Okay, I know this is completely last minute.  BUT, it’s simple enough that you can still gather what you need to whip these up on Sunday.  A super easy treat, perfect for mom, that tastes sooo delicious!  Honestly, I can’t tell you how many of these little guys I ate during the test run.  Well, I could tell you.  But I won’t!  Pastry, baked high until it’s incredibly flaky.  Sprinkled with sugar.  And inside is a single slice of strawberry.  It’s almost like a little strawberry donut…. but way, way better!  Bake them up and serve with a cup of coffee or tea, for an unexpectedly easy treat for mom.  You’d never know it started with a frozen box of puff pastry!  I won’t tell if you don’t.  So why not treat mom to some Strawberry Filled Pastry Flowers on Mother’s Day!

While not part of the tutorial… I had to share this next picture!  My little helper is really starting to enjoy being in the kitchen with me!  Making this an extra special Mother’s Day tutorial!

PUFF PASTRY FLOWERS – A MOTHER’S DAY TREAT
(makes 12)

SUPPLIES
1 Box Frozen Puff Pastry
sugar
strawberries, sliced
egg wash (1 egg, beaten with a little water added)
parchment paper
cookie cutter

1. Thaw puff pastry according to package directions.  Either overnight in the refrigerator or 30 minutes on counter.  Unfold and sprinkle both sides with sugar.
2. Cut out flowers using cookie cutter.  You will use two flower cutouts for each pastry.
3. Place one flower onto parchment paper on baking sheet.  Place a slice of strawberry in the center.  Brush edges of pastry with egg wash.
4. Take another flower and cut a whole in the center or make an X in the middle with your knife.  Place on top of the first flower and strawberry.  Press down on outside edges with thumb to create a seal.
5. Sprinkle entire pastry with sugar.  Repeat for desired number of pastries.  Place pan into refrigerator for 15 minutes.
6. Bake at 400 for 15 – 20 minutes until puffed and golden brown.  Best served freshly baked!

Wishing all of the mother’s a wonderful Mother’s Day this weekend!  Enjoy!

The Very Hungry Caterpillar is a favorite read in my house.  My daughter absolutely loves it!  And I’m absolutely in love with all of the Eric Carle inspired cakes and parties popping up lately, as are many of you!  That’s why you’re going to flip over today’s tutorial!  The lovely ladies at Cream & Flutter recently hosted an adorable Baby Shower inspired by this classic book.  (You may remember Cream & Flutter from the oh-so-creative and mega popular Gender Reveal Cupcakes we featured last August.)  Well this talented sister duo is back today with a fabulous cookie DIY from their caterpillar party… hand painted and totally incredible!  Today you’ll learn how to make your very own, Very Hungry Caterpillar Cookies!

HUNGRY CATERPILLAR COOKIES
A DIY by Cream & Flutter

1. Make a template by tracing fruit from book.  Cut with sharp pairing knife on cold cookie dough.
2. Cut out hole with small circle cutter.  Place cookies in freezer for one hour to ensure they keep their shape.  Then bake.
3. Outline cookie in white with stiff royal icing.  Fill cookie with thin, white royal icing.
4. Dilute food coloring with a few drops of water.  Paint base color first.  Add details once dry.

A huge thank you to Trisha and Amanda from Cream & Flutter for sharing their hand-painted, Hungry Caterpillar Cookie Tutorial with us today!  You can see more of their Very Hungry Caterpillar Baby Shower HERE on the Cream & Flutter blog.  Enjoy!

VENDORS & CREDITS:
Cookies & Tutorial by:  Cream & Flutter

Our contributor, Miso of Miso Bakes, is sharing a fabulous new tutorial just in time for Easter…

Chirp chirp.  Tweet tweet.   Spring is here and I am so excited for the gorgeous days we have ahead of us!  Hi, it’s Miso from Miso Bakes.  I am also very thrilled to be sharing this Spring Chick Mini Cake tutorial with you.  This little egg cake is actually the size of a small bowling ball!  It is another fun project the whole family can enjoy!  The hardest part about it is eating it.  Hope you enjoy!

TO DECORATE THE EGG CAKE:

1. You will need a dense (I made pound cake) 6-inch cake and a semi-sphere cake.  I used the sports ball cake pan from Wilton.   Or, if you would like, you may carve your own.
2. Cool the baked cakes and trim the rounded part of the sphere cake so you have a flat, even surface.  Do not cut too much off because you still want the rounded curves.
3. Fill and crumb coat the cake.  It is a lot easier to work with the cake wrong side up.  Trust me!  We will flip it over.
4. Chill and cover it with fondant.  Trim about 1.5 inches of fondant off from the bottom (it is actually the top) of the cake.  Don’t stress about getting the cut straight.  We will cover it.
5. Flip the cake over right side up.  If you would like, you can ice the top.  However, I left mine bare as I filled it in with buttercream grass.
6. Roll out a piece of fondant into a long strip about 4 inches thick.  Cut all the edges to make a clean strip.  Keep one edge straight, and cut the other edge in a zig-zag pattern with a knife.  Don’t make them perfect!  Cut some thicker and deeper than the other.  Have fun!
7. Let the fondant dry out for about thirty minutes or so until it can hold its shape.  Then, gently roll the fondant and gently adhere to cake; slowly unraveling as you go. (Same concept as adding a band to the bottom of your fondant cakes.)
8. Decorate to your heart’s desire!  To cover the ‘crease’ I added a band.

TO MAKE THE CHICK

1. Make or purchase marshmallow rice treats.
2. Mold into a tight ball; comparing the ball to the cake as you go as you don’t want the head to be too big or too small.
3. Ice with buttercream.
4. Cover with fondant and give it eyes and a beak.
5. If you would like, feel free to make bunny ears instead!   Or, fill the cavity with candy.

Happy Spring!

Miso is a regular contributor for Half Baked. She is a talented and upcoming cake designer with a big passion for cakes. Read more about Miso on her bio page.