October 27, 2017

This HALLOWEEN cupcake is so FRIGHTFULLY EASY and delicious we call it TRICK AND TREAT!!


12 chocolate cupcakes (your favorite homemade or box mix)

1 recipe dark chocolate frosting (your favorite homemade or 1 can store-bought)

12 Oreo cookies, crushed in food processor or by hand

1 recipe vanilla frosting (your favorite homemade or 1 can store-bought)

2 tubes red gel decorating frosting, Wilton or Cake Mate

  1. Frost the chocolate cupcakes with dark chocolate frosting. Roll the frosted cupcakes in the Oreo cookie crumbs. Place three cupcakes side by side on a small plate.
  2. Place some vanilla frosting in a ziplock bag and seal the bag. Make a 1/4 inch cut in one corner of the filled bag (or use a piping bag fitted with a wide tip). Pipe, side by side, two wide lines of vanilla frosting across the center of all three cupcakes. Add two large dots of frosting at each end of the white stripe.
  3. Using the tube of red gel, pipe a thick stripe of red blood down the center of the vanilla stripe. (Because the gel tip is small you will need to pipe the red line several times to have enough blood to ooze. And keep the gel in the center of the white stripe so you can cover it easily.)
  4. Cover the red gel with an additional wide line of vanilla frosting, adding two thick knobs to each end of the bone shape. Your bone should look like the one below when you are finished piping.

Let the cupcakes sit for about 1/2 hour so the surface of the frosting develops a slight crust. Now comes the fun part!

BREAK THE BONE by inserting the tip of a sharp knife into the vanilla frosting between each cupcake to make three zig-zag cuts in the bone. Pull the cupcakes slightly apart allowing the red gel to show. You can add additional red gel at the cuts if you want to enhance the OOZE!!

Add additional dirt (Oreo cookie crumbs) to the plate and serve!

We wish a happy (and safe) Halloween to all!

Alan and Karen


October 26, 2017

Our CHOCOLATE HALLOWEEN MUMMY may be SWEETER than the original movie mummy, but we think it’s almost as SCARY! Time for a REVIVAL of this classic!mummy


Here’s how to make our Chocolate Halloween Mummy!

For 2 mummies:

12 unfrosted chocolate cupcakes baked in brown paper liners

1 can (16 ounces) vanilla frosting

14 marshmallows

4 rolls strawberry fruit by the foot (Fruit by the Foot)

1 teaspoon cocoa powder

1 cup chocolate cookie crumbs (Oreos)

  1. Using scissors cut the marshmallows in half through the flat ends. Cut 1 of the halves on the diagonal into 2 triangles for the noses. Cut one of the halves lengthwise, into 2 strips for the eyebrows. Cut the fruit leather into 3 inch long pieces. Cut each piece of fruit leather, lengthwise, into uneven thin strips.
  2. Spoon ¼ cup of the vanilla frosting into a ziplock bag. Press out the excess air and seal the bag. Spread a thin layer of vanilla frosting on top of the cupcakes. Arrange 6 cupcakes in the shape of a mummy; 1 for the head, 2 for the arms and then 3 in a row for the body and feet (see photo). Repeat with the other 6 cupcakes. Spoon the remaining vanilla frosting into a small bowl, cover with plastic wrap.
  3. Place the marshmallow halves (flat side down) on top of the cupcakes  to make the shape of the crossed arms, the body, and the legs (see photo). Place one of the triangles with the wide end down vertically in the center of the face. Add one of the strips horizontally above the nose for the eyebrow. Place the red fruit leather strips randomly over the cupcakes (see photo). Use a dab of water to help them stick if needed. Place the cupcakes in the freezer for about 15 minutes to firm slightly.


  1. Heat the bowl of vanilla frosting in the microwave, stirring frequently, until it is the texture of slightly whipped cream, 10 to 15 seconds total. Holding a chilled cupcake by its paper liner, dip it into the frosting just up to the edge of the liner and allow the excess frosting to drip back into the bowl. Carefully invert the cupcake and place on a cookie sheet. If the frosting becomes too thick microwave it for several seconds, stirring frequently. Repeat to coat all of the cupcakes with frosting.
  2. Microwave the bag of vanilla frosting for 3 to 4 seconds or just enough to soften the frosting. Massage the bag of frosting and snip a small corner (1/8-inch) from the bag. Drizzle thin lines of frosting on top of the cupcakes, crosswise, to look like bandages.
  3. Reassemble the cupcakes on a serving platter to look like the mummy. Lightly dust the top of the cupcakes with the cocoa powder. Add the chocolate cookie crumbs around the base of the cupcakes to look like dirt.


For spider webs and flies:

6 unfrosted chocolate cupcakes baked in brown paper liners

12 unfrosted mini chocolate cupcakes baked in brown paper liners

1/2 cup canned vanilla frosting

1 can (16 ounces) dark chocolate frosting

Black food coloring (McCormick)

18 chocolate-coated raisins (Raisinettes)

36 sliced natural almonds

1 tube (4.25 ounces) orange decorating frosting

  1. Spoon the vanilla frosting into a ziplock bag. Press out the excess air and seal the bag.
  2. Tint the chocolate frosting black with the black food coloring. Spread the tops of the regular and mini cupcakes with the black frosting. Snip a small corner, (1/16th-inch) from the bag with the vanilla frosting. Starting in the center, pipe a spiral line over the top of the cupcake. Lightly drag a toothpick through the frosting from the center to the outer edge of cupcake to make the spider web. Repeat with the remaining cupcakes.
  3. Place the chocolate covered raisins randomly on top of web cupcakes. Add an almond slice on either side of the candy for wings. Pipe 2 dots of orange frosting on top of the candy for the eyes.

We hope you get WRAPPED UP in HALLOWEEN FUN!

Happy Haunting,

Alan and Karen


October 19, 2017

We think our Sugar Skull Cake for Day of the Dead is a great idea for Halloween, too! The shape is made from a cake baked in a Pyrex bowl, a round cake layer, and a small loaf cake trimmed at the corners. The assembled shape is shown in the photo below.

The cake is covered in frosting and coated with sparkling sugar. We rolled out gum drops and cut them into shapes for the designs. And the swirls and details were added using chocolate frosting.

The full recipe is featured in this week’s Woman’s World Magazine at you grocery store checkout.

To make the design on cupcakes see the Sugar Skull Cupcakes in our last post.

Whether CAKE or CUPCAKES we promise you a very FRIGHTFUL DESSERT!



Happy Halloween Decorating!

Alan and Karen


October 3, 2017

These cupcakes are perfect for Day of the Dead, and Halloween, too!

We love SCARY cupcakes, especially when they are PRETTY TOO! We created the shape for our Sugar Skull Cupcakes first. It was as simple as pushing a pretzel stick into a marshmallow and then inserting the pretzel into the side of a frozen cupcake to make a chin for the skull. (Frozen cupcakes are always easier to handle for decorating!) We frosted the entire assembly and smoothed to create the skull shape.

Next we rolled the frosted cupcakes in different colored sugars. We added Hershey Milk Chocolate Drops for the eyes, and then added little colorful candies around the eyes using milk chocolate frosting as the glue. To the center of each eye we added a ChocoMaker Candy Decor. We piped a chocolate mouth and added M&Ms Minis for the teeth and nose. We finished each skull by adding chocolate swirls and details.

Happy Halloween Cupcakes!

Alan and Karen


October 2, 2017

October is Breast Cancer Awareness Month!

Over the years, we’ve found that cupcakes are great attention-getters when it comes to fundraising. So to lend our support, we always like to post our PINK BRA CUPCAKES.

We concocted this variety of pretty pink bras, hoping to inspire folks to put on their own Breast Cancer Awareness bake sales. We created different flesh tones in frosting, using red and yellow food coloring and just a touch of cocoa powder.

For the full recipe, click here.

Here’s to a successful fundraiser of your own,

Alan and Karen


August 4, 2017

The DOG Days of Summer are here—and it’s too darn hot to turn on the oven! That’s why we designed our DOGGONE CUTE PUPPY CAKE using a ready-made family size Sara Lee pound cake, store-bought Entenmann’s donuts, and Twinkies! HOW COOL IS THAT?

We trimmed one end of the pound cake and two of the Twinkies to create the building blocks for our pup. Then we tinted our frosting light grey, melted it in the microwave, and poured the melted frosting over the pieces to give them a smooth coating.

After the frosting firmed we assembled the pieces to create our puppy. (We used a pretzel to hold the tail up.) Looks sort like a SPHINX, right?

Then we added marshmallow ears (dipped in pink sugar), a spice drop nose, Mega M&M’s eyes, and a Starburst tongue. Little tufts of white and grey frosting give it the look of scruffy fur.

Don’t forget to give the dog a bone—Scooby Doo cookies! And a bowl of water made from a donut coated in melted red frosting!

You can read the entire recipe in this week’s issue of Woman’s World Magazine where we create fabulous, fun decorating ideas every month!

Look, our pup is even on the cover!

We hope you are having a wonderful summer—we sure are!

Happy NO-BAKE decorating!

Alan and Karen


July 15, 2017

A fan recently commented that her kids had GOBBLED UP OUR BOOKS!! Of course, punsters that we are, we took it as a challenge to see if we could turn our books into a cake!

We immediately saw that each book could be made from a rectangular sheet cake decorated with frosting, rolled out fruit chews, and M&Ms.

And to top it off we decided to have the Unbaked Alaska Cake from the cover of CAKE MY DAY climb right to the top of the stack.

Now that’s what we call bringing literature to life!

Happy Decorating,

Alan and Karen

(p.s. To create the shape for the monster, we used a round cake layer cut in half and glued back to back using frosting! The full recipe for the abominable snowman can be found in CAKE MY DAY!)


May 26, 2017

At this point, we could practically put together a regular kit of ingredients for some of our design projects. This gorgeous goldfish cake is made from many of our most familiar elements: box cake mix, vanilla frosting, circus peanuts, Spree candy, peach rings… But of course, the result is always fresh and new!!!

Plus this friendly fellow has a nice golden summer feel, for these: the first official days of summer!

Here’s a full recipe for a variation we created using fruit leather and M&Ms  clicking here. 

So dive in!!! We’re sure this project will go swimmingly.

And afterwards, the entire family can go out to see FINDING DORY.

Happy Decorating,

Alan and Karen




April 22, 2017

Our favorite candies for decorating are the ones that are so flexible we end up using them in a million different ways. LAFFY TAFFY is one of those magical confections that you can roll, twist, melt, or slice and it still TASTES GREAT! The green taffies are the color of Spring…SPRING PEAS to be exact! Here is a really simple, really fun project using them. We promise it will leave your friends scratching their head wondering how you did it!


  1. Roll the taffy on a sheet of waxed paper. Use a small pair of scissors to cut a long spear shape from the taffy.
  2. Place three or four green Sixlets in a line down the center of the shape. Fold the taffy in from the sides and shape it around the sides of the SIXLETS to make a pea pod.
  3. Use some of the taffy trimmed from the pear shapes and roll it into a thin snake shape. Twist the thin snake shape to make a tendril.
  4. Cover the cupcakes with chocolate frosting and smooth. Add a few chocolate cookie crumbs for dirt. Top the cupcake with two peas and a tendril.

Happy Spring Decorating!

Alan and Karen


April 7, 2017

EASY last minute decorating idea for Easter! These sweet bunnies are perfect for your EASTER BASKETS or make enough for a whole party! Here’s how we made them:

Each bunny is made from two cupcakes, a regular size cupcake for the body and a mini cupcake for the head. Frost both cupcakes with vanilla frosting. Coat the body cupcake in coconut, but only roll the edge of the mini in the coconut to outline the face.

For the ears and feet, cut 3 slices from a marshmallow. Cut one of the end pieces in half to use for the arms. Coat the other two piece in pink decorating sugar, allowing the sugar to stick to the sticky side of the slice. These will be the ears.

Cut a carrot shaped wedge from the scalloped edge of an orange fruit slice.

Now you are ready to assemble. Pipe a dime sized dot of melted white chocolate (Wilton Candy Melts) in the center of the body cupcake. Insert a pretzel stick into one side of the mini cupcake head. Now insert the pretzel into the center of the body cupcake, pushing it down until the head comes to rest on its side on top of the dot of melted candy and the body. Pipe two more dots of melted candy at opposite side of the head and attach the marshmallow pieces for the arms.

Make the mouth using chocolate frosting piped from a ziplock bag, and add a pink candy decor for the nose. Pipe two small dots of chocolate frosting for the eyes. Pipe 2 small dots of melted candy to the top edge of the mini cupcake head and add the ears.


Hoppy Easter and Hoppy Decorating!

Alan and Karen