Also, for all you “cake-eating humans” out there, ever find yourself craving a taste of any of the amazing cakes made on TLC or The Food Network? Well Sucré is giving you the chance to sink your teeth into one! A reproduction of Tariq’s winning shark cake, a vanilla butter cake with salted caramel cream, is waiting to be devoured over at our shop on Magazine.

Thanks Elizabeth Dondis for the wonderful pictures!

12 ounces butter
11 ounces sugar
5 whole eggs
1 tablespoon vanilla
20 ounces sour cream
15 ounces cake flour
¾ tablespoon baking soda
1 cup blueberries

Cream butter and sugar well.  Add eggs and vanilla gradually.  Add sour cream.  Add dry ingredients.  Fold in blueberries.  Scoop batter into muffin cups. Set in muffin pan.  Bake in pre heated oven at 325 F for 35 minutes.

We start by dicing a case of peaches and coating them in simple syrup so they don’t get too hard in the freezer.  We then add a subtle hint of fruity flavor to our gelato base by mixing in two tubs of white peach puree.  Once the gelato has mixed and frozen, we gently fold in peaches to each layer.  A sweet, summery dessert is standing by to satisfy your sweet tooth.

All of a sudden I’m in the mood to listen to some Allman Brothers.

Bring water and sugar to a boil. Let cool, add rest of ingredients.  Serve with ice, sliced lemon.  Enjoy your refreshing, homemade beverage!

Place butter and sugar in bowl of standing mixer.  Using paddle attachment, cream butter and sugar for 5 minutes.  Scrape down. Add cream and vanilla, mix for another 3 minutes.  Ready to use on cake.