Baby Shower Recipes
15 Fun, Springy Flower-Shaped Recipes
Bring a bit of joy to your table with these incredible flower-shaped recipe. You’ll be seeing spring in no time!
Full of lemony flavor, these cookies are great for any time of year and always popular with family and friends.—Patricia C. Quinn, Omaha, Nebraska
I made this flower cake for my niece’s 4th birthday party, and again for a baby shower. It was the hit of the party! —Debra Haraszkiewicz, Cement City, Michigan
Even though cake mix is one of the ingredients, I worked with the recipe until the cookies were fantastically crisp. You’d never guess they weren’t from scratch. —Charlotte McDaniel, Jacksonville, Alabama
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
A chef at a local culinary school gave me this recipe, and I’ve been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They’re not too sweet, and the glazed cherries add just the right touch. — Kristine Chayes, Smithtown, New York
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. —Lori Kampstra, Franklin, Wisconsin
Eat these pretty treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
I make these cookie pops often during the year. In the spring, I cut them into flower shapes and insert the pops into a block of foam fitted into a basket or bowl to make a cookie bouquet. You can cover the foam with tissue paper or cellophane. Add a bow if you like. They make a great centerpiece or hostess gift. Not only do the cookies look pretty, they taste good, too. —Krissy Fossmeyer, Huntley, Illinois
I adapted this recipe from the back of a frozen dinner roll package. What’s great is that you can prepare these the night before and bake them in the morning. They make a lasting impression on guests when they step into the kitchen and smell the sweet aroma. —Celinda Skogsberg, Brooklyn, New York
Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough. Sprinkle them with colored sugar for the holidays or chopped almonds for everyday cookies. —Jo-Anne Cooper, Camrose, Alberta
Our Test Kitchen staff suggests dressing up cupcakes from a mix with canned frosting and candied flowers. Don’t want to fuss with perfectly placing the flowers? Crumble them for a fun confetti look.