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Life Is Sweet
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Life Is Sweet

Crafting Time:
  • Varies
Skill Level:
  • Beginner
Project Courtesy of: Wilton
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Description

MINI FLUTED BROWNIE

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Mini Fluted Mold Pan
    Cooling Rack
    Disposable Decorating Bags
    Candy Melts®: Light Cocoa and White
    Rainbow Jimmies
    Rainbow Nonpareils
  • Favorite cake or brownie mix or recipe

DIRECTIONS:

1. Bake brownies in mini fluted mold pan. Let cool.
2. Melt candy according to package directions.
3. Cover mini cakes in melted candy.
4. Sprinkle with jimmies and nonpareils immediately.

ICE CREAM SUNDAES WITH BUTTERFLY SPRINKLES

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Ice Cream Cups
    Ice Cream Scooper
    Butterfly Sprinkles
    Tip #21
    Disposable Decorating Bags
  • Favorite ice cream flavor
  • Hot fudge sauce
  • Frozen whipped topping, thawed
  • Maraschino cherries

DIRECTIONS:

1. Scoop ice cream of choice into cup.
2. Top with hot fudge sauce.
3. Sprinkle butterflies.
4. Use tip 21 and pipe whipped topping swirl.
5. Top with maraschino cherry.

SUMMER MINI CAKES

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Rainbow Jimmies
    Rainbow Nonpareils
    Tip #4
    Disposable Decorating Bags
    Icing colors: Brown, Red-Red, Pink, Leaf Green, Lemon Yellow, Sky Blue and Black
    6-Cavity Summer Mini Cake Pan
    Cooling Grid
    Ready-to-Use White Rolled Fondant
    Fondant roller
    Flower Cut-Outs™
  • Buttercream Icing (recipe below)
  • Waxed Paper
  • Cookie Sheet
  • Cornstarch
  • Favorite cake mix or recipe
  • Electric mixer
  • Damp cloth

DIRECTIONS:

1. Bake and cool cakes according to favorite recipe or mix instructions.
2. Place cakes on cooling grid over waxed paper-covered cookie sheet.
3. Make buttercream icing.
4. Tinting & icing each design:

Ice Cream Cones:

  • Tint portions of buttercream icing light pink, dark pink, and brown (combine Brown and Red-Red for brown shown).
  • Reserve 2 tablespoons icing for piping lines.
  • Heat buttercream icing to thin for pouring. Pour brown buttercream icing over cone area. Let set.
  • Pipe tip #4 brown diagonal lines.
  • Pour light pink buttercream icing over ice cream area. Pipe tip 4 dark pink outlines.
  • Sprinkle with rainbow jimmies or nonpareils.

Flip-Flops:

  • Tint portions of buttercream icing pink and green (combine Leaf Green and Lemon Yellow for green shown). Reserve some white.
  • Reserve some for piping. Heat pink buttercream icing and pour over flip flop area. Let set.
  • Use tip #4 pink to pipe straps in green icing. Pat smooth with finger dipped in cornstarch.
  • Use tip #4 to pipe outline in pink icing and polka dots in white.

Sunglasses:

  • Tint portions of buttercream icing blue, pink and green (combine leaf green and lemon yellow for green shown). Tint a portion black. Reserve some white. Tint fondant pink.
  • Heat blue buttercream icing to thin for pouring. Use tip #4 to pour buttercream over frame areas of cakes, allowing icing to flow down sides of cake. Tap lightly to smooth icing and let set.
  • Use tip #4 to fill in lens areas with thinned black icing. Let set.
  • Make fondant flowers using smallest flower cutter, cut 2 flowers for each cake. Attach to cakes with dots of icing.

Pipe tip #4 dots in green buttercream for flower centers and along top edge of sunglasses.

BUTTERCREAM RECIPE

SUPPLIES & TOOLS:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk
  • Optional: light corn syrup, water or milk, or No-Color Butter Flavor

DIRECTIONS:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Makes: About 3 cups of icing.

ICE CREAM COOKIE BOWLS

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    6-Cavity Non-Stick Ice Cream Cookie Bowl
    Rolling Pin
    Cooling Grid
    Ice Cream Scooper
    Rainbow Jimmies
    Rainbow Nonpareils
    Tip #21
    Disposable Decorating Bags
  • Cookie Bowl Recipe (see below)
  • Knife
  • Favorite ice cream flavor
  • Hot fudge sauce
  • Frozen whipped topping, thawed
  • Maraschino cherries
  • Non-stick baking spray
  • Electric mixer

DIRECTIONS:

1. Make and bake cookie bowl of choice (see below). Cool completely.
2. Scoop ice cream of choice into bowl.
3. Top with hot fudge sauce and jimmies or nonpareils.
4. Use tip #21 to pipe whipped topping swirl. Top with cherry.

To make a cookie bowl:
1. Mix ingredients following recipe directions below. On a generously floured surface, roll out dough to thickness specified in recipe.
2. Using a knife, cut circles in dough to size specified in recipe.
3. Spray pan with non-stick baking spray. Drape one dough circle over each cup mold of pan; press against mold to smooth.
4. Bake, cool and remove cookie bowls following recipe directions.

CHOCOLATE CHIP COOKIE BOWLS

INGREDIENTS:

  • 3 cups all-purpose flour
  • 2⁄3 cup firmly packed brown sugar
  • 1⁄3 cup granulated sugar
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 12 tablespoons (1½ sticks) butter
  • 2 eggs
  • 1 teaspoon Wilton® Pure Vanilla Extract
  • 2⁄3 cup miniature semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350°F. Spray the Ice Cream Cookie Bowl Pan with non-stick baking spray.
2. In large bowl, combine flour, sugars, baking powder and salt; mix well.
3. In small microwave-safe bowl, melt butter; cool slightly.
4. Add eggs and vanilla to butter; whisk until smooth.
5. Add butter mixture to dry ingredients; mix well, forming stiff dough. Mix in chocolate chips.
6. Roll out dough on generously floured surface to 1⁄4" thickness.
7. Cut 5" circles from dough. Drape one circle over each cup mold of pan, pressing to form smooth surface.
8. Bake 12-14 minutes or until cookie cups are firm and golden brown.
9. Cool on pan on cooling rack 5 minutes. Loosen bottom edges of cookies and remove; cool completely. Wash, dry and spray pan; repeat with remaining dough. Makes 12 bowls.

SUGAR COOKIE BOWLS

INGREDIENTS:

  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 egg
  • 1½ teaspoons Wilton® Imitation Vanilla Extract
  • 1⁄2 teaspoon Wilton® Imitation Almond Extract

DIRECTIONS:

1. Preheat oven to 350°F. Spray the Ice Cream Cookie Bowl Pan with non-stick baking spray.
2. In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
3. Roll out dough on generously floured surface to 1⁄8" thickness. Cut 4½" circles from dough. Drape one circle over each cup mold of pan, pressing to form smooth surface.
4. Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies and remove; cool completely.
5. Wash, dry and spray pan; repeat with remaining dough. Makes 12 bowls.

GINGERBREAD COOKIE BOWLS

INGREDIENTS:

  • 2½ cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 cup vegetable shortening
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup molasses
  • 1 egg

DIRECTIONS:

1. Preheat oven 350°F. Prepare the Ice Cream Cookie Bowl Pan with non-stick baking spray.
2. In small bowl, stir together flour, salt and spices. In small microwave-safe bowl, melt shortening; cool slightly and transfer to bowl of an electric mixer. Add sugar, molasses and eggs; mix well. Add dry ingredients and mix until dough forms.
3. Roll out dough on generously floured surface to 1⁄8" thickness. Cut 4½" circles from dough. Drape one circle over each cup mold of pan, pressing to form smooth surface.
4. Bake 9-11 minutes, or until cookies darken slightly. Cool on pan on rack 5 minutes. Loosen bottom edges of cookies and remove; cool completely. Wash, dry and spray pan; repeat with remaining dough. Makes 12 bowls.

ICE CREAM SANDWICHES

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    12-Cavity Ice Cream Sandwich Pan
    Cooling Grid
    Ice Cream Scooper
    Rainbow Jimmies
    Rainbow Nonpareils
    White Nonpareils
    Candy Melts®: White, Dark Cocoa, Red
    Candy Decorating Bags
  • Ice Cream Sandwich Recipe (see below)
  • Favorite ice cream flavor
  • Electric mixer

DIRECTIONS:

1. Make and bake ice cream sandwiches (see recipes below). Cool completely.
2. For candy-coated sandwich: Melt candy according to package directions. Dip sandwich edge into melted candy. Either sprinkle with jimmies or nonpareils, or let set and pipe red and white melted candy on sandwich.
3. Scoop about 1⁄4 cup ice cream onto smooth side of half of the sandwich. Top with remaining sandwich, pressing gently. Roll edge of sandwiches in toppings.
4. Wrap and freeze immediately.

BROWNIE ICE CREAM SANDWICHES

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄4 cup (1⁄2 stick) unsalted butter or margarine
  • 1½ cups (9 oz.) semi-sweet chocolate chips
  • 2⁄3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon Wilton® Pure Vanilla Extract
  • 1 quart ice cream, any flavor
  • Assorted toppings, including chopped nuts, jimmies, sprinkles or miniature chocolate chips

DIRECTIONS:

1. Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with non-stick baking spray.
2. In small bowl, combine flour, baking soda and salt. In large microwave-safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixture; stir until just combined. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
3. Bake 8-10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately unmold brownies onto cooling rack; cool completely. Repeat with remaining batter.
4. Scoop about 1⁄4 cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in toppings. Wrap and freeze immediately.
Makes about 12 ice cream sandwiches.

BLONDIE ICE CREAM SANDWICHES

INGREDIENTS:

  • 1½ cups all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter
  • 1⁄2 cup granulated sugar
  • 1⁄4 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon Wilton® Pure Vanilla Extract
  • 1 quart ice cream, any flavor
  • Assorted toppings, including chopped nuts, jimmies, sprinkles or miniature chocolate chips

DIRECTIONS:

1. Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with non-stick baking spray.
2. In small bowl, combine flour, baking powder and salt. In large microwave-safe bowl, melt butter. Whisk in sugars, eggs and vanilla; mix well. Add flour mixture; mix until blended. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
3. Bake 8-10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately unmold blondies onto cooling rack; cool completely. Repeat with remaining batter.
4. Scoop about 1⁄4 cup ice cream onto smooth side of half of the blondies. Top with remaining blondies, pressing gently. If desired, roll edge of sandwiches in toppings. Wrap and freeze immediately.

Variations: Add flavor to blondie batter by adding 1 teaspoon lemon extract, 1 teaspoon orange extract or 1 teaspoon ground cinnamon.
Makes about 12 ice cream sandwiches.

BROWNIE DESSERT SHELLS

INGREDIENTS:

  • Wilton foodcrafting supplies:
    6-Cavity Dessert Shell Pan
    Cooling Grid
    Ice Cream Scooper
    Tip 21
    Disposable Decorating Bags
    Rainbow Jimmies
  • Favorite brownie recipe or mix
  • Favorite ice cream flavor
  • Maraschino cherries
  • Frozen whipped topping, thawed
  • Hot fudge

DIRECTIONS:

1. Bake brownies in dessert shell pan. Let cool.
2. Scoop ice cream of choice into dessert shell.
3. Drizzle hot fudge and sprinkle jimmies.
4. Use tip #21 to pipe whipped topping swirl.
5. Top with cherries.

ICE CREAM CUPCAKES

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Standard Muffin Pan
    Cooling Grid
    Tip 1M
    Disposable Decorating Bags
    Icing Colors: Lemon Yellow & Golden Yellow
  • Favorite cupcake mix or recipe
  • Cupcake combo pack
  • Buttercream Icing (recipe below)
  • Electric mixer
  • Damp cloth

DIRECTIONS:

1. Bake cupcakes in baking cups from combo pack; let cool.
2. Combine Lemon Yellow with Golden Yellow for yellow icing shown.
3. Use tip 1M to pipe swirl on cupcakes.
4. Insert pick from combo pack in center of swirl.

BUTTERCREAM RECIPE

INGREDIENTS:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk
  • Optional: light corn syrup, water or milk, or No-Color Butter Flavor

DIRECTIONS:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Makes: About 3 cups of icing.

SUMMER COOKIE POPS

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Icing Colors: Brown, Golden Yellow, Red-Red, Sky Blue, Rose and Green
    Chocolate Jimmies
    Flowerkie Pan
    8" Cookie Treat Sticks
    Cooling ful Medley 6-Mix Sprinkle Assortment
    Cone Pops CooGrid
    Disposable Decorating Bags
    Tips #12, #4
    Rainbow Jimmies
  • Vanilla Sugar Cookies on a Stick Recipe (see below)
  • Buttercream Icing (see below)
  • Cornstarch
  • Confectioners’ Sugar
  • Electric mixer
  • Non-stick baking spray
  • Damp cloth

DIRECTIONS:

1. Preheat oven to 350°F. Spray pan with non-stick baking spray.
2. Prepare cookie dough (see recipe below).
3. Press dough into cookie pan; insert sticks.
4. Bake 19-21 minutes or until cookies are lightly browned. Remove from pan and cool completely.
5. Tint buttercream icing by combining Brown, Golden Yellow and Red-Red for brown shown. Use tip #12 and brown buttercream icing to outline and pipe-in cone. Smooth with finger dipped in cornstarch. Use tip 4 and light shade of brown buttercream icing to pipe lines on cone.

For vanilla-look cone:
Tint portions of buttercream icing Golden Yellow and Sky Blue. Stiffen each with confectioners’ sugar to resemble ice cream. Use tip #12 and stiff yellow buttercream icing to pipe line of ice cream on top edge of cone to create scoop. Use tip #12 and stiff sky blue buttercream icing to pipe zigzag on top edge of cone section. Use tip #12 and stiffen yellow buttercream icing to pipe second zigzag. Cover the top scoop with additional lines using tip #12 and stiff yellow buttercream icing. Use toothpick to make lines in ice cream. Top with confetti sprinkles.

For chocolate-look cone:
Tint portions of buttercream icing a light shade of brown and Rose. Stiffen each with confectioners’ sugar to resemble ice cream. Use tip #12 and stiff light brown buttercream icing to pipe line of ice cream on top edge of cone to create scoop. Use tip #12 and stiff rose buttercream icing to pipe zigzag on top edge of cone section. Use tip #12 and stiff light brown buttercream icing to pipe second zigzag. Cover the top scoop with additional lines using tip #12 and stiff light brown buttercream icing. Use toothpick to make lines in ice cream. Top with chocolate jimmies.

For strawberry-look cone:
Tint a portion of buttercream icing rose. Stiffen rose buttercream icing and a portion of white buttercream icing with confectioners’ sugar to resemble ice cream. Use tip #12 and stiff rose buttercream icing to pipe line of ice cream on top edge of cone to create scoop. Use tip #12 and stiff white buttercream icing to pipe zigzag on top edge of cone section. Use tip #12 and stiff rose buttercream icing to pipe second zigzag. Cover the top scoop with additional lines using tip #12 and stiff rose buttercream icing. Use toothpick to make lines in ice cream. Top with

BUTTERCREAM RECIPE

INGREDIENTS:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk
  • Optional: light corn syrup, water or milk, or No-Color Butter Flavor

DIRECTIONS:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Makes: About 3 cups of icing.

SUMMER CUPCAKES

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Standard Muffin Pan
    Cupcake Combo Pack
    Cooling Grid
    Tip 1M
    Disposable Decorating Bags
  • Favorite cupcake mix or recipe
  • Buttercream Icing (see below)
  • Electric mixer
  • Damp cloth

DIRECTIONS:

1. Bake cupcakes in baking cups and let cool.
2. Use tip 1M to pipe icing swirl on cupcakes.
3. Insert pick from combo pack in center of swirl.

BUTTERCREAM RECIPE

INGREDIENTS:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk
  • Optional: light corn syrup, water or milk, or No-Color Butter Flavor

DIRECTIONS:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Makes: About 3 cups of icing.

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