Bake big flavor into little treats with this playful collection of 75 sweet and savory recipes from award-winning chef Rose Wilde, including breakfast muffins, nostalgic sweets, savory bites, frozen desserts, and celebration-ready cupcakes.
Tiny Cakes proves that the best treats sometimes come in the smallest packages. Celebrate the joy of handheld creations for every occasion with imaginative recipes that transform familiar favorites with unexpected flavors and whimsical twists.
Enjoy these petite treats as grab-and-go breakfasts, lunchbox surprises, afternoon car snacks, midnight-craving indulgences, or in any moment that calls for a little something delicious.
- Pink Lemonade Mookies and Everything Seed Muffins are made for bake sales and busy mornings.
- Cosmic Brownie Bites, Teawinkies, and Dirt & Worm Coupes put a contemporary spin on nostalgic classics.
- Cheddar & Broccoli Muffins and Rhubarb Rose Geranium Crumbles elevate picnic and brunch spreads.
- Little Wellies (mini Beef Wellingtons!), Eggnog Pudding Cakes, and Yule Stumps add flavorful fun to the festive season.
- Eggplant Parmesan Cups, Fried Pizzette, and Black & White Tiny Cakes go beyond dessert, offering delightful “but make it a tiny cake” vibes.
With recipes designed for everyday cravings, celebrations, and everything in between, Wilde encourages readers to experiment with seasonal produce, spices, teas, and creative combinations. A chapter of customizable buttercreams, streusels, jams, sugared fruits, and more makes it easy to mix and match components to create unforgettable treats.
Filled with mouthwatering photography, lively illustrations, and an irresistible sense of fun, this cookbook showcases an accessible yet inventive approach to baking, in which little pleasures that spark joy are the main ingredient.
- A FRESH TAKE ON SMALL-FORMAT BAKING: Rose Wilde expands the idea of what a “tiny cake” can be, bringing her playful imagination to handheld bakes that range far beyond the traditional cupcake.
- A LITTLE SOMETHING FOR EVERY CRAVING: With 75 sweet and savory recipes spanning breakfast, snack time, dessert, and party fare, this collection offers plenty of reasons to reach for the muffin tin.
- FROM EASY WINS TO SHOWPIECES: Quick, low-fuss recipes give newer bakers an inviting place to start, while more ambitious projects offer experienced ones plenty to sink their teeth into.
- FROM AN AWARD-WINNING PASTRY CHEF: Rose Wilde, owner of the acclaimed Los Angeles bakery Red Bread and former pastry chef at several top restaurants in the L.A. area, brings professional expertise and her signature energy and charm to every recipe.
- A DELIGHTFUL GIFT FOR BAKERS: Whimsical illustrations, colorful photography, and an eye-catching design make Tiny Cakes a standout gift for bakers of all skill levels—and a charming addition to any cookbook shelf.
Rose Wilde is the owner of the beloved Los Angeles bakery Red Bread and was formerly the pastry chef at Rossoblu, Mother Wolf, Rustic Canyon, and Manuela. Known for her hyper-seasonal cakes celebrating whole grains and produce-driven baking, Rose has received awards for Best New Restaurant, Best Pastry Shop, Best Cake, Best Cookie, Best Bread, and more, and her work has been featured in Cherry Bombe, the Los Angeles Times, LA Weekly, Eater LA, Well + Good, Food & Wine, The Washington Post, and The Wall Street Journal. She is the author of Bread & Roses and the EAT MORE Substack newsletter, and the host of the Kitchen Tape podcast. She regularly teaches cooking classes and, as a former human rights lawyer, is very active in food justice issues. Rose lives in Los Angeles with her partner, son, dog, and a small flock of chickens.