dICEd Blog Listing

Slice-and-bake cookies combine convenience and nostalgia into a delicious, themed bite. These particular cookies have a pumpkin in the center for decoration, making them perfect for Halloween, but you...

There are four key guidelines to making proper puff pastry like a pastry chef. They are: Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold...

As a chef who is obsessive about technique, I’m enthralled by these types of recipes that seem to have endless variations and uses. By having a solid pâte à choux pastry recipe in your tool kit, you...

Standing a foot tall, this Christmas cookie tree is a show-stopper for sure. To start, you need a great sugar cookie recipe, like the recipe used in Chef Penny's gold covered sugar cookies (gold leaf...

Chef Penny doesn't mess around with her sugar cookies. She begins by using the creaming method, the process of combining sugar into butter to create a light, fluffy mixture. "The sugar is beating...

If a bride wants the lace from her veil to be replicated on her wedding cake, or I find a gorgeous trinket at an antique market that would be a perfect adornment for a cake, I have to find ways of...

Chef Penny has more than 15 years of professional pastry experience. After graduating from the Institute of Culinary Education and working at Spice Market, she opened custom cake bakery Sugar Couture...

Chef Penny says anywhere water is called for, you can replace that with a flavorful liquid — like Champagne, which in the case adds a little bit of lightness to the final dish thanks to the...

The traditional technique is one perfected over a century. It involves delicate piping of royal icing, through a very small piping tip, built up upon itself to reach breathtaking gravity-defying...

"The secret ingredient in this recipe is caramelized white chocolate," Chef Penny entices. She says the warm and sweet pie with savory and boozy kicks "fires on every note." "If you're going to eat...

"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...

I can make flowers from fondant, gum paste, modeling chocolate, tempered chocolate, bean paste or cold porcelain. And while few cake decorators touch it, I can pull and blow sugar into stunning...