I love to decorate cookies with royal icing! It creates a beautiful smooth canvas for you to work on. Once it’s dry you can continue to further decorate your cookies with royal icing transfers, fondant, air brush, sanding sugar or sprinkles.  I have several posts on how I decorate sugar cookies with royal icing but I have never shared with you my royal icing recipe. Until now…

Royal icing is extremely simple to make and you only need a few ingredients. The main ingredient that you use is powdered sugar. Depending on how many batches you need be prepared to stock up on it!

I like my royal icing stiff, because it takes longer to break down when you store it so you can use it again without having to beat it. But by no means do you need to make it stiff. 

Royal Icing Recipe

2017-07-31 12:22:22

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Ingredients

1. 2/4 cups hot water
2. 4 tsp Wilton meringue powder
3. 1 tsp vanilla extract
4. 4 cups powdered sugar

Instructions

1. In the bowl of a stand mixer add hot water and Wilton meringue powder and beat until frosty.
2. Add the powdered sugar and mix on medium speed until well combined.
3. Stop the blender and scrape the sides of the bowl and mix once again to make sure everything is well incorporated.
4. Add the vanilla extract and beat until stiff peaks, about 10-15 minutes.

Great Tips

1. Always use the paddle attachment. The wire whip incorporates too much air.
2. Experiment with other flavors like almond or lemon.
3. I like to beat my royal icing until stiff, because when storing the royal icing it takes longer to break down.
4. If you don't like your royal icing stiff, remember you can always add more powdered sugar later to make it stiff.
5. Store your royal icing in an air tight container and place saran wrap on the top of the royal icing so that it doesn't dry out.
6. Store your container in a cool, dry place away from a window.
7. If your royal icing starts to break down (you will see small water puddles) place the icing in the bowl and beat for a few minutes or until it comes together again.

By Jany Reich @ Super Cute Sweets

Super Cute Sweets http://www.supercutesweets.com/

XO,

The post Royal Icing Recipe appeared first on Super Cute Sweets.

Happy 6th Birthday Super Cute Sweets!

I can’t believe that exactly 6 years ago today Super Cute Sweets was born! It all started out of my love for sweets. I wanted to have the ability to share my ideas with everyone!

So much has changed since 2011! At the time my boyfriend and I had been dating for almost two years. In August of 2012 we got engaged and in December of 2013 we got married. Then in February 2016 our daughter Mila was born! It has been a ton of work and a bit exhausting at times but more than anything it has been so much fun!

For Super Cute Sweets’ 6th birthday I wanted to share with you my favorite simple, soft & moist vanilla cupcake recipe. I love vanilla! I love chocolate too but vanilla has a special place in my heart.

This recipe is so easy! And the end result is a batch of delicious soft & moist cupcakes that melt in your mouth. I have paired the vanilla cupcakes with my go to vanilla frosting recipe. They go together like pancakes and syrup or peanut butter and jelly! 

I found the cutest sprinkles that complement the birthday occasion perfectly! The sprinkles are called Party Monster and they add the perfect touch to this special birthday! 

XO,

The post Happy 6th Birthday Super Cute Sweets! appeared first on Super Cute Sweets.

It’s that time of the year again and I am busy prepping for our annual 4th of July BBQ. I wanted to make something different this year to really make it fun for the kids! I am going to setup a milk shake bar so they can cool off in the summer heat! And what better way to top off the milk shakes than with some awesome chocolate shards. They even have stars and stripes sprinkles to make them more festive. And don’t worry the adults will be able to nibble on them with or without drinking a shake!

Chocolate shards are so easy to make and they can be made in many different colors. They are a great help when hosting a party because they can be made ahead of time and stored in an air tight container.

Tools Needed:

• Half Sheet Pan
• Parchment Paper
• Red, White & Blue Candy Melts
• Silicon Bowls
• 6″ Skewers

Because it’s 4th of July I chose the red, white and blue candy melts. Place the candy melts in separate bowls and microwave the chocolate for 30 seconds. Take the bowl out of the microwave and stir the chocolate very well. If all of the chocolate has not melted place the bowl back in the microwave for another 15 seconds. Continue to do this until all of the chocolate has melted.    

Make sure your chocolate has melted completely and that it has a nice smooth consistency. This will give you smooth and beautiful chocolate shards. 

Use a spoon to drop several globs of red chocolate scattered randomly around the parchment paper.  Repeat the process with the white and blue chocolate so that the area is completely filled in.

Shake your pan to create a smooth surface. 

Use a skewer to swirl the chocolate together. Look at all the colors melt into each other! This is the most relaxing and mesmerizing part! Your guests will think it took you hours to make these when in reality it only takes seconds!

Sprinkle your favorite sprinkles all over the top of the chocolate. I found these great stars and strips sprinkles but you can find them to match any occasion.

Once the chocolate has set, use a sharp knife to cut the chocolate into shards of various shapes and sizes.

I made a quick video just to show you how easy it really is!

XO,

The post Easy 4th of July Chocolate Shards appeared first on Super Cute Sweets.

Last week I was looking through all my posts and thinking of new posts that I would like to add to the blog. I noticed that I have never shared my favorite sugar cookie recipe with you. Over the past few years I have baked up many batches of sugar cookie recipes until I finally got one that works for me!

This recipe is inspired by two of my favorite cookiers: Sweet Sugar Belle and De Koekenbakkers. These two ladies are so amazing and so are their cookies! If you Google “sugar cookie recipe” thousands of recipes will pop up. But the real trick is finding one that works for you!

I like this recipe for many reasons. First, because it’s baked longer than other recipes and so the cookies are a bit crunchier! Second, they don’t tend to spread like other sugar cookie recipes. Third, they have a nice taste of vanilla because I incorporate vanilla extract and vanilla bean paste. And last but not least, the recipe calls for powdered sugar which makes the cookies nice and smooth.

This cookie recipe has the perfect amount of sweetness and the cookies also come out great for decorating with royal icing!

I like to roll out my dough using the Joseph Rolling Pin. I’ve had this rolling pin for years and it works great for cookies! Because I use powdered sugar instead of granulated sugar the dough is smoother! 

I like to bake my cookies until they have beautiful golden edges. This helps the sugar melt and create that lovely crispiness!

Let me know how you like this recipe and how your sugar cookies turned out! Also, if there are any recipes that you would like me to make, leave a comment below. 

The post Crunchy Sugar Cookie Recipe appeared first on Super Cute Sweets.

Hi Sweets!

I hope everyone had a Happy Mother’s Day! I had a wonderful 2nd Mother’s Day with my little one! I spent the whole day with her and then we stopped by my mom’s house to spend sometime with her as well. I baked up these amazing donuts on Friday and I couldn’t wait to share them with you!

They are so easy and fast to make and they taste delicious! When they first came out of the oven I tried one and they weren’t too sweet and I was a little worried that they could use a bit more sugar. But don’t worry when you glaze them they have the perfect balance of sweetness to them! 

Along the way I will share some tips that will help you bake the donuts to perfection! With that being said lets start with first tip!

Tip: Spray the cavities of your donut pan generously with cooking spray so that your donuts come out of the pan easily once they are done.

Tip: Fill the donut pan cavities 2/3 full only. This will help the donut maintain it’s shape. If filled more, the donut hole will be covered once the are baked and you will lose the perfect donut shape!

Tip: Because you are leaving them in the pan to cool for a few minutes it’s ok to remove them from the oven a bit earlier than the recipe states. Get to know your oven, some bake faster and some bake slower. Remember they will continue to cook while they are in the pan.   

Tip: Place them on a wire rack. This will ensure they get ventilation from the top and the bottom and will stop the baking process much faster than placing them on a cookie sheet. 

Now the fun part begins! 

Tip: When you make the glaze recipe make sure to use it right away, because the glaze will harden fast!

These taste great as is! But I wanted to dress them up a bit so I added gold dragees!  

Let your imagination run wild! You can add many fun things like sprinkles (jimmies, nonpareils), sanding sugar, fondant, glitter and gold leaf just to name a few!

I hope you have fun baking some donuts soon!

And I hope you have even more fun decorating them! 

Baked Glazed Donuts

2017-05-13 14:25:59

Serves 18

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Prep Time

10 min

Total Time

25 min

Prep Time

10 min

Total Time

25 min

Ingredients

1. 2 cups cake flour, sifted
2. 3/4 cup granulated sugar
3. 2 teaspoons baking powder
4. 1 teaspoon salt
5. 3/4 cup buttermilk
6. 2 eggs, beaten
7. 2 tablespoons butter, melted
8. 2 teaspoons vanilla bean paste
9. 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 425F.
2. Spray the donut pan with cooking spray.
3. In a bowl sift together the flour, sugar, baking powder, salt and set aside.
4. In the bowl of your stand mixer add buttermilk, eggs, melted butter, vanilla bean paste, vanilla extract and beat until combined.
5. Add the dry ingredients to the wet and beat until combined.
6. Give the bowl a good scrape with a silicon spatula and beat one more time.
7. Fill the cavities of the doughnut pan 2/3 full. Bake for 5 - 7 minutes or until the top springs back when touched.
8. Let the donuts cool in the pan for 2 - 3 minutes before removing them and placing them on a wire rack to continue to cool.

Adapted from Wilton

Adapted from Wilton

Super Cute Sweets http://www.supercutesweets.com/

XO,

The post Baked Glazed Donuts appeared first on Super Cute Sweets.

Hi everyone!

I hope you all are having a fabulous spring and for most of you hopefully the weather is starting to warm up!  Here in Miami it has been beautiful and we had an amazing second Easter with our daughter. She actually received tons of chocolate for Easter but she’s only 1 and doesn’t eat much chocolate…for now. So after stuffing my face with her left over chocolates all weekend, I thought this would be an appropriate post! 

I have made Chocolate Covered Oreos before but I have struggled to get nice flat bottoms on them. But after much trial and error I finally figured out a way to make my Oreos nice and perfect!  The secret is using a spoon and a few taps, I’ll tell you more it in the directions later.  

But for now, let me share with you another very important tip: Not all molds are created equal!

I remember when I purchased my first Oreo mold the cavities were deep and they required extra melted chocolate, which made the Chocolate Covered Oreos overwhelmingly sweet. I finally found a mold with cavities that weren’t as deep and the Chocolate Covered Oreos now have the perfect amount of chocolate!

Tools Needed:

• Oreo Cookies
• Oreo Mold
• Guittard Apeels
• Small Microwave safe bowl
• Tipless Piping Bag
• Spoon

Directions:

Let’s start by melting our chocolate!

Place the Guittard Apeels in a small microwave safe bowl and microwave the chocolate for 30 seconds. Take the bowl out of the microwave and stir the chocolate very well. The more you stir the more you will see how much of the chocolate has melted. If all of the chocolate has not melted place the bowl back in the microwave for another 15 seconds and then remove it and stir it well. Continue to do this until all of your chocolate has melted. Please be careful and remember to stir well after each time. Chocolate retains its temperature and can easily burn!

Next, place a spoon full of chocolate into each of the Oreo cavities and give the mold a few good taps against the countertop surface. Giving it a few good taps ensures that all of the bubbles will rise to the top and also spreads out the chocolate to create a smooth flat surface.

Now, carefully center the Oreo cookies in the Oreo mold cavities. Place the mold in the refrigerator for 10 – 15 minutes so that the chocolate hardens and adheres to the Oreo cookies.

In the meantime, add some melted chocolate to a tipless piping bag. I love these tipless bags because they are inexpensive and you can just toss them when you are done.

Once the chocolate has hardened, insert the tip of the tipless piping bag into the gap where the mold and the Oreo cookie meet. Softly squeeze out the chocolate and move your hand in a clockwise motion around the cookie so that you fill in the gap between the cookie and the mold.

Now that the chocolate is all filled in, place the mold back in the refrigerator for 10 minutes so that the chocolate hardens. As you can see from the image below you don’t really need a lot of chocolate because it’s a small space that you are covering.

Once again take the mold out of the refrigerator and with a small spoon, scoop some melted chocolate and pour it over the bottom of the Oreo cookie. Then, use the spoon to spread the melted chocolate.  Start at the outer edges of the mold then do the center. If you need additional chocolate add some more and continue to spread the chocolate to create an even coverage.  

And now the secret to Chocolate Covered Oreos with perfectly flat bottoms…
With the back of the spoon give the melted chocolate a few light taps. This simple trick will create a perfectly even base. Your friends will think you own a bakery!

Tip: Remember less is more! It’s always easier to add chocolate than to remove it.

One last time, place the mold back in the refrigerator this time for 30 minutes so that the chocolate completely hardens.

To unmold your finished Chocolate Covered Oreos, gently push the bottom of each of the cavities upwards one at a time. This will loosen them up so that you can invert them onto a cookie sheet all at once.

IMPORTANT: Make sure you are alone when you do this because if anyone sees these things appear they will be gone before you even get a nibble!

I hope you have enjoyed this tutorial as much as I have enjoyed making it for you guys!

XO,

The post How To Make Perfect Chocolate Covered Oreos appeared first on Super Cute Sweets.

Happy Easter! I want to share with you a set of stenciled Easter cookies that I made with royal icing! I am going to box them up and send them home with everyone that is invited to our Easter brunch! These will be such a nice surprise to open up once everyone is home.

 
Tools Needed:

• Baked Cookies
• Royal Icing
• Cookie Cutter of your choice
• Tipless Piping Bags
• Various Gel Colors
• Stencil

 
Directions:
Bake and cool your cookies.

Use a tipless piping bag, fill it with medium consistency royal icing and outline your cookies.

Next, using flood consistency royal icing of the same color, flood your cookies. Let your cookies dry out for 24 hours. 

Choose your stencil and bring out your stencil scraper!

I like to center my stencil over the cookie so that I get an idea where the image will appear once it’s stenciled. 

Now add some thick consistency royal icing to your stencil scraper. Starting at the top of the cookie apply a thin but even coat of royal icing to the cookie. 

Carefully lift the stencil off your cookie. Don’t worry if you have some extra royal icing in unwanted places! These small pieces of royal icing can be removed with a damp paper towel.

And here you have the completed set! I made sure to make them in bright spring colors!

I hope you have enjoyed this tutorial!

But mostly I hope you have enjoyed your Easter celebration!

XO,

The post Stenciled Easter Cookies with Royal Icing appeared first on Super Cute Sweets.

Hi everyone! With Easter right around the corner I wanted to share with you an easy way to decorate your Easter cookies. For my Easter table I wanted something easy but elegant, so I chose to make some Damask Easter Egg Cookies. 

Tools Needed:

• Baked Cookies
• Royal Icing
• Egg Cookie Cutter
• Tipless Piping Bags
• Airbrush Machine
• Pink Airbrush Color
• Stencil
• Stencil Holder
• Pink Gel Color

 
Directions:
Bake and cool your cookies.

Use a tipless piping bag and fill it with medium consistency white royal icing and outline your egg cookies. 

Next, using flood consistency royal icing of the same color, flood your cookies. Let your cookies dry out for 24 hours.

Let’s prepare our stencil holder!

Place the Damask stencil in the stencil holder and unite the two frames together.

Let’s prepare the airbrush machine! Make sure your hoses are connected, turn it on and make sure you are getting a constant flow of air.   

Before adding color to your airbrush machine center the stencil so that you can get the Damask pattern centered on the egg cookie.

Slowly begin airbrushing. I like to airbrush from left to right and top to bottom. Repeat those steps until you achieve the desired color.

Carefully remove the stencil holder from the cookie.

Fill a tipless piping bag with medium consistency pink royal icing and create a pretty bead boarder. Let your boarder dry for a couple of hours and your cookies are ready!

I hope you enjoyed this tutorial as much as I have enjoyed making these cookies! 

XO,

The post Damask Easter Egg Cookies appeared first on Super Cute Sweets.

Today I want to share with you my go-to recipe that I use when I want to make cake pops or cake balls! Some recipes call for adding frosting, but I like this recipe because it’s moist enough that you don’t have to add frosting in order to roll your cake pops or balls. By adding frosting to your crumbled cake your cake pops might end up too sweet. It’s also an easy recipe to make with ingredients that you have at home.

The cake has a nice texture to it. It’s nice and airy yet a little more dense and stable. It’s also moist which helps you roll your cake pops nicely. 

Cake Pop Recipe

2016-09-07 14:10:44

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

1. 1 Boxed Cake Mix
2. 1 Cup of Water
3. 3 Eggs
4. 2 Tablespoons of Sour Cream

Instructions

1. Turn your oven on to 350F.
2. In the bowl of your stand mixer add 1 cup of water, 3 eggs and 2 tablespoons of sour cream.
3. Next add the entire boxed cake mix.
4. Start by mixing on low speed and gradually increase to medium speed for 2 to 3 minutes or until everything is incorporated.
5. Pour the batter into a 9 x 13 sheet pan and bake.
6. Bake for 25-27 minutes.

By Jany @ Super Cute Sweets

Super Cute Sweets http://www.supercutesweets.com/

Happy Baking,

The post The Perfect Cake Recipe for Cake Pops appeared first on Super Cute Sweets.

When you bake a cake that has two or more layers you always want to make sure that your cake layers are not domed. Domed cake layers make your cake look messy, lopsided and have extra cake filling towards one side. Leveling your cake layers is very important because it helps you create a flat surface for easy stacking and it also makes it easy for you to frost your cake.

I am going to show you my favorite method to level your cakes. The serrated knife method is not only easy but uses a common household item that everyone has. 

Tools Needed:

• Serrated Knife
• Wax Paper
• Ruler
• Cake Decorating Turntable (if you have one)

Lets start by cutting a piece of wax paper and placing it on top of your cake decorating turntable. If you don’t have a cake decorating turntable just place a piece of wax paper on your counter, this will help catch any cake crumbs and make clean up much faster. When you are starting out you might find that it’s easier to measure with a ruler where you want to cut your cake. With your serrated knife you make small cuts all around the cake. After leveling a few cake layers you will no longer need to measure with a ruler. 

Place your hand on top of the cake and with the other hand insert your serrated knife where you made the first small cut. Slowly turn your cake as you cut through. Make sure the knife is flat at all times. This will ensure that you have nice even flat cake layers. 

Next you are going to take off the top piece of the cake. If you see a side that is not leveled just pass your knife through that one part of the cake. Always remember to make sure your knife is flat.  

And there you have it, cake layers that have been leveled! Don’t they look beautiful as is? These layers are now ready to be filled and stacked.  

Hopefully this will help you level your next cake! Stop by next week and I will show you how to stack and fill your cake.

XO,

The post How To Level A Cake appeared first on Super Cute Sweets.