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


April 5, 2017


Easter is coming and this is the perfect season for combining CUPCAKES & JELLY BELLY JELLYBEANS! We made these adorable SHEEP in SPRING COLORS that taste great, too! Watch our how-to tutorial on You Tube to see how we made them! They’re so BAHHHD they’re GOOD!

Happy Easter!

Alan and Kren


March 30, 2017

Marshmallows are one of our favorite treats for decorating. That’s because they are so versatile! For our Bunny Rabbits we used MARSHMALLOWS for the ears, heads, and even the tails!

Here’s how we made them:

To make the head cut a JUMBO MARSHMALLOW in half.

To make the ears and tail, cut a REGULAR MARSHMALLOW in half. For the ears cut one of the halves into 2 slices and dip a sticky side of each slice in pink decorating sugar. The other half of the marshmallow will be the tail (not dipped in sugar).

To assemble: mound a cupcake with vanilla frosting and roll it in desiccated coconut. Add a dot of frosting to the cupcake ( a little to one side) and add the marshmallow head. Pipe two dots of frosting on the head and add the sugar-coated ears. Use a tube of chocolate decorating frosting (or pipe chocolate frosting from a ziplock) to pipe the mouth and eyes. Add a pink candy heart or candy decor for the nose.


The grass and EASTER EGGS CUPCAKE is just as easy! Frost the cupcake with green frosting and use the tines of a fork to add the grass texture. Place JORDAN ALMONDS in EASTER COLORS on top of the grass. Add CANDY DECORS and lines of vanilla frosting to decorate the eggs.

HOPPY EASTER everyone!

Alan and Karen




March 29, 2017

This POTATO really is a CAKE! We’re not foolin’ but we are APRIL FOOLIN’!

April Fool’s Day is our favorite HOLIDAY and every year we COOK UP something new to celebrate the day! This cake is even NO-BAKE so you won’t be spending all day in the kitchen!

Here’s how we did it:

Start with a frozen store-bought pound cake. Bevel the corners of the pound cake to make a potato shape. Crumble the trimmings and reserve them.

Press 40 Kraft caramels together and soften. Roll the caramels out to a 12 by 15 inch rectangle.

Cover the beveled cake with a thick layer of frosting. Drape the sheet of caramel over the frosted cake, tuck at the bottom and create smooth rounded corners, no folds.

Use your fingers to indent the caramel sheet in a few places on each side. Use a toothpick to poke a hole at the center of each indention and insert a yellow licorice pastel for the eyes.

Using a pastry brush, dust the entire potato with unsweetened cocoa powder. Transfer the potato to a foil lined serving platter. Use a sharp knife to split the caramel from end to end along the top of the potato. Open the caramel sheet and add frosting to the opening. Sprinkle the frosted opening with the crumbed cake reserved from the beveled corners to look like the inside of the potato.

Add a large dollop of whipped topping to the split opening and garnish with slivers of circus peanuts to look like cheese, slices of green sour straws to look like chives, and pink and white taffy rolled out together to resemble bacon.


Have a very Foolish April Fools Day!

Alan and Karen