Friday, August 20, 2010

Pink and Brown Cookies


I used too much white icing as the base on this one. Once I started adding the stripes, the icing flooded over my border.

Salvaged...sort of

Once the icing set, I used a sharp knife to cut away the spilled icing. Then I piped dots around the edge to cover up the mess.


Plaid and Hearts


Chocolate Swirl


Khalstead's Modified No Fail Sugar Cookies (using butterscotch flavored pudding)

Glace icing
1 cup confectioner's sugar : 1 Tbsp. light corn syrup : 1 Tbsp. milk
(Adjust amount of milk to achieve desired consistency in icing.)
(I added a little cocoa powder along with brown food coloring to make the brown icing.)


  1. You are amazing! I made Logan's birthday cake today and realized something: no one ever taught me how to work with frosting! I wish I could have had your help! ( have to have had that baby by now...send me an e-mail!)

  2. Thanks, Becky! I'm sure your cake turned out really cute. I love that daisy cake you made a while ago. I wish we lived closer so we could make treats our red heart cookies. :o)