Tuesday, April 26, 2011
1. Buy some of this or this. I used a half and half mixture of the two (fondant and gum paste)
It was delish and dried super fast.
2. Color it desired shade with paste food coloring.
3. Roll it out as thick as a nickel.
4. Use a small princess cookie cutter and cut desired quantity out.
5. Wrap princess crowns around spice shakers to curve as they dry.
6. Once dry attach silver nonperils with royal icing.
7. Gently press onto frosted cupcakes.
Thursday, April 21, 2011
Whoa! Where did the week go?! I think I posted on Monday and promised cake pops...oopps. My apologizes. This baker has been busy with orders and classes this week. Never got around to those cake pops. But I have a few great projects that I have ventured this week...can't wait to share them with you! Till I get caught up with life...these cheesey, butterey, fatty spirals of goodness. Once again...from my new Our Best Bites Cookbook. Here is the link to their instructions...
Want these for your Easter meal?
Monday, April 18, 2011
These royal icing sugar cookies were displayed in an antique store in Littleton last weekend. These are yummy, light, cute and perfect for an Easter table...or bagged for take home treats.
Don't forget the rolls...the picture says it all...can't you just smell them...
And more dessert ideas...spring time means fresh, light citrus flavors to me! Lemon Cupcakes. Bake some for Sunday...or order some from me...
Saturday, April 16, 2011
Park City is gorgeous...except for that D%$^ snow they get. Geez...it didn't stop snowing the whole time I was there! We ate out for every meal, got pedicures, lounged, laughed, saw a matinee...ohhh...dear sweet vacation...how I looonngg for you now! Anyways, I am back and rearing to bake some more. I have some great recipes in the works for you guys out there! And...hello....it is Easter Week...check back on Monday for treat ideas for secretary's week and Easter Treats for teachers. We got to get orders in!!! These brownies were A-MAZE-ING!!!!! The frosting had peanut butter in it and was...well, just look at the picture and go buy some oreos!
Wednesday, April 13, 2011
Dark Chocolate Frosting
Source: Martha Stewart
1/4 cup plus 2 Tab. cocoa powder
1/4 cup plus 2 Tab. boiling water
1 1/2 cup (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
pinch of salt
1 pound semi sweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on med- high speed, beat butter, powdered sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined scraping down sides. Beat in the cocoa mixture. Can be refrigerated for up to 5 days, frozen for up to a month. Before using, bring to room temperature and beat on low speed to smooth again.