Buttery Vanilla Bean Shortbread Cookies

Posted on July 18th, 2014 in Cookies, Recipes

As I was going through my pantry I noticed that I had half of a vanilla bean pod left. I couldn’t believe that I let my little stash get so low! Never the less I knew I could make something with that half. Many ideas popped into my head but I was really in the mood for something buttery, crispy and not too heavy.

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There is something about shortbread cookies that I love. They are light but they pack in a lot of flavor and you can eat them alone or they go great with with a scoop or two of your favorite ice cream!

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I do have to warn you, you can’t eat just one!

Recipe:

1 cup all-purpose flour

1/8 teaspoon salt

1/2 cup unsalted butter

1/4 cup superfine sugar

1/2 vanilla bean pod

1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 F
  2. In a bowl sift together flour and salt.
  3. In the bowl of a mixer combine butter and sugar. Using a sharp knife cut a vanilla bean pod in half and then cut that half lengthwise and scrape out the seeds. Add the seeds to the bowl with the butter and sugar.
  4. Mix the butter, sugar and the vanilla seeds using a mixer on medium speed until the mixture is smooth and creamy.
  5. On low speed slowly add the flour mixture, until large clumps of dough form. Transfer that to a smooth work surface to combine and form into a disk.
  6. Place the disk in the refrigerator for 20 minutes.
  7. Roll the dough 2mm thick and using a square scalloped cookie cutter cut out the cookies.
  8. Place the cookies on an ungreased baking sheet and bake the cookies for 15 – 25 minutes or until they are a light golden color.
  9. Allow the cookies to cool to room temperature.

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Thank you for stopping by!

Stay sweet,

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Red, White and Blue Velvet 4th of July Cupcakes

Posted on June 30th, 2014 in Cupcakes

Our annual 4th of July BBQ is right around the corner and I just had to share with you the yummy red, white and blue velvet cupcakes that I whipped up! This year I wanted to make something different, something a little more colorful and with a little more shine! After all it’s 4th of July and the fireworks are the star of the night!

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I made my gum paste stars ahead of time. They are simple to make and you can store them away until you are ready to use them.

Tools Needed:

Directions:

  1. Color your gum paste red
  2. Using your small rolling pin roll out your fondant about 2-3mm thick
  3. Using your star cutter, cut out as many stars as possible. Continue to do this until you have all your stars
  4. Allow your stars to dry out 24-48 hours on a piece of wax paper
  5. With a small brush apply a small amount of edible glue on the stars
  6. Immediately sprinkle the red sanding sugar over the top
  7. Wait a few minutes and tap off the excess sanding sugar
  8. Place them on a clean piece of wax paper to dry out for 24 hours

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For the cupcakes I used my favorite Red Velvet Cupcake recipe.

But since I was inspired by the red, white and blue theme I decided that instead of red food coloring I would use the Wilton Royal Blue gel food coloring so that I would have Blue Velvet Cupcakes!

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4th-of-July-Cupcake-Blue-Velvet2Tip: When adding color to your cupcakes make sure to use bleached cake flour because unbleached cake flour can alter the color.

The Wilton Royal Blue food coloring gave the cupcakes the perfect blue hue that I was looking for!

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I hope everyone has a safe and happy 4th of July!

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Thank you for stopping by!

Stay sweet,

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Father’s Day Bow Tie, Tie and Mustache Cookies

Posted on June 14th, 2014 in Cookies

This is a bit late but I have been busy baking up some Father’s Day cookies! What dad doesn’t like a nice bow tie, tie or maybe even a mustache? A bow tie or a tie are the perfect accessories to finish up the look on dad’s suit! Now you might be asking yourself what about the mustache? Well I am just loving all the funky mustache shapes out there and Father’s Day was the perfect time to create and share this one!

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Tools Needed:

Ateco Tip # 2

PME Scriber Needle

Rectangular Cookie Cutter

Disposable Decorating Bags

Royal Icing

 

Step 1:

Outline and flood your rectangle cookies. Then let your flooded cookies dry out for 12 – 24 hours.

 

Step 2:

In the center of your cookie use royal icing to outline and flood your bow tie and tie design.

 

Step 3:

Add yellow dots to the bow tie.

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Step 4:

Add yellow dots to the tie.  Then using the scriber tool, start from the outer edge of the dot and drag the scriber tool to the center. Do this a couple of times around the dot to create a flower effect.

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Step 5:

In the center of your cookie use royal icing to outline and flood your mustache.

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I hope everyone has a Happy Father’s Day!

Thank you for stopping by!

Stay sweet,

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How To Make A Gum Paste Hydrangea

Posted on May 30th, 2014 in Fondant

I don’t know about you but I love Hydrangeas and for my mom’s birthday I decided they would be the perfect flower to complement the overall theme I was designing for her party.  Hydrangeas are beautiful, soft, delicate flowers that come in bunches. They come in a gorgeous array of soft delicate colors.

Because Hydrangeas come in bunches I knew I couldn’t just make one of them to place on top of the cupcake but that there should be at least a few.  Therefore, I decided to add three hydrangeas for every cupcake.  Making these hydrangeas was not only fun but also relaxing and relatively simple to do.

List of items that you will need:

Roll out your gum paste as thin as possible and then use the Hydrangea cutter to cut out the flowers.  I used the largest Hydrangea cutter that my set came with to do the cut outs. Cut out as many Hydrangeas as possible.

 

Apply a small amount of edible glue to the center of the Hydrangea.

 

Insert the toothpick with the Hydrangea bud through the center of the Hydrangea and let the petals fall over the bud.

 

Place this on a non-stick silicon mat to dry out a bit. The petals shouldn’t fall back down when you pick them up, but they shouldn’t be too stiff because they will break off.

 

Once the petals have dried out a bit pick up the stick and arrange the petals by hand so they overlap and stick out.

 

Let the Hydrangea dry out overnight and they will be ready for you to apply the petal dust.

 

 

Thank you for stopping by!

Stay sweet,

Making the Center Bud of a Hydrangea

Posted on April 8th, 2014 in Fondant

If you have read my last two posts about making Peonies for my mom’s birthday then you know where I got my inspiration for making the Hydrangeas.  If you haven’t read my last two posts and would like to, click here to read part 1 and click here to read part 2.  Before I started making the center bud of the Hydrangeas I searched the Web to get some ideas.  From everything that I saw one of them really stood out the most.  Have you heard of Jacqueline Butler of Petal Sweet?  She is an amazing and talented sugar flower artist.  What attracted me most to the buds that she makes is that they look so real and she adds dimension to the flower.  The buds look like they are 3-D.

List of items that you will need:

 

Take a piece of gum paste and form it with the palms of your hand into a small ball.

 

Dip the tip of a toothpick into edible glue, wipe off any excess amount.  Insert the toothpick halfway into the gum paste ball.

 

Grab a blade/knife tool which is going to help you make the indentations.

 

Hold the toothpick with your left hand and support the back of the ball with your finger.  With the blade/knife tool pointing down, begin to make your indentation. Start making your indentation at the bottom of the ball making your way to the top.

 

Continue to make 3 more indentations all the way around.

 

You’re all done!  Let the buds dry out overnight or for 24 hours.

Once the buds have dried out you are now ready to add some color to them.  Place a paper towel on your workspace to catch the petal dust.  Dip the tip of a small brush into the petal dust and tap any excess off the brush.  Apply the petal dust into the indentations of the bud and spreading out into the bud itself.  Once you are happy with the color, boil some water in a pot and pass the colored bud through the steam of the boiling water to set the petal dust.

Your buds are now ready to use!  Stay tuned for the completed Hydrangea flower!

 

Thank you for stopping by & stay sweet,

How To Make A Gum Paste Peony: Part 2

Posted on June 19th, 2013 in Fondant

This is the second part of the tutorial, today we will finish off the peony flower.  If you haven’t read the first part click here.

 

Get the second largest petal cutter and cut out five petals.  Use the foam pad and ball tool to thin out the edges and curl them inwards.

 

Apply edible glue to the bottom half of the petal and place the petal in between the existing petals.  Once the petal has adhered, add some more edible glue to the upper sides of the petal only, so that the petals curve inwards. Continue adding the remaining four petals in the same way.

 

 

With the largest petal cutter, cut five petals and use the foam pad and ball tool to thin out the edges and curl them inwards.

 

Apply edible glue to the bottom half of the petal and place the petal in between the existing petals.  Continue adding the remaining four petals in the same form.

 

Let the completed flower dry for 24 hours.  Once it is dry feel free to decorate your cupcake or cake with the flower.

 

Keep your flowers in a cool and dry place. Also keep them away from the sun, the sun tends to fade the color away.

 

Please feel free to contact me if you have any questions.

 

Stay tuned for the hydrangea flower bud and hydrangea flower.

 

Thank you for stopping by stay sweet,

How To Make A Gum Paste Peony: Part 1

Posted on June 10th, 2013 in Fondant

Hello everyone!  Two weeks ago we celebrated my mom’s 69th birthday.  Because my brother was going to be here from out of town I decided to throw a surprise birthday party for her!  After looking around at different birthday party plates my sister and I decided on one that we both really liked.  After that the planning started and so I decided to get a little creative and match the flowers of her birthday plates to the flower that I was going to place on top of the cupcakes.

List of items that you will need:

  • Gum paste
  • Peony Cutter Set
  • Non-Stick silicon mat
  • Edible glue
  • Small rolling pin
  • Styrofoam balls
  • Small paint brush
  • Food paint
  • Ball Tool
  • Foam Pad
  • Freezer safe zip lock bag

Here are two pictures of what the birthday plates looked like and where the inspiration came from!

 

 

 

Color your gum paste and roll it out as thin as possible on a non-stick silicon mat.

 

Using the smallest petal cutter from the set, cut out four petals.

 

Store the petals that you are not working with in a freezer safe zip lock bag so that the petals don’t dry out.

 

Using the foam pad and the ball tool thin out the edges of the petals.

 

 

 

Next we are going to apply the first petals to the styrofoam ball.

 

Using some edible glue and a small paint brush, add the edible glue to the entire petal. Place the first petal close to the center.

 

Place the second petal directly across from the first petal. Its ok if the second petal overlaps a little on the first petal.

 

Next, place the other two petals on the opposite sides.

 

Add a second layer of petals on top of the first set of petals. Don’t put them directly on top of the others but in between.

 

Using your second smallest petal cutter from the set, cut out five petals and thin out the edges.

 

Now you are going to add a third layer of petals but this time you don’t want the top edges to touch the second layer.

 

Also the petals are now going to overlap one another.

 

Now we are going to let this dry out overnight or 24 hours and then we will continue to add petals.

Stay tuned for part 2!

Thank you for stopping by & stay sweet,

 

Saint Patrick’s Day Shamrock Cookie

Posted on March 17th, 2012 in Cookies

Happy Saint Patrick’s Day! I hope everyone is having fun and drinking away! I want to share with you a quick shamrock cookie tutorial that would be a hit at your Saint Patrick’s Day party.

 

1- Bake and cool your cookies.

 

2- Prepare your colors.

 

 

3- Outline the left side of the shamrock with green royal icing.

 

 

4- Outline the right side of the shamrock with orange royal icing.

 

 

5- Outline the center of the shamrock with white royal icing.

 

 

6- Next you are going to flood the cookie. I started with green then orange and then the last color which was white.

 

 

 

 

This is my finished shamrock cookie.

 

Thank you for stopping by & stay sweet!

 

 

XO Valentine’s Day Cookies

Posted on February 13th, 2012 in Cookies

Today I want to show you how to make XO Valentine’s Day Cookies. What I like best about these cookies is the sanding sugar added to the top, it makes them sweeter & crunchier.

 

1- Bake & cool your cookies

 

 

2- Outline the cookie

 

 

 

 

3- Flood the cookie

 

 

 

 

4- Immediately after sprinkle sanding sugar over the wet royal icing.

 

 

 

 
5- Let the cookies dry over night and then shake off excess sanding sugar.


Thank you for stopping by & stay sweet!

 

 

Simple Marbled Heart Valentines Cookie

Posted on February 12th, 2012 in Cookies

I can’t believe that Valentine’s Day is only 2 days away! If you are like me and you still haven’t stopped by the store to pick up something for that special person, then you still have time to make them some cookies. This cookie is easy to make and it’s sure to impress that special person!

 

1- Bake & cool your cookie. (I used a 5″ heart cookie cutter)

 

2- Outline your cookie.

 

3- Flood your cookie.

 

4- Draw horizontal lines. (This step needs to be done quickly if not your icing will dry)

 

5- To get the marble effect drag the tip of a tooth pick up and down the horizontal lines. (See arrows in the picture below)

 

6- With a # 1 tip make small pink dots around the border, make sure that you give enough space to add a second dot.

 

7- With a # 1 tip make small purple dots in between the pink dots.

 

Here is a picture of what your cookie should look like when it’s completed.

Thank you for stopping by & stay sweet!

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