Santa's Mustache

Here are 3 ideas for cute mustache treats.

Santa's Mustache Cupcake
Supplies Needed:

• Santa's beard cupcake papers (415-1833)
• Mustache candy mold (D-25)
• Super white chocolate (MSW)
• 4 1/2" lollipop sticks (LSW4550)
• Super red food color (AT-10120)
• White course sugar (SUG-whi)
• Decorator bag 
• Tip # 1M (402-2110)
• Buttercream Icing
• Favorite cake recipe

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:

• Red foil cupcake papers (FR-4926)
• Super red food color (AT-10120)
• Leaf green food color (AT-10111)
• Black food color(10101)
• Red fondant (SI-2RED)
• Decorator bags 
• # 3 tip (402-3)
• Tip #16 (402-16)
• Sugar mustache (L-48477)
• Black and white M&M
• Buttercream icing
• Favorite cake recipe

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:

• Mustache cookie cutter (RM-0891)
• Royal icing mix (CK77-101)
• White nonpareils (NON-WHI)
• Pastry brush, 1" (AT-60010)
• Tip #5 (402-5)
• Decorator bag 
• Rolling pin
• Favorite roll out cookie recipe

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.

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.

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.

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!

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!

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

• (Top cookie) Comfort grip pumpkin (2310-600)
• (Left cookie) Comfort grip Frankenstein (2310-3634)
• (Right cookie) Comfort grip skull (2310-3620)
• Yellow candy eyeballs (710-0132) 
• Large white eyes (S-5110W)
• Leaf green food color (CH-7330)
• Lemon yellow food color (CH-7390)
• Coal Black food color (CH-7302)
• Disposable decorator bags (AT-460)
• Star decorator tip # 16 (402-16)
• Round decorator tip # 4 (402-4) and #8 (402-8)
• Royal icing mix (CK77-101)
• Favorite roll out cookie recipe. (Roll out recipe is in "Ghost Cookies" section)

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.

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

• Cookie recipe (Above)
• Nesting ghost cookie cutter set (2308-1238)
• White cookie icing (704-481) or Royal icing mix (CK77-101)
• Edible food writers (AM34-6010)

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!