Something on a Stick Day

That’s right. Today is the day where you get to celebrate all foods that come on a stick. Corn dogs, kabobs, and lollipops all now have a proper holiday for you to adore them on.

Even foods that never used to be, are being put on a stick. Cookies, cake, and other bite sized treats are all seen sporting a trendy stick now a days. ‘On a stick’ items are great for dessert buffets, birthday parties, and celebrations. They are easy for kids to handle and make serving a cinch. Plus, they’re cute!

Marshmallow Ladybug ‘On a Stick’

ladybug

What you need:

Insert a stick into each marshmallow. Dip marshmallows into melted red candy coating. Allow as much of the excess to drip off as possible before placing the marshmallow into a piece of styrofoam or sucker stand to dry. Next melt the black candy coating. Dip the ends of the marshmallows into the black coating and again, let the excess drain off. Cut the licorice into short increments, about 1″ in length. Poke 3 small holes into each side of the marshmallow. Dip one end on the licorice into melted red coating and insert ‘legs’ into the marshmallow.

Pour the melted black coating into a squeeze bottle with a fine opening. Draw one line a black chocolate down the middle of the marshmallow. Make various sizes of spots on the ladybug’s back. Put 2 small dabs of melted chocolate on the end and attach the eyes. Pipe a smile using the pink candy writer.

Caramel Apple Cider Cookies

Fall is upon us. The days have already started to cool off and before we know it the leaves will be turning colors. Nights will be spent around the campfire drinking hot apple cider and cocoa. What better way to start … Continue reading

Olympic Gold, Silver, and Bronze Cupcakes

The summer olympics are under way. What better way to celebrate the wins than with gold, silver, and bronze cupcakes!

To make the olive branches you will need:

First: From the internet, print off a picture of an olive branch 1.5″ x 1.5″ in size. This will be your template for piping the branches. Add green food color to the royal icing until it is the desired color. Place the #350 tip into a pastry bag and add royal icing.

Second: Place the olive branch template underneath the acetate sheet. Pipe a ‘u’ shape over the template.

Third: Starting at the top of the branch and on top of the ‘u’, pipe a small leaf pointing upwards.

Fourth: Continue down the side of the ‘u’ piping each leaf slightly overlapping the leaf before. Alternate the leaves from pointing slightly left to slightly right. Stop when you get to the bottom of one side and begin the next side.

Fifth: When you get to the very bottom, pipe one leaf directly in the middle, connecting the two sides. Slide the acetate sheet over and begin a new olive branch. Make several extra olive branches as some may break.

Sixth: Let the olive branches set over night so that they dry and become hard. Very carefully remove the branches from the acetate sheet and set aside.

For the cupcakes you will need:

First: Bake and cool the cupcakes. While the cupcakes are cooling, you can remove the olive branches from the acetate paper.

Second: Fill a pastry bag fitted with a 1M tip with white icing. Pipe large swirls on 1/3 of the cupcakes. For instructions on how to pipe a swirl on top a cupcake refer to How-To Ice a Cupcake.

Third: Spray just the icing with gold, silver, or bronze spray color. Be careful to not spray the liner. You may want to sit the cupcakes down into something like another baking cup while you are spraying.

Fourth: Immediately set a royal icing olive branch into the icing.

Fifth: Ice another 1/3 of the cupcakes and spray with a different color of edible spray. Add olive branches and continue with the last 1/3 of cupcakes. Allow edible color spray to dry several minutes before serving.

Buttery Sugar Cookies

This buttery sugar cookie recipe is great for cut out cookies and molded cookies. Different from many other sugar cookie recipes, this recipe includes cream cheese. The cream cheese adds a delicious taste and thick texture. The cookies do not puff up or spread out when baked, leaving you with a nice smooth, even surface to decorate. Try this recipe out the next time you need a batch of sugar cookies.

Buttery Sugar Cookie Recipe:

  • 1 cup butter, softened
  • 1- 3 ounce package cream cheese, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon
  • 3 cups all-purpose flour

In a large mixing bowl, combine all ingredients except flour. Beat at a medium speed until creamy, scraping bowl often. Reduce speed to low and add flour. Beat until well mixed, scraping bowl often. Divide dough into 2 equal portions and wrap in plastic wrap. Refrigerate until firm, at least 2 hours. Heat oven to 375. Roll out for cut out cookies or push into cookie molds before baking.

When decorating sugar cookies, it is important to have the smoothest surface possible. Bumps and air bubbles in the cookies can show even after they have been iced. Using a recipe that keeps its shape when baked is also important. Cookies that spread out when baked may burn around the edges. Also, when covering a cookie in rolled fondant, you want the fondant to completely cover the tops of the cookies. Use the same cutter to cut out the fondant as you did the cookie.

As with other sugar cookie recipes, this dough works best when it is rolled out as few times as possible. The more times a dough is rolled out, the more extra flour will be worked into the dough. The extra flour can make the baked cookies crumbly, lose their shape, or become a different size. Try to get as many shapes cut as possible from a single roll out before re-rolling out the dough.

Roll cookie dough out onto a silicone mat using rolling pin rings or perfection strips for perfectly even dough. Then cut the shapes out leaving an inch in between each cut out. Remove the excess dough and transfer mat onto a baking sheet. Rolling out cookie dough this way ensures that you will not have to pick up and handle the dough cut outs, causing them to become misshapen.

Place the perfection strips along the edge of the silicone mat with the cookie dough in-between. Begin rolling out the dough until the rolling pin rests on top of the perfection strips and the dough is smooth and flat.

Cut shapes out leaving 1-2 inches in-between.

Remove the excess cookie dough from the silicone mat. Place the mat on a baking sheet to bake.

Once baked, you will have cookies with even thickness and smooth tops, prefect for decorating with fondant, buttercream, or run sugar!

Check out our large selection of cookie cutters and molds!

How-To Cover a Cupcake in Rolled Fondant

Covering the tops of cupcakes in fondant gives them a clean, smooth surface for additional decorations. Fondant covered cupcakes are great for weddings, bridal showers, or any other event. Dress up ordinary cupcakes with fondant for an elegant and classy look.

Step 1: Bake and cool the cupcakes. Smoothly ice the cupcakes with buttercream or another type of icing. Let the icing crust and brush a thin layer of piping gel over the icing.

Step 2: Roll fondant out to about a 1/8″ thickness.

Step 3: With a round cutter the same diameter as the tops of the cupcakes, cut out fondant pieces. (3″ round cutter usually works well for standard sized cupcakes)

Step 4: Place a fondant circle on top one of the cupcakes. Cover the other fondant circles up with plastic wrap so that they do not dry out. Use your fingers to press the fondant onto the cupcake.

Step 5: Use a fondant smoother to smooth the tops of the cupcakes.

Step 6: Add embellishments to the tops of the cupcakes. Attach decorations with a small amount of piping gel or edible glue.

Other cupcakes decorated with rolled fondant:

Tuile Templates

Tuile is a thin, crunchy cookie that can be either sweet or savory. Tuile cookies originated in France and were made curved to resemble French roof tile. Some tuile recipes call for parmesan, almonds, or citrus zest, while the most basic recipes use just flour, sugar, butter, and egg whites. Tuile batter can be spread thin or piped onto a baking sheet and then molded while the cookies are still hot. Tuiles make great garnishes for desserts or savory dishes and can also be formed into cups for individual servings. Tuiles are best when made the same day as needed, but may be made a day in advance and stored in an airtight container. Tuile batter can be stored in the refrigerator for up to a week.

Tuile templates are hard plastic mats used to make tuile cookies. Various shapes are available for making garnishes or forming into cups. The templates may also be used for molding chocolate pieces. Tuile templates are not oven or dishwasher safe and should be stored flat to prevent warping.

How to make Tuile cookies using Tuile Templates

Tuile batter:

  • 7 tbs. butter (softened)
  • 1 1/2 cups powdered sugar
  • 1 cup flour
  • 3 egg whites

Combine softened butter, powdered sugar and flour in a mixing bowl. Beat with paddle attachment on electric mixer on medium speed until butter is in very fine pieces. Reduce speed to low and slowly add egg whites. Cream until smooth.

Step 1: Preheat oven to 350°F. Place the Tuile template onto a silicone baking mat.

Step 2: Using a large icing spatula, spread tuile batter over the mat. Fill every cavity and scrape off the excess.

Step 3: Lift the template away and place the silicone mat onto a baking sheet.

Step 4: Bake for 6 minutes until the edges are just starting to turn golden.

Step 5: Release the cookies from the silicone mat using a small spatula.

Step 6: Immediately transfer cookies to where they will stay to cool. Use cupcake tins, rolling pins, gum paste flower formers, or anything else that  will allow the cookies to hold their shape while cooling.

Use tuiles to garnish cupcakes, cakes or any other dessert or savory dish.

Pipe fillings into cup-shaped tuiles for easy, bite-sized treats!

Use tuile templates to mold chocolate pieces.