Cookie-Topped Raspberry Cupcakes
Iced sugar cookies make a cheerful birthday message when placed on top of iced cupcakes. You'll need less than half of the cookie dough to make enough toppers - use the leftover dough to make tasty loot bag treats.
Iced sugar cookies make a cheerful birthday message when placed on top of iced cupcakes. You'll need less than half of the cookie dough to make enough toppers - use the leftover dough to make tasty loot bag treats.
Brilliant blue icing and a fun speckled effect make this show-stopping chocolate cake look like a robin's egg. For best results, practise your speckling technique on waxed paper before tackling the cake. The speckling can get a little messy, so protect the cake plate with strips of waxed or parchment paper.
Biting into cake that tastes like the classic sandwich combo is like hitting the cupcake jackpot. Cream cheese adds just enough tartness to the icing to offset the sweetness of the peanut butter. Omit the peanut butter for a nut-free, school-friendly treat.
These super-moist cupcakes make a tasty canvas for a constellation-themed dessert. Mixing black and royal blue paste food colouring makes a deep navy icing that resembles the night sky. Add a little bit of each colour at a time until you reach your desired shade—it will take more food colouring than you may think, but the longer the icing sits, the darker it gets!
Playful honey-sweetened cakes topped with creamy icing make tasty beehives. Busy buzzing bees fly around them just waiting to be snatched by sticky fingers. You can buy honeycomb at health food stores.
Every cookie tray needs a standout treat that's anything but cookie-cutter, so make this yours! Choose thick dulce de leche, the caramelized sweetened condensed milk commonly used in South American desserts, for the best texture.
Whipping hot sugar into foamy egg whites yields the glossiest, stiffest meringues that hold their shape while baking and have a crisp but chewy texture.
Celebrating Canada Day means proudly showing off our beautiful maple leaf. And when it's on a four-layer raspberry cake, it's delicious, too.
