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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!



Thursday, February 24, 2011

Marshmallow Fairy Flowers

Marshmallow Fairy Flowers
This was a tutorial published in Faerie Magazine.
Fun, easy, little flowers that you and your children can make together.

Items Needed:

Fruit Flavored Mini-Marshmallows

Granulated Sugar


Rolling pin

Wax Paper


Clean Artist Brush

Clean Scissors

Rose Bud

1. Liberally sprinkle sugar onto wax paper. Using light pressure with rolling pin, roll out one green marshmallow. Flip and roll again into an oblong shape. Set aside.

2. Take three pink or orange marshmallows and press flat into sugar. Gently roll out each one, flipping and rolling again to create a round circle.

3. Line the three circles, over lapping edges about ¼”. Dip brush in water and lightly dampen the edges of the overlapped circles.

4. Placing the toothpick on one end, begin rolling the rose bud. Remove toothpick, and pinch one end of the rosebud together.

5. Using scissors cut off pinched end. (Place the cut end into an airtight container for later use.) Dampen the cut end. If petals release, just brush a bit of water to secure.

6. Lay rosebud on one side of prepared green oval. Brush a little water over the other side of green oval, and wrap the dampened side over the dry side.

7. Twist the bottom to create a stem.

Full Rose

1. Roll out green marshmallow in the sugar. Flip and roll again, creating a circle.

2. Using scissors snip a ¼” diagonal cut around the circle in a pinwheel fashion. Set aside to use as the calyx.

3. Follow steps 3-5, but this time using 5 to 7 marshmallows to create a full rose.

4. Lay the rose, dampened end down onto prepared green calyx. Using toothpick, gently open the petals for rose.


1. Following the same procedure as rose, roll out two yellow marshmallows into circles.

2. Using scissors cut six petals being careful to leave the center of marshmallow intact.

3. Dampen the center of one marshmallow, and place the second on top overlapping petals.

4. Using some of the saved used marshmallows from roses, pinch off a small piece and roll into a ball, then roll into sugar.

5. Dampen the bottom with water and place into center of flower.


1. Roll green marshmallows in sugar to create an oblong shape.

2. Lay toothpick flat lengthwise over oblong and press gently.

3. Pinch both creased ends to create leaf.


For a little extra fairy sparkle, try using gold and silver dragees, or edible pearls as centers for flowers.

To create a richer look, make a rose using white marshmallows; gilding the edges of petals by lightly touching with a brush dipped in edible gold luster dust. Gilded white roses are especially pretty on chocolate cupcakes or cookies.

Your flowers can be made ahead of time, then placed on cookies, cupcakes, or petit fours when ready to serve. Just arrange the leaves and flowers on prepared confection, securing with a bit of fresh icing.

Oh... And don’t forget a leave a few out for the fairies before you go to sleep!
They love flowers!

This is a wonderful publication! Click to order!

Tutorial and Photos By
Jacque Benson 2010. All Rights Reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Tuesday, February 15, 2011

Katharine Hepburn Brownies

I can remember the first time I tasted a brownie. In my mind, heaven no longer consisted of streets of gold --it was paved with delicious chewy chocolate brownies!!
Years later, when store bought brownies and brownie mixes hit the supermarket shelves, I always felt let down after tasting them.  They were a gooey chocolate mess. 
In 2003, Gourmet magazine published a recipe for brownies- It was a recipe originating from the beloved actress, Katharine Hepburn. Intrigued, I baked a batch that evening. 
I have never tried another brownie recipe since. These are so simple to mix and bake. They have a wonderful crunchy top crust and a delectable chewy interior. You just HAVE to try them!

Katharine Hepburn Brownies

1 stick (8 tablespoons) butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts (optional) I sometimes use pecans too.

1. In a saucepan, melt together butter and  unsweetened chocolate;
take the saucepan off the heat.

2. Stir in sugar, then eggs.

3. Stir in flour.

4. Add chopped walnuts ( or pecans, if you choose) with vanilla.

5. Pour into a buttered and floured 8x8" square baking pan.

6. Bake in 325 degree oven for 35-40 minutes.

I serve them warm with ice cream for my hubby.
That's the way he loves them!

But they are just as wonderful cooled completely and eaten solo!

However you choose to eat them, these brownies are always a treat!

For the original recipe, go to
 Epicurious - Katharine Hepburn Brownies

Photography by Jacque Benson
The photos may not be republished or reproduced in any manner without the expressed permission of the author.

Thursday, February 10, 2011

Sprinkles Strawberry Cupcakes

This is a super delicious strawberry cupcake recipe that I found from Candice Nelson of Sprinkles Cupcakes.  I was so yummy that my hubby had some for breakfast this morning!!


Makes 1 dozen.
  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkles Strawberry Icing

Makes enough for 1 dozen cupcakes.

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. 

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air.

 Frosting consistency should be dense and creamy, like ice cream.

Be creative with your icing techniques.  There are no wrong ways of icing a cupcake!

And who says you have to eat a cupcake like....a cupcake?!!  Fresh strawberries, strawberry puree and whipping cream made this look and taste more like an elegant dessert for a sweetheart treat!!

Tutorial and Photography by Rhonda Christensen
2011 All Rights Reserved
This material may not be reproduced without permission from the author.

Wednesday, February 2, 2011

Sweetheart Cookies

Ready for Valentine's Day?

Here is a simple Jam-filled Butter cookie that is easy to make.
They look beautiful and taste delicious!

Sweetheart Cookies


Butter Cookie Dough:

1 cup butter, softened
1/4 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp salt ( omit if using salted butter)
1 egg
1/2 tsp vanilla
2-3 drops orange oil 
2 cups+ 2 Tblsp all purpose flour
1/3 cup finely ground almonds ( or almond flour )
2 Tbsp confectioners sugar

With an electric mixer, cream butter with granulated and brown sugar. Beat in egg. 
Add vanilla and orange oil. Gradually mix in flour.
Mix ground almonds with confectioners sugar. Add to dough.

Wrap dough in plastic wrap and chill well for easier handling.
If when rolling or cutting with cookie the dough becomes too soft, simply chill for about 10 minutes.


1/3 cup seedless strawberry spread
1 tsp Grand Marnier (opt)

When ready to roll out, divide dough into 4 pieces. 
Place between sheets of wax paper and roll very thin, about 1/8".

Remove the top sheet of wax paper.

Using a 3" heart shaped cookie cutter, cut heart shaped cookies.
For every other heart, cut the center with a 1" heart shaped cutter, creating a "window" for the jam filling.

Flip over onto parchment paper and peel the wax paper from the dough.

Arrange the hearts on the parchment paper. Place on cookie sheet.
Gather scraps, wrap in plastic, chill and repeat process until all the dough is used.
Chill the cookies and the cookie sheet for about 10 minutes before baking.

Bake in a 350 degree oven for 8-9 minutes just until the edges of the cookies become a golden brown.
Remove from oven and place on a cooling rack and cool completely.

Place the Window cookies on a rack and sprinkle with confectioners sugar.

Drop a spoonful of jam onto the center of the solid heart cookies.
Using a spatula, spread the jam towards the edges of cookie, 
leaving a generous amount in the center.

Top with the "window" cookie, as shown below to make
a jam filled cookie.

Place on a pretty serving dish for a beautiful  Valentine's display.
Serve, with a kiss, to your favorite person in the world.
Happy Valentine's Day!

Makes about 2 dozen 3" heart shaped cookies.

Tutorial and photography by Jacque Benson
2011 All Rights Reserved
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


And to ALL of our Readers...

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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