Upside Down Raspberry Cake

July 29, 2015 § Leave a comment

One of our favorite fruit is the star of this delicious summer upside-down cake; raspberries, fresh and in “coulis” form make for a juicy treat that is easy to make.

IMG_0241This recipe comes from the Special Summer Issue 2015 of “Cuisine et Vins de France”.

You’ll need:

500 g fresh raspberries

10 cl raspberry coulis (see below)

150 g sugar

a few drops lemon juice

1 Tbsp powdered sugar

100 g unsalted butter

1 tsp baking powder

3 eggs

7 Tbsp flour, sifted

5 TBsp sugar

1 TBsp vanilla extract


Preheat oven to 350F

Butter a 9-inch round cake pan and cover bottom with parchment paper. Clean raspberries. Melt butter and let it cool slightly.

In a small pot, bring coulis and 150g sugar to a simmer (In France, you can buy frozen coulis but you can also make your own very easily; recipe below).IMG_0237

Remove from heat and add lemon juice. Pour into prepared pan. Spread raspberries evenly on top. IMG_0238Keep a few for decoration.

In a bowl, mix eggs and 5 TBsp sugar until light. IMG_0234IMG_0235Add vanilla, flour, baking powder and melted butter while mixing. IMG_0236Pour batter on top of raspberries IMG_0239and bake for 35 minutes or until toothpick inserted in the middle comes out clean.IMG_0240

Let cake cool and reverse onto a plate.IMG_0243

When ready to serve, add remaining fresh raspberries and sprinkle with powdered sugar. Serve at room temperature.


Coulis recipe:

12-oz frozen raspberries, thawed.

3 TBsp water

1 tsp raspberry liqueur

1/2 cup sugar

Heat water and sugar in small saucepan. Pour liquid into blender with raspberries and mix.

Strain through fine sieve. Add liqueur.

You’ll only need about half of this for the recipe. The rest will freeze very well.



Berry Cobbler: a juicy treat!!

July 5, 2015 § Leave a comment

Here is one of these recipes that you can use all summer long with any berries you might have on hand at the moment and the result will never be less than perfect for the season! This is a Family Circle recipe which is called Lemon-Blueberry Cobbler but you can turn it into an ANY-Berry Cobbler and it does not disappoint!


You’ll need:

  • 1 lemon
  • 4 cups (2 pints) blueberries (we used a mixture of raspberries, blueberries and blackberries)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, cold, cut up
  • 1 cup buttermilk
  • Ice cream, optional


  1. Heat oven to 375 degrees F. Coat a 2-quart shallow baking dish with nonstick spray. Grate the zest from lemon; set aside.IMG_0017 Squeeze lemon to get 2 tablespoons juice; reserve. In medium bowl, combine blueberries, 2/3 cup of the sugar, cornstarch, cinnamon and nutmeg; toss. IMG_0016IMG_0018Add lemon juice; stir until combined. Turn into prepared dish.IMG_0023
  2. In large bowl, combine remaining 1/3 cup sugar, flour, baking powder, baking soda, salt and lemon zest. IMG_0019With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. (We just used our convenient electric mixer to do the job) With fork, stir in buttermilk just until mixture is moistened. IMG_0021IMG_0022Spoon heaping tablespoons of dough on top of blueberry mixture.IMG_0024
  3. Bake in 375 degree F oven 40 minutes or until mixture is bubbly and top is golden. Let stand 5 minutes before serving. Serve warm or at room temperature with ice cream, if desired. Makes 8 servings.IMG_0026

Triple Chocolate Buttermilk Cake

June 23, 2015 § Leave a comment

Who doesn’t like a rich and moist chocolate cake? This recipe from Southern Living (Feb. 2015) produces a large – more to share!! – ultra decadent chocolate cake that will serve a crowd. SWEETTABLESCAPES has added this one to our go-to recipe-stash!!IMG_0321


You’ll need:

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract

1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. IMG_0312Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. IMG_0307Gradually add granulated sugar, beating until light and fluffy. IMG_0309IMG_0310Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. IMG_0311Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition.IMG_0313IMG_0314IMG_0315 Fold in bittersweet chocolate morsels. IMG_0316Pour batter into 2 heavily-greased (with vegetable shortening) 12-cup Bundt pan. (the cake can be difficult to unmold properly if you don’t grease the pan generously) Sharply tap pan on counter to remove air bubbles.IMG_0317

2. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 20 minutes; remove from pan, and cool completely.IMG_0318

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (we only added the buttermilk glaze)IMG_0320IMG_1564

(You can also make 12 Mini triple Chocolate Buttermilk cakes by pouring prepared batter into 12 lightly greased mini Bundt brownie pans, filling each about 3/4 full and baking at 325F for 26 to 30 minutes. Cool in pan for 10 minutes and proceed with glazing.)

Father’s Day: sweet, edible doodads for Dads!!

June 16, 2015 § Leave a comment

Graduation and Father’s Day are the two BIG occasions of June and SWEETTABLESCAPES is busy baking away for graduates and their fathers.

Today we are sharing our special dad treats:


IMG_0007 IMG_0027With simple print-at-home labels you can personalize your gift bags easily!

Here are more of some earlier designs:

IMG_3336 IMG_9628 IMG_9632 IMG_3341

Boys and their toys / cookies….

June 9, 2015 § Leave a comment

Nothing like a machine with a roaring engine to get little and big boys excited… so it is no surprise that SWEETTABLESCAPES recently made these transportation cookies for a boy’s First Bday. Colors were coordinated with the invitation and they were each wrapped in a cellophane bag with a cute label: perfect favors for the guests!!!



Also made some Minis for another toddler...

Also made some Minis for another toddler…



Honey Blondies

June 5, 2015 § 1 Comment

We’ve said it before: brownies are surely a favorite but blondies have more fun!! See delicious recipes here, here and here.

SWEETTABLESCAPES has been on a blondies’ kick lately and we just made these Honey Blondies from Martha Stewart.

You’ll need:

1 stick unsalted butter, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan
1/3 cup honey
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into chunks


Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment, leaving an overhang on 2 sides, then butter parchment and flour pan, tapping out excess.IMG_9692

Melt butter and honey in a saucepan. IMG_9693Stir in brown sugar, then transfer to a bowl.IMG_1479 Stir in egg and vanilla, then flour and salt until just combined. IMG_1480 IMG_1481Let cool about 30 minutes. Stir in chocolate chunks; spread batter evenly in prepared pan.IMG_1482 IMG_1483

Bake until browned on edges and set, about 28 minutes. IMG_1497Let cool completely in pan set on a wire rack, then lift blondies out of pan using overhang. Remove parchment and cut into squares. Blondies can be stored in an airtight container up to 3 days.IMG_1516

Honey Blondies on top, Almond Butter Quinoa Blondies on bottom.

Graduation cookies: show your college spirit !

June 2, 2015 § Leave a comment

As June begins, so does the whirlwind of graduations. From Kindergartners moving up to Seniors ready for college, every family knows a kid who makes their family proud!



To celebrate in style, Sweettablescapes has designed several graduation tables in the past:


and many a cookie….

Here are some of the designs we’ve created:
















DIPLOMA and more...

DIPLOMA and more…










We can create as many cookies as there are schools. Don’t hesitate to ask!!!

And do not forget the “College Survival Kit”

IMG_9637 IMG_0001

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