Free Products

We love sharing creativity and kindness. We offer free digital goodies so you can experience our designs and see the quality we put into every product. It's our way of saying, thank you for visiting and supporting our shop. We want you to get inspired, and see the quality and care we put into everything we create before purchasing.

Recipes

coming soon

Templates/Worksheets

Picture frames/Classes

coming soon

coming soon

Explore our products

Halloween

Templates, cupcake toppers, cookie toppers and more to choose from

Recipes

If you love being in the kitchen cooking and baking there's a variety of recipes

Thanksgiving & Christmas

Lots of holiday themed treats for your gatherings

Our Instagram

Frequently asked questions (FAQS) Digital Files

What is SweetByteStudios about?

Sweet Byte Studios is a creative digital shop offering ready-to-use files such as recipes, templates, planners, cake/cookie order forms, party designs, classes and more. Designing is my passion, and sharing it allows me to help others spend less time stressing and more time creating. We specialize in helping bakers, creators, and small business owners save time creating designs. While I focus on creating, you can bring them to life--whether by using them to decorate your baked goodies, enhance your events, style your space with digital art prints or enjoy worksheets/templates/coloring pages. Inspire your imagination, and let me help you create something amazing.

How will I receive my digital products?

All of our products are digital downloads. After your purchase is complete, you'll receive a link to download your files directly. No physical items will be shipped. Please Note: Files are only available for 48 hours. If for some reason you purchased and haven't been able to download the files, please message us and we will be able to help you. Please state when you purchased the download (the date of transaction) and which download you purchased to better assist you. (name of product) Thank you.

How much does it cost?

Our pricing varies depending on the type and size of the digital product. For example, you can purchase a single design for $3-$5, or choose a bundle of 12 designs for $15. We offer a variety of options so you can find something that fits both of your needs and your budget. For specific pricing and current offerings, please visit our website page and check the description box for more information.

What file formats do you offer?

Digital products are commonly used formats such as PDF, PNG, or JPG (aka JPEG). Some templates may also include editable files (like Word, Excel, Canva). Please check each product description for more details. It will let you know what's included in the download.

Most digital products use a software called Canva. Please Note: Some edits contain premium Canva pro elements. You cannot edit if you are not subscribed to Canva pro; you can only view and download. Each digital product description will give you details if you need to subscribe to Canva Pro before you purchase.

How can I contact you?

The best way to reach me is by email: sweetbytestudios@yahoo.com

I'm always happy to answer questions, and provide support, so email ensures I can respond quickly and keep communication secure. Whether you have a question or concern, or need some extra help, or just want to say hello, feel free to reach out at anytime. We will get back to you as soon as possible. Please give at least 24-48 hours to get back to you.

Do you offer refunds on digital products?

Because all items are digital and instantly accessible, we generally cannot offer refunds. All sales are final. However, if you experience an issue with your purchase, please contact us by email and we will be happy to help.

Can I use your products for my business?

Most of our products are for personal use only, unless otherwise stated. If you are interested in using a design for your business or classes, there are no licenses or fees necessary at this time. Check the product description below on the website for information. It is okay to use for your business selling baked goods and using designs to decorate your baked goodies but not allowed for resale purposes on your own website and claiming them as your own files. If someone else would like the recipe or file, please direct them to purchase on our website so others can purchase their own copy. It is much appreciated!

Do you update your products?

Yes! From time to time I refresh designs or add new variations. If you purchased a product and an updated version becomes available, you'll receive the update at no extra cost.

If you haven't received the update when you purchased an old version please let us know and we will send you the updated version no extra fees/cost.

Can I share my files with friends or family?

Your purchase is for your personal use only. Please don't share or resell the files. If someone else would like them, they'll need to purchase their own copy.

Payment & Checkout: What payment options do you accept?

We accept credit cards, debit cards, and Paypal. Powered by stripe and Paypal. Payments are processed securely at checkout. Your payments are safe and secure through the website platform (Hostinger). SweetByteStudios never see's or stores your payment details, those are confidential.

Do you take custom orders?

At times, yes! I love working on special projects when possible. Feel free to reach out with your idea and we can discuss options. We do ask for your email or name/instagram so we can give credit to those who have created the designs. If you wish to remain anonymous please let us know.

Do you offer discounts or bundles offers?

Yes! From time to time, I create bundle deals and special offers and promotions. Be sure to check out sweetbytestudios.com or social media pages for discount codes and offers on products.

Be sure to check back often or join my email newsletter for updates and special offers. (bottom of page)

Can I print the files at home?

Yes! Most files are designed to be printer-friendly. Many of our PDFs and images can be opened and used on mobile devices, though editing works best on a computer.

Colors may appear different on paper than they do on the monitor screen. It is recommended that you check the ink cartridges to see if they need replacement or adjust the intensity settings on your printer.

Please Note: some graphics are not editable. Check the product description for details before you purchase the digital file.

Frequently asked questions (FAQS) Baking

Do your recipes include detailed instructions?

Yes! Each recipe comes with step-by-step instructions that are easy to follow and beginner friendly. Many include tips and variations to help you customize to your taste. Disclaimer: If you switch an ingredient or add/switch the recipe, it will not come out the same.

Are recipes digital or physical copies?

All recipes and baking guides are digital downloads only. You'll receive an instant link to download your file after purchase. No shipping needed unless otherwise stated in the description of the product.

Are the recipes tested?

Absolutely! Every recipe is tested and perfected before being shared to ensure accurate results, reliable measurements, and delicious flavor every time. Keep in mind if you use different ingredients in the recipe it changes the flavor, texture and look. If you substitute/add the flour, the granulated sugar for keto sugar, or you use different butter like margarine, etc. It will not come out the same.

What kind of equipment do I need for your recipes?

Most recipes use basic kitchen tools such as an electric hand mixer. I do not recommend using a wood spoon/whisk or spatula to mix the ingredients unless the recipe states it. It can take a long process if you do so. Any specific tools like dough hook, cookie cutters, piping bags, or digital thermometers are mentioned in the recipe details when you purchase the download. If you would like to know any details before you make your purchase, email at sweetbyestudios@yahoo.com

Why did my cookies burn on the bottom?

Your oven may run too hot, or the baking pan was too dark. Baking directly on a metal pan without parchment paper or a silicon mat removes a protective layer, allowing the base to scorch.

Tip: Use a light-colored baking sheet and bake in the middle rack. Or you can also line the pan with parchment paper or a silicon mat.

Can I substitute ingredients in your recipes?

Yes, you can. Many recipes include notes on which recipe can use altercations or substitutions such as dairy free or gluten free options. However, substitutions may slightly change the texture or flavor.

What if my cookies/cake didn't turn out right?

No worries. Baking takes practice and lots of patience; it's a science. If you have any questions with how your recipe turned out please don't hesitate to contact us and we will do our best to help. You can also check out the FAQS for any trouble shooting questions under the baking category.

You will know when your cookies are done when it's not wet at the top (shiny) and it's dry (cooked).

Tip: Always use room temperature ingredients for better results. For example: room temperature butter (can sit out for 30 min to an hour depending the temperature of the room). Room temperature eggs (leave out for 30 minutes or an hour). If I am in a hurry I will microwave my butter into 10 second increments about 3-4 times turning the butter different directions for even heating (be careful not to heat too much or it will melt) until it's soft. (meaning when you make an indent on the butter and it still holds it's shape; not melted) I also place my eggs in a bowl of lukewarm water to make my eggs room temperature. Never put them in a bowl of hot water or it may cook ur eggs

If your baked goods taste soapy it can also be that you added too much chemical levening (baking soda or baking powder) or it can be expired. Over beating the dough or adding too much leavening can also cause a cakey cookie or drying out your cake if it has. too much gluten. Incorrect oven temperatures, or inaccurate ingredient measurements can also affect the taste and texture of the cake or cookie/recipe. Other common issues can be, opening the door too early while your cake is rising causing it to deflate, or under baking, and too much sugar/fat.

Tip: Use a kitchen scale for even measurements or measure your dry ingredients with spooning the flour or sugar (dry ingredient) into measure cup (not the glass cup one) and scrape the excess amount with a scraper. DO NOT pack the measuring cup unless the recipes says "lightly packed" or "packed".

The liquid measuring cup can be used for water, milk, oil, buttermilk etc.

Why did my cookies spread too much? Or uneven in size/shape?

This usually happens when the butter is too soft or the dough is too warm before baking.

Tip: Chill your dough for 30 minutes or overnight before baking, and make sure your baking sheet isn't warm from a previous batch.

The dough balls may not have been portioned evenly. Use a cookie scoop of the same size for portioning evenly. Or you can use a scale to keep cookies uniform for even baking.

Why does my sugar cookie dough have cracks?

Sugar cookie dough cracks because it's too dry or has been overworked, leading to a crumbly texture. Cracks can also occur if you use ingredients that are too cold, have too much flour, or overmix the dough, or re-rolling the dough too much.

• Dryness:

  Not enough liquid in the recipe or too much flour can cause the dough to be dry and crumbly.

• Overworking:

  Overmixing or over-kneading can develop too much gluten, making the dough tough and prone to cracking.

• Ingredient temperature:

  Using cold butter or eggs can make the dough hard to mix, leading to a crumbly consistency.

• Incorrect measuring:

  Not measuring ingredients accurately, especially flour, can throw off the dough's hydration balance.

• Under-hydration:

  Lack of hydration from too many dry ingredients or not enough wet ingredients.

What is the best way to measure flour?

Scoop flour into your measuring cup (DRY INGREDIENT ONE, not the liquid one measuring glass cup) using a spoon, then level it off with a straight tool like a scrapper for even amount.

Tip: Never pack flour tightly into your cup as it can lead to dense, dry baked goods and mess with the recipe.

Why did my cake sink in the middle?

This often happens when the oven door is opened too soon (when the cake is rising) or the cake is under-baked.

Tip: Avoid opening the oven during the first 30 minutes, and use an oven thermometer to make sure it's at the right temperature or use a toothpick. If it comes out with raw dough it may need a few more minutes. If crumbs come out when you insert the toothpick it's a perfect soft crumb.

Do I need parchment paper for your recipes?

Yes, I would highly recommend it! It prevents sticking, ensures even baking, and helps with cleanup if a mess happens. You can also use a silicon mat if you don't want to waste parchment paper, as those mats can be washed in the sink.

Why did my cake fall apart when I tried to cut it?

The cake might not have cooled enough or lacked structure

Tip: let the cake cool completely.

If your cake is too crumbly it can be a couple or reasons:

Too much flour--Improperly measuring flour; scooping directly with the cup or packing the cup instead of spooning and leveling often leads to a dry/crumbly result.

Over-Baking-- Leaving the cake in the oven for too long dries it out. Always check with a skewer, or a toothpick.

Lack of Fat/Liquid--Not enough butter, oil, eggs or liquid; milk/buttermilk; means not enough moisture to bind the dry ingredients.

Over-mixing the Batter-- Mixing too long after adding flour develops too much gluten, causing a tough, dense, and dry cake.

Too much sugar-- An excess amount of sugar can make the cake brittle and prone to crumbling.

Tip: Use a kitchen scale for accurate results; check your oven temperature and calibrate it if needed, do not over bake; the toothpick should come out with a few moist crumbs not completely dry, and cool your cake in the pan for a few mintues to prevent from getting soggy or breaking.

How can I have a moist and flavorful cake?

I use buttermilk in most of my recipes to create a soft crumb cake. You can also use simple syrup on your cake layers. Recipe is for simple syrup is at the homepage (top page with all the free files). I add simple syrup to all my layers but you don't have to, there are other ways if you don't want to use it. It doesn't affect the texture or taste as long as you don't add too much. (it can mess with your cake layers into being to crumbly or making a mess).

Tip: You can bake your cake and wait 10-15 minutes exactly for it to cool and cover ur cake into plastic wrap (gently as it's still warm) so that the condensation is trapped inside your cake. This locks in moisture from the heat and creates a moist soft crumb at the top. It's a secret I use for most of my recipes.

You can make a flavorful cake by adding pure vanilla extract. I recommend using homemade vanilla or using pure or real vanilla for best results. Imitation doesn't give the best results. Follow the recipe step-by-step from the directions for best results.

Why did my frosting slide off the cake?

Your cake might still be warm or the frosting can be too soft. (butter from the frosting can get too warm and mess with the consistency that would be harder to frost) You can always cover your frosting with plastic wrap and leave in the refrigerator for a few minutes to help. (15-20 minutes can help).

Tip: Always cool cakes completely before frosting. OR You can always do this method as I do for my business.

Day 1 & Day 2 --- Monday/Tuesday: Make fondant figures and fondant decor (I add a tiny bit of Tylose powder into my fondant; depending on how much fondant your using) or you can place small fondant items laid flat on a cake board, cover with plastic wrap and leave in the fridge for 2-3 days (depends if it's dry yet). You can do that with letters, or flat fondant decor or flat number toppers etc.

Day 3 --- Wednesday: Bake all cake orders and wrap with plastic wrap immediately after 10-15 minutes of cooling to lock in moisture from condensation. After you wrap your cakes in plastic wrap, refrigerate until ready to use. I usually bake on Wednesday and frost cakes/crumb coat on Thursday. If I need to make a cake for the weekend; Saturday for example I will bake on Thursday or Friday.

Day 4 --- Thursday: Crumb coat & chill. Once the cakes are nice and cold don't worry about it tasting too hard. Once it becomes room temperature the cake will taste just as good. This day I don't do any heavy decorating, I only add a small layer of frosting hence; crumb coat (it looks like a naked cake). Make sure you add frosting everywhere, top and bottom only enough to cover the cake but not enough to finish it. If you need a reference photo I will be happy to show you what I mean. Once you cover your cake with frosting, place it in the fridge immediately to prevent any mess or a collapse. You don't need to cover it up just yet as long as you don't leave your cake in the fridge for more than 2-3 days. Once you fill your cakes with any filling (or buttercream) and you crumb coat (looks like a naked cake; barely frosting but enough to cover the edges) you are ready for the next day. If cakes are due the next day I normally final coat the last frosting layer and add decorations tomorrow.

Day 5 --- Friday: You add the final coat of buttercream to your cake and refrigerate for an hour then add your decorations. I'll usually put the cake in the fridge one at time and once I finish frosting them all I'll add the decor one by one. You can frost one cake then add to fridge and frost another one while waiting for the cakes to get hard and prevent dents or accidents when decorating or covering with sprinkles etc. Once you are finished it is recommended that you box your cake or cover with plastic wrap (make sure it's cold to prevent any indentations) to prevent your cake from any condensation or moisture from other ingredients (especially if it has fondant; fondant does not like the cold or condensation) and to prevent any sweat especially when using fondant. Also, to prevent any scents getting into your baked goodies such as strong odors like perfume, chemicals or onions can absorb to your baked goods so be careful where you store it whether in the fridge or at room temperature.

Why did my cake stick to my pan?

The pan may not have been greased and floured enough properly.

Tip: Use parchment paper rounds on the bottom of the pan and use baking spray on the sides or you can use Cake Goop. It's a homemade cake release; similar to baking spray. You can find the Cake Goop recipe on the free products category under recipes.

Why are there holes or tunnels in my cake?

Over mixing the batter can trap air bubbles.

Tip: Mix on low speed just until ingredients are combined and tap the pan on the counter before baking to release extra air. Or run a utensil in the batter and make lines everywhere to release bubbles.

Why did my cake crack on top?

The oven might be too hot or the cake was placed too high in the oven.

Tip: Bake in the center of the rack at the correct temperature of what it says on the recipe. Rotate your pan in the oven for even baking but only after you wait the first 30 minutes to prevent collapsing your cake. Or if your cake is small and it only takes 25 minutes to bake, try rotating after half the time has past to prevent your cake from getting a deflated cake look. Check on the time and make sure it's baked after it has a risen top, if you do it before it has cooked when rising, your cake can fall.

Tip: Using bakers cake strips can help over browning your cakes and make them more pale or golden and prevent burning.

Why didn't my cake rise properly?

Expired leavening agents or incorrect oven temperatures can cause this.

Tip: Always check the expiration date on your baking powder/baking soda and always preheat your oven before baking.

Why are the edges on my cake burnt or crusty?

The oven temperature can be too high, or the cake may have been baked for too long. Use an oven thermometer to calibrate your oven for a better reading. You can also use cake strips to help prevent darker spots on your cake and helps make your cake look lighter or golden. Place your cake in plastic wrap in the fridge can make the edges soft again.

Tip: To trap condensation and retain moisture, wrap warm cakes (10-15 minutes) in plastic wrap to lock in steam or cover with foil to prevent drying and place in the fridge.

Frequently asked questions for (FAQS) Cake Pops

Why are my cake pops cracking?

The temperature difference is too extreme; the cake balls are too cold (from the freezer) and the candy melts are too hot causing expansion when they get to room temperature.

How do I prevent air bubbles?

Stir the chocolate slowly and steady. If bubbles appear on your cake pop, you can pop them with a toothpick. Keep in mind if your cake pops are cold (coming out from the freezer or fridge) the chocolate will set really fast and may not be able to pop them with the toothpick if there were bubbles. Just shake the excess chocolate on your cake pop quickly to prevent any air bubbles setting on your chocolate making sure it doesn't fall off the stick.

Why is the candy coating falling off or sliding down?

The cake ball may be too heavy, too cold, too hot, or too soft. (Could be that it has too much oil in your cake base)

Tip: You can make your cake balls 1-1.5 ounces. (purple scoop or black small scoop). Dip the stick into the melted chocolate then stick it in the cake pop; you can chill in the fridge for 10-15 minutes before dipping into the chocolate (make sure the chocolate is at room temperature).

More tips for cake pops:

Dip angle: Dip the stick in the melted candy melts before inserting it into the cake ball to act as "glue" to hold the cake pop when u dip it in the chocolate.

When removing excess chocolate, tap the cake pop covered in chocolate; sideways, gently to the side of the cup or bowl to prevent the cake pop from falling off the stick.

Why is my chocolate too thick/lumpy?

The candy melts are overheated or have become too cold, or water/humidity got into the chocolate.

Tip: You can use paramount crystal, vegetable oil or crisco vegetable shortening. I use crisco vegetable shortening and mix it in the chocolate until it's to the liking of my consistency; which is silky smooth. If your chocolate is thick you may need to microwave it some more.

Do you offer classes or step-by-step Instructions for cake pops?

Yes! I'm working on adding basic step-by-step beginner friendly classes and will have options of beginner friendly, intermediate and advanced classes. Be sure to subscribe to our community to get an update of when we will have them on the website.

What are cake pops?

A cake pop is a bit sized, lollipop shaped dessert consisting of crumbled cake mixed with frosting, formed into a sphere/heart/circle or any shape, dipped in chocolate (candy melts) and served on a stick. If it's without the stick than they are referred to as cake balls.

Tip: You can mold your crumbled cake into cake balls if it just baked out out of the oven and put it in the hand mixer or the stand mixer with a paddle attachment and mix. The heat will give it the moisture it needs to bind the crumbs together without any frosting. If you want to add frosting to your cake I add a couple tablespoons of cream cheese to the mix; or you can use buttercream. Start with a tablespoon at a time and only add until the crumbs start to form into a ball then you know when it's coming together when it's not sticking to the sides of the bowl.

Do I need to refrigerate my cake pops? How do I store them?

Refrigeration is not required but if you want them to last longer they can stay in the fridge for up to two weeks. Cake pops can stay at room temperature for up to one week. In the freezer for up to 3 months. (cake pops that are coated with chocolate)

For unfrosted cake pops, those can freeze up to 1-3 months in a closed air tight container.

If you have cake balls that have not been coated with chocolate you can roll them or shape them and add them into a covered container and put them in the freezer for longer storage. Make sure to put them in the fridge the day before (while still in closed container) so they can thaw overnight or you can leave them out so they can thaw faster when needed.

Tip: Adding your cake pops to the freezer method:

When your cake pop is covered in chocolate, put it in a container with parchment paper on the bottom; making sure they do not stick together, and once they lay flat add a paper towel on top of the pops so the paper towel can retain the moisture then add another layer of pops or cakesicles; then add parchment paper on top, and add another layer of the cake pops laying flat with parchment on top enough to cover all the cake pops. I usually do 3-5 layers, depending how big your container can fit. The last top layer should cover the cake pops with parchment paper and make sure when you close it with the lid that the parchment is inside and not sticking out. Make sure that the lid closes tightly making sure no air can get in the container and avoid air bubbles.

When needed: When you are ready to use the cake pops you put in the freezer, take out the container from the freezer but DO NOT open it yet. Just leave it on the counter to thaw (closed container) so that the cake pops don't retain moisture or don't crack. Thawing can take up to 12 hours or more so I try to thaw a day or two before I need it for an event.

Why do my cake pops have elephant skin?

"Elephant skin" on cake pops is caused by a temperature difference, where the melted chocolate was hot and cools/sets rapidly when it hits a cold cake ball resulting in a wrinkled, bumpy or cracked texture. If your candy melts are too hot, they can create a "skin" as they cool on the cake pop.

Tip: To prevent this, ensure your cake balls are at room temperature, not straight from the fridge or freezer and make sure your chocolate is not too hot. You can take out your cake balls from the fridge and wait 10-15 minutes before dipping in chocolate with room temperature chocolate.

Gently stir your melted chocolate constantly to keep it at an even temperature.

If your chocolate is too thick: add paramount crystals, vegetable oil or crisco vegetable shortening.

How do I melt my chocolate melts?

I use wilton candy melts but you have other options of using stover and company (Merckens), Ghiradelli, toothfairy and much more.

I add a whole bag of chocolate melts in microwave safe bowl (not metal or wood or foam or plastic tubs such as yogurt or margarine tubs etc.) Plastic bowls are fine as long as the bottom says "microwave safe".

I microwave in 30 second intervals, stirring in between mixing. I will microwave once--30 second intervals, mix with rubber spatula then add a spoonful or two of crisco vegetable shortening (if i'm doing a big batch I add a couple spoons of vegetable shortening but start off with one so you can see the consistency; if it's still too thick for your liking add a little more each time. Once I add the shortening, I microwave another 30 seconds. It usually takes me about 3-5 times depending on the consistency but always keep mixing and don't over heat your candy melts. If the bottom of your bowl is too hot, do not microwave anymore just keep mixing until your candy melts and if it's still too thick, add more vegetable shortening and mix. The consistency should be silky smooth.

Some people melt their candy on the stove using a double boiler or the Wilton candy melting pot which are all the same just different ways of melting it.

Tip: If you have melted chocolate and saved it (whether you put the rest in a zip block bag for next time or have it safe in another bowl), these don't need to be microwaved as much as the when you first start to melt the chocolate. It will probably only need about 30 seconds one or two times because it was already used. (This also depends how much is in your bowl too; if it's less chocolate it's less time and if there's more chocolate in the bowl it may need a few more seconds in the microwave).

Now if you had put your chocolate in a piping bag and made sure the ends weren't covered in chocolate (meaning do not let your chocolate hang on the tip of your bag, squeeze it all to the middle of the bag so you can fold the bag in half and close it to prevent air exposure), it can melt a lot quicker and safely without burning our chocolate. That only needs about 10-20 seconds, depending what you need it for; drizzling, piping or making chocolate molds for figures etc.