Friday, May 16, 2014

Stenciled Cupcake Medallion {Part 2} STAMPED Metallic Cupcake Medallions!


So today, I am showing you how to STAMP on your cupcake medallions instead of stenciling. Both are equally adorable. 

If you want to see it demonstrated on Studio 5, click HERE. You will see it at about the 4:21 mark. 

Here's how you do it:


Rolling pin, Vodka (Don't worry, the alcohol WILL evaporate!), Luster Dust, New & clean sponge brush, Fondant,  and Cutter of your choice.

Then you need to choose your stamp. Make sure it is a clean stamp that is ONLY used for edible decorating purposes and has not been used for anything else.

 After you've gathered your supplies, you want to make your metallic "Ink".

You can use this same technique with regular food coloring replacing the luster dust if you don't care to have that metallic sheen (but WHO doesn't like gold?!)

Now you can cut your shapes out before you stamp as well. I was doing a single one but if you are doing multiple, you will want to cut them out FIRST.

Now whip up some thinner Royal Icing and place it in a piping bag fitted with a Wilton #3 or #4 tip.

 Pipe a delicate boarder and allow to dry. Wa-la!
Now you have a beautiful fondant medallion that is elegant enough even for a wedding.

 Happy Caking Everyone!!

Tuesday, May 13, 2014

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake!!!!

Does it get any better than this?? I think no. Chocolate Chip Cookies: Awesome. Chocolate Cake: Amazing. Put them together and you have MAGIC. Magic, people!!

I shared this on Studio 5 today and just between you and me; my favorite part about this day was that I got to wear THIS Chocolate Chip Cookie tee!!! I sat down with my brother who does graphic design and I told him that I wanted an adorable cookie face...with a top hat...and a mustache...and a bow tie.


Every time I see this little guy, I HAVE to smile. :)

If you want to watch me demonstrate how to make this cake on Studio 5, click HERE.

Okay...back to the cake...sorry.


Here's how you do it:

Let's start with the Cookies:

There is an amazing Chocolate Chip Cookie recipe in my 'The {Actual}Best Chocolate Chip Cookie Recipe' post but honestly...(and I can't believe I'm saying this) just to make your life easier, you absolutely have my permission to buy pre-bought cookie dough.

Use an icecream scoop to measure out your cookie dough. This is PERFECT for a 7" cake. If you are doing a larger cake, add a Tablespoon for each additional inch.

Use some parchment paper to place on top. Smash down with your hand first and then use a rolling pin to flatten the dough. The chocolate chips will act as spacers so that you don't have to worry about rolling it too thin.

Use a Tablespoon to measure for the outer cookies. You want them to be consistent. Make sure you bake the small cookies on one sheet and the large cookies on another so that they all cook evenly.

Now for the Chocolate Butterceam.

Start with GOOOOD Chocolate. It will change your life. Good Chocolate makes for amazing desserts.

Combine the powdered sugar with your cocoa powder.

Beat that butter baby! You've GOT to beat that butter until it's creamy and light, pale yellow. It makes for a wonderful consistency.

Slowly add the sugar/cocoa mixture in a little at a time while the mixer is on the lowest speed.

Add half of the cream halfway through the mixing process.

Add the rest of the cream and then beat for 2-3 minutes AT LEAST. You really have to beat that buttercream to get that creamy, RICH, and just decadent experience.

Set aside...(if you have the restraint to do so. ;) We've got to level our cakes.

Here's a fun trick to get a great level! Use your cake pan as a guide.

Now that your cakes are leveled, place some of that yummy buttercream on your cake board.

Place your first layer on.

Make some YUMMY vanilla buttercream! {Recipe at the bottom of this post} I like Vanilla because it's kind of a nod to "Cookies and Milk".

Put some of that vanilla buttercream goodness in a piping bag and use a Wilton 12 round tip or just snip off the tip.

Pipe a border around your cookie so that the edges of your layers don't droop down. It also helps the next layer stick to the first.


Last layer (I didn't want my cake too tall, so I did a half layer.)

Here's how to tort a cake to get a half layer:

Use a ruler. Our height here is 2 inches so we will make marks at the 1 inch mark all around the cake.

Score along the marks that you made all around the cake.

Take your serrated knife and slice through using your scoring as a guide.

Separate and set the top layer aside until it is filled. :)

Now back to decorating this beautiful chocolate beast...

Put a HUGE dollop of chocolate buttercream on top of that bad boy.

Push it to the edges...

Now start pushing the buttercream down the sides...

Use your bench scraper (or drywall knife from Walmart! Ha! No, really. You can!) to smooth those sides.


One more huge cookie...

Fit a pastry bag with a Wilton 1M tip and fill it with your chocolate buttercream.

Pipe a simple shell boarder around the top...

...and the bottom.

More cookies...

If you are placing these on right after you frost your cake then they will stick right on. If not, just adhere with some more buttercream.

Now cut yourself a slice and grab a glass of milk...You're gonna need it. ;)

The {Actual} BEST Chocolate Chip Cookie Recipe...Ever:

Find it in my previous post by clicking HERE.

(Easy) Chocolate Cake:


1 box of Triple Chocolate Fudge cake mix
1 sm. package of Instant Chocolate Pudding mix
1 C. Sour Cream
1/2 C. Water
1/2 C. Vegetable Oil
4 eggs


1. Pre-heat oven to 350 degrees. 
2. Combine all ingredients in a large mixing bowl and mix until well combined. 
3. Pour into 24 cupcake liners and bake for 16 min.
4. When the cupcakes are done, take them out of the cupcake pan so that they stop cooking.
5. Let cool completely

Chocolate Buttercream:

I got this recipe from the amazing Martha Stewart and I didn't change it too much because it was SO rich and deep and luxurious. You can find it here as well! 

3 1/2 C. Sifted Powdered sugar
1 C. GOOD QUALITY Unsweetened Cocoa Powder
12 Tbs. (1 1/2 sticks) Unsalted Butter, room temp
1/2 C. Heavy Cream (Martha says to use milk but the cream gives it a creamy, rich texture that I LOVE.)
2 tsp. Pure (Again, good quality) Pure Vanilla Extract


1. Cream that butter with an electric mixer until it is light and fluffy and pale yellow. It makes for a dreamy consistency. 
2. Sift together powdered sugar and cocoa powder in a separate bowl.
3. With the mixer on it's lowest setting, slowly add the cocoa and sugar mixture into the butter. 
4. Halfway through your mixing process, add half of your heavy cream.
5. Finish mixing then add the remainder of your cream and vanilla.
6. Beat that buttercream for at least 2-3 min on medium high speed. 
7. Stick a spoon into your bowl and go to town!  

The BEST Vanilla Buttercream: 

1 1/2 C.  (2 1/2 sticks) Unsalted Butter - Room Temp
5 C. Sifted Powdered Sugar
1/4 C. Heavy Cream
1 Tbs. GOOD quality Pure Vanilla Extract


1. Cream that butter with an electric mixer until it is light and fluffy and pale yellow. It makes for a dreamy consistency. 
2. Sift your powdered sugar in a separate bowl.
3. With the mixer on it's lowest setting, slowly add the powdered sugar into the butter. 
4. Add the heavy cream and vanilla.
5. Beat that buttercream for AT LEAST 2-3 min on medium high speed. 
6. Enjoy!