Tuesday, December 24, 2013

Winners of Icing Smiles Cake Contest/Fund Raiser

We would like to Congratulate the two winners:

  Sumita Basu

A CASCADE OF LOVE & SUGAR ROSES

Those of us fortunate enough to have experienced Grandma's love will know what I am about to pen down here.

It's one of the most amazing experiences in a lifetime that carries through. The story-times, the special gifts, the warm hugs, the aroma of Grandma's delicious food and the countless blessings are always some of the warmest and most comforting memories...
A New Perspective
As a mother, I now see that time spent with grandma translates to a whole new set of rules, little or no self control over sweet treats and mild discipline at best. Very different perspective for my mother who is now a grandmother herself!

My childhood was spent in another country. I often reminisce about the days spent in my grandmother's home...waking up to the aroma of comforting food, going out with her to the garden to pick fresh flowers for the house and snuggling with her for story time. More than 3 decades have passed but I still remember everything so vividly. Perhaps because she touched my heart in more ways than one.
Grandma's 80th Birthday Cake
My grandmother celebrated her 80th birthday a few years back. Time has taken a toll on her health. She can no longer cook or garden. Nor can she remember all the memories of the past. But despite the age and failing health, she has not lost the love in her voice or the concern for her grandkids.

This cake was a first for me with fondant decorations and was handcrafted to honor her on her 80th birthday. The cake flavor was a mellow lemon with apricot-pineapple preserve as the filling.

Edible roses were hand-made with fondant one by one to honor the love and patience that she and all grandmothers symbolize all over the world.

They say, anything in excess is never good.

I BELIEVE THERE IS ONE EXCEPTION.

Abundant doses of a grandmothers love teaches kids freedom from structure, how to laugh at imperfections and how to take the time to stop and smell the roses. No one has more patience than a grandmother. She is here on earth to serve a special purpose: to cascade love all the way!

And Cosette Neely

CAKE ART

So, I married an artist. My husband has been involved in studio arts since he was a child. He even attended college to obtain an art degree.

Unfortunately, college isn’t cheap and he decided to enlist in the military. His time in the Marines and now the Army hasn’t afforded much opportunity to complete his art degree, however, he has used his free time to maintain his skills.

CREATING A UNIQUE NICHE

Since taking on cake baking during his last deployment, I have continued to hone my abilities in cake decorating. My husband and I wanted to showcase a style of decorating not many can duplicate; free-hand painting. We were aware that there were ways of making prints and learning techniques from Craftsy, but my husband’s skills are those that are developed over a lifetime of practice- not a 60 minute video. This was a way we could create a niche for ourselves.

FANS OF TATTOO ART

He and I are also fans of certain styles of tattoo art. Obviously, there were already cakes made in the fashion of tattoos- more specifically Japanese and koi tattoos. Some of them were done beautifully, too. Conveniently, the style that my husband and I like had not been commonly made yet; that is, black and grey tattoos. We are particularly fond of tattoos with three dimensional and natural effects. This was to be the muse for our first free-hand painted creation.

MY HUSBAND THE CAKE PAINTER

I was preparing for a wedding expo and a little nervous for it, as it was my first. My husband volunteered to paint a cake, styled after Japanese tattoo art. A big portion of the time, my husband is the idea factory. He thought it would cap the artwork of the cake off if we added gumpaste cherry blossoms and fondant branches- the cherry blossoms were the only color added to the cake. Being a black and grey cake, the colors of the blossoms popped quite a bit. The branches really added an awesome natural look with a little three dimensional styling.


We were pleased with the way this cake turned out, but we had no idea of the reception it would get. Out of all my cakes, this one probably nabbed the most attention and led to many call backs and inquiries.

Knowing my husband, he never would have imagined being a cake painter. Since his first hand-painted cake, though, he is always excited to be trying something new and original.
Thank you to all who partcipated.
If you would like to see more cakes and stories click here.
 

Tuesday, December 17, 2013

Let it snow, let it snow, let it snow

These cookies are easier to make than you might think. The directions follow the picture.
Snowflake Cookie, Supplies Needed:
  1. Bake cookie and let cool completely.
  2. Make royal icing mix according to package directions.
  3. Take some icing and set it aside and cover it with a damp paper towel so the icing does not dry out.
  4. Add delphinium blue color to the rest of the icing. The more color you add the deeper it will become.
  5. Add water to the blue icing and stir gently. Add enough water so the icing pours off a spoon.
  6. Use the pastry brush and brush the blue icing on the cookie.
  7. With tip # 4 attached to a disposable bag, fill with the white icing that was set aside.
  8. Start at one tip of the snowflake and squeeze a line of icing icing to the other side of the snowflake.
  9. Continue this for the entire snowflake.
  10. Then add smaller lines to form a flake.
  11. Put on icing snowman face. Wile icing is still wet. If icing dries too fast, use a little more icing on the back of the snowman to attach it.
  12. Sprinkle center with course sugar. Let dry completely.
Snow Globe Cookie, Supplies Needed:
  1. Bake cookies and let cool completely.
  2. Roll out white fondant and cut out snowmen. let set.
  3. Color some rolled fondant leaf green and mold trees with 4 seasons flexible mold. let set.
  4. Make royal icing according to package directions.
  5. Color a small amount with red food color, cover with damp paper towel so icing does not dry out. Set aside.
  6. Color some icing delphinium blue. Add extra water and stir slowly so icing pours off spoon. Cover with damp paper towel so icing does not dry out. Set aside.
  7. Take some white icing and thin it down like the blue. Cover with damp paper towel. Set aside.
  8. The rest of the white icing, cover with a damp paper towel. Set aside.
  9. Use 1" pastry brush and paint blue icing on round part of cookie. Let dry completely. If you do not use too much icing cookies should be dry enough to finish in a couple of hours.
  10. Use black food writers and color hat, eyes and mouth.
  11. With tip # 3 attached to decorator bag and thick white icing attach orange candy coated morsel for eye and blue for buttons. (You may use what ever color you like for the buttons)
  12. When cookie is dry, use thinned white icing and start to brush white icing from the bottom of the globe and work your way up making it thinner as you go up.
  13. Use tip # 8 attached to a decorator bag, filled with red icing, and squeeze icing at the base of snow globe. Start at the outside and work your way in. After about 5 to 10 minutes, use your finger and flatten out the red icing.
  14. Use tip # 3 and thick white icing and attach snowman and trees to cookie. and add extra dots all over to make snow.
  15. Let dry completely.

These can also be used as a place setting at your Holiday table. Just write the persons name on the red base with white stiff icing and tip # 3.

Enjoy making them and of course, eating them!

Thursday, December 12, 2013

Santa's Winter Wonderland

These are all separate pieces. You can make only one type or combine them on a cake, rice krispy treat or use them as a centerpiece.
Large Christmas Trees, Supplies needed:
  1. Melt chocolate, pour into star candy mold, tap on table to remove air bubbles. Place mold in freezer for approx. 5 minutes. Remove from freezer, turn mold upside down and tap out.
  2. Make royal icing mix and color most of it green. Leave a little white for snow.
  3. Fill sugar cone with icing. Insert 8" stick. (This is what you are going to hold on to while piping the rest.)
  4. Attach # 18 tip to bag and fill with green icing.
  5. Hold onto stick and start at the bottom of ice cream cone, approx 1/2" from bottom and squeeze and pull down and away to form branch.
  6. Continue same motion working around and up on the cone. Leave a small amount of cone on top uncovered.
  7. Hold cone where it is not covered and remove it from the stick. place on parchment paper.
  8. Finish the top of tree.
  9. While icing is still wet, attach yellow star and sprinkle with jumbo nonpareils.
  10. Attach tip # 6 to decorator bag and fill with white icing.
  11. Squeeze white icing where you want the snow. Let dry completely.
Tree Cupcakes, Supplies Needed:
  1. Bake standard cupcakes, mini cupcakes or both.
  2. Let cool completely.
  3. Make a small mound of icing on top of cupcake.
  4. Attach tip # 80 to decorating bag and fill with green icing.
  5. Start at bottom of cupcake, squeeze and pull to form branches. Continue around and up to complete tree.
  6. Sprinkle a little white edible glitter on top for glistening snow.
Santa & His Sleigh, Supplies Needed:
  1. Melt red chocolate and make dessert shell, "Santa's sleigh". Directions are included with the mold.
  2. When Santa's sleigh is done, daub melted red chocolate and around out side edge.
  3. Dunk Top into coarse white sugar.
  4. Use melted red chocolate and attach candy canes to bottom of sleigh. 
  5. For Santa, melt down, peach, yellow, black, white, green and red. With a paint brush, daub the colors where you want them to be. Example it's like painting by # but your painting by shape and you want the colors to be on the thicker side. Then let it dry. Then fill the rest of the mold with red chocolate.
  6. Repeat with the gifts.
  7. For the teddy bear we filled it with butterscotch chocolate and when it came out we used a tooth pick and melted black chocolate and added the details.
  8. Place Santa, gifts and teddy bear in sleigh.
That's it, simple, pretty and tasty!!

Sunday, December 8, 2013

Easy Winter Treats

Marshmallows and Oreo cookies!
Melted marshmallow snowman & Oreo cookie penguins
Marshmallow Snowman, Supplies Needed:
  1. Flatten a gum drop and cut a small circle out.
  2. Melt black chocolate and dip flattened circle in chocolate. let dry.
  3. Dip a regular gumdrop in melted black chocolate and put in center of flattened circle to form hat, and while chocolate is still wet attach single icing holly to hat and let dry. (Approx. 5 min.)
  4. Melt super white chocolate and add micro mini marshmallows. Enough so you can make little mounds.
  5. Spoon little mounds onto a sheet of parchment paper.
  6. While chocolate is still wet, sprinkle edible glitter on top of mound. Break green part of carrot off and place where you want the nose. Let dry.
  7. Melt black chocolate in the tube, and add eyes and mouth. Use a little of the melted black chocolate to adhere gumdrop hat on melted snowman. You want to add the hat last. Some times the weight of the gumdrops may push the marshmallows down and then you'll have a really melted snowman.
 Store covered at room temperature.

Oreo Cookie penguins, Supplies Needed:
  1. Melt super white chocolate.
  2. Place Oreo cookie into chocolate, dunk completely and remove with dipping fork. Let some chocolate drip off before placing on parchment paper. Let dry completely.
  3. Melt black chocolate, hold Oreo and dip leaving a triangle of white chocolate and place on parchment. Try do do this part quickly so your fingers do not melt the white chocolate.
  4. While black chocolate is still wet put on candy eyes and one orange heart confetti for his nose.
  5. Melt Brite white candy writer and attach two red heart confetti's sideways to form bow tie, and two orange heart confetti's up side down to form feet.
  6. Melt red candy writer and place a small dot in between red hearts to complete red bow tie.

Store covered at room temperature. You may want to make extras, they are REALLY TASTY!!

Wednesday, December 4, 2013

North Pole Gingerbread Village


Gingerbread, chocolate, pretzels, gumdrops and crushed peppermint all on a rice krispy treat! MMM
Mini Christmas Village

Close up of left side.

Close up of middle.

Close up of left side.

Supplies Needed:
Here are some other things needed:
  • 5 recipes of rice krispy treats
  • pretzel rods
  • Gumdrops
  • Starlight mints and any other candies you might like to use.
  1. Assemble mini gingerbread houses. Assembly and decorating instructions included with kit.
  2. Make rice krispy treats and push into a greased 12 x 18 sheet pan. We suggest using a spray oil. Flip out onto gold cardboard.
  3. Make chocolate tree pretzel pops. We painted yellow, red and blue dots of chocolate in the tree first. let it dry, then filled with dark green chocolate. Place pretzel rod into space and roll pretzel in it's spot so chocolate covers the pretzel. Then put in freezer for approx 10 min.
  4. Make royal icing and cover rice krispy treat with icing.
  5. Arrange houses, trees, and icing decorations on top.
  6. Last, melt isamalt in glass container and add a very small amount of blue color and pour on top to make ice skating pond.
  7. After isamalt hardened we smeared a little icing on top to give it that icy look. 
Use your imagination and use different types of candies to give it a different look and Enjoy Eating It!!!

Saturday, November 30, 2013

Santa's Mustache

Here are 3 ideas for cute mustache treats.
Santa's Mustache Cupcake
Supplies Needed:
  1. Bake cupcakes.
  2. Make white chocolate mustache lollipops. After lollipop is done, cut stick so it measures only about 2".
  3. Color buttercream icing with red food color.
  4. Use tip 1 M and a decorator bag filled with red icing and swirl on top of cupcake.
  5. Insert lollipop and sprinkle a little white course sugar on top.
Bear with Mustache Cupcake
Supplies needed:
  1. Bake cupcakes.
  2. Ice 3/4 of the cupcake white, the other 1/4 with red icing.
  3. Use tip #16 and green icing and do a zig-zag design between red and white icing.
  4. Cut a small triangle for the top part of the hat, place on cupcake and use tip # 16 and green icing for dots.
  5. Use tip #16 for white pom pom at the end of hat.
  6. Place white candies on sides of hat, black candy in center and sugar mustache under.
  7. With tip # 3 and black icing dot eyes and mouth.
Mustache Cookie
Supplies needed:
Bake mustache cookies.
Make royal icing mix. When not using icing keep covered with a damp paper towel. This way the icing does not dry out.
Take some of the icing and put into a bowl. Stir in water until icing is pourable.
Brush thinned icing on cookie and let set for a couple of hours.
With tip # 5 and thick royal icing, outline cookie and dunk into white nonpareils.
Let completely dry before stacking or packaging.

Friday, November 22, 2013

Gingerbread - A Christmas Tradition


Large gingerbread boy we cut some out to look like we took a bite.



Large boy in middle (2308-0332)
Girl & boy (Center) with small bites (2308-0132)
Other girl and boys (2308-1102)
If you don't have a recipe for gingerbread, here is a great one that we have been using for years. If you are planning on making a house, we suggest to bake the gingerbread a little longer so the cookie is harder. If you are just doing cookies, then you do not have to bake them as long, and your cookies will be softer.

Lets get started
Supplies Needed:
  • 5 to 5 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ginger
  • 2 tsp cinnamon
  • 1 tsp. nutmeg
  • 1 tsp cloves
  • 1 cup shortening
  • 1 cup sugar
  • 1 1/4 cups unsulphured molasses
  • 2 eggs, beaten
  1. Thoroughly mix flour, soda, salt and spices.
  2. Melt shortening in large sauce pan over low heat until just melted.
  3. Add in order, sugar, molasses and eggs. Mix well. 
  4. Cool slightly, then add 4 cups of dry ingredients and mix well.
  5. Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand.
  6. Add a little more flour, if necessary, to make a firm dough.
  7. Roll dough approximately 1/4". Note: Keep dough not being rolled out in saran wrap to prevent drying out.
  8. Bake in a 350° preheated oven.
  9. For larger pieces bake approx. 10 to 12 minutes and for average size pieces 6 to 8 minutes.
If your not going to be making your cookies or houses right away, wrap dough in saran wrap and refrigerate. Refrigerated dough will keep for a week. Be sure you take dough out of the refrigerator for at least 3 hours before rolling out.

When making houses, gingerbread should be baked at least 48 hours before assembling. Cookies can be decorated after they are completely cooled.

To decorate houses or cookies, use royal icing mix or meringue powder.

Monday, November 18, 2013

Getting Ready For Christmas

We have been ready for Christmas and Hanukkah for a long time now but we are now putting out all the samples we have made for the Holidays in our candy cabinet that is located in the front of our store. We thought you would like to see some of the behind the scenes pictures.

Assorted chocolate lollipops and cookie centerpieces.

Assorted Cupcakes

Assorted chocolates and molded pretzels
Cookie centerpiece and rice Krispy treat centerpiece
Finished candy cabinet
We will be going through lots of the samples and giving you close ups and instructions for lots of the items. We hope you all enjoy it.

Wednesday, November 6, 2013

Fund Raiser / Cake Decorating Contest

Here is an opportunity to do two things at the same time.

1ST
Icing Smiles is a nonprofit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.  We understand that the simple things, like a cake, are luxuries to a family battling illness.  Our goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positive memory during a difficult time.
Click here to see more of what they do!

2ND.
They are also having a cake decorating contest! Click here for information on how to participate. There are going to be two categories. All occasion and Wedding Cakes. We are also donating a $50.00 gift card to the winner in both categories.
Help and have fun at the same time!

Tuesday, October 29, 2013

Easy Cupcakes with Cupcake Combo Sets

These cupcakes are sooooo easy to make when you have the Halloween Baking/Cupcake combo sets. Just bake cupcakes in papers provided, frost cupcakes with your favorite icing recipe. (Buttercream recipe below very tasty and easy to make). Then decorate with picks and other supplies provided.
Supplies to make Buttercream frosting
  • 1/2 cup shortening or high ratio shortening
  • 1/2 cup butter
  • 1 1/2 tablespoons clear vanilla
  • 1/2 teaspoon clear butter
  • 1 drop lemon oil
  • 4 tablespoons water
  • dash of salt
  • 6 cups 10x confectionery sugar

  1. Cream butter & shortening together.
  2. Add confectionery sugar 1 cup at a time (mixture will be thick)
  3. Add all liquid ingredients and stir until blended.
  4. Scrape sides and bottom of bowl. Beat on medium speed for 5 to 8 minutes.
Now you are ready to decorate!

Wednesday, October 23, 2013

Monster Cookies

Monsters don't have to be scarey!
We made these from three different "Comfort Grip" cookie cutters. They are strong, deep and have a cushion on top for easy handling. They also work great for rice krispy treats, brownies and more.
Supplies Needed
  1. Make roll out cookie dough.
  2. Color dough with green and yellow food color. (The yellow mixed with green will give you that lime color)
  3. Roll out dough and cut and bake cookies. The cookie on the top is the pumpkin cutter. We cut the top of the pumpkin off to achieve that shape. (We use parchment paper to line our cookie sheets)
  4. Let cookies cool completely.
  5. Make royal icing and color some with the green and yellow (to match cookies) and some with the coal black food color.
  6. With tip # 16 and black icing, pipe on hair.
  7. With tip # 4 and black icing, pipe on mouths, scars and eyes.
  8. attach candy eyes with royal icing.
  9. With tip # 8 and green icing, pipe on nose, ears and eye lids.
  10. Let cookies dry for about 2 to 3 hours.

If you are going to use them as party favors, wrap them in cellophane bags and tie them with ribbon, raffia or twist ties.

Monday, October 21, 2013

Halloween Ghosts Cookies

These ghost cookies will disappear at your party!
 
They are easy and tasty. This is how its done.
 
This roll out cookie recipe has been around for years. We have used it many times and it always works great. The dough does not have to be refrigerated.
Roll Out Cookie Recipe
  • 1 cup unsalted butter softened (2 sticks)
  • 1 1/2 cups granular sugar
  • 1 large egg
  • 2 teaspoons clear vanilla
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350°
  2. In large bowl, beat butter and sugar with an electric mixer until light and fluffy.
  3. Beat in egg and vanilla.
  4. Combine flour, baking powder and salt, then add to butter mixture 1 cup at a time, mixing well after each addition.
  5. Divide dough in half (This makes it easier to roll and cut cookies)
  6. On floured surface, roll ball approximately 1/4" thick. (Some people per fur to roll the dough into 1/4" thickness. This will make the cookie more crunchy)
  7. Cut out cookies, place on ungreased cookie sheet and bake for 8 to 11 min. (We line our cookie sheets with parchment paper to bake our cookie on)
  8. Makes approx 3 dozen cookies 3" diameter.
  9. Recipe may be doubled.
Supplies Needed for Ghost Cookies
  1. Bake cookies and let cool completely.
  2. Smooth white icing on entire cookie.
  3. Let dry for 3 to 4 hours. The thicker the icing on the cookie, the longer it takes to dry.
  4. Use edible markers to draw on cookies.
 NOTE: We suggested the Americolor pens because they will work on icing, chocolate, cheese and a lot of other food items. Wilton brand has sets that work on icing and different sets to work on chocolate. (We do carry both)
 This is a great project for kids to show off their creativity!


Sunday, October 20, 2013

Lots of Halloween Lollipops

Chocolate lollipops are fun for any occasion. Here are two displays for Halloween ideas.

Here are some basic instructions for creating any of the lollipops.
Plain Chocolate Lollipops
  1. Choose molds  Click for Halloween Candy Mold Section
  2. Melt chocolate (slowly and low heat) Click for Chocolate Selection
  3. Pour melted chocolate into molds (Squeeze bottles work great)
  4. Tap mold on table to remove air bubbles and flatten the back.
  5. Place a lollipop stick into space, make sure a good portion of the stick is in the chocolate.
  6. Roll the stick around in its spot to cover the stick with chocolate.
  7. Place mold in freezer for approx. 10 to 15 minutes depending on the size of the mold. 
  8. Remove form mold.
If you are using them as favors for a party wrap lollipops in cellophane bags.
 And tie them with colorful ribbon or raffia.

For "painting" Giving your chocolate lollipop life! (Using different color chocolates)
  1. Choose mold and decide what colors you want it to be.
  2. Melt the color chocolates.
  3. With a paint brush daub the color you want in the area you want it to be. Example, it's like painting by # but you are painting by shape with chocolate.
  4. Let dry at room temperature.
  5. Fill lollipop with chocolate.
  6. Place a lollipop stick into space, make sure a good portion of the stick is in the chocolate.
  7. Roll the stick around in its spot to cover the stick with chocolate.
  8. Place mold in freezer for approx. 10 to 15 minutes depending on the size of the mold. 
  9. Remove form mold.

Wednesday, October 16, 2013

Mini Shaped Candy Corn Cakes


How do mini candy corn cakes sound? They are real cute and easy to make. Here is how it's done,
Supplies needed
  1. Bake mini candy corn cakes
  2. Color some icing orange, some golden yellow and leave some white
  3. With a spatula ice orange area first then yellow, then white.
  4. If putting sugar on, first spread orange icing on, then sprinkle on orange sugar. then repeat with the yellow and white.
Enjoy! 



Friday, October 11, 2013

Halloween Cupcake Baking Tray

How do you like this Halloween cupcake baking tray? You can bake your cupcakes in the tray and there is no pan needed. Just place tray on a cookie sheet and bake. It’s easy to carry in a box and you can either pop out cupcakes in disposable liner or tear cups apart at perforations.


Monday, October 7, 2013

Satin Ice a Tasty fondant

Satin Ice is a great  tasting fondant. A lot of professional bakers, including The Cake Boss, Ron Ben-Israel and Julie Bashore, use Satin Ice for their creations. If you’re planning to do Halloween cakes with fondant, we have the colors you’ll need. Orange, black, green, ivory, purple and chocolate. We also have a lot of other colors too. Remember 0g trans fat, 0g cholesterol, gluten free, dairy free, nut free, and certified Kosher. What could be better?

Take a look.

Friday, September 27, 2013

Coffin Brownie Treats

 
Everyone loves brownies. Here is one for Halloween that's spooky and tasty. Here is how it's done.
Supplies needed: 
  1. Bake brownies in cake pan.
  2. Make chocolate headstone with merckens white chocolate and do not use lollipop stick. If any chocolate goes into the stick area, cut it off after you take it out of the mold.
  3. Melt milk chocolate and put into the mold squeeze it and write RIP on headstone. Let dry.
  4. With a paint brush dust orange and brown dusting powder on headstone.
  5. To assemble, put some buttercream icing in center of coffin, sprinkle with chocolate crunch.
  6. Insert some gummy worms and with some melted chocolate attach headstone to front of brownie.
  7. Enjoy!

Decorate a Candy Corn Cupcake

How do like this cupcake? We decorated it to look like candy corn and then topped it off with a candy corn cupcake pick. They are very easy to make. Take a look at all the Halloween cupcake picks.
 
 
 
 

Monday, September 23, 2013

Cookies and Isomalt Sticks.. A Great Combination!

Check out these creative Halloween treats. They are a lot easier to make than you think!

Supplies Needed: 

Instructions:
  1. Cut out cookies and area where you want isamalt 
  2. Bake cookies and let cool
  3. Melt a couple of isomalt sticks
  4. Place cookie on silicone mat
  5. Pour melted isamalt into cut out areas of cookies and let dry

We put the eyes on the pumpkin when isamalt was still wet.  For the spider web, we let isamalt dry and then drew the lines with food markers.  

Always call us with any questions!  We are here to help!

Sunday, September 22, 2013

Bat and Goblin Lollipops

Make some Halloween lollipops with the kids! These are easy to make and very cute!

 
Supplies Needed:
Bat lollipop

Goblin

Instructions:
  1. Melt chocolate in microwave at 30 second intervals at 50% power
  2. Pour into molds using a squeeze bottle (easy for kids to handle!)
  3. Tap on table to remove air bubbles
  4. Put stick in and roll
  5. Put in freezer for approximately 10 minutes
  6. Use melted chocolate as glue to put on eyes
  7. For bat dust with dusting powder
  8. Enjoy!





Saturday, September 21, 2013

Halloween Cake Pops

We made these adorable cake pops with our new Halloween cake pop press mold. You can make ghosts, pumpkins, skulls, a mummy and Frankenstein!  It's easy and includes instructions so if you have not made cake pops, this is a great place to start.

 

Tuesday, September 17, 2013

Pumpkin Cupcake Decorating Set

This cupcake was decorated with one of our cupcake decorating sets. It’s a fun project for the whole family. Take a look and get ready for some fun!  Click here to buy a Halloween decorating kit today!


Wednesday, September 11, 2013

New Halloween Molds

How do you like these? For the green color we mixed light green chocolate and yellow chocolate together and for the gray we mixed a little black chocolate with the white chocolate. To achieve a marbleized look, don't mix the colors completely.  

Click here to buy your Halloween molds today!










Thursday, September 5, 2013

Football Season is Here

Football season is here! Be ready with this football cake pan. You can use the pan for cake, but you can also use it to make bread, meat loaf, chocolate and more! 
 

Thursday, August 1, 2013

Hello Cupcake Book

"Hello Cupcake!" is a fun book with playful creations anyone can make. There are 228 pages with full color pictures. Plus We are listed as a source for baking supplies!!  

 
Click Here For Cupcake Books

Wednesday, July 10, 2013

Check Out These Shoes

Yes, this is a chocolate shoe with red edible glitter!  We carry 24 different colors. Just think of the possibilities! 

We used MOLD D-55A and D-55B, red chocolate and red edible glitter!  

Click here to start your own shoe collection today!
 


Wednesday, March 20, 2013

This is a cupcake!

This IS a cupcake. We took off the paper, attached it to a cookie with icing, decorated it with a basket weave tip and added a fondant handle and a chocolate bunny with green coconut. Then we added a couple of icing eggs. How do you like it?