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Contact Info

You can contact me via email

Mailing address: 

Marlyn Birmingham
P.O. Box 99900 RX 161 998
RPO Portobello
Brossard (Quebec)


  1. I have your mini gingerbread house cookie cutter.

    Where shall I mail it?

    Coni Cookies, Mountain View Ca.

  2. Hi!
    I love your creations. Thanks for sharing them with us through your blog and video tutorials.
    Happy holidays!
    (From São Paulo, Brazil)

  3. Hello, I wanted to get an inquiry, as I can get in touch with you?

    1. Hi, I can be reached at

  4. Hi Marlyn,
    I love, love, love your work and your videos, have watched them too many times to admit, so relaxing too! My email address is
    We are on the same wave, because I just finished several "princess" cookie (ball gowns) for my friend's birthday; she has had several years of hell, cancer, divorce, etc. and needs someone to encourage her to feel like a princess.

    I used many of your techniques on the gown skirt, the mounded pleats, sugaring sections at a time, and combining two different cutters into one cookie. Used the top of one dress with puffed sleeves and the skirt of a ball gown cutter that was very full, it created the perfect Cinderella look.

    Your execution is so flawless, and I am finding that so many factors are involved in creating the perfect icing. Just a teaspoon of water can make a huge difference in the flow... working on my execution as it still a long way to go! You are so gifted! Can't wait to see the princess castle video!

    A dedicated fan,

  5. oopps, correction

  6. Hello I LOVE your videos on YOUTUBE and think you are the best out of any artist of cookies out there.. I first wanted to say sorry If I ever offended you or said anything that was to harsh, sometimes I say things that I think is advice but it sounds rude and I'm sorry if I did that to you. I was BLOCKED from your site to comment and had no idea why, but that is all I can think of that I may have been a little to harsh. My name on on youtube is "NAYLA GIRL" and I would love to be able to comment and get your advice on so many things and I PROMISE to watch my wording and realize maybe what I have said was harsh.. SO sorry and I understand if you don't want to let me subscribe but if you do I promise to never put anything that will offend you again.. Thank you, Nayla Girl

  7. Dear Marlyn, First of all your work is amazing and very inspiring. I made the gum ball machine today but the cookies broke. I used a very simple sugar cookie recipe. I saw on your video you cut out the cirles and windows while the cookie is still hot! Am I correct? Well my cookie just fell apart when I tried!Can you please tell me the recipe of the cookie you are using for this particular project? I would really appreciat as I want to make this for Easter Sunday for the kids!Please please help me!Thank you so so much in advance! I am looking forward to your reply!Have a hippity hoppity Easter :)Zsizsi


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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.


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.