Blue Baby Shower Cake!


We’ve been making up for lost baking time at Sweet Little Brownies! This week, I have for you, a beautiful baby shower cake! The highlight of this cake is pretty much the frosting technique, which is stunning. The mom-to-be is expecting a baby boy, and so the theme of the cake was baby blue.


Making this cake was a bit of a process, in that I made the fondant decorations the day before, and then spent the next day baking and decorating. To make the fondant toppers, I used homemade marshmallow fondant, for which the recipe can be found here: It is super easy, and actually tastes good, compared to traditional fondant. S came up with the idea of making baby blocks to put on top of the cake. I simply cut out cubes of fondant, and decorated them with buttercream. To make the elephant, I used a shape that I printed out, as a stencil to cut the fondant. Don’t be intimidated by fondant – it will be worth the effort!


I made a funfetti vanilla cake with blue sprinkles to go with the theme of the cake. I used a new recipe from I am Baker (it is listed below), and I thought it was quite good, but not as fluffy as I would have liked. The White Velvet cake posted in the Happy Diwali post is still my go-to white cake recipe!

I wanted to incorporate both the Petal frosting technique and an ombre effect, so I decided to make a diagonal blue pattern with the dots. I loved the look of the frosting so much! There’s a photo tutorial on this website:


I first put a crumb coat of my favourite buttercream ( on the cooled cake, I separated the remaining frosting into three bowls. Two of the bowls were tinted different shades of blue using Wilton Royal Blue gel colour. The remaining frosting was left white. I filled three plastic pastry bags with the frosting, and piped dots onto the cake (I did not use a tip). Then, using my icing spatula streaked the frosting dots to the right. It is MUCH easier than it looks, but does take some time to finish. Just put on some Maroon 5, and you wont notice the time go by!

The cake was yummy and beautiful! I hope you try it out! All of the high quality photos are taken and edited by V – thank you!


Thanks for coming by,


The Perfect White Cake
From: I am Baker


  • 2 1/4 cups cake flour
  • 1 cup milk at room temperature
  • 6 large egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 1/2 sticks unsalted butter, softened but still cool


  1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
  2. Make sure milk and eggs are room temperature.
  3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
  4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
  6. Pour batter evenly between two prepared cake pans.
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
  8. Allow cake to cool to room temperature.
  9. Frost cakes with favorite frosting.
  10. Just barely adapted from epicurious, taken from Cooks Illustrated.

Me love coookies!


Hi everyone! I hope you all loved last week’s lemon bars, clearly the two of us at Sweet Little Brownies love lemony things, but this week I decided to switch things up a little.

According to the magical World Wide Web, October is Cookie Month! How has this not been declared an international holiday?! Cookies always remind me of Cookie Monster and so to commemorate this important occasion, I decided to make Cookie Monster cupcakes. In case you guys are bored with life and need something to make you laugh, check out this hilarious song by Cookie Monster:

I was inspired by this lol.


For these cupcakes, I used our favourite Meringue Buttercream from the first post, and made funfetti cupcakes. Funfetti cupcakes are the best! I also made mini milk chocolate chip cookies for Cookie Monster.

I made them for a little get together, and everyone seemed to love them-you should make them too!

Here they are! Aren’t they pretty?? 😀


(As you can see, I made brownie cupcakes too, but I’ll be posting those another week.)

Here are all the ingredients you need. As you can see I also made mini chocolate chip cookies, and I’ve included the recipe for those along with the others. If you must, I give you permission to use store-bought chocolate chip cookies. But just this one time…Image

I didn’t take a lot of process pictures this time, since I was in a rush, but I didn’t use any of my mad Iron Chef skills to make these cupcakes, so you should be good to go!

For the cupcakes, first cream the butter and sugar. Image

Then add the dry ingredients, milk, and SPRINKLES! Did I mention I love sprinkles?


Make the Meringue butter cream frosting, and dye it blue. I used Wilton Gel food colouring in Royal Blue.

To make Cookie Monster’s eyes, I bought white chocolate wafers and semisweet chocolate chips. To glue them together, I just held the flat end of the chocolate chip against a hot surface and then placed it on the white chocolate wafer.


To assemble the cupcakes:

1. Cut a diagonal slit in the cupcake for Cookie Monster’s mouth.

2. Spread a thin layer of blue buttercream onto each of the cupcakes, it doesn’t have to be pretty, so feel free to just use a butterknife.

3. Use a Wilton #233 tip to get the fur effect, and pipe on the frosting to cover the whole surface.

4. Gently place the two “eyes” onto the cupcake so they are standing up, and pointing in different directions.

5. Cut the cookies in half, and shove one half into his mouth. Don’t they look awesome?!


Special thanks to my brother V for all of the amazing pictures!

As always, the recipes are below.

Thanks for checking us out this week, and remember to come back next Sunday for a new sweet little treat!


Original Tollhouse Chocolate Chip Cookies

Makes: 36 mini cookies


1 cup plus 2 tbsp All Purpose Flour

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, at room temperature

6 tbsp white sugar

6 tbsp brown sugar

½ tsp pure vanilla

1 egg, at room temperature

1 cup milk chocolate chips

1. Preheat oven to 375 degrees Celsius and link a baking sheet with parchment paper.

2. In a medium bowl, combine flour, baking soda, and salt.

3. In a large bowl, beat butter, sugars, and vanilla until creamy. Add egg, beat well.

4. Beat in flour mixture, and stir in the chocolate chips.

5. Drop dough by rounded teaspoon onto the parchment lined cookie sheet, leaving about 4 cm between each cookie.

6. Bake for 9-11 minutes (usually I bake them for 9 minutes, exactly).

Vanilla Funfetti Cupcakes

(Source: How Sweet Eats Blog)

Makes 12 (I ended up with only 10 though)


½ cup unsalted butter, at room temperature

1 cup white sugar

2 eggs

1 tbsp pure vanilla extract

1 ½ cups All Purpose Flour

1 tsp baking powder

1/3 cup 2% milk

1/3 cup coloured sprinkles

1. Preheat oven to 350 degrees Celsius

2. Cream butter and sugar until fluffy and add vanilla. Beat until combined.

3. Combine all of the dry ingredients in another bowl.

4. Add half of the dry ingredients to the wet ingredients. Mix to combine.

5. Add milk, mix to combine, and then add remaining dry ingredients.

6. Fold the sprinkles in gently.

7. Pour into cupcake pan, and bake for 18-20 minutes, until toothpick comes out clean.

8. Cool, and then frost.

Blue Fluffy Vanilla Buttercream

(Source: Baker’s Royale)

Ices 12 Cookie Monster Cupcakes


3 egg whites

¾ cup sugar

1 cup unsalted butter, at room temperature, cubed

tiny pinch of salt

1 tsp pure vanilla extract

Royal Blue Wilton Gel Food Colouring

1) Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2) Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3) Add butter one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine.   The frosting may appear to look separated, keep mixing and it will come together (this commonly happens when making Swiss Meringue Buttercream).

4. Colour the frosting until it turns into the perfect Cookie Monster blue.