So far this week I’ve learned a few things for sure. One being that coming back to work and real life after a mid-week rendezvous is worse than any Monday, and two, that I can only do pastel colors for so long before I need a little umph in my life and Easter eggs are no exception. As tough as learning those lessons might have been (not really), there are luckily such things as confetti and macarons to make things a bit easier to chew…
Remember my DIY for gold leaf macarons a few weeks ago? Well if you’re in Houston you should know that Sweet is selling special edition gold leaf macaron eggs for Easter! For those of you that aren’t local, you can follow my tutorial to recreate your own.
I’ve been known to make a dessert concoction or two, but this one may take the cake… the waffle cake. See what I did there? No, but seriously. It’s kind of the like the easy bake oven way of making an individual serving of cake without actually having to tell someone you own an easy bake oven. All you have to do is own up to having a waffle maker and the rest is socially acceptable.
This mini waffle cake recipe is as easy as stirring the ingredients together for boxed cake mix and pouring it over your waffle maker and you can mix and match whatever cake and icing flavor you want. It doesn’t really get better than that and it’s almost dangerously easy…
- Boxed cake mix and necessary add ins (or your favorite homemade mix)
- Choice of icing
- Small bowl for warming
Mix the box cake mix and necessary add-ins, and pour a small amount over the warmed waffle maker and cook just long enough to turn golden brown and hold it’s shape.
In a small bowl, microwave your icing for 10 seconds and then drizzle over the waffle cake. Give it a little umph with a dash of sprinkles and you’re all set!
Not to get all chubby on you or anything, but wouldn’t this be so good with a scoop of ice cream too? On second thought, I should probably have dinner before I try and write recipes posts.
Also, I just jumped on the Fitbit bandwagon and I’m a little obsessed. It helps make up for my ridiculous concoctions. Do any of you have one?
Please note that the question mark in the title for this project is supposed to be there. I had a bit of an identity crisis with my original DIY and it morphed into something a little different halfway through. These things happen to me quite a bit. Instead of just editing out the funky stuff and leaving you with a cut and dry finished product, I thought I’d just go ahead and share the messy details and let you decide which project you liked best!
Alas, here we have DIY speckled sprinkles. Originally I wanted to tint white sprinkles and cover white chocolate Reese’s cup eggs with them to look like edible speckled eggs for Easter. I did that first, but then somewhere along the line I ended up rimming glasses of milk with the sprinkles to style the egg photos with and then somehow ended up with more picture of rimmed milk glasses than I did of eggs. I guess this means I liked that idea a bit better, but no one says you can’t have both…
photos and recipe contributed by Nanette of Cultural Chromatics
Pound cake is so amazing to me. It’s easy to incorporate, tastes absolutely scrumptious, and doesn’t require baking (if you buy it pre-made from the store that is). Pair that with the onset of spring, and I was inspired to create no-bake(if that’s the route you take) mini cakes that really highlight the gorgeous fruits that this season brings.
These are perfect for any spring picnic, party or colorful soirees with friends. Here’s how to make your own–
- 1 loaf pound cake
- 1/2 can of vanilla frosting
- fresh fruit of your liking
- tools: round cookie cutter
Start off by prepping and chopping your fruit into small pieces. Then, slice the pound cake into the thickness that you’d like your cake layers to be. Use a cookie cutter to make the cake layers.
Next, frost one layer, add the second layer, then add more frosting on top. Finish off by adding fresh fruit and enjoy!