I was able to host my (almost) annual cookie decorating party again this year, and what a year it was! Always love seeing everyone’s creativity in creations. Here are a few snapshots from the day including the aftermath of cookies, sprinkles and frosting, as well as my first charcuterie board! <3
BOO! I saw this idea in a magazine and wanted to give it a try! White fudge covered pretzels, candy melts, various sprinkles and a pair of tweezers – voila! Aliens, mummies, ghosts – whatever you see, they were a fun treat to share at a party and at work!
On the cookie sheet, prepped and ready to go!
Little spooky creatures created!
A Mummy Halloween to you! I’ve made these little guys before, but made double batches again this year both for a neighbor’s party as well as a work potluck – Pumpkin cupcakes with cream cheese mummy frosting and sugar eyeballs 🙂
I actually initially made two batches of the same recipe I’ve used multiple times before and was not happy at all with them! I’m not sure if I did something different, or it was the difference of our convection oven… so found a new recipe and I was much happier with how they came out.
From plastic container….
… to full on fall layout! I love the oranges and greens in this image, along with the warm walnut stained display box that my Dad made for our wedding cupcakes 🙂
Happy Valentine’s Day! I was inspired to use fresh berries for my Valentine bake and came across these lovely raspberries, and then the almond cupcakes and bittersweet chocolate ganache followed 🙂 I look forward to getting a new camera someday soon, but for now, these camera phone photos will have to do!
This lovely cake stand was made locally by JaMpdx! Thank you, Jenn and Meghan! 🙂
This year I tried my own hand at making the German Springerlie cookies I remember my Mom making each Christmas time. They involve a wooden rolling pin with little molded patterns, fresh anise seeds, allowing the cookies to dry out overnight before baking, and then leaving them in an air tight tin for a few weeks to soften and soak up the anise flavor!
Ready to roll…
Ready to cut…
Ready to dry overnight…
Baked and ready to be stored! We’ll see how they turn out in a few weeks 😉
A simple red velvet cake to say thank you. This was my first attempt at covering a cake in fondant, and well, I got it covered! 🙂 I used a beautiful patterned embossing rolling pin, but realized fondant takes so much smoothing once on the cake, most of the pattern disappeared…. you can still see some subtle hints of the damask pattern. I’ll try it again with a pie crust.
This red velvet layer cake recipe from Sally’s Baking Addiction blog is delicious and moist! If there’s one thing I hate, it’s dry cake!
And with leftover batter… a patriotic cupcake with a little man saluting (kind of) and thanking those who gave their lives while serving. Thank you.
These egg cookies look nothing like the Ukranian eggs my Grandma was so good at decorating (similar to these), but I definitely thought of her and her immensely talented detail work while baking this batch. There is nothing waxy about these royal icing decorated sugar cookies – only a sugary, buttery, slightly soft crunch. 🙂
Candid: Staging in process…
Easter pineapple, anyone? 😉