tips, recipes & tutorials from Theresa


One of the greatest joys I get to experience is sharing what I know and have learned over the years about cake and cookie decorating with others. In this section you will find recipes, tips and tutorials to help you along in your decorating journey.

Have something you want to know or learn, send me your questions by clicking the link below.

I’d love to hear from you!


whether you want to achieve a perfectly smooth cake (without fondant) or you want to achieve an icing that will stand much like our cupcake flowers the icing recipe matters! Here theresa shares her crusting cream recipe that she uses on all of her cakes as well as her cupcakes.


Crusting Cream Icing Recipe:

- 3 cups shortening

- 6 tablespoons of vanilla

- 3 lbs. of powered sugar

- 1/4 to 1/2 cup water (depending upon your atmosphere, you may need more or less water)

This icing is intended to be stiff, yet spreadable.

theresa’s sugar cookie recipe


1 cup of butter Cream together the butter and sugar

1 cup or sugar Add in the egg and the vanilla

1 large egg

1 teaspoon of vanilla In a separate bowl mix the flour and the baking powder

2 3/4 cups of flour Gently pour the dry mixture into the wet mixture

2 teaspoons of baking powder Once completely mixed well you may roll out and cut cookies immediately or place into an air tight container and store in your refrigerator until ready to use.

theresa’s royal icing recipe


4lbs. of confectioners sugar, sifted Place powdered sugar and meringue powder into the mixer

1/2 cup of meringue powder Pour in the vanilla and gently begin to pour in the water to blend slowly

1 1/4 cups of water Add in the corn syrup

1 1/3 tablespoons of corn sryup Once well blended and somewhat stiff your royal icing is complete. To soften the icing or to use as flooding simply add water as needed.

2 teaspoons of vanilla