Posts in Category: Bake

Ghost and Mummy

Like promised, time to view our double feature on Halloween cookie fest week! Our scary duo in white, please welcome ghost and mummy.


Ghost was just a quickie of a cookie and while he’s cute as a button, his simplicity does stand out against the rest of these cookies.

With the mummy, I had planned to pipe all the bandages but for once, Jason’s advice turned out for the better (his gaming advice usually ends up with me dead :P). After seeing how the edible marker worked on Frankenstein, he suggested doing the mummy with it too. I piped the outline with icing, and then drew the lines, and I have to say, the effect is spectacular. I believe if everything was piped, it would look too busy and for sure, the eyes and mouth wouldn’t stand out as much.

I was a little worried this morning about having to take photos, because it is the most overcast of days today. I wandered around the house trying to find a spot that had sufficient light, and possibly found my new favourite spot – in front of the glass sliding doors leading to our balcony, in the main bedroom. I was surprised how much light there was! Only thing is, there’s not a great deal of room and I had to get down on the floor. The sacrifices we make!

So that’s it for today and I hope I see you tomorrow when I share the final spooky character.

Until next time, have fun!


Today’s cookie is some hot stuff indeed. Yep, I went there.

Say hello to my little devil! I’ve done some progress shots here too in case you’d like to see how I put him together.

Here is cookie, and template. For my hand-cut cookies, I print out the picture, cover it with plastic contact on both sides, which gives a firmer template to cut around plus stops the butter oil from getting onto the paper.

Again, my edible marker has been used to sketch the outlines.


I mixed up a bright red and a dark red to achieve the shading look, using wet on wet technique.


I finished the red first, then left it to dry for half a day, then adding the white. Red and black icing leech their colour into others really easily so letting them dry a long as possible is a good move.

*glares at dimple in left hand* Seems I was a little eager to get going and used my red icing soon after mixing and we have some air bubbles.


And now, details! Cheeky little bugger!


Catch me here tomorrow for a double cookie feature.

Until next time, have fun!


Cookies cookies cookies! I have definitely been working on more and I may possibly be icing in my dreams. But it has been a lot of fun.

I found my inspiration for the next set of cookies on Shutterstock. That’s my two go-to’s: Pinterest and Shutterstock.

I’ve decided to share a little more of the process for this little green guy.

These Kopykake markers are double sided, with a thin and a thick point, and completely edible. When the image is a little more complex like Frankie here and I want to get the proportions right, I will sketch onto the cookie using this marker. Then, with my flooding consistency icing, I pipe an outline, and then flood.


And…check out my fingers, which after mixing ONLY some green icing, somehow has red dye on them too. I think I must be a master at getting myself dirty. At the time of writing this, I have also managed to get black icing in between two of my toes for the second time in one week. I can’t even fathom how that happens.


So back to the cookies, if you want to make sections that join appear look to be separate, you do need to leave the icing to dry for a bit. It could be as little as ten minutes, or up to half an hour. Then do a little more like below. We want to get the backgrounds all done before we start adding detail.


I did the shirt in two goes, the torso section first, let it dry a bit and then did the arms. Unless you are using a very fine tip, which in turn makes flooding areas almost impossible, it’s a bit hard to get fine detail. A little trick however is to use a toothpick to pull the icing to where you want it to go, like I’ve done here on the ragged sleeve edge.

You do want to make sure you get the double ended real pointy toothpicks, and not the squarish fat ones.


Let’s add some grey hair and belt, and wiggle some white icing immediately onto the hair so that it sinks in and lays flat. Again I used a toothpick to direct the icing.


Finally, we can add the details that really bring the cookie to life. I used a combination of black icing and the edible marker to provide outlines.


Oh, he’s just the cutest!

Tune in tomorrow to see one of Frankenstein’s friends. I’ll be showing a different one each day.

Until next time, have fun!

Sugar Cookie Recipe

I was asked today by online friend Althiem (shout out to you!) who I met while playing Final Fantasy XIV Online, if I could share the sugar cookie recipe that I use.

Well, of course I can!

I actually use Peggy Porschen’s recipe but I’ve added my alterations and tips. If you’d like to see some of her work, you can visit

Sugar Cookie Recipe

Makes about 25 medium-size or 12 large cookies.

Baking temperature: 180 degrees C, or 355 degrees F. (Reduce slightly if you have a fan forced oven, I usually bake these at 160 in mine.)

Baking time: 6-10 minutes, depending on size (Again, due to my absolutely shitty oven, I cook 5 minutes and then turn the tray as the back left corner is hotter than the rest and that poor cookie will burn)

Ingredients (sorry my dear American friends, you’ll have to convert this stuff)

200 grams unsalted butter, softened (Personally I use salted butter as I think the cookie has more flavour, but it’s up to you)

200 grams caster sugar (this is fine granulated sugar)

1 egg, lightly beaten

400 grams plain flour (all-purpose non-rising flour)

Optional flavours:

Vanilla: add seeds from 1 vanilla pod, or 1 tablespoon of vanilla essence.

Lemon: add finely grated zest from 1 lemon

Orange: add finely grated zest from one orange


  1. Using an electric mixer with paddle attachment, cream the butter, sugar and chosen flavouring until well mixed and just becoming creamy in texture. Don’t overwork or the cookies will spread during baking.
  2. Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms. Gather it into a ball, wrap in cling film and chill in the fridge for at least an hour. (This really depends on your climate, if it’s freezing, you probably won’t need to refrigerate.)
  3. Place the dough on a floured surface and knead briefly. Roll out to an even thickness.
  4. Use cookie cutters to cut out your desired shapes and lay these on a baking tray. (This should be non-stick, or use greaseproof paper if not.) If the dough has softened too much, pop the tray into the fridge for 30 minutes before cooking.
  5. Bake for 6-10 minutes depending on size, until golden brown at the edges. Leave for a few minutes on the tray, then move onto a wire rack to cool completely.

Tip: Always cook similar sized cookies together so you don’t have problems with over- or under-cooking.

Tip: Refrigeration of the dough makes it firm enough to reduce spreading while baking.

I hope you’ll give it a go and let me know how they turn out!

Until next time, have fun!

Halloween 2016 Pumpkins

Today I have some little Jack o’lantern pumpkins for you. I whipped them up pretty quick, which in hindsight, is a bad thing for me. I do my best work when I relax, take my time and have fun.

It’s also really important to get the right consistency of icing and make sure you have enough, or you end up with uneven icing. Oh well, they are still cute, and tasty.


Until next time, have fun.