New Cookie Decorating Classes In 2015!

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I’ve just scheduled two new cookie decorating classes for January and February here at my studio in Beacon, New York. These full day workshops are open to decorators of all skill levels. Click on the posters below for more information and to reserve your spot!
January-Poster2
February-Poster2
If you can’t make it to either of these classes, you can always schedule a private lesson. Click here for the rates. You can also learn cookie decorating online through my video tutorials or through my upcoming Craftsy class, which will be available soon. In the meantime, check out some other classes on Craftsy and learn how to make the perfect cupcakehow to take beautiful photos of your cakes, or how to make a jeweled wedding cake!

Royal Icing Edible Sequins!

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A while back, cake artist and fellow CIA alumna Kara of Kara’s Couture Cakes posted a tutorial on how to make edible sequins out of gelatin. The result is really amazing! If you have not yet seen Kara’s beautiful cakes, I highly recommend that you visit her Facebook page to see her work.
Fast forward to a week ago when I was on the train on my way to NYC. I was drawing sketches of these pink Christmas cookies to pass the time and thought back to Kara’s sequins. I decided to try to make a cookie version of these sparkly accents using royal icing instead of gelatin. I wasn’t sure if this would work since I wanted them to be super thin and royal icing transfers are very fragile to begin with, so I was thrilled when they easily peeled off the wax paper without breaking apart! Sequins-10
 Here’s what you’ll need to make your own edible sequins out of royal icing:

Sequins-11

Start by spreading the gray slightly thinned stiff consistency icing over the stencil onto the wax paper.Sequins-1
Peel the stencil away and continue this process until the entire sheet is covered.Sequins-2
Before the icing dries, use the back end of a brush to make an indent in the center of each dot.                                                 Sequins-3 Sequins-4
Allow the icing to dry about 2 hours (in front of a fan helps) and then paint the dots with a mixture of pearl dust and alcohol or flavored extract. Read this post for more information on painting on royal icing.Sequins-5
This was the moment of truth! I was so happy when the sequins came off of the wax paper completely intact. The experiment was a success! To remove the sequins, I peeled the paper back and slid an offset spatula underneath the sequin to lift it away from the paper. Once I saw that they were sturdy enough, I just peeled the rest off by hand. It went much faster that way. If they don’t come off easily, allow them to dry a little longer. Sequins-6
I used this tree cookie cutter from NY Cake (I couldn’t find this shape in their online shop but you should just go to the store in Manhattan because they have a wall of cookie cutters and you’ll never want to leave) and my gingerbread cookie recipe for the next part of this project.Christmas-Tree
Ice the tree with flood consistency royal icing in Wilton aster mauve and a tip 3.Sequins-9
Apply the sequins while the pink icing is still wet. Overlapping the sequins slightly will give them a more realistic look. You can see the entire process of making edible sequins out of royal icing in this video on my YouTube channel.Sequins-12
 Click on the images below for more holiday cookies!                     SweetAmbs-Christmas1 sweetambs--mini-christmas-c Gingerbread-sweetambs1
Don’t forget! The giveaway from Petit Four Miniatures ends Friday, December 5th! Click here to enter.                                                                            Petit-Four-Giveaway-resized

Giveaway From Petit Four Miniatures! {CLOSED}

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***This giveaway is closed*** Congratulations to LauraJ!! You are the lucky winner!! Thank you to everyone who entered and thank you to Elizabeth from Petit Four Miniatures for giving away this necklace and earring set!
The first time I saw these super adorable mini pastries from Petit Four Miniatures, I fell totally in love. I mean, just look at this tiny Neapolitan cupcake jewelry! My friend Elizabeth, the designer of these crazy cute minis and owner of Petit Four Miniatures, is giving me these necklace and earrings to give away to one lucky winner! Petit-Four-Giveaway-resized
Here’s how to enter the giveaway:
Visit Petit Four Miniatures on Etsy and then come back here to leave a comment letting me know which of her deliciously adorable minis is your favorite! The giveaway is open to everyone worldwide. One entry per person. The giveaway ends on Friday, December 5th at 7pm EST. 
While you’re out, stop by Petit Four on Facebook and give her page a “like” to keep up with her latest designs! 
Good luck!

Meringue Cookie Recipe | My Everyday Dish Presented by American Express

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This has been quite a week for my cookies! On Monday, my reindeer cookie tutorial was featured on Colossal, which then led to a feature on HuffPost Taste. On Wednesday, my episode of My Everyday Dish that was filmed back in August went live on YouTube!
My Everyday Dish is a series presented by American Express that gives viewers a peek into the everyday lives of their favorite YouTubers. In my episode, I took a trip to my favorite local baking supply shop, Utensil Kitchenware in Beacon, New York and I shared the recipe for my go-to dessert: Meringue cookies. I love making these because I pretty much always have the ingredients on hand (just egg whites and sugar!) and it’s really easy to change up the flavors. At Christmastime, I like to add crushed up candy canes.
Meringue Cookie Recipe:
1/2 cup egg whites (about 4 eggs)
1 cup white granulated sugar
1 teaspoon of vanilla extract (or experiment with other flavors!)
Gel paste food coloring (optional)
Instructions
1) Preheat oven to 175F.
2) Separate the egg whites from the yolks while eggs are cold. Allow egg whites to reach room temperature.
3) In a mixing bowl, combine the room temperature egg whites and the white granulated sugar. Whip them together until they are frothy.
4) Add vanilla extract and continue to whip the mixture on high for approximately 10 minutes, or until it is shiny and stiff peaks form.
5) **Optional** To make colorful meringues, gently old in gel paste food coloring.Gently fold in the food coloring.
6) Spoon golf-ball sized amounts of the mixture onto a baking sheet covered with a layer of parchment paper.
7) Bake at 175F for about 2 hours, or until the meringues are dull and dry to the touch.
Click on the images below for more recipes!                            Gingerbread-sweetambs1Meringue1 Meringue 2 resized

Fall Leaves – Royal Icing Transfers

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Royal icing transfers are a big time saver if you plan ahead. Once they’re dry, you can keep them on hand so that they’re ready for you to place on top of a cookie, cupcake, or even into a dollop of whipped cream on a slice of pumpkin pie on Thanksgiving! You can see more Thanksgiving dessert tutorials from my friends Simply Bakings, The Squishy Monster, and Sweet y Salado on their YouTube channels.SweetAmbs-Fall-Leaves
Here’s what you’ll need for this project:
  • Flat, portable surface such as a cake board or sheet tray. I prefer to use a rectangle piece of Plexiglass, which I purchased from a local glass repair and installation shop.
  • Waxed Paper
  • Masking Tape (to hold down the paper)
  • Round Template (Trace a 1-1/2″ round cookie cutter on a piece of paper)
  • Flood consistency royal icing 
  • Medium consistency royal icing
  • Scribe tool
  • Round decorating tip number 2
  • Round decorating tip number 1
  • Optional: Roll out cookie dough (my Orange Vanilla Spice cookie recipe is available in my tutorial shop)
Colors:
  • Green = Wilton juniper green from the garden tone set
  • Red = Americolor tulip red + Americolor chocolate brown + a touch of Americolor super black
  • Brown (light, medium and dark) = Americolor chocolate brown + a touch of juniper green
  • Yellow = Wilton buttercup yellow from the garden tone set
Watch the video below to see how to make these royal icing transfers:
When drying your transfers, place them in front of a fan so that they dry with a nice sheen. This will also help to ensure that your transfers dry quickly, which prevents them from becoming porous and fragile. Keep them in front of the fan for at least the first hour of drying time and allow them to dry completely (at least 8 hours) before removing them from the paper. Read this post on royal icing for more troubleshooting tips. 
If you’re not going to be using the transfers right away, you can keep them in an airtight container for a few weeks until you’re ready to use them. 
Click on the images below for more fall cookies:                     Fall-Leaves6 Tea-cup-cookies2 Place-card-cookies18
Make sure to follow me on Instagram for sneak peeks of my forthcoming cookie book and stay tuned for my Craftsy class, which will be available very soon! 

This Is Colossal

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This morning I noticed that I had an usually high amount of notifications on my Twitter account. At first I thought it was a glitch, but when I checked my feed I saw that Colossal, a popular art and design blog (on which I’ve been dreaming of being featured), had posted about my cookies. I could hardly contain my excitement! 
The one thing that makes this even better is that a video by my fiance was featured on the site exactly one week before <3

Cinnamon Toast Crunch Cookie Recipe

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Cinnamon Toast Crunch was my favorite cereal when I was growing up! I used just a few ingredients and crushed up pieces of CTC (that’s what the kids are calling it these days) to make these cookies. They are even better when topped with cream cheese frosting! But so is everything. You can see more recipes inspired by Cinnamon Toast Crunch here on YouTube.Cinnamon-Toast-Crunch-Cookies-resized3
Cinnamon Toast Crunch Cookie Recipe
  • 1 stick of softened butter
  • 1 cup of sugar
  • 1 egg
  • 1-1/2 cups of Cinnamon Toast Crunch cereal
  • 1-1/2 cups of all-purpose flour
Watch the video below to see how to make these cookies:
Mix together the softened butter and sugar. Add the egg and stir until completely combined. Place the Cinnamon Toast Crunch into a zip-top bag and crush by hand into smaller pieces. Add the flour and mix until a dough forms.
Scoop the dough out onto a parchment-lined sheet tray and bake at 350F for about 16 to 18 minutes or until the edges are golden brown. 
Cream Cheese Frosting Recipe*
  • 8 ounces of softened cream cheese
  • 1 stick of softened butter
  • 4 cups of confectioners sugar
Make sure the cream cheese and butter are both very soft. Otherwise,  you’ll end up with lumpy frosting. I placed mine in the microwave for a few seconds until it was on the verge of melting.  Whisk the cream cheese to make sure it’s very smooth. Add the butter a little at a time and continue to mix until completely combined. Stir in the confectioners sugar, about 2 cups at a time, and mix until the icing is smooth.
*I whisked the ingredients together by hand and spooned the frosting onto the cookies, but you can whip this frosting in an electric mixer to make it fluffy. 
Click on the images below for more recipes!                           Pumpkin-squares-resized Gingerbread-sweetambs1 Cupcake (3)
 

 

Important Announcement About Class at Mother of Cakes

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The fall class at Mother of Cakes scheduled to take place on November 8th and 9th has been postponed. If you are signed up for this class, please send me an email at [email protected] for more info! SweetAmbs-Fall-Class-Upload