Pastel Valentines Springerle


How do you get pastel food color gels? Did you know that there are white food color gels? When you are mixing food color into white frosting, you add small amounts for pastels and larger amounts to get more intense color. So if you want to paint cookies, to get a pastel gel paint, you mix color gels into white gel paste.


Of course you will need some cookies to use as your canvas. The raised designs of a Springerle cookie are somewhat like a coloring book…you pick your color and start painting one of the elements.

Yes, you can use this paint on cut out sugar cookies too. You can paint names on hearts or draw shapes on a sugar cookie with these paints.


To create the pastel colors, you will need white gel food coloring and some colored gel. I used just 4 colors: deep pink, royal blue, leaf green and lemon yellow. I used Spectrum gels from Ateco as shown above. Another brand you might look for is Americolor. Check the cake decorating department in your local Hobby Lobby or Michael’s.

Also these gel colors do not mix with water, so use triple sec to thin the gel and to clean your brushes.

You will also need some brushes dedicated to food use; artist brushes are best. (Clean with triple sec and then soap and water when you are finished painting your cookies.)

Have some paper towels or soft rags handy too. The rags will be ruined, so I cut small pieces of old white tee shirts and toss them when I am finished painting my cookies.

You will need some waterproof paper plates to use as your palette.

Don’t use a patterned or colored plate as it will be hard to see the colors you are mixing. Use a white plate!

Squeeze out a dollop of each color you have selected and some larger dollops of white. Start adding some colors with a toothpick or popsicle stick until you like the color. You can also use a palette knife if you have one. A palette knife makes it easier to mix.


After you are happy with one color, move on to you next color. I made a pink, then a blue, then a lavender by mixing some blue and pink, and then a green. I thought the green to be a too alarmingly bright green, so added a tiny bit of the pink and a tiny bit of the yellow to dull the green. Then, I mixed some of the green and blue tints to make aqua. Later I made some pastel yellow to add to the flowers.


If you want to keep it simple, choose just 2 or 3 colors and some cookies that are less complicated. Below, I painted just the hearts and their borders on the small rectangular cookies made with Hearts United and just the single image on the Fleur de Lis cookie. Use a Fleur de lis or a flower motif, paint it pink and yes, it is a valentine!


This is a creative way to spend a cold February afternoon or evening. Also, the usual cold dry weather of early February is great for making Springerle (they dry beautifully) and for baking of any kind!

Happy Baking!

Tutorial and images from House on the Hill!

Holiday Recipes from Nordic Ware


Indulge in these recipes from Nordic Ware that yule adore and will bring joy to all your holiday festivities!  All Bundt pans available at Fancy Flours!


Chocolate Gingerbread Bundt® Cake

This chocolate ginderbread Bundt® cake is the perfect festive treat for the holidays, baked beautifully in our Pine Forest Bundt® Pan. Packed with rich flavor and a dusting of powdered sugar makes this cake an amazing center piece for your holiday dessert table!


  • – 2 cups all-purpose flour
  • – 1/2 cup dark cocoa powder
  • – 1 tsp ground ginger
  • – 1 tsp ground cinnamon
  • – 1/4 tsp ground cloves
  • – 1/2 tsp salt
  • – 1/2 tsp espresso powder
  • – 3/4 tsp baking powder
  • – 1/4 tsp baking soda
  • – optional: 1/4 tsp black pepper
  • – 1 cup dark brown sugar
  • – 1/2 cup unsalted butter, softened
  • – 1/2 cup canola oil
  • – 3 eggs
  • – 1/2 cup molasses (not blackstrap)
  • – 1 tsp ginger puree (or substitute equal amount of grated fresh ginger)


Preheat oven to 350°F. Prepare Pine Forest Bundt with baking spray containing flour and use pastry brush to evenly coat the details of the pan.

Combine flour, cocoa powder, spices, salt, espresso powder, baking powder and baking soda in a medium bowl and set aside. In the bowl of a stand mixer, cream together brown sugar, butter and oil on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add molasses and ginger puree. On low speed, add flour mixture, a little at a time, until fully incorporated. Pour batter into pan and Tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 50-55 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving.


Nutcracker Sweet Eggnog Cakes

 Eggnog cakes:

  • – 3/4 cup butter, softened
  • – 3/4 cup light brown sugar
  • – 1/2 cup granulated sugar
  • – 3 large eggs
  • – 1/2 tsp vanilla
  • – 2 tbsp white rum (or 1 tsp rum extract)
  • – 1 1/2 tsp baking powder
  • – 1/2 tsp salt
  • – 1/4 tsp fresh grated nutmeg
  • – 1/2 tsp ground cinnamon
  • – 2 1/2 cups all-purpose flour
  • – 1 1/4 cups eggnog


  • – 3/4 cup pecan halves
  • – 1 tbsp all-purpose flour


  • – 1/2 cup eggnog
  • – 3/4 cup powdered sugar


Preheat oven to 350°F. Prepare Nutcracker Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Using an electric mixer, cream butter until fluffy. Blend in brown sugar and granulated sugar until smooth. Stir in eggs one at a time. Mix in vanilla and rum.

In a medium bowl, combine baking powder, salt, nutmeg, cinnamon, and flour. Slowly add dry ingredients alternately with eggnog and beat just until smooth. If desired, place pecans and flour in food processor and pulse until nuts are very finely chopped. Fold nuts into batter.

Fill each cavity half full with batter and spread evenly. Gently tap bottom of pan on towel covered counter to remove air bubbles. Bake for 20 – 25 minutes until toothpick inserted in center of cake comes out clean. Cool cakes in pan for 5 minutes before inverting onto cooling rack. Cool completely before glazing or decorating. Repeat with remaining batter. Makes 8 cakes.

For glaze, blend eggnog and powdered sugar in a small bowl and whisk together until smooth. Pour glaze over cooled cakes when ready to serve.


Peppermint Fudge Cake

The ultimate wintery fudge cake with a rich moist chocolate texture, a touch of cool peppermint, and a sweet dusting of powder sugar! Our Snowflake Cake Pan provides beautiful detail for a holiday center piece or a Disney Frozen gathering.


  • – 1/2 cup butter, melted
  • – 1/2 cup granulated sugar
  • – 1/2 cup brown sugar, packed
  • – 1/4 tsp vanilla
  • – 1/4 tsp peppermint extract
  • – 2 large eggs
  • – 3/4 cup all purpose flour
  • – 1/2 cup cocoa
  • – 1/2 tsp baking powder
  • – 1/2 tsp baking soda
  • – 1/4 tsp salt
  • – 1/2 cup buttermilk or whole milk


Preheat oven to 350°F. Prepare Snowflake Cake Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a medium bowl, mix butter and sugars. Add vanilla, peppermint and eggs and mix until smooth. In a small bowl, whisk dry ingredients until blended. Slowly stir dry ingredients into butter mixture, alternating with buttermilk, until batter is smooth.

Gently pour batter into prepared pan. Gently tap on towel covered counter several times to remove air bubbles. Place in center of oven and bake for 25 – 30 minutes until tester comes out clean. Cool cake in pan for 8 minutes before inverting onto a cooling rack. Cool cake completely before glazing or dusting with powdered sugar.


Rum Wreath Cake

Create this incredible Rum Wreath Cake for your next holiday party! This festive dessert recipe will become a new crowd favorite and no extra decorations are needed, due to the beautiful intricate design of our Holiday Wreath Bundt Pan.



  • – 1 cup + 2 tbsp butter, softened
  • – 1 cup +2 tbsp sugar
  • – 2 eggs
  • – 1 1/ 2 teaspoons vanilla
  • – 1/ 2 cup dark rum
  • – 2 1/ 4 cups flour
  • – 1 1/ 2 teaspoons baking powder
  • – 1/ 4 teaspoon baking soda
  • – 1/ 8 teaspoon salt
  • – 3/ 4 cup whipping cream

Rum Syrup:

  • – 1/ 2 cup butter
  • – 3/ 4 cup sugar
  • – 1/ 2 cup dark rum


Heat oven to 350 degrees. Grease and flour pan and set aside. In large bowl, blend all cake ingredients on low speed, scraping bowl often until blended. Increase speed to medium and mix for 2 minutes, until well combined. Spoon batter into prepared pan. Bake at 350 degrees for 35-45 minutes, until toothpick inserted comes out clean.

Remove from oven and cool cake for 10-15 minutes in pan. While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 5 minutes. Let cool 5 minutes. While cake is still in pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over cake. Invert cake onto serving platter and spoon remaining syrup over top of cake. Serve warm or cooled.



Gingerbread Cake

Gingerbread House making made easy! Create your own gingerbread house cake using our Gingerbread House Bundt and add all your favorite candy decorations for a creative display! This classic recipe is rich in flavor, with a combination of ginger, cinnamon, and other spices to make the perfect holiday dessert.


  • – 2 3/ 4 cups cake flour
  • – 2 teaspoons ground ginger
  • – 1 teaspoon cinnamon
  • – 1/ 4 teaspoon ground cloves
  • – 1/ 4 teaspoon nutmeg
  • – 1 teaspoon salt
  • – 2 teaspoons baking powder
  • – 1 cup sugar
  • – 2/ 3 cup brown sugar
  • – 1 cup butter, softened
  • – 4 eggs
  • – 1 teaspoon vanilla
  • – 1 1/ 4 cups milk


Heat oven to 325 degrees F. Grease and lightly flour pan; set aside. In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside. In large bowl, combine sugar, brown sugar and butter. Beat 3 minutes, until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk. Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan. Place pan on baking sheet and bake at for 55-66 minutes, until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely. Cake can be dusted with powdered sugar or decorated with frosting and candies.