Pinterest creation came to life! (But altered a little bit)
This creation was inspired and modified from a Pinterest pin. Such a cute design!!
When my client originally asked me to do this cake, I had to figure out the best way to make the bust and bump. When talking about it at lunch with my fellow dietitians, the conversation was hilarious!
“How’re you going to make the figure on the cake?”
Me: “Not sure. Probably just sculpt a round cake and 2 cupcakes.”
“You could use rice krispie treats!”
Me: “True….but then they’d be lumpy!” <laughter>
“Might be more realistic that way!!”
I love my coworkers! Now I laugh ever time I see a picture of this cake. :) So fun!
And yes, I DID end up using cake instead of rice krispie treats. Lumpy bump and bust didn’t seem to fit the bill of a cute baby shower cake. ;)
I’ve been making cake balls and cake pops a LOT lately, so figured I’d share a few pictures. :)
Chocolate cake balls with white chocolate drizzle. My favorite!
I promise, one of these days I’ll be back with more recipes. Hopefully sooner than later. Life has still been crazy!
Want to make your own cake pops or cake balls? Click here for a quick and easy “how to”!!
Vanilla cake balls. Dress them up with whatever sprinkles you’d like! These were Valentine’s cake balls. :)
Remember that time I said I was going to post more often?
Yeah….sorry about that. Business. Got. CRAZY!!!
Little Bit Sweet went from one cake every month or so to 3 orders per week for a little while. Yay! But *whew* finally catching my breath.
For those that don’t know, I am a full time dietitian and part time business owner and blogger. Yes, it’s strange that I talk about eating sweets in moderation whilst selling them on the side. But everything in moderation, people!!
Anyway, I’ll space out the latest cake creations, but here is a cake that was done for my niece’s 5th birthday party.
Funny story: The night before the party, I sent a picture of the cake (unfinished) to my sister. Briley, birthday girl, saw it and loved it. When she first sees it at the party the next day, sweet Briley says “Is that the cake??”
I, of course, am thinking she’s thrilled and I’ve helped grant her little 5 year old wish of a Minnie cake.
I said “Yep! It’s your cake!” Briley says, “It’s teeny!”
…..gotta love the honesty of a 5 year old. (For the record, it was not teeny. It was just enough and she ended up loving it.)
Back soon with more pictures!!
“One Sunday morning, the warm sun came up and -pop!- out of the egg came a tiny and very hungry caterpillar.”
~Eric Carl, The Very Hungry Caterpillar
What is your favorite childhood book? Those that loved the Very Hungry Caterpillar will enjoy Little Bit Sweet’s latest cake!
There have been a lot of changes in my life lately. Sadly, that includes a few of my great work friends moving to far off places. This week, my fellow dietitians and I bid farewell to one of them. (Hey Katherine! We will miss you bunches.)
And just like we always do, we said goodbye with a lunch potluck at work. Why? Because dietitians love food. And when we have potlucks, there is great food to share. Katherine is vegan, so we had lots of yummy vegan-friendly dishes. Including…ta-da!!….vegan cupcakes!! (That are also Gluten Free!)
And what are cupcakes without frosting, really? But regular vegan “butter”cream has been done in my kitchen before. I needed something new. As I searched the aisles of Central Market for some inspiration, I stumbled upon Tofutti.
I’d never tried this before. I know of some vegan cheesecake recipes that call for Tofutti, but never really knew what it would taste like or how else it could be used. The package said “better than cream cheese”, to which I thought “good, because cream cheese is yucky.” (Unless in cheesecake form.) And I’ll admit I was a bit turned off by the taste of Tofutti, too.
But I gave it a whirl in my mixer. The creation was a hit!
Vegan Cream Cheese Frosting
Makes enough to frost 24 cupcakes or frost an 8″ cake
- 8oz Tofutti Better Than Cream Cheese, softened
- 2/3 cup vegetable shortening, coconut oil, or softened vegan buttery sticks
- 5 cups powdered (confectioner’s) sugar
- 1/2 tsp almond extract
- With an electric mixer, cream together Tofutti and shortening (or other fat of choice). I use my stand mixer for this process.
- Slowly add sugar, one cup at a time. Scrape sides of the bowl often.
- Beat in almond extract.
- Frost your favorite vegan cupcakes! I used my vegan chocolate cupcakes for this batch.
And because Valentine’s Day is fast approaching, here’s a V-day dressed version. :)
It’s the perfect dessert for any party favor. Something you can make match any occasion, any theme, any sweet tooth. And it’s so incredibly fail-proof.
Little leaves made in the fall.
Umm, wrong!!! There is a LOT that can go wrong with sugar cookies. …trust me.
In this post, we’ll cover how to get bakery ready sugar cookies. And when you show them off to your friends, you can brag that you’re the expert chef that created them. No store bought cookies here!
- Find a good recipe.
This is half the battle with any baked good. Seriously, it is my pet peeve when things look amazing but taste like cardboard. No worries, I’ve collected a few good sugar cookie recipes for you. :) Click here and here.
- Make sure your butter is softened, but not too soft.
There is nothing more frustrating than cutting out a perfectly shaped cookie, only to have it become a blob in the oven. Having the butter softened, but not melted, will ensure proper distribution of the butter throughout the batter, while leaving little pieces of butter throughout. These pieces of butter will slowly melt in the oven, leaving pockets of air (a fluffier cookie) and the cookie will hold its shape if the butter doesn’t melt and cause it to spread. But it’s VERY important you also read #3!
- Chill out.
Like I said, you don’t want your dough to spread too much. So be sure to chill it in the refrigerator for at least 30min before you roll and cut the dough. Then, put the dough into the oven when it’s COLD. Why? The butter won’t melt as quickly, the dough won’t spread as badly, and the cookie will keep its shape. Voila! You’ll also want to chill the dough again if it becomes warm or sticky when you’re rolling and cutting, AND between batches. Don’t let it sit at room temp for longer than 10-15min if you can help it.
- Make a mess.
Use a lot of flour to roll out your cookies. No one is getting an award for cleanest kitchen here. So don’t be afraid to get a little messy. This includes the counter, floor (if you’re like me), clothing, whatever. The important part is making sure your cookie dough doesn’t stick to the counter top. Cookies just don’t look the same after they’ve been scraped off of the counter…
- Add some flour to your cookie cutter.
Dip your cookie cutter in flour between each cookie you cut out. This will ensure the dough won’t stick to the cookie cutter.
- But keep it clean.
Keep your baking pans clean and the cookies from sticking to the baking sheet by using parchment paper. Line your baking sheets with the paper to be sure your cookies come off clean. You do not have to change the parchment paper between batches, either. Another option would be to use a silicone baking mat…but I’ve never liked the smell those put out when they’re in the oven.
- Don’t over bake.
I don’t know about you, but I like my cookies a little soft on the inside. Achieve this by not over baking. Leave the cookies in just until they’re brown around the edges, then take them out and allow to cool for 2-3 minutes. Transfer to a baking rack to finish cooling.
- Allow pans to cool between batches.
I know you’re tired of me talking about cookies spreading too much, but this goes back to that point. If your cookie sheets are still hot when you put the next batch of cookies on, you’re asking for the dough to heat and spread prior to baking. Don’t do it!! Either stock up on cookie sheets or wait a while between batches.
- Choose the right frosting.
This is fairly self-explanatory. Too runny and your design will be ruined. Too thick and it will look gloopy (technical term) and will take a lot longer to harden. I love Wilton’s cookie icing.
- Accentuate your design, but keep it simple.
Designs and decorations are great, but you’re working on a cookie, not a wedding cake. Simple and clean designs are great for cookies. Too much detail and intricacies may make your cookie look too busy.
Bam! Now you’re a sugar cookie pro! Go forth and conquer, LBSters.
Still think it’s too difficult or too much work? I won’t tell anyone if you go to a bakery to buy them. :)
Share your pictures or cookie-making experiences below!
Don’t want to roll and cut them? No worries. They’re just as delicious if they’re round.
Getting creative with flour. :)
Happy New Year!!
….ok, so I’m late on that one. I’ve taken a bit of a hiatus from blogging the past few months. It takes quite a bit of time to blog and, quite frankly, I spent my time with family and loved ones during the holiday season instead.
But I’m back! For many reasons. One, I’m feeling rather refreshed and ready to come up with and post new recipes. But the biggest reason is that Little Bit Sweet got a HUGE boost in followers and Facebook likes in the past few days. To all of the new followers: welcome! I hope you love the site. And a big thanks to all that have liked, commented, shared personal stories, etc. My favorite part of blogging is hearing from readers! (Otherwise, I’m just talking to myself….which isn’t cool.)
Today’s post holds no recipes. Just wanted to say a quick hello and say that I’ll be back soon with some new material. My New Year’s resolution is to be more consistent with blogging, and to think of more healthy and delicious recipes for the site. There will still be indulgent recipes too, but I’m trying to place more focus on revamping and lightening up favorite recipes.
Have a question or a recipe idea you’d like to see? Let me know by commenting below!!! I’d love to tailor the posts to your requests. :)