Cake Stand Decorated Cookies

Beautiful Cake Stand Decorated Cookies!!  - GloriousTreats.com

I recently made time to just “play” with some cookies… to make whatever I wanted, for no reason in particular!  (It’s great fun by the way, you should try it!)

I had a new cake stand cookie cutter I’d been wanting to try, so I used that as the starting point and make a whole set of Cake Stand Decorated Cookies!

I wanted to approach this set as a cake decorator more than a cookie decorator, and make cookies that look like designs you’d see on actual cakes.  You might notice I did one cookie to resemble my Pink Ombre Swirl Cake.  =)

Most of the cookie shapes were created by using a combination of cutters, or using a knife to cut off pieces of a cookie (before baking).  Several of the designs started from a three tired cake cutter (similar to THIS one from Karen’s Cookies or THIS one from Truly Mad Plastics), several were from this cake stand cutter.

One of the cookies that ended up being my favorite, was a design I created using a few different cutters and some custom cutting by me… it’s the cookie with the white scalloped stand and aqua blue textured cake (with a red rose accent).  I shared a picture of the cookie on my Instagram account and several people asked where they could get the cutter.  I hadn’t thought that through when I was playing around with creating the cookie!  So I shot an e-mail over to my friends at Truly Mad Plastics and they happily whipped up a cutter based on my design!  So now you can purchase the scalloped cake stand cutter too!

Now let’s make some cookies!

You’ll need a batch cookies made from my Sugar Cookie Recipe (or your favorite).

You’ll need some Royal Icing.

Your choice of cookie cutters (links above to the ones I used).

I don’t have full step-by step tutorials for each cookie, but I took a photo of the first stage, second stage and finished cookies, so you can see the process a bit.  Basically, outline and flood one area at a time, based on the design you have in mind.  Be patient and allow each section to set up (30 minutes to 1 hour) before moving to an adjoining section.  This process will create the texture you see on several of the cookies.

Cake Stand Decorated Cookies - GloriousTreats.com

I’m curious which design is your favorite?

Beautiful Cake Stand Decorated Cookies!!  - GloriousTreats.com

If you love real cake stands too (as I do), I have a full blog post all about my cake stand collection.

Happy decorating!

Sprinkle Sugar Cookies

The Perfect Roll-Out Sugar Cookie Recipe.... with sprinkles!!  - via GloriousTreats.com

How can you improve on the perfect roll-out sugar cookie recipe?  Add sprinkles!

This recipe for Sprinkle Sugar Cookies adds a bit of whimsy to any cookie decorating project!

I’ve made a LOT of cut-out sugar cookies over the years… but after making this batch I feel like I’ve been doing it wrong all this time!  =)  The additional of some colorful sprinkles to my trusty sugar cookie recipe makes a great cookie even better!  I think you can taste the cuteness!  =)

Wouldn’t these Sprinkle Sugar Cookies be the perfect base for birthday cookies?  And of course you know I’m already planning all the fun holiday cookies I could make with different colors of sprinkles!

Sprinkle Roll-Out Sugar Cookies - via GloriousTreats.com

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Sprinkle Sugar Cookies

This is my tried and true sugar cookie recipe with the simple addition of sprinkles!

Yield: 18-24 medium sized cut out cookies

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
2 Tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract

Directions:

In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.

In the bowl of an electric mixer add butter and beat until smooth.
Add sugar and blend until fully combined and fluffy.
Add egg and vanilla and blend.

While mixing, slowly pour in the bowl of flour.
Mix until dough forms and starts pulling away from the sides of the bowl.

Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.

Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.

Bake 8-10 minutes in a preheated 350*F oven.

Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.
Once fully cool, store cookies in a sealed container until ready to decorate.
Cookies remain fresh (when stored well) for at least a week.

Recipe Source - Glorious Treats

Notes-
I found that after re-rolling the dough about 3 times the heat from my hands, and the moisture from the dough started causing the sprinkles to "bleed", and create streaks of color. As you roll out the dough, try to use a variety of cookie cutter shapes so that you are creating as many cookies (and as little dough scraps) as possible.

Once the cookies are arranged on a baking sheet, I place the entire baking sheet of unbaked cookies in the freezer (or fridge) for 10 minutes. This extra chill time really helps the cookies keep their shape as they bake.

This recipe is just a fun variation of the same Rolled Sugar Cookie Recipe I use all the time.  If you have not (successfully) made cut out cookies before, there are lots of tips and tricks, as well as more step by step photos in that original sugar cookie recipe post.

The Perfect Roll-Out Sugar Cookie Recipe.... with sprinkles!! - via GloriousTreats.com

Sprinkles make everything better, don’t you agree?  =)

Happy baking!

Brownie Bites with Homemade Frosting

Brownie Bites with Homemade Frosting - via GloriousTreats.com

Need a pretty dessert to feed a crowd?   Impress your guests with delicious little brownie bites with homemade frosting!

From time to time I am asked to make dessert for a large group…such a church or school event, or large party.  Although I love making desserts totally from scratch, time is not always on my side!  I like to have a few ideas up my sleeve that are pretty, delicious, and easy to make for large events.

If you start with high quality, store bought brownie bites and dress them up with a selection of delicious homemade frostings, you can easily make dessert for a crowd!  I used delicious brownies from Sugar Bowl Bakery, available at Costco and many local grocery stores.

Delicious Homemade Frostings, perfect to dress up store bought brownie bites!! - GloriousTreats.com

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Homemade Buttercream Frosting

This delicious frosting can be used to dress up brownie bites, and is equally delicious on cupcakes and cakes.

Ingredients:

12 Tablespoons unsalted butter (1 1/2 sticks), room temperature
4 oz. (1/2 package) cream cheese, cold
4 cups powdered sugar

Vanilla option-
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream (or 1 Tablespoon milk)
(garnish) fondant flowers and/or sprinkles

Mocha option-
2 Tablespoons unsweetened cocoa powder
2 teaspoons espresso powder dissolved into 2 tablespoons of hot water
(garnish) chocolate covered coffee beans

Raspberry option-
3-4 Tablespoons raspberry jam (preferably 100% fruit spread)
(garnish) fresh raspberries

Mint option-
1 teaspoon peppermint extract
2 Tablespoons heavy cream (or 1 Tablespoon milk)
green food coloring
(garnish) chopped chocolate mint candies (such as Andes mints)

Directions:

In the bowl of an electric mixer, beat the butter until smooth.

Add the cream cheese and beat until fully incorporated and smooth.

While slowly blending, add 1-2 cups powdered sugar.

Add liquid and flavoring ingredients based on your flavor choices below, and blend.

Add remaining powdered sugar, and beat until all ingredients are well incorporated, and frosting is fluffy (20-30 seconds).

Recipe Source - Glorious Treats


Delicious Homemade Frostings, perfect to dress up store bought brownie bites!!  - GloriousTreats.com

If you need to brush up on your piping skills, feel free to reference my post on How to Frost Cupcakes, which includes a quick video, and shows which piping tips produce which final look.

Which of these tasty little brownies would you chose first… raspberry, vanilla, mocha or mint?

Brownie Bites dressed up with deliciousi homemade frosting - GloriousTreats.com

 

Disclosure – I was provided products from Sugar Bowl Bakery for dessert for my daughter’s school auction.  I only work with companies I love and promote products I truly use.

Carrot Cake Recipe

Classic, homemade and delicious!   Carrot Cake Recipe - via GloriousTreats.com

I’ve wanted to share a delicious carrot cake recipe here for quite a long time!  The road block I kept running into was… what ingredients should be included in the “perfect” carrot cake?  I love my carrot cake to include nuts, raisins, pineapple and coconut… but I know not everyone agrees with this “loaded” version of carrot cake.

I recently asked readers on my Glorious Treats Facebook page to share what ingredients they like to be included in carrot cake.   Not surprisingly, the votes were quite split!

So… I set out to find a recipe that is delicious when filled with all of my favorites, but also would work with most any combination of ingredients you prefer!  Even if you’d like to omit a few of the ingredient “additions” I think you’ll find this carrot cake recipe is moist, flavorful and delicious!

This classic, homemade carrot cake recipe is loaded with nuts, raisins, pineapple and coconut, (just the way I like it!) but feel free to adjust to your personal preferences.

Moist, homemade and delicious!  Carrot Cake Recipe - via GloriousTreats.com

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Carrot Cake

This classic carrot cake is loaded with nuts, raisins, coconut and pineapple, then topped with rich and delicious cream cheese frosting!

Yield: 1- 9"x13" cake

Ingredients:

Carrot Cake

2 3/4 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon cinnamon
1 cup chopped walnuts (or pecans)
1 cup sweetened, shredded coconut
3/4 cup raisins or currants

4 eggs
2 cups sugar
1 cup oil (I used olive)
1/2 cup unsweetened apple sauce (or use an additional 1/4 cup oil)
1 Tablespoon vanilla extract
2 cups grated carrots
1 cup drained, (canned) crushed pineapple

Cream Cheese Frosting
1 stick (1/2 cup) unsalted butter
1 (8oz.) package cream cheese
3-4 cups powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoons heavy cream (or milk)

Directions:

Preheat oven to 350*F. Prepare a 9"x13" cake pan, OR two 9" round cake pans by rubbing lightly with butter or oil and lining the bottom with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.
Add nuts, coconut and raisins to the flour mixture, then set aside.
In the bowl of an electric mixer (or a large bowl and using a hand mixer), blend eggs and sugar.
Add oil, apple sauce and vanilla and blend until fully combined.
Stir in carrots and pineapple. Blend well.
While slowly mixing, pour in the bowl of dry ingredients. Blend until fully combined.
Pour batter into prepare pan(s). Spread to level, as needed.
Bake 9"x13" pan for 50-60 minutes (mine was ready at 54 minutes, in a metal pan).
The cake is ready when it appears baked on top, has a slight dome and a toothpick inserted in the center comes out clean. The top of the cake will be quite dark.
Allow cake to cool (about an hour) before frosting.

Prepare frosting -
In the bowl of an electric mixer, beat butter until smooth. Add cream cheese, and beat until smooth and fully combined.
While mixing, add the powdered sugar, a little at a time. After you've added two cups of sugar, add the vanilla and 1 tablespoon of cream.
Add additional sugar until you've reached the desired consistency and desired sweetness. Add the additional tablespoon of cream as needed.
Spread onto cooled cake (using an offset spatula).

Garnish finished cake with nuts if desired.

Recipe source - Glorious Treats

Ingredient options - If you do not care to add nuts, raisins or coconut, each of those items are optional and the rest of the recipe can remain the same. If you do not care to add pineapple, you may omit it, but I would suggest replacing with 1/2 cup apple sauce or 1/2 cup sour cream to keep the cake nice and moist.

Cake sizes - This recipe will make a nice thick cake in a 9"x13" pan, and the baking time is listed for this size. You could also bake this cake in most any combination of pans (8" round, 9" round, 10"x15" jelly roll pan, etc.) It would be near impossible to list the baking times for each possible cake pan size. The cake is done with it has a slight dome, appears baked on top, and a toothpick inserted in the center of the cake comes out clean.

Delicious homemade Carrot Cake!  - via GloriousTreats.com

Give this delicious homemade carrot cake recipe a try and share it with people you love.   This cake “keeps” quite well and is even better the day after it’s made.

Happy baking!

Pretty Cookie Packaging

Pretty Cookie Packaging - GloriousTreats.com

Oh how I love pretty packaging!  Pretty cookie packaging can elevate even a simple cookie into a beautiful favor or gift!

Certainly there are LOTS of different ways to package cookies and treats!  In fact, I’ve shared several different cookie packaging ideas over time HERE, HERE and HERE.

Although I have shown this general style of cookie packaging before, when I recently posted an image on my Instagram feed (read, please follow me on Instagram) of a pretty packaged hydrangea cookie, I had several requests to share my packaging technique.  I thought it might be a good time to revisit the idea, and share a more in-depth step by step.

So I “whipped up” another batch of hydrangea cookies and I have all the step by step packaging directions for you!

Certainly, this packaging style could be used for most any cookie or treat.

If you’d like the directions for decorating the Hydrangea Cookies shown, hop over HERE.

Let’s get started…

Pretty Cookie Packaging - Step by Step tutorial, via GloriousTreats.com

Step 1-  Assemble your supplies.  For each finished cookie package you’ll need…

1- 4″ x 9″ gusseted cookie bag (such as this)

1- 4″ x 6″ flat cookie bag (such as this)

1- piece of cardstock (in your choice of color) 3.75″ x 6″

1- piece of cardstock 4″ (wide) x 3″ (tall), folded in half lenghtwise (using a bone folder if available).

Ribbon (of your choice)

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 2-  Place the 3.75″ x  6″ piece of cardstock inside the smaller bag.  It’s hard to see from the photo above, but this has been done.

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 3-  Place the bag with the cardstock INSIDE the larger, gusseted bag.

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 4- Place your cookie inside the gusseted bag.  I like to use a spatula to avoid getting oil (from the cookie) on the bag or my hands.  If you notice, the bag that has the cardstock in it is inside one of the gussets (folds) of the bag, and the cookie is in the other fold.

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

 

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 5-  Fold over the larger bag until it meets the top of the cardstock, and/or the top of the cookie.

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 6-  Grab your pre-folded piece of cardstock and use it to enclose the folded bag (as shown).

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 7 – Staple the folded bag and folded cardstock all together.  I usually do two staples, one on each side (as shown below).  If you do not want the staples to show, you can staple the folded bag only, then use double sided tape to hold down the folded cardstock.

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Step 8 – The packaged cookie is almost complete, simply add ribbon to cover the staples and complete the look.

Pretty Cookie Packaging - Step by Step, via GloriousTreats.com

Now you have a beautifully packaged cookie, and the oils from the cookie will not stain the paper backing.  Feel free to mix and match different paper and ribbon to coordinate with your cookies.

Certainly this packaging technique is a bit more time consuming and costly than the standard cookie bag tied with a piece of ribbon.  I do not package my cookies like this for every occasion, but I do find it’s perfect for a special little gift, or extra pretty favor.

Love hydrangeas?  In additional to my hydrangea cookie tutorial, I have a pretty post on hydrangea cupcakes.

Happy baking, decorating and packaging!