Four-layer Caramel Nougat Brownie



brownie Bar

This brownie treat is very similar to a old time favorite candy bar: 100 grand bar. I prefer this one because it’s homemade and made with brownie layer. This is a deep rich brownie crust, with gooey caramel, rice crispy cereal for nice crunch, peanut butter marshmallow creme, then topped off the a thick layer of chocolate. Yum!

Yeild: 36 – 48 bars    Prep: 50 minutes  Chill 2 hours

3 oz. unsweetened chocolate, coarsely chopped

1/2 cup butter (1 stick)

2 1/4 cup sugar

2 eggs

1 t. vanilla

2/3 cup flour

1/4 t. baking soda

1 1/2 cup 14oz. bag vanilla caramel (64 pieces) unwrapped

2/3 cup evaporated milk

1 T. H20

1 1/2 cup crisp rice cereal

1/3 cup butter

1 7 oz. marshmallow creme

1/4 cup creamy peanut butter

1 12 oz. bag (2 cups) semi sweet chocolate chips

1/3 cup whipping cream

3 T. butter

1.  Preheat oven to 350 F. Line a 13 x 9 x 2″ baking pan w/ foil. Grease foil shiny side up w/ cooking spray. In a medium saucepan cook and stir unsweetened chocolate and the 1/2 cup butter over low heat until melted and smooth ( be careful do not burn it!); cool slightly.

2. Brownie Layer: stir in 1 cup of sugar into the chocolate mixture in the saucepan. Add eggs, one @ a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. Stir in flour and baking soda just until well combined. Spread batter evenly in the prepared baking pan. Bake for 15-17 minutes or until edges start to pull away from sides of pan. Cool in pan on a wire rack.

3. Caramel Layer: In a medium size microwave bowl combine caramel with H20, and 2 T. evaporated milk. Microwave on 100% power (high) about 2 1/2 – 3 minutes or until caramel are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture over brownie layer, spreading to the edges. Set pan in the freezer while preparing the nougat layer.

caramel & crispy

4. Nougat Layer: In a medium bowl combine the remaining 1 1/4 cups of sugar, the remaining evaporated milk, and the 1/3 cup butter. Bring to a boil over medium-high heat, stirring constantly, reduce heat to medium. Boil moderate, steady rate without stirring for 10 minutes. Meanwhile place the marshmallow creme and peanut butter to a medium heat proof bowl. Be careful – Gradually whisk the hot mixture into the peanut butter & marshmallow creme,  until combined. Pour the peanut butter mixture over caramel layer, spreading to edges. Place pan in the freezer while preparing the chocolate layer.

nougat layer

5. Chocolate Layer: In a small saucepan cook and stir chocolate chips, whipping cream, & 3 T. butter over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to the edges, Cover loosely and chill for 2 hours. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.

choco. layer

Kitchen Tip – You can add 1 cup of milk chocolate & 1 cup of semisweet chocolate chips for a richer flavor.



Breakfast Theme Cupcakes


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Are your eyes trying to deceive you? Is that a real egg on top of a cupcake with a side of bacon? Yes and no. Well, the cupcake is an actually cupcake, but the over easy egg and bacon is made from fondant. If you’re having a brunch this weekend this make a nice take home treat.

This cupcake recipe is adapted from Martha Stewart.

Maple Cupcakes Yield 24 cupcakes or 66 mini cupcakes

2 3/4 cups all-purpose flour, sifted

1 T. baking powder

1 t. salt

1/2 cup (1 stick) unsalted butter, room temperature

2 cups pure maple syrup, preferably Grade B

3 large eggs

1 cup milk

1 t. pure vanilla extract

Maple Buttercream or Vanilla Buttercream

1. Preheat oven to 350 F. Line standard or mini muffin pan with paper liners. Sift together flour, baking powder, and salt.

2. With the electric mixer on medium-high speed, cream butter until smooth. Add maple syrup, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Add the flour mixture, beat well until combine. Beat in the milk and vanilla.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in center comes out clean, about 20 minutes for standard, 10 to 13 minutes for minis. Transfer tins to wire racks to cool for 5 minutes, before removing

Supplies for Fondant egg and bacon:

White fondant 

Natural Colors Fondant Multi Packs

Primary Colors Multi Packs

9 in fondant roller

Thin shaping Foam

Brown Petal Dust

Golden Yellow and Ivory gel paste color

Ball Tool

3 in. round cookie cutter


1 small paintbrush and medium size paintbrush

1/2 oz. water and clear piping gel

gum paste board


1. Make Eggs: 1- 2 days in advance, roll out white fondant ( 1/2 oz. egg) 1/16. thick. Use circle cookie cutter to cut circle. Use the large ball of the ball tool to ruffle the edges.

2. Yolk: Tint 1/4 oz. white fondant with golden-yellow gel paste for egg yolk. Shape into a 1 inch and flatten bottom. Attach to egg white using a damp paintbrush; dry overnight on a dusted board. With small paintbrush use a small dab of brown color dust to brush along the edges. Using medium size paintbrush, brush the whole egg with clear piping gel.

3. Make Bacon: 1 – 2 days in advance, tint 1/2 oz. fondant ivory. Knead  1 oz. red fondant with 1/2 oz. dark brown fondant for brown shade on bacon. Roll one ivory log and two brown logs 1/8″ x 3 1/2 long.

4. Place side by side with the ivory log at center and press together. Roll out 1/16 in. thick, use a knife to cut a strip 1 x 5 in”. Place on thin foam and ruffle with large end ball tool, repeat 3-4 times until you get a curly effect. Let it dry overnight on a cornstarch dusted board.

5. Iced cupcakes with Buttercream icing or Maple Buttercream ( recipe as follows below). Ice with a small spatula

6. Position egg white on top of cupcakes and placed the bacon next to cupcakes

Maple Buttercream Yield: 4 cups

6 large egg yolks

2 cups pure maple syrup, grade B

1 pound (4 sticks) unsalted butter, chilled & cut into tablespoons

1. In a mixing bowl with wire whisk attachment, mix egg yolks on high-speed until pale and thick, about 5 minutes.

2. Meanwhile, bring the maple syrup to a boil in a saucepan over medium heat; clip a candy thermometer to the side of the pan. Cook until syrup registers 240 F, about 15 minutes, remove from heat.

3. Turn the mixer on low-speed, carefully add the maple syrup in a slow steady stream down the sides until well combined. Continue mixing until the bottom of the bowl is only slightly warm for about, 5 -6 minutes.

4. Add butter, a few tablespoons at a time, mixing well after each addition; scrap down the sides of the bowl, continue beating for 4 minutes.

5. Keep the buttercream @ room temperature if using right away or place in an air tight container and refrigerate up to 3 days. Before using bring it to room temperature and whisk on low-speed until light and fluffy, for 5 minutes.



How To Make Fondant Monkey Face CupcakeTopper


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jungle animal cupcakes

Happy Friday Everyone!  I hope everyone had a great week. I made these vanilla cupcakes for a child’s birthday party with handmade fondant decorations. For the toppers I made a tiger, giraffe, hippo, elephant, panda, zebra, and frog.

I love to working with fondant. I prefer fondant over buttercream cakes anytime of the week. I believe that fondant gives your cakes, cookies,  and cupcakes a more finish look. I decided to show you how to make one of these cupcake toppers today, the monkey.  Most of these animal faces took me from 1-3 days, because of the details and drying time. Most of my ideas came from the animal sites and stickers I brought at Micheals Art and Craft stores.

Before we begin, you will need a batch of your favorite Vanilla cupcakes, if you are don’t know how make and bake cupcakes, just checkout my post on Cupcake Decorating-2. After your cupcakes cool, make a batch of Vanilla Buttercream Icing, to color the icing use leaf green gel paste. To give your cupcakes that grass look use icing tip #233; I also give directions how to use tip 233 Cupcake Decorating-3.

Here’s what you will need:

Natural Colors Fondant  Multi packs ( dark brown and light brown colors)

Veining Tool

Black Edible fine tip food marker

1/2 ounce water

1 small paintbrush

1. Use a thick piece of dark fondant from the multi pack, shape it into the size of your thumb.

monkey (ball)

2. Flatten it out just a little at the top. With your index finger and thumb squeeze the sides to give the monkey’s head a slight curve. It looks almost like a purse.

shape monkey face

3. Roll two small balls from dark brown fondant for the ears. Roll the them out into oval shapes, flatten slightly a little, not smash. With your paintbrush glue them 2 the sides with a little bit of water.

add monkey ears

4. With the light brown fondant form two small balls and an oval shape for the monkey’s mouth.

monkey face pieces

5. Flatten each piece slightly and glue each piece with a little bit of water to the monkey face. Use the small end of the veining tool, make a crease down the center. From the dark brown fondant make a tiny ball and glue it with water to make the nose.

monkey face togethr

7. Use the black edible marker to make the eyes. To give the monkey a smile I took a decorating tip’s wide end a made a slight indentation.

monkey is done

8. If you like you can add the light brown fondant to give the ears more definition, by adding additional smaller balls to the ears. In the above photo.


Pretzel- Butterscotch Bars



pretzels bites 2

Happy Friday Everybody! I have a very wonderful treat to share with you, the Pretzel Butterscotch Bar. It’s between a sweet and salty bar, and the best part it requires no baking so you will have more time to spend with yourself, family and friends this holiday weekend.

Yield: 16-36 (depending how you cut the bars)

1 1/2 cup powdered sugar                1 11 oz. package butterscotch flavor chips

1 cup creamy peanut butter              1/4 cup whipping cream

6 T. butter, melted                           1/2 cup coarsely crushed pretzels

2 cups crushed pretzels                     1/2 cup chopped pretzels

Let’s Have Fun:

1. Line a 13 x 9 x 2 inch baking pan with foil. (See note @ the bottom). Lightly coat foil, shiny side up, with cooking spray; set pan aside.

2. For crust, in a large bowl, combine powdered sugar, peanut butter, and melted butter.

mixing butterscotch 2

3. Stir in the 2 cups of crushed pretzels. Press the mixture into the bottom of the prepared pan.

pretzel crust

4. In a heavy saucepan cook and stir butterscotch pieces and whipping cream over low heat until butterscotch pieces are melted and mixture is smooth.

melting butterscotch

5. Spread mixture over crust. Sprinkle 1/2 cup crushed pretzels and chopped peanuts; very gently. Cover and chill for 2 hours. Using the foil to lift uncut bars out of the pan. Cut into bars. Store bars between sheets of wax paper in an airtight container; store in the refrigerator for up to 1 week.



1. Turn the baking pan upside down. Shape the foil over the outside of the pan, shiny side down extending the foil about 1 inch beyond the edges of the pan.

2. Carefully lift the shaped foil off the baking pan, taking care to maintain its shape. (DON’T GET FRUSTRATED)

3. Gently ease the shaped foil into the baking pan, allowing the ends to extend beyond the edges of the pan.


Pastel Bunny Cookies



pastel m &m's (1)

I’m sending these cookies to my friend and her co-workers who live in Seattle, Washington for Easter; as well as other special treats. You’re probably saying to yourself that these look familiar, yes they do the above photo is made from a chocolate chip cookie dough, all I did was replace the chocolate chips for pastel M&M’s.

On the other holidays use pink M&M’s for Valentines Day, use green for St. Patrick’s Day, use red, white, & blue for July 4th, use vibrant green and orange for Halloween, and  for Christmas use red and green color. If you’re having a wedding or any special event match the M&M’s to the color scheme. To buy individual color M&M’s checkout Candy Warehouse.

M & M’s Cookie Recipe: yields 4 dozen 3 inch cookies or 15 large cookies

2 cups flour                                                          1 large egg

1 1/4 t. baking soda                                              1 large egg yolk

3/4 cup (1 1/2 sticks) unsalted butter, softened       1 1/2 t. pure vanilla extract

2/3 cup white sugar                                               1/4 t. salt

2/3 cup firmly packed light brown sugar                   1 cup of plain M&M’s candies


1. Preheat oven to 350 F Line two baking sheets with parchment paper or if using an insulated baking sheet no need to use parchment paper.

2. in a large bowl whisk together the flour, baking soda, and salt.

3. In a mixing bowl, on medium speed beat together the butter and both sugars until light and fluffy for about 2-3 minutes. Stop the machine, scrap down the sides of the bowl with a rubber spatula. Add the egg and egg yolk, beating until well combine. Beat in vanilla extract.

4. Scrape the sides of the bowl; on low-speed gradually add the flour mixture to the butter mixture beat until well combine, scrape down the bowl after each flour addition. If the batter is very soft, cover and refrigerate for 30-1 hour or overnight.

5. Using a 1 Tablespoon cookie scoop for the small cookies or for the large cookies use a 1/4 cup leveling the top, to form the large balls. For small balls place 9-12 pieces on a baking sheet, gently flatten each ball of dough into 1 1/2 ” round inch round.


For large balls place six balls of dough on a baking sheet, gently flatten each ball dough into a 2 1/2 inch round. Completely cover the cookies with the M&M’s, gently press the candies into the dough.



6. Bake small cookies for 8-10 minutes or until lightly brown. Bake large cookies for 14-17 minutes. Be sure you rotate the baking trays halfway through the baking time. Both sizes will seem a little soft in the middle but they will firm up as they cool. Remove the cookies from the oven let the cookies cool for 2-3 minutes on the baking sheet then transfer to a cooling rack.

For the small cookies after the first 5 minutes, you want to add more candies at this point.




Art Deco Marble Chocolates


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Hello, today I have very exciting post to share with you. A lot of my ideas comes from magazines, books, nature, and art. One of the best things in Baking is that you can be creative. As I sat in the beauty parlor, on Monday evening under the dryer I was trying to figure out what could I do different this easter. So I did a search on Google and Bing and realize everyone is doing the same thing over and over again, so I got a little bit discouraged.

As I sat there thinking, so I came up with this creative idea “Art Deco Marble Chocolates”. This is a wonderful way to display my creativity; and show everyone how to be creative as well. Instead of me doing dark and milk chocolate I decided to use chocolates in pastel hues: light blue, violet, peach, yellow, pink, and mint. Wilton has a whole variety of chocolate colors you can choose from.

To be honest, I didn’t buy pink and purple candy melts I purchase Wilton Candy Colors. The candy colors is used to add color to white chocolate it comes in two packs of 4 colors each jar is 1/4 oz each. One pack is green, pink, violet, black; the other pack has colors of blue, orange, red, and yellow. All I on hand was white, blue, and key lime. Michaels Arts and Craft Store sells a huge selection of Wilton’s candy melts and more of their products. The chocolate on the left side is colors of key lime, blue and white chocolate, the chocolate on the right is colors of violet, pink, and vanilla. I made this project using a 8 x 2 square pan, yes it can be made  in a larger size pan, if you like you can add chopped nuts, dried fruits, mini marshmallows, cookies, or coconut. O one more thing, you can also add flavoring to your chocolate Lorann Oil, this is super strong, don’t add no more than 1/8 t. – 1/4 t. my favorite oil to use is bubblegum.

You will need:

3 or more packs of Wilton Candy Melts

Measuring cups

Any size square or rectangular baking pan – 8, 9, 10 inch

Wilton Candy Colors, if using

Lorann Oils, if using

Wooden spoons or rubber spatulas

Aluminum foil

Let’s get started:

1. Prepare the pan: Line a baking pan with foil: shiny side up, smooth out the creases. I actually flip the pan over and place the foil on the bottom of the pan, using a scissor I cut off what was needed.

preparing pan

2. Do not chop the chocolate. For all three chocolate use 1/2 cup each, place of the chocolate in three separate microwave-safe bowls. Microwave for 15 seconds, then stir with a rubber spatula. Continue to microwave and stir at 5-second intervals until melted.  Add your flavoring, if using. For the double boiler method checkout the instructions here.

3. Pour the chocolate side by side onto prepared baking pan use a rubber spatula to swirl them together.



4. Add your chopped nuts, cookie crumbs, or dry fruits into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. If your kitchen is warm freeze it for a few minutes. Break into pieces and store in an airtight container in the refrigerator for up to 1-3 weeks.







How To Make Easter Egg Cake Pops



cke pops 1 (1)

A cake pop can be enjoyed for any special occasion, especially on the holidays. I thought about doing a rabbit shape cake pop, but that is so common, so I decided to do egg shape cake pops. This was a bit challenging because I normally shape my cake pops into balls not an egg shape.

I was in the TJMaxx a few months ago and saw a mini cake pop mold set and just figure I can always come back and buy it, I was dead wrong ,came back and the shelf was completely emptied. Has this ever happen to you? I’m learning if you see it just buy it.  So as I was shaping them they looked like Idaho potatoes so I said to myself what can I use to shape them? When I looked up by my copier machine I saw my scissors so I shape the cake ball in it and it came out very well, let me know what you think.

You will need to make 48 -50 pieces

Wilton candy melts (blue, pink, and Key Lime flavor chocolate ( delicious), or your choice of color. If you choose orange try the orangeicle or lemon flavor chocolate.

colorful sanding sugar

lollipop sticks

1 box your favorite cake mix

A batch of Vanilla Buttercream icing use only 2 cups or 1 can of vanilla or chocolate

sweetened or unsweetened coconut, chopped finely

Wax or parchment paper

Plastic wrap

Styrofoam block (2 in. thick)

48 lollipops sticks

lollipop clear wrappers

White stock paper

1. After the cake has baked, remove it from the oven and slice it into four quarters. This will help to cool it  quicker.

2. After the cake has cool to room temperature, pick up each of the four sections and crumble it into a large mixing bowl using your hands. Continue to crumble the cake until you no longer see any chunks.

3.  Use a wooden spoon to combine the icing with the crumbled cake until it has a dough-like consistency. If you don’t want to make a huge batch put the rest in the freezer until next time.

making cake pops

4. For the next step you can use the handle of the scissors like I did or purchase a cake pop mini mold set.

shaping egg pop

5. After shaping all your egg shape cake pops place them on a lined a baking pan with wax or parchment paper.

freezing cake pops

6. Place the baking pan or tray into the freezer for 15 minutes or in the refrigerator for 1-2 hours so they stay firm. Melt you chocolate before your eggs pops come out of the freezer or refrigerator. To melt your chocolate in the microwave, use a microwave-safe bowl. Microwave on medium power in 30 second intervals, stirring in between repeat until the coating is completely melted. When you 1st stir, the coating it will be firm just make sure it’s not overheated, if it becomes overheat it will thicken and you will have to disregard it and make a fresh batch of melted chocolate.

Double Boiler, If you don’t own a microwave, fill a medium sauce pan with cold tap water, place a medium  mixing bowl on top but is not touching on the water, it be about 2 inches above the water. Before the water comes to a simmer stir the chocolate with a wooden spoon continuously melted and smooth. If you find that your chocolate is not smooth add in one teaspoon of vegetable shortening add a time until smooth. Turn of the heat. To keep my chocolate melted I pour it in glass measuring cups or glass jars in medium hot water or you can purchase a chocolate melting pot from Wilton.

7.  Now you’re ready to coat. Pull out a few cake pops out of the freezer, dip cake pops one @ a time. Dip about a 1/2 inch of the lollipop stick into the chocolate,  then insert the lollipop stick straight into the cake ball, Pushing it into no more than halfway through. Holding the lollipop stick with cake ball attached, dip the entire cake pop into melted chocolate until it’s completely covered and remove it with one motion.

dipping cake pop

7 b. Do not re-dip the cake pop, the weight of the chocolate can pull on the cake and cause it to get stuck in the chocolate.

8. When you remove the cake pop gently tap the excess off with by rotating the stick from side to side. Place on a plastic lined styrofoam block or cake pop stand.

9. Tint coconut with 1 drop of leaf green color in a small zip lock sandwich bag; shake the bag from side to side until it evenly coats. Place a little bit of melted chocolate around the base of the cake pop, add the green coconut, place lightly and place it back on the stand. Or you can sanding sugar to the cake pop while wet, but you have to move quickly or the chocolate will harden.

adding sanding sugar

I trace a flower shape cookie cutter design on white stock  paper and cut it out. Punch a tiny hole in the center of the paper and push it up under the coconut if using.

wrapped cake pops (1)


1. You added to much frosting your cake will not roll, try adding extra cake crumbs

2. If You find that your chocolate cracked after dipping you probably rolled it too tight or you had it the freezer for too long before you dipped.

3. If your melted chocolate is too thick: Don’t turn up the heat. The chocolate will become thinner, add one tsp. of vegetable shortening or paramount crystals. Paramount crystals can be brought at any cake decorating supply store, actually I prefer paramount crystals than the vegetable shortening cause it melts quicker and keep the chocolate smoother. It looks like flaked coconut.

4. Your cake pop fell off the stick; you rolled your ball too big.

5. I can see my cake after I dipped it; this happen when you light color candy melts


Rabbit’s Haul


I can’t believe that Easter is already here. I remember growing up when Easter was in the month of April. Growing up in my house was all about boiling the eggs, coloring them in different pastel colors of pink, light blue, yellow, green and purple. My mom would take them and hide them throughout the house so I could look for them and depending on how much I would find she would give me a sweet reward; a BIG basket of candy.

How much fun it was for me to receive my easter basket full of all types of candy: chocolate bunnies, assorted jelly beans, marshmallow peeps, and toys. But as you get older those things change, this year I decided to bake easter decorated cookies: eggs, bunnies, chicks, and carrots. Hopefully before the week ends I will have a tutorial on how to marble cookies, I could explain in words but it’s better with pictures.

First you need one batch of Vanilla Sugar Cookie and one batch of Royal Icing.

easter cookies 2

easter eggs


ButterFinger Candy Dessert Bar


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butterscotch bars


Happy Friday Everyone!

I just wanted to share with you these delicious candy bar dessert with you. After I baked it I sliced a small piece off,  place it in the refrigerator for a few minutes to cool down; yes I’m that greedy for peanut & chocolate. These  bars are soft and chewy.

Butterfinger Dessert Bar Yield 16 or depending how you slice it

2 1/4 cup flour

1 t. baking powder

1/4 t. salt

3/4 cup butter, softened (1 1/2 sticks of butter)

2 1/4 cups light brown sugar

3 large eggs

1 1/2 t. vanilla extract

4 regular sized butterfinger candy bars, crushed

1. Preheat oven @ 350 F. Grease and flour or Spray with cooking spray a 13 x 9 in baking pan.

2. In a small bowl, combine dry ingredients: flour, baking powder, and salt; set aside.

3. In a medium bowl, on medium speed, combine butter and brown sugar, mix well.

4. Stop the mixer, scrape the sides with a rubber spatula. Add eggs and vanilla until smooth.

5. Reduce speed add flour mixture a little bit at a time, stop the machine and scrape the sides of the bowl. Add in 1 cup of candy.

6. Spread mixture into prepared pan. Sprinkle in remaining crushed candy on top of batter.

7. Bake for 30-35 minutes, or until lightly done and are firm to touch. Cool completely before cutting into bars.





How To Make Gum Paste Daisies Cupcake Toppers



daisy cupc 2

On Friday, March 15, I saw a pretty red bird flying by on the Upper West Side here in New York City along Columbus Avenue, once I saw it, I knew that Spring was right around the corner. Today is the First Day of Spring! I’m looking forward to see all the flowers blossom. Especially at the Botanical Garden here in New York City. To bring in the season I decided to share with a tutorial on how to make Gerbera Daisies. In the above photo I place the cupcakes in pink pastel flower baking cups they can be brought from Wilton.

You will need:

Any color gum paste                         Water                                          Zip lock bags

Small daisy cutter                             Tapered Spatula                            Ball Tool

Gum paste Storage Board                 Impression mat                        small paintbrush

Dusting Pouch                                 4 in. flower foaming cup

Thick Pointed Modeling Stick             9in. Fondant Roller with Pink Rings

Foam shaping mat                           Veining Tool


rolling out gump


Photo1: Sprinkle your work surface with confectioners sugar with a little bit of vegetable shortening or a turn the gum paste storage board over & roll out gum paste with 9 inch fondant roller with pink rings. The rings are used to be a guide to achieve the perfect thickness, roll out to 1/16 in. Using small daisy cutter, cut one large daisy shape using a gentle twisting motion to separate flower from gum paste. Any left over portions should be stored in a zip loc storage bag so the gum paste won’t dry out. In the above photo I wanted to show what the gum paste storage looks like when it’s turned over.




Photo 2 (w/the ball tool): Sprinkle foam mat with confectioners’ sugar slightly lengthen each petal by sliding large end of ball tool down the middle of the petal from center to tip of the petal. If you press the ball tool to hard it will tear the petal, as you do this step your petals with begin to curl; only do this once not twice or it will tear.

Photo 3: Use wide end of Veining tool to draw a line in the center of each petal, working from the tip toward the center.

Photo 4:  Sprinkle 3 in. flower foaming cup and position flower. In the meantime, start making gerbera daisy centers, sprinkle gerbera daisy impression mat with confectioners sugar mixture. Press a pea size, gum paste (your color) into a small mold. Trim if necessary, release from mold, bend the mat slightly then center will pop out.

Note: Instead of making each daisy one by one, you can cut out a bunch of them and store in your gum paste mold until ready to form with a ball tool.


Brush center of small daisy flower with a little bit of water. Attach center and allow to dry in 3 in. forming cup. It’s best to let daisies dry overnight. These flowers can even be made 3-6 months in advance, in cardboard box. There are two types of gerbera daisy cutter check out the resources below.

Resource List:

Gerbera Daisy Cutter ( Wilton is much cheaper)

Gerbera Daisy Cutter ( Global sugar art more expensive and a huge range of cutters)

Gerbera daisy Impression Mat or Michaels  – Michaels sells a huge selection of Wilton products; they also offer on-line coupons that can be used.

Veining Tool, ball tool, thick pointing tool, flower foaming cup, fondant roller, can be purchase from Wilton or Global sugar art or your favorite cake decorating shop.

Just one more thing if you purchase the plunger gerbera daisy from Global Sugar Art skip step 3.

I used a batch, Vanilla Buttercream icing for the vanilla and chocolate cupcakes, then used  green gel paste color.