How cute are these little guys? Little easter bunny tails for your Easter dessert menu. Spring is always one of my favorite times of year, & this year I definitely needed to remind myself that Spring is indeed on its way! Tomorrow is the first day of spring afterall, & it was 15 degrees out this morning....15 degrees! Not ok! So hopefully these little bunny tails will help us forget the cold & just eat some yummy cake balls instead :)
Here is what you need:
Rolled cake balls (any flavor)
white sanding sugar or nonpareils
pink buttercream or royal icing
Start off with your rolled, chilled cake balls. (for a complete cake pop tutorial please check here
Melt your white chocolate & prep your work area with a clean sheet of parchment paper.
Use a fork to plunge the entire cake ball in the chocolate, making sure it is completely covered.
Get the cake ball back onto the edge of the fork and tap off the excess on the side of your container.
Gently slide the cake ball off the fork & onto your parchment paper to dry.
Do this for all of the cake balls you would like to make.
While your chocolate is still melted, get out your marshmallows. You will need 1 mini marshmallow for every bunny tail cake ball. Cover them all in chocolate using the same method as above. While the chocolate is still wet, make sure to move quickly; sprinkle the sanding sugar or nonpareils on the marshmallows.
Then use your white fondant, you won't need a lot to roll 2 little balls for each cake ball. These don't need to be very big at all, only about 1/8"-1/4".
Once you have all of them rolled, use your thumb & forefinger to flatter each one into a circular disc.
Remelt your chocolate if needed & grab a toothpick, skewer or small knife.
Dip the end of the toothpick into a little bit of the melted white chocolate & add it to the bottom of each marshmallow. Place the marshmallow on the top, off to the side on each cake ball. Then repeat this step for each of your circular fondant discs.
The discs should be close together & on the opposite end of the cake ball as the tails (refer to the picture for placement).
Then use your pink buttercream to pipe the details on the feet. I used a #3 tip & made 1 larger circle on the end closest to the tail and 3 very small dots for the bunny toes.
My pink buttercream ended up being very light but I think it would have looked better had I made it a shade or two darker....so keep that in mind :)
& there you have it! A quick how to on these super cute bunny tail cake balls! Enjoy!!
I have a problem, seriously. Many of you know how much I LOOOOVVVEEEE frosting, it is one of my most favorite things on earth. I like my frosting to cake ratio to be embarrassingly in favor of the frosting.
This frosting addiction was getting just a little bit out of hand so I decided to give it up for lent....I know right? I own a bakery & I gave up frosting for lent. Who does that??
So to satisfy my sweet tooth & still get that creamy, rich & delicious texture I made some yummy brownies! They are so delicious, rich & chocolatey. And right out of the oven...mmmm, dangerous.
They are so simple to make & you can add all kinds of extracts & substitutions to make other variations. The ones shown above have freshly made dulce de leche ribboned through the batter :)
Or you can cut them into fun shapes for any occasion....stars, hearts, shamrocks, the possibilities are truly endless!
So without further adieu, here is the Perfect Brownie Recipe: Adapted from King Arthur Flour
-1 cup butter
-2 1/4 cups sugar
- 1 1/4 cups dutch process cocoa
-1 tablespoon espresso powder
-1 tsp salt
-1 tsp baking powder
-1 tablespoon vanilla extract
-4 large eggs
-1 1/2 cups AP flour
-2 cups semi sweet or bittersweet chocolate chips (I like bittersweet for a darker, more grown up flavor)
Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.
1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
2) Add the sugar, stirring to combine. Remove from heat.
3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
4) Whisk in the eggs, stirring until smooth.
5) Add the flour, chips, again stirring until smooth.
6) Spoon the batter into the prepared pan.
7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.
8) Remove the brownies from the oven, and cool for at least 1 hour before cutting.
Or be like me & dig in while they are steaming hot, gooey & delicious. Burning your tongue on these brownies is sooo worth it.
This recipe is also so versatile, you can make all sorts of additions. Add stripes of dulce de leche, strawberry compote (or pie filling), bavarian creme...or BACON for the men in your life.
I also happen to think these would make a killer Irish Car Bomb or Irish Cream brownie for St. Patricks Day...I think I'm just going to have to make another batch...oh darn ;)
There are many many ways to make roses, everyone has their own special way of crafting a rose. You can frill the edges, attache the petals in different ways, use varying sizes of petals and even different shapes. There are also a couple of ways to make whimsical roses, which are great to use when time is an issue. They are also much simpler to make and are great on special event cakes and desserts. Here is a short tutorial on how we make some of our basic roses.
Roll out your fondant to about 1/8" inch thickness on a well greased surface.
Using a ruler and pizza cutter, cut two strips of fondant. The wider strip is cut the same width as the ruler and the smaller one is cut abut 1/2" thick. The thicker one will be used for the first rose and the thinner strip will be for the second type of rose I'll be covering.
Take the thicker strip of fondant and begin to roll it, tucking the end into itself tightly.
Continue to roll the strip while pleating the bottom edge. Do this by taking small pinches at the bottom edge and continue to fold and roll it at the same time.
Continue to do this until you are satisfied with the size and shape of the rose and set aside to let dry, or place it directly on your cake and desserts! Easy peasy! You can make these big, small, colorful, sparkly or any way you would like. And they are perfect for those fun and whimsical cakes.
So for the next variation, simply take your strip of fondant and roll it together without using the pleats or pinching together the bottoms. What you get is a much smaller and tightly bound rose.
Then I just simply used my finger to move the edges out just a bit so it was a tad larger and the edges flared out a bit. And then your done! This one is super easy and quick as well. It reminds me of something you could use for subtle pops of color or decoration, such as a classy garden tea party.
This final rose has more steps and takes much longer. It is also the most traditional rose and there are countless ways to make it, but this one seems to be the most basic. First up roll a ball of fondant and gently make it into a small cone shape. Then roll out the rest of your fondant and cut 13 petals using a 1 1/2" circle cookie cutter.
Set your petal on a thin foam pad and gently thin out and frill the edges using a ball tool. Alternatively, you could use a toothpick or even your finger to do this.
Begin to attach the petals. For the first one you will want the top half of the petal about 1/4" inch above the tip of the cone.
Continue to attach petals, overlapping each one slightly. Using your finger or a toothpick gently flip out the outside edge of each petal as you attach them. The first row of your rose should have 5 petals, this would be a simple rosebud. The next row should have 7 petals to complete the rose.
And there is your finished rose. Don't be afraid to use larger petals or to frill them out more, this is just your basic rose but you can do so much with them! Let me know if anyone has any questions and what you think! :)
Sweet Life ;)
There is so much more to creating a dessert table than just dessert. Yes, desserts (especially Sweet Life desserts!) look fabulous on their own, displayed on one of our many cake pedestals or platters but to truly create a memorable dessert table...with the ultimate wow factor it needs just a little bit more.
1) Add some color! Use some gorgeous, unique and even some colorful cake stands, they really add an extra oomph to your display. Yes, we have and use many clear glass pedestals but it's so easy to dress these up with a sheet of colored or patterned scrapbooking paper of the bottom, or by tying a colored ribbon around the base. The difference in the overall display is amazing with the simple details, like adding some pops of color using your cake stands, scrapbooking paper and ribbon. Alternatively, add some flavor cards that have a pop of color, it has the same effect!
Photo credits: www.sweetandsaucyshop.com & www.amyatlas.com
2)A backdrop. I cannot stress this enough! The right backdrop can make or break your dessert table! Some venues and backgrounds need no backdrop and are beautiful on their own but certain other venues need some sort of backdrop that adds to the overall feel of the dessert table. This can be as simple as some tissue paper garland, streamers, a "Sweets" sign or beaded curtains. You can get as detailed as you want with these. Another side note with these is that is should complement the theme or feel of your event. Don't do an over involved or too complex backdrop if your cake is already incredibly modern or patterned.
Photo credits: www.sweetandsaucyshop.com
3)Props & Decor. Like I said in the beginning of this post, desserts are beautiful on their own but to really take your table to the next level you need something more. Flowers are a great way to add color and further complement your theme in your dessert table. Use smaller arrangements but make sure to use the same varieties so it continues to complement your theme, whether that be romantic, modern, vintage or any number of themes. A patterned or colored table cloth or runner is also a great way to add some extra color and interest to your table. Also, utilize your rental company, you never know if they might have old suitcases, boxes or other props that add a unique quality to a vintage table. Your vendors are here to help you create the day of your dreams so make sure to utilize your florist, your linen provider and any rentals that are available.
Photo credits: www.sweetandsaucyshop.com & www.amyatlas.com
Now these aren't the only factors that come into play when designing your dessert table but as someone who lives and breathes sugar as well as entertaining I can safely say that these are the top 3 pointers I would give anyone. Dessert tables are the ultimate medium to get creative and have fun with your event sweets so don't be afraid to think out of the box and explore all of your options, the possibilities are truly endless!
So this afternoon I had some free time at the end of the day (crazy, right!?) and I also had some leftover cupcakes I wasn't going use (also crazy, right?!). So I made a fun little tutorial on frosting some ruffle cupcakes. You use a petal tip for these and the ruffles are so in right now, this would be great for a little girl's birthday, baby shower or any sort of celebration.
Happy Anniversary to us!! We've officially had our very own bakery for 1 year! It's been quite the year and I have all of my wonderful customers to thank for the successful year we've had and for all of the support and kind words you have all shown to us!
In honor of our first year anniversary! (and our first tutorial as well!) We are doing a giveaway! And it's so simple, just leave a comment on this post telling us either 1) What you thought of the video (questions, suggestions, etc) and/or 2) Suggestions for what other tutorials you would like to see in the future. See? So easy. And everyone who leaves a comment on the blog or on facebook
is entered to win 2 dozen cupcakes from us! Easy peasy. Hope you enjoy the video!
With the busy season upon us with loads of weddings and graduation parties I wanted to share some of the cakes we've been working on the past couple of weeks!
This cake and cupcakes were for our first wedding of the season at The Figge in Davenport. Molly's colors were eggplant and charcoal and she wanted a mix of mini cupcakes and standard sized cupcakes plus a small cake topper that included the Picasso Calla Lillie's that she was using in her bouquet. I loved the mix of standard and mini cupcakes with the small flowers on top and the Picasso Calla Lillie's on top turned out great as well! Most people don't know that Calla Lillie's are actually poisonous to humans so these were made out of sugar and dusted with multiple layers of deep purple petal dust. The cake is then covered in fondant and imprinted with a criss cross design, which made it so modern and elegant. Perfect for a wedding at The Figge which is such an elegant, contemporary venue.
Next up is a super fun carnival themed dessert table we need for a Friday wedding. Melissa's colors were red, orange, blue and green and they had carnival themed decor all over, such as colorful pinwheels, gingham, mustache and even a Cotton Candy machine! I love how fun the display turned out and all of the bright colors with the cake pops and mini cupcakes!
The next day we had another gorgeous dessert set up at Stoney Creek Inn for Emilie & Brett's wedding. They had a vintage theme and their colors were blue & ivory. For the mini desserts, we did a ton of cake pops and mini cupcakes in all sorts of fun flavors that were displayed on various pedestals and platters throughout the dessert table. And for the cake, we decided to use two beautiful techniques into one and Emilie designed it herself! The bottom tier is covered in ivory buttercream rosette's and the top tier is covered in a smooth ivory buttercream and fondant lace. It enveloped the vintage theme perfectly and the lace and rosette combination turned out beautiful!
The last weekend in May we made this beautiful wedding cake for Kait & Adam at the University Club in Moline. Her colors were pink and white and she also picked out this simple, but so classy and elegant cake for her wedding. We also did cupcakes with vanilla and strawberry buttercream and either side of the cake to tie in some more flavors and color to her dessert table. The beautiful flowers were provided by Clazzy Designs who always do a wonderful job.
Next up we have this super fun and girly cake for Caitlyn's Graduation from Geneseo high school. She had her heart set on a princess cake full of pink and sparkles so that is what we gave her! The top two tiers are covered in pink glitter that fade down the cake ombre style, but it's kind of hard to see in the picture.
This golf bag cake was done for Jillyn, who booked her wedding cake with us in October but her fiance, Adam's birthday was in May and she thought he'd love this golf bag cake as a surprise birthday cake! The colors were blue and orange based off of his love for Illini sports and include red velvet and chocolate peanut butter cake. Jillyn wrote us a quick note on facebook the next day saying that she loved the cake, which really made my day so thanks Jillyn!! :)
We also recently made another Rapunzel themed cake for a little girl's birthday party! She wanted lots of pink and a big Rapunzel tower on it. The characters were placed on the cake once the cake was safe and sound at home. This one was definitely a challenge to make because of all the small details and the tall tower but I was happy with how it turned out.
And that was some of our May cakes, cupcakes and mini desserts! We were also super busy with all kinds of graduation sheet cakes, cupcakes and cake pops so the edible image printer Ben got me for my birthday really helped out! I don't know what I would have done without it! I'm a lucky girl to have Ben and my family as such a wonderful support system to help me out.
Thank you for looking everyone, hope you enjoyed it!! :)
I know I'm terrible at updating...this have been crazy busy the past couple of weeks are there are some exciting things happening at The Sweet Life! And with our first Spring wedding taking place this past weekend already things aren't going to slow down anytime soon. But I wanted to continue the blog series on current cake trends and the one I'll be featuring this time around is Lace Cakes. I love lace cakes. They lend the perfect amount of class, tradition and style to any cake, and for any occasion.
Both of these cakes ares so romantic, the single tiered one would be a great addition to a dessert table. Photo credits: Beige lace
and mini lace
These two are definitely more traditional and romantic, the lace is so intricate and the white on white is perfect for a romantic celebration. Adding a touch of pink with some flowers is a great way to add interest and a pop of color! (Image source)
This one is a more modern take on the lace trend, the gold painted lace wraps will no doubt make a statement at any celebration, especially paired with a feminine blush pink, in the form of horizontal stripes or borders or delicate flowers. (Source)
This is another lace cake with a touch of modern Victorian class. All of the intricate molds, swags, brooches and pearls play into making this cake a modern romantic statement. This would look great at a venue with lots of history or intricate molding, such as the Hotel Blackhawk's Gold Room.
This cake goes to show that lace isn't just for weddings, although this lace cake would be a fun spin for a colorful wedding cake! But I think it would be perfect for a little girl's tea party or a bridal shower! (source)
Again, this cake would be great for a multitude of celebrations. Anything from a bridal shower to a wedding. Less is more with this lovely confection, and making the base icing a light lavender is a wonderful way to add interest without adding cost! (source
And I will leave you with this gorgeous cake from my cake idol at Sweet & Saucy Shop.
The gold, the lace, the flowers all make this cake an undeniable show stopper. Romantic, yet modern and full of class, you can't go wrong with lace.
Hey cake fans! I've decided to do a blog series on some recent cake styles, fashions and trends that have hit the cake industry and that I am absolutely IN LOVE with! And the great thing about all of these styles is that they can be completely customized to your unique celebration. Whether that is by using color, your location, flavors, your invitation, dress....the possibilities are endless! The first style in the series is Cake Trios. I love this trend for a number of reasons, you can choose so many flavors, and a different design for each cake! When it comes to numbers, three is the trifecta of cake numbers. There is a certain harmony when placing three similar, but unique cakes in your display. It's simply the perfect balance of sweet.
First up we have this adorable cake trio from Cocoa & Fig
up in Minnesota. They do amazing work and this cake trio is no exception. Fresh flowers and fresh raspberries add to the rustic feel of the set up. And I LOVE ruffle cakes and the buttercream texture. And those 2 small vases with flowers add so much to the overall look and feel of the table. Most people don't realize that the small accessories and props that you add to a table can really make the different between a good set up and a great one!
Next, we have this beautiful cake trio from Sweet & Saucy
in California. Melody from Sweet & Saucy is definitely one of my favorite cake designers out there, all of her work is flawless and so unique! As soon as I seen this cake trio that she did I fell in love! It's so romantic, rustic and vintage all at the same time! And the backdrop is equally amazing, I'm obsessed with the backdrop alone! And the oversize fresh flowers accenting each cake are wonderful as well. Using fresh flowers on rustic and/or vintage cakes really make all the difference. Plus, the homespun rustic frosting is a great way to save on the cost of your cake.
And finally we have this Mod cake trio from Superfine Bakery
, who does some seriously awesome cakes. The circular pattern, square tiers and the criss cross design all lend to this urban chic design. I also love the green mums used as borders on the two side cakes. And the black cake stands really make the entire display pop. This is an example of a trend within a trend with the differing tier heights in the center & right side cake. A great way to add interest to your cake is to do some different heights within your tiers. In this example is alternates between tall tiers and short tiers which makes the modern theme even more prevalent. With a modern display such as this one it's usually best to limit the accessories on the table and make them more of a background like with this set up.
Well that's all I have for today's trend! I could seriously go on and on and show you tons of examples but I thought it fitting to show three examples for the Cake Trio trend. All of these trios are true stunners and I'm in love with them all! Thank you for stopping by and let me know what you think of this trend!
This past weekend I also had the pleasure of participating in bridal bingo at Hotel Blackhawk and hosted by Friends of Vander Veer. I donated a gift certificate and provided samples for all the brides to be! The Hotel Blackhawk is such a beautiful place and I was more than happy to contribute to the Friends of Vander Veer. They are a wonderful organization and I've always been happy to help in their fundraisers. The bingo took place in the Gold Room, which is so beautiful! And Damion from Milan Flower Shop had the most beautiful floral arrangements I have ever seen! They were seriously so creative and gorgeous, I have never seen anything like it! We decided to set up a mini cupcake and cake pop display and used some of our display cakes from the bakery as accent pieces. I also found some beautiful gold fabric at Hobby Lobby and some gold scrolls scrapbooking paper that we used to further accent the theme and the gold room in general.
Hope you enjoyed the wedding cake pictures and mini desserts! Thanks for stopping by!
This past weekend I had the pleasure of making the desserts for my cousin's baby shower. You might remember that I also made her wedding cake last June and I'm so exciting for her and Bjorn to be welcoming a baby girl this summer! They have decided to name her Zailey...such as cute name! The colors and theme for the shower were pink and green and some cute vintage looking baby carriages. Since I kind of got free reign with the desserts I definitely wanted to try some new ideas and recipes and I think it turned out great! I love when I get total control over the desserts because I have so much fun with it and love creating some neat displays. For this particular set up I had some flowers and vases I wanted to use but I ended up using them for another set up that day (a post on that will be up soon!) so I definitely wished I would have had those accent pieces because I think that accent pieces such as flowers or a backdrop really make the difference in dessert table set ups. But this one still turned out beautiful and yummy! There was a big sliding glass door in the background with the sun shining through so the pictures aren't the greatest but I hope you all still enjoy them :)
For the mini cupcakes I wanted to play up the spring time and did some roses and ruffle flowers with the buttercream on them. They turned out so cute!
I just love the pie pops. They are so cute, we made some heart shaped cherry pie pops that were placed in mason jars for this display.
You can't go wrong with brownie bites! I made some pink chocolate jewels to go on top of them to play up the girlyness!
I hope you all enjoyed the pictures! Thanks for stopping by! :)