Hi Everyone!  I’m back to share this watercolor CAKE birthday Party from my daughter’s birthday last August.  I love the pale pink and peach colors of this party and it works perfect for anytime of year.  Hillary is soft, gentle and sweet so I wanted her 13th birthday party to reflect that  as well.  Hillary wanted to have a baking party for her birthday so I found a local cake artist that was willing to come to our home and teach the girls the basic in cake decorating and fondant.

I decorated our dining room with tons of balloons- thank goodness I had four kids to help me with this task.  The center piece was a runner of balloons and I made a faux chandelier out of pompoms, balloons and honeycomb balls.  Each girl had a mini cake from Cake Monkey Bakery in L.A. at her place setting and the birthday girl’s chair was wrapped with coordinating ribbon.

The dessert table feature a few cakes (of course!) from Sweet and Saucy- my favorite bakery.  Ask for Jenni if you order from them.  She always puts so much effort into bringing the vision in my head to life.  Since the girls were having SO much cake, I kept the other desserts to a minimum. Simple sugar cookies and macarons (both Hillary’s favorite) and then in keeping with the theme, cake pops and cake donuts.

I love this theme and party set up because it works for adults as well as kids.  Think 30th or 40th birthday.

Remember Hillary’s Birthday Party from last year?  See it here

Party Concept and Styling- Bloom Designs

Invitations, complete party kit, cake posters and all paper printables- Bloom Designs

tissue pom poms, straws, drink bottles, cupcake holders, utensil bags– Bloom Designs

Photography- Andrew Kitchen

Cakes and Macarons- Sweet and Saucy Shop

Sugar Cookies- The Cookie Craftsman

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Hey Everyone!  I can’t get enough berry based desserts in the summer and today we are sharing one of my favorite desserts just in time for Mother’s Day!  These mini Berry Pound Cake Stacks are so light, delicious and easy to make.  My kids love to help put these together.  Since the ingredients are ready to go, you can assemble them in just a few minutes and they are pretty enough for even the most elegant event.  What better day than Mother’s Day to spoil the mom in your life with this pretty dessert using the brands she grew up with?

We make these so much this time of year that I alway make sure I grab a container of Cool Whip Whipped Topping and a Sara Lee Pound Cake everytime I’m at Kroger.  We are constantly having people over during the summer, so its is alway great to have these two ingredient in my freezer.  It really makes entertain stress free and easy. Since any remaining Cool Whip can be kept in the fridge for two weeks after defrosting nothing ever goes to waste.

Berry Pound Cake Stacks

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

A light, delicious and easy dessert that perfect for Fourth of July, Mother's Day, Memorial Day and even the most elegant parties.

Author: Bloom Designs Online

Recipe type: dessert

Serves: 4 mini stacks

Ingredients

• Sara Lee Pound Cake
• Cool Whip Whipped Topping
• 2 cups fresh berries of any kind
• 2 tbsp sugar

Instructions

1. Wash berries and dice strawberries if using.
2. Toss with sugar.
3. Cut Sara Lee Pound Cake into four equal sections lengthwise.
4. Using an approximately 2 inch cookie cutter, cut into shapes. Really any shape is fine.
5. Fill a piping bag with Cool Whip Whipped Topping.
6. Begin building your stacks starting with Sara Lee Pound Cake.
7. Pipe Cool Whip Whipped Topping over the pound cake.
8. Gently press in berries.
9. Add a bit more Cool Whip.
10. Top with Sara Lee Pound Cake, then Cool Whip Whipped Topping and finally berries.

3.5.3208

To find more delicious Sara Lee dessert, click here. For more ways to use Cool Whip, click here. You can find Sara Lee Desserts and Cool Whip Whipped Topping products in the frozen foods section at your local Kroger!

XO,

Jenny

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Hey all!  Who deserves some cake more than a teacher?  All the teachers that I have come across (and with four kids, there have been lots) have really put everything they have into helping my kids.  They always go above and beyond.  These You Take The Cake Teacher Appreciation favors are the perfect way to celebrate your favorite teacher.

These labels can be used on any box bag or cup of cake.  I used a nine ounce plastic cups to hold bakery purchased cupcakes. These are a great option because they are quick to make and portable way for teacher to grab their dessert and eat them on the go You can certainly bake your own cupcakes.  Homemade is always a great option but if that’s not your thing or if you don’t have time, just pick some up.  Depending on how you wrap your cake, you can either print the labels on bright white sticker sheets or card stock.  Use a 31/2 punch or scissors to cut out the label.  There in a small space in the design so the ribbon can get tied in the middle of the label.

To download the free You Take The Cake Teach Appreciation Labels, click here. I would love to see how you style these labels.  Tag us on Instagram @bloomdesignsonline.

XO,

Jenny

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Hi Everyone! Today we are sharing one of our favorite desserts in birthday form.  The Birthday Cake Krispies Treats are easy to make and look like a party.  I don’t know anyone who doesn’t like a krispie treat so I just simple fancied them up a bit to mark a special occasion.  The easiest way to do that is by adding sprinkles.  Sprinkles make everything a party.  Certainly tint your favorite to match the birthday boy or girl’s favorite color. These Birthday Cake Krispies Treats are simple, delicious and festive pressed into one little dessert.

Ingredients

• 16 ounce bag mini marshmallows
• 10 cups rice cereal
• 6 tbsp margarine
• 1 1/2 tsp vanilla extract
• 1 cup  sprinkles (any color is fine)
• 2 cups of your favorite buttercream (dyed pink or any color you would like)

Butter a 9×13 inch pan and then line with parchment paper the rebutter

Melt margine in a large stock pot on low heat.  Add in the mini marshmallows and melt until smooth stirring constantly. Do not cook more than necessary. Once melted, add vanilla and mix well.

Add Rice Krispies and stir until well coated.  Add sprinkles and gently but quickly mix in sprinkles.  Don’t over mix or the sprinkles will melt.  Dump into pan and using buttered hands, push down firmly. Let the treats cool.

Once the treats have cooled, spread the buttercream over the bars.  Lift parchment from pan to remove the treats.  Cut into squares.  

XO,

Jenny

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Happy Monday everyone.  You are going to love this Pumpkin Crumb Cake recipe.  My house is all about the pumpkin right now.  Are you all in full fall mode now? I love having homemade breakfast goodies around the house in fall.  The rich flavors and homemade gooness is just so comforting. My kids think this is such an extra special treat to have at breakfast.  It is not overly sweet but super moist- good for any time of day.

Crumb topping

• 3/4 cup butter
• 1/3 cup brown sugar
• 3/4 teaspoon vanilla
• pinch of salt
• 3/4 cup flour

In a small sauce pan, cook butter, brown sugar and salt over medium heat stirring constantly until smooth- about 6 minutes.  Add vanilla and stir until combined.  Remove from heat.  Whisk in flour.  Set aside and let cool

Cake

• 3/4 cup canned pumpkin
• 3/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup sour cream
• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoons ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

In a large bowl, whisk together pumpkin, brown sugar, oil, eggs and sour cream until smooth and well combined.  In another bowl whisk together flour, and remaining dry ingredients.  Slowly add flour mixture to pumpkin mixture mixing until just combined. Pour batter into 8×8 pan lined with parchment. break batter into pea sized bits and sprinkle over pan.  Bake at 350 for 35 minutes or until toothpick inserted into center of cake comes out clean.

XO,

Jenny

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#teachergift #end of school

Hi Everyone! These “You Take The Cake” mason jars are a great end of the year gift for teachers, classmates, office staff and really anyone who has helped out during the year. (SO looking forward to summer!) They also work perfectly for really anyone you would like to give a little thanks to!

To make these You Take the Cake Jars, you will need

Mason Jars

Cake- Make a recipe of your favorite cake (box mix is fine). Follow directions for baking in a 9×13 pan. Let cool completely.

Frosting- Make your favorite frosting recipe

Any Add In (optional)- I put peanut butter chips in my jars.  You could also easily do M&M’s, crushed Oreos, toffee, chocolate chips

Using a round cookie cuter, glass, or other such item, cut a cake round slightly smaller than the width of your mason jar.  Press into the bottom of the mason jar. Top with a layer of butter cream, then add in, then another layer of frosting and finally one more layer of cake.  Cap jars with lids.

Download the You Take the Cake tag by clicking here. For best results, print on bright white card stock using any printer.  Attach to jars with some pretty ribbon.

These treats will surely make anyone happy.  Imagine your kids’ surprise if they found this in their lunch! They would think you’re the best Mommy ever:)

XO,

Jenny

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Hi Everyone- Hope you’re ready to get your plans for Thanksgiving rolling.  This cake makes a great addition to you Thanksgiving dessert and the best thing about it is that it needs to be made a few days before serving.  No last minute holiday rush to enjoy this yummy treat.

You need

• 2 cups sugar
• 4 eggs
• 1 cup vegetable oil
• 1 15 ounce can pumpkin
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cloves
• 1/2 teaspoon ginger
• 2 teaspoons cinnamon
• 2 cups powdered sugar
• 1 stick of butter melted
• 1 teaspoon vanilla
• 1/4 cream (milk works also)

Mix sugar, eggs and oil in the bowl of an electric mixer. Add pumpkin and mix well.  In a seperate bowl, mix remaining dry ingredients.  Add to mixer and mix until just incorporated.

Pour into ungreased bundt pan and bake at 350 for 50 to 60 minutes.  Let cool and then remove from pan. wrap cake for up to 3 days with plastic wrap.

To make frosting, mix powdered sugar, melted butter, vanilla and cream with electric mixer until smooth.  Gently spread frosting on the top of the cake.  I usually frost on the day I am serving because it is easier to wrap the unfrosted cake.

Would love to hear about some of your favorite Thanksgiving desserts! Off to a great week.

XO,

Jenny

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Nothing says summer more than fresh berries.  This is a yummy, light, and relatively simple summer dessert.  Perfect for all your summer parties.

You need:

Angel Food Cake- Mine is store bought
Fresh Mixed Berries- lightly sprinkled with sugar (optional).  Let sit for an hour before assembling.

For the Cream Filling:
1 quart plain yogurt
1 cup sugar
zest from 1 lemon
1 tsp. fresh lemon juice
1 container Cool Whip

1. Line a stainer with paper towels.  Pour in the yogurt and let drain for at least 4 hours to over night.  The yogurt will become much thicker.

2. Mix sugar with lemon zest.
3. Once yogurt is drained, combine sugar mix, yogurt, and lemon juice.
4. Gently fold in Cool Whip until well combined.

5. Put cream into piping bag

To Assemble
1. Cut cake into 4 layers
2. Put the bottom layer down on your serving piece and pipe a thick layer of cream around the center of the cake.

3. Scatter berries on top of the cream and then pipe another layer of cream on top of the berries.

4. Top with the next layer of cake and repeat.

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I have been thinking a lot about my dessert displays for the patriotic holidays coming up.  I always love the simplicity and versatility of a plain white frosted cake.  They can easily be dressed up for any theme using candy, ribbon, fondant, or even paper banners and they are easy to make with a simple buttercream, or for a smoother look, rolled fondant.  Better yet, any bakery or even your local grocery store can make you one for a small expense.

If you would like the decorations that I used on these cakes, I am happy to email the file to you if …

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