Make.Bake.Celebrate Celebrating the Sweet Life Wed, 26 Jul 2017 16:24:21 +0000 en-US hourly 1 Circus Animal Cookies (Crazy big!) Wed, 26 Jul 2017 16:11:08 +0000 Giant Circus Animal Cookie Tutorial

It’s a bird! It’s a plane! No it’s a giant Circus Animal Cookie! Wearing a party hat?!

As a matter of fact it’s a whole Animal Circus Cookie parade!

You guys. YOU GUYS! Are these not the cutest not so little hat wearing sprinkle covered cookies ever? I almost feel guilty about wanting to bite those little hats right off. Almost. Oh and did I mention they are giant…yea that’s my almost ten year olds hands, and they fill them right up!

Giant Circus Animal Cookie Tutorial

Now why did I make giant Circus Animal Cookies you ask? Well first, why would I NOT make giant Circus Animal Cookies. I mean you guys! Circus Cookies are these best. You wouldn’t believe how many bags of cookies we went through during this project. I needed some for ya know, research, and next thing I know it was an empty bag. Crazy thing that happened like three times. Those kids I tell ya. *wink wink*

Anyway back on topic here. Recently I have become part of the team at Sweets & Treats. YAY! As part of that dream gig I get to help set up and style parties with their amaze products. This particular party was all about Circus Cookies, and I just knew it needed some GIANT cookies to kick things off. (PST! Don’t forget to visit the party!) How did I know? Uhhh giant cookies guys. Everybody needs a giant cookie everyday once in a while.

Giant Circus Animal Cookie Tutorial

To make these cookies I busted out some fun cutters I’ve been hanging onto for awhile now, these large animal cutters by Sweet Elite. They come in this adorable set with bodies and heads separate so you can mix, match, and layer them. However this particular time I wanted one flat cookie. The little hat actually came from the same designer in a set here. It’s actually pretty easy to piece these guys together! The trick is to first cut parchment paper the size of your baking sheet. Roll the dough out on the parchment paper covering as much as you can. I was able to cut two animals on each cookie sheet. Start at one end and cut the body, then head, then hat if you would like. Do the same for the second animal and THEN remove the dough around the pieces you want to stay together. This way you don’t have to move your cut cookies at all and the pieces can stay together right where you rolled them. I baked two at a time for about 12 minutes using my recipe here. As these guys are so big you’ll want to bake them a little extra them normal. to be honest mine probably could have used another minute or two. When you pull them out of the oven let them cool completely right on the pan so you won’t risk breaking. If you have to have the pan to bake more wait a few minutes and gently slide the cookies off using the parchment paper to cool. Moving them while warm puts them at risk to break. I’m not so great at taking process pics during baking (I’m such a mess!) but you can see the lines here how this guys baked right together.

Giant Circus Animal Cookie Tutorialw

Decorating these guys was SO simple. Just a combo of pink and white icing for the bodies and hats. Then I added just a little of the Sweets & Treats Circus Cookie Sprinkle Mix to trim the hats. For the “sprinkles” I mixed up a rainbow of 20 second icing with my leftover icing and piped them on in little circles. If your looking for a great way to save time grab some rainbow Sixlets and just drop them on while the icing is still wet. SO easy. Sadly I didn’t have access to any Sixlets at the time.

If your new to decorating cookies, I have lots of info to get you started. Check out Rolled Cookies 101, Decorating Cookies 101, and Royal Icing 101.

Now that you know how to make the cookies, you guys have to go check out the full party! head on over to the Sweets & Treats blog and check it out here.

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Waffle Cone Sugar Cookies Wed, 12 Jul 2017 20:51:48 +0000 Waffle Cone Cookie Tutorial

I have some great news guys. I’ve finally got into an exercise routine that I really love. I mean seriously. One that I’m always excited about and I have no trouble sticking too. Would you guys like more info? You know I would love to share. It’s called “the ice cream walk”. First I load a 25 pound baby on my back. Then we hike down to the center of our sweet German village where we scramble around trying to order 5 cones with one scoop of ice cream (no matter how hard we try our German just doesn’t even make the cut here), then we hike back to the house up a hill that about kills me. Sometimes the kids have me play a little chase game which totally gets the heart rate going. Ok so maybe this isn’t the best plan exactly. But it’s just so good!

One thing our family loves about life here in Europe is how there are so many opportunities to just slow down and enjoy life (and ice cream!). In almost any German village you will find an eis cafe. They all have what seems to be the exact same ice cream cone sign hanging out front, and they are all filled with the best flavors of amazing ice-cream at crazy low prices. Seriously it’s less the 5 Euro for our whole family! They make it was too easy to just stroll on down there after dinner and enjoy a cone with the kiddos. The fact that there’s a beautiful fountain and cozy benches out front makes it all the better. Ice cream walks have definitely become a special thing for our family and I know they will last as a memory for our girls. Plus gotta get my work out in! HA. But seriously if you saw the hill we walk up you would agree.

Waffle Cone Cookie Tutorial

Which bring me of course to these cookies. When I first opened up my Sweet Sugarbelle shape shifters I knew I just had to make some simple waffle cone cookies. But wait what if I want more then one scoop? How about two or three?! Thankfully her set comes with the best scalloped edge cutter that allowed me to do exactly that! To create the 2 and 3 scoop cookies I simply used the edge cutter and cut off the top of the scoop after pressing the cutter into the dough. Then I used the same edge cutter to trim the top of the scoop and piece them together. Even better though that left an imprint for easy decorating later on! Whoot whoot! The only thing I did’t do but saw in hindsight was to use the scallop cutter to imprint the same scoop lines on the single cones. It was totally fine without but it would have made it a bit easier. I should probably mention I also cut each scoop at a slant so it had a wobbly effect.

Waffle Cone Cookie Tutorial

Seriously I just love how her cutters are SO versatile! Love love love.

I had actually intended to make these little scoops with cute faces on them, but when I got to the end I just couldn’t do it. I liked them just like this! I don’t feel these really need a full tutorial because they are pretty much standard as far as technique goes. I started with the cones and iced them all waffle cone brown. Then once that crusted over I did the ice cream scoop, one at a time putting the sprinkles on while wet. To finish up I used my flooding icing to add the little bottom part to the scoops. If you want a more realistic approach another thing I tried was to take my pick tool and gently “break up” the frosting just after it crusted over. It gave it such a realistic look. To finish I added a little line for the cone. I decided to forgo the typical waffle lines…and I love how they turned out! If your new to cookies and would like more info be sure to check out Rolled Cookies 101, Royal Icing 101, and Decorating Cookies 101. Also be sure to check out the cookie section for lots more cookie tutorials and inspiration!


Watermelon Cookie Tutorial Fri, 07 Jul 2017 17:00:50 +0000 Watermelon Cookie Tutorial

Man – we’ve got ants. But we’ve also got watermelon. And cookies. So really…I’m down with the ants!

Are you guys ready for another cookie tutorial? I know, I know…I’ve been on a cookie kick lately. Totally guilty. But it’s not my fault (it never really is, right?) it’s totally Sweet Sugarbelle’s fault. I’ve finally got my hands on oodles of her new cookie decorating cutters and tools and I can’t help but use them! Plus watermelons you guys, watermelons! The cutest summer fruit – tied with pineapples of course. Which don’t you worry…those are coming.

Watermelon Cookie Tutorial

Let’s jump right in and talk watermelon cookies here. The truth is I kinda really dislike making watermelon cookies. The reason? Those darn seeds. There’s just not a perfect way to make the little seed shapes for this type A baker. A flooding icing is hard to drag and keep them consistent. And making a million seeds first and dropping them on it ok, but not my favorite as it requires lots of prep and then you have to drop them on just right. But after 2 rounds of watermelon cookies this summer, I’ve found a great way to make those pesky little seeds! The first round was for my daughters end of school party. She loves two things in life. Watermelon and bacon. And since I felt bacon end of school year cookies were a little strange even for me, we went with watermelons. But I just wasn’t happy with those darn seeds. But I was determined to try them one more time. And it just so happened as I was about to crank up the oven a box arrived with Sugarbelle’s new multi cutter in it! I was already using the triangle cutter in her original shape shifters set but now I could make little watermelons to go along with! And even better unbeknownst to me that’s exactly how she intended them to be used. Which meant just like the rest of her cutters, it came with a template that allowed me to make the seeds even easier! Score all around. On the first set I made little bite marks but I totally forgot on this set. So sad too because I had just got these in the mail as well! But my favorite part? I used little egg cutters to make seeds! They were the perfect way to finish off these cookies.

Watermelon Cookie Tutorial

You can see here the cutters I used. The new muti-tool is SOOO great! It allowed me to cut lots of little cookies all at once. Anything that saves me time get a LOVE from me. Oh and the ants!


Let’s make some cookies!

If your new to cookies be sure to you can always check out Rolled Cookies 101 here, Royal Icing 101 here, and Decorating Cookies 101 here. This will give you all the basic info to get you started decorating cookies from baking to flooding.

Your going to need:

small and large triangle cookies
red outline icing
red flood icing
pink outline icing
pink flood icing
dark green outline icing
dark green flood icing
white piping icing
mint green piping icing
black piping icing
black 20 second icing (a very small amount for any bodies)
black sprinkles
small angled spatula

Step 1: Pipe and flood the green portion of watermelon.

Step 2: Pipe and flood pink and red watermelon parts. Let dry for several hours or even overnight.

Step 3: Once the green and pink or red icing is dry you can now use the stencil to make the watermelon seeds. In order to do this pipe black piping icing onto angled spatula. Then gently hold the template in place with your finger tips, very carefully holding it at the top and bottom. Then gently smooth the piping icing over the stencil with the piping icing on the spatula. Pull the stencil up and tada! Seeds! A little tip that may help is to add a layer of packing tape around the small stencil to make it easier to handle. Also, I recommend trying this on parchment paper first before you try it on cookies. It took me a few tries then I had it down.

Step 4: Next you can pipe on the mint green and white stripe detail.

Step 5: Now it’s time to add those ants! You will need to pipe the ant bodies on using 20 second icing one little dot at a time. Go around and place one dot of icing on each of the cookies, let them all sit for 10-15 minutes and being piping the second dot. After piping the second dot you can add the sprinkle “legs”. Then repeat with the third body dot. The reason you need to wait a little in between each dot is they need to harden just a tad so they don’t run together.

Now if your wondering how I got the additional little sprinkle ants, I simply piped them on parchment paper the same way, let them dry, then peeled them odd!

Are you guys ready to try out your own watermelon cookies? Don’t forget you can also make your some Build Your Own Burger cookies to finish up the meal!

Angry Firework Cookies Tue, 04 Jul 2017 01:20:45 +0000 FireWorkCookies2WM

So I write this fun little thing called a blog (Hi, welcome to my blog!). On said blog I share creative sweet inspiration and tutorials. Why? Well so others can join in and make it too of course! But the key to success here, is probably posting the inspirational treats on said blog, before it’s reader actual needs them. So you know…they can maybe oh I dunno, use the idea? Oh yea, that little part seemed to escape me. Posting a 4th of July tutorial hours before 4th of July is probably a bad idea. FACEPALM

UGH. Seriously you guys WHAT is my deal. I’m beginning to think I may need to glue an actual calendar to my eye lids. If only there was a small device I could carry in my pocket or even on my wrist that allowed me to properly plan my life and stay on schedule! The 4th of July just slipped right through my brain this year. I mean it literally comes on the same day every year the fourth-of-July to be exact. And yet somehow here I am the day before the 4th sharing a holiday specific cookie. Will you guys forgive me? I mean to be fair…it does come again next year? (just don’t ask me…clearly I won’t have a clue)

Firework cookies tutorial by Make Bake Celebrate

Too late or not, I just love these cookies and HAD to share! Because well, I love them! One of my goals is to make more treats with faces on them. Why? Because I love them and I’m always too chicken to add faces. I get to the end of the cookies and I convince myself I’m going to ruin them with my sub par face making skills. Seriously. But while I was laying in bed one night dreaming up sweet treats ( we all do this right, totally normal?) I thought, why have I never seen fireworks with faces on them? Obviously they would be angry or scared because they are about to get blown to smithereens. So it was time to change that. And here they are…and I kinda love them.

Firework cookies tutorial by Make Bake Celebrate

Now what would these cookies be without a few accessory cookies? Like a pop star without backup dancers thats what! To assist these guys in their mission of RWB cuteness I made a few simple stars with “fuses” on them and a few actual fireworks. I debated on what color to make the “sky” but I felt like the grey needed to come on over from the main cookies to mesh.

Firework cookies tutorial by Make Bake Celebrate

For these cookies I used the firework (also a pencil) cutter from Sugarbelle’s shapeshifter set. I also used the bite cutter from her new specialty edger set to make the part where the smoke and fuse are. They paired so perfectly together! I am OBSESSED with the new edge cutters! Fine them HERE. To merge the cookies together when I rolled out the dough on my parchment paper I first cut the fireworks in the same placement I planned on baking them in, giving them enough space to bake. Then I cut the “bite” on the end. I then removed all the excess dough and baked them right where I cut them. I didn’t even press them together or anything they bakes together well, and not a single one broke off during decorating.

And that’s a wrap folks! I hope you guys have a SPARKLING 4th of July.

Firework cookie tutorial by Make Bake Celebrate

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Letter Board Cake Tutorial Tue, 20 Jun 2017 19:51:15 +0000 Letter Board Cake Tutorial

You guys, I’ve finally solved my issue of my lack of ability to write in frosting. Heck my handwriting with a pencil is just plain terrible. From now on to heck with icing, I’ll just stay it with a letter board.

If your anywhere near the wonderful world of social media, you’ve definitely noticed the trending letter boards. What use to be a plain boring tool for businesses to convey a simple message has turned into a huge stylish trend. Letter boards are no longer just for waiting rooms, if you take a peek around Instagram you’ll find them filled with the funniest of messages, styled with the trendiest of props, and my fav, of course, surrounded by sprinkles! It’s become a fun tool to communicate in a stylish way with online followers. Now you all know I’m kinda a late bloomer when it comes to trends. I don’t like to hop on just any bandwagon and when I do it takes me a bit of convincing before I jump all in. I’m a little old school like that! But cake, I am always behind a cake. And I mean always.

Seriously, how fun is this cake? Wouldn’t this be fun for a modern birthday party? You could could literally write whatever you want on it. Or maybe leave some letters out to entertain the party guests. You know I’m always one to encourage playing with your food! I had a little too much fun playing around with all the things I wanted my cake to say, but I have to admit ” You want a piece of me?” Was def a favorite. I guess I like a little cake with tween like sass, more reason to eat it after all.

Letter Board Cake Tutorial

I’m really happy to say this cake is actually pretty easy to make, even for a beginner. It is a fondant cake but don’t worry anybody could make it! Let’s talk about a few things that made this cake come together. First your going to need some fondant letters to write out all those punny messages. I found this Sweet Creations letter set a couple years ago at Country SweetArt Kitchen. Unfortunately I’m having trouble locating them there right now but I did find some on Amazon here. These letters are about 1 in tall. Now in reality they are a little big for a true letter board ratio, but I wasn’t exactly going for a realistic look. I like a little whimsical feel to my creations. They worked perfectly for me!

Letter Board Cake Tutorial

Now here’s the other big guy in this cake, a DIY impression mat. In order to form the fondant into a letter board texture I made a little DIY impression mat out of paper party straws from Sweets & Treats! I have to say, it’s possible there is some fancy shmancy impression mat that is made to do this exact same thing. Honestly I didn’t even look, because that would require ordering a super specific tool that I would never use again and my guess is you wouldn’t either! Soo DIY impression mat it is! Basically, all I did was hot glue the paper straws to a 10in cake board then use a little washi tape to smooth out the edges so fondant wouldn’t get pressed inside. I should note that you definitely want to use a firm straw, regular thin plastic straws would probably cave under the weight and not leave the impression you want.

Letter Board Cake Tutorial

NOTE! Due to the nature of this cake it will need to be completed over the course of two days. The initial fondant work will need to dry overnight or atleast for several hours so it can be moved without stretching.

Here’s what your going to need:
letter cutter set
paper straws
hot glue
2 10in cake boards
small food safe paint brush
8. oz white fondant
8oz. black fondant
wax paper
powdered sugar for dusting
silver luster dust (optional)
vanilla extract
buttercream frosting (about 2.5 cups)
10X10 cake (you will be trimming it down a little)

Step 1: First you will want to make your impression mat. This will set the size of your cake. I lined them up on a 10in cake board using 39 straws (2 packs). This brought the dimensions to 9 3/4in X 7 3/4in.

Step 2: To make the black part of the letter board first roll out your black fondant on a sheet of wax paper about 1/8in thick. (It’s best to use a guided rolling pin.) Make sure you’ve rolled your fondant big enough to cover the entire straw board. Dust the top of your DIY impression mat with a VERY LITTLE powdered sugar to keep it from sticking and then gently lay the black fondant over it. Before removing the wax paper gently rub the wax paper with your hand or even better a fondant smoother. You want to press the fondant down into the straws. I even took a straw and gently rolled it along the wax paper to emphasis the crevices of the straws. Once you can see the shape forming through the wax paper gently remove it. You don’t want to press too much with the wax paper on or it will stick to the paper when you pull it off. Trim off the excess black fondant around the straws and place in a ziplock bag for storage. Your letter board will need to sit overnight to let dry.

Step 3: Next you will need to make your fondant letters. Just roll the white fondant about about 1/8in thick and cut them with the letter cutters. Sometimes if the fondant is a little too sticky still some of them will stick to the cutters. In order to help with this I like to roll out the fondant and let it sit out for about 5 minutes before I actually start cutting the letters, this lets it dry up a little. The set also came with a handy little tool to help push the letters out. You may need to gently reshape the letters a bit, then lay them on the wax paper to dry overnight with the letter board.

Step 4: After you’ve finished the black and the white pieces you can mix a little of your black and the rest of the white to make grey for the trim of the letterboard. On wax paper, roll to strips of grey fondant. Cut 4 stripes of fondant 10in long by 1/2in long. Gently make sure they are straight and then leave them alone to dry as well. You can cut the angles later. (It never hurts to cut a few extra pieces just in case of breakage!)


Step 5: Trim your cake so it’s level on top. Then take 1 1/4in off one side. This will leave you with a cake that is 10in X 8 3/4in. Now gently place the cake on the cake board, if you would like you can first trim the cake board down as well. Or just have a little extra on the sides sticking out. Frost the entire cake in a crumb coat of buttercream. (New to buttercream? Find my recipe HERE!) Place your cake in the fridge to chill for about 20 minutes.

Step 6: You can’t see this part of the cake in the pictures but I actually covered the sides on the cake in grey fondant as well. To do this simply measure the height of you cake and each side and cut 4 strips on fondant to make the same dimensions. Let them dry for just a little bit (or they will stretch) and they gently press them to the sides of the cake.

Step 7: Now for the fun part! First you want to fit your board and your frame together to make sure it’s the correct size before placing it on the cake. Gently slide your frame pieces around your black letter board. You will need to lift the grey pieces just a little to lay them over one another at the corners. Don’t cut just yet! Take a final measurement of the entire frame and make sure that it’s just slightly larger then the cake. No more then a total of 1/4in larger or the frame will fall off! The size should be pretty close but depending on how much frosting and how accurately you measured you may need to trim a little off the black part to get it to the size you need. (Because I’m super type A, I actually cut a piece of paper to the exact same size as my frosted cake and cut the pieces while on top of the paper just to be sure.) Once your confident your letter board and frame will fit on the cake you can now cut the corners of the frame. To do so lay them in the exact position they will be on the cake, overlapping at the corner and simply cut straight down with a knife. Gently transfer each piece from the wax paper to the cake. (Sliding off is best!) After the black main piece is centered you can place the frame on and gently press into place.

Step 8: Now this is the fun part but totally optional. If you would like the grey frame and sides to be silver, take a little bit of luster dust and a tiny bit of vanilla extract and mix it in a tiny bowl with a food safe paint brush. This will make a silver paint. Your paint should NOT be runny. If it is let is sit for a bit until some of the extract evaporates. Paint silver all over the frame and sides. To create a galvanized look take a clean paper towel and very gently dab the paint after a few minutes. If your scared of getting this all over the black you can also take the time to paint the silver on the frame before it goes on the cake. I’m a risk taker what can I say?

Step 9: Now all that’s left is to add a whitty little saying, and eat that cake! To permanently adhered the letters to the cake you can brush the back of the little letters with a tiny bit of water or a tiny bit of corn syrup.

TIPFUL! Is your black fondant looking dusty? Maybe a little powdered sugar left on it? In order to get that black fondant shining take a regular household steamer and place if a few feet away from the fondant cake. Let a very small amount of steam hit the cake just until the shine comes back!

Happy Pill Cookies Tue, 06 Jun 2017 20:15:31 +0000 Happy Pill Cookies

What did the cookie dough say to the cutter?

Cut it out, you don’t impress me much!

(Bonus points if you know what 90’s song that makes me sing!)

Admit it. It had you rolling…right? You obviously live for my punny jokes. :) I mean why do I even have a blog. Really I should go into writing comedy or like greeting cards for something. You’re right…I wouldn’t last a day. They would laugh me right out of the office. In a bad way. But hey they WOULD be laughing!

And laughing and smiling is what I’m here for folks, and if that punny didn’t work for you I have cookies that will do just the trick. Happy pill cookies! I mean cookies/happy it’s basically the same word right? You add in some amazing sprinkles and you’re gonna get a contact happy just from being around them!

Happy Pill Cookies

I’ve been having so much fun playing with fondant cookies lately. They are really so under appreciated. They are really so much fun to make and SO easy. (I love you royal icing but sometimes you’re a pain in the you know what) While I was playing around in my cookie cutter stash, I mean organizing…my cookie stash. I came across this O cutter and remember I had been wanting to make happy cookies covered in sprinkles. Then as I was wrapping up my organizing I remembered my fav fondant letter set from Sweet Elite would make the perfect imprint on the cookies!! I could barely stand the cuteness and I got started right away. My color inspiration was this Unicorn Cake sprinkle mix from Sweets & Treats. I’ve been dying to use it! But wait I was missing something! A quick little chat with graphic magician Design Eat Repeat and BAM we have the CUTEST happy pill cookie printables! So now you can not only make these cute little guys, you can make a whole bunch and package them up to share the happiness! So much fun. Head on over HERE and check out Design Eat Repeats post and grab the printable for yourself. But be warned you just may get lost in her awesomesauce! Then come back and see how you can easily make these cookies your self.

Happy Pill Cookies

Click on over…I’ll wait!

Got your printable? Good. Let’s make cookies!

Happy Pill Cookies

Here’s what your going to need:

rolled sugar cookie dough
O cookie cutter(s)
snap together letter emboss set
fondant rolling pin
fondant + food coloring
corn syrup
food safe paint brush

Step 1: First you will need to bake your cookies. I used my recipe and method here. Any rolled sugar cookie of your liking will work. But I like to use one that doesn’t change shape too much. You can bake them all one size like I did and make some smaller ones to go with. If your cutter has a middle cutout leave it in and bake them with! I used my recipe here.

Happy Pill Cookies

Step 2: Color your fondant however you would like. Roll out the fondant and cut pill shapes using the same O cutter(s) you used for the cookies. If your center piece on the cutter goes all the way through don’t worry! Gently take your finger and press the center piece pushing it ever so slightly against the outer O. It will stick back together and leave the subtle lines. For all one color pills simply use a knife to gently press a line at the half way mark on the cookies. For two color cookies cut each O in half. While doing these steps try not to move the actual fondant Os as little as possible or you may bend them out of shape. Let the fondant set for about 20 minutes before putting them on the cookies.

Happy Pill Cookies

Step 3: To apply them to the cookies brush a very thin amount of corn syrup on your bare cookies then place the fondant cutouts right on top. At this point you can take your Sweet Elite letter set and press it in to form the word HAPPY. (or CHILL!) I only put HAPPY on about half of the cookies leaving the others blank for sprinkles. On the little cookies I simply put H like a pill would have.

Step 4: Once all of your cookies are covered in fondant it’s time for the sprinkles! Chose the side you would like to cover in sprinkles and very gently brush a very thin layer of corn syrup on the fondant you would like to cover. Then holding the cookies over a bowl pour sprinkles on them and shake off the extra.

Happy Pill Cookies

NOTE! Store the cookies lightly covered in a plastic wrap for the first night. After that you can cover them in a sealed container. Otherwise the fresh fondant may gather moisture and get soggy.

And now you’ve got all sorts of HAPPY pills to keep you, well HAPPY!

Gelatin Bubble Garland – On a Cake! Tue, 23 May 2017 20:57:25 +0000 Gelatin Bubble Cake

Have you guys ever had this epic idea BUBBLING up inside that you just couldn’t barely wait to make happen. It doesn’t have to be cake. It can literally be anything. You got it? That one thing that was the BUBBLES to your ocean? This was totally that cake for me. I had this epic idea and in my head it was perfect. It was going to be the cutest, pinkest, bubblyest, 2 year old lovingest (yea I’m just making up words here, just go with it) cake evvvaaa. And then I got started, and you know added all those human flaws perfectly paired with reality. And the cake quickly because nothing like what I was thinking. Like even a little. It was more riddled with flaws then epicness. I didn’t have the cake pan here that I thought, and then the fondant turned too bright…and GAH! My epic bubbly cake dreams were well…bursting.


But you know what…I decided to keep on keeping’ on. Because in the end…it was a cake. A yummy, buttercream covered, sprinkle tossed, ever loving cake. And it was for a two year old which I’m pretty sure after the word cake – we covered all her expectations. And guess what, in the end…depsite the flaws and despite the few hundred changes I had to get to the end result. I was happy, and feeling accomplished non the less. Why am I telling you guys this. Are you thinking but Toni, you’re suppose to be convincing us how awesome this cake is and how we can make it too!! Well the real deal is because I get so many comments across social media that bring me both joy and sadness, and I wanted to take just a moment to address those comments and empower some fellow bakers, makers, and sprinkle shakers! Many people will say I wish my ___ looked like that. I can’t ever get my ______ to look like that. Wish I had your _____. And to that I say…it ain’t all sprinkles, rainbows, and perfectly piped cakes guys. And while I adore the those sweet compliments, I also see a whole lot of comparison stealing some joy! Sometimes the idea comes right out as you excepted, but many many times it does not. Sometimes it comes out even better and sometimes well, it’s just not your favorite. But in the end guess what, you just put a little more experience into your baking bucket. Yay for knowledge deposits.

I find that no matter what the outcome I’m always learning more and more and more. With every baking success and definitely with every fail even the epic ones, no more so on the epic ones, I’m learning the best of lessons! Those lessons become experience, and experience becomes success. Because in the very end you guys, no matter the outcome, YOU HAVE CAKE!

Gelatin Bubble Cake

Now that we have all that bubbly feeling back let’s talk about these bubbles! Gelatin bubbles! Which I feel totally obligated to say right up front…although pretty easy the process was messy! No matter how hard I tried I seemed to make a gelatin mess of some sort. So don’t say I didn’t warn ya, ;) Alsssooo I just want to point out that YES these bubbles are edible. But remember they re just made of gelatin, so they won’t be very tasty. You can however add a few drops of oil flavoring and try to spruce them up a bit.

I actually made this cake for a friend’s little girl who was turning 2. Her mom gave me free reign over the cake – the best kind of cakes! When I started thinking what do 2 year olds like? I couldn’t help but think bubbles, balloons, and confetti! While brainstorming I came back to a memory of seeing gelatin bubbles on the internet awhile back and I really wanted to try some myself. That covered the balloons and bubbles and the confetti well – SPRINKLES! I was SO pleased with just how easy the bubbles were and how CUTE!

So if you want to try a few of them your self let’s get right too it.

Gelatin Bubble Cake Tutorial

Here’s what your going to need:

small balloons (I used water balloons)
paper straw, or lollipop stick
washi tape
a small amount of shortening
2 .25 packets of gelatin
4 tablespoons cold water
luster dust and or food coloring
a straw stand, piece of styrofoam, or something to insert the straws into for drying

Gelatin Bubble Cake Tutorial

Step 1: Prep the balloons. You will want to blow them up in whatever sizes you would like but I recommend sticking between 1-2.5 inches. If your using bigger balloons you might end up with a balloon “nipple” sticking out of the top. How I made them smooth was after blowing up placing my pointer finger and thumb in an o shape, then starting at the top of the ballon sliding down and squeezing the balloon thinner. Then twist, tie, and tape your balloon to the paper straw.

Step 2: With a clean hand rub a very small amount of shortening over the balloon. This will help keep the balloon from sticking during removal.

Gelatin Bubble Cake Tutorial

Step 3: To prepare the gelatin first pour the water into a small bowl or cup. Mix in the gelatin stirring until a thick paste has formed.

Step 4: Add in luster dust, food coloring, or both. You can add about a 1/8 of a tsp of luster dust but you will only need a TINY bit of coloring. And by tiny I mean use the toothpick to take color from the cap instead of dropping it in. The luster dust gives the balls a less transparent look and a sparkle. To bring the gelatin to a pastel color I added both my needed color and white.

Step 5: Once you thick gelatin is colored place it in the microwave for 10 seconds until it’s a liquid again. If there is a lot of bubbles on top gently spoon them off. Let the gelatin sit for a minute or two to cool down a bit.

Step 5: Dip balloon into gelatin and quickly tap and twirl to smooth it out. Be careful to leave a little bit on balloon uncovered near the knot. This will make it difficult to remove. Place in a holder to dry. For a deeper color and less transparent bubble you can re dip each bubble after about 4-5 minutes. You can put on 2-3 coats if you would like.

Step 6: Allow bubbles to dry 24 hours the gently snip off the stem of the balloon and gently peel the balloon away. Some will come away quickly on their own. You may need scissors. These bubbles were SO resilient so you really don’t have to worry about breaking them.

Now simply place on a cake as decoration! Or wherever you would like your bubbles, we won’t judge.

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Banana Split Cake Thu, 18 May 2017 22:00:54 +0000 Banana Split Cake

There’s one baking lesson that I know so well, yet just can’t seem to learn. Don’t ask the hubs to chose a baking flavor. Just don’t. Even when I’m seriously at a fork…just…don’t…do…it. No matter what the circumstances I will always end up even more confused, and potentially frustrated at the end of the conversation. Second lesson: don’t bake cakes in the middle of the night.

Let me further explain. I was asked to bake a birthday cake for a co-worker of his to share at the BBQ we were attending a few weeks ago. First request was peanut butter and chocolate shake flavored cake. Ummm do they really not realize what happens when you remove the ice cream component from this? You get peanut butter and chocolate flavored cake. My explanation resulted in bank stares. Next up was banana cupcake with walnuts mixed in. So do you want me to bake, banana nut bread? Because that’s kinda what your describing here guys? Third try went like this, how about chocolate cake, stuffed with strawberries and a surprise icing. OK now that one we can work with. But my brain was totally uninspired and once again I told myself WHY do you ask. lol. Next time I’ll remember! Maybe?

Banana Split Cake

Naturally I spent the entire week stressing about WHAT to make. I wanted to make something fun, and I wanted to incorporate his fav flavors. But what to make? At about midnight one night while I’m drift off it suddenly occurred to me bananas, nuts, strawberry, chocolate…hello BANANA SPLIT CAKE! Yes, that’s exactly what I would do. Mega bonus points I hat the perfect Sweets & Treats sprinkle mix! So the next day I happily toted my little list to the store and scooped up everything I needed for the cake I was going to bake as soon as I got home, it’s Thursday at this point BTW. But the baby was cranky, and the kids needed fed, and then this, and that, and a business call annnnddddd there it was midnight with no cake. But I was determined to not be the cake less baker and proceeded. Which resulted in my finishing this cake at 4:30 AM allowing for 2 hours of sleep before the baby got up for the day. Oh my gosh I’m too darn old for cake all nighters these days! Ganching while sleepless – not a pretty sight. The good news is, the cake turned out great. Even if I looked like a total zombie. Oh and that leaves me to a third new lesson. Don’t transport a cake on a cake stand on the autobahn!!

Annndddddd sadly since this was a party cake I didn’t cut a slice to photograph. But hidden inside this sweet little thing is a layer of chocolate buttercream and fresh strawberries. So good! So if your ready to bake a cake, it’s not 3am, and you don’t intend to head down the German autobahn anytime soon…let’s get started!


1 cup butter
2 cups sugar
2 room temp eggs
2 ripe smashed bananas
1 cup milk
2 1/2 Tbsp banana extract
1/2 tsp. vanilla extract
3 cups flour
3 tsp. baking powder
1/4 tsp. of salt
yellow coloring (optional)

1 cup diced strawberries (to fill)
1/4 cup chopped peanuts
sprinkles (mine are banana split sprinkles from here)


1 cup butter
1 cup crisco (can be substituted for additional butter)
1/2 tsp vanilla extract
8 cups powdered sugar
1/4 tsp. salt
2 tsp. cocoa powder
1 tbs banana extract
6-8 Tbsp. milk
yellow food coloring


3/4 cup melting chocolate chopped into tiny pieces
3/4 cup heavy cream
1/4 cup unsalted butter

Step 1: Preheat oven to 350 degrees. Grease 2 8in cake pans and set aside.

Step 2 : In a large mixing bowl, or the bowl of an electric mixer, beat butter until smooth. Combined sugar and beat well. Add eggs and bananas and beat until combined. Next, add milk and extracts beating just until combined.

Step 3: In a separate medium mixing bowl whisk together flour, baking powder, and salt.

Step 4: Combined dry ingredients into wet ingredients until incorporated, add food coloring (optional), and then beat on medium high for one minute. Pour batter into the two baking pans and bake for 30 minutes or until toothpicks come out clean.

Now the frostings and ganache…

Step 5: Before making the frostings you will want to prepare the chocolate ganache. This is because ganache needs plenty of time to cool and thicken before use. Place chocolate pieces in a large heatproof bowl. In a small sauce pan bring creamer and butter to a boil. Once at a boil turn to low and cook for one more minute. Be sure to stir frequently not to burn the creamer. Pour hot mixture over chocolate in the heatproof bowl. Do not stir, let the hot mixture melt the chocolate for 2-4 minutes. Give the ganache a gentle stir until combined them set aside.

Step 6: In the bowl of a stand mixer (or large mixing bowl) using the paddle attachment, cream butter and shortening at medium speed until soft and smooth. Add vanilla extract (not banana yet!) and beat until combined. Slowly add in powdered sugar and salt, beating slightly between each addition. Add milk 4 tablespoons of milk (hold off on the other few just yet) and beat for about 1 minute. Transfer 1 cup each into a two small mixing bowls and set aside. Going back to the main bowl of frosting add banana extract and yellow coloring and beat well. Add remaining milk until at desired consistency whipping well each addition. (you may not need all of the milk, I like mine at 6 tbsp.)

7: Now grab the one small bowl of white frosting you set aside and mix in the cocoa, you now have chocolate frosting for the filling. Simply cover the second bowl and leave it alone for toppings later on.


8: Level the banana cakes so they are nice and flat. Dam with banana frosting (use a large round piping tip) fill with chocolate frosting and diced strawberries. Frosting outside of cake with banana frosting. Using a 1M Wilton piping tip pipe vanilla frosting swirls around the cake with the vanilla frosting you set aside. Fill middle portion with chocolate ganache once it has cooled down enough. Finish off with sprinkles, nuts, and cherries!

And now you have the perfect milkshake free – banana split cake!

But wait! Are you thinking man that’s a whole lot of hoopla for a cake…I’m not sure sure I can handle that all but I really need some of this cake in meh belly. Or maybe your really on a time crunch…say at 3am? No prob! Instead of making the chocolate buttercream just go all banana inside. You can skip the vanilla as well for the top just add a tiny bit more banana flavoring to the full batch of frosting! And if you’re really just wanting to cut corners, a little hot fudge will do the trick to replace the ganache!

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