If you follow along on my instagram account, you may have noticed I’ve been baking quite a bit since September (well, quite a bit more than usual, if that’s possible). The reason is that I have been recipe testing like a mad woman, working on my first book.
I’m still pinching myself about the whole thing. I spent all middle school and junior high writing short stories, novellas, and poems in the free time I had, dreaming that maybe one day my work would make its way to book form. So while ‘cookbook’ was never in my plans (I was always working on some Nancy Drew enters Narnia with Sweet Valley High make-out scenes type book), I am so excited to have this opportunity.
I still have a lot more work to do, but my cookbook will be coming out Fall 2016, and is being published by Avery in the US and Penguin in Canada. It will be a book focused on baking with a handful of favorites from this space, but will mostly contain new recipes. I will also be photographing the entire book.
So, how about cake to celebrate? I’m enamored with blood oranges, and decided to top a buttermilk cake with some blood orange frosting. The bright purple juice naturally dyed the icing a light shade of pink, and I couldn’t be happier. Gold sprinkles never hurt anything, either (and the color combination was inspired by these plates, which I have fallen so hard for). Hip Hip Hooray!
Buttermilk Cake Recipe
Adapted from Nothing but Delicious
I have made this cake before in two layers, and it turned out just fine, although it was a bit dense. I do recommend making three layers. The cake above shows two – I actually did make three, but the third layer got nibbled on by my kids.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (two sticks) unsalted butter at room temperature (about 70 degrees)
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
Preheat the oven to 350. Butter three 8-inch round cake pans (make sure cake pans are at least 2 inches tall). Line the bottoms of the pans with parchment paper, then butter and flour the pans (if you need a visual on this step, here is a You Tube video that is helpful).
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. Mix together the buttermilk and sour cream in a small measuring cup, and set aside.
In the bowl of a standing mixer, whip the butter with a whisk attachment at medium speed until light and fluffy. Add the sugar, and beat again until light and fluffy, about 3 minutes. Add eggs one at a time, scraping down the sides as needed. Add the vanilla, then whisk the batter again at medium speed for 4-5 minutes, until the batter is light and voluminous.
Using a spatula, fold in the flour and the buttermilk-sour cream mixture in three additions, beginning and ending with the flour.
Divide batter evenly among the prepared cake pans and bake 25-30 minutes, or until set in the center and a cake tester comes out with just the slightest bit of crumb.
Blood Orange Frosting Recipe
Start with 1/8 teaspoon salt, and add more if the frosting is too sweet.
2 cups (4 sticks) unsalted butter, room temperature
zest of one blood orange
1/4 cup blood orange juice
2 teaspoons vanilla
2 tablespoons Triple Sec (optional)
1/8-1/4 teaspoon salt (see note)
4 cups powdered sugar
In the bowl of a standing mixer, beat the butter until creamy. Scrape down the sides and add the orange zest, juice, vanilla, Triple Sec (if using) and salt. Mix on low until combined, and then beat the ingredients together for a minute. Turn the mixer back to low, and slowly add the powdered sugar, mixing until combined. Increase the speed to medium-high, and then beat 6-8 minutes until light and fluffy.
141 Comments
aubrey thompson
Tuesday, June 28, 2016 at 11:21 ammade this today for fun. I used 3 6 inch cakes and some muffin tins. came out beautiful. I also used a dark chocolate ganache in between the layers. thank you for the great recipe, will make again soon!
Larissa
Friday, June 24, 2016 at 4:24 amWhat a beautiful cake! It must taste amazing too, I can’t wait to give it a try this summer. I included a link to your recipe in my round-up of creative cakes: http://www.shopbox.com/blog/creative-cake-ideas-for-your-bakery 🙂
Sarah
Monday, May 30, 2016 at 7:17 pmOh my gosh! This sounds so good! The recipe doesn’t sound too complicated either, which is good for me. The cake also looks so pretty! I love the gold sprinkles that you put on it as well, it makes the cake look especially good.
Marie-Ève
Tuesday, June 2, 2015 at 8:47 pmHi! This looks sooo good! Is this recipe going to be part of your upcoming book?!
marcella
Friday, May 1, 2015 at 9:59 amI’have done it today,what a wonderful cake…
I ‘d like do it again maybe with a little change in the flavour and colour as it will be on the end of may for the first communion of my son. I think I could bake it two days before and frostening it the day before keeping in the fridge or in the counter ???
thank you
Marcella
Sarah
Tuesday, May 5, 2015 at 8:05 pmI’m so glad you like the cake! I think the cake would be okay made a day before, but two days might make it a tiny bit stale.
krystine
Sunday, April 26, 2015 at 12:34 pmMade this frosting last night for some birthday cupcakes and it turned out peeeeeerfect. Great recipe. Thank you!!
Gina
Wednesday, April 15, 2015 at 12:51 pmHave you ever tried these as a cupcake? This looks amazing!
Jessica Robinson
Sunday, March 1, 2015 at 8:19 pmSarah-
I’m SO excited about your first cookbook. I’m sure it’s going to be amazing! (and absolutely gorgeous pics!!)
Wesley Tyler
Sunday, February 15, 2015 at 11:48 pmthis cakes icing is what drew me in, i cant wait to try this! I enjoyed your site, seems i am always looking at, cooking, or eating food of some sort! I just love food and cooking, i collect old cook books. Mostly southern, i own http://howtocooksouthern.com/ I try to focus on Southern Cooking, food history and Etc…. Wes :)>
Kristan@the-broken-bread
Wednesday, February 11, 2015 at 4:21 pmwow! What wonderful and exciting news. I can only image how beautiful your book is going to be Sarah!! Congratulations !! I seriously cannot wait to get my hands on it when it comes out!! woo hoo.
violet
Sunday, February 8, 2015 at 3:16 pmI really love this cake the frosting looks so light and tasty! I will try this soon! congrats!
Alan Spedding ( cumbriafoodie )
Sunday, February 8, 2015 at 2:19 pmButtermilk and blood orange….lovely combination. Im on the case this week.
Thank you and hi from the UK.
Alan ( cumbriafoodie )
Gemma
Friday, February 6, 2015 at 7:58 amThis frosting has a gorgeous pale pink shade! =) What a great way to naturally add color to your frosting.
The cake is absolutely gorgeous, perfect for Valentine’s Day.
xoxox
kristie {birch and wild}
Wednesday, February 4, 2015 at 9:41 pmCongratulations! So deserved. You have so many fans that have been waiting patiently!
Trisha
Wednesday, February 4, 2015 at 6:26 amCONGRATULATIONS!! so amazing – cannot wait for your book. it is going to be awesome! x
Cake Chocolate Cheese
Tuesday, February 3, 2015 at 3:37 pmYou’re enamored with blood oranges, I’m enamored with buttermilk! I think buttermilk makes THE BEST cakes! I bet the blood orange frosting is to die for too. Congrats on the new book, I can’t wait to take a look at it.
Elizabeth
Saturday, January 31, 2015 at 7:18 amWoooooo!!! Congrats Sarah! I look forward to that cookbook. The buttermilk and blood orange cake looks fantastic (as usual), a good way to celebrate indeed. 🙂
Clairie
Thursday, January 29, 2015 at 8:33 amOh my! The the combination of the pink frosting and gold sprinkles is just incredible, but your photos are even more tempting! I’m so happy that you will be photographing the entire cookbook! I think food photography is real art, and I’m in love with your sense of minimalism and soft tones. Honestly, if I was cooking, the result never looked so amazing – and definitely not on the pictures! I recently realized how important is how we see the food we are we eating, creative dining events like this helped me a lot: the combination of an ordinary place and professional cooks revealed that creating a dish that looks delicious is easier than I thought and it’s all about the small details… Pretty eye-opening! My favourite one is the third picture with the unusual composition!
Kelsey M
Wednesday, January 28, 2015 at 8:14 pmCongratulations! How very exciting indeed!!
A blood orange cake is the perfect way to celebrate!
http://www.alittlerosemaryandtime.com
Jennifer
Wednesday, January 28, 2015 at 2:07 pmMy good friend just asked me to make this for her. Can’t wait to try it!
Sugar et al.
Tuesday, January 27, 2015 at 6:33 pmCongratulations Sarah! Big fan of your work and I can’t wait to see the book The cake is so gorgeous!
Shaheen
Tuesday, January 27, 2015 at 9:14 amSuch AMAZING news. Can’t wait. Hopefully it’ll make its way to the UK soon as well. x
LoveCompassionateLee
Monday, January 26, 2015 at 3:55 pmCongratulations Sarah!
Erika
Sunday, January 25, 2015 at 9:56 amWowowow congrats Sarah!!!! So looking forward to what is sure to be a PHENOMENAL cookbook! Loving the pink frosting on this delicious-sounding cake–that overhead photo of all the strong cut lines in the cake is just pure beauty!!
Izy
Saturday, January 24, 2015 at 10:13 pmoh my goodness!! Congratulations Sarah, that is such amazing news. I can’t wait to see it 🙂
Emma Galloway
Saturday, January 24, 2015 at 8:34 pmYay the word is out!!! So incredibly happy for you my dear. Can. Not. Wait! Much love xx
Carol at Wild Goose Tea
Saturday, January 24, 2015 at 8:17 pmCongratulations!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Writing and the photographing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Very impressive!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I am smiling as I am being will here!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Lizzie
Saturday, January 24, 2015 at 9:20 amCongratulation on the book. I just found your blog, but I am already dying to make some of the recipes. Your pictures are just amazing!
Dani | theloveofvanilla
Thursday, January 22, 2015 at 5:01 pmCongrats on the book 🙂 your photos are always so beautiful I can’t wait to see what the book will look like!
Ooo I do love cake and I love blood orange anything. This sounds interesting and a must try! I haven’t made a cake in such a long time.. last one I made the magpies came in through the kitchen window and picked all the fruit off the top. I was too upset and disgusted to try and salvage it… Damn birds!
Brenda @ a farmgirl's dabbles
Thursday, January 22, 2015 at 6:34 amYay!!! Congrats to you on your book! And please, pass a bowl of this frosting. 🙂
Kathryn
Thursday, January 22, 2015 at 3:30 amHip hip hooray! I can’t tell you how excited I am about your book new. I know it’s going to be a beauty and something I will turn to time and time again.
Jessica
Wednesday, January 21, 2015 at 5:42 pmCongratulations on the book!!! So exciting 🙂 As soon as I saw the photo I knew I wanted to make this cake, and I didn’t even know what it was. Can’t wait to try it!
Marissa | Pinch and Swirl
Wednesday, January 21, 2015 at 3:07 pmSo excited for you (and for me!) about your new book, Sarah. Congratulations! And this cake looks absolutely wonderful!
Heather
Wednesday, January 21, 2015 at 2:16 pmSo happy for you. Congrats. xo
Saffron & Sun
Wednesday, January 21, 2015 at 1:50 pmThis blood orange frosting looks amazing!!
Sarah
Wednesday, January 21, 2015 at 2:04 pmThank you!
Chanele Eichbauer
Wednesday, January 21, 2015 at 12:40 pmHi Sarah, congrats! I can’t wait. Everything I try of yours, turns out fantastically. I would love to make this cake and noticed that you say to use three pans, but in the picture there’s only two layers? Is the batter enough for three pans or just two?
Thanks!
Chanele
Sarah
Wednesday, January 21, 2015 at 2:04 pmChanele!
I forgot to mention that; thanks. I have made it in two layers previous to this cake, and it does turn out, but the layers are a bit dense. I did make 3 layers for this cake, but only used two, and the other one was nibbled on by my kids, ha. I think it tastes better divided into three layers. I hope that helps. (also, thanks for the kind words!)
naomi
Wednesday, January 21, 2015 at 12:10 pmOh, this is so fantastic! Congrats, Sarah! So well deserved and I can’t wait.
Sarah
Wednesday, January 21, 2015 at 2:04 pmThank you so much Naomi! xx
yossy
Wednesday, January 21, 2015 at 9:03 amMany congrats!!!
Sarah
Wednesday, January 21, 2015 at 11:32 amThank you Yossy! I can’t wait to see yours! 🙂
Brian @ A Thought For Food
Wednesday, January 21, 2015 at 9:01 amDoing a happy dance! Congrats Sarah! This is wonderful news!!!
Sarah
Wednesday, January 21, 2015 at 11:31 amThank you Brian! xx
maya
Wednesday, January 21, 2015 at 7:46 amSuch great news! Can’t wait… and I’m so excited for you!
Sarah
Wednesday, January 21, 2015 at 11:31 amMaya! Thank you so much. I still remember when you stopped by other little blog and gave such kind, helpful comments. They meant so much to me, and I’ve been a big fan of yours since. xx
Stephanie @ Girl Versus Dough
Wednesday, January 21, 2015 at 7:28 amI LOVE this news! Congrats, Sarah! I cannot wait to see it come together. 🙂
Sarah
Wednesday, January 21, 2015 at 11:29 amThank you Stephanie! xx
Lindsey |Mabel & the Wooden Spoon
Wednesday, January 21, 2015 at 6:43 amThis is the BEST news. Congratulations!!!
The cake is beautiful.
Sarah
Wednesday, January 21, 2015 at 11:28 amThank you Lindsey!
Lucie
Wednesday, January 21, 2015 at 5:33 amI’m so glad I just found your Instagram account by chance and clicked to reach you blog. Everything looks delicious and your pictures are poetries 🙂
Sarah
Wednesday, January 21, 2015 at 11:27 amThank you Lucie! 🙂
ALYCIA @ FOODBLOGIT
Wednesday, January 21, 2015 at 5:09 amblood orange!! that right there is amazing. this cake looks so good and you photos are beautiful! great post!
Sarah
Wednesday, January 21, 2015 at 11:26 amThank you Alycia!
thelittleloaf
Wednesday, January 21, 2015 at 4:04 amYIPPEE!!!!!!!! I’ve been waiting for this day and had an inkling a book would on the cards soon. It’s going to be so so so beautiful Sarah 🙂 xxx
Sarah
Wednesday, January 21, 2015 at 11:26 amKate! You’re so sweet. I can’t wait to see yours! xx
Oana
Wednesday, January 21, 2015 at 3:50 amWow, what a beautiful cake! Love the pastel color of the frosting, makes it so delicate!
Excited to learn about your cookbook. Congrats and have fun making it happen!
Sarah
Wednesday, January 21, 2015 at 11:26 amThank you Oana!
anna @ annamayeveryday
Wednesday, January 21, 2015 at 3:40 amSorry I meant to say congratulations too!!
Sarah
Wednesday, January 21, 2015 at 11:25 amThank you so much Anna! 🙂
anna @ annamayeveryday
Wednesday, January 21, 2015 at 3:40 amLooks divine and we have blood oranges in the shops right now!
Sini
Wednesday, January 21, 2015 at 2:58 amHuge congrats, Sarah! It wasn’t but a few days ago when i wondered when you would write a cookbook. Not kidding! So crazy excited for you (and for me cause I can’t wait to get baking from it). xx
Sarah
Wednesday, January 21, 2015 at 11:25 amSini! You’re so sweet. And thank you! xx
Meghan
Wednesday, January 21, 2015 at 12:00 amI am so so so excited for you! I have absolutely no doubt that it’s going to be beautiful. Congrats congrats congrats!
Sarah
Wednesday, January 21, 2015 at 11:24 amThank you Meghan!
Tieghan
Tuesday, January 20, 2015 at 10:19 pmSO exciting!! Congrats! 🙂
Sarah
Wednesday, January 21, 2015 at 11:24 amThank you Tieghan!
Shanna Mallon
Tuesday, January 20, 2015 at 10:07 pmYessssss! About time! It’s going to be gorgeous!
Sarah
Wednesday, January 21, 2015 at 11:23 amThank you Shanna! xx
Sarah | The Sugar Hit
Tuesday, January 20, 2015 at 6:10 pmHIGH FIVE! This is so exciting!!! Congratulations Sarah, this is totally deserved. I genuinely cannot wait to see your book when it’s done. CANNOT. WAIT.
Sarah
Wednesday, January 21, 2015 at 11:23 amThank you so much, sweet Sarah! xx
Kasey
Tuesday, January 20, 2015 at 4:59 pmSarah! I am SO thrilled for you. Hooray!! Also, my birthday cake plans for this weekend may have to dramatically change. This cake! I have gold sprinkles in my cupboard. Dare I say, it is meant to be? Sending you love.
Sarah
Wednesday, January 21, 2015 at 11:22 amThank you so much Kasey! And I hope you like the cake. (happy birthday!!) xx
Imen
Tuesday, January 20, 2015 at 2:54 pmthis is EPIC epic news Sarah! Congratulations, I’ll be first in line to buy your book! And, will also wait patiently for the Nancy Drew/Sweet Valley High mashup follow up!! Xx
Sarah
Wednesday, January 21, 2015 at 11:14 amThank you Imen! I can’t wait for your book, either. And I’ll see what I can do about that second book, ha.
Abby @ The Frosted Vegan
Tuesday, January 20, 2015 at 2:26 pmCONGRATS! I can’t wait to see it and I know it’s going to be gorgeous! xoxo
Sarah
Wednesday, January 21, 2015 at 11:13 amThank you so much Abby! xx
Millie l Add A Little
Tuesday, January 20, 2015 at 2:24 pmHow exciting yay!!!! This cake also looks beautiful – the frosting colour is just <3
Sarah
Wednesday, January 21, 2015 at 11:11 amThank you Millie! I love how the color turned out, too. 🙂
Thalia @ butter and brioche
Tuesday, January 20, 2015 at 2:19 pmThis is AMAZING news.. can’t wait to see the final product and get my hands on a copy. Lovely cake too!
Sarah
Wednesday, January 21, 2015 at 11:11 amThank you Thalia! xx
Christine
Tuesday, January 20, 2015 at 2:09 pmWow! Congratulations! What wonderful news!
Sarah
Wednesday, January 21, 2015 at 11:10 amThank you Christine!
cynthia
Tuesday, January 20, 2015 at 1:04 pmBEST. NEWS. EVER. The hugest congrats to you, Sarah!!!!!!!
Sarah
Wednesday, January 21, 2015 at 11:09 amThank you Cynthia! xx
Kate
Tuesday, January 20, 2015 at 12:41 pmSarah, this is marvelous news! I can’t wait to see your cookbook. This cake is making me want to run out for dessert right this minute, so I can only imagine the cravings your cookbook will induce! Blood orange frosting, just brilliant.
Sarah
Wednesday, January 21, 2015 at 11:08 amThank you so much Kate! And, wish we could grab a coffee together again. I hope you are well!
katie @ butterlust
Tuesday, January 20, 2015 at 11:34 amCongrats on the book! I can’t wait to add it to my collection!! I’m also not-so-secretly hoping you can somehow work in some of those Nancy Drew enters Narnia with Sweet Valley High make-out scenes. 🙂
Sarah
Wednesday, January 21, 2015 at 11:08 amThank you Katie! And, I’ll do my best, ha. 🙂
Emily
Tuesday, January 20, 2015 at 11:34 amYAY!!!!!!!!! HUGE CONGRATS SARAH!
Sarah
Wednesday, January 21, 2015 at 11:07 amThank you Emily! 🙂
Kimberly/TheLittlePlantation
Tuesday, January 20, 2015 at 11:28 amCongratulations!
Sarah
Wednesday, January 21, 2015 at 11:07 amThank you!
Abby
Tuesday, January 20, 2015 at 11:27 amYay! Yay! Yay!
This is such wonderful news, Sarah… I can’t wait to see the finished book. It’s going to be just lovely.
and…
the photos in this post are perfection! 🙂
Sarah
Wednesday, January 21, 2015 at 11:07 amThank you so much Abby! xx
Liz @ Floating Kitchen
Tuesday, January 20, 2015 at 11:05 amThis is thrilling news! Fantastic. And what a gorgeous cake to celebrate. I’m snapping up all the blood oranges (and meyer lemons too!) lately. I just can’t get enough and they will be gone too soon! Yeah! Congrats!
Sarah
Wednesday, January 21, 2015 at 11:06 amThank you Liz! I’ve been buying piles of blood oranges, too! 🙂
Renee Kemps
Tuesday, January 20, 2015 at 10:45 amCONGRATULATIONS!! That’s great news and definitely requires cake to celebrate it! Can’t wait for the book to be published and see all the recipes that you are now creating!
Sarah
Wednesday, January 21, 2015 at 11:06 amThank you Renee!
Michelle @ Hummingbird High
Tuesday, January 20, 2015 at 10:24 amCongrats!!! I can’t wait for your cookbook. And the color of the frosting on this cake is EVERYTHING.
Sarah
Wednesday, January 21, 2015 at 11:05 amThank you Michelle! And, I was so happy the color was so pretty, too. Blood oranges rule. xx
Winnie
Tuesday, January 20, 2015 at 9:55 amI am so very happy to read this news…hip hip hooray is right!
Sarah
Wednesday, January 21, 2015 at 11:05 amThank you Winnie! 🙂
Nik@ABrownTable
Tuesday, January 20, 2015 at 9:43 amI’m really happy for you, Sarah. I look forward to getting my hands on it, it’s going to be one amazing baking book to learn from!
Sarah
Wednesday, January 21, 2015 at 11:04 amThank you so much Nik! xx
Hope
Tuesday, January 20, 2015 at 9:41 amWow that’s amazing, congratulations x
Sarah
Wednesday, January 21, 2015 at 11:04 amThank you Hope!
Edlyn
Tuesday, January 20, 2015 at 8:52 amSuch wonderful, wonderful news! Congratulations, Sarah. I love how you’ve written this announcement – it seems like you’re doing something so natural. I can’t wait to see what you so with all the wonderful talent you have! And please post excerpts (if not the whole) from the Nancy Drew meets Narnia meets SVH book. I am dying!
And yes, let’s eat cake!
Sarah
Wednesday, January 21, 2015 at 11:04 amThank you Edlyn! And, I’ll see what I can dig up from my box of junior high manuscripts, ha. xx
Jordina
Tuesday, January 20, 2015 at 8:46 amI have never tried blood oranges before, seems like this cake will be the way I will finally try them 🙂 looks magnificient
Sarah
Wednesday, January 21, 2015 at 11:03 amThey are lovely!
Michelle
Tuesday, January 20, 2015 at 8:41 amA HUGE congrats Sarah! I’ve been a big fan of your blog for a while now, and I’ve found your recipes to be incredibly consistent and delicious. You always include all the right pointers/instructions that a baker needs to make sure the product turns out right. I’ve made your scones, cookies, cakes, and all have been huge successes.
I cannot wait to own your book!
Sarah
Wednesday, January 21, 2015 at 11:03 amMichelle, Thank you so much for this comment. It is such nice feedback, and I’m so glad you are enjoying the recipes here. xx
Erin {yummy supper}
Tuesday, January 20, 2015 at 8:37 amWoo hoo!!!!! Huge congrats! I cannot wait for your book!
I hope you fully enjoy the crazy adventure.
Xoxo
E
Sarah
Wednesday, January 21, 2015 at 11:02 amThank you Erin! So far it’s been fun. But ask me again the week before my manuscript is due. 🙂
Erika
Tuesday, January 20, 2015 at 8:30 amWow so much congrats to you! Can’t wait to see this book.. and I really think you should still follow through with the Narnia- Sweet Valley High make-out scenes type book.. just sayin.. 🙂
Sarah
Wednesday, January 21, 2015 at 11:00 amThank you Erika! And yes, maybe when this book is done I’ll dabble in teen lit. 😉
Ashley
Tuesday, January 20, 2015 at 8:26 amThis is so exciting! Congrats!!!
Sarah
Wednesday, January 21, 2015 at 11:00 amThank you Ashley! xx
Katrina @ Warm Vanilla Sugar
Tuesday, January 20, 2015 at 8:18 amSo happy to hear your good news!! I can’t wait for this book!
Sarah
Wednesday, January 21, 2015 at 10:59 amThank you so much Katrina! xx
Audrey @ LRB
Tuesday, January 20, 2015 at 8:05 amBravo! Great news! x
Sarah
Wednesday, January 21, 2015 at 10:59 amThank you Audrey!
Aimee @ Simple Bites
Tuesday, January 20, 2015 at 8:02 amSo the news is out!! How thrilling. Congrats all over again. xox
Sarah
Wednesday, January 21, 2015 at 10:59 amThank you Aimee! xx
Iris Hanlin
Tuesday, January 20, 2015 at 8:01 amOh my GOSH. That looks heavenly. I’ll be making that for my birthday in March!
The Starving Inspired
Sarah
Wednesday, January 21, 2015 at 10:58 amThanks Iris! I hope you like it. 🙂
Laura
Tuesday, January 20, 2015 at 7:58 am(But also please finish the Narnia, Sweet Valley High, Nancy Drew epic)
Sarah
Wednesday, January 21, 2015 at 10:58 amHa! I really should finish that. 🙂 And thanks, Ms. Laura. xx
Laura
Tuesday, January 20, 2015 at 7:57 amYEEEEEAAAAAAHHHH!!!