The cloud cake is the next ruffle cake!!! And why not?! It is a super cute and super easy way to frost a cake! We found this great step-by-step Cloud Cake Frosting tutorial from Annies Eats. Follow the link if you would like to see images of the entire process.
When life gives you lemons, make lemon cookies! Enjoy a sweet and tart bite with these bright and sunny Citrus Cookies. Carefully crafted by the baking blogger behind the popular site ‘Sweetopia,’ these stunning sweets are the perfect summertime party favor. Tutorial & beautiful images thanks to Sweetopia! Check out Sweetopia for more great tutorials and decorating ideas!
Thank you for participating in our Spring Pin & Win Contest! We hope that you enjoyed it and found some great Spring inspiration.
- 1st place - $100 Fancy Flours gift certificate – Goes to Jacqueline Griffin!
Check out her lovely Spring/Easter themed board HERE.
- 2nd place - $50 Fancy Flours gift certificate – Goes to Bea Witched!
Check out her fun Spring Bee themed board HERE.
- 3rd place - $25 Fancy Flours gift certificate – Goes to Lisbeth Krause!
Check out her lovely mix of modern and vintage Spring pins HERE.
*Boards were judged on originality, creativity, product variety and adherence to the guidelines.
Here is a sneak peek at our Spring 2013 catalog. *NOTE: Not all of the items are in stock just yet, but will be soon. If you see something in the catalog you like that is currently out of stock, you can opt to be notified by email when it becomes available. Printed catalogs will be in homes around Feb. 25th! This catalog features over 100 new products to help you with your Spring celebrations. Including products for Easter, Mother’s Day, Spring Parties, Derby Day, Birthdays and much much more!
- 12 oz chopped white chocolate (use Lindt bars)
- 1 cup creamy peanut butter (use Squirrel Brand)
- 3 cups crisp rice cereal
- 1 1/2 cups mini marshmallows
- 1/3 cup mini semisweet chocolate chips
1. Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.
2. In microwave-safe bowl, melt the white chocolate bars (broken up) in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.
3. Add the peanut butter to the melted chocolate and stir until smooth.
4. Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.
5. When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.
6. Spread into prepared pan, compressing lightly with the back of your spoon. Don’t press too hard or you’ll crush the cereal. Sprinkle with remaining chocolate chips and a handful of marshmallows and press lightly to adhere.
7. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.