The Daily Mixer

Today's Cupcake December 20 2010, 1 Comment

Today's Cupcake is inspired by the roads we travel to deliver your packages!  We havn't gotten stuck yet, but its bound to happen sometime this winter, maybe we should invest in snow tires with all these post office runs?  Thanks for all the orders friends!

Supply List
• Deep Brown Baking Cups
• Bright White Gel Paste Food Coloring
• Car Toppers
• White Sugar Pearls
• White Non-Pareils


Sprinkle Dipped Wafers December 13 2010, 2 Comments

We LOVE projects like this!  A yummy treat that packs a big colorful punch, for not a whole lot of effort.  If you’re ever looking for a really easy treat to make, we highly recommend dipping things in chocolate!

To make these cuties line a cookie sheet with waxed paper.  Melt your candy melts in a microwaveable plastic bowl on 30 second intervals until melted.  It usually only takes 1 minute.  Make sure to not over heat them or they get thick and un-useable.

Brush any loose crumbs off your wafer cookies so your chocolate doesn’t get full of crumbs.  Dip your wafers into the candy melts, then lightly scrape any excess off the bottom of the wafer on the side of your bowl.

Now sprinkle!  Place on your cookie sheet and let dry for at least a few hours.

Supply List
• Pink Wafer Cookies
• Orange Candy Melts
• Tiny Heart Sprinkles
• Yellow Non-Pareils
• Waxed Paper


Yellow Rose Cupcakes December 10 2010, 0 Comments

Yummy yellow cupcakes topped with lemon frosting, sparkly edible glitter and kitschy yellow roses.

Bake your favorite yellow cupcake recipe in Hot Pink Glassine Baking Cups.

Whip up a batch of your favorite buttercream frosting and flavor with Lemon Flavoring Oil and a little lemon zest, about 2 tsp.  Add Yellow Gel Paste Food Coloring a few drops at a time until you achieve the right color.

Using a Disposable Decorating Bag and a large frosting tip, pipe on large swirls of lemony frosting.

Sprinkle with Yellow Edible Glitter and top with Yellow Rose Picks.  We took the green leaves off the picks.

Place inside yellow Tulip Baking Cups and there you have it.. so pretty!

Packaged cupcakes make great gifts.  We packaged our using White Window Cupcake Boxes, Yellow Paper Tags, and Pink Sorbet Bakers Twine.

Supply List
• Hot Pink Glassine Baking Cups
• Tulip Baking Cups
• Yellow Rose Picks
• Yellow Edible Glitter
• Yellow Gel Paste Food Coloring
• Lemon Flavoring Oil
• Disposable Decorating Bags
• White Window Cupcake Boxes
• Yellow Paper Tags
• Pink Sorbet Bakers Twine


♥ NEW at Layer Cake Shop ♥ December 10 2010, 2 Comments

Brought to our shop by customer demand Layer Cake Shop Gift Cards are finally here!  They are available in $15.oo, $25.oo, $50.oo, $75.oo and $100.oo values.  Perfect for holiday gift giving!


Today's Cupcake December 07 2010, 2 Comments

Today's Cupcake is inspired by our backyard!  Freshly fallen snow, snowball fights and deer scampering about.  Featuring an adorable deer and white sugar pearls that look just like snowballs, don't you think?  We also think these would be really cute in Silver Foil Baking Cups.

Supply List
• Hot Pink Glassine Baking Cups
• Bright White Gel Paste Food Color
• Retro Baby Animals
• White Sugar Pearls
• White Non-Pareils


Today's Cupcake December 06 2010, 0 Comments

Today's Cupcake is a little woodland inspired number featuring hues of orange and a sweet milk chocolate squirrel.  Yes, they do feel a bit autumn-ish, but we are currently trying to ignore the fact that winter has set up camp outside our door.

Supply List
• Orange Gingham Baking Cups
• Peach Gel Paste Food Coloring
• Squirrel Chocolate Mold
• Milk Chocolate Candy Melts
• Grass Picks
• Candy Rocks

For detailed chocolate molding directions read our Basic Chocolate Molding Tutorial.


♥ NEW at Layer Cake Shop ♥ December 03 2010, 0 Comments

We just added a few new chocolate molding accessories.. Foil Candy Wrappers and Candy Color.  The Candy Color is the perfect way to achieve just the right color when using our White Candy Melts or also tinting Colored Candy Melts.  These wrappers look so pretty on your homemade chocolates!

Here is some wrapped chocolate inspiration, click photos for the links.

Cinnamon Fudge Jewels A little pastel action Foil wrapped chocolate eggs Daily Shoot 04.05.10: Blue chocolate hearts wedding wrapped in foil - pinkfuschia - lr


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 • •


Blueberry Button Pops November 30 2010, 3 Comments

Yup.. its official.. we are in love with molding chocolates.  They are just so adorable!  The Button Lollipop Chocolate Mold is new to our shop and we couldn't resist giving it a try.

To make your own button pops melt your Light Blue Candy Melts, add a drop of Blueberry Flavoring Oil, pour your melted candy melts into a Disposable Decorating Bag, and pipe into your Button Lollipop Chocolate Mold.  Add your Lollipop Sticks and place in the freezer for a few minutes until they pop right out when inverted.

For more detailed instructions check out our Basic Chocolate Molding Tutorial.

We love this packaging idea for lollipops of all kinds.  Punch a hole on the bottom seam of our 1 oz Glassine Bakery Bags.

Insert the lollipop, fold over the top of the bag, and secure with tape.

Tie a cute little bow with Bakers Twine and give to someone lucky! Our Blueberry Bakery Labels would also be a cute addition!

Supply List
• Button Lollipop Chocolate Mold
• Light Blue Candy Melts
• Blueberry Flavoring Oil
• Lollipop Sticks
• Disposable Decorating Bags
• Glassine Bakery Bags 1oz
• Caribbean Blue Bakers Twine
• Cappuccino Brown Bakers Twine

• • Tomorrow • • Cherry Cutout Cookies • •


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 • •


Happy Thanksgiving! November 25 2010, 0 Comments

Hope you have a lovely Thanksgiving filled with lots of yummy treats!  Kristen will be helping her local wing of the family eat some turkey and we are off to my mom's in Wisconsin.  We always make homemade lollipops on Thanksgiving.. can't wait!

We used our Tiny Letter Chocolate Mold, Orange Candy Melts, Yellow Candy Melts, Milk Chocolate Candy Melts, Orange Non-Pareils, and Yellow Non-Pareils to wish you a happy Thanksgiving!

• • Tomorrow • • Big Money Cookies • •


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! • •


♥ NEW at Layer Cake Shop ♥ November 23 2010, 0 Comments

Our new Chocolate Molds have been listed in the shop and here are just a few of our favorites.   They are fun to make and produce adorable results!  Also check out our Candy Melts and Chocolate Accessories.  Happy chocolate molding!


Chocolate Cutout Cookie Recipe November 23 2010, 4 Comments

Chocolate cutout cookies are so very yummy when covered with icing, or dipped in chocolate.  The dark brown color lends itself so well to shapes like deer, bears, horses, dogs, trees, acorns, etc. It tastes really chocolatey, 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 really well 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.

Ingredients:
2 cups confectioner's sugar
3/4 cup cocoa powder
3 1/4 cups flour
1/2 teaspoon salt
pinch of baking soda
1 1/2 cups unsalted butter, chilled and cubed
1 teaspoon vanilla extract
2 eggs

Stir together confectioner's sugar, cocoa, flour, salt and baking soda. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla.  Mix until a stiff dough forms. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for 1-2 hours.  Working with 1/3 of the batch at a time briefly knead the chilled dough. Roll out onto surface dusted with cocoa powder to about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake on parchment lined cookie sheets at 350 for 8-10 minutes, or until the surface appears dry.

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.

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

• • tomorrow • • Chocolate Acorn Cookie Friends • •


Orange Chocolate Owl Pops November 22 2010, 4 Comments

Aren't these chocolate owls just so cute and 1960's looking!  We are super happy with how they turned out.. its kitsch on a stick!

We didn't take any  "in process" pictures of these beauties because they were just so easy.  You just melt your Orange Candy Melts, add a drop of Orange Flavoring Oil, pour your melted candy melts into a Disposable Decorating Bag, and pipe into your Owl Lollipop Chocolate Mold.  Add your Lollipop Sticks and place in the freezer for a few minutes until they pop right out when inverted.

For more detailed instructions check out our Chocolate Mold Tutorial.

These owls would look great in any color, but we think this orange is just perfect for Thanksgiving!

Ooo.. they would probably be extra cute with a little Cappuccino Brown Bakers Twine bow tied around the stick!

These little owl friends make us smile!

Supply List
• Owl Lollipop Chocolate Mold
• Orange Candy Melts
• Orange Flavoring Oil
• Lollipop Sticks
• Disposable Decorating Bag

• • Tomorrow • • Autumn Bow Mini Cupcakes • •


♥ NEW at Layer Cake Shop ♥ November 19 2010, 0 Comments

We are really excited about adding Candy Melts to our shop!  We have been wanting them for so long!  Chocolate molds and accessories will be listed throughout the next week and we will post about them here as they are listed.  Check out those Houndstooth Baking Cups.. adorable right?  They are available in Standard and Mini size.

p.s. purple candy melts will be coming soon.. our supplier was out : (


Basic Chocolate Molding Tutorial November 19 2010, 6 Comments

We are excited to be bringing candy melts, chocolate molds and accessories to our shop next week!  Here is a tutorial to get you pumped up!

Making molded chocolates is so much fun and so so easy!  Molding chocolate is quickly becoming our favorite thing here in the Daily Mixer kitchen. The finished product is just unbelievably cute and is a great technique for experienced bakers, and also for those of you that would rather leave the baking to someone else.  So lets get started!

Start by dumping your candy melts into a microwaveable bowl, we prefer plastic. Ceramic seems to get a little too hot.

Roll a cuff on your Disposable Decorating Bag and place upright in a drinking glass.  This makes filling the bag much easier.

Make sure your mold is clean, completely dry, and laying on a flat surface.  You will want to wash a brand new mold once before using.. but you already knew that.

Melt your candy melts in the microwave on 15-30 second intervals checking them in-between.  You want to melt them just until they get shiny, a little distorted looking, and easy to stir.  DO NOT OVERHEAT or your candy melts will become thick, icky, and unusable.

Stir them up until nice and smooth and any little chunks are completely melted.  If you plan on adding any Flavoring Oils you would do that here.  Our candy melts have a delicious, non-waxy, vanilla flavor but a hint of additional flavor makes them AMAZING!

Pour into your Disposable Decorating Bag..

and secure with a rubber band.

When you are done with your project you can let your candy melt harden right in the Disposable Decorating Bag.  When you are ready to use again just place the whole bag in the microwave to melt.

You can also use our Melting Bottles instead of Disposable Decorating Bags.  The bottles are great if you need to mold a large amount of chocolates, or do a lot of chocolate molding.  You can melt your candy melts right in the bottles and also let the excess harden and store in the bottle.

Snip the tip of your bag just a tiny bit.  You can always snip your bag larger so try to fill a mold and then decide if you need a bigger hole.  Squeeze your candy melt into the mold cavity being careful not to overfill.  It will look a little bumpy and blobby.

Now take your mold and gently tap it on the counter.  Your candy melt smoothes out beautifully! Cool right!  You also want to tap your mold to release any air bubbles in the candy melt, otherwise your molded chocolate may have a little hole on the front where a bubble was trapped.

Repeat this process for each cavity in the mold.  We usually quickly fill 3 cavities or so, then do the tapping.  Once your mold is full place in the freezer for a few minutes, or until the underside of your mold appears frosted.  When the time is up turn your mold over onto a plate, or the counter, lined with a paper towel and gently tap or flex the mold.  Your chocolates should fall right out.  If not, put them back in the freezer for a few minutes.

There you have it, aren't they just adorable!

Problem Solving..

• My candy melt is thick, yucky and won't get smooth You may have overheated your candy melts, best to throw them out and try a new batch.

• My chocolates are breaking when i tap them out of the mold Tap them out onto a dish towel or paper towel instead of a hard surface to avoid breaking.  Your broken chocolates are still usable though, they can be melted down again.

• My chocolates won't come out of the mold Your chocolates are not cold enough. Put them back in the freezer for a few minutes until the underside of the mold looks completely frosted.  This is particularly important with tiny chocolates.

• Do not ever put water in your chocolate or candy melts.  This includes water based food coloring. To color white, or colored, candy melts use our oil based Candy Coloring.

• When you take your mold out of the freezer sometimes a little moisture will form on the mold because of the temperature change.  Make sure your mold is completely dry, and at room temperature, before filling again.

• • Monday • • Orange Chocolate Owl Pops • •


♥ NEW at Layer Cake Shop ♥ November 18 2010, 0 Comments

We are constantly adding new items to our shop and you can expect to get the first glimpse of them here at the Daily Mixer!

The SWEETEST Mini Owl Cutter!  This little guy is only 1-3/4" tall! We cannot wait to whip up some teeny tiny owls!


Fun Cinnamon Bakery Labels just in time for packaging your holiday goodies!


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 • •


Just a Little Soft Royal Icing Recipe November 17 2010, 2 Comments

This frosting is similar to royal icing, but with added shortening and flavoring it taste delicious and is a bit softer when dry. It dries hard enough to handle and pack when left overnight, but not rock hard, like traditional royal icing. The icing should cling to the spoon and slowly fall into the bowl. That's the right consistency.  Keep in mind that if you are doing lots of detailed piping work you will want a stiffer consistency than if you are flooding large areas on your cookies.

4 TB meringue powder
1/2 cup water
6-7 cups confectioner's sugar (more or less, see the consistency advice above)
1 tsp vanilla extract (or any other flavoring)
1/4 cup shortening

Whip the meringue powder and water on high speed for a long time, several minutes, until it's fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer). Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.

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 the best cookie icing recipe!

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

• • Tomorrow • • Happy Pumpkin Cookies • •


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 • •


Welcome to the Daily Mixer! November 15 2010, 4 Comments

Welcome to the Daily Mixer, our very own Layer Cake Shop blog!  We are really excited about this new venture!  You can expect to come and visit the Daily Mixer for new cute, kitschy and vintage inspired baking ideas and inspiration every day.. Monday through Friday.  Our baking projects will be created in-house by us, especially for you, and will feature lots of fun ways to use products available in our shop.

The letter chocolate pop molds and supplies pictured above will be available in our shop soon!

Stop by tomorrow for our our hands down favorite cut-out cookie recipe!