Coloring Book Cookie Tutorial & Wilton Contest Winner!

Coloring Book Cookies

I am VERY aware that success doesn't happen overnight, so as I keep chugging along with this online tutorial thing, it makes me super happy when I get a win. This time it's from Wilton.

I entered these cookies into Wilton's #TreatsOnTrend Contest on Instagram and was selected as one of the winners! Yay! These cookies can be made for birthday parties, play dates, goodie bags, or just a fun night with great friends (and great wine). 🍷

It was really awesome to be recognized for them and I hope you enjoy this tutorial.


3" square cookies, baked and cooled 3" coloring book images 5" tissue paper squares Tape Royal icing Black food color marker Gel food colors, various Decorator piping tip #3 Decorator piping bags Small paintbrushes Vanilla or lemon extract


1) Start by outlining and filling your cookie with flood consistency royal icing. Gently shake it side-to-side to evenly distribute the icing. Let dry overnight.

2) Tape your coloring book image to the countertop then tape a piece of tissue paper over it. With your black food coloring marker, outline the image. Tip: Simple images with very little detail work best for this project.

3) Set the traced tissue paper over the dry cookie and trace over the image 2-3 times to transfer the image onto the cookie. When done, lift the paper off. Go ahead and touch up the image if you need to.

4) Fill a piping bag with black medium consistency royal icing and pipe over the lines on the cookie. Next, fill a piping bag with white medium consistency royal icing and pipe as many dots as needed for the amount of colors you're going to use later on. Though I would suggest only piping 3 or 4 dots at most. Let dry for at least two hours.

5) Paint each dot with a different food color and let dry. Tip: At this point you can wrap up the cookies or continue on to paint them!

6) If you're going to paint your cookies, pour some extract into a small bowl and dip your paintbrush into it first before picking up color from one of the dots. Let the cookies dry a little between each coat so the base doesn't start to crumble.

And that's it!

Take care,
Jenny 😊

Easy Galaxy Cake Using Leftover Sprinkles

Galaxy Cake

You probably have a pantry full of sprinkles you purchased for a party long ago that you now don't know what to do with, yes? Yes! I understand you completely. Which is why I created this easy cake that will get rid of most, if not all, of your sprinkles collection.

Most of the sprinkles, dragees, and sparkling sugars I had in my pantry were a little on the darker side, so I created a galaxy-themed cake for a birthday party I attended this weekend. Just take a look at what colors are in your collection and name your cake accordingly. People will be amazed, no doubt!

For the cake, I used this very moist and delicious chocolate cake recipe from Add A Pinch as well as her chocolate frosting recipe. Honestly guys, why reinvent the wheel? This cake and frosting is the bomb!


Chocolate cake & frosting, prepared Assortment of sprinkles Ateco piping tip #828 (or any large decorator tip) Decorator bag Offset spatula Cake turntable Sheet pan


First things first: frost cake with your chocolate frosting using an offset spatula (Fig. 1). Pop it in the fridge and while that is setting up, dump all of your sprinkles into a big bowl and mix together. Take a sheet pan and set it on the counter. Take your cake out of the fridge and hold it over the sheet pan. Grab a handful of sprinkles and press them against the sides of your cake, rotating as you go along (Fig. 2). The sheet pan will catch any fallen jimmies.

After you've coated the sides, set your cake down on a serving dish and place some sprinkles right in the center (Fig. 3). I rather liked this look and you could leave it as-is, or continue by piping a star border all around the top of your cake with Ateco tip #828 (Fig. 4).

Galaxy Cake 1-4

Continue to fill the top of the cake with sprinkles until you cover it completely (Fig. 5). If you have a Happy Birthday sign or number candle, position it where you like (Fig. 6), and voila!

Galaxy Cake 5-6

Over at eHow: Easy No-Bake Cheesecake

Check out my latest article over at, How to Make an Easy No-Bake Cheesecake

This easy no-bake cheesecake is essential to have in your prized recipe collection. It whips up in a fraction of the time as a traditional cheesecake and can be made a couple of days in advance. So it's perfect for the frenzied host! Serve it plain or fully loaded, your guests will be asking for seconds... and thirds.

Don't forget to pin and share it if you like it!

xo Jenny

Vintage 1972 Wilton Yearbook Violet Cake

vintage wilton yearbook violet cake

Wow, the first week of 2016 has come and gone. Makes me think that time sure does fly by! But you know, as advanced as a society we may be, we still love a good old fashioned cake. That's why this week's tutorial is a throwback cake I found in the 1972 Wilton Yearbook.

vintage violet cake 01

I purchased the yearbook (and many other years) on eBay because I wanted to try my hand at some throwback cakes/cookies/cupcakes throughout 2016. I am just in love with the old school way of cake decorating and thought it would be fun to recreate some from the yearbooks.

Here's the cake I chose: a simple yet elegant violet cake. It's easy to make and can be used for almost any occasion--just swap out the colors.

So let's hop into that time machine and go back all the way to 1972!

vintage violet cake 02


6" round cake, iced in mint-colored icing Flower nail Wax paper squares, about 50 Decorator piping bags Decorator piping tips #1, #16, #59, #102 Baking sheet or tray Buttercream in white, green, purple, and yellow Violet flower nail template (optional)


Start by placing a dot of mint icing on your flower nail and set a 2"x2" square piece of wax paper on top. The icing will secure your wax paper to the nail.

vintage violet cake 03

Use a piping bag fitted with tip #102 to make the leaves. Place the widest end of the tip closest to the flower nail. Hold the bag at 45 degrees and pipe using soft up and down motions. Increase the length of the leaf as you get to the middle and then decrease back towards the end.

Pipe 15 leaves and set aside on a baking sheet.

vintage violet cake 04
vintage violet cake 05

Stick a flower template onto the nail. Using the smaller circle as your guide, pipe the petals of the violet with tip #59. The template will help you keep the petals uniform and evenly spaced. Pipe 30-40 violets and set aside on a baking sheet.

When you've piped all of the leaves and flowers, pop them into the fridge for 30 minutes to set up.

vintage violet cake 06

Use tip #16 to pipe a shell border along the bottom of your cake. Hold the piping bag at a 45 degree angle with the tip touching the cake board. Apply light pressure to the bag while slowly lifting and pulling it towards the right. As you finish the shell, decrease the pressure, stop and pull to cut off the icing. This technique requires practice to learn it well. Don't give up!

vintage violet cake 07

With the same tip #16, pipe garlands all around the cake by using a tight zig-zag motion in a wide U-shape (like a smile).

vintage violet cake 08

Remove your violets and leaves from the fridge and place them over where the garlands meet. You can do every intersection or alternate like I did.

vintage violet cake 09

Still using tip #16, pipe three shell borders around the top edge of the cake. Start by piping the center border and then the outer two. The trick here is to pipe the shells from the outer borders in-between the center one. To clarify, think of bricks on a wall: the brick on top is always sitting in the center of the two below it. Make sense? No? Ack! :)

vintage violet cake 10

With a spoon or spatula, place a small mound of icing in the center of your cake. Start to assemble the bouquet by overlapping violets on top of violets. Don't be afraid to hide some of them completely in order to achieve height.

Finally, use tip #1 and yellow icing to pipe three dots in the center of each visible violet.

vintage violet cake 11
vintage violet cake 12

And that's it!

xo Jenny