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“My blog is a collection of tidbits about the things I love... sugar cookies, baking, great food, cute stuff, and life in Happy Valley. Check back often for updates!!”

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Blogs I Enjoy

How to Decorate Cute Bird and Birdhouse Cookies

posted Friday Apr 21, 2017 at 08:10 AM by Anne Yorks — 0 comments

Are you busy making cute spring cookies? I have a favorite customer that wanted to order cute spring cookies. I loved making these birds and birdhouses!!


Are you new to decorating? Before starting your first project, check out our FREE videos! Click here to check out our 'getting started' tutorials for videos on how to make royal icing, piping and flooding, and rolling and baking. Recipes are included in the videos!

This is the video showing how to decorate the bird cookie. Use the graphics in the video to learn when to dry the icing and what tips are used.



I love this bird cookie cutter! That tail is everything! It is part of the LilaLoa cookie cutter set. This set features ten unique designs from Georganne Bell of LilaLoa: mason jar, plaque, cake stand, baby, candle, cake slice, bird, rattle, confetti, gift.  A must-have for any baker.



Now let's check out the birdhouse cookie! The video features the Airgenie Pro w/2 Airbrushes & Tote, Stencil Genie, Small Heart Stencil 6 pc. Mini Heart Cookie Cutter Set and the house from the  Shape Shifters Cookie Cutter Set!



I hope you enjoyed these spring designs!

Happy Decorating!


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How to Decorate Baseball Cookies

posted Wednesday Apr 05, 2017 at 06:24 PM by Anne Yorks — 3 comments

This is a big week for baseball fans - the opening of the season! And to celebrate, we have FOUR fun baseball video tutorials! Watch and learn how to make the adorable cookies from this collection. They are sure to be a hit at your next team party.

Are you new to decorating? Before starting your first project, check out our FREE videos! Click here to check out our 'getting started' tutorials for videos on how to make royal icing, piping and flooding, and rolling and baking. Recipes are included in the videos!

So let's get started with the baseball cookie line-up. First at bat...

This all-star player cookie is perfect for your next team celebration. Easily customize his uniform to your team colors. Watch and learn how to use the Sugarbelle Boy cutter (from the Shape Shifters Set) to create a game-winning design.

Create those itty bitty pinstripes on the pants using the red food marker is from the 10-pen fine tip set from Foodoodler, click here to see it in our online shop! 

How to Decorate a Baseball & Glove Cookie 

The baseball and glove are two easy peasy cookie designs – great for beginners! Watch my trick to get perfect laces every time. And learn how I use Wilton tip #44 to create the webbing on the glove. These cookies are the perfect accent to the All-Star Player cookie we posted yesterday!


Check out the baseball glove cookie cutter here (it's only $1.99!) 

Next up is one of my favorite designs...the home plate cookie! 

Do you like this text graphic. CLICK BELOW to print or download your own copy to use in your KopyKake or projector here!

And finally, the cute baseball bat cookie. Can you guess the cutter used for this one? 

It's the milk bottle from the Sugarbelle Cookies and Milk Cutter set - available in our online shop here!

Check out the video to making this cute cookie with the wood grain. The brown marker (also from the 10-pen Foodoodler set) make it quick and easy. I like to start with a small circle and then wiggle the wood grain lines around and around. Check it out....

The smallest oval from the Sugarbelle nested set was the perfect guide to setting off the slugger label. :) Tricky, huh!? It's great to have little tricks to keep designs consistent from cookie to cookie.  It's a home run!!

I hope you enjoyed these fun videos...the perfect treat for your next team party. If you make some of these designs and post then, be sure to tag me (@flourboxbakery on IG and facebook). I'd love to see your work!!

Happy Decorating,



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How to Decorate a Cool Pineapple Cookie

posted Tuesday Mar 14, 2017 at 05:30 PM by Anne Yorks — 0 comments

Clipart can be great inspiration for Cookies! Check out this adorable pineapple cookie using clipart

I purchased this clipart set from JWIlustrations -

Click here to purchase and download!

Watch the video to learn what tip sizes I used to create this cookie. Also, use the graphics to know when to dry each phase!

Are you new to decorating? Click here to check out our 'getting started' tutorials for videos on how to make royal icing, piping and flooding, and rolling and baking. Recipes are included in the videos!

This video also features a KopyKake. You could also use a Pico projector to get an exact image.

The supplies featured in this video are the pineapple cookie cutter

And the scales stencil!

Here's hoping this cute and summery cookie brings the sun to melt all the show in Pennsylvania right now!

Happy Decorating!

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How Much do I Make?

posted Tuesday Mar 14, 2017 at 10:57 AM by Anne Yorks — 4 comments

The biggest struggle I had when I first started decorating was learning how much dough and icing I would need for a cookie project. This blog post will outline my method for planning for small (1 dozen), medium (4 dozen), and large (12 dozen) cookie projects. I hope this is helpful as you tackle your next decorating project!! First, click below to download this free icing chart. Also, at the bottom of this lengthy blog post is an icing video. You can click to watch it here too!

The Great Icing Experiment

Question: How much icing should I make by icing color?

Hypothesis: It takes approximately 12oz of icing to flood 12 large 4” cookies, 18 medium 3” cookies or 24 small 2” cookies

Tests: I performed 3 separate tests: an average sized project (4 dozen), a large scale project (12 dozen), and a small scale project (1 dozen)



Double batch of icing and a double batch of dough, 3 basic colors + white pipe and yellow 20-second icing

Separated double batch of icing into containers, approximately 12 ounces for each color.

Time to color! I pulled out a little extra icing for the yellow 20-second and the white piping. You can see that the orange 12oz bottle is only half full as a result.

Approximately 12 oz of icing was enough for 2 tablespoons of piping icing (in bag) and 11 oz of flood icing in bottles.

12 oz of icing covered =
12 Large 4” cookies (the cakes)
18 Medium 3" cookies (the hats)***
24 Small 2” cookies (the gift box)

***The orange icing bottle had about 8 oz of icing and covered 12 Medium 3” cookies, therefore, I estimate that 12 oz of icing would cover about 18 medium 3” cookies.


 Take a look at the 12 oz bottles at the end – practically no leftovers! I had to literally scrape the green bottle to finish the last gift box (that might be cutting it a little too close)


Test 2

Large Scale Project 12 dozen cookies (6 dozen of a real estate gift and 6 dozen of a housewarming gift)

Materials: 3 double batches of icing and 4 double batches dough (I ended up making 1 more double batch of icing because I realized during mixing I was going to run out). So the final totals were 4 double batches of dough and 4 double batches of icing.

First, I made a list of the cookie designs and the icing colors needed (including shared colors). Next, I estimated how many cookies for each color.


Time to make the icing! I made 3 double batches of icing (each approximately 36 oz of icing)



Then I separated….



And Colored …




It was at this point that I realized that I did not have enough icing for the 24 Large Real Estate signs (white and brown icing). I made one more double batch of icing. I measured out 24 oz of icing and then split it in half to make the brown and white icing.



These are the leftovers. As you can see, very little icing remains in the bottles. I overestimated the size of the yellow key and had the most leftover of that color.



All done!!!  




Test 3

Small scale, 1 dozen cookies, approximate 13-14oz of icing

For my final test, I am going to create 1 dozen cookies with 3 colors

I started with approximately 13-14oz of icing.


I separated the icing into equal thirds since I need the same amount for each color.

I mixed my colors, pulling out 2 tablespoons for piping outlines and details. Since I had less icing, I used an 8oz bottle.


I like to keep an empty glass on my workspace to flip bottles before flooding.

This amount of icing proved to be the perfect amount. Not much is leftover! The bottles are almost empty!



Final Analysis:

A few notes from these three initial tests:

  1. I feel confident stating that: with 12 oz of icing, you can decorate: 12 Large cookies, 18 medium cookies, or 24 small cookies.
  2. This process is approximate, making it quick and easy to set up and mix colors.
  3. In all tests, the icing was almost completely gone after decorating. Therefore, a decorator should plan for extras if doing an icing-intense design (lots of ruffles, basketweave, thick icing borders, icing flowers, etc.)
  4. Finally, AND THIS IS REALLY IMPORTANT, the more icing colors being mixed, the more icing will be required. For example, when I did the test with a dozen cookies, I started with 14 oz of icing instead of 12 oz since I would need three bags (3 colors) for the piping icing.


In all three test cases, I was easily able to predict and make the correct amount of icing so that I did not run out or have lots of leftovers!! Hooray!

Setting up plastic containers with markings:

First, using a liquid measuring cup, measure 12 oz of water.

Then pour the water into a plastic container.

Using a sharpie marker, make a note of the 12 oz line (I have run my containers through the dishwasher several times without it washing off).

Add 12 MORE ounces and mark the 24 oz line. This will be helpful for the LARGE cookie projects.


For small projects I might also measure out a 4 oz and 8 oz line.  

Overall, I think this method will be helpful for planning how much of each color to make. I’m also excited to use this method in tutorials so that I can confidently help decorators make a specific number of cookies with a specific amount of icing.

Are you NEW to decorating? Check out this video on how to make royal icing!

Happy Decorating!



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How to Decorate a Ballet Pointe Shoe Cookie

posted Sunday Mar 05, 2017 at 09:20 AM by Anne Yorks — 0 comments

When making dozens of the same cookie favor, it's smart to keep the details balanced. This helps to keep the fun in decorating, but also results in a beautiful cookie favor.

Take these ballet slipper cookies for example. 

I love to pair an easy technique like stenciling with more time-consuming details like roses and scrolls. This creates a beautiful cookie favor, all while keeping the project manageable!  Watch this video and learn how to make a pretty ballet slipper favor.


Are you new to decorating? Click here to check out our 'getting started' tutorials for videos on how to make royal icing, piping and flooding, and rolling and baking. Recipes are included in the videos!

See my notes below for successful stenciling on a cookie!

The supplies featured in this video are the ballet slipper stencil, the new LilaLoa plaque, the icing scraper, the flower nail, and tip #101.

A couple notes about making those pretty little flowers. I had to make 216 of those little roses (with the flower nail and tip #101). It took me about and 1 1/2 hours to make them. Then I let them dry overnight before peeling them off the parchment square. I stored the leftovers in a little tupperware so I have them all ready to go the next time I want to add a pretty flower to a cookie.

Here are a few tips for good results when stenciling with royal icing:

1. Use STIFF Icing. This is the icing that comes straight out of the mixer! The icing will hold the shape and won't ooze or smudge into areas it shouldn't be.

2. Gently spread icing with spatula to cover stencil.  I like to allow the base icing layer on the cookies to dry 4-6 hours so I don't poke my finger into the surface of the cookie. I don't push too hard when spreading the icing because I don't want to squish the icing under the stencil.

3. Scrape off excess icing, but don't scrape it clean! So, when you are removing the excess, gently run your spatula or scraper over the stencil. I reuse stencils at least 6-12 times (sometimes more!) before I need to wash and dry the excess icing. If icing gets on the underside of the stencil you'll need to clean that before doing the next cookie.

4. Carefully pull up stencil. Don't wiggle the stencil or it will smudge your image.

5. If there is excess icing on the edges, clean up it up with a scribe, toothpick or fix-it stick.

Looking for more ballet cookie fun? Check out the video tutorial to make this pretty Tutu cookie!

You can learn more about the details of the Tutu cookie on this blog post - click here!

Happy Decorating!!


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