Purple Ombre Mini Cakes

With Mother’s Day just around the corner, I wanted to create a special dessert that would be perfect to honor Moms.  I made a Pink Ombre Swirl Cake last summer, and have been wanting to make another pretty ombre (layered color) cake ever since.  This time, instead of one large cake, I made several mini cakes.  I also left the outside unfrosted, to reveal the pretty layered colors of the cake itself.  Purple is often a color I think of for Moms, and it’s one of my favorites as well.

This general ombre (layered color) concept could be done lots of different ways, and with most any color scheme.  I’ll lay out the steps I used to make these mini cakes, but feel free to adjust the process for different sized cakes, or according to your ideas and preferences.

~ How to make Purple Ombre Mini Cakes ~

1.  Prepare vanilla cake batter, using a box mix or a scratch recipe. 

My notes ~ I have a great go-to vanilla cake/cupcake recipe, but this time I used a box mix (Betty Crocker French Vanilla).  I mixed up TWO box mixes, and then had enough batter left over for 12 cupcakes.  Depending on the size pans you use for the purple layers, you could probably accomplish this with only one box mix (or batter that makes about 24+ cupcakes).

2.  Divide the batter into 4 bowls and color as desired.

My notes ~ If you have 4 of the same sized round baking pans, then each bowl of colored batter should have equal amounts in it.  I don’t have 4 of the same size, so I used 2-8″ pans and 2-9″ pans.  Because of this, I put 1 cup of batter in two bowls, and 1.5 cups of batter in two bowls, colored it as desired, then poured the smaller (1 cup amount) of batter into the 8″ pans, and the 1.5 cups of batter into each 9″ pan.  For the colors shown, I used Americolor Regal Purple and Electric Purple.  I added one full drop of each color in the darkest batter, and used less than a drop (a small amount on a toothpick) for the other layers.

3.  Pour batter into prepared baking pans (pans should be oiled, floured, and lined on the bottom with parchment paper).

4. Bake as directed by recipe.  Cool cakes on cooling rack.  Remove cake from pans, and move to a cutting surface.  Level the cakes (cut off the top dome), as needed.

5.  Use a round cookie cutter to cut circles of cake from each layer.

My notes ~ I used a 2 3/4″ cookie cutter and I was able to make 4 mini layer cakes (as shown), with cake scraps left over.  I think if you used a 2 1/2″ cutter, and baked all your batter in 9″ (round) cake pans, you would be able to make 5 mini layer cakes.

6.  Layer cakes as desired, piping a swirl of frosting between each layer.  Frost the tops of the cakes as desired.

My notes ~  I prepared a batch of my favorite Vanilla Cream Cheese Frosting (you could use simple American Buttercream if you prefer).  I piped a layer of frosting (between the cake layers) using a medium sized round tip (a Wilton #12).  I finished the cakes with a rosette of frosting, using a 1M tip, frosting from the center of the “rose”, spiraling toward the outside.  I have a video showing how to frost cupcakes in this way, in my post on How to Frost Cupcakes.  I finished the mini cakes with a fondant butterfly.  I will share a post on how I made the butterflies later this week.

Looking for more pretty Mother’s Day ideas?  My Hydrangea Cupcakes are a beautiful, and surprisingly simple way to make a statement.  Or my original, Pink Ombre Swirl Cake could be a gorgeous gift (to share).

Want to make the pretty fondant butterfly accents?  I’ve posted a full tutorial on How to Make Fondant Butterflies.

    Pin It

155 Responses to “Purple Ombre Mini Cakes”

  1. #
    Kendra (Royal Cookie Designs) — May 6, 2012 at 4:24 pm

    WOW these are stunning! Love the colors!

  2. #
    Theresa Murphy — May 6, 2012 at 4:45 pm

    These are very simple but absolutely amazing! I love the color and butterflies. You did a amazing job!!

  3. #
    Di from Life is Di-licious — May 6, 2012 at 5:15 pm

    I love that you haven't covered them in icing – the ombre effect is so striking. Absolutely stunning!

    Which brand and colours did you use to tint the cake batter?

  4. #
    Anna — May 6, 2012 at 5:29 pm

    These are beautiful! I love the colors.


  5. #
    The Partiologist — May 6, 2012 at 5:40 pm

    What pretty little cakes – love the purple ombre!

  6. #
    Angela — May 6, 2012 at 5:43 pm

    Ooooh, I love these!! Purple is my favorite color!

  7. #
    Cherry's Prairie Primitives — May 6, 2012 at 6:05 pm

    Sooo beautiful I love the colors!!

  8. #
    Nicole — May 6, 2012 at 6:33 pm

    These are so pretty! I might have to try making a rainbow version! I just want to say I love following your blog. I've been quietly following since I came across your treats on Flickr a year or two ago. I used to be ArtsySmarts on Flickr, now Fresh Baked Fun. Thanks for the inspiration!


  9. #
    Live Smile Celebrate — May 6, 2012 at 7:00 pm

    Gorgeous! I love these!

  10. #
    Blog is the New Black — May 6, 2012 at 7:34 pm

    So pretty!

  11. #
    tinajo — May 6, 2012 at 10:57 pm

    These are so very pretty! :-)

  12. #
    ThisGirlBlogs — May 7, 2012 at 1:07 am

    So pretty! And the colours look great :)

  13. #
    Bety — May 7, 2012 at 1:15 am

    So beatiful!So Pretty!

  14. #
    Faye — May 7, 2012 at 1:46 am

    These are beautiful, I love anything ombre! The rose piping on top is amazing as well :)

  15. #
    Lissa (Bellenza) — May 7, 2012 at 1:49 am

    The color gradient is just so appealing! So clever of you to leave the layers unfrosted. :-)

  16. #
    Emily — May 7, 2012 at 1:50 am

    lovely cake! Hugs & kisses!

  17. #
    Edel McNamara — May 7, 2012 at 2:32 am

    These are gorgeous! I love the icing and the butterfly decoration!


  18. #
    Dulce fresa — May 7, 2012 at 2:53 am

    Wow these are pieces of art! Love them!

  19. #
    Charlotte — May 7, 2012 at 3:46 am


  20. #
    Cindy~Cookie Cheers — May 7, 2012 at 4:25 am

    Beautiful Glory,
    always in awe of your photography!

  21. #
    Katrina @ Warm Vanilla Sugar — May 7, 2012 at 4:32 am

    Oh wow! These are absolutely lovely! Awesome job!

  22. #
    cookies and cups — May 7, 2012 at 5:08 am

    SO cute! Love the purple :)

  23. #
    Sue @ Cakeballs, cookies and more — May 7, 2012 at 5:18 am

    so cute, did you find that they dried out quickly? i would love to make them but worry I would have to make them just before serving. And I cannot wait to see how you make your butterflies, I have to make some and want to see how it's done.

  24. #
    Filipa Lemos — May 7, 2012 at 5:41 am

    It is the most amazing things I HAVE SEEN LATELY and I've seen a lot of them!

  25. #
    Anonymous — May 7, 2012 at 6:55 am

    Oh how I love what you do – you create edible magic! Maryann

  26. #
    Christine-SugarCravings — May 7, 2012 at 7:05 am

    I love these, Glory! I had already bookmarked your vanilla cake with lemon filling to make for Mother's Day but now I think I'll do this version of it, instead! Thanks for posting this!

  27. #
    Lora — May 7, 2012 at 8:04 am

    I am in love with these. Just gorgeous!

  28. #
    Nann from At Nann's Table — May 7, 2012 at 8:10 am

    These are just beautiful. You do such gorgeous work. I need to go see some of your tutorials that I've missed. Love these. Thanks for sharing your wonderful idea. It IS perfect for mothers day.


  29. #
    The BearFoot Baker — May 7, 2012 at 9:03 am

    Stunning! I love the colors and leaving the edges plain with the frosting on top really makes it even more beautiful! Awesome Glory!!!

  30. #
    Yael — May 7, 2012 at 10:21 am

    Just gorgeous!

  31. #
    Jackie — May 7, 2012 at 10:26 am

    I'm dying over here!!!! These are gorgeous!!!!! OMG!!!! I'm gonna have to make something similar for my nieces 5th birthday party. Goodbye cupcakes, hello mini cakes!!!! THANK YOU!!! You are amazing! I love them so much I had to comment here and on your Facebook page!

  32. #
    Diane {Created by Diane} — May 7, 2012 at 3:10 pm

    these are so beautiful, I just love the colors!

  33. #
    Brenda @ a farmgirl's dabbles — May 7, 2012 at 3:13 pm

    These could not be any prettier. I love them!!!

  34. #
    Kate — May 7, 2012 at 3:22 pm

    Those are awesome! My mom used to bake bread in coffee cans to make cute little round loaves. I wonder if you could do the same thing here. You could make each loaf a different color, then slice them and shuffle the colors however you want. No wasted pieces!

  35. #
    Amanda Padgett — May 7, 2012 at 3:56 pm

    Looking at these just make me smile. Beautiful and cheerful!

  36. #
    Jen @ Jens Favorite Cookies — May 7, 2012 at 4:22 pm

    These are just incredibly gorgeous! So refined and beautiful, I'm not sure I could equal that!!

  37. #
    Debbi — May 7, 2012 at 5:27 pm

    Beyond gorgeous…absolutely glorious!

  38. #
    Marcie — May 7, 2012 at 8:07 pm

    I absolutely love these. May I share this on my site http://www.igottatrythat.com along with your link. Too cute!
    Thanks, Marcie

  39. #
    Anonymous — May 8, 2012 at 3:37 am


    je suis une Fan française :-)
    tout d'abord bravo, c'est vraiment magnifique !
    est ce qu'il est possible de nous traduire la recette en détail en français.
    pouvez-vous faire evoluer votre blog les personnes comme moi qui ne maitrise pas l'anglais
    merci et bonne continuation !!

  40. #
    Kita — May 8, 2012 at 6:17 am

    another way i've done this is baking them in cans (with top and bottom removed) standing up in a baking dish.. then slice them and assemble with frosting :)

  41. #
    Mi Vida en un Dulce — May 8, 2012 at 9:22 am

    The mini layer cakes look adorable, so perfect as a gift for Mother's Day.
    Thanks for sharing your tips.

  42. #
    Maria — May 8, 2012 at 11:55 am

    Gorgeous! I love the color and design!

  43. #
    katty — May 8, 2012 at 11:36 pm

    ciao dall'Italia! il tuo blog è molto bello! proverò alcune tue specialità! ^__^
    se ti va passa a trovarmi!

  44. #
    MJ — May 9, 2012 at 9:21 am


    This cake looks absoultely fabulous. I used your vanilla cake recipe step by step and as I had 8 inch cake pans, doubled the amount of ingredients. Divided the batter into 4, coloured them different shades of purple and pink. Put them in a pre-heated 180 Celsius oven for 25 mins. When the cakes had cooled, I used a round cutter and to my astonishment none of the 4 parts had changed color. In fact they looked like ordinary vanilla cakes, extremely moist and delicious but no colour. Could you please let me know where I've gone wrong :( I'm so disappointed.

  45. #
    Frosted — May 9, 2012 at 12:18 pm

    I pinned these on Pinterest and have about 40 repins in a matter of a few hours. They are so cute and sooo popular on pinterest now! Hope you get tons of hits :)

  46. #
    Amy R. — May 9, 2012 at 5:46 pm

    So pretty! I love the presentation. Lovely!!

    Amy R.
    {plain & fancy living}
    twitter: pfliving

  47. #
    Darlene Preston — May 9, 2012 at 7:28 pm

    Love, Love, Love, Love, Love, Love, Love, these! Can't wait to make them for me and my Mom! Thanks!

  48. #
    Anonymous — May 9, 2012 at 8:08 pm

    Very pretty! What plunger, cutter or stamp did you do the butterflies out of?

  49. #
    Cindy — May 10, 2012 at 10:25 am

    Your Ombre cake was featured on Oprah's blog yesterday. Congrats!!

  50. #
    Glory/ Glorious Treats — May 11, 2012 at 9:30 pm

    @Cindy- Thanks so much for letting me know! XX

  51. #
    Nechy — May 12, 2012 at 12:32 am

    Que preciosidad, me encanta y la presentación es de cine!!
    Un besete y buen finde!!

  52. #
    With Style and Grace — May 12, 2012 at 1:51 pm

    these are so beautiful!!

  53. #
    Shahbaz Malik — May 12, 2012 at 10:27 pm

    I Want to eat these cakes..


  54. #
    Amanda — May 13, 2012 at 8:59 am

    These are so gorgeous!

  55. #
    les girafes — May 13, 2012 at 10:47 pm

    These are WOW-WOW-WOW, I'm speechless!

  56. #
    Cupcakes with Siddiqa — May 14, 2012 at 7:46 pm

    These look beautiful! Well done :)

  57. #
    Kristy — May 16, 2012 at 8:26 am

    The cakes are beautiful and I can't wait to try them!
    Where did you get the individual stands…I just love them?

  58. #
    Marlynn — May 16, 2012 at 10:56 pm

    oh I LOVE these! So beautiful!

  59. #
    Ceresnicka na torte — May 17, 2012 at 10:21 am

    so beautiful

  60. #
    Kim — May 17, 2012 at 8:28 pm

    Awesome and seriously cute! Thanks for adding the link on Pinterest so I could find your blog!

  61. #
    Yolanda — May 21, 2012 at 12:31 pm

    this is SO gorgeous, I really want to try and make an ombre cake one of these days. Beautiful!

  62. #
    Icequeen81 — May 25, 2012 at 6:08 am

    I love purple soooo much this are soo right for me

  63. #
    SophiaSofei — June 13, 2012 at 1:19 am

    OMG this is the most beautiful mini cake I’ve seen!!! They look absolutely gorgeous and elegant! I’ll try making these for sure!
    Thanks so much for sharing these beautiful pictures and recipe!

  64. #
    Lovella Bridal — July 8, 2012 at 9:23 pm

    Talk about BEAUTIFUL! Thank you for the gorgeous inspiration on this Sunday. :)

  65. #
    Kelly W — July 10, 2012 at 6:30 pm

    LOVE THEM! Thinking about doing them for my sisters bridal shower, but how do you transport them?
    I’d have to do like 70!

  66. #
    Jodi — July 22, 2012 at 3:02 pm

    This is such a fabulous design. I’m finishing up these today at my sister-in-law’s baby shower. It will be slightly different because it’s pink and only three tier. The video tutorial was fabulous because I didn’t know how to make a rosette. Thank you for your great work here. I will be linking back to you tomorrow.

  67. #
    Venetrise — August 3, 2012 at 5:08 pm

    So creative and beautiful. I do have a question, where did you get the butterfly on the cake? Was it a mold?

  68. #
    Butchie Peña — August 19, 2012 at 10:47 pm

    Beautiful! Wish I could learn to make the actual cakes to add to my food styling stints.
    Hope to see more of these!

  69. #
    Tanja Wachtel — September 6, 2012 at 8:18 am

    Hey! I need this in German language! Can you help me???

  70. #
    Katia Ribeiro — October 28, 2012 at 8:06 am

    Absolutely beautiful! What a vision! I love your page.

  71. #
    Kawasaki — November 29, 2012 at 1:34 pm

    This “pastry chef” is claiming to have made your cake using your very same picture on his Facebook page http://www.facebook.com/photo.php?fbid=479211555433447&set=pb.444881175533152.-2207520000.1354195577&type=3&theater

    Just thought you should know…
    Keep up the good work =)

  72. #
    Ruweida — December 25, 2012 at 1:49 pm

    Made these cakes for my daughters 17th birthday- on Christmas Day. Several pointers- after baking the cakes, freeze or chill them. This makes it much easier to get a ‘clean’ cut when cutting out he mini cakes from the larger ones. I used 4 drops of electic purple, then 3, 2 and finally 1. After assembly, but before piping the rose on the top, I rolled the sides in pale purple edible glitter.

  73. #
    Snow — February 3, 2013 at 10:53 am

    Hi! Absolutely beautiful. One question, did you also slice the cake to get the same thickness for each color/layer? Please let me know! Love all your work! Fabulous.

  74. #
    DIMITRA POGA BONATSOY — February 4, 2013 at 5:13 pm

    καλησπερα ειμαι απο Ελλαδα και θα ηθελα να μαθω στο ελληνικα μεταφραση πως φτιαχνονται αυτα.ευχαριστω πολυ…Grecce

  75. #
    gaponaize ahlem — February 8, 2013 at 5:26 pm

    it’s a maizing mini cake my mam love it soso much

  76. #
    Simonacallas — April 7, 2013 at 7:54 am

    Thank you for this recipe idea. I tried to make it for my own (with white chocolate ganache cream). And it’s fabulous!

  77. #
    Madeline Dana — June 2, 2013 at 8:28 pm

    Have you seen the mini cakes only two layers and glazed with berries on top

  78. #
    Nairoby — June 8, 2013 at 1:08 pm

    Love your website! Thank you so much for sharing your recipes. :)

  79. #
    Sandy — July 4, 2013 at 11:13 pm

    Question, how do you keep the cakes from drying out? Would it be all right to make it a day before and put it in the fridge? I am wanting to try a Red Velvet version.

  80. #
    Irena S. — August 6, 2013 at 4:51 pm

    When I saw this, I literally WOWWW out! Prettiest cake I’ve ever seen!! x

  81. #
    Intisar Abdillahi — August 19, 2013 at 3:55 pm

    Am a big fan of your website.u are my inspiration. I love these look amazing

  82. #
    maria f. — August 27, 2013 at 5:18 pm

    Stopping by from Moxie Fab World to say that your work is absolutely amazing. Beauty-full.

  83. #
    Marian — September 25, 2013 at 12:38 pm

    So gorgeous!!. I’d like to make these for my daughters birthday party next week. My colors came out more pink than purple. Can you clarify how much of the colors you used?


    • Glory replied: — October 8th, 2013 @ 12:01 am

      Hi Marian,
      I’ve noted in step #2 above the amount of color I used, but this was using the pan sizes listed. In general, the color of the batter before you bake the cakes will be about the same after you bake them, so just add color until it looks good to you before being baked. The color will tend to deepen a bit with time, so if you’re having trouble getting the color you like, I might add the color, then let the batter sit 10 minutes or so before putting it in the prepared pans, and you’ll have a good idea of what it will look like baked.
      Happy baking!

  84. #
    Krissy — October 7, 2013 at 11:51 pm

    I loved these and decided to do them for my daughter’s upcoming Sofia the First 5th bday. Did a trial run today using different shades of purple and they turned out great!!! Also made your Cream Cheese frosting which is amazing!

    One question though, my cakes were not nice and level like yours, I am guessing that I just didn’t make sure the batter was even in the pans before baking. To call myself a novice baker would be an understatement so forgive me if this is a silly question.

    Thanks, I am a new fan of your blog! LOVE your stuff. You have inspired me to shake off the “novice” label!!

    • Glory replied: — October 7th, 2013 @ 11:56 pm

      Hi Krissy, Good for you for stretching yourself and trying something new! The cakes will likely rise a bit and create a bit of a dome as baking, this is normal. What you’ll need to do is after the cakes have baked and cooled, use a serrated knife and level the cakes as needed. Happy baking!

  85. #
    Izzy — October 31, 2013 at 6:43 pm

    This was love at first sight! I am gg to try this for a friend’s wedding but how do I keep the cakes moist .and not dry out.

  86. #
    Devon — January 6, 2014 at 8:45 pm


    Love these. I noticed this question above but couldn’t find a response. How do you prevent these from drying out?

  87. #
    Shiv — January 10, 2014 at 10:46 am

    This is so beautiful! Thank you for sharing your recipes.

  88. #
    Joanna — October 28, 2015 at 1:06 am

    You’ve done an amazing job!!!!!!!!!!!
    I would like to know coloring did you use?
    I would like to know the brand and the name of each shade if you don’t mind?
    I have no idea where to get these colors

    Please help me!

  89. #
    Joanna — October 28, 2015 at 2:42 am

    Sorry I see you posted the colors and brand.


  1. Pingback: DIY Ombre Mini Cakes « Roberts & Co Events {Blog}

  2. Pingback: Five for Friday for Entertaining: Ombre Details | Somewhere Splendid

  3. Pingback: Obsessed with Ombre « Love Swah

  4. Pingback: Hochzeitstorten mit Ombre Muster | Friedatheres

  5. Pingback: Side by Side: Purple Ombre | Cupcakes for Breakfast

  6. Pingback: 25 Hue-filled Ombre Wedding Cakes

  7. Pingback: Confectionery Delights | Mini Cakes

  8. Pingback: A daily dose of kooky foods « Kooky Kuckoo

  9. Pingback: As novidades dos bolos de festas | Karla Rossi

  10. Pingback: Ombré wedding cakes | Belle & Chic

  11. Pingback: Wedding Wednesday {Ombré Wedding Tends}

  12. Pingback: Ombre Wedding Inspiration « Flutterby Weddings

  13. Pingback: Ling Bakes – Ombré mini cakes with vanilla cream filling | Prettify This!

  14. Pingback: A kooky foods recipe round-up #1

  15. Pingback: cake crush « angeline jane

  16. Pingback: LIVE: Baby Shower for a Little Girl | Learn, Live, and Explore!

  17. Pingback: 10 creative Cake Ideas

  18. Pingback: Glorious Treats » The Best of 2012

  19. Pingback: Pink and Purple Mini Ombre Lemon Cake |

  20. Pingback: Friday Faves #7 | ya gotta have a hobby...

  21. Pingback: First Birthday Party | A Mommy In The City

  22. Pingback: Phoenix Bride & Groom Blog filled with Inspiring Wedding Ceremony & Reception Ideas, Real Phoenix Weddings, and Phoenix Wedding Industry News » Blog Archive » Wedding Trend: Ombre

  23. Pingback: Day #205 - Pink Ombre Mini Cakes with Rosette Frosting - Meaningfulmama.com

  24. Pingback: Embrace the Ombre

  25. Pingback: Glorious Treats » Purple Ombre Mini Cakes | Missouri Barn Weddings

  26. Pingback: Pink, Purple & Orange Wedding Theme | Confetti Daydreams

  27. Pingback: Tendencias de primavera | Cakes to be happy!

  28. Pingback: Purple Ombre Mini Cakes with Vanilla Cream Cheese Frosting | Snaxilicous

  29. Pingback: Dallas Wedding and Event Planner — Tasty Tuesday: Purple Ombre Mini Cakes

  30. Pingback: Purple Ombre Cupcake Recipe | So Sweet

  31. Pingback: Inspiration Board: Pinks & Purples — Chic Brown Bride

  32. Pingback: ספיישל אומברה: לוח השראה | Feeling At Home

  33. Pingback: 17 Ways to Make Radiant Orchid Happen in Your Wedding

  34. Pingback: Pantone's Colour of the Year 2014: Radiant Orchid - SouthBound Bride

  35. Pingback: Read the wedding day blog by Finery A Bridal Boutique in Huntsville, AL.

  36. Pingback: Friday Favorites–Radiant Orchid | Crafty Staci

  37. Pingback: Blaithin O' Reilly Murphy » Just another WordPress site » Divine Mini Ombre Wedding Cakes!

  38. Pingback: Pink & Purple Ombre | Sugar, Spice, and Everything Nice

  39. Pingback: Saturday Favourites |

  40. Pingback: Wedding High » Education & Inspiration on Weddings » Divine Mini Ombre Wedding Cakes!

  41. Pingback: Wedding High » Education & Inspiration on Weddings » Divine Mini Ombre Wedding Cakes!

  42. Pingback: {Holidays} 10 Beautiful Easter Cakes - Mirabelle Creations

  43. Pingback: 2014 Pantone Color of the Year Desserts | Radiant Orchid - Love and Duck Fat

  44. Pingback: 15 Gorgeous Mother’s Day Desserts

  45. Pingback: The 12 Best Sweet Treats for Mother's Day! - From Brazil To You

  46. Pingback: Blue Layers Minicakes para mi otra mitad bloguera. | kittyscuquis

  47. Pingback: Color Palette: Purple Ombre | Blog | Oliver + S

  48. Pingback: Flower Girl Dress Inspiration from Monsoon

  49. Pingback: Delicious, Unique Wedding Desserts You Must Have at Your Big Day - MODwedding

  50. Pingback: 5 New Ways to Use Your Cookie Cutters

  51. Pingback: 34 Things You Can Expect From BuzzFeed Food | Hot Viral Now

  52. Pingback: 12 Amazing Mini-Desserts for Your Wedding | Intimate Weddings - Small Wedding Blog - DIY Wedding Ideas for Small and Intimate Weddings - Real Small Weddings

  53. Pingback: A Series Of Tea-rrific Tea Party Ideas: Tea Party Food Recipes -Beau-coup Blog

  54. Pingback: Celebrate Mom with Gorgeous Mother’s Day Desserts

  55. Pingback: Naked Cakes | LE ZOE MUSINGS

  56. Pingback: Moodboard para festa de 15 anos em rosa e roxo - Constance Zahn | 15 anos

  57. Pingback: 35 Mother's Day Recipes and Food Crafts - Hungry Happenings

  58. Pingback: 34 Things You Can Expect From BuzzFeed Food | TheKlin

  59. Pingback: 34 Things You Can Expect From BuzzFeed Food - bloopers

  60. Pingback: 10 Recipes to Create from a Cookie Cutter Else Than CookiesStylish Board


  62. Pingback: 34 Things You Can Expect From BuzzFeed Food | TheBuzzKing

  63. Pingback: Butterfly-inspired Bridal Shower — TrueBlu

Leave a Comment