SHEEP CAKE

BAKED DONUT

SHORTBREAD CAKE

ELEPHONE SUNCAKE

SPRINKLES OREO COOKIES – STRAWBERRY

COFFEE & CARAMEL

COOKIE / ROYAL SUGAR ICING / MACARON

SWEET ALMOND NUTS TART

BLACK SESAME

CINNAMON ROLL

MATCHA SHORTBREAD

STRAWBERRY CREAM

MILK BREAD PARTY TREATS

RED BEAN

HAWAII CUSTARD PINEAPPLE

TARO BREAD

CREAM BREAD

CREAM BREAD WHITE CREAM

CREAM BREAD – LEMON PECAN WALNUT MACADAMIA CASHEW ALMOND MIXED

Green Onion Butter

Reese's Peanut

Chocolate

Custard

Sausage Swirl

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment). If using one round and one loaf to create body shape, prepare accordingly.

Prepare

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.

In a large bowl (or stand mixer fitted with paddle) cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 2–3 minutes.

Add 2 large eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in 1 tsp vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternating with 3/4 cup whole milk (start and end with flour). Mix each addition until just combined — avoid overmixing.

Divide batter evenly between prepared pans. Smooth tops with an offset spatula. Bake in preheated 350°F oven for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when touched.

Remove cakes from oven and let cool in pans for 10 minutes. Run a knife around edges, invert to cooling racks, and cool completely before decorating (at least 1 hour).

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Reduce speed to low and gradually add 3 cups confectioners' (powdered) sugar, one cup at a time, mixing until incorporated. Scrape the bowl as needed.

Add 1 tsp vanilla extract, 2 tablespoons milk or cream, and 1/4 tsp salt. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy. If frosting is too thick, add milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.

If using two round cakes: trim the tops level with a serrated knife. Place one round on the cake board as the sheep's body. If you want a raised head, use the second round as a base for the head or cut a small portion to form the head shape and position at one edge of the body.

If using one loaf + one round: slice the round in half horizontally to create height for the body, or use loaf as body and round (or trimmed round) to form the head. Arrange the pieces on the platter so the head overlaps one end of the body slightly.

Apply a thin crumb coat of buttercream over the entire shaped cake (a thin layer that seals crumbs). Chill in refrigerator 15–20 minutes until set.

Fill a piping bag fitted with a large round tip (or use a sturdy plastic bag with corner snipped) with buttercream. Pipe dollops (small mounds) or spirals of buttercream all over the body to mimic sheep wool. Each dollop should be roughly the size of a marble; closely place them to cover the cake fully. Reserve a small area for the face that will be covered with fondant or black buttercream.

Alternatively, for a textured wool effect, press white mini marshmallows into the buttercream dollops as you go, or use marshmallows between piped rosettes to build up volume. Ensure marshmallows adhere firmly to the frosting.

Form the sheep's head and legs from black fondant or use black licorice ropes/cut licorice for legs and face shape. Roll a small oval for the head and attach it at the front of the body, pressing gently into the frosting so it sticks. Use two small black fondant pieces or cut licorice for ears; add small pink fondant inner ears if desired.

Press chocolate chips or edible black pearls into the head for eyes. Form a small rounded nose from black fondant or pipe black buttercream for the muzzle. If using black buttercream, transfer a small amount to a small piping bag with a very small round tip and pipe the face details.

Create four short legs from black fondant or cut licorice and press them into the underside of the body so the sheep sits stably. If legs need support, use toothpicks inserted into the legs and then into the cake (remove before serving).

Tint 2 tablespoons of buttercream green with green food gel to make grass. Transfer to a piping bag fitted with a grass tip (or small star tip) and pipe patches of grass around the base of the sheep on the cake board.

Optionally dust very lightly with 1 tablespoon powdered sugar for a dewy effect. Chill briefly (10–15 minutes) to set decorations, but bring to room temperature 20–30 minutes before serving for best texture.

all-purpose flour

granulated sugar

baking powder

salt

unsalted butter, softened

large eggs

whole milk

vanilla extract

confectioners' (powdered) sugar

whole milk or heavy cream

white mini marshmallows (for wool tufts)

black fondant or black licorice (for face and legs)

pink fondant or candy (for inner ears, optional)

chocolate chips or edible black pearls (for eyes)

green food gel or frosting (for base/grazing grass)

powdered sugar (for dusting, optional)

2 round cake pans (8-inch) or 1 loaf + 1 round

piping bag and large round tip (or plastic bag with corner cut)

offset spatula

cake board or serving platter

Preheat the oven to 425°F (220°C). Lightly grease a 6-cavity donut pan with nonstick spray or a thin layer of softened butter; set aside.

Preheat and prepare pan

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon until evenly combined.

Whisk dry ingredients

In a separate medium bowl, whisk 1 large egg until blended. Add 1 cup buttermilk, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract; whisk until smooth.

Combine wet ingredients

Pour the wet mixture into the dry ingredients. Using a spatula, stir gently until just combined and no large streaks of flour remain. Do not overmix — a few small lumps are okay. Batter should be thick but spoonable; if it seems too stiff, add 1-2 tablespoons more buttermilk.

Make the batter

Transfer batter to a piping bag or a resealable plastic bag with the corner snipped (or use two spoons). Pipe or spoon batter into the prepared donut cavities, filling each about 3/4 full to allow room for rising.

Fill the donut pan

Bake in the preheated oven for 8–10 minutes, until the donuts are risen, a light golden color, and a toothpick inserted into the thick part comes out clean or with a few moist crumbs.

Bake

Remove pan from oven and let donuts cool in the pan for 2–3 minutes. Use a thin spatula or butter knife to loosen and transfer donuts to a wire rack set over a sheet pan to cool slightly, about 5 minutes more (they should be warm, not hot, before coating).

Cool slightly

While donuts bake, in a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon; mix well. Place 2 tablespoons melted butter in a small bowl for brushing.

Prepare coating

Working with one donut at a time while warm, brush the top and sides lightly with melted butter, then immediately dip and roll the donut in the cinnamon-sugar mixture until evenly coated. Place coated donuts back on the wire rack to set for a few minutes.

Brush and coat

If using glaze instead of cinnamon sugar, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until smooth and pourable. Adjust thickness with additional milk (a few drops) or powdered sugar (1 tablespoon) as needed.

Make the glaze

Dip the top of each warm donut into the glaze, letting excess drip back into the bowl. Return glazed donuts to the wire rack; let glaze set about 10–15 minutes before serving.

Glaze the donuts

baking soda

kosher salt

ground cinnamon

large egg

buttermilk

unsalted butter, melted

pure vanilla extract

granulated sugar (for coating)

ground cinnamon (for coating)

unsalted butter, melted (for brushing)

powdered sugar

milk

pure vanilla extract (optional)

Preheat the oven to 325°F (165°C). Lightly butter and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper, leaving a small overhang to lift the cake later. Butter the sides of the pan or spray with nonstick spray.

Prepare and preheat

In a large mixing bowl, beat 1 cup unsalted butter (at room temperature) and 1/2 cup granulated sugar on medium speed until light, pale, and slightly fluffy, about 2–3 minutes. Scrape the bowl as needed.

Cream butter and sugar

Beat in 1 tsp vanilla extract until incorporated, about 15–20 seconds.

Add flavoring

Sift or whisk together 2 cups all-purpose flour and 1/4 tsp fine sea salt in a separate bowl. With the mixer on low, gradually add the flour-salt mixture to the butter mixture in 2 additions, mixing just until combined and a soft, sandy dough forms. Do not overmix; stop when no large streaks of flour remain.

Add dry ingredients

Transfer the dough to the prepared 8-inch pan. Use your fingers or the back of a spatula to press the dough evenly into the bottom and slightly up the sides (about 1/2 inch) to create a uniform cake thickness. Smooth the top.

Press into pan

To avoid large air pockets, prick the surface a few times with a fork (docking). For cleaner edges and to reduce spreading, chill the filled pan in the refrigerator for 15 minutes before baking (optional).

Dock and chill (optional)

Bake in the preheated 325°F (165°C) oven on the middle rack until the top is pale golden and the edges are slightly deeper golden, about 28–35 minutes. A toothpick inserted in the center should come out with just a few moist crumbs. Rotate the pan halfway through baking for even color.

Remove the pan from the oven and let the shortbread cake cool completely in the pan on a wire rack, at least 45 minutes to 1 hour. The cake will firm up as it cools.

Cool in pan

Run a thin knife around the edge if needed, then lift the cake out using the parchment overhang. Transfer to a serving plate.

Unmold

In a small bowl, whisk 1 cup powdered sugar with 1 1/2 tablespoons fresh lemon juice and 1 tsp lemon zest until smooth. Add more lemon juice, a few drops at a time, if needed to reach a pourable but slightly thick glaze consistency.

When the cake is completely cool, spoon the glaze over the top and spread gently with an offset spatula to the edges so some glaze drips slightly down the sides. Let the glaze set for 15–20 minutes.

Glaze the cake

Sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the set glaze and garnish with fresh berries or mint to taste. Slice into wedges and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Finish

unsalted butter

fine sea salt

powdered sugar (confectioners')

fresh lemon juice

lemon zest

flaky sea salt

fresh berries or mint

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or a shallow tart pan for sun shape) with 1 tablespoon butter or nonstick spray and dust lightly with 1 teaspoon flour; tap out excess. If you want a crisp sugar edge, sprinkle 1 tablespoon coarse sugar in the pan and spread to coat the bottom lightly.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly distributed.

Combine dry ingredients

In a separate bowl, whisk 2 large eggs until blended. Add 1 cup whole milk, 1/2 cup melted and slightly cooled unsalted butter, and 2 teaspoons vanilla extract. Whisk until smooth.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix—stop when there are no large pockets of flour. The batter should be pourable but slightly thick. If too thick, add up to 1 tablespoon milk.

Make batter

Pour the batter into the prepared pan and smooth the top. Bake in the center of the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Rotate the pan halfway through baking if your oven heats unevenly.

Remove the cake from the oven and set the pan on a wire rack. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto the rack to cool completely (about 30–45 minutes). Cooling completely makes glazing and decorating easier.

Cool

Warm 1/2 cup apricot jam (or orange marmalade) in a small saucepan over low heat or in the microwave for 20–30 seconds until loose. Stir in 2 tablespoons softened unsalted butter until smooth to make a shiny, spreadable filling.

Prepare jam filling

In a small bowl, whisk together 1 cup powdered sugar and 1 tablespoon fresh lemon juice. Add milk, 1 teaspoon at a time, until you reach a thick but pourable glaze (about 1 teaspoon). The glaze should coat the back of a spoon.

Make lemon glaze

If making a filled center, using a small offset spatula or the back of a spoon, spread a thin layer of the warmed apricot-butter mixture in a circular sun shape in the center of the cooled cake, leaving a 1–1.5 inch border for the glaze to flow into.

Assemble filling swirl

Pour the lemon glaze over the top of the cake, allowing it to run toward the edges. Tilt the cake gently or use an offset spatula to encourage even coverage. The glaze will form a shiny sun-like top. Let glaze set for 10–15 minutes.

Roll 1/2 cup gray fondant to about 1/8" thickness on a surface lightly dusted with powdered sugar (or use gray buttercream). Cut an oval for the elephant's head (about 3–4 inches wide) and a tapered strip for the trunk. Curve the trunk to create a playful spiral or S-shape. If using buttercream, pipe a rounded oval head and a curved trunk shape on the glazed cake while the glaze is still tacky so the buttercream adheres.

Shape elephant face and trunk

Press the fondant or buttercream head gently onto the center of the glazed cake (over the jam circle). Place dark chocolate chips as eyes (two chips, point facing inward) and trim 2–3 mini marshmallows diagonally to form tusks or cheeks; press them into the frosting or fondant on either side of the trunk. Use a toothpick dipped in red gel or an edible marker to add blush or small trunk lines.

Attach features

Using a small spoon or tweezers, place yellow sprinkles or edible gold pearls radiating outward from the cake's edge to suggest sun rays. Space them evenly around the circumference or cluster in groups for a whimsical look.

Add sun rays

If desired, melt 1/4 cup dark chocolate chips in 20–30 second bursts in the microwave, stirring until smooth. Transfer to a small piping bag or a zip-top bag with a corner snipped and pipe fine details—outlining the trunk, drawing eyelashes, or adding a smiling mouth. Allow chocolate to set (about 10 minutes).

Melted chocolate details

Once all decorations are set, transfer the cake to a serving plate. Chill briefly (10–15 minutes) if you want the glaze and chocolate fully firm, then bring to room temperature before slicing. Serve the Elephone Suncake in wedges so each slice includes part of the 'sun' glaze and the elephant face. Store leftover cake wrapped tightly in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.

fine salt

apricot jam (or orange marmalade)

milk (for glaze consistency)

unsalted butter, softened (for filling swirl)

dark chocolate chips (for eyes and details)

mini marshmallows (for tusks or cheeks)

gray fondant or gray-tinted buttercream

yellow sprinkles or edible gold pearls (sun rays)

red gel or edible marker (for cheek or trunk details)

butter or nonstick spray (for pan)

all-purpose flour (for dusting pan)

coarse sugar (optional, for sparkle)

Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare oven and baking sheets

Cream the butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar and 0.25 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and flavoring: Beat in 1 large egg until incorporated, then add 1 teaspoon vanilla extract and mix until smooth.

Combine dry ingredients: In a separate bowl whisk together 1.75 cups all-purpose flour, 0.25 cup unsweetened cocoa powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, and 2 tablespoons strawberry powdered drink mix (or freeze-dried strawberry powder). Make sure the powdered strawberry is evenly distributed.

Mix dry into wet: With the mixer on low, gradually add the dry ingredients to the creamed butter mixture and mix until just combined, scraping the bowl as needed. Do not overmix.

Fold in mix-ins: Using a spatula, fold in 0.5 cup mini rainbow sprinkles and 1 cup roughly chopped mini chocolate sandwich cookies (mini Oreos) until distributed evenly through the dough. The dough will be slightly thick and pliable.

Portion dough: Using a cookie scoop or tablespoon, portion dough into 1.5 tablespoon (about 22–24 g) rounds — you should get approximately 24 cookies. Place dough balls about 2 inches apart on prepared baking sheets.

Bake: Bake in the preheated oven for 9–11 minutes. Cookies should be set at the edges but still slightly soft in the center; they will continue to firm while cooling.

Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before sandwiching with filling.

Beat filling base: In a medium bowl or using the stand mixer (paddle attachment), beat 0.5 cup softened unsalted butter and 0.25 cup softened cream cheese together until smooth and creamy, about 2 minutes.

Add powdered sugar and flavor: Gradually beat in 1.75 cups powdered sugar on low until incorporated. Add 1 teaspoon strawberry extract and 1 teaspoon strawberry powdered drink mix, plus a pinch of salt. If the filling is too thick, add up to 1 tablespoon milk, 1 teaspoon at a time, until you reach a pipeable/spreadable consistency.

Adjust sweetness and texture: Taste and adjust — add a little more powdered sugar to stiffen or a drop more extract for stronger strawberry flavor. Transfer filling to a piping bag or small bowl for assembly.

Match cookies: Pair cooled cookies by similar size so sandwiches sit evenly.

Pipe or spread filling: Pipe or spread about 1 to 1.5 tablespoons of strawberry cream onto the flat side of one cookie, then top with its matching cookie to create a sandwich. Press gently to spread filling to the edges.

Roll in sprinkles / press chopped Oreos (optional): If you want extra decoration, spread extra sprinkles (0.25 cup) or extra chopped mini Oreos (0.25 cup) on a shallow plate and roll the edges of each sandwich briefly to coat the filling edges. Press firmly but gently so the filling picks up the toppings.

Set: Place finished sandwiches on a wire rack and chill for 15–20 minutes to let the filling firm, which makes them easier to handle and slice (if desired).

Storage: Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month (freeze unfilled cookies flat; fill after thawing, or freeze assembled and separate layers with parchment). Bring to room temperature 10–15 minutes before serving for best flavor.

light brown sugar, packed

cocoa powder (unsweetened)

strawberry powdered drink mix (e.g., freeze-dried strawberry powder or Nesquik style)

mini rainbow sprinkles

mini chocolate sandwich cookies (mini Oreos), roughly chopped

cream cheese, softened

strawberry extract (or real mashed strawberries, well-drained)

strawberry powdered drink mix

milk (to thin if needed)

pinch of salt

extra sprinkles for rolling

extra chopped mini Oreos for pressing

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber in color, 6–8 minutes. Watch closely to prevent burning.

Prepare caramel

When the sugar reaches a deep amber, remove the pan from heat and carefully add 2 tablespoons unsalted butter. Whisk immediately until melted and combined. The mixture will bubble vigorously.

Slowly drizzle in 60 ml heavy cream while whisking until smooth. If the caramel seizes, return to low heat and whisk until smooth. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Let cool for 5–10 minutes; sauce will thicken as it cools. Transfer to a heatproof jar. Makes roughly 3/4–1 cup caramel sauce.

Sheep Cake

Baked Donut

Shortbread Cake

Elephone Suncake

Sprinkles Oreo Cookies – Strawberry

Coffee & Caramel

Cookie / Royal Sugar Icing / Macaron

Sweet Almond Nuts Tart

Black Sesame

Cinnamon Roll

Matcha Shortbread

Strawberry Cream

Milk Bread Party Treats

Red Bean

Hawaii Custard Pineapple

Taro Bread

Cream Bread

Cream Bread White Cream

Cream Bread – Lemon Pecan Walnut Macadamia Cashew Almond Mixed

Green Onion Butter

Reese's Peanut

Chocolate

Custard

Sausage Swirl