Archive for ‘Tutorials’

February 18, 2011

How To Make Cupcake Skirts

I thought I would try making my own cupcake skirts…they were pretty easy considering I had one in my cupboard to use to trace myself a new template. You only need a few supplies really, scrapbook paper,  scissors and a pencil. If I hadn’t found the store bought one in my cupboard, I would have just opened up a quality cupcake liner and traced a few templates until i got it just right.

  1. I used a store bought cupcake skirt to trace more onto the back of some 12 x 12 scrapbook paper. BUT if you scroll down to the bottom of the page,  I have shared my CUPCAKE SKIRT TEMPLATE! 🙂 
  2. Once you trace and cut out one good one, use it as the template for thewrest . I was able to get 6 skirts per sheet of paper.
  3. Cut slits halfway through the end of each skirt, on opposite sides (on one end, cut from the top — on the other end, cut from the bottom).
  4. Use decorative scissors to cut the top edge of the skirt, optional.
  5. Using the slits, combine the ends together.
  6. You can use tape or glue if you want, but it’s not necessary, and it’s not really food safe.
  7. Place your cooled cupcakes into the liners before applying icing/frosting to them, because some cupcakes may need a little gently forcing into the decorative skirts. 

Guess what…I’ve created a template to share with you! Click here>>> CUPCAKE SKIRT TEMPLATES.  

These cupcake accessories are so much cheaper than buying them at the craft store, where you would pay 1$ per liner sometimes.



February 5, 2011

Cookie Flower Bouquet

  This is my first attempt at making a cookie bouquet so please pardon me if the cookies look amateur. 

I’m looking forward to making cookie bouquets for all of the seasons and holidays coming up!

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  • I picked up these adorable cookie cutters today from Michaels Crafts. I had the treat sticks in my cupboard already.

  • If the cookie dough breaks, gently patch it up using another flat piece of dough. The icing will cover up any flaws later on.

  • I made this Royal Icing Recipe.  **Remember to keep the bowl covered when it’s not being used.

  • Use a #3 tip and a piping bag to outline the cookies with whatever colour you choose. When you’re ready to fill the center of the cookies, scoop some icing in a small bowl, add any colours you desire, then add a few drops of water until it’s thinned down & runny.



February 4, 2011

How To Toast Coconut


  1. Preheat oven to 350°F. 
  2. Spread the coconut on a shallow cookie sheet. Do not grease the pan, but I like to line the pan with parchment paper.
  3. Bake for 5 – 6 minutes or until light golden brown. If you want the coconut to remain slightly chewy, then bake it until just the tips are lightly browned.
  4. Stir and toss the coconut a few times while baking, and check it frequently to prevent burning.
  5. Remove from oven and allow to cool on the pan before using.
February 4, 2011

How To Colour Coconut


  • 1 bag of shredded coconut
  • Any food colouring of your choice
  • A few small zipock bags, or 1 large bag.


  1. If you’re planning of making a few different colours of coconut, start by diving it up into small ziplock bags.
  2. If using liquid food colouring, start by adding a few drops to the bag. If using gel colouring, then take a toothpick and scoop a small amount into the bag, pinching it off with the bag and not your fingers…unless you want blue fingertips.
  3. Zip the bag closed, squeezing out the air. Shake and massage the bag with your hands, incorporating the colour into the coconut.
  4. Add more colouring until you reach a desired colour.

Easy Schmeezy!



February 2, 2011

How To Make Royal Icing


  • 3 1/2 cups sifted icing sugar – you may need more depending on the size of your egg whites.
  • 2 egg whites
  • 1 tsp lemon juice


For Piping

  1. Combine the eggwhites and the lemon juice in an electric mixing bowl. (Don’t overbeat the eggs in the beginning, we’re not making whipped cream.)
  2. Begin adding the sifted icing sugar, 1 cup at a time. Beat with an electric mixer on medium speed. Be sure to scrape down the sides of the bowl.
  3. Keep adding a little sugar at a time until the consistency looks thick like whipped cream and forms soft peaks.
  4. You can use this icing for Piping borders and designs on the cookies.

    For Flooding
  1. Now you need to thin down the icing until it’s smooth and slightly runny.
  2. Add a teaspoon of water to the stiff icing and stir well until the concistency is runny enough that you can flood the cookies.
  3. Have a small needle close by because it comes in handy to pop any air bubbles made while piping the cookies.
  4. These bottles are great for decorating cookies but I prefer to use a small tip and piping bag so that I have more control of the icing and where it flows.

IMPORTANT:  Royal Icing dries out quickly, so it’s very important to keep the bowls covered with a wet cloth or seran wrap. Also, the icing can harden in your piping tips if you let them sit for too long on the counter, so I just wrap them in wet paper towel when they’re not being used.



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