SweetArtFactory Blog


Valentine Cookie Craze!

Valentine Cookies

 

Hugs & Kisses CookiesSweet Heart Cookies

Valentines Day Cookies

You Need:

  • Baked and cooled sugar cookies (see Recipes)
  • Cookie Cutters – we have 100’s to choose from
  • 1 batch Royal Icing (see Recipes)
  • Food gel paste colors you desire
  • Edible Quins and Pearls

Supplies Needed: Small spatula, writing tip #3 or #4, disposable decorator bags and toothpicks.

  1. Make cookie dough recipe. Cool in the refrigerator for 2 or more hours. When ready to use, take out of the refrigerator. Roll cookie dough out on a floured board with a rolling pin (make cookies about 1/8 to 1/4 inches). Continue to dust rolling pin with flour to prevent the dough from sticking. Using cookie-cutter – cut out cookie shapes. If using cookie sticks (we carry 6 & 8 inch), lay them under the cookie before baking. Press lightly to make sure the cookie stick adheres to the cookie before baking.  
  2. Bake cookies as directed on recipe. Allow cookie to cool before decorating. While cookies are cooling, make the royal icing or roll out fondant.  

Royal Icing Decorating:

  1. After making royal icing, create the colors you desire by adding food gel paste and mix well. Royal icing dries fast so keep your bowl of icing covered at all times with a wet paper towel or saran wrap.
  2. When ready to decorate, fill a decorator bag with a #3 or #4 tip and desired color of royal icing. Carefully outline the cookies with the icing to create a seal around the cookie. Once this border outline is dry, you will be able to spread a layer of icing inside the border to create a beautiful top layer of your cookie.
  3. Using spatula or knife, spread a layer of desired color icing on the top of the cookie. Allow drying before creating designs.
  4. Using some of my designs, create your own cookie designs using a variety of icing colors and the #3 or #4 tip.
  5. Adorn cookies with edible quins and sprinkles. Allow to dry before stacking or packaging.


Sweet Treats in 2010!

We at SweetArtFactory.com want to wish you a “sweet-filled” new year. This new decade has great potential for learning and growing, along with wonderful family and friends.

We are filling our store with new products every day to make your baking and decorating easier and more fun! Take a look at all the new cookie cutters, quins, confetti, pearls and flavorings we have added to make every event special and memorable. Throughout the year we will post new decorating ideas, recipes and products to give your creative talents a whirl.

Feel free to contact us at support@sweetartfactory.com – anytime!

  

 

This is a cookie basket I made for an colleague of mine. I used her favorite colors – dusty pink and green.

“Heart Filled Cookie Bouquet Basket

Cookie Bouquet

Cookie Bouquet

Heart to Heart Valentine Bouquet Cookies

You Need:

  • Baked and cooled sugar cookies (see Recipes)
  • Cookie sticks (8 inch cookie sticks)
  • Heart cookie cutter (we carry a variety of sizes)
  • 1 batch Royal Icing (see Recipes)
  • Americolor Food gel paste (we carry a variey of colors)
  • Disposable decorating bag
  • #4 Decorating tip
  • Small spatula (we used the 8 inch straight spatula)
  • Basket with florit foam ( to hold the sticks in place)

Step-by-Step

  1. Make cookie dough recipe. Cool in the refrigerator for 2 or more hours. When ready to use, take out of the refrigerator. Roll cookie dough out on a floured board with a rolling pin. Continue to dust rolling pin with flour to prevent the dough from sticking. Using heart cookie-cutter – cut out hearts.
  2. Before laying out cookie dough hearts onto a cookie sheet, lay a cookie stick onto the cookie sheet. Carefully lay the heart cookie over the top 1-2 inches of the stick. Carefully press the cookie into the stick. When the cookie bakes, the stick will bake into the cookie. This will give cookie sturdy support when creating your cookie bouquet.
  3. Bake cookies as directed on recipe. Allow cookie to cool before decorating. While cookies are cooling, make the royal icing.
  4. After making royal icing, create the colors you desire by adding food gel paste and mix well. Royal icing dries fast so keep your bowl of icing covered at all times with a wet paper towel or saran wrap.
  5. When ready to decorate, fill a decorator bag with a #4 tip and desired color of royal icing. Carefully outline the cookies with the icing to create a seal around the cookie. Once this border outline is dry, you will be able to spread a layer of icing inside the border to create a beautiful top layer of your cookie.
  6. Using spatula or knife, spread a layer of desired color icing on the top of the cookie. Allow drying before creating designs.
  7. Using some of my designs, create your own cookie designs using a variety of icing colors and the #4 tip. Use swirls of “s’s”, wiggling lines, straight lines crossing over with polka dots, write “love” message, and create tiny hearts.
  8. Adorn with sprinkles if desired. Use tweezers to lay the sprinkles on the cookies.
  9. Once the icing is dry and hard to the touch, you can create a beautiful heart basket by inserting cookies into florist foam or Styrofoam. Insert pieces of tissue paper to create a colorful look. Adorn basket with ribbon. If you are planning on transporting the cookies, you can stack the cookies for shipping or transport.



Christmas Cookies & Cupcakes

Quick and Simple Holiday Cupcakes
So easy you can get your children involved with the decorating!

Holiday CupcakesWinter Cupcakes

You Need:

  • Any flavor cupcakes, baked, cooled and refrigerated
  • 1 tub of store-bought white or vanilla frosting
  • 1 recipe of Wonder Cream Decorators Frosting (see frosting recipes)
  • Variety of candies and sprinkles

Supplies Needed:

  • Holly & Berries Cupcake: Small star tip – #16, disposable decorator bag, leaf green food paste/gel, red hots candies
  • Christmas Tree Cupcake: Small star tip – #16, disposable decorator bag, leaf green food paste/gel, multi-colored tree lights quins, mini red hearts quins
  • Christmas Wreath Cupcake: Small star tip – #16, disposable decorator bag, leaf green food paste/gel, mini red hearts quins, white Airheads candy (for bow)
  • Christmas Tree Ornament Cupcake: Small writing tip – #2, disposable decorator bag, Christmas tree quins, red sugar, gum drops
  • Snowman Cupcake: Small star tip – #16, disposable decorator bag, sky blue food paste/gel, black gel tube (buy in grocery store), orange gum drop (for nose), snowflake quins
  • Snowflake Cupcake: Small writing tip – #2, disposable decorator bag, blue food paste/gel (add coloring to tub of frosting).
  • Cute Christmas Tree Cupcake: Small star tip – #16, disposable decorator bag, leaf green food paste/gel, snowflake quins

  Cute Cupcake Tree
No one will know it’s cupcakes!Cute Cupcake Tree  

You Need:

  • 11 or more cupcakes, baked, cooled and refrigerated
  • 1 recipe of Wonder Cream Frosting (see frosting recipes)

Supplies Needed: Small star tip – #16, medium star tip – #18, 2 disposable decorator bag, red food paste/gel, leaf green food paste/gel, red licorice rope, gum balls or mini jaw breakers.Step-by-Step:

  1. Arrange cupcakes into a tree shape (I used 10 for the tree and one for the tree base). To make the base I cut one cup cake in half and place half piece on bottom of tree.
  2. Mix green food gel with ¾ of white frosting. Insert #18 tip into decorator bag. Add green frosting. Starting at the bottom of the tree, make large tight u’s along the tree outline. Continue to add another line of tight u’s until you get to the top of the tree.
  3. Mix red food gel with remaining white frosting. Insert #16 tip into decorator bag. Add red frosting. Make small u’s along base of tree. Make red star at the top of the tree.
  4. Cut licorice rope to make string of lights. Adorn with colorful gumballs or jaw breakers.

  Cherry-Fudge Cupcakes
So easy, so divineMakes 24 2-inch diameter cupcakes
Ingredients:
1 package devil’s food cake mix
1 (21-oz.) can cherry pie filling
2 large eggs
1 teaspoon almond flavoring or extract
Step-by-Step:

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Line cupcake pan with liners
  3. In large bowl, beat ingredients together on low speed for 20 seconds. Increase speed for at least one minute until well mixed.
  4. Pour into cupcake liners about 2/3 full. Bake for 20 – 25 minutes, depending on your oven. Check for doneness before removing from oven. Cool and refrigerate prior to decorating.

  Apple Ginger Spice Cupcakes
Sweet memories of holiday traditionsMakes 24 2-inch diameter cupcakes
Ingredients:
1 package gingerbread cake mix
1 (21-oz.) can apple pie filling
2 large eggs
1/4 cup all-purpose flour
1 teaspoon almond flavoring or extract

Step-by-Step:

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Line cupcake pan with liners
  3. In large bowl, beat ingredients together on low speed for 20 seconds. Increase speed for at least one minute until well mixed.
  4. Pour into cupcake liners about 2/3 full. Bake for 20 – 25 minutes, depending on your oven. Check for doneness before removing from oven. Cool and refrigerate prior to decorating.

 

Copyright © 2008 Sweet Art Factory

 

 

Heart of Christmas Cookies
See recipe section on website www.SweetArtFactory.com for my sugar cookie recipes

Holiday Cookies 

You Need:

  • Baked and cooled sugar cookies
  • 1 batch Royal Icing
  • Candy sprinkles

Supplies Needed: Spatula, writing tip #4 and small star tip #16, disposable decorator bag, leaf green and Christmas red food paste/gel and heart cookie cutter.

Step-by-Step:

  1. After making royal icing, create the colors you desire by adding food gel paste and mix well. Royal icing dries fast so keep your bowl of icing covered at all times with a wet paper towel or saran wrap.
  2. Using spatula or knife, spread a layer of red, white or green royal icing on the top of the cookie.
  3. Make two decorator bags with writing tip and star tip. Using star tip, make small cursive “e’s” or cursive “j’s” to create a border around the cookies. To make the beard of Santa, make cursive “o’s” and cursive “e’s” for the border of his hat. Using the writing tip, make cursive lettering to create whimsical designs for the cookies. Be creative!
  4. Adorn with sprinkles. Use tweezers to lay the sprinkles on the cookies.
  5. Once the icing is dry and hard to the touch, you can stack the cookies for shipping or transport.

Below are some other fun cookies designs using Christmas tree and gingerbread men cookie cutters. Have FUN!!

Gingerbread Cookies

Christmas Tree Cookies

Christmas Cupcakes

Christmas Cupcakes

Wreath Cupcake



Easy to Make Christmas Cakes

It’s beginning to smell a lot like Christmas! I love the aroma of the holiday season – sweet cinnamon, gingerbread, apple cider, Christmas pine and all the baked goodies that tempt the taste buds. It’s these delightful scents that bring family and friends together to share in special moments of celebration.

My passion for decorated sweets has inspired many holiday designs to pass on to you. This month I have created stress-free and fun cakes and cookies for you to enjoy making.  

May your days be filled with sweet baked goodness and special time to celebrate the reason for the season with the ones you love.

Jill Foster

“Christmas Wreath”

Christmas Wreath Cake

You Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe at sweetartfactory.com)
  • Airheads candy – two red taffy pieces
  • M & M’s – red and green

Supplies Needed: Spatula, medium star tip – #18, disposable decorator bag, and leaf green food paste/gel

Step-by-Step:

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula.
  2. Mix remaining frosting with green food paste to create a dark green. Put medium tip into pastry bag.
  3. Make large cursive “j’s” around the top border. Repeat another layer of “j’s” in between the “j’s” to create a wreath. Adorn with red M & M’s.Wreath Cake

     

     

  4. Soften one red Airhead in the micrrowave for 5 seconds. Stretch the Airhead candy to create a ribbon. Fold both ends into the middle to create a red bow. Using the other Airhead candy, cut the ends of the bow and stick to the back of the bow. (see cake photo). Place bow on top of the wreath.
  5. Adorn bottom border of the cake with M & M’s.

My Cute Christmas Tree

Christmas Tree Cake

You Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe below)
  • Miniature candy canes
  • Skittles

Supplies Needed: Spatula, medium star tip – #18, disposable decorator bag, leaf green food paste/gel and Christmas tree cookie cutter.

Step-by-Step

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula.
  2. Mix remaining frosting with green food paste to create a dark green. Put medium tip into pastry bag.
  3. Using a Christmas tree cookie cutter, mark the top of the cake to create an outline of a tree.Christmas Tree Cake

     

     

  4. Using the tree as your outline, make cursive “u’s” to create the tree. Start the row of “u’s” at the bottom of the tree and work yourself up to the top.
  5. To create the top border, write a cursive “e’” and then an upside down “e” and continue to make the border. Practice on a plate prior to putting it on the cake. The bottom border is cursive “e’s”.
  6. Using the miniature candy canes, create hearts on the side of the cake and the bottom of the tree, as well as the “J” in JOY.
  7. Adorn the tree and rest of the cake with colored skittles. I used the dark purple for the base of the tree and the yellow for the stars.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Simple to Make – Pumpkin & Puppies Cake

“Pumpkin Patch Basket”

Pumpkin Patch Basket Cake

You Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe below)
  • Fruit slices candy (orange)
  • Brown food paste
  • Green food paste
  • Candy corn (optional)

Supplies Needed: Spatula, medium star tip – #18, leaf tip – #352, disposable decorator bag.

Step-by-Step:

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula.
  2. Split remainder of frosting, mix one with green food paste and the other with brown food paste. Insert the medium star tip into a decorator bag and fill with brown frosting. Insert the leaf tip into a decorator bag and fill with green frosting. Snip the end of each bag so the tip is halfway through.
  3. Using the brown frosting, outline a basket on the cake. Add a line of frosting from top of basket to bottom of basket. Make small crosses over the top of the line you just made. Add another line.frosting basket

     

     

  4. Add crosses over the new line, in between the crosses you made on the other line.frosting basket

     

     

  5. Continue adding lines and crosses until you reach the end of the basket. Decorate the outline of the basket by making small I’s around the basket.frosting basket

     

     

  6. Make the pumpkins by cutting orange fruit slices in half-lengthwise. Cut a sliver off the inside of each candy piece. Stick the two slivered pieces together to form a pumpkin shape. Arrange pumpkins in the basket (as shown above).candy pumpkins

     

     

  7. Using green frosting with leaf tip, make small u’s around the top and bottom border.
  8. With green frosting, make small leaves for each pumpkin. Finish by decorating around the cake with candy corn.

Spiced-Up Cake
12 Servings

You Need:

  • 1 (18.25 ounce) box yellow cake mix (515 g)
  • 2 ½ tsp ground cinnamon (12 mL)
  • ¾ tsp ground nutmeg (4 mL)
  • ¼ tsp cloves (1 mL)
  • 3 eggs
  • 1 1/3 cups water (325 mL)
  • 1/3 cup vegetable oil (75 mL)

How-To-Make: Preheat oven to 350 F (180 C). Lightly grease and flour two 8 or 9-inch cake pans. In a large mixing bowl, mix together all the ingredients. Beat on low mixer speed until well blended. Transfer to cake pans. Bake for 35 – 40 minutes or until done. Allow cake to cool. Transfer cooled cakes to cake plates. Cool in refrigerator for 2 hours before decorating.

Cream Cheese Wonder Frosting

  • 1 tub of cream cheese store-bought frosting
  • 1 ¾ cups Crisco® shortening
  • 1 box powdered sugar (3 ¾ cups)
  • 1 tablespoon warm water

In a mixing bowl combine the frosting and shortening. On low speed, beat the frosting and shortening until mixed well. While mixer is still on, slowly add the powdered sugar. Add warm water and beat until the mixture is smooth. If the frosting seems stiff, add some more warm water. If the frosting seems too runny, add powdered sugar.

Creative Cake Tips and Tricks

Frosting Flavors:
To make different frosting flavors, I use Torani syrups instead of expensive extracts. Torani syrups come in large bottles (these syrups are usually added to coffees and sodas). My favorites are the almond, French vanilla, hazelnut, caramel and lemon. If you want to maintain a white frosting color you must choose Torani syrups that are clear colored.

Torani

Thickening Frosting for Roses:
To thicken your frosting to make sturdy roses or flowers, add small amounts of lump-free powdered sugar until you have the consistency you desire.

Using Black for decorating:
Making black frosting is the most difficult color to create. You have to add a lot of black food paste to get a true black. If I am making black lines on a cake (like a spider web), I will use black piping gel. With piping gel you only have to add a small amount of black food paste to get a true black. Piping gel is sold in most cake decorating supply stores. I also find black candies to create black designs. Black licorice twists, licorice pieces, gumdrops, jelly beans, and black gum drops can be used.

Weights and Measurements:
For those who like to use weights when baking, here are a few ingredients with weights and measurements.

Butter/Shortening 2 Cups = 1 lb
All-Purpose Flour 4 Cups = 1 lb
Cake Flour 4 ½ Cups = 1 lb
Granulated Sugar 2 Cups = 1 lb
Powdered Sugar 3 ½ Cups = 1 lb

 

Puppy Love

My friend Trudy wanted me to make a birthday cake for her daughter Ally. They both came to watch and assist in making this original “puppy love” cake. The puppy cupcakes were a last minute idea. I’m so glad we did it. They are soo cute.

Puppy Cake

Puppy Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



FALL FUN with Baking & Decorating

Happy Fall you-all – it’s turkey time! Thanksgiving is my favorite holiday because it’s a day filled with family, friends and food. I love finding new recipes to make the day extra delicious. The house is filled with smells of baked pies, holiday breads and of course the turkey – YUM! As you prepare for this festive occasion I hope you will be with the people you love the most. The best part of Thanksgiving Day is the calories don’t count!

With the baking season in full bloom you can create decorated baked goods and still have time to enjoy the festivities. No more slaving in the kitchen while everyone else is having fun. That’s why the Write Way to Cake Decorating was created – to make your life sweet and simple!

As the ovens turn on and the mixers are whipping up sweet delights, I hope my “Making the Baking Season Fun and Easy” tips will inspire you to grab your apron and get baking. I have a fun “Totally Turkey” cake that is great for children to make with you. My cake recipe for this month is called “Pecan Spice Cake” using non-dairy creamer.

Enjoy the cakes I have made this month as well as one I made for my friend Renee for her 50th birthday. 

Go to www.SweetArtFactory.com for cookie cutters, decorating and baking supplies for all your holiday creations! 

Have a blessed and thankful month,
Jill Foster

Autumn Cupcakes
Great for the dessert table at Thanksgiving!Autumn CupcakesYou Need:

  • Any flavor cupcakes, baked, cooled and refrigerated
  • 1 tub of store-bought dark chocolate frosting
  • 1 tub of store-bought white or vanilla frosting
  • Variety of candies and sprinkles

Supplies Needed: Small writing tip – #2, disposable decorator bag, and orange food paste/gelStep-by-Step:

  1. Put frosting in a microwave safe bowl. Microwave frosting for 10 seconds. Your frosting needs to melt enough to look a glaze.
  2. Carefully dip the tops of your cupcakes into the glaze. Allow the glaze to dry for 15 minutes or longer.
  3. Mix orange gel paste in white frosting to make a vibrant orange color. Insert writing tip into decorating bag. Snip end of bag about ½ inch.
  4. Make designs on top of the cupcakes with orange frosting. Use a toothpick to create the web look.
  5. Adorn the cupcakes with candies and sprinkles.

   “Totally Turkey”

Totally Turkey Cake

You Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe below)
  • Chocolate fudge frosting tub
  • M & M’s (autumn mix)
  • Candy corn (caramel flavor)

Supplies Needed: Spatula, medium star tips – #18 & #21, disposable decorator bag, ruler, beverage cup

Step-by-Step:

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula.
  2. Using a beverage cup, make a circle (as shown) to create the turkey body and head.Totally Turkey Cake
  3. Put tip #21 in a decorator bag. Add Chocolate fudge frosting. Make u’s to create the turkey body. Make circles to create the turkey head.
  4. Using a ruler, make lines to create the turkey feathers (as shown). Use chocolate fudge bag to make lines where you made the ruler marks.
    Totally Turkey Cake
  5. With the remainder of the white frosting, add some of the chocolate fudge frosting to create a light brown color. Put tip #18 in a decorator bag and add the light brown frosting. Fill in each turkey feather by making small u’s. Make small u’s on the top and bottom border of the cake.
  6. Decorate the turkey using M & M’s and candy corn. To make the turkey gobble, use red M & M’s. To make the turkey feet and feathers around the turkey body, use the candy corn.

Pecan Spice Cake
12 Servings
This cake is easy to make with a delicious flavor using coffee creamer! You can alternate with other creamer flavors like hazelnut, vanilla or pumpkin spice.

You Need:

  • 1 box Yellow Cake Mix
  • 2/3 cup Southern Pecan Coffee Creamer-Liquid
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • ¾ cup chopped pecans
  • ¾ cup raisins

How-To-Make: Preheat oven to 325 degrees F. Lightly grease and flour two 8 or 9-inch cake pans. In a large mixing bowl, mix the first five ingredients with a mixer. Once mixed well, fold in the pecans and raisins. Transfer to cake pans. Bake for 30 – 40 minutes or until done. Allow to cool in the pan for 10 minutes. Turn cakes onto cake plate and cool before putting in the refrigerator.

Additional Tip: I use caramel topping as my filling with this cake. It makes it extra delicious and gooey when cutting into it.

Making the Baking Season Fun and Easy

  1. If trying a new recipe, do a test run before making it for a special occasion. If your baking time is different than the recipe, make a note of this on your recipe.
  2. Have your ingredients prepped and ready before getting started.
  3. To help lessen cracking in your loaves of holiday bread, let the batter sit in the loaf pan for 20 minutes prior to baking.
  4. To keep crisp cookies crisp, store them, when cooled, in a tin or can with a loose cover.
  5. To keep soft cookies soft, store them in an airtight container with apple or bread slices, changing frequently. They help mellow and moisten the cookies.
  6. Pay careful attention to pan size. Bars baked in a pan that’s too large result in a cake-like treat — not a toothy, chewy one. Bars baked in a pan that’s too small tend to be dry and crumbly.
  7. Resist the temptation to check on your creation while it’s baking. Opening and closing the oven door affects the outcome. When you open the oven you let cool air in the oven and it decreases the oven temperature.
  8. Undercooked cakes tend to sink in the middle and may be unusually heavy.
  9. Overcooked cakes are dry and have thick crusts. If you overcook the cake, you can slice off the tops to take the over-baked parts off.
  10. If your cake doesn’t look done in the time allotted by the recipe, see if it’s springy to the touch and insert a toothpick. If it’s got a spring to it and the toothpick comes out clean — you should be good.
  11. For a great apple pie, variety is the secret ingredient. Each type of apple has its own unique qualities. Combine them for a complex flavor and pleasing texture.
  12. For flaky pie crust, keep all of your ingredients super cold to keep the butter from melting. Chill the bowl, freeze small pieces of butter, use ice water and a machine (not your warm hands) to blend ingredients and work in the coolest corner of your kitchen.
  13. For superior flavor, use the freshest ingredients available. Flour, eggs, butter and spices can all pick up flavors from other things on the shelf, so buy fresh for the best results.
  14. Make your baked goods the day before a special event. Many times they taste better the next day.

All About Flour!

What makes a certain flour good for one recipe and bad for another? Gluten! When flour is moistened and mixed for dough or batter, gluten forms from the protein in the flour. Some flours have more protein, some less, forming more or less gluten, which is key to making breads expand and cakes stick together. For the best baking results, learn about these three basic types of flour:

  1. All-purpose flour is a blend of hard and soft wheat. The balance of gluten from these creates the texture you want for quick breads, pie crust, cookies and most everyday uses.
  2. Bread flour has a higher gluten-forming protein content, creating dough that is nice and elastic. This makes it ideal for making kneaded breads.
  3. Cake flour is made with soft wheat, producing less gluten, so your cake will have that perfect delicate and slightly crumbly texture. Note that self-rising cake flour is different.

When substituting an alternative flour (whole wheat, rice, oat, soy, etc.), you’ll need to balance the change in gluten.

Holiday Shopping List: During the holidays I always make sure my kitchen is stocked with baking ingredients so I am always ready to whip up a goodie!

Flour, sugar, baking soda, baking powder, salt, eggs, milk, pure extracts (vanilla and almond), butter, Crisco shortening, pecans and walnuts, canned pumpkin, bananas, semi-sweet chocolate, holiday spices, vegetable oil, and powdered sugar.

Cake Club Members Photo Spotlight

Renee's Birthday Cake

I made this cake for my closest friend Renee for her 50th birthday party. I used white chocolate piece for the sign, cornelli lace for top of the cake and small e’s for the borders using a #16 tip. And the roses were made using a chopstick and leaves tip #352.



Pumpkin Praise!
October 31, 2009, 4:09 pm
Filed under: Autumn Cakes & Cupcakes | Tags: , , , ,

Do you feel it? It’s baking season creeping in. Although we still have warm days here in Southern California, it’s the crisp evenings that means, “turn on the oven and bake!” I have been teaching a lot of classes which is always a lot of fun. Recently I taught a 4-week teen class where the kids learned how to decorate cupcakes, cookies and cakes. It is exciting to see their enthusiasm. An 11-year old girl said she watches the Food Channel more than the Disney channel. She wants to be a pastry chef when she grows up. That’s inspiring!

For this month, I have designed four cakes to choose from. The first two are adorable pumpkins that will delight any harvest or Halloween party. The third one is a Beary Sweet cake that is so easy to make and a great party cake for any age. The last cake I designed is a super simple dessert cake using mini Oreos. You can whip up this cake just minutes before the guests arrive.

Something exciting is happening with my decorating business. This month I launch a new website that will feature decorating products, ideas and recipes. This business venture grew from all the questions about where to get decorating supplies. I went searching on websites and found that most of the supply sites are hard to navigate and there weren’t “how-to” ideas to inspire decorators that want quick and simple ideas.

When you have a chance, go to www.SweetArtFactory.com. I hope it becomes your online shopping experience for all your decorating products.

Remember to stay Sweet and Simple,
Jill Foster

“Cute Pumpkin”

Cute Pumpkin Cake

Cute Pumpkin Cake 

You Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe below)
  • Green or brown ice cream cone
  • Green Airheads candy (blue and red if making the pumpkin face)
  • Mini pumpkin candies
  • Green food paste
  • Orange food paste

Supplies Needed: Spatula, medium star tip – #18, leaf tip – #352, disposable decorator bags, bamboo stick or small dowel.Step-by-Step:

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula.
  2. Take ¾ of remainder of frosting and use orange food paste to make a deep orange color. Use remaining white frosting to make green frosting, using green food paste.
  3. Insert star tip #18 in decorator bag and fill with orange frosting. Snip the end of the bag about ¾ inch. On top of cake, make pumpkin outline by making long lines like a pumpkin. Fill in the pumpkin by make little cursive e’s.
  4. Make extended e’s along bottom border.
  5. Insert the leaf tip into a decorator bag and fill with green frosting. Snip the end of each bag so the tip is halfway through. Make leaves at the top of the pumpkin and on bottom border. Add mini pumpkins to bottom border.
  6. Using knife, cut the top of the ice cream cone and place at top of pumpkin to create pumpkin stem.
  7. Unwrap a green airhead candy and cut four long strips. Roll each strip around a dowel or bamboo stick to create curly leaves. Place on top of pumpkin.
  8. To create pumpkin face, cut shapes (mouth, eyebrow and eye) with red and blue Airheads candy. Make nose using mini pumpkin.

  Beary SweetBeary Sweet CakeBeary Sweet CakeYou Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe below)
  • Round Cookie (I used Marie’s cookies)
  • Lollipops
  • Sprinkled covered chocolates
  • Brown food paste

Supplies Needed: Spatula, small star tip – #16, medium star tip – #18, disposable decorator bags.Step-by-Step:

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula.
  2. Take ¾ of remaining frosting and add brown food paste to make brown frosting for the bear face and paws. Place #16 tip in decorator bag and snip end to reveal half of the tip. Add brown frosting.
  3. Place #18 tip in a decorator bag and snip end to reveal half of the tip. Add remaining white frosting. Make wide cursive u’s along top border. Make cursive l’s along bottom border. Make a swirl in the center top of the cake.
  4. Using brown frosting, make bear face by making tiny cursive u’s around cookie. To make the mouth of the bear, make a small swirl. Place covered chocolates to create nose, eyes and ears. You can use other candies to create face if you cannot find the covered chocolate pieces.
  5. Using brown frosting, make bear paws by make swirls (see photo).
  6. Place lollipops along sides and top of cake.

  Black and White Dessert CakeBlack and White CakeYou Need:

  • 2 (8 or 9 inch round cake (any flavor), baked, cooled and refrigerated
  • 1 batch Jill’s Wonder Cream Frosting (see recipe below)
  • Mini Oreo Cookies

Supplies Needed: Spatula, medium star tip – #18, disposable decorator bag.Step-by-Step:

  1. Level and fill your cooled cakes. Spread White Wonder Cream Frosting on top and sides of cake. Smooth with a straight edge metal spatula. TIP: Put crushed Oreos in center for a delicious filling.
  2. Place #18 tip in decorator bag and

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