Sweet Creations LLC

Cakes are Fun Blog


As a Wilton Method instructor I am ALWAYS striving to improve and offer new ideas to my students.

As a cake decorator myself I am constantly looking for recipes, tips, tricks, new techniques and HOT TRENDS to add to my own arsenal.

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Natural Red Velvet Cupcakes

Posted on February 8, 2010 at 1:14 PM Comments comments (0)

Natural Red Velvet Cupcakes from Bittersweet Blog

1 1/4 Cups All Purpose Flour

1 Cup Granulated Sugar

2 Tablespoons Natural Cocoa Powder*

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 8.25-Ounce Can Water-Packed Sliced Beets

1/3 Cup Canola Oil

1/4 Cup Lemon Juice

1 Teaspoon Vanilla Extract

*VERY important, do not use dutch processed for this recipe

Preheat your oven to 350 degrees and line 12 cupcake tins with papers.

In a large bowl, whisk together the flour, sugar, cocoa, bakingpowder, and salt so that all of the ingredients are evenly dispersedthroughout the mixture.   Set aside.

Get out your food processor or blender, and toss the entire contentsof the can of beets, water included, into the machine.  Process thebeets for a solid 2 – 4 minutes, depending on how powerful your machineis, until completely smooth.  Add in the oil, lemon juice, and vanilla,and pulse briefly to incorporate.

Pour the beet mixture into the bowl of dry ingredients, and mix justenough to combine.  Equally distribute the batter between your preparedtins, and bake for 18 – 22 minutes, until a toothpick inserted into thecenter comes out clean.  Let cool completely before applying the mandatory “cream cheese” frosting.


Sugar Buzz...Prepare to be AMAZED

Posted on February 7, 2010 at 6:11 AM Comments comments (0)

Among other things I am addicted to books.  One of the BEST books on cookies I have ever seen is Cookie Swap written by Julia M. Usher.

Well, when I saw the book I looked her up...

Web Site: http://www.juliausher.com/index.html

Face Book: Julia M Usher

And last but not least on Amazon, where you can get your very own copy of

Cookie Swap: Creative Treats to Share Throughout the Year

Seeing Double Cookies for Valentine's Day

Posted on February 4, 2010 at 6:00 AM Comments comments (0)

I love cookies.  I love making them, decorating them and eating them! 

One of my favorite cookie cutters is the Wilton Comfort Grip Double Heart Cookie Cutter :

And lucky for us Wilton has several ideas for decorating these cookies on their site:

Heart to Heart http://www.wilton.com/idea/Heart-To-Heart-Cookies

Heartbeat Treat http://www.wilton.com/idea/Heartbeat-Treat-Cookies

I Heart Chocolate http://www.wilton.com/idea/I-Heart-Chocolate-Cookies

Loving Couple http://www.wilton.com/idea/Loving-Couple-Cookies

Name of Love http://www.wilton.com/idea/Name-of-Love-Cookies


Large Batch Roll-Out Cookies

Source: 2002 Yearbook


Cookie Sheet

Cookie Cutters


2 cups (1 lb.) unsalted butter, softened

3 cups granulated sugar

2 eggs

1 tablespoon vanilla extract

1 teaspoon No Color Almond Extract

5 1/2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons salt

Makes: Makes about 6 dozen 3-inch cookies.


Preheat oven to 400°F.

In mixer bowl, cream butter with sugar until light and fluffy. Beatin egg and extracts. Mix flour, baking powder and salt; add to buttermixture 1 cup at a time, mixing after each addition. Do not chilldough.

Divide dough into 2 balls. On a floured surface, roll each ball intoa circle approximately 12 inches in diameter and 1/8 inch thick. Dipcookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.


Chocolate Roll Out Cookie Dough

Source: Cupcake Fun


3/4 cup butter or margarine softened

1 cup granulated sugar

2 eggs

1 teaspoon clear vanilla extract

3 squares (3 ounces) unsweetened chocolate melted and cooled

3 cups all-purpose flour

1 teaspoon baking powder

Makes: Makes about 2 - 2 1/2 dozen cookies. Each cookie serves 1.


Preheat oven to 375°F. Inlarge mixing bowl, beat together butter and sugar with mixer untillight and fluffy. Add eggs and vanilla; mix well. Blend in chocolate.Combine flour and baking powder; gradually add to butter mixture,beating until smooth. Cover and chill until firm, about 1 hour. Rolldough approximately 1/8 in. thick. Dip cutters in flour, cut andtransfer cookies to cookie sheet. Bake 8-10 minutes. Remove to rack andcool thoroughly. Recipe may be doubled.


Large Batch Quick Pour Cookie Icing

Poured icing is the fast and easy way to cover irregular shapes like cut-out cookies. Our LargeBatch Quick Pour Cookie Icing dries smooth and hard, like royal icing,so you can add on other decorations and piped details.


5 cups confectioners' sugar sifted

1/4 cup milk

1/4 cup light corn syrup

Makes: About 3 cups of icing.

Instructions Place sugar and milk inbowl. Stir until mixed thoroughly. Add corn syrup and mix well. Forfilling in areas, use thinned icing (add small amounts of light cornsyrup until desired consistency is reached).


What the Heart Wants Cake

Posted on February 3, 2010 at 6:28 AM Comments comments (0)

If you have taken Course 1 You CAN make this cake!

Love is a many-textured thing. This heart cake combines pretty stand-upfondant hearts on a rosette-covered top, neatly-combed sides and ashell and zigzag bottom border.

Source: 2005 Yearbook


8 x 2 in. Heart Pan

Tip: 1M

Heart Cut-Outs™

Roll & Cut Mat

Icing Sculptor™

Straight Spatula

Cake Boards

Fanci-Foil Wrap


Rose Icing Color

24 ounces Ready-To-Use White Rolled Fondant

2 packages Vanilla Whipped Icing Mix

Pink Cake Sparkles™


Makes: Cake serves 18.

Techniques Used:


Zig Zag



Two days in advance: Roll out pink-tintedfondant and cut 13-15 hearts using second smallest cut-out. Let piecesdry on cornstarch-dusted surface.

Ice smooth 2-layer cake (bake two 1 1/2 in. layers to form 3 in.high cake); ice sides at least 1/2 in. thick. Comb cake sides withIcing Sculptor, using ivory (“W”-shaped) blades. Pipe tip 1M rosetteson cake top; sprinkle with Cake Sparkles and position fondant hearts.Pipe tip 18 shell bottom border; overpipe with tip 18 zigzags.



Perfectly Simple Dark Chocolate Tart

Posted on February 2, 2010 at 8:52 AM Comments comments (0)



TOTAL: 2 1/4 HRS (includes cooling)


Planning Tip: Can be made up to 3 days ahead. Refrigerate covered.



1/2 c confectioners' sugar

1/4 c walnuts, toasted and cooled

3/4 c all-purpose flour

1/4 c unsweetened cocoa powder

1/4 tsp salt

1 stick (1/2 c) butter, cut in small pieces



14 oz bittersweet or semisweet chocolate, coarsely chopped

6 Tbs unsalted butter

2 large eggs, lightly beaten

1/4 c granulated sugar

1 tsp vanilla extract

Cocoa powder for dusting



Position rack in middle of oven. Heat to 350 degrees F. Coat 11-in. fluted tart pan with removable bottom with nonstick spray.

Crust: Process sugar and walnuts in a food processor untilnuts are finely ground. Add flour, cocoa and salt; pulse to blend. Addbutter; pulse just until mixture comes together when pressed betweenyour fingers (don't overprocess-the mixture shouldn't form a ball).Scatter crumbs evenly over bottom of pan. Top with plastic wrap. Usingbottom of a small measuring cup, press crumbs evenly over bottom and upsides of pan. Remove wrap. Prick dough all over with a floured fork.

Bake 15-18 minutes until crust looks dry and slightly puffed. Let cook on a wire rack while making filling.

Filling: Stir chocolate and butter in a saucepan over lowheat until mixture is smooth. Remove from heat; whisk in eggs and sugaruntil well blended. Whisk in vanilla. Pour into warm crust.

Bake 12-15 minutes until filling is set around edges, but stillslightly jiggly in center (top of tart will look a little blistered;that's OK). Transfer to a wire rack to cool, at least 1 1/2 hrs.

To Serve: Remove pan rim. Lightly dust tart with cocoa.


Per serving: 381 cal, 5g pro, 35g carb, 2g fiber, 28g fat (15g sat fat), 71mg chol, 62mg sod

from Women's Day Recipes

A Perfect Fit Cake

Posted on February 2, 2010 at 6:21 AM Comments comments (0)

No need to puzzle over the way these fondant pieces fit together.Position some of the hearts, then use your cookie cutter to removeoverlapping areas in an inlay fashion.

If you have taken Fondant & Gumpaste you can make this cake!

Source: 2005 Yearbook


10 x 2 in. Heart Pan

Nesting Heart Cookie Cutter Set

Easy-Glide Fondant Smoother

Decorator Brush Set


Kelly Green Icing Color

Rose Icing Color

Violet Icing Color

Lemon Yellow Icing Color

Creamy Peach Icing Color

Buttercream icing

FoodWriter™ Edible Color Markers

60 ounces Ready-To-Use White Rolled Fondant

Makes: Cake serves 24.

Techniques Used: Fondant Inlay and Marking with Food Writers


Prepare 2-layer cake for fondant; cover with approximately 36 oz. of fondant; smooth with Easy-Glide Smoother.

Divide 24 oz. of fondant into 5 portions; tint green, rose, violet,yellow and peach. Roll out each color fondant 1/8 in. thick. Using 3rdlargest heart cutter, cut 3 or 4 hearts at a time in various colors. 

Position on cake to determine overlapping areas. Remove from cake andcut out overlapping portions to form an inlay pattern. Attach inlayhearts on cake with brush dipped in water; smooth edges with fingers.Repeat to cover entire cake and smooth with Easy-Glide Smoother. Letset for 2 to 4 hours. Print messages with FoodWriter.


A Gift From The Heart Cake

Posted on February 1, 2010 at 12:12 PM Comments comments (0)

If you have taken Fondant & Gumpaste you can make this cake!

On Valentine’s Day, give your special someone a Gift from the Heart. Thiscake is simple to decorate using ready-to-use rolled fondant and heartcut-outs, and it’s even easier to enjoy!


8 x 2 in. Round Pan

Heart Cut-Outs™

Roll & Cut Mat

Brush Set

Rolling Pin

Easy-Glide Fondant Smoother

10 in. Cake Circle

Silver Fanci-Foil Wrap


1 pkg Ready-To-Use Rolled Fondant Pastel Colors Multi Pack

1 pkg Ready-To-Use Pastel Pink Rolled Fondant

Buttercream icing

Makes: Cake serves 20.

Techniques Used:

Fondant Inlay

Fondant Cut-Outs™

Applying Fondant to Fondant


Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.

Cover cake with fondant; smooth with Easy-Glide Smoother.

Use largest heart Cut-Out to randomly cut fondant pieces from covered cake.

Roll out various fondant colors and cut largest heart Cut-Out; position fondant hearts in open areas on cake.

Cut various color hearts using medium and smallest Cut-Outs. Attach with damp brush, layering some on inlay hearts.

To make border, roll two 1/4 in. diameter ropes and twist to form braid; attach with damp brush.



More Fun Ideas:




Wilton Valentine 12 Cavity Nonstick Cookie Pan

Posted on February 1, 2010 at 8:05 AM Comments comments (0)

This past year we got the Wilton Christmas 12 Cavity Nonstick Cookie Pan in the store where I teach and I thought it was interesting.  See I HATE roll out sugar cookies.  Not eating them, making them.  So I figured I would give this a shot.  They SOLD OUT.

Well, now they are back for Valentine's Day!


Wilton Valentine 12 Cavity Nonstick Cookie Pan

So I got one. (with my coupon of course)

This is what the package says: "Make perfectly-shaped Valentine heart cookies every time! Just press dough into shaped cavities and bake. Each cavity has a fun Valentine design that will appear on your baked cookies! The slick, non-stick surface of this pan provides easy release, so you can give your sweetheart a perfect, sweet treat."

The first thing I did was wash and dry it thouroughly per the instructions.

Then I made the Wilton Sugar Cookie Recipe:


1 cup (2 sticks) unsalted butter , softened

1 1/2 cups granulated sugar

1 egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon No Color Almond Extract

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Makes: Makes about 3 dozen cookies. Recipe may be doubled.

Instructions Preheat oven to 400°F.

In mixing bowl, cream butter with sugar until light and fluffy. Beating egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition.

Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8in. thick. Dip cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.


And diligently pressed the cookie dough into each cavity.  The pan is non-stick so I skipped the greasing step.

I baked the cookies for the specified amount of time and they popped out easily but I was not impressed.

They were thicker than I thought they would be and well, lumpy.

So I figured must be the recipe.

My next step was to buy ready made sugar cookie dough and try that.

So I did.

Still thick, less lumpy.

So in conclusion I have decided I LOVE this pan, for CHOCOLATE molds!

I am FINALLY BACK!!!!!!!!!! YAY!

Posted on January 21, 2010 at 8:19 PM Comments comments (0)

Got locked out of my Webs account and it has taken TWO months to get back in!  I deleted 42 comments form the guestbook SPAMMERS BEWARE I AM BACK! 

Wanted all my site members to know I am also on FaceBook!

My Cakes are Fun Fan Page is open to everyone, so come be my FAN!  Be aware there is another Cakes are Fun, mine has a picture of my Chief Initiation cake, NOT the castle.

I also have a super secret Cakes are Fun Student Only Group on FaceBook where I will post special stuff just for my students!

Thank you thank you thank you for a FABULOUS 2009, I look forward to seeing many of you back in 2010!

Topsy Turvey Cake

Posted on November 6, 2009 at 8:42 PM Comments comments (0)

A friend asked me to make a Topy Turvey cake for a baby shower she is hosting this weekend so I said "Sure, I can do that." Never done it before so what is a girl to do?


And so I did and I found a great video showing how to build one. Even though this is NOT the cake I am doing (it's a bit too topsy-turvey for my needs) it is incredible to watch Janell Smith from Sugar Crazed.