Hello Sweetie cutie patootie treats for Valentines Day

Valentines Day is one of my favourite days of the year. I mean how could I not love a day filled with hearts, love and lollies (candy).

This year I have come up with some cute heart cookie faces that were inspired by some Hello Kitty Pez dispensers I picked up at The Reject Shop and using a heart cookie cutter they sent me.

I'm calling them 'Hello sweetie!' My kids thought they were super cutie patootie and of course they adored the Pez dispensers.

I teamed them up with water colour and edible gold leaf decorated heart cookies to make a sweet set. Just add the Pez and some extra lollies and you have a perfectly cute little bundle.

Pink decorating set, pink twist marshmallows and pez from The Reject Shop

I also made up another set of cookies for The Reject Shop savvy blog using some of the baking products they have out at the moment. I was a bit smitten with the pink pastel squeeze bottles for decorating in The Art of Baking decorating set they sent me.

Happy Baking

Hello Sweetie cookies 

Heart Shape Cookies (see cookie recipe below)
Heart Cookie Cutter 
White rolled fondant
Violet, red and pink fondant
White food colour
Black edible marker
Pink edible dusting powder
Small Rolling Pin
Ball tool
Veining/Dresden tool
Brush and water
small thin brush
Another dry brush

^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch). 

Knead white fondant until smooth and pliable. Dust workbench with cornflour (corn starch) and roll out fondant until quite thin then using the heart cutter cut out a fondant shape.

Brush water onto the cookie and adhere the fondant, use the rolling pin to smooth the fondant into place.

Take a small amount of red fondant a little larger than the size of a pea and roll into 3 tiny balls. Press the balls flat. Brush a little water on the top corner of the cookie and press 2 of the flat shapes onto the cookie - see picture above for example. Use a ball tool to press an indent in the center of the round shapes to make a bow. Press the third round shape into the middle of the other 2. Pain dots onto the finished bow using the thin brush and white food colour.

Draw eyes onto the cookie using an edible food colour pen. * On some of the other cookies I used black fondant to make bigger open eyes, you can play around and make the eyes however you prefer.

Pinch off 2 very small pieces of pink fondant and shape into lips, adhere to the cookie as per picture making a top and bottom lip. Press the ball tool in the middle to make the lips into a pucker. If necessary use the veining tool to push the lips into shape.

Use the dry brush to gently apply a little bit of pink dusting powder to the cheeks by brushing in small circles.

Sugar Cookie Recipe (makes 12 large cookies)

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)# 
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

I was provided with product and paid to write the blog post featured over on The Savvy blog. The ideas created and words expressed are my own.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.

Pink and gold celebration cake

I'm moving house which is quite a big thing after living in the same place for 16 years and has not left me a lot of time to post here on the blog.

Eeeek, the stuff I have accumulated over that time ...... It was hard at first but it actually feels good to let go of so many of those things.

So to celebrate (and use up some of my supplies so I don't need to move them) I decorated a cake.

Ok y'all know I pretty much make a cake to celebrate the opening of a letter, but that's a good thing right?

This cake is fondant covered with edible gold then rough buttercream, sixlets and pearls and a single macaron up on top.

It's elegant and beautiful but still a bit fun and you aren't quite sure what is hiding inside. (I recommend either Cookies and Cream Cake or Strawberry Layer Cake)

Because my gold was not on transfer sheets it is a bit textured, which looks great with the added layers of buttercream applied with an offset spatula.

This cake is perfect for hiding any little imperfections on the cake while still managing to look perfectly put together.

Anyhoo I best go pack some more boxes and take some stuff down to charity.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.

Swan Princess Birthday Party

It's party time again around here and Bubble celebrated with a swan princess party with a pretty mint, gold, white and black theme.

It was a low key event with just a few friends so I decided to have it indoors and turned my creative craft space into the dessert table which worked well and ended up being a great decision as the weather threatened rain as the party was starting.

Party Decorations

OK I know you all want to know it, where did I get that amazing green feather garland 'cause it's pretty gorgeous, and let me tell you even more so in real life. I picked it up at Lark to decorate Bubble's bedroom with and when it arrived it just begged to be used for my party table seeings as it matched the plates I bought perfectly.

Yup, I saw these plates online a little while back and I had to make them mine. They might be some of the most awesome paper plates I have ever seen. No I am not being paid to say this I just like to share this stuff so y'all can have pretty parties too. I bought them from Lark, they are made by Bash Party Goods.

The honeycomb balls were from discount dollar stores they were a couple of dollars each for the large ones and the smaller ones were in packs of 3 for the same price.

I made the swan pinata which involved the (humane) sacrifice of a unicorn pinata, I will do a post with a few progress pictures shortly.

I also made my own glitter dipped balloons by spraying adhesive glue spray to gold balloons and then sprinkling glitter onto them.

A few hours before the party I popped out for coffee with a friend and afterwards found those multi sized gold glitter dots at a discount store down at the local shop which were perfect placed randomly on the wall either side of the garland. The whole pack of dots cost $2.50 and if I don't keep them the kids will use them for craft so it's pretty much win win.

The geometric mint vase holder/ tealight holders were from the reject shop, and the cake stand and candy jars I have had for years.

Party Food with links to my recipes on this blog

We had an elegant mint green colour butter cream cake which was actually a chocolate layer cake filled with cookies and cream (CLICK HERE FOR CAKE RECIPE).

 It was decorated with edible gold edged macarons (including a couple of empty macaron shells on the side of the cake) and some stars of buttercream piped randomly with a #195 tip. I stacked filled and decorated the whole cake in under an hour which was a lovely change for me.

Macarons in a matching mint shade (CLICK HERE FOR MY MACARON RECIPE) for the party table and as I made them myself I was able to make a variety of sizes to decorate the cake with.

Simple swan cookies in mint and white decorated with a little edible gold leaf which once again were quick to make (CLICK HERE FOR MY COOKIE RECIPE and how to add gold leaf to cookies).

We had chocolate covered Oreo's in ombre shades from black through to green with a little edible gold leaf. There was matching candy sixlets and bon bons.

Funny side story the whole reason I went for a swan party was to make choux swans after I got the Retro Baking (The Australian Women's Weekly) and I didn't end up making them or the really cool cake pop idea I had.

Yup this is my creative space room all dressed up to party.

CLICK HERE for details and more pics from when I renovated it

Finally I picked up some bunches flowers from the grocery store for under $30 for the lot and split them up between glass jam jars and one larger vase to fill up the spaces on the table and yay now I have fresh flowers for the rest of the week.



Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Golden Things Cupcakes with Nutella Dream Frosting

This Nutella frosting is so dreamy I might have eaten a spoonful or two while decorating the cupcakes.

Also I was kinda happy when there were a few of the bark shards leftover and I had no other option but to eat all of them. Everyone knows unevenly decorated cupcakes are just a fight waiting to happen.

I made them with Lindt milk chocolate and they were so good you could serve them as they are.

Which is what makes these cupcakes so good, every element by itself is delicious so putting it together comes up with a super delicious treat.

I've had these in mind since I made my Chocolate Peanut Layer Extravaganza Cake and when I was at the supermarket I saw Ferrero Rocher chocolates were on sale. It was totally a sign.

And because Ferrero Rocher's are wrapped in golden paper I wanted to make the cupcakes gold. I used Robert Gordon gold cupcake cases and edible gold which always add a bit of fabulousness to any cupcake.

Also just so you know, it seems I can not be trusted with edible gold as once I get it out I put it on everything. It's just sooooo pretty I can't help myself.

I made a few without the golden cases and Ferrero Rocher chocolates and they were delicious as well pretty much because....yup Nutella dream frosting :)

I've included the full recipe below exactly as I made it, but like I always say do what makes you happy. If you want to use a packet mix for the cupcakes to save time and then just make up the Nutella Dream Frosting go ahead. If Ferrero Rocher chocolates are not on sale, skip them and if you prefer a different brand of chocolate, who am I to tell you different.

Happy Baking

Some Stockists (many online stores and baking specialty shops stock these items)

United States of America




Australia - Baking Pleasures stocks edible gold leaf and Ateco piping tips
Robert Gordon baking cases are available at many kitchen and homeware stores or online
23k Edible Gold (25 sheets/Transfer Type)


Golden Things Cupcakes with Nutella Dream Frosting (makes 18 cupcakes)
I've used edible gold which is available from specialty stores see end of post for some places you can buy it. It is completely optional.

18 Chocolate Cupcakes (recipe below)
1 batch Nutella Dream Frosting (recipe below)
Almond Bark (recipe below)
18 Ferrero Rocher Chocolates unwrapped (optional decorated with a little edible gold leaf)

Place a large star tip onto a piping bag (I uses Wilton # ) and fill half full with the Nutella Dream Frosting. Start piping on the left outside of the cupcake and pipe a circle around the outside edge, when you reach the start move the piping inwards to pipe a smaller circle. You should apply consistent pressure to the piping bag and when you reach the top gently release the pressure as you pull up.

Press in 2 shards of almond bark into the frosting with the widest edge along the bottom in the back half of the cupcake frosting.

Press a Ferrero Rocher chocolate into the front of the cupcake.

Can be stored in an airtight container for up to 3 days in the fridge. Remove container from fridge and allow to come to room temperature for 30 minutes prior to serving.

Almond Bark Shards with Edible Gold
It is very important to always make sure your bowl and spoon are completely dry when working with chocolate. I have used Lindt milk chocolate as it is what I have, but you can use any chocolate you would be happy to eat including dark or bittersweet.

200 g (7 oz) Lindt milk chocolate cut into small pieces
80 g (2 3/4 oz) slivered almond (blanched almonds cut into strips)
Edible gold leaf (optional)

Line a tray with baking/ parchment paper.

Melt the chocolate in the microwave at medium low heat for 2 minutes. Allow to stand for a minute stir until all lumps have melted. If required return to the microwave for 30 seconds at medium low stand for 1 minute and then stir (repeat this step as required).

Pour the almond into the bowl and mix until it is completely coated with chocolate.

Spread the chocolate almond mixture onto the paper lined tray and allow to set to room temperature. Remove the paper and chocolate from tray onto a cutting board and cut the chocolate into irregular shards.

Optional - press gold leaf transfer sheet onto the chocolate with edible gold side down touching the chocolate. The heat from your finger should be enough to melt it a bit so it adheres, if not you can brush a tiny amount of water onto the chocolate so the gold adheres.

Store in an airtight container until required, up to 2 weeks.

The edible gold pictured is on a transfer sheet. Some edible gold comes loose. 

That's ok for this type of use.

Chocolate Cupcakes
1 1/2 cups plain flour (all purpose)
1 tsp bicarbonate soda (baking soda)
1/4 tsp baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g (4oz) unsalted butter at room temperature cut into small cubes
1 1/4 cup caster sugar (superfine sugar) use regular white sugar if caster not available
2 eggs
1 tsp vanilla extract

Preheat oven to 160 C (325 F) fan forced and place 18 cupcake cases into muffin tins,

Mix the hot water and cocoa together to make a paste then add the cool water and mix until well combined, set aside until required.

Sift together flour, bicarb soda (baking soda), baking powder and salt and set aside until required.

In the bowl of a stand mixer cream together butter and sugar at high speed until light and fluffy (about 2 -3 minutes).

Reduce speed to low and mix in eggs and vanilla, mix until well combined.

Add 1/3 of the flour mixture and mix at low speed until just combined. Add 1/2 the cocoa paste mixture and mix again until combined scrapping down sides of bowl as required. Add another 1/3rd of the flour mixture, mix, add the remainder of the cocoa mix continue to mix and then add the final batch of flour. Scrape down sides and mix at low speed until just combined.

Scoop mixture into cupcake cases until 2/3 full and bake for 18-20 minutes or until a skewer inserted into the cupcake comes out clean.

Remove from oven, take cupcakes out of tray and cool on a wire rack.

Nutella Dream Frosting

200 g (7 oz) unsalted butter at room temperature
2 cups icing sugar
2 Tbsp (US 2 Tbsp plus 2 tsp) cocoa powder
1 tsp vanilla extract
200 g (7 oz) Nutella

Place butter and icing sugar into a large bowl and mix at high speed until light and fluffy. Add vanilla and continue to mix at low speed until combined, then add the cocoa and mix. Add the Nutella at low speed until combined then increase to high speed and mix for 3 minutes until the mixture is light and creamy.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

M'mores warm melty marshmallow macarons

Y'all know I live in Australia, which is pretty great generally, but one thing we don't have is graham crackers.

I know what is with that! Of course we have other crackers (or biscuits as we call them) but nothing quite like graham crackers so sadly no s'mores for us.

But I'm not one to mope about and I decided to turn a batch of macaron shells I had sitting about into m'mores.

Oh boy, they were good, but I don't have to tell you that. In my book pretty much anything with flowing warm chocolate and melty marshmallows is a win in baking terms. Messy but oh so good.

And then in my warm gooey sugar haze I thought, what if I put an Oreo cookie in as well.

I think the picture above speaks for itself.

I've topped my M'mores with edible gold leaf , but it's a completely visual thing so you can leave it off if you like. If you do decide to use it make sure it's the edible version from a reliable source (In Australia try Cakes Around Town, in the US try Amazon Edible Gold Leaf Sheets CLICK HERE )

Happy Baking

M'mores Recipe (macarons with melted marshmallow and chocolate)
M'mores are of course best eaten immediately to experience the warm ganache and melted marshmallow. However filled macarons can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Ingredients
40 Macaron Shells colored brown or caramel (Click here for my recipe)
10 Large marshmallows (or 20 regular marshmallows)
100 g dark chocolate
50 g cream
Optional - Edible Gold Leaf

Make chocolate ganache by placing the cream and chocolate into a microwave safe dish and heating at medium for 2 minutes, let stand for a minute and use a hand whisk until all chocolate is melted. If lumps still remain heat at 30 second intervals until all the chocolate is melted.

Place ganache into a ziplock bag or disposable piping bag and set aside until required.

Place half the macarons on a baking tray with the hard shell facing down.

Cut marshmallows in half and place on top of the macarons on the baking tray. Push the sticky cut side of the marshmallow gently onto the macaron shell.

Optional - brush a very small amount of water onto the top of the remaining macarons and adhere a small amount of edible gold to the top of each macaron shell.

Set a rack in the oven near the top and turn the grill (broiler) on high. Place the marshmallow topped macarons under the grill (broiler) and cook until the marshmallows turn golden. Alternatively you can use a handheld kitchen blowtorch to toast the marshmallows.

Cut a small hole in the corner of the ziplock bag holding the ganach and pipe dollops of ganache onto the top of each macaron. Press a macaron half onto the top of the warm ganache.

Serve immediately.

Oreo Macaron Variation You will require 20 Oreo Cookies.

Follow instructions as above, after you have piped ganach onto the top of the marshmallow, press an oreo on top and then pipe a small amount of ganache onto the top of the Oreo. Finally press the other macaron shell on top.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer please do not reuse without permission. 

Princess Macarons with Mini edible tiaras or how to eat a tiara 2

This post may contain affiliate links

CLICK HERE for link to my macaron recipe

Ok these are my new favorite toppers.

Mini edible tiaras, seriously what's not to love, and with the right cutter you can whip up a stack of them and have them ready to pop onto pretty much anything to give it a bit of royal treatment.

Macarons.......check. Marshmallows........yup. Stacked cookies.....ah-huh.

They are really quite tiny, pretty much they just fit around my thumb. The cutter set I used (link here: Crowns Patchwork Cutters ) has a larger size tiara as well which is perfect for the top of a cake so you could make a whole princess (or prince/king) party.

How to eat a tiara blog post HERE

photo by Alyce & Colette Photographers

Now I have made a video on how to make the tiara but as I was silly enough to start upgrading my other computer with the video on it and I think it will be another few days before I have access to it. In the meantime I have written out the instructions below.

How to make an edible tiara
You can use any cutter or hand cut the shape yourself, however I have included links to the cutter I used. If you scroll to the bottom of the post I have also included a recipe for small batch mexican paste which should make up a few dozen of these mini tiaras.

Ingredients

Mexican paste colored light orange or ivory (buy premix or see small batch recipe below)
tiara cutter (available here: Crowns Patchwork Cutters )
crisco or similar solid but soft white fat
2 X small white rolling pin - one for rolling the other (2cm or 3/4" for setting the tiaras onto to dry)
toothpick
edible gold dust*, rose spirits  and paint brush
or edible gold paint/spray

*make sure the dust or paint is edible, saying non toxic does not necessarily mean edible and many glitters and dusts sold in cake decorating stores are for decorative purposes only. The links below are edible.

US suppliers - Amazon

Available to Australia via Fishpond


Crowns Patchwork Cutters

Rub a little crisco onto the small tiara/crown cutter.

Using a small rolling pin roll out the mexican paste very thin (like really really thin) and press the tiara/crown cutter into the paste to cut out the shape. I like to do this on a piece of plastic wrap which is a little fiddly but I know the paste can not stick to the counter.

If necessary use the toothpick to gently remove the mexican paste shape from the cutter. Use the toothpick to remove any excess paste from the shape and the small heart at the front if desired (see the you tube tutorial for more detail).

Place onto a small rolling pin to shape the tiaras. The one I used is around 2cm or 3/4" wide or around the same size as a permanent marker tube. You can use anything that is clean and food safe you have sitting around for this.

Paint the tiaras with the edible gold paint, either by using a premixed paint or mixing edible gold luster dust with rose spirits. Don't worry they may not look very sparkly while wet.

Allow to dry. Once dry you may wish to give them an extra coat or brush a little extra gold luster dust onto the tiaras to add extra shine.

Store in an airtight container until required. You can make these weeks in advance.

Adhere to tops of macarons, marshmallows or cookies with a little royal icing.

Small batch Mexican Paste

75g pure icing sugar (2 5/8 powdered sugar)
1 tsp gum tragacanth or tylose powder

Knead together well. Store wrapped in plastic in an airtight container at room temperature. Knead again well before use. Can be colored as required.

Linda Vandermeer is a blogger, baker, maker and author

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.