The Daily Mixer

Mushroom Cookies July 25 2013, 0 Comments

♥ Layer Cake Shop


Mini Mint Bear Cookies July 24 2013, 0 Comments

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Mr. Apple Cookies July 23 2013, 1 Comment


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Rocket Cookies May 28 2013, 0 Comments

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Pink Daisy Milk and Cookies May 20 2013, 1 Comment

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Mini Daisy Cookies May 17 2013, 0 Comments

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Bikini Cookies April 30 2013, 0 Comments

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Pink Mini Dachshund Sprinkle Cookies April 27 2013, 0 Comments

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Mini Cherry Pastel Cutout Cookies April 26 2013, 0 Comments

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Mint USA Cookies April 24 2013, 2 Comments

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Gingerbread Feather Cookies November 16 2011, 0 Comments





Thanksgiving is just around the corner and I've got a few feather themed projects lined up for you this week that will add something extra special to your Thanksgiving table. First up are these festive gingerbread feather cookies.

I hand cut these cookies using a feather cut from card stock as my template. Hand cutting did take a little extra time so I recommend cutting and baking your feather cookies ahead of time if you are making a lot of them.

After rolling and cutting press a lollipop stick into the back of the cookie and press on a little extra dough to secure the stick.  Turn back over and bake cookies on a parchment lined cookie sheet.

Once cooled you are ready to decorate!  I used orange and blue candy melts, and orange and teal jimmies.  Melt your candy melts in the microwave 20 seconds at a time and once melted pour into a disposable decorating bag.  Pipe stripes of candy melt onto your cookies and coat with jimmies.  Let one color set before you move onto the next.

I've created a printable PDF for you that includes templates for all 4 feather themed projects created to help you celebrate this Thanksgiving. Download here: FeatherTemplate

Supply List
• Your favorite gingerbread recipe
• Orange Candy Melts
• Blue Candy Melts
• Orange Jimmies
• Teal Jimmies
• 4-1/2" Paper Lollipop Sticks
• Disposable Decorating Bag

♥ greta
My little helper happily got in on the action! She is the cutest!


Gingerbread Deer & Coffee November 02 2011, 1 Comment



Hope you all had a happy Halloween! I have a fun month of autumn baking and entertaining ideas lined up for you, and the cutest Thanksgiving DIY's that I'm so excited about! They will make your Thanksgiving table so very special!

Starting off this month of November are these yummy gingerbread deer that pair fabulously with a fresh cup of hot coffee. A little bit campy, a little bit rustic.. they make me happy!

They don't require any decorating which makes them a breeze to whip up using the Layer Cake Shop Standing Deer Cutter. Just mix up a batch of your favorite gingerbread, roll, cut, bake, dunk and nibble. Yum.

They are the perfect autumn afternoon treat. Enjoy!
♥ greta


Gingerbread Acorn Cookie Friends October 24 2011, 0 Comments




This week was our week to bring a snack to Olive's preschool. The theme was Fall Fun, so we thought some Acorn Cookie Friends would be perfect. We served the cookies along with applesauce and milk.. they were a hit!

Olive cut out the the acorns, dipped them in chocolate, and also added the eyes.  She was very proud, and we loved how different and silly they all looked!

To make your own Acorn Cookie Friends follow our tutorial found HERE. We used our favorite gingerbread recipe instead of chocolate cookie dough, they are both delicious.

Supply List
• Acorn Cutter
• Milk Chocolate Candy Melts
• Royal Icing Eyes

♥ greta


I ♥ Macarons January 20 2011, 3 Comments

Have you ever made macarons?  I had never actually eaten a single one, but bought a macaron book a while ago intending to try them out.  Then, I think I got a bit intimidated.  I was starting to get the impression that there is some science behind making macarons and if you don't follow the directions exactly, they don't work.  And if you do follow the directions exactly they still might not work.

My mother-in-law is creating an Amy Atlas inspired dessert table for an upcoming baby shower, and we thought macarons would be perfect.  Our first batch worked!  There is a little "foot" and everything!

We used this book..

I don't feel like I've really dived into this book, so I hesitate to recommend it, but I love how its organized.  Macarons are just so pretty!  I want to make them in every color.

If you plan on trying macarons yourself visit our shop for your food coloring, flavoring and packaging needs!

♥ greta


Cherry Cutout Cookies December 01 2010, 2 Comments

Not only pretty darn cute, but really yummy too! We used cherry and lime flavoring oil in the red and green icing and that did the trick.. fruity, buttery and sugary all in one cookie!

Mix up a batch of our favorite cutout cookie dough, cut, bake and let cool. Our Cherries Cutter is a 2 part cutter, and we found that placement of the smaller cutter really makes the cookie so take your time with this part.

After baking mix up some of our Favorite Royal Icing and divide into 2 bowls.  Make half your icing red using our Super Red Gel Paste Food Color and 1 drop of Cherry Flavoring Oil.  Make the other half green using our Mint Green Gel Paste Food Color and 1 drop of our Lime Flavoring Oil. We like to fold over our Decorating Bag and place in a drinking glass to make filling the bag easy considering we only have two hands, well 4 between the two of us, but you probably only have 2 hands. Royal icing hardens pretty fast so try to quickly get it into your decorating bag, twisting the end of your bag shut, and securing with a rubber band.

Outline the cherries with red icing and then flood the inside.

We like to flood by squiggling the icing back and forth and then pushing it around with our icing tip to fill in any holes. The icing then settles into a really nice smooth surface.  This technique works really well if your icing is the right consistency.  Not too stiff, not too runny.

Next pipe on the green stem and leaf.

Then step back and smile.. they are adorable!

Let dry uncovered overnight before stacking or packaging.

For some fun packaging use some of our Paper Bakery Bags, Red Round Labels, and a black pen to turn your bags into custom sweet cherry treat bags.  We just stuck on the red labels and drew a simple black stem.

Or you could dress up your bags using other fun packaging supplies like Cherry Bakery Labels or some pretty Bakers Twine.

Supply List
• Cherries Cutter
• Super Red Gel Paste Food Coloring
• Mint Green Gel Paste Food Coloring
• Cherry Flavoring Oil
• Lime Flavoring Oil
• 2 Decorating Bags
• 2 small frosting tips (#2 or #3)
• Cookie Dough
• Royal Icing
Paper Bakery Bags
• Red Round Labels

• • Tomorrow • • Yellow Rose Cupcakes • •


Cookie Necklaces November 29 2010, 15 Comments

We know.. adorable right?  This is Olive, Greta's little girl.  She is lucky enough to be an occasional Daily Mixer taste tester.

The cookies are pretty sweet too.

We sandwiched vibrant royal icing between colorful cookie rings and coated them with a ton of sprinkles.

String them onto strands of bakers twine and get ready for the wide-eyed smiles!

Mix up a batch of our favorite cutout cookie dough and divide into 6 equal parts.  Dye each part a different color using Gel Paste Food Coloring, we used Deep Pink, Orange, Electric Yellow, Mint Green, Electric Blue, and Regal Purple.  We recommend mixing the food coloring into the cookie dough in between plastic wrap to protect your hands from getting stained.  The dyed cookie dough will not stain your hands once its mixed in.

Cover each ball of cookie dough in plastic wrap and chill for at least 2 hours.

Roll out your cookie dough to 1/8" thick, one color at a time. Use a 7/8" round cutter, its the smallest cutter in our Round Circle Cutter Set, to cut out your circles.  Pop them out of the cutter right onto your cookie sheet lined with parchment paper.  Use a plastic drinking straw to punch out the center holes in your cookies.  Press the straw into the center, twist your straw and lightly hold the cookie down when you pull out the straw.  We used a different straw for each color of dough.

Bake for 9 minutes turning the cookie sheet once during baking.  Keep a close eye on your cookies.  You want them to be done, but not browned.  Let cool.

Mix up a batch of royal icing.  We usually recommend our favorite royal icing, but in this case you should use traditional royal icing so that it drys really hard.  Divide into 6 equal parts and dye each part a different color using Gel Paste Food Coloring.  We used Super Red, Orange, Electric Yellow, Mint Green, Electric Blue, and Regal Purple.  Royal icing dries pretty quickly so make sure to keep your icing covered while sitting.

Roll a cuff on your Disposable Decorating Bags and place in drinking glasses to keep them upright while loading with icing.  Pour your icing into your decorating bags, twist shut and secure with a rubber band.

Snip the end of your bags and pipe on your icing.  We found it helpful to keep the icing closer to the outer edge of your cookie.

Use a bamboo skewer to keep your cookie centers aligned while sandwiching. This is important to make stringing the cookies easier.

We then kept the sandwiched cookie on the skewer while sprinkling.  This made it easy to get the sprinkles all around the cookie without touching the icing.  We thought our Tiny Heart Sprinkles and our Non-Pareils Sprinkles, in all different colors, were perfect for these cookies.  The cookies are tiny and so are the sprinkles.

Let the cookies dry uncovered overnight.

Now you are ready to string your cookies!

We used 3 different colors of Bakers Twine for each necklace.  Cut your bakers twine about 36" long and thread onto a large needle.  We found this over-sized needle in the knitting section of our local craft store.  Thread your cookies using a candy from a candy necklace as a spacer between each cookie.  12 cookies seemed about right to us.  To wear the necklace just put around the neck of your lucky little one and tie the remaining bakers twine in a bow.

A pretty blue, orange, and yellow combo.

An adorable pink, orange, and yellow combo.

Red, pink, and green.. perfect for Christmas!

Cute little cookie necklace monster.

The cousins had to come over and give them a try.

Its official.. our cookie necklaces are a hit with the little girl crowd!

Supply List
• Round Circle Cutter Set
• Super Red Gel Paste Food Coloring
• Deep Pink Gel Paste Food Coloring
• Orange Gel Paste Food Coloring
• Electric Yellow Gel Paste Food Coloring
• Mint Green Gel Paste Food Coloring
• Electric Blue Gel Paste Food Coloring
• Regal Purple Gel Paste Food Coloring
• 6 plastic drinking straws
• parchment paper
• 6 Disposable Decorating Bags
• 6 rubber bands
• bamboo skewer
• Tiny Heart Sprinkles
Non-Pareils Sprinkles, our Non-Pareils Assortment would be perfect for this project!
• candy necklace taken apart
Bakers Twine, we used 3 different colors per necklace

Royal Icing Recipe
• 1/2 pound confectioner's sugar
• 2-1/2 tablespoons meringue powder

In a bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue powder, and a scant 1/4 cup water on a low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes. You want this icing to be on the think side, not to thin or runny.

• • Tomorrow • • Blueberry Button Pops • •


Big Money Cookies November 26 2010, 0 Comments

Happy Black Friday everyone!  If you're one of those crazies that hits the malls today have a ton of fun and stay hydrated.  Kristen is one of those crazies, I(Greta) am so not.  I will be doing my Christmas shopping online.

To make your self some Big Money Cookies check out our Best Ever Cutout Cookie Recipe and our Just a Little Soft Royal Icing Recipe.  Add a few drops of Lemon Flavoring Oil to your royal icing. After baking and icing we sprinkled the still wet cookies with Yellow Edible Glitter.

Supply List
• Big Money Cutter
• Lemon Yellow Gel Paste Food Coloring
• Yellow Edible Glitter
• Lemon Flavoring Oil
• decorating Bag
• #2 or #3 frosting tip
• Cookie Dough
• Royal Icing

• • Monday • • Cookie Necklaces • •


Chocolate Acorn Cookie Friends November 24 2010, 0 Comments

Mmm.. these little guys are really REALLY yummy!  They were all gobbled up here in the shop right after, and maybe a few before, we photographed them.

To make your own acorn friends mix up a batch of our Favorite Chocolate Cutout Cookie Dough, cut acorns, bake and let cool.

After they are completely cool melt together a 50/50 mix of Milk Chocolate Candy Melts and White Chocolate Candy Melts. Mixing them together gives your acorn caps the perfect light brown color.  Start with enough candy melts in a small microwaveable bowl so that the melted candy is deep enough to dip your cookies. Melt at 20 second intervals stirring in between.  Just heat until melted. DO NOT OVERHEAT your candy melts or they may become thick and unusable.

Dip the caps of your acorns straight down into the melted candy melts watching carefully to just coat the caps. Pull your acorn up and scrape the back along the edge of the bowl to remove excess candy melt. Watch to make sure this doesn't cause cookie crumbs to get mixed in with your pretty melted candy.  Place on wax paper to dry.

Use a toothpick dipped in your still melted candy melts to apply your Royal Icing Eyes.  And your done!  Now its time to taste.. we know.. right.. they are so delicious!

We like to put Royal Icing Eyes on just about anything edible, but they are pretty adorable without them too.

We know what you're thinking "I would love to make these for Thanksgiving but its too late to order my supplies!" Well have no fear, autumn is not over yet and what better reason to make some acorn friends than knowing a cold and snowy winter is right around the corner. For some fun packaging try our Glassine Bakery Bags and Cappuccino Brown Bakers Twine.

Supply List
• Acorn Cutter
• Milk Chocolate Candy Melts
• White Chocolate Candy Melts
• Royal Icing Eyes
• Chocolate Cookie Dough
• small microwaveable bowl
• wax paper

• • Tomorrow • • Happy Thanksgiving from the Daily Mixer! • •


Happy Pumpkin Cookies November 18 2010, 0 Comments

Look at these little guys.. don't they just look so happy!  Bet they made you smile!  I think its the big eye, tiny smile combo.

Mix up a batch of our favorite cutout cookie dough, cut pumpkins, bake and let cool. After baking mix up some of our favorite royal icing and reserve about an 1/8 of your icing.  Dye the larger amount orange using our Orange Gel Paste Food Coloring.  Dye the smaller reserved icing green using our Mint Green Gel Paste Food Coloring. We like to fold over our icing bag and place in a drinking glass to make filling the bag easy. Royal icing hardens pretty fast so try to quickly get it into your decorating bag, twisting the end of your bag shut, and securing it with a rubber band.

Outline your pumpkin and then flood the inside. We like to flood by squiggling the icing back and forth and then pushing it around with our icing tip to fill in any holes. This technique works really well if your icing is the right consistency.  Not too stiff, not too runny.

The icing then settles into a really nice smooth surface.

Use the same technique for the green stems.

Let dry uncovered overnight.  Add your Jumbo Royal Icing Eyes with a dab of royal icing and a little smile with our Black Edible Ink Pens.

For some cute packaging try our Brown Window 4" Cookie Box, Orange Paper Tags, or Pumpkin Bakery Labels.

Supply List
• Pumpkin Cutter
• Orange Gel Paste Food Coloring
• Mint Green Gel Paste Food Coloring
• Jumbo Royal Icing Eyes
• Black Edible Ink Pen
• 2 decorating bags
• 2 small frosting tips (#2 or #3)
• cookie dough
• royal icing

• • Tomorrow • • Chocolate Mold Tutorial • •


Best Ever Cutout Cookie Recipe November 16 2010, 18 Comments

This is hands down our favorite cutout cookie recipe, and one of our top 10 best baking finds! It tastes buttery and delicious, and works well for thin or thickly rolled cookies.  Its best feature is that because it’s really a shortbread cookie, it holds its shape perfectly through baking.  Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds cause they spread so much during baking?  That won’t happen with this recipe.

Sugar Cookies:
2 sticks unsalted butter, softened
1 cup confectioner's sugar
1 egg
1 tsp vanilla extract (or any other flavoring)
2 1/2 cups flour
1 tsp salt

Cream butter and sugar. Add egg and blend well. Add extract and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 12-14 minutes.

You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too warm and soft.

We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas.  We are so glad she shared it.. this is our cutout cookie recipe for life!

• • those cute Paper Tags are available in our shop • •

• • Tomorrow • • Just a Little Soft Royal Icing Recipe • •