Tag Archives: desserts

Valentine’s Day Wedding Cake

love cake valentines-day-wedding-041

I adore everything about Valentine’s Day – the colors (red and pink, what’s not to love?), the desserts (candy, cakes, and cookies, oh my!), and the outpouring of unabashed love.  This cake will probably be the first of many Valentine’s-related Glitter Weddings posts, because I’m a total ham for the holiday.  Enjoy!

Via Ruffled // Photographer: Paperlily Photography // Event Designer: The Funky Shack // Bakery: Blooming Flour Bakery


Old-Fashioned Chocolate Cake

Because sometimes a rich chocolate cake is all you need …

Have you been to a cake-testing yet?  Weren’t they all amazing? I think the hubby and I liked at least ten-to-twenty flavor combinations.  We were overwhelmed, and slightly nauseous.  But sometimes, when it really comes down to it, what’s classic, tastes amazing, and resonates well with the guests, it’s a traditional chocolate cake.

Original image via The Scoota Baker // Full Recipe (for chocolate cake with chocolate buttercream) here


Milk + Cookies: Dessert and Favors

There really is nothing like milk and cookies – it’s classic and adorable and always a crowd-pleaser.  And when planning our own wedding, we knew we wanted to end the night on an extra sweet note.  So we thought, milk and cookies, natch.

I’ve seen so many sweet ways to serve milk and cookies as an end-of-the-party nightcap or dessert, using shot glasses or martini glasses filled with milk.  (And I really love the milk glasses dipped in chocolate and colorful sprinkles – double wow.)

We went with portable milk-and-cookie favors – homemade cookies in brown bags with old school paper milk cartons of milk – because we were pretty sure our guests would already be rolling out of the party as is (we were all about the food – so we went just a tad overboard … err, really really overboard).  The cookies + milk also doubled as great, no-fuss, favors.

Via Ruffles & Pleats // Image Boards by Glitter Weddings // Via: Style Me Pretty // Martha Stewart Weddings // The Wedding Pickle // Offbeat Bride // Style Me Pretty // Project Wedding // The Sweetest Occasion // The Knot


Chocolate Lavender Shortbread

They look amazing – don’t they?

Leah of Freutcake provided this perfect recipe while guest blogging on Jess’ blog, Forgiving Martha. I’ve promoted (and swooned) over the use of lavender before, and these perfect chocolate-dipped lavender shortbread cookies fit right into my pro lavender (and pro-baked goods) stance.  They would also make a perfect favor, both because they look pretty and they’re solid (never underestimate the power of a cookie to crumble in an ornately wrapped packaging … a.k.a., disaster!)

Lavender Shortbread Cookies {adapted from Barefoot Contessa}
3 sticks (3/4 lb.) unsalted butter at room temp
1 cup granulated sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
1 heaping Tablespoon dried culinary lavender
3 1/2 cups all-purpose flour
1/4 teaspoon salt
7 ounces semisweet chocolate, chopped

  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until just combined. Do not cream butter and sugar, as you don’t want to add air to this dough. Add the vanilla extract and mix. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough just comes together. Dump onto a surface dusted with flour, divide in half and shape into two flat disks. Wrap each disk separately in plastic and chill for 30 minutes.
  3. Lightly flour you work surface and rolling pin and roll out the dough 1/2-inch thick. Choose your favorite cookie cutter and cut out cookies placing them on an ungreased baking sheet lined with either parchment or a silicone mat. Sprinkle cookies with sugar and bake for 20 to 25 minutes, until the edges are just golden. Cool to room temperature.
  4. When the cookies are cool, place them on a baking sheet lined with parchment paper.
  5. Place 3 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
  6. Shortbread cookies keep in an airtight container for about a week but are best served same day!

Visit Forgiving Martha for more tips on making these amazing cookies! // Spotted on Something Pretty


Monogrammed Pie Place Cards

You know, in looking back at my blog posts, you’d think I was both a monumentally fat kid (pie, donuts, cake) and a glitter hoarder.  You’d be thinking correctly.  Now that we’ve got that settled, how sweet and oh-so-yummy are these edible pie place cards?  I’ve seen pies wrapped in boxes and other candies and such wrapped up and used for seating/favors, but these place cards are 100% edible, right down to the monogrammed dough.

Genius, I tell you.

To make your own simply cut squares of pie dough, fill, fold, dust and bake.  The ever-talented, Melanie of You Are My Fave, freehanded the letters – I’d probably cheat and use a set of alphabet cookie cutters.  Bake the letters separately, and while still soft out of the oven, brush a bit of egg to the underside of the letters to “glue” to your pie pocket.

Via You Are My Fave


Holiday White Party

I tend to get stuck in extremes when it comes to color – I’ll either side with the completely monochromatic look or I’ll want everything to look like a color explosion.  Middle grounds were never my thing.

This all-white party decor is right up my extremist alley.  Will you go super glam for the holidays this year or is your holiday party more of a pajama bottoms + reruns of old films + chicken poppers kind of shindig?  Somewhere in between?  Well, that’s just weird.

Image Found on Pinterest // Via thecakeblog.com and lefrufrublog.blogspot.com // Photography For Set 1 by Chubby Cheek Photography