Oh my, this cake is so refreshing and delicious! Celebrate Summer’s arrival with fresh strawberry cake topped with strawberry cream cheese frosting. Pureed fresh berries and strawberry extract combine for a lively flavor that is not in the least artificial. Quick, easy, delicious and made from just a few simple ingredients, this strawberry cake recipe is a keeper! Made with our NEW versatile Pure Strawberry Extract. Yum!
Match clever sayings with adorable Woodland Animals Sugar decorations for an easy and unique Valentine treat!
Make heart cookie pops extra special with colored cookie dough! You can wrap them for Valentine’s Day gifts, just slip a cellophane bag over the cookie and tie with a ribbon! *DECORATING IDEA – Pipe cute and sassy Valentine sayings on the baked cookies to turn them into fun conversation hearts!
You Will Need:
- 3 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 tbsp. light corn syrup
- 1 tbsp. vanilla extract
- Food coloring of choice
- Heart Shaped Cookie Cutter
- 4mm Silver Dragees, optional
- Cookie Pop Sticks
- Parchment Paper
Instructions for Colored Dough:
1. In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixture until thoroughly mixed.
2. Divide the dough into portions and use a toothpick to add food coloring to each one. Knead until the color is evenly distributed. For a flavor surprise, omit the vanilla extract and add 1 teaspoon of lemon extract to the yellow dough, mint extract to the green dough, and strawberry extract to the red dough.
3. Pat the dough into two disks, wrap in plastic, and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes.
4. Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of parchment paper to 1/4 inch thick. Remove the top sheet and cut out the cookies with heart shaped cookie cutters.
5. Using a metal spatula, transfer the shapes to baking sheets, about 1 inch apart. Lift up the pointy edge of each heart shape and gently place a cookie stick underneath. Press on top of the cookie slightly to ensure the stick is in place.
6. Press a silver dragee into the corner of each cookie before baking (optional)
7. Bake for 8 to 10 minutes or until cookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes.
WHAT YOU NEED:
1. Bake cupcakes according to instructions in solid yellow muffin cups. Let cool.
2. While cupcakes are cooling, prepare the frosting. Dye frosting if desired.
3. Carefully pipe/spread frosting onto each cupcake using a decorating bag with star tip or a spatula.
4. Before icing sets, carefully sprinkle each cupcake with Lip Quins.
5. Affix Bee Mine Picks to cupcakes by gently pushing into frosting.
6. Arrange on cake plate and serve. Store in an airtight container.
What a fun idea to try this Valentine’s Day! We made these whimsical cones filled with sugar hearts in a snap with our new Dresden Trim Cornucopias that come in pink, white, red and blue. These gorgeous cones are made in Germany using die-cut and embossing techniques. The cones measure about 8″ long and are just wide enough to stuff with all your favorite Valentine candies. Once assembled (a small piece of double sided tape should do the trick), we filled ours with Victorian Valentine Heart and Ruffled Valentine Medley Tea Sugars. These little treats take a fancy spin on the plain old sugar cube – I mean, why not have heart shaped ones instead?!
If you are serving for a crowd, a neat idea is to arrange the cones in a craft bucket or vase to make a beautiful arrangement. We used some crinkle paper for a little extra pizzaz! Happy Valentines Fancy Friends!
February 1st! Goodness…Valentine’s Day is a mere 14 days away and we couldn’t be more excited to share some unique chocolate treats with you ! These premium dark chocolate heart stamps are a perfect little adornment to a postcard cookie. Simply use a rectangular cookie cutter to cut-out shapes from a batch of our yummy No Fail Sugar Cookie Dough. Then use royal icing to decorate the cookies as you wish (a love letter, perhaps?) and affix the stamp with a dab of icing, just as you would a traditional postcard!
Also new to fancyflours.com are these lovely dark chocolate hearts with red and white scroll patterns. These little treats are so beautiful and could be served in a small dish on their own or could be used to jazz up some store bought (or handmade, of course) cupcakes. The hearts are about 1 3/4″ x 1 1/2″ so they are the perfect match for mini or regular sized cupcakes. The scroll is made from cocoa butter based chocolate transfer sheets, which is another trick you could try on your own. View our chocolate transfer instructions for details on working with these inspiring sheets – just another tool to add to your baking repertoire.