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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


Nothing says Irish like Beautiful Lace

Nothing says Irish like Beautiful Lace
Click on photo for Earlene Moore's tutorial for beautiful fondant lace and have fun with your next cake!



Monday, August 30, 2010

Peanut Butter Chocolate Chip Oatmeal Cookies!

Peanut Butter Chocolate Chip Oatmeal Cookies!

This may very well be our new favorite cookie recipe!

When you bite into it you get the Peanut Butter and Choc Chip flavor right up front then as you chew you get that under laying oatmeal flavor and texture that is so Yummy!It gives you a crisp bite into a soft chewy cookie..Amazing recipe!

Peanut Butter-Oatmeal -Chocolate Chip Cookies
Makes about 20 cookies

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.

Add the egg and beat to combine.

On low speed, gradually add the flour until just combined.

Stir in the oats, and then the chocolate chips.

4. Drop heaping Tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

NOTE…The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
Do not over cook!

Photography and tutorial contributed by Diane Marks
2009 all rights reserved

Recipe from the Brown Eyed Baker

Monday, August 23, 2010

Easy Buttercream Border by Jennifer Dontz

This week I decided to show you the "Jen" border. I do this border on most of my sheet cakes, as it's kind of become my signature.

I love it because it is easy to do and makes the cake look larger and gives it such a nice finish. It also hides most of the foil.

Step 1. Using a rose tip.... this one is #104, hold your bag/tip at a slight angle (see pic). The fat end of the rose tip should be closest to the cake.

Starting at the cake and moving outward, make one side of a swag, then move back towards the cake, completing a swag. Just do this all the way around your cake.

 I love using this easy border....

Check out Jen's Website- Sugar Delites

Tutorial and Photography by Jennifer Dontz
Copyright 2010- All rights reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.

Monday, August 16, 2010

It's All in the Details!

I have seen some cake boards with a lined groove in them and have been trying to figure out how they made them.  So here's my version of it.

  I first covered my cake board with fondant.  This was a 16 inch wide 1/2 inch particle board.

Trim off excess.

Find the middle of board.  Using a very large skewer, I just pressed it into the fondant, going all the way around.  It was kind of hard to keep it centered.

The middle doesn't look great, but it was going to be covered anyway!  I let it dry for a few days before adding any cake.

I then made flip flops.  I just cut a shoe shape, added the little flowers and pressed a patterned mat on the top.

I then poked the holes, rolled out a strip of fondant/gum paste and gave it some stitching.  I folded it in half and rounded the middle between my fingers a bit and put it in the first hole at the toe of the flip flop.

Then take some plastic wrap and put on the flip flop.  Take the ends of the straps over the plastic wrap and break the excess strap off where the other holes are, rounding the ends a little to fit into the hole.  I added the little flower in the middle just for and extra touch.  Let dry for a few days.

When it was time to make the chocolate cake, I used a 12" x 18" pan to bake the cake.  I cut it into fourths and stacked with cookies and cream filling in between the layers.  The top half was carved to make it rounded and the sides where angled some.  Pink fondant covered the whole cake.  White fondant was added over the pink and the stitching effect was used on the edges and straps.  I made a simple cord strap to the purse. 

I'm also testing products for Melissa Dotson over at Decorate the Cake.  I used her Studded Oval Buckle to make the buckle on this purse.  The buckle was made from gum paste and I let it dry for a few days.  Silver luster dust was then painted on it.  The purse strap was threaded through the buckle.

You can find the buckle on her site here.

I also used Melissa's 5 Petal Blossom mold.  They are really quick and easy to make.  Just dust a little cornstarch or luster dust onto the mold, add the gum paste or fondant, press the molds together and voila!  Easy peasy!!

You can find this mold here.

This gift bag was made from another 12" x 18" pan cut in half and layered with filling.  It's covered with purple fondant and stamped with a regular stamp using a deeper purple luster dust and lemon extract.

Nail polish bottle is all gum paste painted with sparkle dust on the bottom and luster dust on top.

This was a fun cake to make!!

Copyright 2011- Rhonda Christensen
PHotography by Rhonda Christensen 2011-all rights reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Monday, August 2, 2010

Sugarpaste Silver Spurs Tutorial

Gray colored firm gumpaste. This really needs to be a very firm paste.

Fondant roller

Gum Glue ( 1/4 tsp Tylose mixed with 1 tsbp hot water )

(for decorative use only)

Roll out gumpaste about 1/8"(*or a bit more) thickness on a well dusted board.( *A bit thicker is better

on the spurs to maintain stability during the drying process.)

Using wheel cutter, cut one using pattern. Flip pattern and cut one more.

Cut one spur using the daisy cutter.
Texture your spurs using a textured roller or impression mat. Or find something around your house that

would make an appropriate texture. In this case, I used an ivory cased carving set. It worked great to

make a western style impression.

In this photo, I used a textured rolling pin.


Cover the spurs with plastic wrap to protect from drying,

and paint the daisy using gold highlighter.

Uncover and turn the spurs over. Using the white colored portion
of your pattern as a guide, moisten the spurs with gumglue.

Place the daisy at the end and gently press the moistened spurs into the daisy.
Now press the spurs together as shown.

Position the circle cookie cutter on the top of a tall water glass.
Place the spur on the cutter ( as shown) to dry.
If your spurs want to slip, secure lightly with tape.
The firmer the gumpaste, the less likely to move or stretch.

When dry paint the spurs with silver highlighter luster dust and retouch the
daisy if necessary, then
spray with sugar lacquer to set the luster dust.

Spur Pattern Below


Tutorial and Photography by Jacque Benson
Copyright 2010
This material may not be republished or reproduced in any manner without the expressed permission of the author.

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The Tutorials This Week Were Generously Shared by


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Above all, have fun and keep baking!


A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.

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