Strawberry cupcakes with ..........

............. strawberrycheese frosting,strawberry dipped in belgian chocolate for decoration ....

Vanilla cupcakes with ...................

Vanilla creamcheese frosting

Cookies galore

Finished work today at 2 O Clock,came home had a quick lunch & then launched into a 5 hour marathon of cookie making & decorating,I wanted the cookies to resemble buttons so I put holes in them & loved the look :),I made flower,star & heart ones plus minis for a jar :),my wonderful daughter gave me considerable help ,thanks Junie x x x

Icing was fun fun fun :)

Pink

Lemon

White

Love these ones & totally enjoyed icing them :)

Icing the cupcake cookies was very fun :)

Mini Cookies :)

Cakes & cupcakes ...

Stacey MaCallums cake

Jasmines Cake

Charlies cake

Phoebes christening cake :)

Christening cake & cuppies for twins :)

Two tier 21st Birthday cake

This is an order for a 21st tomorrow night,I wasn't sure about the colours when she ordered it but now that it is finished I love them.

The bottom tier is chocolate biscuit cake,top tier is chocolate fudge cake with chocolate fudge filling & frosting.....

Easter chickie cupcakes

My darling grandson Darragh wanted to make some Chickie cakes & asked me could I show him what to do,needless to say I loved this idea as he has been baking with me since he could walk....lol.

I am so very proud of his cakes,here is his talented work,he is 5 yrs old,my very own little Duff Goldman....lol

Fun Cookie Pops

Lots of patience required....lol

Recipe I used is as follows....

390 gr Plain flour

1/2 teaspoon salt

1 teaspoon baking soda

227gr unsalted butter

200gr granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

 Method

In a separate bowl whisk together the flour, salt, and baking soda.

In the bo mixer beat the butter and sugar until light and fluffy Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove  half of the chilled dough from the fridge and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm).  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the fridge for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.