This may be a tiny bit early but I figure, school's in and the weather is changing... it's time.  I've already started Autumnal baking.  This means cinnamon scents and pumpkin flavored treats are well underway.  Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in. 

This was my first batch of Whoopie pies ever.  After mixing and piping the batter, the mounds looked suspect to run or spread out of shape while baking.  I was afraid my sweet potato substitution for pumpkin had failed.  I certainly didn't expect to get the perfect disks of cake that resulted. With the maple marshmallow filling,  they are like Little Debbie cakes on steroids.  Or maybe better.  They are extra soft and pillowy, and my first batch of assembled cakes were the size of Big Macs!  I scaled down the next batch by half.

With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there.  I decided to make jeweled flowers out of fondant and sanding sugar.  Just brush the surface of the fondant with water before you dip it in the sugar.  Glue them to the surface of the pies with a dot of icing.

You know the old saying "two heads are better than one"?  This was certainly the case when I collaborated with Bird,  the creator of Dog 'n Bird Artful Wedding.  Come check out her beautiful site and the recipe I developed for her innovative idea: The Wedding Toast Truffle.

Note: Several people have asked for the recipe because the Dog 'n Bird site is no longer in operation. A very nice commenter helped me locate the original truffle recipe. Enjoy!

Sprinkle Bakes' Wedding Toast Truffles      
                                                                                                                                 [click for printable recipe]
- 7 oz. high quality white chocolate, chopped
- 1 cup pink champagne such as KORBEL Brut Rosé
- 2 tbsp heavy cream
- 1 tsp red flavored gelatin (strawberry or raspberry)
- Confectioners sugar
1. Pour the pink champagne into a small saucepan and bring to a boil. Reduce heat and simmer until champagne has reduced to 1 teaspoon. Set aside and let cool slightly.
2. Set a heat proof bowl over a small pot of simmering water. Add the heavy cream and champagne reduction to the bowl and stir until combined and hot. Gradually add the white chocolate and stir until melted and smooth.
3. Sprinkle over the gelatin and mix with a rubber spatula until combined. Mixture will thicken slightly and a little of the cocoa butter may rise to the top (pour this off). Cover and chill.
4. Check for firmness at 5-10 minutes. This mixture firms up quickly and should not be left in the refrigerator for too long.
5. Roll the scooped chocolate with your hands into small balls (about the size of a large grape) and roll into powdered sugar. Serve truffles in fancy candy foils with a glass of champagne for the toast.
Makes 12 small toasting truffles.

Even though I've been a busy girl lately, I'm never too busy for a doughnut break!  I especially love the mini variety.  These are extra light and have a double dose of vanilla goodness. 

The idea for these came from the Starbucks Birthday Cake Doughnut, a very dense doughnut that is eye-catching with pink icing and tiny white nonpareils.  Since my recipe turned out very light and fluffy (the exact opposite of Starbucks) I made them in my favorite shade of blue.  The texture was not at all what I expected from a baked doughnut.  I love them so much, I had to share!

Newborn baby doughnuts... aren't they cute?

Churro congratulates you #275 Toni Platt !
I will contact you today regarding prize information!


Thanks to everyone who entered!  

To those who commented, a special thank you for sharing your most beloved baking items.   Your stories were funny and heartwarming, and some brought tears to my eyes.  So many of you have inherited bowls, dishes and pans from family members that have passed on.  It is obvious to me that their baking legacy is still strong through you.  I love and cherish every story submitted.  Thank you again.

Hi all!  I have no recipe for you today, but still something pretty sweet!  This giveaway comes from the nice folks at CSN stores, purveyors of a wide range of products including a most beloved brand, le creuset.  I'm so happy to be giving away a quality essential that every baker can use.

The Le Creuset Batter Bowl is ideal for mixing batter, pancake mix, or serving milk. The batter will easily pour into a baking pan. The bowl is deep enough to contain splatters, but the perfect depth for easy mixing. Crafted from high-quality stoneware, this bowl will resist chipping, scratching, and staining.


  • Crisp White color
  • Durable, non-porous enamel resists chipping, scratching, staining
  • Oven and microwave safe
  • Refrigerator and freezer safe
  • Material: Stoneware
  • Capacity: 2-Quart
  • Cleaning and Care: Dishwasher safe

To enter, you must be a follower or become a follower of Sprinkle Bakes. Leave your name and email address in the form below.  Also leave me a comment telling me what your favorite baking item is.  Do you love Grandma's hand-me-down baking pan?  Or perhaps you can't live without parchment paper (like me!).

The deadline is August 9th and a winner will be chosen and announced August 10th.

A little fine print for this contest:

Contest is open to US and Canadian residents only.  Email addresses are kept confidential.  Winner will be selected by Sprinkle Bakes using Random.org. Winner will be notified via email and will have 24 hours to confirm receipt of the email. If the winner does not reply within 24 hours, another winner will be selected. Giveaway has been sponsored by CSN stores.

This contest is now closed. Thanks to all who entered!
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