Party with Sweet Treats Blog Tour + Book & Membership Giveaway!

Hooray! My super talented friend and edible crafting genius, Norene Cox, has just come out with her second book: Party with Sweet Treats!

PartywithSweetTreats Front Cover


I’m telling you, this book is filled with the most ADORABLE treats you’ve ever seen, and everything is crafted with love from store bought items that are kid-friendly, time saving, & crowd pleasing.  This is Norene’s signature style, and why busy parents & party planners everywhere are singing her praises.

As part of Norene’s blog tour, I get to show you a few sneak peeks into Party with Sweet Treats, AND we will be hosting a giveaway of the book {PLUS a My Cake School one-year membership}!   More on the giveaway later, but first…


Snow Cone Cake Pops


and panda cuteness!!…

 Panda Snack Cakes

…AND an adorable little treat that Norene has included for the grill masters in your life ;0) Find instructions for this fun project below!

Brownie Grill Bites! 

5-Brownie Grill Bites


  • So Barbecute.A perfect goody for the Grillmaster.6 Little Brownie Bites (such as Entenmann’s)1 (.67 oz.) tube of black writing gel12 red Mike and Ike candies2 green Mike and Ike candies2 yellow Mike and Ike candies2 pink Mike and Ike candies6 toothpicks18 lollipop sticks½ cup chocolate melted candy coating12 dark brown M&M’sWith the black writing gel, make a circle around the top edge of the brownie bite. Then make grill lines with the writing gel inside of the circle.
    Using the black edible marker, make little grill marks on the red Mike & Ike candies so they look like hot dogs. Place hot dogs on top of brownie grill.
    Slice the green, yellow, orange and pink Mike & Ike candies into thirds.
    Place one sliced Mike & Ike of each color onto a toothpick for the skewer. Place on brownie grill.
    Cut lollipop sticks into approximately 2” lengths. Push 2 sticks into the bottom of the brownie.
    Melt chocolate candy coating wafers according to package instructions.
    Attach the M&M’s to the bottom of the lollipop sticks for wheels using the melted candy coating.Makes 6 Brownie Grill Bites


Now for the GIVEAWAY!  We will be selecting one lucky winner to receive a copy of Party with Sweet Treats, along with a ONE YEAR membership to My Cake School!


1.) You must be 18 years of age or older.

2.) If the winner selected lives outside of the United States, the book will be sent by e-mail in e-book form.

3.) Entries will come in the form of your comments below.  Answer the question:  “Who do you love to make sweet treats for?”  One comment/entry per day please.

4.) Bonus Comment:  Do you follow Norene’s site, on social media?  Tell us how for a bonus comment/entry! (Her social media links are listed below!)

5.)  Winning comment/number will be selected at random on Saturday April 4 and will be notified by e-mail.  If we are unable to reach you within 48 hours, we will have to select a new winner.



**Find Party Pinching on Social Media! Pinterest,  Facebook, Twitter, & Instagram  or stop by for a regular dose of cuteness!




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Category: Blog Tutorials

Rollin’ with my Peeps!~ Carrot Car Cake Topper Tutorial

Rollin' with my PEEPS~ Carrot Car topper tutorial by


Hi everyone! Today’s cake decorating adventure is a fun one for Easter & springtime themes!

I don’t know how we’ve made it through five Easters of cake tutorials without ever including marshmallow Peeps bunnies! How is that possible? Well, this is the year for our Peeps friends to finally have their moment.  A fabulous carrot car is happening today!

First, we shaped four (22g) rice cereal treats into a carrot shape.  Press the cereal treats tightly together so that the shape will be nice and strong.  I wouldn’t go larger than a 5.5″-6″ length without adding internal support.  Mine was just under 6 inches.

"Rolling with My Peeps!" Cake topper tutorial by

Next, I lightly greased the carrot with a little vegetable shortening, and covered with a piece of orange fondant. (The shortening helps the fondant to adhere.)

"Rolling with My Peeps!" Cake topper tutorial by

Here, I’m using the handle of a spatula to create two “seats”.  Really, I could have shaped my cereal treat this way before covering with fondant…but I didn’t think of it at the time ;0)

"Rolling with My Peeps!" Cake topper tutorial by While the fondant is still soft, go ahead and add a few ridges and lines with a toothpick or gum paste tool.  Then, allow the fondant covered carrot to set up a bit. Preferably a few hours so that it can firm up a bit before you mount it to the wheels.

"Rolling with My Peeps!" Cake topper tutorial by

Peeps!  Here’s our driver.  In his natural fresh-from-the-box state, he’s a bit too tall.

"Rolling with My Peeps!" Cake topper tutorial by …so I shortened him!  Snip, snip just below the shoulders.  I really could have stopped right here, but I got fancy and decided my bunnies would have their heads turned.

"Rolling with My Peeps!" Cake topper tutorial by

So….snip snip again, right under the head.  Now I just stuck the head right back onto the shoulders again, just slightly turned. As a side note, don’t do this step if you have brightly colored Peeps.  Their white marshmallowy insides will show! ;0)

"Rolling with My Peeps!" Cake topper tutorial by Aren’t they cute?!  I am a bit obsessed with my creatures having rosy cheeks.  So, these bunnies received the blush treatment with my pink petal dust (dry brush).  I dusted their ears with a little pink too because I couldn’t help myself!

"Rolling with My Peeps!" Cake topper tutorial by

When it comes to the carrot car’s wheels, there is more than one way to go about this.  You could simply attach wheels to the sides of the carrot…or you could use a few narrow pieces of cake board or foam core to raise the carrot & then attach wheels… but I went with option 3.

I punched holes through the centers of 4 chocolate cookies, then threaded them together with shortened lollipop sticks. I also cut out 4 fondant daisies just for decoration.

"Rolling with My Peeps!" Cake topper tutorial by

Now it’s just a matter of laying the carrot between the wheels.  Once in place, I attached each of the wheels to the carrot with a tiny ball of lightly dampened fondant just for extra support.

"Rolling with My Peeps!" Cake topper tutorial by I gave our carrot a stem by wrapping green fondant around a shortened lollipop stick & pushed it into the back.  I also added a little color to the center of the wheels with yellow fondant accented with yellow sugar pearls.


"Rolling with My Peeps!" Cake topper tutorial by As a completely optional step, I added some color variation to the carrot with “paint” of coloring gel mixed with a small amount of vodka.

"Rolling with My Peeps!" Cake topper tutorial by Then, I decided to give our bunnies vanilla buttercream arms ;0)

"Rolling with My Peeps!" Cake topper tutorial by Aren’t they the cutest!!  I decorated my 8″ buttercream-frosted cake with edible Easter grass and candy.  Since they are such a fun focal point, you really don’t need to do much additional decorating!  —

Since the topper does have a little weight to it, I would either add this to your cake close to the time of the event, OR add a drinking straw (cut down to the height of the cake) beneath each wheel.

We hope that you enjoyed our sweet little carrot car tutorial!  I think our Peeps are very happy with their newfound freedom.


"Rolling with My Peeps!" Cake topper tutorial by

Thanks for stopping by today, come back again soon! xo

Rollin' with my PEEPS~ Carrot Car topper tutorial by

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Category: Animals/Animal Print, Blog Tutorials, Custom Toppers & Figure Modeling, Seasonal & Holiday, Slider, Spring
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Elephant and Wagon Cake with Buttercream Ruffles!- Video

Elephant and Wagon Tutorial by MyCakeSchool.comIn this two part cake decorating video, you will learn to create an adorable cake topper of an elephant in a wagon, along with a fabulous ruffled buttercream technique! Whether you're interested in learning how to create the perfect topper for baby showers and young birthdays, OR how to pipe a unique vintage style buttercream ruffle, this video has something for everyone!

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Category: Animals, Baby Showers, Buttercream Techniques, Custom Toppers & Figure Modeling, Gum Paste & Fondant, Showers, Slider, Themes and Occasions, Video Tutorials

Rainbow Cake in Buttercream~ Video

Rainbow Cake in Buttercream by Member Video TutorialWhat could be more cheerful than a cake frosted with every color of the rainbow?! ;0) This brightly colored buttercream frosted cake is sure to bring smiles! Our rainbow design is not only perfect for kids' parties, but also for St. Patrick's Day. The technique is surprisingly simple, and with so many colors, it has that festive "wow factor" too! Enjoy the video!

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Category: Buttercream Techniques, Kids, Miscellaneous Kids Themes, Seasonal & Holiday, Spring, Themes and Occasions, Video Tutorials

Pink Champagne Cake {Scratch Recipe}

Pink Champagne Cake Recipe by!



Hi everyone!  Today we are happy to share a sophisticated and flavorful recipe with you for Pink Champagne Cake.

This elegant dessert, with it’s moist champagne infused layers & delicious buttercream is perfect for weddings, engagement parties, anniversaries, or any occasion that calls for something special.  If you love champagne, you will love this cake!

Pink Champagne Cake

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans

3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) granulated sugar
1 cup (2 sticks) (226 g) unsalted butter
Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink

1. In a medium size bowl whisk together the flour, baking powder and salt. Set aside

2. In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.

3. In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Slowly add 1/2 of the liquid ingredients and mix until blended. Continue alternating dry and wet ingredients ending with dry and mix until blended. Add the pink color at this time.*Makes 7 1/2 cups of batter.

4. Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
Pink Champagne Buttercream

2 cups (4 sticks) (452 g) unsalted butter, softened
8 cups (960 g) confectioners’ sugar
5 to 6 Tablespoons ( 50g to 60g) champagne, enough to achieve spreading consistency
1 teaspoon (4g) vanilla
small amount of pink food coloring

Beat the butter until smooth, add vanilla. Slowly add the confectioners sugar and champagne and beat several minutes on medium speed until spreading consistency. Slow mixer down the last couple of minutes to achieve a smoother frosting.

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Category: Cakes and Cupcakes, Frostings and Glazes, Recipes

Braided Buttercream Cake with Ruffled Heart Topper~ Video

Braided Buttercream & Ruffled Heart Topper~ Tutorial by MyCakeSchool.comHello! In this short cake video tutorial, you will learn a beautiful piped buttercream technique for a braided/woven effect, and also how to pipe a romantic ruffled heart cake topper. I hope that you enjoy it!

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Category: Bridal Showers, Buttercream Techniques, Custom Toppers & Figure Modeling, Other, Other Special Occasions, Showers, Slider, Themes and Occasions, Video Tutorials, Wedding & Elegant

Time for Tea! A Gravity Defying cake with Suspended Teapot Decoration~ Video

Time for Tea! Cake with Suspended Teapot Decoration~ Tutorial by!Hi everyone! In this two part cake video tutorial, you will learn how to create teapot and teacup decorations (Part One) and a support structure to give a gravity defying effect (Part Two).

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Category: Carved/3D, Custom Toppers & Figure Modeling, Fondant Techniques, Gum Paste & Fondant, Kids, Miscellaneous Kids Themes, Slider, Themes and Occasions, Video Tutorials

Candy Cake~ A Gravity Defying Cake Video Tutorial

Candy Cake Video Tutorial for Members by!In this gravity defying cake video tutorial, I'm going to show you how easy it is to create a sturdy support system for cakes that feature something suspended that is lightweight. In this case, we're suspending a gift bag with candy spilling from it, but there are endless options..

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Category: Carved/3D, Everything Else, Kids, Seasonal & Holiday, Themes and Occasions, Video Tutorials, Winter

German Chocolate Cake Recipe! {Scratch}

German Chocolate Cake Recipe by

You will LOVE this recipe! The cake is super moist and decadent, it is a tried & true favorite! Traditionally, German Chocolate Cakes are often filled with their signature (wonderful) filling, but not frosted around the sides. However, we decided to frost the sides in chocolate buttercream, and I love the look!

German Chocolate Cake

Preheat the oven to 350 degrees and grease and flour 3 (8 or 9 inch) pan

1 pkg. (4 oz) (113 g) Bakers German Sweet Chocolate Bar
1/2 cup (118 g) boiling water
4 eggs separated
1cup (226 g) butter softened
2 cups (400 g) granulated sugar
2 1/2 cups (285 g) cake flour
1 teaspoon (5 g) baking soda
1/4 teaspoon (1.5 g) salt
2 teaspoons (8 g) vanilla
1 cup (242 g) buttermilk

Break the chocolate bar into pieces and place in a bowl. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate.  Let it sit for 1 to 2 minutes to soften then stir until completely melted.  Set Aside.  Separate the 4 eggs and beat the whites in a small bowl on high speed until stiff peaks form. Set Aside. Whisk together the flour, baking soda and salt. In the bowl of your electric mixer or hand mixer beat the butter until smooth then add the sugar and beat until fluffy and light ( 2 to 4 minutes) Add egg yolks one at a time, beating well after each. Add the melted chocolate and vanilla and blend. Add the flour mixture alternately with the buttermilk beginning and ending with the flour mixture ( 3 additions), beating at medium speed until well blended after each addition. Gently fold and stir in the egg whites and pour into the prepared pans.

Bake 30 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes then turn out. Cool layers completely and they are ready to fill and frost. To freeze for later use, cover individually with plastic wrap while still warm to the touch and wrap in aluminum foil. Can be frozen for 2 months.

Coconut Pecan Filling/Frosting

1 1/2 (171 g) pecans, chopped
2 2/3 cup (7 oz) (198 g) flaked coconut
4 egg yolks
1 teaspoon (4g) vanilla
1 can (12 oz) (354 ml) evaporated milk, (you could also use light or heavy cream)
1 cup (200 g) granulated sugar
1 stick (8 T.) (113 g) butter

Whisk egg yolks, milk and vanilla in a saucepan until blended.  Add sugar and butter and cook over medium heat for 10 to 12 minutes or until thickened, stir constantly. Remove from heat and stir in the coconut and nuts. Allow to cool before spreading on the cake.

This is enough to fill and frost 3 (8 or 9 inch) layers. It is very rich so it can be used as a fill and on the top layer, leaving the sides unfrosted. For our pictured cake we use as a filling and frosted with chocolate buttercream Here is a link to the Classic Chocolate Buttercream recipe!

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Category: Cakes and Cupcakes, Recipes