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. 

Cake Recipes, Angel Food Cake Recipes, Libbie Summers Recipes, A food-inspired life, Sprinkles, #libbiesprinkles, Desserts, Easter Desserts, Spring Cakes, Spring Desserts,

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.
Cake Recipes, Angel Food Cakes, Spring Cakes, Sprinkle Cakes, Confetti Cakes, Libbie Summers, A food-inspired life,

*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.

 

Watch the beautiful video for this frosting!!

A Sprinkle Pop Up Party in Charleston, SC!

by Libbie Summers
Assisted by David Dempsey
Located at Fritz Porter

Excited to be in Charleston during the Charleston Wine+Food Festival! Bring the kids!!! Yes, this is Libbie and I said bring the kids!! This is going to be fun. A sprinkle pop up shop and fun sprinkle decorating station. You can shop, and if you trust me, I’ll entertain the kids! Make sure to pick up some sprinkles for your own decorating or just to keep the littles busy!!

#LibbieSprinkles Pop Up Shop
Friday, March 2nd
3:30-5.30pm

The Salon at Fritz Porter
701 E Bay St #106
Charleston, SC 

This Pop Up shop design started with HUGE papier-mâché sprinkles! Take a peek at how it all came together (it took 4 hours, but you get to see it in 40 seconds!)
Sprinkles Pop Up Shop now through March 4th at Fritz Porter (if you haven’t been, you MUST check out this super cool design collective!)

Purchase #LibbieSprinkles HERE!
Get Sprinkle Recipes HERE!

 

 

 

 

The Sprinkle Boomerang Station That Got Out of Control

by Libbie Summers
Assisted by David Dempsey
Venue: The Greenhouse SSI 
Sponsored in part with Leopold’s Ice Cream and Dixie Vodka
Photography by Kelli Boyd, Mary Margaret Curtis, and Mary Beth Thomas at The Southern C Summit

On February 7th I participated in the opening night party for The Southern C Summit. I was asked to create a special cocktail with #LibbieSprinkles but I just  HAD to add little magic…like a sprinkles Boomerang station! It was a blast- to say the least. Then things took a turn.. See below if you can recognize anyone you know!
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation

Sprinkle Cake Cocktail
makes 1

What you need: 
1 tablespoon #LibbieSprinkles
2 ounces Dixie Vodka
2 ounces cream soda
2 ounces seltzer water
splash of cherry juice

What to do: 
1. Rim a cocktail glass with sprinkles.
2. Pack with ice
3. Add vodka, cream soda and seltzer water. Stir.
4. Splash with cherry juice and drink up!

Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation

Recognize anyone you know?

Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation
Libbie Summers, A Food-Inspired Life, Sprinkles, SprinkleBooth, Photo Booth, The Southern C Summit, Boomerang, Photostation

 

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.
Girl Scout Cookies, Girl Scout Cookie Hack, Ice Cream Desserts, Ice Cream Tarts, Libbie Summers, A food-inspired life
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.
Girl Scout Cookies, Thin Mint Cookies, Girl Scout Cookie Hacks, Libbie Summers, A food-inspired life, Ice Cream Desserts,

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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