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How To Make A Christmas Dress Cookie

One of you requested a Christmas dress cookie, I scoured the internet for ideas and found this dress as my inspiration.



I found it a little too green so I decided to add some red & white to brighten it up, you'll find the step-by-step tutorial video below.  The design seemed to mesh perfectly with this cutter shape the scallops at the bottom were a perfect match for my idea.

Here are some supplies used for this project:



Watch the video here



More dress cookies videos



My sugar cookie recipe

Here is the cookie recipe I use, the amount of cookies you yield with a batch depends on how thick you roll your dough as well as the size & shape of your cutter.
IngredientsI use a handheld electric mixer (Kitchenaid brand, I've tried others but I burn out the motors)1 pound unsalted butter, room temperature4 cups sugar4 large eggs2 tbs vanilla I mix everything together all at once
Next I add the flour (& baking powder) it is important to note that all butter & eggs are not exactly the same therefore the amount of moisture in your batter will vary. I suggest that you only add 7 cups of the flour once mixed you will be able to determine if you need to add the last cup or maybe just half (or none).
8 cups all-purpose flour, plus more for rolling the cookies1 teaspoon baking powder ** For those who might not know, this is the ingredient that makes your desserts rise so the more you add the more your cookies will rise and/or warp. 
Here is the link to my video you can see ho…

My buttercream icing recipe

Many of you have asked for my icing recipe so I made a video tutorial for you, watch it here.


Recipe:

300 grams of unsalted butter (approximately 3 sticks)

300 grams of unsalted margarine

1 tbsp of clear vanilla

1 squirt of light corn syrup

Mix the above ingredients together for 5 minutes or until well combined with your stand mixer.

Return the mixing bowl to the scale and add 750 grams of powdered sugar.

Mix this once again starting at the lowest speed until powdered sugar gets moist then increase to maximum speed to whip the ingredients for 10 to 15 minutes.

*This icing will be too stiff to work with once refrigerated, leave it out at room temperature before decorating your cake.