Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

1023 Springdale Road, Building 6B
Austin, TX, 78721
United States

Austin's favorite stationery shop and workshop studio.

BLOG

The Paper + Craft Pantry blog is home to our latest DIY projects, current inspiration sources, and small business advice. 

Filtering by Tag: cake

D.I.Y.: Mini Cakes

Pei Sim


We believe that there's ALWAYS a reason to celebrate with cake! And with our Mother's Day Market right around the corner, we wanted to share something special from our good friend and local favorite, Mindy's Bakeshop!

Mindy popped in our studio to share a sweet recipe with us, and trust us when we say that these little cakes are the best! Whether you want to add berries for a fresh touch or add sprinkles for a colorful finish, these mini cakes are sure to delight your brunch party!

Check out Mindy's recipes for these Mini Vanilla Cakes and Buttercream Frosting below!

MINI VANILLA NAKED CAKES

yield: ~5

INGREDIENTS

For the Cake:

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1½  cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups buttermilk

For the Buttercream:

  • 5 large egg whites
  • 1 1/4 cups granulated sugar
  • 1/8 teaspoon salt
  • 1 pound unsalted butter (4 sticks), room temperature
  • 1 1/2 teaspoons vanilla extract

DIRECTIONS

To Make the Cake: 

Preheat oven to 350 degrees F. Grease and flour an 11 x 17 rimmed baking sheet and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, mixing well between each addition. Beat in vanilla extract.

Add about 1/3 of the dry ingredients and beat on low speed until just combined. Add `/3 of the buttermilk and, again, beat on low until just combined. Repeat alternating additions of the remaining dry ingredients and buttermilk until all in, then increase the speed to medium and beat for another minute.

Pour batter into prepared sheet tray and smooth with offset spatula until it reaches a little less than halfway up the rim (any extra batter can be frozen for up to 1 month for all those late night cupcake cravings!) Bake for 20 to 25 minutes, or until golden brown and a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Rotate cake halfway through baking time to ensure even cooking. Remove from oven and cool completely before frosting.

To Make the Buttercream:

Combine egg whites and sugar in the metal bowl of a stand mixer and set over a pot of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. With mixer on medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl).

Begin adding the butter a few tablespoons at a time, mixing well after each addition. It might start to look curdled and too runny - KEEP MIXING! It will come together after enough butter and air get incorporated. Once all butter has been added, whisk in vanilla and salt until incorporated. Scrape down sides of bowl with a flexible spatula and mix one more time to make sure everything is well incorporated.

To Assemble the Cakes:

Fit a piping bag with a large star tip and fill with buttercream. Using a 3" round cookie cutter, cut circles from your cake and set. 

Set your first cake layer onto a serving tray and then pipe rounds of buttercream on them. If you're adding fruit to yours, fill the center with cut berries. Lay the next cake layer on top and repeat until you've frosted all three layers of cake. Garnish with more fruit or lots and lots of sprinkles! 

D.I.Y.: Homemade Coffee Cake

Pei Sim


Surprise, today is National Coffee Cake Day! 

While that might be one of the more obscure things to celebrate, we just had to bake one of our personal breakfast favorites. So, we dug up a classic family recipe (thanks, Mom!) and got to baking. This coffee cake is perfect for everything from a lazy morning to a brunch party with all of your friends!

Enjoy!

Ingredients

Cake batter:

  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 2 eggs
  • 2 cups flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. vanilla
  • 1 cup sour cream

Topping:

  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • 1 t. cinnamon

Cream together sugar and butter. Add 2 eggs and beat well. In separate bowl, sift together dry ingredients. Add to butter-sugar mixture, alternating with sour cream, beating well after each addition. Add vanilla and beat well.

In small bowl, mix together topping ingredients.

Grease and flour a bundt or ring pan. Sprinkle some of the topping mixture in bottom of pan. Spoon half of batter on top of mixture; spread gently to smooth surface. Sprinkle half of remaining topping on batter; top with rest of batter. Sprinkle most of remaining topping on batter. 

Bake at 350 degrees F. for 40 minutes, or until top is crusty brown. Cool completely. Slide knife around edges; place plate on top of cake and, using both hands to hold in place, flip cake upside down. Shake gently to release the cake!