http://pemberleybakeshoppe.com The sweeter side of life, unabridged. Sat, 18 Feb 2012 00:41:38 +0000 hourly 1 http://wordpress.com/ http://pemberleybakeshoppe.com/2011/09/29/owl-sugar-cookies-tutorial/#comment-652 Sat, 18 Feb 2012 00:41:38 +0000 http://pemberleybakeshoppe.com/?p=2007#comment-652 Hi Debbie!
I can easily frost two dozen cookies with the recipe, but it all depends on how large your cookies are. Mine are usually 2-3 inches, and I always have some leftover icing. And the owls are so fun to make! Good luck and let me know if you have any questions. I’d love to see the finished product!
Holly

]]> http://pemberleybakeshoppe.com/2011/09/29/owl-sugar-cookies-tutorial/#comment-651 Fri, 17 Feb 2012 23:49:28 +0000 http://pemberleybakeshoppe.com/?p=2007#comment-651 Holly,
Roughly, how much frosting does the Antonia74 Royal Icing recipe make? Cookies are adorable btw. I was just looking for ideas for an owl themed 2nd B-day party. I was surprised to find your owl tutorial! Woooo Hooooo! :)
Thanks!
Debbie

]]> http://pemberleybakeshoppe.com/2012/02/17/organizing-recipes/#comment-648 Fri, 17 Feb 2012 07:05:23 +0000 http://pemberleybakeshoppe.com/?p=2806#comment-648 Wow…I need you at my house!

]]> http://pemberleybakeshoppe.com/2011/05/18/cookbook-creation/#comment-647 Fri, 17 Feb 2012 06:48:08 +0000 http://pemberleybakeshoppe.com/?p=1214#comment-647 [...] For the cookbooks on the counter, these are books where I’ve used at least 1/3 of the recipes.  (Well, that’s the case in most of the books.  Some are just good as a reference.)  And my absolute favorite recipes, the ones I make all the time, have turned into a little cookbook of its own.  And out of all the books and binders I have, this one gets used the most.  If you’d like to learn how to make one like this, the tutorial is here. [...]

]]> http://pemberleybakeshoppe.com/2011/08/29/swirl-cupcakes/#comment-644 Mon, 13 Feb 2012 23:06:53 +0000 http://pemberleybakeshoppe.com/?p=1816#comment-644 [...] That’s why I stick to buttercream roses.  They are a lot less maintenance, and, of course, they’re edible, which in my eyes, makes it that much better.   To make buttercream roses, you’ll need 3 piping bags, red food coloring, and a 1M tip.  And since the flavor is vanilla, use real vanilla extract.  It’s the star of the show, so let the real, intense flavor shine through.  (I love Neilson-Massey Madagascar Bourbon Vanilla.  It makes the biggest difference!) If you think you’re frosting won’t be white enough, you can tint it white, but I like to just leave it the way it is.  To see a visual tutorial on getting the two-tone coloring, click here. [...]

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