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. 

Happy 59th Birthday Barbie!

By Libbie Summers
Assisted by David Dempsey

GIRL, you don’t look a day over 27. 
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Get Barbie’s Birthday “Cake” Cookie Recipe HERE!
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Who’s your Ken? We all dated one.

Thin Mint Ice Cream Sprinkle Tart

By Libbie Summers
Assisted by David Dempsey

If you’re like me, when Girl Scout cookies come out each year I immediately eat one box of Thin Mints (preferably frozen…but I’m not picky). Then…what do you do with the rest? Sure, you could merely eat them from the box and there is no shame in that game, but I wanted to elevate a box of  Thin Mints just a bit for a weekday lunch. So…in Girl Scout cookie hack fashion, I made a tart.
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Thin Mint Ice Cream Sprinkle Tart
serves 8-10

What you need:
1 box (32 cookies) Girl Scout Thin Mint Cookies, divided
2 tablespoon butter, melted
1/3 cup sprinkles (I used green), divided
5 scoops chocolate ice cream, slightly softened so it is spreadable
5 scoops mint chip ice cream, slightly softened so it is spreadable
Whipped Cream (optional)

What to do:
In a food processor fitted with a blade attachment, add 1 sleeve (16 cookies), and pulse until fine crumbs form. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom and mix in 2 tablespoons sprinkles. Using the bottom of a measuring cup or glass, press crust firmly into the bottom of the pan and half way up the sides. Freeze for 30 minutes.

Dollop the chocolate ice cream over the frozen crust and gently spread around. Smooth flat with an offset spatula. Sprinkle a scant 2 tablespoons sprinkles over. Freeze for 1 hour.

Dollop the mint chip ice cream over the cookies and smooth flat with an offset spatula. Freeze until firm (about 4 hours or cover with plastic wrap and freeze overnight).

To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate and decorate with whipped cream, remaining cookies and remaining sprinkles. Cut into slices and serve.
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Don’t like reading a recipe? Watch the video instead!

Thin Mint Ice Cream Sprinkle Tart (VIDEO)

By Libbie Summers
Assisted by David Dempsey

If I would have had a uniform…I would have worn it.

Get the written recipe HERE!
Get more #libbiesprinkles recipes HERE!

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