SprinkleBakes.com

Hello, sweet people!

I hope everyone is having a great summer. It's hard to believe that next Tuesday we'll welcome August. August! How did that happen so quickly? Someone recently said to me that 2016 felt like it lasted 50 years and 2017 feels like it's lasted 3 days so far. That sentiment rang true with me. Even though this year is passing at lightening speed, I'm happy to welcome the coming months. August winds down to the most inspiration-filled part of the year - baking season! I've already been filling my notebooks to the brim with cozy holiday recipes.

Last weekend I had a birthday, which was celebrated low-key style with my husband and our puppers. My family and friends always do a great job of showering me with love and confetti around my birthday, but on my actual birthday I like to to do my own thing. This year, I wanted to finish up the work I'd been doing on a French vanilla layer cake recipe (I know - working on your birthday Heather, so weird!) That's how this cake came to be, and how it became this year's birthday cake.

I'm so excited to tell you about this cake because it tastes like a tropical vacation. It's a nice indulgence, especially if you're like me and you're not sure a beach getaway is going to happen this summer (I'm still crossing my fingers!). Blue Hawaiian cocktails are fruity and delicious with cream of coconut, pineapple juice, rum and citrusy blue curacao. It's probably my favorite summertime cocktail ever, and it translates so well to cake!
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