This post may contain affiliate links, but all opinions are my own! Read my full disclaimer here !
I am so sorry for my silence this week. You guys, it has been crazy around here! We have been making up for our (my) lack of organization all year long by burying ourselves in tax paperwork prep. I also put it out there that I had made some extra Easter cookies and then was swamped with orders! I am so blessed to be able to share this passion with so many people, but it had me decorating and baking all day every day for the last week. Shew, I am tired!
I am recovering today and trying to finish up a few other things that I needed to get done, but I wanted to share with you guys some of what I am up to! And give a HUGE shout out to these fantastic Bakerpan food pens! I absolutely could not have pulled off the volume and quality of cookies that I did without them. They are the real MVPs! I use them to sketch out my design on my cookies and also to add details once they are dry. I am obsessed with them.
Okay, on to the cookies. Happy Monday, my friends!
Grab my No Spread Sugar Cookie Recipe HERE, and my Royal Icing recipe HERE!
I am new to the marbled royal icing technique, but I have to say, I LOVE it! Hooked is an understatement.
Growing up, my Grandma made us these beautiful buttercream and peanut butter eggs for Easter. I have such fond memories of them and wanted to continue that tradition now that I have my own little girl to make holidays special for. I always want her to have things that she can look back and remember fondly that her Mama did for her. So I set out to find a recipe that tasted just like my Grandma’s. These did not disappoint! I will be sure to get a recipe on here for you guys soon. Just know that they were delicious!
I know these aren’t “Easter” but I had a sweet friend that wanted some baseballs for her sons and they turned out so cute!
Leave a Reply