Shoe fetish… not me! Call me weird but I am not into shoes. Many of my ancestors were bootmakers so it is surprising I lack an affinity for footwear. For me, shoes serve a purpose … to cover my feet. Give me a two-inch pump in black, navy and gray for dressy affairs, sneakers and docksiders for bumming around and flip-flops for the beach and I am a happy camper. Maybe it was growing up with brothers or all those years in primary and secondary school wearing saddle shoes that stifled my interest in shoes. Also, being 5’8” high heels were never a desire. In fact, it is not only shoes but even shopping for clothes is not an activity I enjoy. Nope, I am not a shopper. I like nice clothes but prefer efficiency and get in and get out of the mall quickly. 

Then, there are cookie cutters. It is not easy to walk by a cutter without adding it to my collection. So that was the case with the shoe cutter. Isn't it a cute cookie? With summer wedding season upon us, these shoe cookies were decorated with a white-on-white lace design. I love this technique because it is easy, easy easy.

Shoe Cookies
Shoe Shortbread Cookies
Royal Icing for outlining and flooding tinted with AmeriColor Super White
Disposable piping bags & couplers
Squeeze bottles
Wilton Decorating Tip #2
Meringue Powder
White Sanding Sugar

Outline cookie with #2 tip in white icing.
Flood cookie with white icing. Let dry 45 minutes.

Pipe the heel of the shoe with #2 tip in white outline icing.

Pipe random lines over the shoe with #2 tip in white outline icing to create lacey effect. 

Let dry overnight.

Mix 1 tsp meringue powder and 1½ tsp water. Stir until smooth.

Using a paintbrush apply to the lacey detail.
Sprinkle with white sanding sugar. Gently shake off excess. Let dry 45 minutes.



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Having grown up with a mother and aunts who baked everything from scratch, I rarely use a cake mix. But it is a timesaver especially for last minute baking. Just say it’s the night before the church bake sale or your child’s birthday celebration at school or a backyard barbeque. You could pick up cupcakes at the grocery store or one of the pricey local cupcake shops. Don’t fret … buy a cake mix and leave the canned frosting on the grocer’s shelf. Simply add three ingredients to the cake mix, pour the batter into cute cupcake liners and bake.

Now, use the time you saved to whip up a delicious frosting. This Chocolate Cream Cheese Frosting will make your cupcakes taste like homemade. You will not be able to resist licking the spoon but save some frosting for the cupcakes! Cream cheese makes this a rich frosting and a smidge of coffee enhances the chocolate taste.

Chocolate Cupcakes
Pillsbury Devil’s Food Cake Mix
Add eggs, water and corn oil
Bake at 375 for 12-14 minutes.

Hint: Baking tips suggest swapping out two ingredients to improve the taste of a box cake.
Instead of water use milk and instead of oil use melted butter.

Chocolate Cream Cheese Frosting
½ cup Butter (1 stick), softened
8 oz Cream Cheese, chilled
1 tsp Vanilla
½ cup Unsweetened Cocoa
¼ tsp Salt
4 cups Confectioner’s Sugar
1½ tsp Coffee
1 - 2 tbsp Heavy Cream
Chocolate Sprinkles (optional)

Blend Butter and Cream Cheese until creamy. Add Vanilla.
Add Cocoa, Salt and one cup of Confectioner’s Sugar. Mix well.
Gradually add remaining Confectioner’s Sugar alternating with Coffee and Heavy Cream
[This is a slight variation of Glory’s Chocolate Cream Cheese Frosting recipe at Glorious Treats]

For baking tips on how to make perfect cupcakes, visit Glory at Glorious Treats.




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