Feel Lucky with Shortycake Creations!

2012 St. Patrick’s Holiday

Shamrock Cookie Favors  
3 sizes: 
Small: 24 for $30
Regular (pictured): 12 for $30
Extra Large: 6 for $30
Shipping: $10/1st item, $3.50 each additional (to same ship to address)


Thanksgiving Cookies

What better way to say Thanks than with a Cookie!

This year’s cookie shape options are:
Candy Corn
Pumpkins
and
LARGE Pumpkins
Want the pumpkins to read “Happy Thanksgiving” No problem. Specify at time of order.
Check back for more photos this week!
Published in: on November 17, 2011 at 1:55 pm  Leave a Comment  

>Cakes now available! {Local only}

>

Now Offering Cakes!



Pictured: 1/2 sheet, yellow 2 layer, fudge filling, vanilla buttercream icing, edible image, fondant accents
Click here for details
Published in: on July 2, 2011 at 5:15 pm  Leave a Comment  

Cakes now available! {Local only}

Now Offering Cakes!

Published in: on July 2, 2011 at 5:15 pm  Leave a Comment  

>Thanksgiving Cookies

>

What better way to say Thanks than with a Cookie!

This year’s cookie shape options are:
Candy Corn
Pumpkins
and
Large Pumpkins
Candy Corn & Pumpkins: $22.00/dozen bulk Packaged
Large Pumpkins: $6.00 each
Want the pumpkins to read “Happy Thanksgiving” No problem. Specify at time of order.
Check back for more photos this week!
Published in: on November 9, 2010 at 9:08 pm  Leave a Comment  

>#1 Best Baking Ingredient Ever!

>

Vanilla!

I’m an extract snob I admit. Especially when it comes to Vanilla and my cookies. When I first started out baking my Shortycake Cookies I experimented with different brands for each ingredient until I came up with the great tasting cookies you know today.

The vanilla is the key to scrumptiousness! I only use Watkins Double Strength Vanilla-by the gallons!

You can use this great Vanilla too in 2oz, 11oz, and of course 1 gallon sized jars. Click here to read more about it and get yours ordered in time for your Holiday Baking!

Published in: on September 20, 2010 at 5:18 am  Comments (1)  

#1 Best Baking Ingredient Ever!

Vanilla!

I’m an extract snob I admit. Especially when it comes to Vanilla and my cookies. When I first started out baking my Shortycake Cookies I experimented with different brands for each ingredient until I came up with the great tasting cookies you know today.

The vanilla is the key to scrumptiousness! I only use Watkins Double Strength Vanilla-by the gallons!

You can use this great Vanilla too in 2oz, 11oz, and of course 1 gallon sized jars. Click here to read more about it and get yours ordered in time for your Holiday Baking!

Published in: on September 20, 2010 at 5:18 am  Comments (1)  

Pumpkin Cupcake Recipe

Pumpkin Butter Cupcakes
Pumpkin Butter Cupcakes
2 1/4 cup all-purpose flour
1 tbsp Baking Powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp  Organic Cinnamon
1/2 tsp Organic Ginger
1/2 tsp Organic Nutmeg
1/2 cup butter, softened
1 1/3 cups sugar

2 eggs

1 cup Pumpkin Butter or canned pumpkin

3/4 cup milk

3/4 cup chopped walnuts

Brown Sugar Frosting
1/4 cup butter
6 tbsp brown sugar
6 tbsp half-and-half
2 cups powdered sugar
1 tsp Original Double-Strength Vanilla

Directions

Pumpkin Butter Cupcakes
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting
In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

For more recipes & the products used in them click here.
Published in: on September 10, 2010 at 7:33 am  Leave a Comment  

>Pumpkin Cupcake Recipe

>

Pumpkin Butter Cupcakes
Pumpkin Butter Cupcakes
2 1/4 cup all-purpose flour
1 tbsp Baking Powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp  Organic Cinnamon
1/2 tsp Organic Ginger
1/2 tsp Organic Nutmeg
1/2 cup butter, softened
1 1/3 cups sugar

2 eggs

1 cup Pumpkin Butter or canned pumpkin

3/4 cup milk

3/4 cup chopped walnuts

Brown Sugar Frosting
1/4 cup butter
6 tbsp brown sugar
6 tbsp half-and-half
2 cups powdered sugar
1 tsp Original Double-Strength Vanilla

Directions

Pumpkin Butter Cupcakes
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting
In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

For more recipes & the products used in them click here.
Published in: on September 10, 2010 at 7:33 am  Leave a Comment  

>Edible Images Cookies Coming Soon!

>

It’s official!
Shortycake Creations has added 
Edible Printed Images
on cookies to our menu!
You can provide the photo and artwork or we can create a design for you.
Check back for availability and 1st Month Special!