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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.

SUPPLIES

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

DIRECTIONS

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 😊

Savory Cauliflower Leek & Mushroom Scones

cauliflower-scones-1.jpg

I'm really excited to be writing this because 1) it's not sweet per my usual blog post and 2) I'm entering this recipe into my first food contest. Ahh!!

Let me just say that I've always had a disdain for scones. Whenever I ate one it was always so dry and hard as a rock. It wasn't until I made my first scone at The Gourmandise School that I was awoken to the beauty of a great, fresh scone. This recipe is my take on a savory scone while fulfilling the requirements of the contest I'm entering.

I really hope you enjoy it as much as I did eating creating it!

SUPPLIES

2 cups all purpose flour 1 tsp kosher salt 1/8 tsp ground pepper 1 tbsp baking powder 2 tsp granulated sugar 6 tbsp cold unsalted butter, cut into 1/2" cubes 2 cups sharp cheddar cheese, shredded 4 strips thick cut bacon 1/2 cup leeks, minced 1 cup Cremini mushrooms, chopped fine 1/4 of a cauliflower head, steamed and processed very fine 1/2 cup heavy cream

DIRECTIONS

  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. In a large sauté pan, cook bacon and remove from pan. Let cool and crumble.
  3. Drain excess bacon fat from pan, reserving one tablespoon, and turn the heat to medium-high. Add bacon fat, leeks, and mushrooms to pan. Cook until mushrooms have browned and wilted, about 5 minutes. Remove from stove and let cool.
  4. Place cauliflower into a microwavable bowl with about 1/2" of water on the bottom. Cover lightly with plastic wrap and microwave on high for 3 minutes. When done, transfer to a food processor and pulse until very finely ground.
  5. In large mixing bowl, whisk together the flour, salt, pepper, baking powder, and sugar. Sand the butter into the flour mixture by rubbing the cubes and flour between your fingers.
  6. Fold the cheese, bacon, leeks, mushrooms, and cauliflower into the flour.
  7. Add heavy cream until dough doesn't crumble and is slightly tacky. You may not need to use all of the cream.
  8. Transfer dough to a lightly floured surface and shape into flattened circle, about 1" thick.
  9. Cut circle into triangles and brush any remaining heavy cream on top.
  10. Bake for 20-22 minutes or until golden. Serve with a side of crème fraîche of desired.

Wish me luck!
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!

SUPPLIES

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

DIRECTIONS

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

Spider-Man Deadpool Deco Roll Cake for Valentine's Day

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Hello! Today I'm bringing you this awesome and fun Japanese-style deco roll cake featuring our favorite Merc with a Mouth and Webhead in a Valentine's Day embrace, much to Spidey's chagrin.

I'm using a chiffon cake recipe from The Gourmandise School (where I'm currently enrolled) with chocolate mousse on the inside. They don't have the recipes on their website, but you can certainly substitute this Taste of Home recipe to achieve the same result.

Here goes!

SUPPLIES

Chiffon cake recipe w/filling of your choice Gel food colors in: red, dark red, blue, hot pink, light pink, black Small bowls for mixing Toothpicks Butterknife Offset spatula Parchment paper cones or decorator piping bags Parchment paper Small drinking glass Plastic wrap Paint palette Small brushes

DIRECTIONS

Start by preparing your chiffon cake batter per the recipe, including preheating your oven, but stop before adding the whipped egg whites. Spoon one tablespoon of cake batter into five separate bowls. Add a drop of gel food coloring to each bowl and mix until well blended.

Next, spoon a heaping tablespoon into each bowl and fold into the batter with a butterknife or spatula. Add the remaining egg whites to your largest batter bowl and fold in until just combined.

Deadpool Roll Cake

Make five parchment paper cones (via my tutorial) and fill them with the small batches of cake batter. Use a cup to help keep the cone upright as you fill it.

Set your image under a piece of a parchment paper inside a sheet pan. Snip a very tiny hole from the end of your black cone and fill in the black areas of your image. You may not need to do this if the batter is already dripping from the tip. Pop the pan into the oven and bake the black batter for 60 seconds. Remove the pan and let it cool.

Deadpool Roll Cake1

Finish decorating the characters by piping in between the baked black lines with the proper colors. I suggest having an extra copy of the image beside you for reference. Pop the sheet pan back into the oven, this time baking it for two minutes. Remove the pan and let cool.

Add the rest of your batter and spread it with an offset spatula. Bake for 18-20 minutes or until cooked all the way through.

Deadpool Roll Cake2

Once the cake has cooled completely, run the back of a butterknife along the edge of the pan. Set a piece of parchment paper over the cake, flip the pan over, and pop the cake out. You may need to give it a firm tap to release the cake.

Deadpool Roll Cake3

Gently remove the piece of parchment paper from the cake and place a clean sheet of parchment and turn it over again. This part is optional. You can flip the cake without paper, too.

Deadpool Roll Cake4

I forgot to do this step, but you definitely want to brush some simply syrup on the cake before spreading your filling. Chiffon cake is pretty dry, so you need to moisten it a little. If you don't know how to make simple syrup, it's a basic 1:1 sugar to water recipe. Just heat the water until the sugar dissolves and voila! Simple syrup. :)

Now cut the ends off in a diagonal then evenly spread your filling leaving a 1" border around the cake.

Deadpool Roll Cake5

Set the cake up so the image is on the opposite end because you don't want to accidentally roll it up! Make tight, but gentle rolls all the way to the end, using the parchment paper to help you.

Transfer the roll onto a large piece of plastic wrap and cover it tightly, twisting the ends. Once it's wrapped you can shape the roll to make it nice and even. Pop it into the fridge for at least an hour. You want the filling to firm up so when you slice it, it won't fall apart.

Deadpool Roll Cake6

After an hour, you can take the roll out of the fridge and do some touch ups if you need to. Just dip your paintbrush into some food coloring and lightly paint the areas that need some extra care.

The last thing you want to do before putting your roll cake on a pretty serving dish is to cut off the ends so you have nice sides that highlight the swirl.

Deadpool Roll Cake7

And that's it!

xo Jenny

Valentine's Day Rose Cake

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Hello everyone! At first I'll admit I didn't want to do a Valentine's Day tutorial. I mean, how played out is that, right? BUT, when I was rummaging through my Wilton Yearbooks for a Wilton TBT tutorial, I came across this rose cake and thought, "Why the heck not?"

1991 Wilton Yearbook

So here I am, fulfilling the cliché of a Valentine's Day tutorial for y'all at home. Hopefully you won't be too upset with me! Heh.

I am using a styrofoam cake dummy for this tutorial because I wanted to save/display the cake when I was done. Rest assured, the technique is the same whether you use real cake, a cake dummy, buttercream, or royal icing (as I am here). I'll provide you with some added details about what to do before decorating a real cake below.

SUPPLIES

10" cake of your choice flavor/filling Buttercream icings in white, green, and at least 3 shades of red Decorator bags Decorator piping tips, #6, #47, #67, #104, #199 Piping bag couplers Flower nail Wax paper squares Sheet pan

DIRECTIONS

Tip: Before decorating your cake, be sure to crumb coat it with a thin layer of buttercream. This will ensure your decorations will adhere to the cake once you get started. If you've never layered and frosted a cake before, check out this tutorial by Libbie Summers. It's short and she gets right to the point!

Start by filling a decorator bag with your lightest shade of red icing. Attach a coupler to your bag so you can change the tips as you progress through your cake. Using tip #6, pipe a vertical line down the side of the cake (Fig. 1). Switch over to a new bag filled with white icing and tip #47 to pipe horizontal strips of icing about 2" wide over the vertical (Fig. 2). The space in between should be about the width of the tip. Next, pipe another vertical adjacent to the horizontal strips (Fig. 3) and repeat, but this time pipe the strips in the empty spaces between the first (Fig. 4). Keep going until you have weaved the entire cake.

Note: If your weave doesn't match up perfectly in the end, don't worry. Mine didn't either! Try to make it blend as best you can and make this the back of your cake. Honestly, I've seen so many Craftsy classes where the PRO instructor tells you to do just that! Ha.

Valentine Rose Cake 1-4

Switch out tip #47 to #199 and pipe a rope border around the top of the cake (Fig. 5). SweetAmbs has a great 30 second tutorial of this technique here. With that same tip, pipe a shell border (or in my case, a really bad version of one--ha!) along the bottom (Fig. 6).

Valentine Rose Cake 5-6

Set your cake aside to start piping roses! Take your flower nail and pipe a dab of icing on it. Press your wax paper square on to your nail. Now, this is when I'm deviating from Wilton because I'm...lazy. If you've ever taken a Wilton class, you know that the "Wilton Rose" involves two tips, #12 and #104. Well, most people in the industry don't have time to switch between tips when they're making a crap ton of roses, so they just use one tip, #104. And although I'm not in the industry, my laziness abounds.

Here is a very quick tutorial on how to pipe a rose using only tip #104. Take one of your red icing bags equipped with tip #104 and pipe four cones in the center of the square. You want to pipe them on top of each other to create a nice mound of icing for the petals to sit on. Then with the wide part of the tip facing down, pipe three petals near the top of the mound (Fig. 7). The best way I can describe the motion is to think of piping rainbows. You want to squeeze and make a rainbow-motion for the petals. Getting wider as you progress to the bottom of the rose.

I used about 30 roses of various sizes to fill a 10" round cake. If your cake is larger or smaller, adjust the number or roses. If you have extra, you can freeze them to use on another cake later. Set the roses on a  sheet pan and pop them in the fridge for 30 minutes to set up.

When they're nice and firm, remove the wax paper and pipe a small dab of icing on the bottom and set them on top of the cake. You can pipe mounds of icing to create height (Fig. 8) on the cake. Play around with the placement of the roses (Fig. 9) and if they start to get soft, put them back in the fridge for a few minutes. Once you have the arrangement you like, pipe leaves in between the roses with tip #67 and green icing (Fig. 10).

Valentine Rose Cake 7-10

And that's it!

Happy Valentine's Day, lovers. 😘😝