Happy Valentines Day

I hope everyone is enjoying their Valentines Day. Here are some yummy sugar cookies conversation hearts that I made. They were very fun to make. 

Sugar Cookies

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Directions:Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

*Recipe from annie-eats.com

Once I had these yummy cookies made I frosted them with royal icing. To make royal icing I used 4 cups of confectioners sugar and 10 Tbsp meringue powder. I then added water slowly while stirring until it was the correct consistency. I then frosted the cookies. The cookies then need to rest for 24hrs. I then found these cute little stamps at Walmart. I dipped the stamps in gel food coloring and stamped the cookies with cute valentine sayings. 


I Love Valentines Day

So I kinda live Valentines Day. I am not really sure why because I haven't really ever had a Valentine except for once in my entire 21 years... Maybe I just love the hearts, flowers, reds and pinks that are everywhere. It is such a happy holiday to me. Or maybe its because I love little Debbies Be My Valentine Cakes, valentine candy, and cookies. 

I am hoping to try out these cute things this year for valentines day. 
How to make these cute hearts can be found here http://cottonandcurls.blogspot.com/

I really hope to try these cutties out. These can be found here

Or maybe make these cookies 
This how to can be found at toostinkincute.blogspot.com 

Isn't this heart sweater adorable. Find out more on how to do it 

I hope to find time to try these Valentine crafts and treats out this season! 



This weekend I did some baking. I made this cake. I am making a wedding cake in April for a friend and I haven't ever made a wedding cake before...so I thought I would practice and this is what I came up with. I know it's not perfect at all and there are many things I would change about this cake but its a start. I will most likely keep practicing as much as I can in the next few months so hopefully I will improve. If you want cake in the next few months let me know and I am sure I will have plenty from my practice cakes. 

Here is a pretty good cake recipe that I used for the cake

White Wedding Cake


  • 1 3/4 sticks (14 tablespoons) unsalted butter, room temperature, plus more for pans
  • 3 1/4 cups sifted cake flour, plus more for pans
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups sugar
  • 5 large egg whites, room temperature


  1. Preheat oven to 350 degrees. Butter two each 5-, 7-, and 9-inch-diameter cake pans; line bottoms with parchment paper. Butter parchment; dust pans with flour, tapping out excess. Whisk flour, baking powder, and salt in a bowl. Mix milk and vanilla in a measuring cup.
  2. Cream butter in a mixer bowl on medium-high speed until pale and fluffy, about 3 minutes. With mixer running, add sugar in a steady stream; beat until pale and fluffy, about 3 minutes more.
  3. Reduce speed to low. Add flour mixture in three batches, alternating with milk mixture and beginning and ending with the flour; mix just until combined.
  4. In a clean mixer bowl, whisk egg whites just until stiff peaks form. Use a rubber spatula to fold 1/3 of the whites into the batter to lighten. Gently fold in remaining whites in two batches. Divide batter among pans (see batter amounts, below); smooth tops. Firmly tap pans on a work surface to release any air bubbles.
  5. Bake until a cake tester inserted into centers comes out clean and tops are springy to the touch(see times, below). Let cool in pans on wire racks for 15 minutes. Turn out cakes onto racks, and remove parchment; then reinvert, and cool completely.
  6. Batter amounts and cooking times: 9-inch tier: 4 1/2 cups batter per 2-inch-high pan (9 cups total), bake about 40 minutes; 7-inch: 3 cups batter per pan (6 cups total), 30 minutes; 5-inch: 1 1/2 cups batter per pan (3 cups total), 22 minutes.
    Recipe from: http://www.marthastewartweddings.com/224671/white-wedding-cake

Valentines Cupcakes

It's February! I love February for two reasons... 1. Its the month of my birth. 2. Valentines day happens to be in February. For some reason Valentines day is one of my favorite holidays. To get into the spirit of Valentines Day I made these lovely cupcakes for my mother. I really loved how the chocolate hearts turned out. They were so easy to do. Just melt some semisweet chocolate pour in a plastic sandwich bag. Cut a tiny tip off the corner of the bag and draw hearts on wax paper. Wait for them to harden up, peal them off and place on top of frosted cupcakes.