and DO NOT SMOOTH TOP, just a little movement. Bake until a wooden skewer inserted in the center comes out clean (about 35 minutes).

Cool upside down on a cooling rack for 2 hours before removing from pan. To remove run a knife along the outside and inside parameter of the pan and then release with a shake.

Frost cake with Pink Cloud Frosting and decorate with Spring Break Sprinkles. Serve immediately.

Pink Cloud Frosting
(a 7 minute frosting without the double burner…boom)

What you need: 
1 egg white
1 cup superfine vanilla sugar* (can substitute regular superfine sugar)
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 drops pink food coloring (liquid works best here)

What to do: 
In a large mixing bowl, whisk together egg white, sugar, extract and cream of tartar. Pour in 1/2 cup BOILING water and beat on high using a hand mixer until light and fluffy (about 5-7 minutes. Mix in food coloring just until combined.
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*Vanilla Sugar is sugar that has been steeping with a split vanilla bean. It’s a life changer in baking! I always have a large jar working in my pantry. 1 vanilla bean will work for 3 rounds of the sugar.


Easter Cake Decorating

By Libbie Summers
Assisted by David Dempsey

I love a homespun chic cake decoration for Easter and these take the cake (see how I did that)! 

1. Robin’s Egg Cake
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What to do: Frost your cake using a frosting tinted robin’s egg blue. Cover your surface with paper towels (trust me, this gets messy). In a small bowl, stir together 1 tablespoon cocoa powder and 3 tablespoons vanilla extract. Dip a clean paint brush into the cocoa mixture and tap off any extra. Holding the brush in one hand, tap it against the other hand over the cake to create a splatter effect. You can also flick the bristles with your index finger toward the cake. Decorate with purchased malted eggs. 

2. Peep Show Cake
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What to do: Frost a two tiered cake with a pale yellow frosting. On the lower tier, pipe rosettes around the sides of the cake only. On the second tier, place peeps around the perimeter. PRO TIP: Leave the peeps joined as they come packaged as they are easier to shape around the cake. Save one peep for the top! 

3. Jelly Bean Tower Cake (with pom poms natch)
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What to do: Frost 3 different tube cakes with a thick layer of tinted frosting.  Then, painstakingly, add jelly beans to cover the cakes. Top with pom poms (optional). 

4. Malted Vanilla Cake
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What to do: Frost the cake with a copper tinted frosting. Place a mound of store bought cotton candy on the top of the cake and top with malted Easter eggs. 
Get the Vanilla Malted Cake recipe HERE.
Photography by Chia Chong

5. Pink Cloud Sprinkle Cake
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What to do: Frost a sprinkle cake with an egg white frosting and sprinkle with Spring Break Sprinkles

Need a refresher on how to frost a layer cake? Watch my video HERE. 

Bunny’s DIY Easter Apron

by Libbie Summers
Assisted by David Dempsey

The word applique used to scare me, then I did it (crudely) a couple of times and now it’s my go to for immediate sewing gratification. I’ll wear this Spring inspired bistro apron all year…as soon as I can rip it off one Ms. Bunny Ragsdale. 

1 bistro apron (I used white)
A few scraps of fabric (gingham and polka dot preferably)
Patterns made of card stock (flower, pistil and leaf )
1 pair scissors
Colorful thread (I used green)
Basic sewing machine (you can also do this by hand)

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What to do:
Step 01
Use your stencils and trace onto the fabric scraps. Make a few of each, and cut out.

Step 02
To machine applique you don’t need a fancy machine, just a basic machine capable of doing a zigzag stitch.

Stitch around the perimeter of your applique pieces using a tight zigzag stitch on your sewing machine, or alternatively, stitch by hand using a blanket stitch. Change your thread colour as you go to match (or contrast if you like) with each applique piece. When stitching curves and corners, put the needle down into the fabric on the opposite side to the way you are going to turn, then lift the foot and pivot the fabric.

I stitched the centers/pistils onto every flower first, then pinned them into the placement I wanted on the apron. Then starting sewing!!

Step 03
Apron up and serve your best smile with Easter dinner!

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Other fun applique projects:
DIY Watermelon Napkins
Triple Scoop Ice Cream Appliqued Kite (perfect to decorate a nursery)

Jelly Beans and Bunnies Easter Tablescape

By Libbie Summers
Assisted by David Dempsey

An Easter lunch table is the perfect time to have a little fun. I love this table for so many reasons, from the gingham chair cushions to the papier mache bunnies! What I love most? Dessert on the table in the form of jelly beans! 

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Jelly Bean and Bunny Easter Tablescape
serves 4

What you need: 
Adorable hand-sewn gingham cushions
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3 Papier Mache Bunnies (lavender, pink and a certain shade of orange) for the center of the table
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Pink glassware, vintage bunny pressed glass dishes, white plates, flatware, torn gingham fabric napkins and JELLY BEANS!!!!!
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Bunny costume with festive Easter hat (optional)
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Happy Easter!!


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