What March 2025 Brought to Sweet Bliss Cakes

March was a busy month for anyone who loves baking or just loves sweet news. We covered everything from ingredient myths to pricey cake ideas, so you can quickly see what’s useful for your next kitchen project.

Ingredient myths and vegan candy facts

If you ever wondered whether butter contains gluten, the answer is a flat‑out no. Our "Does Butter Have Gluten?" post broke down what gluten actually is, why butter is safe for celiacs, and gave a short cheat‑sheet for checking other dairy products. Grab that list next time you’re reading a label – it’s easier than you think.

Vegans also asked a hot question: are Skittles vegan? The quick answer is no, because they use carmine and other animal‑based ingredients. We listed the exact components that make Skittles non‑vegan and suggested a few plant‑based candy swaps that still satisfy a sweet tooth. Keep the list handy when you’re hunting for party snacks.

Fudge, cakes, and other crowd‑pleasers

Our "World's Best Fudge" guide gave you three foolproof recipes – classic chocolate, maple walnut, and peanut butter – with step‑by‑step tips for a smooth finish. The secret? Low heat and a sturdy spatula. Try one of them this weekend; the kids will think you hired a pro.

Wondering how many people a 10‑inch Costco cake can feed? We crunched the numbers and found you can comfortably serve 20 to 24 slices, depending on how generous the cuts are. We also shared a few tricks to stretch portions, like adding fresh fruit or a light frosting to make each slice feel bigger.

For those who love a little extravagance, we detailed the most expensive homemade cake you can bake. Think gold leaf, premium chocolate, and rare fruit purees. The post listed exact costs, where to buy the ingredients, and a simple timeline so you don’t get overwhelmed. Even if you don’t plan to splurge, the technique tips (like tempering chocolate) are worth stealing.

Cookies got a spotlight, too. The key ingredient isn’t butter or sugar – it’s the type of flour you use. Switching to a blend of cake flour and a bit of oat flour can turn a flat cookie into a chewy masterpiece. Pair that with the right sugar ratio and you’ve got a game‑changer for your next bake.

Macarons sparked curiosity with two quick reads: one explained what macarons mean (they’re French pastries, not to be confused with coconut macaroons) and the other broke down the cost of 20 pieces. Knowing that a dozen can run $15‑$30 helps you budget for a party without surprise bills.

We also answered a fun question about “accidentally vegan” sweets. Turns out many classic candies and even some store‑bought cookies have no animal ingredients. We gave a short guide to spot‑check labels, so you can indulge without worrying about hidden gelatin or whey.

Brownies weren’t left out. One article highlighted surprising perks – the mood‑boosting feel‑good chemicals in cocoa – while another traced the brownie’s origin back to a kitchen mistake in a Chicago hotel. Both posts ended with a quick tip: use a metal pan for a crisp edge and a glass pan for a fudgier center.

Lastly, we compared king cake and queen cake, pointing out the cultural ties to Mardi Gras and the subtle flavor differences. If you’re planning a celebration, the side‑by‑side guide helps you pick the right one for your theme.

All these posts are designed to be practical, not just interesting. Bookmark the ones that match your current project, and you’ll have reliable, easy‑to‑follow advice at your fingertips.