Glitter Says "I Love You" Cookies

This cookies were just so much fun! I just love glitter! This was my first time ever using Disco Dust aka edible glitter and I have Lorraine's Cookies to thank for it, since I won her 1,000 Fans giveaway! If you haven't already, stop by and see her, she is a very talented cookie artist! The cookie cutter that made these cookies was part of the giveaway also and is available at Copper Gifts. The edible glitter is available at Karen's Cookies. (both were sponsors of the giveaway!)

  I have had these fabulous goodies for a few weeks and these fun items have been screaming at me to use them! I have found that I love putting words on cookies and the scalloped oval cookie is perfect for words! I had to dedicate one to my sweetheart, Brad!

Of course, I couldn't just not make one of these fun cookies for my daughter to give to her sweetheart too! Good thing he likes cookies and these cookies are made with a chocolate chip cut out cookie recipe, you can find all the recipes I used on my FAQ page!

To make the cookies, I first colored my royal icing black and let that sit for a day in an airtight container to deepen in color. The outline and flooding were then done using tip 2. After drying for about 12 hours, to be sure they were good and dry, I worked a little at a time (one cookie and just one part of that cookie like the dots or a name) piping red royal icing with a tip 1 and immediately sprinkling on the glitter and just letting it sit for about 30 minutes before dumping off most of the excess glitter. I left them alone overnight to make sure they were full dry and then used a soft brush to brush away the extra glitter that still remained. I can't lie to you, I had glitter all over the place! I worked over waxed paper so I could just fold it in half and put it in a container to use again. Static was loads of fun too and I think everything has a little sparkle to it now! However, I love it!

Disco Dust rocks!

:)

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I link up at these fun parties!

Personalized Valentine's Cookies

Valentine's Cookies for the happy couple!

Happy Valentine's Katie & Garrett!

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I link up at these fun parties!

Rose Cake Pops

Roses are Red

Roses are Pink

These are the tastiest roses, I think!

There are quite a few versions of Rose Cake Pops that I have found on the internet and I am not sure of the origin, but you can find a similar version with tutorial of these over at Miss Candiquik. For the pink roses, I used Vanilla Flavored Candiquik, colored with Wilton Pink Candy Coloring. I used a different candy for the red roses and they were slightly harder to dip and I didn't get the smooth finish that I had hoped for. I flavored both colors with Wilton Cherry Candy Flavoring....YUM! The shimmer was achieved by brushing Orchid Pink Pearl Dust on both colors of cake pops.

For more information on the way I assemble cake pops view my Peppermint Cake Pops.

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I link up at these fun parties! 

 

Featured at:
Lady Behind the Curtain 
Bacon Time
Happy Hour Projects
Petals to Picots

Black & Red Heart Cupcakes

Red Velvet Cupcakes & Vanilla Bean Frosting decorated with black and red hearts

I have actually been waiting to make these since before Christmas, but with all of the Christmas baking, I just didn't have the time. I got this mix from BJ's, by Sof'ella- gourmet natural foods. It isn't chalked full of chemicals either and things I can't even pronounce either. I figured I would try it...why not?

This is what the cupcakes look like without the fondant toppers.

The box comes with the cake mix and a powdered frosting mix. I followed all the directions with no substitutions, so these guys are 440 calories each plus the toppers, more than double my usual cupcake. Following the directions for the frosting as well, using room temperature butter, I didn't need to add the water to the frosting. The frosting was already too loose. In fact, I had to add about 3/4 of a cup of powdered sugar to get it to piping consistency. The frosting wasn't overly sweet to begin with, so the added sugar was fine. I used Wilton tip 195 for the swirl, it is a medium size tip like the 1M.

So here is the whole gang! Almost.

They taste better than the average box mix, the frosting is definitely better than a canned frosting. As far as red velvets go, I am still looking for a red velvet to wow me. People always name red velvet as a favorite. I have tried a few different red velvet from scratch recipes, different red velvet box mixes, as well well as red velvets from a few different cupcakeries. I still don't see what is so "wow" about red velvets, other than the fact they are red and that is kinda cool. I guess these are about as good as it gets for the red velvets that I have tried.

Of course the cupcake is just a vehicle for the toppers that I have made. I used the  Duff Red & Black Fondant, so of course they taste great. Here are the red ones.

Here are the black ones

Here is the loner. The box was supposed to make 12 and I ended up with 13 full nice sized cupcakes. I was impressed with the nice look and dome of this red velvet cupcake. You can even see the specks of vanilla bean in the frosting!

I made the cupcake toppers at the same time that I made these Love Letters and Hearts Cookies and of course they are inspired from the same thing...I won't say it again, not right now. By the way, I am over 3/4 finished with the second book now!

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I link up at these fun parties!

Featured at: The Cupcake Blog

Love Letters & Hearts Cookies

I know you must think I am a crazy romantic by now, getting a start on Valentine's Day over a month early and these would fit the bill for that. It's just perfect timing really, where my inspiration is coming from.

There is really no reason for the number of black hearts, but there is a reason for just one red heart.

Maybe this will help?

Or this?

There is a significance to the 4 love letters.

My inspiration.

We already had the first book with the movie cover and I wanted them to match, besides I did see the movies first. I am about halfway through the 2nd book now. Everyone that said I must read them, was right and thank you! These books are a must read if you like this kind of thing. I have always been a fan of vampire stories, reading all of The Vampire Chronicles by Anne Rice, and another similar series that the name escapes me right now shortly after, so many years ago.

 

These cookies were made using: the Martha Stewart: Sugar Cookies recipe and Duff Red & Black Fondant. I cut out the shapes with the same cookies cutters I made the cookies with while the cookies were baking and immediately placed the fondant on the cookie as soon as the cookies were out of the oven and still hot, this adheres the fondant to the cookie. I premade the tiny flowers so they would have time to harden slightly and not lay flat on the cookie. I used a bottle of royal icing left from yesterday's cookies that to stick on the sugar pearls onto the flowers and then to stick the flowers onto the cookie after the cookie had finished cooling and the fondant on top had started to dry. 

Anyway if you love these cookies, you will love the cupcakes that are floating around in my head right now waiting to be made very soon!

 

My Word for 2012:

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I link up at these fun parties!

Featured at: Bacon Time

& A Little Inspiration

Hearts -A- Flutter Cookies

Anytime is a good time for love!

I am really not sure whether I would consider myself a romantic or not. I did just finish reading the first Twilight book the day that I made these. I know, I did it all  backwards, watching the movies first, don't judge! Anyway, lot of romance in that! I just got the next 3 books and I am looking forward to every minute of it!

This is more of what I was talking about when I said more cookies in 2012, well kinda. I could still see some white royal icing showing through the sugar and that bugs me, maybe I should have colored the icing to match first?

I started these just like I have any other cookie decorated with royal icing by outlining the cookie with a tip 3 and then flooding using a squeeze bottle. I flooded these one at a time, immediately sprinkling on the darker colored sugars while wet. I did run into a slight problem with a couple. These can't be flooded as full as I usually fill them, the sugar adds weight and that little sound that sounded like a little sugar hitting the parchment, was the beginning of an avalanche! I did save them by quickly squishing the frosting back up and propping the cookie up. I was much more careful not to fill the others so full. I didn't shake the sugar off, that just didn't seem like a good idea, so I let them sit as is with a stack of sugar on them for about 6 hours. I then shook of the excess sugar. I followed up by flooding the wing area and adding the white sugar allowing that to dry fully before shaking off as well.

They even sparkle in the sun!

 

Recipes used for these cookies:

Martha Stewart: Sugar Cookies (vanilla)

Wilton Royal Icing (thinned)

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I link up at these fun parties! 

Featured at: A Little Inspiration 

& Serenity You

Pink Princess #23- Kiss Me / The Princess and the Frog

Kiss Me

The Princess and the Frog

The title in the book is "Kiss Me," but I call them "The Princess and the Frog!"

This is #23 of 28 different designs inspired by the Pink Princess Cupcake Book that I am recreating. As I near the end of the book, I am left with the ones that I didn't choose to make first, since I have been making them all out of order. I wasn't so sure about this design to begin with. I couldn't find a similar froggy candy mold to the one used in the book and my froggy candy mold is quite different. I also I wasn't really digging the original colors. We love Disney around here, so being a Princess book with a frog theme, it hit me..."The Princess and the Frog!" Tiana is such an awesome Princess... because she cooks! I decided to change the colors to go more with the movie colors and the colors changed it all! I am so happy with the outcome here!

Aren't they cute?

The happy couple, Prince Naveen and Princess Tiana in the middle and their other little froggy friends all around! These would not only be great for a Princess and the Frog party or fan of the movie, but I think they would also be great for an anniversary for someone that loves frogs!

  I sang my way though making these cupcakes! I have the song memorized, since I listen the Disney Princess CD on repeat in my car! You can hear a snipit of Everyday Princess on Amazon.com!

Here are my favorite lyrics from the song Everyday Princess sang by Tiana (actually sang by Anika Noni Rose):

"Now life is what you make it
We can all be royalty
It’s a prize for you, so take it
You never know what you can be
It sure is great having breakfast in your bed
With a sparkly crown sittin’ on your head
But that’s not me, I wear mine cookin’ up new dishes
Because I’ll never be your everyday princess"

 

Be sure to check out all of the Pink Princess Cupcakes that I have made!

 

The next Pink Princess Cupcake that I will be making:

 Glass Slipper

 

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These Cupcakes are Shared at:

A Well-Seasoned Life: Sweet Indulgences Sunday
Six Sisters' Stuff: Strut Your Stuff
Serenity You: Serenity Saturday
Talking Dollars and Cents: Muffin (and Cupcake) Monday
Sweetology: Tea Party Tuesday
Hoosier Homemade: Cupcake Tuesday
The Artsy Girl Connection: Pin'Inspirational Thursday

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18th Anniversary Cake

Happy 18th Anniversary to My Dear Husband!

 

 I had so many different ideas for our anniversary cake. With Hurricane Irene leaving us without power for a few days and the 85-90 temperatures inside, I was unable to do the prep work for my original idea and had to decide on something else. Luckily, I had a back-up plan!
   
 For cakes, I like to the pound cake from a cake mix method from Wilton. I used this for all of my class cakes and using a box mix you can consistently get the same results and it is easy to decorate as well.

Cake Ingredients

1 box cake mix (I used Vanilla)

1 small box (4 cup size) of instant pudding (I used French Vanilla)

4 large eggs

1 cup water

1/3 cup oil (I used Crisco Natural Blend- it came out as the winner in America's Test Kitchen testing for baking)

Mix all ingredients in mixer for about 2 minutes. Pour into greased and floured cake pan or just use Wilton Cake Release, like I do. Wilton cake release really minimized the amount of crumb on the outside of the cake and I have never had a problem getting a cake out of the pan with it. Cool on rack for 10-15 minutes in pan before removing to continue cooling.

 Coconut Buttercream Icing
1/2 cup shortening
1/2 cup margarine
3-4 cups confectioners sugar
1/2 tsp butter flavoring
1 tsp coconut flavoring
2-4 tbsp milk or water

 The flowers on the cake are Primrose that I had pre-made with royal icing. I learned how to make these flowers in the Wilton Course 2- Flowers and Cake Design. Royal Icing flowers need to be made 5 to 7 days in advance to dry fully. If they aren't dry, they will melt when they touch the buttercream. The flowers are fun and easy to make and I find it relaxing to just sit and make tons of them when all is quiet, very therapeutic. Once they are made and dried they can be stored for probably a year or even more in an airtight container and used for future decorating. That made the decorating time on this cake less than an hour! I just had to cover the cake in buttercream, pipe on the reverse shell border, place flowers and pipe on some vines and leaves with buttercream.

I do have to say that my dear husband has supported me every step of the way with my baking and decorating adventures. From late night trips to the store for baking supplies and endless trips to Michael's for decorating supplies, he has never complained once about it!

Brad & Christina- 18 Years and counting!

 

Also check out our Anniversary Cupcakes!

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The necklace that I am wearing in the picture above, is the one that I won from the Sweet As Sugar Cookie giveaway that was sponsored by Quintessential Elements! It is such a beautiful necklace, I just love it! Thank you both!

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This cake is shared at:

Bacon Time: Party Mindie Style

Sweet as Sugar Cookies: Sweets for a Saturday
A Well-Seasoned Life: Sweet Indulgences Sunday
Jam Hands: Recipe Sharing Monday

Anniversary Cupcakes

This weekend my husband and I will celebrate 18 years of marriage!

I had told you via my Facebook Page that today I would be baking an anniversary cake, but the cake must remain a surprise until actually anniversary...tomorrow! At one point I had thought about making cupcakes for our anniversary, so when I was making the cake, I decided to go ahead and make a half dozen cupcakes for our anniversary too!

     

The cupcake is a French Vanilla Cupcake. Since the cupcakes are paired with the cake I used the same batter. I used a pound cake recipe that I know bakes up very consistent and easy to work with for decorating with very little crumb. The recipe for making a pound cake from a box mix will be included in tomorrows 18th Anniversary Cake post. For the icing I made a coconut buttercream icing.
(Both of these recipes will be in the 18th Anniversary Cake post tomorrow.)
 
 The hearts are easy, just a little bit of melted vanilla candy melted (I used Candiquik) and colored very slightly with pink candy coloring and hand piped onto wax paper. Let sit in the fridge a couple minutes until set and then place them on top of the cupcakes.
  
These cupcakes would be perfect for a do-it-yourself wedding, anniversary party, or brighten up the colors a little for Valentine's Day!

Don't forget to check out the Anniversary Cake!
 

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These Cupcakes are shared at:

Bacon Time: Party Mindie Style

Sweet as Sugar Cookies: Sweets for a Saturday
KB & Whitesnakes Home: Simply Delish