Once you've baked a masterpiece, it can be so hard not to gobble down a slice... or two... or three. These pre-portioned, perfect-for-parties treats will satisfy your sweet tooth — without tempting you to overindulge.

Hello. Despite my goal to update this blog more frequently, I just cant seem to do that. Like this week for example, I am buried in my kitchen space every single night of the week after work, and sometimes in the morning before work too. It has been hectic with cakes for my nieces, nephews, and many more. You will see what I am up to when the post is up. Everytime I got myself into one of these kinds of week, I always tell myself "no more. I need a break", but it doesn't seem to be working. In the meantime, let me tell you about the cake I made a few weeks ago (I have about five backlog posts before this cake, but this is the one I have the pictures for currently). I have been considerably close to my coworkers. Some has become good friends and we hung out during lunch time or outside work too. A few weeks ago, when one my ex-coworker, J, asked me if I could make some kind of a cake for a farewell for his friend, I was more than happy to. We used to work together in one team before he moved for a better opportunity. M was still in Korea at the time on another last minute business trip and so I figured that I had some time to do it. Although schedule was a little crazy at the end, but it came out well I think. He mentioned that the cake was only for 4 people and I suggested individual cake, all he requested was for a non-chocolate cake. When it comes to fruity mousse cakes, my first thought would be Hidemi Sugino. His cakes are mousse-based, lots of fruity flavored and not too difficult to make, but yet very very good. Sicile is one of the simpler ones, a pistachio and blackberry mousse cake. This cake has been on my list for a while and I thought this was the perfect opportunity to finally make it. I have the pistachio joconde ready to be used because I made too many when baking some other cake. So I kept it well-wrapped in the freezer, knowing that this "accident" would benefit me later. It was actually pretty straight-forward to pull together, especially that the joconde has already been made. I made the simple syrup and the blackberry mousse the day before and made the pistachio mousse and assembled it the next day. I made the glaze the last. Mr. Sugino put a small wild strawberry in the center of the blackberry mousse, but it is not available here, so I omitted it. I had 2 individual cakes extra that I was going to try myself, but the family at home was just too excited I guess and left none for me :). All heard after I came home was that the cakes were gone and they're very good. I still have most of the leftovers components and I am planning to make it again soon. I also have lots of pistachio mousse leftover that I poured into different sizes of baking pans and froze it for different cakes. You can expect some more cakes with pistachio cake and mousse in it very very soon in this blog. Speaking of leftovers, I inspected my cake refrigerator last time (I have a separate fridge and freezer for cakes, the normal size) and I didn't realize that my freezer was full of leftovers. From chocolate cake layers, pistachio mousse, chocolate and pistachio joconde, strawberry mousse, coffee creme brulees, passion fruit cream, chocolate and regular streusel, anything you can think of. I made a list and I can make 5 different cakes with the leftovers only. So, be prepared also to see many Spring Cleaning cakes coming up :) In the meantime, I need to go back to the kitchen. It's been a non-stop baking experience and crazy baking schedule! Sicile by Hidemi Sugino Pistachio Joconde -- see this recipe Blackberry Mousse 90g heavy cream 90g blackberry puree 4g gelatin leaves, soften in cold water (I used powdered gelatin) 30g italian meringue (see recipe below) 18g eau-de-vie de framboise wild strawberries (I didn't use it) Whip the heavy cream to a soft peak and set aside Heat the blackberry puree and bring it to a simmer, take it off the heat Add the gelatin leaves or melted powdered gelatin, mix well Let the black berry mixture cool on an ice bath, stirring once in a while Once cooled, add the liqueur Fold in the italian meringue Lastly, fold in the whipped cream Pour into plastic-lined 7" square cake ring or baking pan and put it in the freezer Once frozen, cut out circles smaller than the cake ring you are using to assemble the cake Italian Meringue 120g sugar 30g water 60g egg whites Mix together the sugar and the water in a saucepan and bring it to 118-120C When the temperature is close, start whipping the egg whites Once the sugar syrup is ready, pour the syrup into the egg white with the mixer still running Whip until stiff and shiny Pistachio Mousse 450g heavy cream 45g pistachio paste 450g milk 1/10 vanilla bean 100g egg yolks 100g sugar 10g gelatin leaves Whip the heavy cream until soft peak and set aside Combine milk, pistachio paste, and vanilla bean seeds in a saucepan, bring to a simmer Meanwhile, whisk the egg yolks and the sugar until pale Once the milk mixture is ready, temper the yolk with the milk and return it back to the saucepan Stirring constantly, bring the mixture to 84C under low heat Add the gelatin and mix well Strain the mixture and let cool on an ice bath Fold in the whipped cream Soaking syrup 40g 30°B sugar syrup -- see this recipe 20g water 25g Kirsch Mix all ingredients To Assemble Assemble the cake upside down. Brush the pistachio joconde with the soaking syrup Place an acetate sheet in the bottom of a sheet pan and place the cake rings on top Pipe some pistachio mousse Place the blackberry mousse in the center Pipe more mousse almost to the top of the ring Place the pistachio joconde at the top, pushing it down slightly so that it is the same level with the mousse. Freeze overnight and unmold (the bottom is now the top part) Glaze with neutral glaze and decorate with blackberry and pistachio pieces

Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Have I told you, I sorta have a thing for mudslides? Yeah, it might or might not be a slight obsession, but let’s not get...Read More »

A round up of delicious lemon recipes for this spring!

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S’mores mousse layered with graham cracker crust, chocolate mousse and marshmallow whipped cream. A decadent and easy dessert.

Too hot to cook? Make one of these 50 no bake treats! Sometimes it’s just too much trouble (or too hot) to turn on the oven. Especially during the summer months. That doesn’t mean you can’t still enjoy your sweets. Here are 50 No Bake Treats to keep you cool! Banana Foster No-Bake Cheesecake from…

A few weeks ago we featured a wedding on our Little Black Book blog so gorgeous, we couldn't help but give it some more time to shine. A barn transformed into a classic affair with a nod to rustic ele...

dessert catering + confections

Cupcakes never go to waste in my house, well as much as I can help it, but I can’t eat them all myself! Earlier this week, I made the Thin Mint Mini Cakes and I had leftover cake. So I made some Sa…

50 delicious Dessert Mousse Recipes, including Nutella Mousse Cake, White Chocolate Snickerdoodle Mousse, Healthy Chocolate Mousse, and more!

Can we please return our focus to Valentine’s dessert, now that football, face-stuffing snacks and 3.8M dollars commercials have passed? Let me grab your attention with this brownie trifle that easily comes together in just 20 minutes. Look at at how pretty they are, yo. Yo? Yeah, I know, but I’m like that sometimes–inconsistent and...Read More »

Yes, I’m adding another Tiramisu recipe to the Sprinkle Bakes catalogue. As I made this I asked myself “How many Tiramisu recipes does one blog need?”. I can only surmise the answer is “as many…

Desserts in a shot glass are cute and classy, and dessert shooters are more fun than full-sized treats. These dessert shooter recipes will wow your guests!

A great idea to serve a delicious lime mousse at your next dinner party.

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Pour 15 verrines

Tiramisu, Key Lime Pie, Strawberry Fool and Raspberry Chocolate.

Evidently, I’m all about gearing you guys up for holidays lately, check out these party-worthy raspberry martini shooters. Of course you can bypass the making the marbled chocolate cups, but why would you? Sure you can serve the raspberry martini mousse in a shot glasses for ease of preparation, but I promise you the chocolate...Read More »

DLux Mini Dessert Cups Valentine's Day Layered Jello is a fancy and fun dessert you can make for Valentine's Day! It requires only 3 ingredients and very simple to make.

I bicchierini golosi al mascarpone e frutti di bosco sono piccoli dolci al cucchiaio velocissimi da preparare per un dessert pieno di gusto.

It's summertime and it's HOT! I was thinking of all the summer parties and gatherings people are having. I always like to bring something when I am invited to a barbecue or pool party. You know this girl loves her sweets and I have come across some tried and true summertime desserts that don't require the use of a hot oven or stove. Banana Pudding is an all time favorite in our house during the summer. My grandmother made hers with Nilla Wafers, Vanilla Pudding, sliced bananas and a dollop of whipped cream. I like to make mine using Pepperidge Farm Chessman cookies instead of the wafers and I put toffee bits on the top layer! If you want to dress it up for a party - layer the pudding in a trifle bowl or serve in individual dessert glasses for a delicious presentation. Easy Chocolate Mousse can be made with five simple ingredients. Try placing the mousse in tall shot glasses with a demi spoon for a quaint Mousse shooter! This is another summertime favorite of mine and I think I've made it for just about every party I have had - Raspberry Fruit Dip! It's such an easy dish to make and you will NOT get enough of it! My Recipe 8 oz. Softened Cream Cheese 7.5 oz jar Marshmallow Fluff 1 tsp. Raspberry Extract 3 drops red food coloring (optional) You can also mix in raspberry yogurt or pureed raspberries in place of of the extract and food coloring. Serve it with chilled in season fruit - you will not be disappointed! Photo Credits: Chocolate Mousse ShootersBanana Pudding - Bakerella Raspberry Fruit Dip

S'mores dessert cups are a fun and delicious portable dessert. A graham cracker crust, chocolate mousse, chocolate ganache, and toasted marshmallows in small, portable containers are perfect for camping trips and parties.

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Create an easy Easter dessert table guaranteed to wow your guests and satisfy every sweet tooth.

Treats just taste better when they're mini.

A couple of weeks ago the hubs and I had dinner at P.F. Changs and had the chocolate mousse dessert shooters for dessert. And I decided t...

There are chocolate people in the world (lots of them). And there are coconut people (a slightly smaller, but still passionate, contingent). But then, there are coconut chocolate people. And, friends, if you are a Chocolate Coconut Lover (like me, and Jordan, and our sister-in-law Tricia, and our dad), prepare to be a.mazed by this