The Cookie Shop Is Open!

It’s been a long time since I started selling cookies on Etsy, but I’m finally taking cookie orders again for the first time in 4 years! I can hardly believe it myself. Back in 2014, I decided to stop taking orders so that I could focus all of my energy on teaching cookie decorating classes and creating video tutorials. I gave up my commercial kitchen and worked out of art studios, but all of that changed when we built the new cookie studio over the summer.

Once the studio was just about done, I applied for my Food Establishment License and waited patiently (not really) for over 2 months for my inspection. Just last week I passed my inspection and opened my little online shop!

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I’m giving away a signed copy of my book along with a pair of plaques that I designed with Ann Clark Cookie Cutters and whole bunch of Wilton decorating and baking supplies! Scroll down to enter. Three winners will be chosen on Friday, March 2nd!

Enter the giveaway here!

SweetAmbs Giveaway!

I couldn’t fit all of the items in the picture, but heres a look at some of the Wilton decorating and baking supplies that are included in the prize. Good luck! 🙂

Cookie Decorating Demo in Brooklyn, NY

The Feed Feed will be live-streaming my cookie decorating demo from the Food Loves Tech expo this Saturday, November 4th at 1:30pm Eastern Time. Follow The Feed Feed on Instagram so you don’t miss it! If you’re in the New York area and would like to come to the expo, you can use code FEEDFEEDFLT for discounted tickets:

I’ll be bringing cookies to share, so get there early! 🙂

Click here to see more upcoming events and classes!


Black Cat Cookie Wedding Cake Topper

My brother and his wife love two things as much as they love each other: Autumn and black cats! I had the honor of creating this black cat cookie that sat atop a pumpkin cake at their fall-themed wedding a couple of weeks ago.

I made the topper with my Orange Vanilla Spice cookie recipe. The shape was cut by hand and iced with black royal icing that I colored with edible charcoal powder (my new favorite way to make black icing!). I added the cookie sticks using the technique shown in this blog post.

The yellow and red roses were piped with stiff consistency royal icing and a petal tip 101. You can learn more about piping roses and leaves in my book or in my video tutorial series, available in the tutorial shop. Once the roses were dry, I dusted them with Crystal Colors Autumn Blaze.

The pumpkin cake was made by Deisings Bakery in Kingston, New York.

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