Friday, March 9, 2018

Cake Decorating Tips for Beginnners

It’s incredibly hard to take the decoration ideas that you have in your head and turn them into reality on the cake. No matter how easy it may look on Food Network, amazing cake decorating is no simple task. If you – like us - are having trouble perfecting your cake decorating skills, here are some simple tips and tricks that are bound to make you look like a pro in no time.

Cool Your Cake

If you’re anything like us, you can’t stand waiting for your cake to cool. It’s almost as if you want to start decorating right when it comes out of the oven. However, cooling is a necessary part in the decorating process and there’s a reason why all professionals do it. When your cake is not cooled all the way, trying to frost it will most likely lead to it falling apart or melting your frosting.

Although enough layers will eventually cover it up, it’s always easiest just to wait for it to completely cool down. If you’re feeling extra antsy about wanting to decorate your cake right away or you’re under a time crunch, stick the cake pan in the refrigerator for faster cooling. No matter how excited you are, having a broken cake and melted frosting is never worth it.

Find the Frosting Consistency Sweetspot

When frosting a cake or anything for that matter, the type of frosting that you use can make or break your decoration. Whether it’s too thick or too thin, some frostings are simply not the best for icing or decorating a cake. Most cakes are decorated using a buttercream frosting because of its thick consistency. When icing a cake, you want the consistency of your frosting to be fairly thick in order to create a nice smooth layer.

The easiest way to check if your frosting is too thick or too thin is by simply using your finger to test it. Usually a frosting that is too thick will fall off your finger without any residue and have a hard time sticking. A buttercream frosting that is too thin will seem a little too sticky or runny.

Start with good ingredients and really zero in on the right consistency.

Creating a Crumb Coat

Even with a completely cooled cake, you’ll still get a few pesky crumbs that are determined to stick to your frosting. These crumbs can easily make your frosting look dirty and provide unwanted texture to your smooth base. The best way to get rid of this is to cover your cake with a thin layer of frosting often called the “crumb coat.” This crumb coat is going to catch all of the unwanted crumbs into a hidden layer of your cake.

Even though this layer will be hidden, it’s important to make sure that you smooth it out just as you would the top layer. Simply slapping on some frosting will make it hard to create a smooth top layer. (Remember, a smooth base is always important!) After creating a nice, smooth crumb coat, stick it into the fridge for about 30 minutes to 1 hour to let it settle. We know, more waiting can be a nuisance but the best things take the most time!

After your crumb coat has sufficiently cooled, you’re all set to create the top layer of your cake!

Create a Smooth Base

When it comes to cake decorating, one of the biggest mistakes happen when bakers try to start with a messy base in hopes of covering it up later. Although this may occasionally work, it’s still a pretty big risk.

Starting off with a smooth, even base will not only give the cake an overall cleaner look, but it will also make it easier to decorate later on.

One of the best ways to get that smooth texture that you see on TV is to use a stainless steel spatula. Unlike a typical butter knife, this rounded spatula provides just enough even surface area to create a smooth texture to your cake.

Another tool to take into consideration is a rotating cake tray. Although this may seem like a mere display, this rotating tray is actually a huge help when it comes to frosting your cake. By simply turning the cake rather than having to run around your table to get all the edges, you’ll be able to have a steady hand to create a more consistent look.

Add Some Texture

Once you have your smooth base, it’s all up to you have you’d like to decorate your own cake. Although some may stop at the smooth cake, adding a little bit of texture can add some complexity to your cake decoration if done correctly.

One way to add texture to your cake is by using various cake decorating tips to add dimension to your cake. These are the easiest way to make professional decorations without being an actual “professional.” Whether you’re looking to add flowers to your cake or woven designs, there’s pretty much a cake decorating tip for anything.

If you want to keep your cake as simple as possible, another technique to try would be to use your spatula to create lines or ridges in your cake. Even lightly dragging your spatula across the sides of your cake can create some artistic texture to your masterpiece.

At the end of the day, the perfect cake is hard to find. No amount of practice can prevent all the accidental slip-ups that may happen when baking and decorating a cake. But following some of the helpful tips above, you can focus less on avoiding disaster and more on your cake deocrations.

Friday, February 9, 2018

4 Ways to Step Up Your Valentine's Day Desserts

With Valentine's Day just around the corner, there's always a great deal of pressure to impress that special someone. However, it's important to remember that you don't have to light up an entire fireworks show or buy an extravagant gift to win their heart. One of the best ways to get to their heart is through their sweet tooth.

Baking your special someone a sweet treat to enjoy on Valentine’s Day is the perfect way to show someone that you put in a lot of effort and thought into their gift. However, making a beautiful dessert can be a lot harder than you think. If you aren’t a born baker, here are some easy ways to make your dessert into some serious eye candy:

Use cookie cutters or shaped baking pans

One of the easiest tricks of the trade is to make your dessert into a creative, fun, or festive shape. With the help of a cake pan or cookie cutter you can easily transform your boring dessert into an extraordinary one. This is especially perfect for those that are not the best at decorating with icings or frostings. The best part about cake and cookie molds is that the molds will do all the work for you right from the beginning.

After creating the perfect shape, it’s easy to make your dessert presentable by covering it with some frosting and sprinkles. With the endless variety of cookie and cake molds available out there, there’s bound to be one that will capture your special someone’s attention. Whether you’re looking for a simple cookie cutter in the shape of a heart or an intricate mold of Big Bird, molds make it fun to get creative with your desserts.

Add decorative tips to pastry bags

The way that you frost your dessert can make or break its presentation. It’s not as easy as it looks to get that perfect smooth texture you see on Cake Boss. If your kitchen knife isn’t cutting it, try using a pastry bag with decorative tips. These tips make it super simple to take your dessert to the next level.

There are many different types of tips to choose from depending on what you’re looking to do. For those that are looking for a little challenge, leaf piping tips are perfect for creating beautiful flower petals and leaves on top of any dessert. However if you’re simply looking for something to cover your cake, even getting a star tip can make your end product look more professional. Whether you’re planning to make a cake, cupcake, or cookie, you can use these tips to create intricate borders or simple designs.

Use toppers or edible decorations

The best thing about baking for a specific holiday is that there are endless decorations already made for it. If you’re looking for last minute attempts to save your dessert, adding toppers or edible decorations are arguably the easiest way to do so. Toppers are usually inedible signs, characters, or objects that are placed on top of desserts. While these toppers look very impressive, they take next to no effort. You can easily add these beautiful decorations on top of anything to give it the extra pizzazz it needs.

Edible decorations can be anything from glitter and sprinkles to a pair of googly eyes. Adding sprinkles to your dessert is always a cute and simple way to make your sweet treat stand out. However, you don’t have to stop there. If you’re looking to add a bit of dimension to your dessert, there are millions of different edible decorations you could also add. For example, adding edible pearls are great for cookies and cupcakes that need a little boost. Whether you use them as a border or to spell out a message, these will definitely impress your date.

Nail the packaging

One of the first things that people notice in any gift is the way that it’s packaged. It may look like a lot of work to make the packaging look professional, but the truth is that it’s one of the easiest steps of the process.

For smaller desserts, using clear gift bags and ribbon can make a world of a difference. Even utilizing small, single boxes can be very aesthetic. On the other hand, if you went big with a huge cake, don’t worry, there’s boxes for that too. The best part about dealing with the packaging is that you can easily get creative without being a professional baker.

The next time you’re in the kitchen, try out these tips to take your dessert to the next level. You results may surprise you.

Wednesday, January 10, 2018

Candy Through the Ages: A Brief History of Your Favorite Treat

Now that we’re celebrating a brand new year, it’s an appropriate time to take a look back and see how we got to this point in time. The candy world has a long, long history, so let’s take a look back at the state of popular candy over the last 100 years.

If you remember a specific candy memory, be sure to let us know on our Facebook page.

Early 1900s

The early 1900s were the advent of what we know as modern, mass-produced candy and sweets. Starting in 1900, Milton Hershey developed an early version of the their now famous milk chocolate bar and it quickly took over the country. Over the decade they put out the Hershey’s Kiss, and a Hershey’s Bar with Almonds, all of which are now classics.

Along with the establishment of the Hershey empire, a few other now famous candy companies were born. Toblerone, Brach’s Candy, and Chiclets were all started making candy in the 1900s and they’re still making candy today.

Later in the 1910s, with the Hershey brand well-established, a litany of other famous candy companies were born, including the Mars Candy Company, Life Savers candy, the Heath bar was introduced by L.S. Heath & Sons, and a candy-maker named George DeMet introduces the world to the chocolate turtle candy, a mix of caramel, chocolate and nuts.


If the early 1900s were an indication of the potential growth of classic candy companies, the 20s brought many of today’s classic brands to life. Williamson Candy Company bought the rights to the Tom Henry candy bar and renamed it Oh! Henry. In 1922, H.B. Reese made a peanut butter candy coated in Hershey’s Chocolate and called it the Reese’s Peanut Butter Cup.

Hershey’s didn’t stop progress either. By the 20s they had fully automated the production of their Kisses candy and their iconic silver wrapper with a bow on top.

Somewhere along the way, Baby Ruth, Mounds, Milky Way, Charleston Chew, Bit-O-Honey, Milk Duds, Dum Dums, Mr. Good Bar, and more were all debuted in the American market.


Throughout the 1930s and the Great Depression, more and more candy companies were born with now classic treats. M&M Mars debuted the Snickers Bar in 1930. It was named after the Mars family’s favorite horse. Later that decade, they also started selling 3 Musketeers, an all chocolate candy bar.

Tootsie Roll pop came out as the first candy to combine hard candy and chocolate chewy candy, a ground-breaking confectionery innovation at the time. Other people were starting to notice that the candy industry was a lucrative market and began making their own versions of popular candy bars. William Luden, a cough drop manufacturer put out the 5th Avenue Candy Bar around this time.


The 40s saw some consolidation among the chocolate giants in the industry. Notably, the then-president of Hershey Chocolate, Bruce Murrie, teamed up with Forrest Mars of Mars bar fame and named their new company, simply, M&M. Shortly thereafter, they put out the first plain chocolate M&M’s with the candy coating that melts in your mouth and not in your hand to give people a treat they could eat in the summer without melting chocolate getting everywhere.

We also saw candy companies getting involved in the war effort with Whitman’s Candy Company and Hershey developing candy specifically to be used by soldiers in combat situations. They were different than normal milk chocolate with high melting points and dense calories.

The classics just kept rolling out too. Junior Mints, Dots, Mounds, Whoppers, and Bubble Gum Cigars all enter the market.


In terms of new competitors on the market, the 1950s weren’t as remarkable as the previous 40 years. However, some off-beat faves were developed and marketed, including Pixy Stix, Candy Necklaces, Marshmallow Peeps, and the flavor Rocky Road.


While the rest of the country was undergoing a social awakening, the candy industry started getting a little bit more psychedelic as well. Veering away from chocolate as the main candy ingredient, companies began to diversify into more colorful and flavorful concoctions. M&M put out Starburst Fruit Chews. Now & Laters, Sweetarts, and Lemonheads all entered the market by smaller candy companies.

As for industry news, Hershey's acquired the H.B. Reese company, Campbell Soup bought Godiva, and more.


With competition heating up and further consolidation going on in the industry, candy companies start to look at their marketing and packaging as a way to bring in customers to new candies. Nestle put out Laffy Taffy, which famously contained a joke inside every single wrapper. General Mills put out a wild candy sugar candy that popped when it hit your tongue and called it Pop Rocks. Chuckles candy even ended up sponsoring a daredevil named Evel Knievel in an attempt to broaden their market. And new candies kept coming out, including Jelly Beans, Ring Pop, Twix, and Reese’s Pieces.


Things start to get weird in the 80s. More and more gummy-based candy targeted directly to a young audience start to dominate the market. Gummi Bears and Gummi Worms make their way the U.S. from Europe. Big League Chew, a pack of shredded bubble gum that mimics a bag of tobacco chew is createad by Wrigley gum and quickly becomes a summertime favorite. Nerds, Sour Patch Kids, and Skittles all come on the market.

On the bizarre side of things - and what ended up being great marketing for M&M’s - 80s rock group Van Halen infamously added a clause to their concert riders saying that they did not want any “brown" M&Ms backstage.


Chocolate starts to get sexy in the 90s. Mars debuts the Dove Chocolate bar which is a more adult take on milk chocolate, caramel, nuts, and other ingredients like sea salt. And they began to approach their marketing in a more mature way as well, calling their chocolate "silky smooth." Reese’s even took the opportunity to improve upon their world-renowned recipe by adding 3x the peanuts into their original recipe.

In continuation with the gimmicky marketing schemes of the 80s, the 90s saw the debut of Fruit Stripes gum and other candy monstrosities like Nerds Rope, Push Pops, Airheads, Warheads, and Bubble Tape.


While traditional candy remained a mainstay, popular sweets took a turn with the rise of cable network cooking shows and product placement in scripted TV shows. Cupcakes became the sweet of the decade thanks in part to a particular show called Sex and the City. In it, Carrie visits a now famous NYC bakery called Magnolia Bakery for a cupcake.

Along with the rest of American food culture, candy/sweets/desserts have seen a return to their roots with the rehashing of traditional home cooked recipes and regional fare.

Over the last 100 years, the world of candy has grown from local stores into worldwide brands. We’re excited to see where the next 100 years takes us.

Wednesday, December 6, 2017

The Different Types of Chocolate and When You Should Use Them

With the holidays in full swing, we figured it was time for a quick refresher course on one of our favorite ingredients: chocolate. Chocolate is one of the most versatile dessert ingredients - it can be luscious and sweet, brittle and bitter, highly aromatic and more. Because it comes in so many flavors and consistencies, we're going to talk about each type of chocolate and let you know when - and when not - to use them.

Milk Chocolate

photo from Pinterest user

What is it?

Milk chocolate is the most common type of chocolate found in your favorite candy bars. It's made through a combination of chocolate, cocoa butter, sugar, and condensed or powdered whole milk. First created in the 1800s in Switzerland, it has since gained prominence worldwide as THE GO TO candy ingredient for a savory, sweet and creamy chocolate flavor. Fun fact: the US has lower required amounts of chocolate liquor than in Europe hence their darker chocolate treats.

When should I use it?

Milk chocolate is a versatile ingredient. With a low melting point they're great for flavor-based additions in brownies and cakes, though not for structural components. They also work well as chocolate coatings for fruit similar to fondue. If you're looking for something to add a depth and sweetness then they'll have the right flavor profile.

Bittersweet/Semisweet/Unsweetened Chocolate

What is it?

Bittersweet, semisweet and unsweetened chocolate are made from cacao beans, the plant that all chocolate comes from. While the seeds are white, once they're roasted, they turn a dark brown and the fat of the beans turns to liquid. The difference is simply how much of the sweetening agent (99% of the time it's sugar) you use. Obviously unsweetened chocolate means that there isn't any sugar. It will have a bitter, roasted taste, somewhat similar to that of coffee.

When should I use it?

The verdict is out about this. Generally, confectioners can use bittersweet and semisweet chocolate interchangeably as they're all in the 40 - 70% pure cacao range. To determine the bitterness of the chocolate, your best bet is to go by the percentage rating. Unsweetened chocolate is commonly referred to as baking chocolate, cooking chocolate or bitter chocolate and is used by confectioners and bakers over other types of chocolate - like milk chocolate - because it holds up well in the oven and you have more control over the amount of sugar in the recipe. Baker use unsweetened chocolate because so many of the recipes call for large amounts of sugar.


What is it?

Cocoa is the powdered version of the Cacao plant, of which all chocolate is derived. At this point, the two names are mostly interchangeable, however you'll often find that when people are talking about cocoa in the baking or confection world, they're referring to powdered cocoa. Once the Cacao beans are baked, the fats are rendered, and they are ground up, the result is cocoa.

When should I use it?

Most commonly found in the powdered form, cocoa has a wide range of use beyond toppings for your coffee or brownies. While is does serve as a great way to add a bitter depth to sweet desserts, lots of home cooks are adding powdered cocoa to breakfast smoothies, granola, and on top of fruit bowls. Take extra caution when shopping for your cocoa powder because the cheaper cocoa powder will have zero taste. Look for the fat content of the cocoa powder and opt for something in the 20 - 24% range for the good stuff.

Mexican Chocolate

What is it?

Mexican chocolate is a unique take on chocolate the adds cinnamon notes to established recipes. Similar to the various forms of regular chocolate (milk, unsweetened, semi-sweet, baking, powdered), Mexican chocolate can be found in and form you need. Notably, it has a richer, spicier flavor with notes of cinnamon and nutmeg. In some cases, you'll even find spicy chili hints in some Mexican chocolate. Because the Cacao plant was a major crop in Central America, the people of Mexico have developed their own unique take on it.

When should I use it?

For the most part, Mexican chocolate can be used interchangeably with its European and American counterpart, but keep in mind it will add a hint of cinnamon and spice. Notably, Mexican chocolate is very popular for use in hot chocolate.

Chocolate Bark

What is it?

There's no real designation for what chocolate bark actually is. Some people use the term to refer to baking chocolate, others use it to refer specifically to a dessert where a thin layer of tempered chocolate is melted and poured into a baking sheet with various add-ins like nuts or other candy. We're including it here because it is so often used when referring to baking chocolate.

When should I use it?

Chocolate bark can be eaten on its own or it can be broken down and used as milk chocolate chips or saved for future use as a baking or melting chocolate.

Dark Chocolate

What is it?

Dark chocolate is a real chocolate lover's chocolate. Most commonly, dark chocolate is made from the same ingredients as milk chocolate, but they have a higher concentration of pure cacao. Dark chocolate is also considered bittersweet and semisweet chocolate and can be used accordingly in recipes that call for semi-sweet chocolate. You'll often find dark chocolate in your grocer's candy aisle with various percentage ratings attached, dictating how much pure cacao is in the bar. The higher the percentage, the darker the chocolate, the more bitter the flavor.

When should I use it?

More often than not, you're eating dark chocolate in bar form, sometimes with flavor additions like sea salt, almonds, or dried fruit. If you're cooking with recipe that calls for semi-sweet chocolate, you can also substitute dark chocolate for the semi-sweet.

White Chocolate

What is it?

Contrary to what some people might say, white chocolate IS chocolate, however it contains 0 cacao. As part of the chocolate making process and by product is cocoa butter. White chocolate is made purely out of cocoa butter by combining it with sugar, milk, and other flavors like vanilla. It also notably has lecithin, an emulsifier that helps keep it all together. Because it lacks any cocoa, the flavor profile of white chocolate has much more of a sweet, nutty flavor.

When should I use it?

White chocolate is used fairly commonly in most kitchens. It's easily interchangeable with milk chocolate and low percentage semi-sweet chocolates. Great for baking or turning into a sweet topping, white chocolate is a go-to substitute for those getting a little bit tired of everyday dark chocolate.

Chocolate Candy Coating

What is it?

Chocolate candy coating is a chocolate-based topping often used to for desserts like chocolate covered strawberries, eskimo pie bars, and more. Instead of just melting chocolate, chocolate candy coating substitutes the cocoa butter portion of normal chocolate with another oil or shortening. It typically comes in the form of small chocolate discs in a variety of colors.

When should I use it?

Chocolate candy coating is used most often in candy making as an exterior coating. It's great for things like cake pops, or ice cream pops, and chocolate covered pretzels.

Got other questions about chocolate types? Get in touch with us on the Facebook page.

Wednesday, November 1, 2017

Try These 5 Creative Thanksgiving Desserts (That Aren't Pie!)

With Thanksgiving around the corner, homemakers, mothers, grandmothers and hostesses across the country are getting their kitchens ready for one of the biggest dining days of the year. It’s an interesting time of year from a culinary perspective because the menu never really changes. Some folks might throw a Turducken in every now and then, but for the most part, households nationwide will be basting a bird, baking stuffing (or dressing, if that’s what you call it), shaking cranberry preserves out of a tin can and serving up some sort of a pie for dessert.

There’s not much leeway when it comes to the main courses, but lucky for you, the dessert is completely up for debate! Pies always dominate the post-dinner course, so this year, we’re calling all of our bakers, candy-makers and pastry chefs to get a little creative.

We’ve been drooling over some great Thanksgiving meal dessert ideas the past few days, and here are five of our favorite ideas you can try out.

1. No-Bake Eggnog Cheesecake

sweet treat supply - egg nog cheesecake - thanksgiving dessert recipes

We’re always looking for unique ways to use the leftover eggnog after a holiday meal. With a flavor profile that is nutty, savory and creamy, it’s almost too tempting not to make use of it somehow. This No-Bake Eggnog Cheesecake is a great option to incorporate more holiday-themed ingredients into an easy-to-prepare, low-hassle dessert. This cake even works with folks who aren’t necessarily eggnog fans. One bite, and they’ll be hooked.


  • 3 cups of graham cracker crumbles (just get the pre-crushed stuff; it’s easier and the taste is the same)
  • ½ cup of your favorite eggnog
  • 16 oz. of cream cheese
  • 16 oz. of heavy whipping cream
  • 1 cup granulated sugar
  • 2 tbsp. of brown sugar
  • 5 tbsp. of butter
  • 1 dash of cinnamon
  • 2 dashes of nutmeg
  • 1 teaspoon rum extract (optional)


Incorporate melted butter, sugar and graham cracker crumbs and add to the bottom of a springform pan and refrigerate it for 30 minutes to allow it to firm up. You want to make sure you press it hard across the bottom and slightly up the sides. Then, beat the sugar and cream cheese in a bowl until it is creamy. Once it’s at a good consistency, you can then mix in the eggnog, spices and rum extract (if you want to include it). Then, whip the heavy cream until it starts to thicken up. Whip a bit more. Then, fold the eggnog mixture into the whipped cream until it’s fully integrated. Spread it over your crust and refrigerate for 2 hours.

2. Miniature Acorn Hershey Cookies

sweet treat supplies - thanksgiving dessert recipes - candy acorns
photo from

These are super-fun candy snacks that everyone will love, especially the kids. The best part about these is that they’re delicious and painfully easy to put together.


  • Bag of Hershey Kisses
  • Box of Vanilla Wafers (minis)
  • Milk Chocolate Chips
  • Cake Icing


First, with your icing in a pastry bag, apply a nickel-sized dollop to the flat side of the vanilla wafer. Press the flat side of your Hershey Kiss to the flat side of your vanilla wafer, allowing the icing to adhere them. Then, take a chocolate chip and dip the flat side in some icing and pop it in the middle of the rounded side of the vanilla wafer. Viola! You’re done!

3. Chocolate and Caramel-Dipped Pears

sweet treat supplies - thanksgiving dessert recipes - chocolate dipped pears

This recipe is a really creative and seasonal mod on the traditional chocolate-covered apple recipe. Pears are a great fall fruit that have a mildly sweet flavor with softer texture than apples typically, so a bite into a chocolate or caramel-covered apple is a much creamier experience.


  • Taffy Apple Sticks
  • In-season pears
  • Caramel dip
  • Magic Shell (hardening chocolate)


The main task here is to make sure you’ve got pears that are in season. Because they’re fall fruits, many of the fruits you find at the market will be ripe, or at least well on their way. Test the texture of your pear with a slight squeeze. If it gives a little bit but not too deeply, then you’re good to go. If it’s too hard, it will still be bitter, and if it’s too soft, it won’t hold up to the dip and eating process.

Once you’ve got some good pears, it’s pretty self-explanatory. Stick your dipping stick through from the stem of the pear through the core to the base. We like to go halfway through so we can freely eat all of the pear meat without having to work around the stick. Make sure it's sturdy. Then, dip your pear in caramel up to the neck. Once it hardens, turn your pear upside down and drizzle Magic Shell over the base and on the sides. Refrigerate until you’re ready to serve.

4. Health-Conscious Pumpkin Fudge

sweet treat supply - thanksgiving dessert ideas - pumpkin fudge

Not only is this a really great way to re-interpret an overused seasonal flavor - the pumpkin - but it’s also one of the most visually mouthwatering desserts we’ve seen. Pumpkin pies are a huge mess to bake, serve and clean up. So how do you get that seasonal pumpkin flavor in a neat, tasty package? Pumpkin fudge is your answer. Not only will this recipe appease the sweet tooth at the table - it’s also healthy and easy to make.


  • 2 cups of your favorite nut butter (some recipes call for cashew, others sunflower seed butter)
  • ¼ cup of pure maple syrup
  • ½ cup of pumpkin puree
  • ½ cup of coconut oil
  • Pumpkin spice


Because this recipe is so simple, it’s all about the quality of the ingredients you’re using. Make sure to get the good stuff. Melt your nut butter and your coconut oil in the microwave and stir in your maple syrup and pumpkin puree once it’s melted through. Be sure to stir thoroughly. You can top with pumpkin spice if you want. Once the mixture is completely incorporated, pour it into a lined cake pan and then refrigerate it for a few hours until it is firm. You can test the firmness with a toothpick by inserting into the middle of the pan and pulling it out. If there isn’t any fudge on the toothpick, your brownies are ready to serve.

5. Candied Pecan Divinity

sweet treat supply - thanksgiving dessert ideas - pecan divinity
photo from

Divinity is a classic Southern candy that is often served around the holidays. When made properly, divinity has a sweet chewiness and an unmistakable swirling texture on its surface. Kids will love it, and it’s something that the adults at your dinner will certainly appreciate. In keeping with the seasonal theme, we’re going with the tried-and-true vanilla pecan divinity with a little twist. Instead of raw pecans, we’ll be using candied pecans to add that extra level of sweet.


  • 2 egg whites
  • 2 ¼ cups of granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ⅛ tsp salt
  • ¾ cup chopped pecans
  • 1 tsp vanilla extract


First, you’ll want to candy your pecans. You can use any old recipe to see how that’s done if you don’t know. Next, heat the sugar, salt, water and corn syrup in a large saucepan over medium heat. Be sure to stir the mixture regularly. Do that until the mixture reaches 260 degrees. In a separate dish, beat together your egg whites until peaks form. When your candy is at temperature, you’ll want to beat in your candy mixtures very slowly on high until the mixture holds its shape. Be sure to do this very, very slowly. Once the mixture is fully incorporated, stir in your candied pecans and vanilla extract. With a lined baking sheet, you’ll want to quickly spoon the divinity mixture onto the pan. Be sure to oil your spoons ahead of time because the mixture will want to stick. (You may want to practice your quenelle ahead of time.) Once the divinity is in the pan, set it aside and let it dry. You’ll want to make sure it's dry to the touch, otherwise, it’s still setting. Also, divinity is particularly hard to set on humid or rainy days, so be aware of that.

Once the divinity is dry, give it a beautiful presentation with some of our candy packaging supplies.

This Thanksgiving, don’t rest on your laurels. Mix things up a bit with these five simple and unique recipes! If you need a little more inspiration, head over to our Pinterest page where we’ve been pinning some of our favorite “non-pie” recipes. Check out our board on Creative Thanksgiving Desserts (That Aren’t Pie).

Thursday, September 28, 2017

Five Sweet Ways to Jazz Up Your Halloween Party

Fall is one of the most wonderful times of the year. The summer heat starts to die down, the leaves start to change colors, and one of the most universally loved holidays is just around the corner – Halloween. Whether it’s the spooky stories, horror movie marathons or endless cornucopia of sweets, there is truly something for everyone to enjoy about Halloween. Below are a few delicious ways to help make your Halloween get-together with friends and family as sweet as possible.

Baking With Perfect Form

Cookies and cakes are always a crowd pleaser. But with Halloween on the horizon, there is endless opportunity for creativity. So why not get into the spooky spirit and bake up some cakes in a themed form pan like this bat-shaped baking form or this coffin-shaped pan. Just make your favorite boxed cake and allow one of these uniquely shaped pans turn it into a truly creepy confection for all your guests to enjoy.

Candy Couture

Halloween is one of the only times of the year when people get to truly express their creativity with some wild and zany costumes. Why not combine two of the best parts of Halloween, costumes and candy, by letting your guests use your sweets as part of their costumes! These face mask molds will let you create a delectable disguise for your guests, while these vampire teeth chocolate molds will satisfy every sweet tooth in your group.

The Icing on the Cake

Fondant is probably one of the most versatile ingredients you can have in your baking arsenal. This type of icing takes your cake decorating to the next level and gives you the opportunity to add a truly personal touch to anything you bake. Whether it’s a regular cake with some fun designs on top or a truly out-of-this-world cake ball creation, fondant lets your imagination run wild.

Mummified Morsels

Because it’s Halloween, you’re going to have to put a creative spin on how you offer up these sweet treats to your friends and family. Try wrapping candy up so that it looks like a mummy before giving it to your guests. By using something as simple as crepe paper streamers to wrap up your candy, you can create a mummy illusion for your guests that doubles as a truly memorable party favor.

Bleeding Baked Goods

Finally, Halloween would not be Halloween without some good old-fashioned fake blood. With something as simple as a candy writer, you can make any baked good look like its oozing and bleeding all over the dessert tray. This illusion is so simple and easy to create yet has such a huge payoff. Your guests will be so impressed with your creativity and attention to detail and will no doubt be back for more next year.

Friday, September 1, 2017

Five Exceptional Desserts for Autumn Gatherings

The gorgeous season of autumn is going to be here before you know it, and it's the perfect time of the year to start baking again after the long, hot summer has kept you out of your kitchen. If you're an enthusiastic baker, then you're probably already thinking about all of the wonderful desserts that you can make to celebrate the fall season. Here at Sweet Treat Supply, we've put together a few of our favorite fall recipes that you're sure to enjoy making for your family and friends.

Apple Crisp

If you're lucky enough to live near an apple orchard, then you already know about the wonderful smell of crisp, fresh apples waiting to be picked right from the tree. Spend a morning with your family picking the best apples for this recipe, and your kitchen will soon be filled with the most delicious scent of baking apples. Top this mouth-watering dessert with ice cream, and sprinkle on a few of these cinnamon candy chips for the perfect fall treat.

Pumpkin Bars

It wouldn't be fall without the vast fields of bright orange pumpkins that are destined to be turned into fabulous food or festive jack-o’-lanterns. These yummy pumpkin bars are perfect for a child's party or an adult gathering, and edible pumpkin confetti turns a rather basic bar into something special for the season.

Apple Pie

A warm pie fresh out of the oven is always a welcome treat, and it doesn't get any better than the classic apple pie. You can make it your own by adding your choice of fresh apples, and this handy leaf mold will allow you to place delicate, delectable autumn leaves on top of the crust for the picture-perfect fall pie.

Sparkling Cider Pound Cake

This ultra-buttery cake may wreck your diet, but it's worth the extra pounds. The sparkling apple cider in the recipe brings this decadent dessert to an entire new level, and it can only be made better by preparing it in this delightful cornucopia cake pan. Get creative with a bit of food coloring in the frosting, and you'll have a beautiful and tasty centerpiece for the table that will have everyone hurrying to get to dessert.

Autumn Leaf Cookies

These are delicious cookies with a fall twist, and you'll definitely want to allow the children or grandchildren to participate in the fun preparation. This recipe involves tinting dough with the colors of red, green, orange and yellow so that you can create the beautiful colors of the season's changing leaves, and this maple leaf cookie cutter allows you to make perfect leaf shapes every time.

It's definitely not too early to stock the pantry with your fall baking supplies, so feel free to come visit us here at Sweet Treat Supply. We have everything that you could ever want or need to create the most amazing fall desserts.