SerenityGPatrick on LTK

Homemade fillings are so much better than canned, and strawberry filling is so simple to make🍓 . Recipe card is at the end for you to screenshot🤍 . Ingredients: * 3 cups of diced strawberries * ½ cup of granulated sugar * 2 tablespoons of freshly squeezed lemon/lime juice * 2 tablespoons of corn starch * 1½ tablespoons of water Instructions: 1. Wash, dry, and dice the strawberries into small pieces. Set aside ½ a cup of strawberries in a separate bowl to use later. 2. In a medium size sauce pan, add the remaining 2½ cups of strawberries, lemon/lime juice, and sugar.�Mix and heat over medium heat for 8 minutes, stirring occasionally. 3. While the strawberries are simmering, in a small bowl, add the corn starch and water, mixing together to make a paste. 4. After the 8 minutes, pour the corn starch slurry into the strawberries and mix. Heat for an additional 3 minutes. 5. Take the pot off the heat, pour the compote into a fridge-safe dish, and let it cool on the counter completely. 6. Cover the dish and refrigerate overnight. 7. Enjoy as a cake filling, on pancakes, or in yogurt bowls. . strawberryfilling strawberrycompote cakefilling recipe cakedecorating

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One my most favorite parts of making buttercream is mixing colors, specifically having to understand color theory to get the shade you want.
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Food Colors Used:
💖For the Pink-
• 115 Enco Bright Pink
• 1849 Enco Dark Brown
• 2440 Enco Super Red
🧡For the Orange -
• 115 Enco Bright Pink
• 2392 Enco Orange
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Ingredients:
* 2 cups (4 sticks) of unsalted butter
* 1 (15oz) can of sweetened condensed milk
* 1 teaspoon of salt
* 1 teaspoon of vanilla extract
Instructions:
1. In a stand mixer, mix the softened butter on medium speed for 10 minutes, scraping the bowl occasionally.
2. Empty the can of sweetened condensed milk into the mixer and mix until well incorporated.
3. Finally, add in the vanilla extract and salt and give the buttercream one last good mix.
4. Use to decorate your cakes and store extra in an airtight ziplock bag for up to 8 weeks in the fridge.
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#buttercreamrecipe #bakingrecipe #russianbuttercream #cakedecorating #heartcake

The hardest part for me when I first started decorated heart cakes almost 3 years ago was getting them stacked evenly, especially with a filling.
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My Top Tips:
• work on frozen cakes
• let your crumb coat set up in the fridge
• when using a filling, make a wall/dam boarder around the cake so filling doesn’t seep out the sides
• seal the edges where each cake layer meets before adding the next
• when frosting the top coat, make sure your frosting is really soft so it is pliable
• use a warm bench scraper to get an even and smooth buttercream
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Cake Insides:
Vanilla Cake
Strawberry Compote Filling
Vanilla Russian Buttercream
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#cakedecorating #heartcake #vintageheartcake #serecreate #cakeinspiration

I love the trend of orange and pink we have been seeing lately.
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Cake Insides:
Vanilla Cake
Strawberry Compote Filling
Vanilla Russian Buttercream
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Piping Tips:
Large Shell - Hobby Lobby 6B
Mini Shell - Hobby Lobby 74
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#cakedecorating #heartcake #vintageheartcake #serecreate #cakeinspiration

Welcome back to Formula One Outfits Around The World, where I curate a look for race Sunday Inspired by each Grand Prix Location.
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This weeks location is round two: The Miami Grand Prix OOTD 🇺🇸🏎️🏁
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I was really inspired by the beach and Miami sunsets, so when I found this dress I knew to was perfect. To match the orange, I went with all gold jewelry, chunky bangles and simple rings. Miami means inconvenient high heels so these gold stilettos that walk around the calf are perfect and match the jewelry. It is the beach so a woven tote is needed and this Loewe tote is to die for. To bring it all together, an orange sunset summer fragrance by one of my favorite brands Replica.
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#LTKdayinmylife #LTKPetite #LTKgrwm

Pit Stop Sweets & Treats Round 4: Miami Strawberry Shortcake 🇺🇸🏎️🏁
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This is my third year doing this series, so buckle up we are baking buttercups! This week the a American classic: strawberry shortcake
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Did you know the Florida State dessert is strawberry shortcake? Well it was great, perfect biscuit to macerated strawberries and fresh whipped cream ratio.
- All the love and go McLaren🩵
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Recipe I followed is by the blog:
Sally’s Baking Addiction
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Full In Depth Baking Video & Yap Sesh On My YT 🔗 In B-I-O
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#f1 #bakingaroundtheworld #miamigp #strawberryshortcake #miamiflorida

All The Products I Use To Box My Cakes

#LTKfoodie #LTKdayinmylife #LTKHome

10/10 will be baking these again and often, they are the perfect combo of cereal and cookie.
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Recipe card is at the end!
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Ingredients:
* 1 cup of unsalted butter, room temperature
* 1 cup of packed brown sugar
* 1/4 cup of granulated sugar
* 2 large eggs
* 1 tablespoon of vanilla extract
* 3¼ cup of all-purpose flour
* 1 teaspoon of cornstarch
* 1 teaspoon of baking soda
* 1 teaspoon of salt
* 3 cups of Fruity Pebbles cereal
* 2 cups of white chocolate chips
Instructions:
1. Preheat the oven to 410°F. Line two cookie sheets with parchment paper or grease them with cooking spray.�Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 3 minutes.
3. Add the brown sugar and granulated sugar, and mix until well incorporated, light, and fluffy-about 3 minutes.
4. Beat the vanilla extract and eggs into the butter mixture until well incorporated.
5. Add in the flour, baking soda, cornstarch, and salt, and mix until well incorporated.
6. Lastly, add the white chocolate chips and Fruity Pebbles cereal and mix on low until well incorporated.
7. Using a cookie scoop or large tablespoon, form the dough into balls of about the size of a tennis ball. Roll each ball in your hand to form a sphere shape.
8. Place each completed cookie dough ball on the baking sheet, about four inches between each. About six per tray.
9. Bake for 10-11 minutes or until just golden brown.
10. Remove from the oven. Cool fully on the cookie tray.�The cookies will be slightly underdone but will finish baking while cooling off.
11. Enjoy!
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#fruitypebbles #fruitypebblescereal
#fruitypebblescookies #cookierecipe #baking

I hate when a healthy alternative recipe actually works out because now I will be making sweet potato brownies on the regular. You can’t even taste the difference.
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Recipe card at the end for you to screenshot!
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Ingredients:
* 1 baked & smashed sweet potato
* 6 tablespoons of all-purpose flour
* 3 tablespoons of cocoa powder
* 2 eggs
* ¼ teaspoon of baking soda
* ¼ teaspoon of salt
* ½ cup of maple syrup
* ½ cup of chocolate chips
Instructions:
1. Preheat the oven to 350F (180C) degrees.�Grease a loaf pan with cooking spray. Set aside.
2. In a medium-sized bowl, mash the sweet potato.
3. Add the flour, cocoa powder, baking soda, salt, and eggs, and mix until incorporated.
4. Add the maple syrup and chocolate chips, mix until well incorporated.
5. Pour into the greased loaf pan. Spread into an even layer.
6. Bake for 30 minutes.
7. Remove from the oven and cool fully in the pan.
8. Enjoy!
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#sweetpotatobrownies #bakedsweetpotato #brownierecipe #bakingrecipe #healthydessert

I’ve been obsessed with doing my press on nails after nail salon prices continue to sky rocket. These are my new set for only $22 and they last 3 weeks!

#LTKFestival #LTKmorningroutine #LTKMothersDay

obsessed with this pink and orange color combo💕
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#heartcake #orangeandpink #cakedecorating
#couquetteaesthetic

Honestly, these were bomb, like my brother was onto something when he requested these. 10/10 will be baking these again and often.
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Recipe and tutorial coming soon!
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#fruitypebbles #fruitypebblescereal
#fruitypebblescookies #cookierecipe #baking

Whoever came up with the joke that ’The Pitt’ was a Pittsburgh themed hospital in Hawaii on Threads, this video is for you!
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Recipe card at the end for you to screenshot!
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Ingredients:
The Batter
* 1 box of yellow cake mix
* 4 eggs
* ½ cup of melted butter
* 1 cup of pineapple juice (from the can)
* 1 can of crushed pineapple
The Additives
* ¼ cup of melted butter
* ½ cup of brown sugar
* 1 can of maraschino cherries
* 1 can of pineapple slices
Instructions:
1. Preheat the oven to 350F (180C). Grease a 9 × 13-inch baking pan with cooking spray. Set aside.
2. Melt the ¼ cup of melted butter in the microwave, pour it into the bottom of the pan, and move it around until the whole bottom of the pan has been coated.
3. Sprinkle the ½ cup of brown sugar on top of the melted butter into an even layer.
4. Lay a layer of pineapple slices across the bottom of the pan, with the side of each slice touching, and place a maraschino cherry in the center of each pineapple slice. Set aside the pan.
5. In a large mixing bowl, combine the yellow cake mix, eggs, melted butter, pineapple juice, and canned crushed pineapple together. Whisk until smooth.
6. In the prepared baking pan, pour the batter on top into an even layer.
7. Bake for 30 - 40 minutes, or until a toothpick poked in the center comes out clean with only a few crumbs.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. After the 10 minutes, immediately flip the cake from the pan onto a lined cooling rack. Cool completely.
10. Slice and serve. Enjoy!
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#pineappleupsidedowncake #pineapplecake #cakerecipe #bakingrecipe

I should have just googled when cherries were in season instead of making the cake layers, leaving them in the fridge for 3 days and then turning them into a tester cake.
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Recipe card at the end for you to screenshot!
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Ingredients:
* 4 cups (8 sticks) of unsalted butter
* 2 (15oz) cans of sweetened condensed milk
* 1 ½ teaspoon of salt
* 2 teaspoons of vanilla extract
Instructions:
1. Brown 3 cups (6 sticks) of the unsalted butter in a medium-sized saucepan until it reaches a maple syrup color. It should take about 8-10 minutes.
2. Set aside in a heat-safe container on the kitchen counter to cool a little bit for about 30-45 minutes.
3. Place the now semi-cooled butter in the refrigerator until it reaches a softened butter consistency, about 2 hours. You want the melted butter to solidify a bit before turning it into buttercream, so that air can be whipped into it.
4. In a stand mixer, mix the softened butter on medium speed for 10 minutes, scraping the bowl occasionally.
5. Empty the cans of sweetened condensed milk into the mixer and mix until well incorporated.
6. Finally, add in the vanilla extract and salt, and give the buttercream one last good mix.
7. Use to decorate your cakes. Do not dye the buttercream because brown butter does not hold color well.

I promise my butter isn’t burnt, its the filter on the video and my pan being scratched up. You really have to love brown butter to enjoy this recipe, especially since it is so brown butter heavy.
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Recipe card at the end for you to screenshot!
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Ingredients:
* 4 cups (8 sticks) of unsalted butter
* 2 (15oz) cans of sweetened condensed milk
* 1 ½ teaspoon of salt
* 2 teaspoons of vanilla extract
Instructions:
1. Brown 3 cups (6 sticks) of the unsalted butter in a medium-sized saucepan until it reaches a maple syrup color. It should take about 8-10 minutes.
2. Set aside in a heat-safe container on the kitchen counter to cool a little bit for about 30-45 minutes.
3. Place the now semi-cooled butter in the refrigerator until it reaches a softened butter consistency, about 2 hours. You want the melted butter to solidify a bit before turning it into buttercream, so that air can be whipped into it.
4. In a stand mixer, mix the softened butter on medium speed for 10 minutes, scraping the bowl occasionally.
5. Empty the cans of sweetened condensed milk into the mixer and mix until well incorporated.
6. Finally, add in the vanilla extract and salt, and give the buttercream one last good mix.
7. Use to decorate your cakes. Do not dye the buttercream because brown butter does not hold color well.
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#russianbuttercream #brownbutterbuttercream #frostingrecipe #bakingrecipe #brownbutter

The Sephora sale is here! If you are running low or have been wanting to try a product now is the time to pick it up. Here are the face items I picked up as my refills

#LTKFestival #LTKdayinmylife #LTKmorningroutine

The Sephora sale is here! If you are running low or have been wanting to try a product now is the time to pick it up. Here are the lip items I picked up.

#LTKFestival #LTKstorytime #LTKgrwm

The Sephora sale is here! If you are running low or have been wanting to try a product now is the time to pick it up. Here are the items I picked up.

#LTKmorningroutine #LTKgrwm #LTKSeasonal

Like I Don’t Know Ball
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For the past three years, I’ve made over to 60 heart cakes, all for different themes. Here are just a few of my favorites. However, I haven’t decorated a heart cake since my birthday in October almost 6 months ago but that changes this month because I have 5 scheduled to be made.
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#heartcake #cakedecorating #vintageheartcake #cakeinspiration #heartcakedecorating

Starbucks has been coming out with crazy combos lately and somehow missing the mark. I know I could make a better version of their new strawberry matcha loaf that actually tastes like strawberries AND matcha. What should I make next?🍵🍓
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Ingredients:
The Batter
* 1 box of strawberry cake mix
* 4 eggs
* ½ cup of vegetable oil
* 1 cup of milk
* 1(3.40z) of strawberry pudding mix
* ¼ cup of hot water
* 1 tablespoon of matcha powder, sifted
* The Icing -
* ½ cup of white chocolate chips
* 2 tablespoons of whole milk
* 1 tablespoon of strawberry syrup
Instructions:
1. Preheat the oven to 350F (180C). Grease a loaf pan with cooking spray. Set aside.
2. In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, milk, and strawberry pudding mix. Whisk until smooth. Set aside.
3. In a small bowl, sift the matcha powder into the hot water.�Froth or whisk together until a thick paste is created and no lumps remain, about 1 minute.
4. Divide the batter evenly into two separate bowls. Set aside one of the bowls; this is the strawberry batter. In the other bowl, add the matcha water mixture. Whisk until smooth.
5. In the prepared loaf pan, using a large cookie scoop, scoop each of the two batters into the pan, alternating every two scoops. Continue until all the batter has been used
6. Using a toothpick or butter knife, swirl the batter in back-and-forth patterns to create a marbled look.
7. Bake for 45 - 60 minutes, or until a toothpick comes out clean
8. Remove from the oven and let cool in the pan completely.
9. Once fully cooled, remove the loaf from the pan and set it on a lined cooling rack.
10. In a small bowl, add the white chocolate chips, milk, and strawberry syrup to the bowl. Microwave in 30-second intervals, stirring in between until a thick ganache forms.
11. Pour the melted chocolate on top of the cooled loaf and spread into an even layer using a butter knife.
12. Place in the fridge for about 30 minutes for the chocolate to harden.
13. Slice and serve. Enjoy!
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#strawberrymatcha #bakingrecipe #matchalatte #strawberryloaf #recipe

Strawberry Matcha turned into a delicious loaf🍵🍓
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Recipe and tutorial coming this week🤍
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#strawberrymatcha #bakingrecipe #matchalatte #strawberryloaf #recipe

Bundt Cake Season is almost heree

#LTKHome #LTKdayinmylife #LTKFestival

Happy lemon season to all who celebrate🍋
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#lemoncookies #baking #creamcheesefrosting #lemoncreamcheesecookies #recipe

Cream cheese frosting doesn’t have to be complicated.
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Recipe at the end for you to screenshot
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Ingredients:
* 2 cups (4 sticks) of unsalted butter
* 1(8oz) package of cream cheese
* 2(32oz) Ibs of powdered sugar
* 4 tablespoons of fresh-squeezed lemon juice
* 1 teaspoon of salt
* 1 teaspoon of vanilla extract
Instructions:
1. In a stand mixer, mix the softened butter on medium speed for 10 minutes, scraping the bowl occasionally.
2. Add the cream cheese to the butter and cream together until smooth, about 4 minutes.
3. Add in the vanilla extract, lemon juice and salt to the bowl and mix well until incorporated.
4. Slowly add the powdered sugar in four batches and mix until well-smoothed.
5. Use to decorate your cakes and store extra in an airtight ziplock bag for up to 3 weeks in the fridge.
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#creamcheesefrosting #frostingrecipe #baking #recipe #creamcheeseicing

For those summer months, cream cheese frosting recipe perfect for icing your cakes.
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Ingredients:
* 2 cups (4 sticks) of unsalted butter
* 1(80z) package of cream cheese
* 2 (32oz) Ibs of powdered sugar
* 1 teaspoon of salt
* 1 teaspoon of vanilla extract
Instructions:
1. In a stand mixer, mix the softened butter on medium speed for 10 minutes, scraping the bowl occasionally.
2. Add the cream cheese to the butter and cream together until smooth, about 4 minutes.
3. Add in the vanilla extract, and salt to the bowl and mix well until incorporated.
4. Slowly add the powdered sugar in four batches and mix until well-smoothed.
5. Use to decorate your cakes and store extra in an airtight ziplock bag for up to 3 weeks in the fridge.
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#creamcheesefrosting #frostingrecipe #baking #recipe #creamcheeseicing

Lemon season is in full swing officially around here!🍋
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Recipe and Tutorial coming soon!
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#lemoncookies #recipe #springbaking #creamcheesefrosting #lemoncreamcheesecookies

By cutting a 6 inch, 3 layer heart cake this way, I am able to get 12-16 well portioned sized slices.
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Also did you know that 99% of the time, the heart cake you are seeing me decorate is my content cake? That is why I use cake drums and not boards. I will say this month only about 3 cakes I am decorating are for birthdays/special occasions, the rest are going to be the same cake decorated over and over again.
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#heartcake #cakedecorating
#howtocutacake #serecreate #BakingBasics

Pit Stop Sweets & Treats Round 3: Japanese Mochi Ice Cream🇯🇵🏎️🏁
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This is my third year doing this series, so buckle up we are baking buttercups! This week the a Japanese classic: mango mochi
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I love mango and mochi so it was no surprise that I enjoyed these. Honestly they were super simple to make just a tad time consuming because you’re working with ice cream.
- All the love and go McLaren🩵
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Recipe I followed is by the blog:
Red House Spice
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Full In Depth Baking Video & Yap Sesh On My YT 🔗 In B-I-O
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#f1 #bakingaroundtheworld #japangp #mochiicecream #japanesedesserts

Turning my favorite childhood cereal into an indulgent cookie🌈
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Recipe at the end of the video. 🍀
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Ingredients:
* 1 cup of unsalted butter, room temperature
* 1 cup of packed brown sugar
* 1/4 cup of granulated sugar
* 2 large eggs
* 1 tablespoon of vanilla extract
* 3¼ cup of all-purpose flour
* 1 teaspoon of cornstarch
* 1 teaspoon of baking soda
* 1 teaspoon of salt
* 1 cup of Lucky Charms cereal, marshmallows too
* 2 cups of white chocolate chips
* 1/2 cup reserved Lucky Charms marshmallows
Instructions:
1. Preheat the oven to 410°F. Line two cookie sheets with parchment paper or grease them with cooking spray.�Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 3 minutes.
3. Add the brown sugar and granulated sugar, and mix until well incorporated, light, and fluffy-about 3 minutes.
4. Beat the vanilla extract and eggs into the butter mixture until well incorporated.
5. Add in the flour, baking soda, cornstarch, and salt, and mix until well incorporated.
6. Lastly, add the white chocolate chips and Lucky Charms cereal and mix on low until well incorporated.
7. Using a cookie scoop or large tablespoon, form the dough into balls of about the size of a tennis ball. Roll each ball in your hand to form a sphere shape.
8. Place each completed cookie dough ball on the baking sheet, about four inches between each. About six per tray.
9. Bake for 10-11 minutes or until just golden brown.
10. Remove from the oven and immediately press into the warm cookies the reserved marshmallows.
11. Cool fully on the cookie tray. The cookies will be slightly underdone but will finish baking while cooling off.
12. Enjoy!
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#luckycharmcookies #cerealcookies #recipe #baking #stpatricksday

Turning my favorite childhood cereal into an indulgent cookie🌈
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Ingredients:
* 1 cup of unsalted butter, room temperature
* 1 cup of packed brown sugar
* 1/4 cup of granulated sugar
* 2 large eggs
* 1 tablespoon of vanilla extract
* 3¼ cup of all-purpose flour
* 1 teaspoon of cornstarch
* 1 teaspoon of baking soda
* 1 teaspoon of salt
* 1 cup of Lucky Charms cereal, marshmallows too
* 2 cups of white chocolate chips
* 1/2 cup reserved Lucky Charms marshmallows
Instructions:
1. Preheat the oven to 410°F. Line two cookie sheets with parchment paper or grease them with cooking spray.�Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 3 minutes.
3. Add the brown sugar and granulated sugar, and mix until well incorporated, light, and fluffy-about 3 minutes.
4. Beat the vanilla extract and eggs into the butter mixture until well incorporated.
5. Add in the flour, baking soda, cornstarch, and salt, and mix until well incorporated.
6. Lastly, add the white chocolate chips and Lucky Charms cereal and mix on low until well incorporated.
7. Using a cookie scoop or large tablespoon, form the dough into balls of about the size of a tennis ball. Roll each ball in your hand to form a sphere shape.
8. Place each completed cookie dough ball on the baking sheet, about four inches between each. About six per tray.
9. Bake for 10-11 minutes or until just golden brown.
10. Remove from the oven and immediately press into the warm cookies the reserved marshmallows.
11. Cool fully on the cookie tray. The cookies will be slightly underdone but will finish baking while cooling off.
12. Enjoy!
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#luckycharmcookies #cerealcookies #recipe #baking #stpatricksday

I know we all are constantly adding items to our amazon cart that we are interested in purchasing. Here are a few of the items currently in my cart, they vary from household items, office chairs, clothing and a new book.

(March 20, 2026)

#LTKfitnessgoals #LTKgrwm #LTKdayinmylife

Happy St. Patrick’s Day! I make these lucky charms cookies every year and they always are a hit. They taste like one of those cereal bars but in a cookie form.
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Recipe and Tutorial coming tomorrow!
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#luckycharmcookies #cerealcookies #recipe #baking #stpatricksday