Cookies or Cupcakes? Why not both?


When I want to bake, there’s always the hard choice of what to make.  Should I make cookies or should I make cupcakes?  These mini cupcakes combine both to form a cute and delicious treat.  I made a french vanilla mini cupcake topped with cookie dough frosting and chocolate chips.  I was so excited to make mini cupcakes because I bought this new pan that can make 48 mini cupcakes at once.  The only problem is I can’t fill the next tray while the first is baking, but I love the pan.  It’s perfect.  I found the cake recipe at and the frosting recipe at

French Vanilla Cake


  • 1 cup unsalted buttercaramel, steak, cookie dough cupcakes 121
  • 2 cups white sugar
  • 4 eggs
  • 2 3/4 cups flour
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons vanilla extract
  1. Preheat the oven to 325 degrees.  Line a mini cupcake tray with wrappers.
  2. In a mixer, beat the butter for a couple of minutes until it is light and fluffy.  Add in the sugar and beat for about 3 more minutes.  While this is mixing , you can sift together the flour, baking powder, and salt.
  3. caramel, steak, cookie dough cupcakes 127Add the eggs the the butter/sugar mixture one at a time, making sure to mix thoroughly after each addition.  The batter should appear fluffy.
  4. Then alternately add the milk and flour mixture, starting with the flour mixture.  Be sure to mix thoroughly after each addition.  After all of the dry ingredients and milk are added, stir in the vanilla.
  5. Fill each mini cupcake cavity about 2/3 full.  I used a small cookie scoop to keep the cupcakes the same size and not make a huge mess (like I usually do haha!).  Once the tray is filled, bake the cupcakes for 11 minutes.  Remove the mini cupcakes from the tray as soon as they come out of the oven to prevent them from continuing to cook in the pan.
  6. This recipe made enough batter for me to fill the tray about 2 1/2 times, so that’s about 120 mini cupcakes.

caramel, steak, cookie dough cupcakes 133

While the trays were baking I began to mix up the frosting.

Chocolate Cookie Dough Frosting

Ingredients:caramel, steak, cookie dough cupcakes 134

  • 1 1/2 cups unsalted butter
  • 3/4 cup brown sugar, packed
  • 3 1/2 cups powdered sugar
  • 1 cup flour
  • 3/4 teaspoon salt
  • 3 tablespoons milk
  • 2 1/2 teaspoons vanilla extract
  1. Using a mixer with a paddle attachment, combine the butter and brown sugar for a couple of minutes until it is light and fluffy.
  2. Slowly add the powdered sugar and mix thoroughly.
  3. Mix in the flour and salt.
  4. Then add the milk and vanilla extract.  Beat until smooth.
  5. In a food processor chop some chocolate chips into smaller pieces for the topping.

I used a round 1A tip to ice the cupcakes and sprinkled them with the chocolate pieces.

These are the best bite-size dessert and perfect for sharing with friends and family!


caramel, steak, cookie dough cupcakes 171


Pizzelles, Pizzelles, and More Pizzelles

Christmas baking 2014 016

Happy New Year!  2015 may be a new year, but we all have old traditions.  One of my favorite tradition around the holidays is making pizzelles with my grandma.  Every year, a few days before Christmas, I go over to my grandma’s house, and we make a ton of Pizzelles.  It’s so much fun to bake and spend time with her. I love it.

To make Pizzelles you will need a pizzelle iron.



  • 1 3/4 cups flourChristmas baking 2014 008
  • 2 teaspoons baking powder
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 unsalted butter, melted
  • 1 tablespoon vanilla extract
  1. Combine the flour and baking powder in a small bowl.  Set aside.
  2. In a separate bowl mix the eggs and sugar on a medium speed for about a minute, until thickened.
  3. While mixing, add the butter and vanilla to the eggs and sugar in a steady stream.
  4. Add the flour mixture and mix until just combined, about 15 seconds.
  5. Christmas baking 2014 011Drop about 1 1/2 to 2 teaspoons of dough onto the iron depending on the size of the iron.  Close the lid and wait about 15-45 seconds.  It all depends on how dark you like your pizzelles, so you may have to try a couple times before you figure out what time works for you.  The pizzelle maker we actually used had a light that turned green when the pizzelles were done.
  6. Use a plastic fork to gently remove the pizzelle from the iron.  Place the cookies on a cooling rack and enjoy!

We just make regular vanilla cookies, but you can add other flavorings like anise instead.  Or you can roll the cookies while they are still warm and flexible and fill them with cream.  Enjoy spending the holidays with your family and friends.  Christmas baking 2014 019




Christmas Cake Balls

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The holidays are filled with lots of visiting and lots of eating.  Fun cake balls can make the party even better.  I made three flavors– chocolate, french vanilla, and banana– and decorated them as snowmen, reindeer, and some just with red and green sprinkles.  The best part is that they are super easy to make and very delicious to eat!

Christmas baking 2014 037To make the cake balls you will need a cake mix and a matching icing.  I used chocolate cake and chocolate icing, french vanilla cake and white icing, and for the banana, I mixed 2 bananas into a yellow cake mix before baking and added about 5 drops of banana flavoring to white icing.

First, bake the cakes and allow them to cool.  Once they are cooled, crumble one of the cakes into a mixing bowl and add the whole can of icing.  Mix at a medium speed for 30 seconds, then increase to high until thoroughly combined.  Repeat this process for each flavor.  Then place the mixtures in the refrigerator for about 20 minutes.

Roll tablespoons of dough into balls and place them on a tray covered in wax paper.  Place the tray in the freezer for about 15 minutes.  While the cake balls are in the freezer, melt the chocolate.  I used milk chocolate for the chocolate and banana balls, and white chocolate for the french vanilla balls.

Dip the cake balls in the chocolate and place them on a piece of wax paper. Christmas baking 2014 124 Then put them in the refrigerator until the chocolate has hardened and dip them a second time.  if you want to add sprinkles, do this before the second coat dries.

After the chocolate is hardened you can begin to decorate.

To make the reindeer, first, fill a piping bag with chocolate, cut off the tip, andChristmas baking 2014 109 pipe antlers onto a piece of wax paper.  Place the antlers in the freezer for a couple minutes.  Pipe chocolate at the stem of each antler and place the cake ball on top.  Put these in the refrigerator until they have hardened.  Then add two black dots using a candy decorating pen and a red gel nose.Christmas baking 2014 122

To make the snowmen, use the black candy pen to make two dots for eyes and a dotted smile.  Melt a small amount of white chocolate and add in orange gel food coloring.  Use a toothpick to draw a carrot nose on the cake ball.  Christmas baking 2014 123

I think the cake balls taste best when cold, so I store them in the refrigerator, but they are also great at room temperature.  Everyone will love these soft, moist treats.  They’re super cute and fun to eat.

I had a wonderful Christmas with my family and friends, and I hope you did as well.  Merry Christmas to all!


The North Pole Castle



As Christmas is nearing again, there is much decorating, shopping, and baking to be done in preparation for the family celebrations.  Why not decorate with your baked goods?

Last year was the first year I made my own gingerbread house from scratch.  It turned out to be more of a Gingerbread Castle december 2013 049castle actually.  During the holiday season I visited PPG Place in Pittsburgh to ice skate and view the gingerbread display.  From that day I planned to enter a gingerbread house in that display next Christmas.  Now that Christmas is here, I designed, baked, and decorated a new gingerbread castle, which is currently on display in the PPG Place Gingerbread House Display in the Wintergarden.

This project took a lot of time, but it was definitely worth it.  It took at least 10 hours, to decorate it alone, and about 8 hours to make the dough, cut the pieces, and bake them. That doesn’t even include all of the time it took to design the castle.  It all started with simple sketches and ideas.  Then I had to decide how big I wanted it to be.  Based on these maximum heights and widths I was then able to decide the dimensions of every wall and how many I would need of each piece.  I drew stencils for each piece on poster board and cut them out.  Later, I would place these stencils on the rolled out gingerbread to cut out the right shapes.Gingerbreadhouse 2014 020

Next, I made the gingerbread dough, and it took about 8 batches!  Since I made so many batches, I cut back on the amount of spices I put in the dough since no one was actually eating the gingerbread.  Here is the recipe with the full amount of spices needed that I found on

GingerbreadGingerbreadhouse 2014 016


  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light molasses or dark corn syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 tablespoons water
  1. First, cream together the butter, brown sugar, molasses/corn syrup, cinnamon, ginger, cloves, and baking soda.
  2. Alternately add in the flour and water until a stiff dough is formed.
  3. Allow the dough to chill in the refrigerator for at least 30 minutes.  I made my dough the night before I baked.
  4. Gingerbreadhouse 2014 037On a heavily floured surface, roll out a handful of dough until it is about 1/8 inch thick.  Place stencil on the dough and trace it with a butter knife.  Remove excess dough and place the piece on a tray very carefully so that it doesn’t tear or stretch.  I put about 4 pieces on a tray at a time.
  5. Bake at 350 degrees Fahrenheit.  The time depends on the thickness of your dough.  My dough was very thin and it took about 5-7 minutes.  Allow the pieces to cool on the tray until they are sturdy enough to move to a cooling rack.
  6. Continue steps 4 and 5 until all of the pieces are made.

Before you can begin building your gingerbread house, you will need to create a support inside the structure to keep the building sturdy.  I bought Styrofoam at a craft store and cut pieces based on the size of the walls of my castle.  Then I used hot glue to hold these pieces together, but not to the board yet.  I made a support for every tower in my castle.

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To begin building the castle with the gingerbread, I needed royal icing.  I always use the Wilton Royal Icing recipe.  I used about 5 batches of this recipe:

Wilton Royal Icing


  • 3 tablespoons meringue powder
  • 4 cups (about 1 lb.) confectioners’ sugar
  • 5 tablespoons warm water
  1. Sift the meringue powder and confectioners’s sugar together.
  2. Add the water.  Whip icing on high speed until stiff peaks are formed.

Gingerbreadhouse 2014 055When I built the castle, I began by building each tower.  Then I put the inner part of the castle together and decorated it before building the outer wall.  To build a tower, I iced the entire side of a gingerbread panel and firmly pressed it to the styrofoam block.  Then cut two small styrofoam triangles with the same angles as the slope of the roof.  I used a toothpick to secure the triangles to the foam block and covered them with icing.  Then I placed the roof panels on the icing.

After all of the towers were made, I needed to secure them to the base.  I piped a square  of icing onGingerbreadhouse 2014 059 the spot I intended to place the tower and added some glue to the middle of the square.  Next, I firmly pushed the tower down on the icing and glue.  I did this with the rest of the towers for the inner part of the castle and used icing to hold the towers together where their sides touched.

Once the inner part of the castle was assembled, I began to decorate.  I started with the snow on top of the roofs.  To achieve this snowy look, I spread some white icing at the peak of the roof, then used water and my fingers to spread the icing around.

Gingerbreadhouse 2014 100Next, I focused on the clock, wreaths, and windows.  To make the clock I piped a circle of white icing and used water to smooth it flat.  When the icing dried, I used a number 1 tip to pipe roman numerals and hands onto the clock in black icing.

For the wreaths, I used a number 18 star tip and green icing.  I simply piped many little stars in a circle.  I also piped a wreath around the clock.  I used a number 101 petal tip to pipe bows onto wax paper.  Once the bows were hardened I carefully attached them to the wreaths.

For the windows, I piped white icing onto the gingerbread in the shape of a pentagon.  I swirled a Gingerbreadhouse 2014 101small amount of yellow icing into the white pentagon and then smoothed it with water.  I piped the candle using a number 3 round tip and white icing, and added a dab of orange and yellow to the tip for the flame.  Then I piped a tiny red bow on the candle using a number 1 round tip.  I outlined the windows with red and green icing.

Then I added dots and lines using red, green, and white icing and number 3 round tips for extra detail.

Inside the large wreath in the front I piped the words “Welcome to the North Pole.”Gingerbreadhouse 2014 082

After the entire interior of the castle was completely decorated, I constructed the outer walls of the castle in the same way as the interior towers.  I secured the structures to the board and then decorated the walls with wreaths, windows, dots, and lines.

On the front tower I spread brown icing in the shape of a castle door.  I smoothed it with water and used a number 3 round tip to pipe lines across the door.  I attached a round piece of chocolate candy for the door handle.  Above the door I titled my gingerbread masterpiece: “Santa’s Castle.”

I spread white icing on the board around the castle and brushed it with white shimmer dust.  I scratched marks into an extra piece of gingerbread to look like stone or brick and created a sidewalk, which I placed in front of the door.  I used a number 21 star tip and green icing to pipe Christmas trees in front of the castle.  I started at the center and piped outwards.  The lines of icing got thinner as I piped higher up the tree.  I put red balls on the tree with a number 5 round tip and a yellow star on top.

For the finishing touch I added the north pole.  I broke off the curved part of a candy cane and used icing to stand the straight piece of candy cane upright.  I  put a dab of icing on top of the candy cane and placed a candy ball on top.  Santa’s Castle was complete!Gingerbreadhouse 2014 095 Gingerbreadhouse 2014 093 Gingerbreadhouse 2014 094I delivered my gingerbread castle to the Wintergarden at PPG Place in Pittsburgh.  It is on display through January 7, 2015.  It is part of a display with hundreds of other gingerbread houses, as well as a train, Christmas tree, and the Santas around the world.IMG_2537





Baby on the Way

Elaines baby shower cupcakes 132

This weekend I got to enjoy a beautiful baby shower for our close family friend, Elaine.  I was asked to make the cupcakes, and I was so excited.  I had been planning the design fora couple weeks and finally got an idea.  Elaine is having a baby girl, so naturally I wanted the cupcakes to be pink.  I would ice the cupcakes with white icing, add some pink sugar sprinkles, and top them with pink baby booties and rattles.  And then the surprise-  a pink center!  While the guests expected their cupcake to be yellow or chocolate, they bit into the treat to find pink colored cake in the middle.

To make these cupcakes you will need:

  • Chocolate or yellow cake batterElaines baby shower cupcakes 075
  • White cake batter
  • Two tone cupcake insert
  • Buttercream icing
  • Food coloring
  • Wilton icing tips #1, 3, 12, 1M
  • Pink sugar sprinkles
  1. First, make your cake batters.  I made chocolate, yellow, and white, but you can chose any flavor of cake as long as you have white cake batter also.  Color the white cake batter pink using a few drops of liquid food (6)
  2. Line cupcake trays with wrappers and set the two-tone cupcake insert into the first row of wrappers.  Fill one icing bag with the colored cake batter and a second bag with the other cake batter.  Cut the tips off of the bags so that there is a small hole for the batter to run through.
  3. Fill the center section of the insert with the colored cake batter.  Then fill the outer section of the insert with the second batter.  Gently lift the insert straight up and out of the cupcake wrappers.  Then place the insert into the next row of wrappers and continue the process until all of the cupcakes are filled and the batter is gone.
  4. Bake the cupcakes according to the directions on the recipe you used and allow them to completely cool before moving on.
  5. Make your buttercream icing:

 Elaines baby shower cupcakes 095Wilton Butter Cream Icing


  • 1 cup solid vegetable shortening (Crisco)
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 teaspoon vanilla extract
  • 8 cups sifted confectioners’ sugar (about 1 lb.)
  • 4 tablespoons milk
  1. In a mixer, fitted with a whisk attachment, cream together the shortening and butter.***Make sure the butter is softened to room temperature.  If the butter is still hard it will be hard to mix with the Crisco, and will create a lumpy texture.  You do not want that.  However, if you forget to set the butter out to softened, you can soften it in the microwave.  To do this set the butter on a plate (*note: if the butter in wrapped in foil, unwrap the butter first)  and put in the microwave for 10 seconds.  Then flip the butter over for another 10 seconds.  The butter should be softened after this, but if it is not you can continue to do so until softened.  Although, make sure the butter is not melted.  If the butter is melted instead of softened, it gives the icing a very buttery taste.
  2. Add the vanilla and mix well.  To get the whitest icing possible, use clear vanilla extract, but regular vanilla extract works just as well ( I do not use clear extract).  The mixture should be smooth.
  3. Sift the confectioners’ suger into a bowl or onto a piece of wax paper.  This eliminates any lumps in the icing.
  4. Add one cup of sifted confectioners’ sugar to the mixer at a time, mixing well after each addition.  Scrape down the sides and bottom of the bowl after mixing each time.  After all confectioners’ sugar is added, make sure it is mixed well.  The icing will appear dry at this point.
  5. Last, add up to 4 tablespoons of milk.  Depending on the desired consistency, different amounts of milk will need to be added.  For a runny icing, add all 2 tablespoons of milk.  For a stiffer icing, only add about 1 tablespoon of milk, or add it until the desired consistency is reached.  Since I decorate my cupcakes using icing tips, I like a stiffer icing, so I usually add 2-3 tablespoons of milk.  To test the consistency, dip your spatula in the icing and create a peak.  If the peak stands or falls, will determine the consistency.  Whip icing on high for about a minute, and the icing is finished.

6.  Fill an icing bag fitted with a 1M tip with white icing.  Pipe swirls onto each cupcake and lightly sprinkle the pink sugar on top.

Elaines baby shower cupcakes 1077.  I decorated half of the cupcakes with baby rattles and the other half with baby booties.  To make the rattles you will need a bag of pink icing with a #3 tip, a bag of pink icing with a #12 tip, and a bag of white icing fitted with a #1 tip.

8.  First, pipe the handle and loop at the bottom of the handle with the pink icing with the #3 tip.  You will probably have to go over it a few times to make it stand out and not fall between the folds of the white icing you already put on the cupcake.

9.  Then pipe a ball of pink icing at the top of the handle using the #12 tip.  Decorate the rattle by using the #1 tip to pipe two lines Elaines baby shower cupcakes 098of white icing and three dots.

10.  To make the baby booties you will need the bag of pink icing fitted with the #12 tip and the bag of white icing fitted with the #3 tip.

11.  Use the #12 tip to pipe the foot part of the booty and then turn the icing bag upward at a 90 degree angle and pipe the boot.  Use water and a knife to tap the top of the ankle to make the boot flatter on top.

12.  Then use the #3 tip to pipe a string of white icing around the ankles of both booties.  To pipe the bows on the front pipe a figure 8, followed by the two tails connectedElaines baby shower cupcakes 112 at the middle of the figure 8.

The cupcakes turned out even better than I thought.  It was a beautiful baby shower, a great celebration with family and friends.  Congratulations to Elaine and Greg!  We can’t wait to meet Brianna Marie!

Eye-Popping Halloween Treats

Trick or Treat?

halloween eyeball cake balls - orange chicken 058

These creepy eyeballs are definitely a treat!

With the start of school and the many activities that come along with it, I have been so busy that I haven’t blogged or baked in forever.  Finally, things are starting to slow down and I’ve had more time.  What better way to get back into baking than by making a fun treat like these?

Chocolate Cake Balls


  • Chocolate cake mix (and ingredients listed on box)
  • 1 Can of chocolate icing
  • 2 lbs. White chocolate
  • Small bag of green candy melting wafers (you will need one wafer for each cake ball)
  • Red food coloring pen
  • 1 Tube of black icing
  1. First, bake the cake according to the directions on the box.  When you take the cake out of the oven, remove it from the pan and allow it to cool completely.
  2. halloween eyeball cake balls - orange chicken 043Next, break the cake apart and place it in a mixing bowl.  Scoop the whole can of icing into the bowl.  Turn the mixer on low speed for a few second.  Then beat on medium speed until there is an even consistency throughout the mixture.
  3. Roll the cake into balls by the tablespoon and place on a tray lined with wax paper.  Place the tray into the freezer so that they can firm up, but don’t let them freeze.
  4. While the cake balls are in the freezer you can start to melt your white chocolate.  When the chocolate is melted, begin to dip each cake ball and set them on a piece of wax paper.  Place these in the refrigerator to speed up the process.
  5. Once the first coat is completely hardened, use a knife to trip the excess chocolate off of the base.  Then dip the top and sides of the cake halloween eyeball cake balls - orange chicken 045ball into the white chocolate for the second coat.  Before this coat cools, quickly and carefully place a green halloween eyeball cake balls - orange chicken 048wafer on the cake ball.  Then place them back into the fridge to finish cooling.
  6. When the second coat is hard, you can draw the veins of the eyes using the red food coloring pen.
  7. Lastly, use the black tube of icing to draw a black dot on the green wafer of each cake (eye) ball for the pupil.

halloween eyeball cake balls - orange chicken 060

Have fun scaring your friends with this creepy treat.  Enjoy!

Treasure the Memories

The Hookstown Fair Photo via Hookstown Fair Facebook Page

The Hookstown Fair
Photo via Hookstown Fair Facebook Page

Treasure the Memories…The 2014 Hookstown Fair theme.

I’ve been going to the Hookstown Fair ever since I was born- 17 years!  There are so many memories to treasure.  The fair has been part of our family for generations.  My mom raised animals in the 4-H, along with my aunt and uncles.  They raised sheep, steer, and pigs.  Those animals are no longer there, but my grandma still raises chickens.

My mom is no longer involved with the animals at the fair, but that doesn’t mean we aren’t involved.  My mom is on the fair board and is in charge of entertainment.  My grandma is the head committee person for the floral department.  And we camp at the fair all week long.

The Hookstown Fair runs from Tuesday the 19th through Saturday the 23rd this year, but for us it starts way before that.  Usually one day the week before the fair we clean and decorate the Tile building, which houses the floral, vegetable, home goods, and 4-H displays.  We also help my mom set up all of the chairs at the main stage.  Then on Friday, we pack up the camper and set it up down in the fair campground.  On Saturday, we bake.  All night.  This year I made snickdoodles, Brownies, and a decorated cake (which I will explain how to create below) to enter in the home goods department.  Tara, my mom, and I all take turns in the kitchen.  We go to bed late and wake up bright and early Sunday morning to pick flowers to enter.  Sunday is a long day.  At 7 AM Tara, my mom, my grandma, and I go outside and scavenge through all the flower beds for any flowers that could possibly be entered.  Then we go back inside and get ready.  The cars are loaded with flowers and food to enter, along with snacks and drinks for the long day ahead of us.  Entry day.  Being on the floral committee, we are responsible for entering and arranging the flowers, along with showing the judge the flowers.  It is a family affair.  The floral committee consists of Grandma, Mom, Aunt Pam, Uncle Tom, Uncle Tommy, Marcia, Nancy, Tara, and me.  From 1-6 PM on Sunday people bring their flowers to us to enter- some by the trunk full, others just one or two.  They are always so beautiful, and despite the long day we have fun.  On Monday morning we go back to arrange the flowers and attach ribbons to the flowers as the judge decides their fate.  Monday is the first day that we begin to sleep over in the camper.

On Tuesday the fair starts! All the hard work pays off and the fun begins!  We have fun all week long with friends and family.  Its tradition, and it’s full of memories.  I will definitely treasure these memories as I will most likely be at college instead of the fair next year.  It’s sad to know that I won’t get to do these things that I have done every year, but it will be a new exciting time for me.

fair cake 2014 024

So in the home products department there is a category for decorated cakes.  I of course wanted to enter so while I was at work in the morning, my mom baked a cake so it would be ready to decorate by the time I was home.  I looked through some of the cake decorating books given to me by my great aunt Polly, but I still hadn’t decided what to make it look like so I just started making flowers.  My problem is that I’m a perfectionist and I take so much time.  It got later and later as I decorated and I got more tired and tired, but I kept going because I knew the final product was going to be fabulous.  When I finally was finished, I was so happy with my cake that I didn’t feel tired anymore, so I cleaned up the kitchen…at 2 in the morning.

To make the flowers on the cake I used royal icing.

Royal Icing


  • 3 Tbs. Meringue Powder
  • 1 lb. confectioners’ sugar
  • 5-6 Tbs. lukewarm water
  1. Sift the confectioners’ sugar.  Stir in the meringue powder.
  2. Add water while beating at a medium-low speed until desired consistency is reached.

When royal icing dries, it dries hard.  It is edible however it is not great for tastes, but it is great for decorating.  That is why I chose to use royal icing for the roses instead of butter cream.

To make this cake first cover the cake in white butter cream and smooth with water and a spatula.

Next, you will need to create the roses with royal icing so that they can dry and be placed on the cake.  Color about half of the royal icing yellow.  Set up an icing bag with round Wilton #12 tip and fill with yellow royal icing.  Set up another icing bad with a Wilton #104 tip.  Using a toothpick or paint brush, paint a line of golden or orange gel food coloring from the tip to the end of the bag.  Make sure to draw the line from the skinnier side of the tip.  Fill with yellow royal icing.  Pipe roses onto wax paper squares and let dry.  Here is an easy Wilton rose tutorial.  You will need about 6 large roses and 8 smaller roses.

fair cake 2014 006

Next, move on to making the rose buds for on the vine.  You can use the same bag of icing fitted with the #104 tip.  You will need about 15-20 rose buds for on the vines all around the cake.  Here is the Wilton rose bud tutorial.

fair cake 2014 009

While the flowers are drying, you can pipe your vines on your cake.  First color some royal icing dark green.  Set up an icing bad with a round Wilton #3 tip and fill with green icing.  Pipe a dot in the very center of the cake.  Then pipe squiggly lines starting at that dot and going down the sides of the cake.

fair cake 2014 001

fair cake 2014 002


Take some leftover butter cream and create a round mound of icing in the middle on top of the cake for your roses to rest on.

fair cake 2014 012


Place one of your large roses in the middle of the mound.  Then surround that rose with more roses until you have a small bouquet of them on top of your cake.

fair cake 2014 014

Next, set up an icing bag with a #352 Wilton tip.  Paint a thin line of brown food coloring in the bag and fill with green icing.  This will be for the leaves.  Add a few leaves around the rose bouquet in the middle.  Change the tip on the #12 tip icing bag to a #3 tip.  Now you will decorate the vines.  Place rose buds, leaves, and yellow dots alternately on each vine.  Make sure to give the rose buds stems.fair cake 2014 032

Add one or two flowers here and there around the bottom edge of the cake and adorn them with leaves.

fair cake 2014 026

And now you have a gorgeous cake to share with family and friends!fair cake 2014 024