Working with Metallics

Metallics can inject glitz into your confectionary creations. From traditional gold and silver to pastels and unexpected colors like olive and rust, metallics add a beautiful touch to cookies, cakes or any other treats your making this holiday. Continue reading

Custom Edible Images for Cutie Cupcake Cutters

If you are looking for an adorable way to decorate cupcakes for a baby shower or cookies for a friend, consider Cutie Cupcake Cutters and their coordinating Edible Images. With these two products you can easily create cut-out cookies or … Continue reading

Making The Perfect Cupcake

Making a great cupcake comprises of three parts: the cupcake itself, the filling, and the icing. Each have their own tips and tricks for getting them just right. Once you have mastered all three, you have made the perfect cupcake.


 Getting the baking process down is essential. Cupcakes should have a slight dome on top. Filling the cups too full will cause the batter to spill over and create a ‘cap’ which doesn’t look nice. Using a portion scoop to fill the cups will ensure your cupcakes are uniform each time.

1. Place cupcake papers in the pan. Fill each cup about 2/3 full.


2. Bake according to the recipe instructions. Test cupcakes with a cake tester to be sure they are done. Let cupcakes cool in pan until they are cool enough to handle, then transfer them to a cooling rack to finish cooling.


Who doesn’t love a cupcake with filling in the middle? There are many options for types of fillings you can use, as well as tools to fill with. Some tools may work better than others depending on the size of cupcake and the type of filling you use. A cupcake corer (shown here) removes the center of the cupcake for just the right amount of filling.

1. Insert corer into the cupcake until the guard is resting on the top of the cupcake. Remove the corer and eject the cupcake center.


2. Cut the top off the cupcake center.


3. Squeeze filling into the hallowed out center of the cupcake almost to the top.


4. Place the cut top piece back on the cupcake, covering up the filling.



No cupcake is complete without its icing. But choosing the flavor of the icing isn’t even the hardest part- it’s deciding on how the cupcake will be decorated. There are several tips that once perfected, will be a fast and simple way to decorate professional looking cupcakes.

1. Drop the tip down into a pastry bag so that 1/3 of it sticks outside. Fill the bag with icing.

2. Pipe a small mound of icing  in the center of the cupcake. Pipe a ring around the center mound and continue piping until the mound in the center is covered. The swirl should be piped with one fluid motion without stopping or changing pressure.


Above, are some of the most popular tips used for decorating cupcakes. Clockwise: tip 30-2E, tip 30-6B, tip ATC-807, and tip 30-1M.

Strawberry Pink Champagne


This elegantly displayed cupcake is the perfect dessert to start the new year off right. Club soda gives this cupcake that ‘fizz’, just like the real thing! Bake the cupcakes and make the filling and buttercream before hand and assemble the flutes closer to the party for best results.

You will need:

  • approximately 24 champagne flutes
  • 1 recipe for Strawberry Pink Champagne Cupcakes (below)
  • 1 recipe for Champagne Pastry Crème Filling (below)
  • 1 recipe for Champagne Buttercream (below)
  • 22-26 fresh strawberries
  • edible white glitter

Strawberry Pink Champagne Cupcake

  • 1/2 cup fresh strawberries, diced
  • 1/2 cup club soda
  • 1/2 tsp. concentrated champagne flavoring oil
  • 2 1/2 cups flour, sifted
  • 1/2 tsp. baking powder, sifted
  • 1/4 tsp. salt
  • 8 tbs. (1 stick) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 eggs, at room temperature
  • 2 1/4 tsp. vanilla bean paste
  • 1 1/4 cups whole milk, at room temperature
  • 2 tbs. strawberry icing fruit

Preheat oven to 350°F. Line mini cupcake pans. Combine club soda and champagne flavoring. Dice up 1/2 cup of fresh strawberries and soak in champagne flavored soda; 15-20 minutes. Set aside. Sift together the flour, baking powder, and salt in a bowl. In a mixer, add the butter and sugar and beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition. Combine the vanilla and milk in a large measuring cup. Reduce the mixer speed to low. Add one-third of the flour mixture, followed by one-third of the milk mixture. Scrape down bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined. Gently fold in diced soaked strawberries (do not add the liquid) and strawberry icing fruit, until just incorporated. Scoop batter into prepared pans filling each 2/3 full and bake for 10-12 minutes or until cupcake springs back when top is pressed. Allow to cool in the pan for about 10 minutes before removing to a cooling rack. Cool completely before assembling champagne flutes.

Champagne Pastry Crème Filling

  • 1/2 cup heavy cream, divided
  • 1/2 cup club soda
  • 1/2 tsp. concentrated champagne flavoring oil
  • 2 tbs. cornstarch
  • 5 tbs. granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbs. butter
  • 1 cup whipping cream

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar, club soda and champagne flavoring in a saucepan; bring to a boil them remove from heat. Beat the whole egg and egg yolks into the cornstarch/cream mixture. Pour one-third of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. Press filling through a mesh strainer to remove and lumps. Set aside to cool. In a separate mixing bowl, beat whipping cream until firm peaks form. Gently fold cream into cooled pastry cream.

Champagne Buttercream

  • 16 tbs. (2 sticks) butter, at room temperature
  • 7-8 cups confectioner’s sugar, sifted
  • 1 tsp. whole milk
  • 1 tsp. pure vanilla extract
  • 1/2 cup club soda
  • 1/2 tsp. concentrated champagne flavoring oil

Place butter in mixing bowl. Add confectioner’s sugar; beat on medium speed until well incorporated. Add the vanilla extract, milk, salt, club soda, and champagne flavoring; beat on high-speed until light and fluffy. Add more confectioner’s sugar for desired consistency.

To assemble the flutes: Cut 8-10 strawberries into cubes. Cut another 8-10 strawberries into slices. Reserve strawberries to cut into quarters for garnishing. Drop 3-4 strawberry cubes into each champagne flute. Insert one mini strawberry cupcake on top of the strawberries in each flute. Next, pipe a swirl of pastry crème on top of each cupcake using a pastry bag with a tip #2A. Add a few slices of strawberries, then pipe a swirl of champagne buttercream on top using a pastry bag with a tip #2A. Repeat layers by inserting another mini cupcake. After piping a final swirl of buttercream, top with quartered strawberry and sprinkle with edible glitter.

Peppermint Candy Cake

This is a classic cake perfect for this time of year. A combination of white cake, peppermint syrup, and peppermint crunch will please any peppermint lover. Ingredients: 3- 8″ layers of white cake 1/3 cup butter 1 cup sugar 1/3 … Continue reading

Spring Butterfly Cupcake

butterfly cupcake

Spring is almost here! (just 1 day away) These butterfly cupcakes are great for kids to help decorate. They are simple and fun to make. Make them as an after-school activity, a spring birthday party, or just because!

Items needed:

Bake cupcakes in lime green papers and let cool. Fill a pastry bag fit with a grass tip with lime green buttercream. Pipe long blades of grass over the entire cupcake. Mold the butterfly’s body out of dark chocolate candy clay or a Tootsie roll. Roll a small piece into a ball for the head. Cut short pieces of black rope licorice for the antenna and insert into the top of the head. Place the body on the cupcake. Place two pretzel twists on both sides of the butterfly’s body and insert them into the icing. Sprinkle grass with small, colorful flower sprinkles and place one large edible flower in front of the butterfly.

Edible Rocks

These fun rock decorations can make any cake great! Chocolate pieces are shaped and then coated in a colorful candy shell to create these edible rocks. Chocolate rocks are great for dinosaur, outdoors and under the sea cakes, army and construction … Continue reading