Love bug cupcakes and treats with Cake Tastes like Couture - WDRB 41 Louisville News

Love bug cupcakes and Valentine's treats with Cake Tastes like Couture

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LOUISVILLE, Ky. (WDRB) -- Get creative with cookies this Valentine's Day with edible ideas that will bring love to your table.

Lisa Bizzell from Cake Tastes like Couture and Tassels joins us with some ideas for Valentine's Day that include love bug cupcakes, tulip cookies and a rose arrangement that will get hearts beating.

Bizzell is a talented culinary artist with her own business called "Cake Tastes Like Couture." She does custom cakes, cupcakes, cookies, and cake pops for birthdays, holidays, weddings and special occasions.

Cake Tastes like Couture

You can reach her on Facebook.

She also works as an interior designer that loves using her eye for color and texture to compliment the style of any home. 

Tassels Inc. 

12004 Shelbyville Road

Louisville, KY 40243

502-245-7887

To find out more, visit their website: http://www.tasselslouisville.com

Also on Facebook and Pinterest

Big Batch Royal Icing
 
If you don't have a stand mixer, make 1/2 of the recipe.
2 lb. bag powdered sugar (8 cups)
6 Tbsp. meringue powder, slightly heaping
1/2 cup WARM water (add additional water 1 spoon at a time--it may take up to 1/2 cup to get desired consistency)
1-2 teaspoons clear vanilla extract (you can use almond, lemon, mint, orange)
 
Put sugar and meringue powder in a large mixing bowl. Add 1/2 cup warm water, clear vanilla and beat on slow to medium speed for 8-12 minutes. Beat until icing thickens and can stand in peaks. Add more water, a little at a time and continue mixing slowly until you get desired consistency.
 
Divide and color, fill pastry bags or squeeze bottles and seal until ready to use. If you leave the icing uncovered, it will dry hard.
 
Big Batch Sugar Cookies (coppergifts.com)
 
2 cups butter (room temp)
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
6 cups of all-purpose flour
1 teaspoon salt (omit if using salted butter)
 
Gently mix butter and sugar, then beat until light and creamy. Beat in eggs and vanilla. Gently stir flour before measuring. Combine dry ingredients and add a cup at a time to butter mixture. Beat until completely blended. Roll cookie dough between two sheets of parchment paper. Use a rolling pin with spacer rings to get perfect 1/4-inch thick layers. Continue rolling all dough between parchment paper and placing in stacks on a cookie sheet (that fits in your refrigerator or freezer). Cover cookie sheet with foil. Chill dough overnight or 1 to 2 hours. Remove one sheet of dough at a time and cut into shapes. Bake on baking sheet at 350 degrees for 10-12 minutes or just until the edges begin to slightly brown. This recipe will make at least two dozen 4 to 6-inch cookies.
 
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