flavorings

16-32: Glazed Fresh Fruit Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
16-32: Glazed Fresh Fruit Cake

I grew up in Southern California, and lived there up until about 10 years ago. At one of my last jobs before I left, I was often gifted with a Porto’s Bakery fruit tart, which was (and I’m sure still is) delectable. 16-32: Glazed Fresh Fruit Cake reminds me of those fruit tarts, and makes me excited for warmer weather days ahead (check with me again about that when we’re in the middle of summer).

Glazed fruit tarts aren’t unique to just Porto’s or Simply Delicious, and there’s even different options for glazing your fruit tarts, depending on what you’re going for.

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17-55: Scottish Shortbread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
17-55: Scottish Shortbread

Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.

Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.

I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. ?

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