Christmas Cookie Decorating Tips

I haven’t written a baking post in forever! Baking is pretty much my life right now and I’m ok with it. Since I lost my job I have been trying to keep busy any way I can without actually spending money, and I got the idea to try and sell some baking during the Christmas season- I love to bake so it’s something I would be doing anyway, I can just scale it up as necessary! It’s not a lucrative career but I do have a lot of time on my hands at the moment, and it sure beats the last season of Gilmore Girls on Netflix (ugh Lorelai, Chris or Luke? Make up your damn mind). I’ve been really lucky to have a lot of support from a great network of family and friends.

cookies in boxes

One order I received was for sugar cookie cutouts and I was a bit nervous about it, because in the past when I’ve made them they have not exactly been photo-worthy. They taste great, but the icing is always a bit too runny or a bit too thick, and I can never get the rich red and green colours that you want to see on a Christmas cookie. But I spoke to a friend who also bakes, and did a bit of research, and with some practice I managed to make them look quite presentable!


I thought I’d share some of the tips I learned, because I’m not kidding, these are LEAGUES nicer than anything I’ve made before. The proportions I used for the icing was as follows: 1 cup icing sugar, 1 tablespoon milk, 1/4 teaspoon vanilla extract (or almond extract for pure white); adjust consistency as necessary.

Use gel food colouring for richer colours.

This really makes a difference! I could never get the liquid food colouring to the right red/green colour. You still have to use a somewhat obscene amount of dye and it will thin out the icing a bit, so you might have to adjust the consistency again. But I’ve never been able to get this colour intensity with liquid dyes.


Use a piping bag and a piping tip (#4 worked well).

Maybe a bit obvious, but in the past I’ve tried to get away with a ziploc bag and a hole cut in the corner. Not surprisingly, it doesn’t measure up! I bought a reusable piping bag (Wilton) and rinsed it out between colours; it’s very durable and I can minimize my consumer guilt by avoiding disposable bags. I just pop the tip in the bottom of the bag, push it towards the end, and fill the bag with icing; I found it works to use a glass to hold the bag and fold the edges over the rim so that you can get the icing right in the bottom; then I tie off the top of the bag with a rubber band.

piping bag and glass

Follow the 10 second rule for icing consistency.

This was really important! My icing usually falls off the cookie in a big messy puddle or is too thick to pipe. Here is a helpful video that shows you how to do this; basically the icing should settle into a smooth surface at about 10 seconds after disturbing the surface.


Allow icing to harden and set before packing.

It’s really hard to be patient and wait when it FEELS like the icing is set, but giving the cookies more time won’t hurt, and no one wants to spend hours and hours decorating cookies only for them to crush each other in the container. I laid them out in a single layer on baking pans, and covered the pans with a layer of plastic wrap (more as a cat prevention technique than anything- the icing forms a protective layer that will prevent the cookies from getting stale if they are left out for under 24 hours). When packing in containers, place in a single layer with parchment paper in between multiple layers.

cookies drying

And that’s it! They take some time for sure but the end result is both tasty and pretty. I really liked substituting the almond extract in the white icing instead of vanilla- vanilla darkens the colour too much, plus I love the almond flavour. The stars and snowflakes were my favourite!


Happy baking and Merry Christmas if I don’t post again before then!

Coconut Lime Bundt Cake Recipe

Today’s post is another recipe. Can you tell I am a baker and not a cook? I made this cake last weekend and I’m still dreaming about it. It was the perfect mix of sweet and tart.

cake pic 2_watermarked

Also, I got to try out the new bundt pan that I got for Christmas from my sister-in-law, so it looked as good as it tasted!

Here’s the recipe, adapted from Food & Drink‘s Spring 2014 issue.

Coconut Lime Bundt Cake


2 1/4 cups cake and pastry flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temp
1 1/4 cups sugar
3 eggs, at room temp
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup milk, at room temp
1 cup sweetened shredded coconut

Lime Syrup

6 tbsp fresh lime juice
1/2 cup plus 1 tbsp sugar
toasted coconut and lime zest for garnishing

1) Preheat oven to 350 F. Grease the bundt pan with wax paper rubbed in a bit of butter, then lightly dust with flour.

2) In a medium bowl, combine the flour, baking powder, and salt. Set aside.

3) Using an electric mixer, cream butter until soft, then add the 1 cup of sugar slowly. Beat until light and fluffy.

4) Separate the eggs, reserving the whites in a small bowl. Add the yolks one at a time to the butter/sugar mixture, mixing after each addition. Add vanilla and coconut extract and mix to combine.

5) Slowly add the dry ingredients, alternating with the 1 cup of milk. Mix until smooth.

6) Beat the egg whites in the small bowl until foamy, then gradually add the 1/4 cup sugar until the mixture holds stiff peaks.

7) Stir the coconut into the cake batter and slowly fold in the egg whites. Mix gently.

8) Pour the batter into the bundt pan and bake for 40 min or until a toothpick comes out clean.

9) Towards the end of the baking time, combine the lime juice and sugar for the syrup in a small pot. Heat over medium until sugar dissolves and keep warm.

10) Remove the cake from the oven and allow to cool for 15 minutes. Invert onto a wire rack and brush the sides and top with the lime syrup while still warm.

11) Allow the cake to cool completely. Sprinkle with toasted coconut, lime zest, and lime slices.

cakek pic 1_watermarked

I’ve said it once and I’ll say it again: I wish computers had smell-o-vision. Standing over this cake and breathing in the limey, coconutty goodness was heaven! Enjoy with a latte and a book.

If you’re looking for the bundt pan, I’m pretty sure it’s this one from Williams-Sonoma.


Cherry Cupcake Recipe

Just in time for Valentine’s Day!

2014-02-13 21.52.48

Today’s post is a bit of a diversion but it’s still a DIY of sorts… remember cherry chip cake mix from those childhood birthday parties? Well, a friend of mine made these a few weeks ago and kindly shared the recipe with me (and then another friend kindly translated it, since it was en français). The recipe is originally from Jasmine Cuisine. There are tons of other yummy looking recipes on her site, one more reason for me to learn french!

These turned out almost as yummy as they did when my friend made them (I forgot to add the almond extract and the bottoms got a bit tanned in my turbo-hot oven. Sad face).

Cherry Cupcakes


1 3/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
3 eggs
1/2 cup milk
1 cup maraschino cherries
1 tsp flour (to coat cherries)


3/4 cup butter
3-4 cups of icing sugar
1/4 cup maraschino cherry juice
1 tsp almond extract
2 tbsp milk

  1. Preheat oven to 350F. Line muffin trays with paper cups.
  2. Drain the cherries well, reserving 1/4 cup juice. Finely chop the cherries and coat with the 1 tsp flour, mixing gently. Set aside.
  3. In a medium bowl, mix the flour, baking powder, and salt. Add the cherries and mix to combine. Set aside.
  4. In a large bowl, cream the unsalted butter with the sugar, vanilla, and almond extract. Add the eggs one at a time and mix well.
  5. On low speed, slowly add the dry ingredients, alternating with the milk.
  6. Fill the paper cups about 2/3 full with the batter and bake for 20-25 min, or until a toothpick comes out clean.
  7. Allow to cool on a wire rack before frosting.
  1. Cream the butter and slowly add the icing sugar, alternating with the maraschino cherry juice and almond extract. Add milk for a thinner consistency or more icing sugar for a thicker consistency.
  2. Use a piping bag to frost the cupcakes. Top with coloured sugar, more chopped cherries, or silver dragées.