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It’s no secret that we are All Things CAKE, but lately we have had cookies on the brain!

Not just any cookies. G I A N T Cookies! We have been so busy testing recipes, playing with ingredients and flavors and yes, taste testing. Tough job, we know. With lots of trial and error, we have come up with our top ingredient hacks for achieving what you’re wanting in a cookie. It is, after all, science!

Here we go!

To understand how to create the perfect cookie you have to first get to know all the players. There are five types of ingredients in any cookie recipe: fat, sugar, flour, rising agent and binding agent

Mixing these up in different amounts and ratios will give you different sizes, shapes and textures of cookies. Here are some things to keep in mind and our Pro Tips:

Fat: Think butter/margarine/shortening

Pro Tip: Like a chewy cookie, add more fat. Like a crunchy cookie, add less fat.

Pro Tip: Butter will spread more than shortening, which melts at a higher temperature. Baking chilled cookies will help with spread, too.

Sugar: Think granulated/light brown/dark brown

Pro Tip: More white sugar tends to make cookies spread more and in turn makes them crunchier. Brown sugar retains moisture, which can minimize this effect a bit.

Flour: Think All Purpose/Cake

Pro Tip: Too much flour and your cookie can be thick and tasteless. Too little flour and your cookie won’t hold its shape in baking.

Rising Agent: Think baking soda/baking powder

Pro Tip: Baking Soda leads to flatter cookies while baking powder leads to puffier cookies.

Binding Agent: Think eggs/milk

Pro Tip: If you want a crispier cookie, use just the egg white. If you want a chewier cookie, use just the egg yolk and if you want a fatter cookie that spreads less, add more eggs.

So there you have it! Time to get baking! If all that sounds overwhelming and you would rather just eat cookies, feel free to head to our website and order some cookies to have shipped right to your door!

We are constantly testing recipes, so check back often for new box offerings!

Sunny colors. Sunflowers. Sunset fade. This cake is giving off the best sunny feels!

For this two-tier cake, we started with two separate cakes that we leveled, filled and crumb coated to lock in the moisture. We iced each tier in a light yellow buttercream and set them aside to chill in the fridge. Once chilled, we stacked the cake using our bubble straw and dowel method.

To get the water vibes at the base and the sunset look at the top, we airbrushed color onto the cake. (My favorite airbrush is my Grex – it has a trigger pull and is consistent and amazing!) We added a bit of blue around the base and a bit of red to the top.

Once the cake was iced and airbrushed, it was time to add the details! We piped some tropical leaves with green buttercream and added sugar flowers for a more dimensional look. You can make these sugar flowers from fondant or gum paste or you can get them already made to save time. The sunflowers and carnations we used gave the perfect pop to this cake!

The last element of this cake was to add the name, which we did using fondant letter cut outs and then painted them with an edible gold dust. To turn the dust into a paint, simply add a little vodka or clear vanilla and mix it to form a paint. A little dust goes a long way!

Happy Decorating!

There are so many amazing elements on this cake, that I don’t know where to start!

This cake was a 2-tier to serve about 26. The cake was iced in white buttercream and smoothed out. We then added the fondant triangle bunting and fondant bands around the base of each tier.

The remainder of the accents were fondant pieces and sugar flowers. For the fondant teapot topper, we smoothed out the fondant to create a clean surface for the hand painting. We painted the lid, spout and handle gold and painted the lily of the valley accents on the teapot, cup and saucer with food coloring. We added white fondant butterflies, sugar flowers in whites, pinks, purples and blues as well as fondant leaves to match the hand paining. A gold spoon and fork were the final touch!

The petite blue flower blossoms really pulled out the lily or the valley painting on this one. It couldn’t have turned out any sweeter! What do you think?

This cake is a great example of using edible images in a creative way that doesn’t look cheesy. Since we printed the animals instead of piping or sculpting them, we were able to use the exact ones from the party ware making the cake perfectly match the party!

We hand painted some grasses on the buttercream, added a gold fondant band and a fondant monstera leaf to go along with the edible image animals we mounted on fondant. For the topper, we we wrapped dowel rods with raffia and added some fondant leaf garland with one additional edible image animal mounted on fondant.

So precious!

Cake toppers don’t get cuter than this!

This cake was a 6″ round jumbo (6″ tall tier) to serve about 15 people and was iced in buttercream. We iced the base of cake in white and layered shades of green around the bottom of the cake. We added some piped trees and flowers to give it a woodland look.

The hedgehog toppers were made from fondant ahead of time. We used tiny snips to create the texture of their fur and then added the arms, paws, ears and other features. They turned out absolutely adorable!

This petite cake is a 6″ round to serve up to 10 people. We iced in in peach buttercream and added brush and spatula strokes around the sides. We then smoothed out the cake completely leaving the various colors in place.

We added a jumbo sugar peony dusted pink on top and carnations and ranunculus at the base. I love the simple design and accents!

Butterfly themed cakes will never go out of style!

This simple design was a 6″ round to serve up to 10. We iced this cake with an ombre effect with imperfect edges. We then sprinkled it with sugar pearls and added fondant butterflies in various shades of pink in a diagonal cascade.

So pretty!

We have had some really cute cookie sets heading out the door lately!

These are our scratch sugar cookies that we decorate with royal icing. Our royal icing is a butter vanilla flavor that isn’t too sweet.

Cookies have become increasingly popular in the last few years. We often will create a cake with matching cookies. Sometimes the cookies are served at the party on the dessert table and other times the cookies are heat sealed and given as party favors. Either way, WE LOVE COOKIES!

Gold is still in for weddings – in a BIG way!

For this wedding cake, we iced each tier in white buttercream and added a white bead border at the base of each tier. For the lace, we used our silicone lace mat and added our lace mixture and let it dry completely. Once it’s dry, we peeled it from the mold and painted it gold. The final step is to place it on the cake. Typically, the little bit of moisture on the cake will make it easy for the lace to adhere to the cake. If you need something extra, a little bit of vodka or clear alcohol will do the trick!

We finished off this cake with a fondant “B” monogram and painted it to match the lace. We were so excited to see that the cake stand the bride selected matched perfectly!

This cake was a gorgeous four tier cake iced completely in buttercream. The top tier was Red Velvet with the bottom three tiers being Vanilla with different fillings in each tier.

Once the cake was crumb coated and final iced, we stacked the cake. Once stacked, we thoroughly chilled the cake. We then were able to pipe the petite buttercream details and bead borders. Once this was done, we chilled the cake once again. It’s always easier to decorate a chilled cake!

Once the detailed piping and bead borders were added, we painted them gold. This gold matched the party decor and cake stand perfectly! Onsite, we added the topper and name plate. The gold and white theme was so regal and gorgeous!