Treasured Tip #5

Before you begin writing out that meaningful message in frosting on the cake that you are creating, trace the letters into the top layer of icing with a toothpick.  This way, you'll already have a guide for where to guide your frosting tip and you can easily correct your toothpick mistakes before creating the "final copy".

Now Available-- New Cookies

Please visit my shop to buy these scrumptious cookies-- available now!  (from top) Diabetic Cranberry Walnut Cookies, Cream Cheese Orbs, and Gingersnaps.

Treasured Tip #4

For a beautifully frosted cake, start by placing a tiny bit of frosting in the center of your plate.  When you place the first cake layer on top, it will not move around as you work.  Frost the top of this first layer, and then add the second cake layer.  Coat the entire cake with a small amount of frosting and place it in the freezer for about 10 minutes.  This thin layer will be able to hold all of the crumbs in place.  Finally, use the rest of the frosting for the cake's top and sides.  Voilà!

Coming Soon-- Gingersnaps

A favorite among both family and friends, these gingersnaps will soon be up for sale in my shop.  Stay tuned!

Treasured Tip #3

If your cake breaks apart when you're removing it from the pan, simply place the pieces back together and wrap them in foil.  The trapped heat will mold the cake back into a full piece-- no one will ever know what happened!

Treasured Tip #2

To test the freshness of eggs, place them in about 5 inches of water.  If they sink to the bottom, they are fresh.  If they suspend vertically (one end tips up), they should be used soon.  If they float, throw them out!

New Cookies

Like what you see?  Buy my sugar, lemon honey, and citrus cookies here.