April 2017 | Sweet Jenny Belle Bakery

Popular Posts

Lime Margarita Cake Roll - Cinco de Mayo Dessert

lime margarita cake roll for cinco de mayo dessert

Lime Margarita Cake Roll

My husband and I lived in Arizona for a long time before we had a family. Cinco de Mayo is a big event - there are parties across the state. I loved all the bright decorations, festive music and the food. Oh my gosh, the food. I miss the incredible Mexican food from Arizona. The tacos, the guacamole, and fresh salsa - oh my!

We are looking forward to having a small celebration here in our home this year. I've been contemplating what dessert would I showcase. I've been seeing all those gorgeous roll cakes on Pinterest and Instagram, thought it would be so much fun to try one out. And what better flavors to add to the cake, but a bright lime margarita.

lime margarita cake roll for cinco de mayo dessert


The tequila in this recipe is baked and the cake is not alcoholic, it is safe for children to eat and enjoy with you. The buttercream contains no alcohol, but if you are having a party just for adults, Sally has an amazing tasty boozy buttercream here. So why add the tequila to the cake, it is only 2 tablespoons. The tequila has a very unique flavor and it pairs incredibly well with the limes and sweet buttercream. You will find the palette of this cake is complex and delicious - I promise you that it will receive rave reviews! 

lime margarita cake roll for cinco de mayo dessert

Cake Roll

The cake roll is a pretty easy recipe, but you must be watchful to not overmix it. Combine the dough as minimally as possible. It is also important to not overbake your cake, check on it at after 10 minutes. You want it to spring back from your touch, but not crispy on the edges.

lime margarita cake roll for cinco de mayo dessert

Happy Cinco de Mayo! May your fiesta be long, loud and delicious. And save some cake for me.
lime margarita cake roll for cinco de mayo dessert

Margarita Lime Roll


A bright and sweet cake roll perfect for your fiesta or Cinco de Mayo party. This is best served the day you create it.

Prep time: 30 min.
Cook time:
Total time: 45

Yield: 10 servings


3 large eggs

3/4 cup granulated white sugar

2 tbsp. tequila

juice and zest of 1 lime

1/2 tsp. vanilla extract

Americolor gel - Electric Green

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

optional - powder sugar, thin lime slices and bakery bling in silver for decorating

Lime Buttercream

1 cup unsalted butter, softened

2 3/4 cup powder sugar

2 tbsp lime juice

1 tsp lime zest


  • Preheat your oven to 350 degrees. Prepare a 9"x13" pan with a sheet of parchment and cake release spray. 

  • In your mixer with a paddle attachment, whip your eggs and sugar together until they thicken, about 4 minutes. Add tequila, lime juice, zest, vanilla and a drop of electric green gel. The green dye is not necessary, but it gives it a gorgeous color to the cake. Blend until the dough is well combined.

  • In a separate medium bowl, sift together the flour, baking powder and salt. Gently add the egg dough and mix until combined. You don't want to overwork your dough, but be sure that is mixed together.

  • Bake the cake for 10-12 minutes or until the center bounces back to your touch. Immediately remove the cake from the pan, but still on the parchment paper. Allow the cake to cool for 10 minutes. While it is cooling, dust another piece of parchment paper with powder sugar. Flip the cooled cake on to the sugared paper. Roll up with a clean dishtowel and cool completely.

  • While the cake is cooling, prepare your lime buttercream. In a mixing bowl, whip together all the ingredients for 10 minutes or until it is light and fluffy. If your icing is too stiff, you can add a small bit more of lime juice.

  • Gently unroll the cake and spread the lime buttercream out, but give yourself a 1" perimeter border. Carefully roll the cake back up and place on to your serving platter.

  • To decorate the top, gently sift powder sugar all over the cake roll. Fill a large pastry bag of the lime buttercream with a star tip and ice a few beautiful flowers on top. Place a thin lime slice through the buttercream flower and decorate with silver sprinkles.

  • lime margarita cake roll for cinco de mayo dessert

    Are you feeling like churros instead? Stop by my best friend's page, Desert Chica, to read on how to create these delicious cupcakes!

    Glazed Pineapple Upside Down Scones

    Glazed Pineapple Upside Down Scones

    April 20th is National Pineapple Upside Down Cake day! And I know you know how much I love these crazy and random days. Unfortunately as I've mentioned in the past, cake is not my favorite dessert. I know. It's weird. So I really didn't want to create a cake recipe and there are a billion amazing ones out there. I thought about cookies, but it's hard to find a pineapple emulsion and if you just use juice, the flavor isn't as strong. What to do.

    I decided it would be fun to move past just desserts and poke around in the sweet breakfast treats. I imagined a small scone - some are just entirely too big to eat first thing in the morning. I pictured one full of the traditional flavors - juicy pineapple, sweet cherries and the complex brown sugar. I wanted a topping to the crust for added dimension.

    These scones are easy and quick! You could easily create these first thing Sunday morning for your big family breakfast. They would also be perfect for a lady's brunch with mimosas. It has a tropical flavor spectrum, but no coconut (I see you anti-coconut bakers!) However, if you wanted to add some chopped, toasted flakes - it would be delicious!


    Unlike cookie baking, you want your butter as cold as possible and it will not be creamed in the mixer. You will need to cut your butter into the dough with either a pastry blenderor two knives. After you cut your butter in, I recommend placing the dough in the fridge for about 30 minutes. It's not required, but if you have the time, you will be happy that you did. Warm butter will not do much for your delicious scones.

    Quantity Made

    These make somewhere between 18 -24 scones depending upon how big you like your scones. As I mentioned earlier, I wanted something on the smaller scale and more manageable with a full breakfast. But if you like big scones and can not lie, then by all means make them large.

    Brown Sugar Glaze

    This glaze is ahhmazing! You will love it. You will want to dunk everything in it. I'm wondering now what it would taste like on bacon. Mmm. It's pretty easy to make, but it hardens quite fast. Plan on dunking or drizzling a few scones at a time, then bring it back to the stove to warm over the burner. Whisk, whisk, whisk, to keep the glaze fluid.


    If you love maraschino cherries like my middle child does, you can chop some up to sprinkle on the glaze before it sets. However, the juiciness of the cherries does slightly deteriorate the glaze underneath. There will be a slight marbling of color, but they are amazing! My kiddos always choose the cherry topped ones first. 

    Glazed Pineapple Upside Down Scones


    Sweet and tropical scones that will be the hit at your breakfast table. These are best made and served on the same day.

    Prep time:
    Cook time:
    Total time:

    Yield: 1-2 dozen (depending upon how big you like your scones)


    2 cups - flour

    1/4 cup - brown sugar

    1/4 cup - white sugar

    1 tsp salt

    2 tsp baking powder

    1/2 cup unsalted butter, cold

    1/2 cup heavy cream

    1 large egg

    1/2 tbsp vanilla extract

    1 tbsp maraschino cherry juice 

    2/3 cup chopped pineapple, drained

    3 tbsp chopped maraschino cherries


    1/2 cup brown sugar

    3 tbsp water

    2 tbsp butter

    1 tsp vanilla

    1 cup powder sugar


  • Preheat your oven to 400 degrees. Line 2 cookie sheet pans with parchment.

  • In a medium sized bowl, gently combine flour, both sugars, salt and baking powder. Using your pastry cutter or 2 knives, cut the butter into the flour mixture. You want your dough to be about pea sized. (I recommend placing the bowl in the fridge for about 30 minutes after, but it's not necessary)

  • In another bowl, gently whisk the heavy cream, egg, vanilla, and juice. Carefully add it to the flour mixture. Blend until just combined, you don't want to overwork the dough. Fold in cherries and pineapple.

  • Drop heaping tablespoons of the dough on to the parchments sheets. You will be able to get 1-2 dozen scones out of the dough. Bake for 20 minutes or until lightly golden. Allow to cool while you make the glaze.

  • To prepare the glaze, in a small saucepan add the sugar and water. Heat over medium-low and whisk until the sugar has dissolved. Remove from heat and add butter and vanilla. Whisk in the powder sugar until glaze is well combined. 

  • You can ice the scones by either dipping their tops into the glaze or drizzling it on top, depending upon the level of sweetness you prefer. The glaze does harden quite quick, plan on icing a few scones and returning the pot to the stove to warm up and liquefy once more. Serve and enjoy! These scones will be good for a few days in an air tight container in the refrigerator, if any are left over!

  • Variation - you can add more chopped cherries to the scone tops before the glaze hardens. However, the juice from the cherries does break down the glaze a little and there is some marbling. My children though will tell you the cherry topped once are the best!

  • Circus Animal Cookies - Easy Tutorial

    circus animal cookies tutorial

    Circus Animal Cookies - Easy Tutorial

    April 18th is National Animal Cracker Day and when I think of animal crackers, my mind races back to my childhood with those small frosted circus animal cookies showered in bright sprinkles. They were my favorite and still are. These cookies are incredibly easy to recreate at home and can be used in fun ways. I graced one of my mini cakes with my favorite pink camels and think it's just adorable. How fun would this be for a baby shower or child's first birthday?

    circus animal cookies tutorial

    What do you need to bring the nostalgia back in the kitchen?

    circus animal cookies tutorial

    circus animal cookies tutorial

    These cookies are so easy and fun, you may want to enlist your children or grand-kids to help. Simply outline and fill the animal cookies with pink royal icing. While it is still wet, gingerly add the sprinkles on top of the cookies. Set the decorated cookies in the dehydrator for 10 minutes at 90 degrees. The color of the sprinkles may slightly bleed into the pink, but it is quite minimal.

    circus animal cookies tutorial

    Mmm! I just love them and hope you do too.


    The Giving Tree - Teacher Appreciation Cookie Set

    giving tree teacher appreciation cookie set

    The Giving Tree - Apple Cookie Tutorial

    Once there was a tree, and she loved a little boy. 

    Have you read the children's book "The Giving Tree"? I remember thinking that the boy was so selfish. And then I became a parent. The book took on another meaning. It is not about the boy's needs or his seemingly inability to question the tree's needs, no, it's about the selflessness and unconditional love given by the tree. As parents, we understand try to understand that children's needs come first and it's our beautiful role to fill them and love them through every phase.

    A friend of mine recently asked for a teacher appreciation set of cookies that would include a tree theme. I instantly thought of the Giving Tree. In many ways teachers are tasked to give selflessly to our children. 

    giving tree teacher appreciation cookie set

    The apples are very easy to make and perfect for your teacher to show appreciation for all that they do. What do you need?

    giving tree teacher appreciation cookie set

    • Pipe your apple and highlight outline. The icing consistency is about a 10-12 second flow with Americolor red. 

    giving tree teacher appreciation cookie set

    • Immediately fill and flood the apple. 

    giving tree teacher appreciation cookie set

    • The pink icing is also created with the Americolor red. It's the tiniest touch of red to 15 second flow. Before the red apple crusts over, fill the highlight in with the pink. You can use a toothpick to push the icing out, but don't go all the way into the red.

    giving tree teacher appreciation cookie set

    • The brown stem is created in a semi-stiff icing with chocolate brown. 

    giving tree teacher appreciation cookie set

    giving tree teacher appreciation cookie set

    • The leaf is done with Americolor leaf green in 15 second flow icing. The light green is also leaf green with just a touch. Ice the leaf veins while the dark green is still wet. Carefully place your cookies in a dehydrator at 90 degrees for 10 minutes.

    giving tree teacher appreciation cookie set

    These sweet cookies are easy and I hope you will try them. It's no easy task to be a giving tree and it's always wonderful to hear a word of appreciation.


    Easter Bunny Petit Fours - Lemon Mud Cake Recipe

    easter bunny petit four - lemon cake and recipe

    Easter Bunny Petit Four Recipe & Tutorial

    Can I tell you a dirty secret? Cake is not my favorite. I know, right? But there is a caveat, I adore petit fours! It's like my taste buds know that petit four cakes are that much more work and so therefore are delicious. I'm not sure why I adore them, but I do. Whenever I have a special occasion, it's one of the top desserts that I request. I was thinking that these sweet little cakes would be perfect for Easter, but I wanted something more than just cute squares. I wondered if I could use one of my cookie cutters to make shaped mini cakes - you can and they are so stinking adorable!

    easter bunny petit four - lemon cake and recipe

    I have seen a few tutorials for petit four desserts that use a ready made pound cake. If you are pressed for time, do it. However, homemade mud cake is an insanely delicious alternative and it isn't that much more work. You can even bake and cut your cake the day before, just wrap those babies nicely and pop them in the freezer! And you are going to want to try this lemon mud cake. It's moist with a delicious lemon bite - it will be your new favorite. It is a dense cake - plan on torting it for a yummy filling and keeping them bite-size. 

    easter bunny petit four - lemon cake and recipe

    Lemon Mud Cake


    • 3/4 cup shortening
    • 2 3/4 cup granulated white sugar
    • 3/4 cup unsalted butter, softened
    • 2 tsp. vanilla extract
    • 1/2 tsp. Wilton meyer lemon extract
    • 1/4 cup fresh lemon juice
    • 5 large eggs
    • 3 cups of all purpose flour
    • 1 tsp. baking powder
    • 2 tsp. salt
    • 3/4 cup almond milk (or milk of your choice)
    • 1/4 cup sour cream

    easter bunny petit four - lemon cake and recipe


    • Preheat oven to 325 degrees.
    • In your mixer beat shortening, butter and sugar together until light and fluffy - about 5 minutes. Gently add in vanilla, lemon extract and juice.
    • Add one egg at time to your butter mixture, beating  on light speed.
    • In a seperate medium bowl combine flour, baking powder and salt. 
    • Alternating between your flour mixture and milk, carefully blend them into the butter batter.
    • Fold in sour cream, mixing until just combined.
    • Prepare a jelly roll pan with parchment paper and a cake release spray. Pour in batter and spread it out to all the edges.
    • Bake for 35 minutes or until the edges are slightly browned and the center bounces back to the touch.
    • Cool in the pan for 10 minutes and then remove.
    If you are going to make your petit four the day you bake the cake, allow it to cool for an hour. 

    If you are baking your cake in advance, you can cut your cake with the cookie cutter of your choice once it has cooled. Then wrap them tightly with saran wrap and pop into the freezer until you are ready to create the mini cakes. The freezer will keep your cakes moist and you can work with them easily when they are cold.

    easter bunny petit four - lemon cake and recipe

    easter bunny petit four - lemon cake and recipe

    What do you need to create the bunny petit fours?

    easter bunny petit four - lemon cake and recipe

    Torte the mini cakes as evenly as you can with a sharp cake knife. This will be easier to do while the cakes are frozen. Fill the middle up with delicious buttercream frosting. You could even torte it twice and a second layer of filling.

    easter bunny petit four - lemon cake and recipe

    Prepare the pourable fondant and place mini cakes on a wire bakers rack over a pan. Carefully pour the fondant over each of the cakes. This will be easier to do while the fondant is pretty warm and liquid.

    easter bunny petit four - lemon cake and recipe

    The fondant will dry QUICK! Like super quick so you will need to work quickly. Once the bunnies are hardened, you can decorate as you see fit. I added a sweet crown of sprinkles with little bunny faces. Aren't they adorable?

    easter bunny petit four - lemon cake and recipe

    You can serve these on dessert plates or place in paper cupcake liners for a fun look. My husband said they look like Little Debbie's - lol! Maybe next time he can have those instead while I savor my delicious lemon cake and buttercream.. Mmm!

    Have extra fondant? Don't toss it! You can make delicious little candies with them. Come see what I did with mine.


    Chocolate Fondant Easter Candy

    chocolate bunny almond fondant candy

    Chocolate Bunny 

    Almond Fondant Easter Candy

    Easter is just around the corner - have you been busy making candy or cookies? I swear that Easter has the best treats of all the holidays. There are pastel eggs, chocolate bunnies and everything in between. I love it! I have a petit four recipe coming out later this week that required some poured fondant. Poured fondant is the not the malleable candy that we cover cakes with, it's a sweet and soft filling for candies. You can flavor it, add mix-ins and it's delicious! It sometimes known as uncooked fondant if you go searching for more recipes.

    This was my first time attempting poured fondant, so I went with a tried and true recipe by King Arthur. For these candies, I added a bit of almond extract and I think next time I may even add some finely chopped almonds.

    chocolate bunny almond fondant candy

    What do you need to make these candies?

    While your fondant is still soft, pour inside a silicone candy mold. Wrap the mold a few times with plastic wrap and place in the refrigerator overnight. The candies will easily pop out of the mold when you are ready. They can get soft quick so work in small batches and keep the others waiting in the refrigerator.

    chocolate bunny almond fondant candy

    You can dip the fondant candy in either tempered chocolate or melted chocolate candy wafers. I use a Wilton candy melter, if you use the candy wafers, you can also melt them in a double boiler or in the microwave. Once the chocolate is a nice smooth consistency, quickly dip the fondant candies into the chocolate and allow to harden on a wire rack.

    chocolate bunny almond fondant candy

    You can either serve them or you can add a bit more fun to them with some edible gold coloring. Paint it on the hardened chocolate with a food only paintbrush and allow to dry. Aren't these so beautiful? I think they would be a perfect treat on your dessert table. No will guess that these are easy to make!

    Have any leftovers? These will keep delicious in an airtight container in the refrigerator.

    I can't wait to try more flavor combinations!

    chocolate bunny almond fondant candy

    Easter Lamb Buttercream Cookies

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Buttercream Lamb Cookies

    We moved to Vancouver, Washington this past winter and there are large pastures close to our home. I love to see all the farm animals grazing on the lush land. Close to our place there is a home with dozens of lambs out on their field. There are so many baby lambs out there right now - one of my favorite parts of spring.

    With Easter right around the corner, I thought it would be the perfect time to make some buttercream lamb cookies. I'm still learning my way around buttercream, so I did use a bit of royal icing on these as well. The two frostings play nice together and provide very different textures. I made a delicious lemon buttercream that is perfectly paired with the vanilla cookies. This icing does crust, but it doesn't harden like royal icing - you won't be able to mail these. They are perfect to bring over for Easter celebration or baby shower brunch.

    What do you need to make these?
    buttercream lamb sugar cookies by Sweet Jenny Belle

    I use tipless bags for my royal icing or you can use the traditional reusable icing bags with a 1 or 2 tip. Using the grey royal icing, frost the hooves of the lambs.

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Switch to the ivory royal icing and frost the tail, ears and face. The face of the lamb is like a chubby heart with soft edges.

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Before the ivory icing sets, add two small grey eyes and a little line for his mouth. Using a toothpick, carefully drag the corners of the mouth out to give the appearance of a small nose. Place lambs in a dehydrator at 90 degrees for about 10 minutes or allow the cookies to setup, about an hour or two.

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Using Wilton tip 16, fill in the rest of the lamb body with little swirls of lemon buttercream. I try to make the swirls fairly small so that it has some definition and the appearance of a furry coat.

    Lemon Pie Buttercream Frosting



    1. In a large mixer, cream the butter until soft and light. Drizzle the lemon simple sugar into the bowl and blend. Add 3 cups of the powdered sugar and gently mix together.
    2. Add the lemon juice and remaining sugar, mixing until will combined. Feel free to add a bit more lemon juice if frosting is too thick. 
    I also added a couple drops of Wilton's Meyer Lemon flavoring to boost the citrus sweetness, but it's optional.

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Want to add a bit of pink to the inside of the lamb's ear? In a small glass bowl, mix a drop or two of the Americolor soft pink gel with a few teaspoons of vodka, everclear or clear vanilla. Using a food only paintbrush, paint a small bit of the pink on the ear. 

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Now your sweet and delicious lambs are all set for the party. Aren't they adorable? Pretty easy and that lemon buttercream frosting will be your new favorite! Save any leftover frosting for my petit four tutorial that is just around the corner.

    buttercream lamb sugar cookies by Sweet Jenny Belle

    Are you looking for my royal icing recipe? Well come on over here!

    © Sweet Jenny Belle Bakery. Design by MangoBlogs.