Do you love books? We do! And we love pairing a storytime book with what we’re baking in class.

Here are some baking and book pairs we used in classes in the past.

Puppy Love Cupcakes with Harry the Dirty Dog

Blueberry Mini Bundt Cakes with Blueberry Shoe

S’mores Cupcakes with A Camping Spree with Mr. Magee

Ladybug Cupcakes with The Grouchy Ladybug

Truffala Tree Cupcakes with The Lorax

Rainbow Fish Cupcakes with The Rainbow Fish

What books should we combine with baking next?! Let us know in the comments below!

A Southern dessert with a rich history!

Mini Hummingbird Bundt Cake with cream cheese frosting and edible flower garnish from Itty Bitty Bakers' Garden Party Baking Camp

🌼What is Hummingbird Cake?🌼⁠

Kids at our Garden Party Baking Camp got to make this classic Southern dessert…⁠

…and only 2 of them didn’t like it.😂⁠ Ok, so maybe it isn't the most kid-friendly recipe. To really appreciate it, you have to be a fan of both carrot cake and banana bread because with Hummingbird Cake, you'll land somewhere in the middle.

You also have to be a fan of pecans! At Itty Bitty Bakers, we use only nut-free recipes so we had to omit them for our camp. But they definitely make the cake!

No one knows the exact origin of the recipe, which is common with Southern foods. Read a summary of how the mystery unfolds here.

Mini Hummingbird Bundt Cakes

Adapted from Ultimate Southern Living Cookbook, Southern Living, Jan. 1999


3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

1 1/2 cups shredded coconut (optional)

1/2 cup chopped pecans (optional) 


1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)

2. Stir in vanilla, pineapple, 1 cup pecans, and bananas.

3. Pour batter into  greased and floured mini bundt pans.

4. Bake at 350° for 15-17  minutes or until a wooden pick inserted in center comes out clean. (The smaller the cake, the less cooking time it will need.)

5. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

6. Pipe Cream Cheese Frosting on top of cakes; sprinkling shredded coconut and remaining pecans on top, if desired.

Cream Cheese Frosting


1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16-ounce) package powdered sugar, sifted

1 teaspoon vanilla extract



Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

You can call these baked pancakes, pancake bowls, or Dutch babies. But in the end, you have a simple breakfast, snack, or dessert that everyone will love.🥰⁠

Mini Pancake Bowls topped with strawberries, blueberries, and whipped cream.

With strawberries, blueberries, and whipped cream on top, it’s especially festive around the 4th of July.❤️🤍💙⁠


Makes 8 mini pancake bowls⁠ ⁠ Ingredients:⁠ 1 cup self-rising flour⁠ 1 TBSP sugar⁠ 1 1/4 cup milk ⁠ 2 eggs⁠ 1/4 tsp salt⁠ (For topping: strawberries, blueberries, powdered sugar and/or whipped cream)⁠ ⁠ Directions:⁠ 1. Thoroughly spray with non-stick spray 8 mini pie pans (or one standard size pie pan).⁠ 2. In a mixing bowl, whisk pancake ingredients together until bubbly, about 1 minute.⁠ 3. Pour batter into pie pans about half-way full and bake at 375F until edges are brown and center is set.⁠ 4. Add toppings and enjoy!😋⁠

Kids love helping with this one so be sure to include them!