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Sweet Service, 1104 Walrath Street, Sparta, WI (2026)

10/17/2021

Steam Punk Birthday party sweet 16 cake

05/18/2021

The smash cake being enjoyed by the birthday girl! What a precious moment! So glad the parents shared it with me and gave me permission to share it with you!

08/22/2020

Vegan chocolate cake made for a wedding reception.

08/08/2020

06/07/2020

04/24/2020

Happy 14th birthday to one of my favorite guys! He loves this cake so very much. His mom makes sure I hear about how much he raves over his favorite cake! So for his birthday I baked the cake and made the frosting and took the undecorated cake to their house so his sweet momma could make it into an ice cream cake.
Every time I am asked to make it I have to remember how I created it the first time. It was an experiment cake, that he fell in love with.

So here is the recipe
Indigo’s Red Velvet Cake

Ingredients
2 3/4 cups of all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon espresso powder
2 cups of granulated sugar
3/4 cups unsalted butter (softened)
1/3 cup olive oil
3 large eggs (room temp)
2 large egg yolks (room temp)
1 tablespoon vanilla extract
1 cup sour cream
3/4 teaspoon vinegar
1 tablespoon red tasteless food coloring
1 1/3 cups room temp buttermilk
1 1/2 cups chocolate chips

Instructions
1. Preheat oven to 350 degrees F. Butter and flour two 9 inch pans or 4 9 inch pans (they come out very fluffy and full if you do two 9 inch pans but it makes it easy to cut layers. If you don't want to cut layers and want to decrease cooking time do four 9 inch pans)

2. In a mixing bowl combine flour, baking soda, salt, cocoa powder, and espresso powder. (I use a sifter to make sure all the powders are really broken up)

3. In another bowl add sugar, butter, and cream together for 5 minutes. Until pale and fluffy.

4. Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla and sour cream.

5. Add in the flour mixture a bit at a time and buttermilk a bit at a time. Repeat, alternately adding the flour and then the buttermilk, ending with flour.

6. Fold in chocolate chips.

7. Split batter in half. There should be about 9 cups there so you will have 4.5 cups in each bowl. To one half add the vinegar and food coloring. You will have a one-half batter that is a brown and one-half batter that is red in color.

8. Pour batter into the prepared pans, divided evenly. For two 9 inch pans bake for about 40 to 50 minutes for four 9 inch pans bake about 20 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Cool the cake in the pan for 10 minutes and then invert onto a piece of parchment paper for cooling. (I stick mine in the freezer for about 15 minutes)

Frosting
Cream Cheese Frosting
16 ounces cream cheese (softened)
1/2 cup of unsalted butter (1 stick softened)
2 teaspoons of clear vanilla extract
3-5 cups of powdered sugar (to taste)
1 tablespoon of buttermilk

Beat cream cheese and butter together until smooth. Add vanilla. Add powdered sugar, one cup at a time, use buttermilk as needed until frosting has the consistency and taste you desire.

For ice cream cake add ice cream inside the layers. :) Indigo's preference is Caramel Waffle Cone Ice Cream.