Baptism Cookies

18 Aug

As you can tell by these colorful cookies, Leiloni is 8 and in her church, it’s the age for baptism. Can you guess what her favorite colors are?


Why hot pink and yellow of course.


I really loved how these turned out, with the 8 in the center and the rest of the words around the border. In case you can’t make it out in the photo, they say “Leiloni’s Baptism November 24 2012”. When I got this request, I wasn’t quite sure how I was going to manage to fit all of that on a cookie. The key to making a lot of text fit on a small cookie surface is to use a thicker royal icing. This icing is 20 second icing, while the body of the cookie is done in 10 second icing.


Leiloni and her family enjoyed the cookies, and I hope you enjoy the post!

Happy Baking!


Owl Cake Pops

13 Aug

What’s better on a lazy Saturday than to make OWL CAKE POPS?!?


For some reason i’ve been obsessed with all things owl lately. I’ve bought owl jewelry, owl clothing, and owl cookie cutters. I’ve apparently been into owl’s far longer than I realized, because I made these little guys a long time ago and just came across them in the archives.


Regardless, they turned out adorbs and were so fun to make.



Happy Baking!

Thank You Cookies

11 Aug

My husband and I recently moved to a new home. Needless to say, it was quite the ordeal that ended with us still moving at 1am the following day. I’ve never been so exhausted in my life, and my husband, amazing as he is, worked twice as hard as I did. He even did the last load by himself. Color me lucky. What made us both feel even MORE lucky, was to have an amazing “welcome to the neighborhood” feeling from everyone in our new cul-de-sack. We borrowed tools, moving supplies, were invited to a fourth of July party, AND given a bottle of champagne. Talk about amazing. So, needless to say, I needed to say thank you, Thank You, THANK YOU.


So I whipped up a batch of these bad boys.


I have an order for a few hundred cookies for a wedding coming up, and can you guess the wedding colors? Yep! Peacock purple and pale green/yellow. I thought this would be the perfect time to try out some icing color combinations and get it just right.






They were fun to make! Not that any batch isn’t. I plan on doing some more “thank you” variations in the future. Something tells me i’ll have plenty of reasons to make them!


Summertime Beach Balls

12 May


Beach Ball Cookies are fun and just in time for summer. It’s supposed to finally be warm and sunny here in the coming weeks and so these are just what the doctor ordered.


These could be great in so many different colors!


I hope to have a post soon with a tutorial. Enjoy your summer!

Pumpkin Spice & Everything Nice

15 Nov

I did a little creative baking recently by expirimenting with some different pumpkin recipes, because, well, I love all things pumpkin and I don’t care who knows it.

I tried a fun little recipe called Pumpkin Cream Cheese Muffins. I figured, how can I go wrong? Pumpkin? Good. Cream Cheese? Good. My husband tells me that I could find a way to put it in anything anyway. Muffins? Well that’s just cake without frosting. Good. Here are the results…

They turned out really well. Moist, pumpkin-y (yes a word) and a lovely bit of sweet cream cheese surprise inside. Yum. In case anyone is interested, the recipe is as follows:

For the muffins:

4 1/2 tablespoons all-purpose flour

5 tablespoons white sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2 1/2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract

For the Cream Cheese Filling:

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla extract

3 tablespoons brown sugar


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.


A Polka Dot Affair Part 2

27 Jul

I seem to have taken an unusually long break between Polka Dot Affair Part 1 and Polka Dot Affair Part 2, but at any rate, here is the second half. For the same event, I was able to make polka dot #1 cookies for a first birthday party as well as a matching polka dot birthday cake for the little guy.

These cookies were a lot of fun because I used fondant icing instead of my traditional royal icing. Fondant is a beast in itself, but once you get the hang of handling it, you can run with it.

I rolled the fondant out flat, then lifted it and laid it over the cookie and then used the same #1 cookie cutter that I used to create the cookie to cut out the #1 shape on top of the cookie. Don’t worry about it being too large, the cookie expands a bit when it’s baking so there will be enough of an “edge” around the fondant.  

The cake was a lot of fun too. It was a bit different to work with because this particular cake is gluten-free (for the allergy of the little guy) but turned out pretty great. I think his mom ended up eating more of the cake than the birthday boy!

Polka Dot Affair Part 1

12 Jun

I was recently asked to create some splendid treats for a polka dot themed birthday party for a very special little boy in my life. I of course, being myself, went overboard. But hey, it’s what I do. Especially when there are polka dots involved, because as anyone who knows me can tell you, I am obsessed with polka dots.

I’ll start out the little polka dot adventure with my polka dot petit fours.




I love these little cakes. I traditionally make my petit fours with pound cake as it’s a nice heavy cake that is easily carved and doesn’t have as many crumbs.


Plus, using a really dense cake allows for the poured fondant to more easily cover them with only one coat. I prefer to use poured fondant on petit fours as opposed to rolled fondant as it’s not as thick of a coating and you get a better cake to icing ratio. Oh yes, petit fours are that official.


Petit fours are almost as much fun to eat as they are to make. Or maybe they are almost as much fun to make as they are to eat. I dunno, they’re fun either way!