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Michele first picked up a pastry bag at the age of 6 and spent many summers as a child in the bakery watching her mother create works of art. She is a 4th generation baker and 2nd generation cake decorator. She also owned and operated a successful bakery and retail specialty supply shop in New England. While cooking, baking and sugar art have always been a part of her life, it wasn’t her first career. She has built some of the most recognized brands in online recruiting, education and eLearning as a Marketing and Product Development guru. These skills have helped her launch a successful business and product line. Michele has a degree in Multimedia Design & Production. She has specialty certifications in User Centered Design, Web, Mobile and Video Production from Lake Washington Institute of Technology in Seattle, WA. Michele has a secondary education in baking, pastry and confectionary art. She's a graduate of the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Chicago, IL, a former Wilton Method Instructor and an International Cake Exploration Society (ICES) approved teacher. Her training and education include Chez Boucher Culinary School in New England as well as an extensive education with some of the top chefs and confectionary art teachers in the country; including Chef Nicolas Lodge, Colette Peters, and Kathleen Lange. Michele is a member of the International Federation of Pastry Gelato & Chocolate (FIPGC) and a 2019 FIPGC Coach for the Cake Designers World Championship, held every two years in Milan, Italy. Michele's work has won several awards, and has been featured on a number of sites and publications such as Craftsy, Satin Ice, Lucks, Icing Images, ICES Magazine, American Cake Decorating Magazine and Edible Artist Network Magazine. She has also been featured on the Food Network as a competitor on Cake Wars Christmas. When Chef Michele isn't travel teaching, recipe testing or food styling for other companies you will find her teaching culinary classes both in-person and online for North Seattle College, Everett Community College and Whatcom College. Michele is equally passionate about teaching as she is about creating innovative products for the culinary art industry. You can find Michele's current teaching schedule under the "Virtual Zoom & Live Classes " tab. She teaches classes regularly in the greater Seattle area. She is also available for private classes, group classes, in-store bakery training and team building events. Her current cookbook "Cookies for All Occasions" can be found [here ]. She can be reached at: Email: michele@epicdelights.com

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Frozen Treat Videos View More Chocolate Coated Ice Cream Bars Cooking, Ice Cream, Ice Cream Bars Button Strawberry Yummelicious No Bake, Strawberry Yummelicious, Frozen Dessert Button

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Buttercream Videos View More Swiss Meringue Buttercream Buttercream, Frosting, Icing, Cake Decorating Watch Shortening Based Buttercream Buttercream, Frosting, Icing, Cake Decorating Watch Butter Based Buttercream Buttercream, Frosting, Icing, Cake Decorating Watch Buttercream Consistencies Buttercream, Frosting, Icing, Cake Decorating Watch

Our ginger molasses cookies blend the chewiness of a molasses cookie with the tasty ginger in the gingerbread man! ginger molasses cookies Love the traditional gingerbread man but wish he was a bit softer? Our ginger molasses cookies blend the chewiness of a molasses cookie with the tasty ginger in the gingerbread man! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Ginger Molasses Cookies What you are creating: Our ginger molasses cookies are soft on the inside with a sugar crunch on the outside. Ingredients: 1 cup (2 sticks butter) 3/4 cup brown sugar 1/3 cup molasses 1 egg 1 teaspoon vanilla extract 2 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon cinnamon white sugar for sprinkling on top of cookie Directions: In a large bowl, cream the butter, sugar, vanilla and egg together until fluffy. Shift dry ingredients together. Gradually stir into the creamed mixture. Chill at least 30 minutes. Use a small ice cream scoop to drop the cookies onto the cookie sheet. Sprinkle top of cookie with white sugar. Bake at 350 degrees for 8-10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes. Remove to a wire rack to cool completely. Makes approximately 3 dozen cookies. Enjoy with coffee!

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Learn how to create fun Bumble Bee designs for cookies, cupcakes and more! Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Now Playing 00:26 Play Video Lesson: Create Pool Party Cookies! Now Playing 05:30 Play Video Lesson: Sunglass Cookies Now Playing 03:35 Play Video Lesson: Sun Cookie Now Playing 02:17 Play Video Lesson: 8 Petal Graphic Flower Cookie Become a Paid Member Now! Already Purchased your Kit? Login Now! Purchase your Pool Party Treat Kit Now! Do-It-Yourself Pool PartyTreat Kit Difficulty: Videos in Series: 1 Shop/Buy Project Supplies Ask Questions/Forum What you are making: This kit provides a multitude of options and ideas for cookie, cake and cupcake decorating. You're only limit is your imagination! Your kit contains: Kit Includes: 1 - Cookie Cutter of choice 1 - Sheet of edible images 6 - 3” or 2" Edible Stickers 6 - Scalloped Baking Cups 6 - Sugar Decorations 3 - Packs of sprinkles 1 - Pair Craft Scissors Downloadable Recipe cards for Cake, Cupcakes, Cookies, Frostings and more! Access to step by step video treat tutorials for cookies, cake, doughnuts and candy. Access to downloadable decorating templates. Live Streams with Michele showing you new project ideas using your treat kit. Directions: Watch the video for instructions! Recommended Recipes Go to link Go to link Go to link 1/1 Try another DIY Treat Kit! Unicorn Treat Kit Let these adorable unicorn designs take you to a magical land of cookies, cupcakes and more! Under The Sea Treat Kit Dive deep into a sea world filled with adorable accessories for creating cupcakes, cookies and more! Bumble Bee Treat Kit Buzz your way into a beehive filled with ideas for cupcakes, cookies and more!

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Cake Videos Poppies on Patchwork Cake Cake, Cake Decorating, Poppies Cake, Edible Image Cake Watch Carved Skating Snowman Cake Cake, Cake Decorating, Snowman Cake, Ice Skating Cake Watch White Almond Sour Cream Cake Cake, Cake Decorating Watch Semi-Homemade Strawberry Cake Cake, Baking, Strawberry Cake Watch Scratch Vanilla Butter Cake Cake Watch Sculpted Mason Jar Cake Cake, Cake Decorating, Mason Jar Cake Watch Holiday Cupcakes Cupcakes, Baking, Holiday, Cupcake Decorating Watch Mardi Gras King Cake Bundt Style Baking, Bundt Cake, Mardi Gras, King Cake Watch Creme de Menthe Cake Cake, Baking, Creme de Menthe Cake Watch Modifying or Doctoring a Cake Mix Cake Watch Cake Pop Balls & Squares Cake Pops, Cake, Cake Decorating, Cake Balls Watch Semi-Homemade Blueberry Cake Cake, Baking, Blueberry Cake Watch View More

Learn how to create beautiful daisies out of edible wafer paper! Daffodil and Daisy Wafer Paper Scrapbooking Project Spring flowers are in full bloom with this fun daffodil and daisy edible scrapbooking project! These dainty flowers are perfect for cakes, cupcakes and cookies! Pre-Prep: You will want to use the flower dies listed under supplies needed and cut them out ahead of time in wafer paper of your choice. You can use plain white wafer and use the dusts to color it, or one of the many patterned or colored options found in our online shop . Like this Project? Join now for more! Supplies Needed: You can purchase these products online. There are many scrapbook machines on the market. If you're an avid scrapbooker, you can use the machine you already own. Scrapbooking Machine Spellbinders Flower Dies Piping Gel Fondant or Modeling Chocolate Ball Tool Flower Centers Mold Wafer Paper Green Petal Dust & Super Pearl Dust Brush Creating the Daisy & Daffodil Step 1 If you live in a climate that dries your wafer paper out, use a little bit of piping gel to condition your flowers. Step 2 Use modeling chocolate, gum paste or fondant to create a disc to build your flowers on. Step 3 Use the mold to create the petals. Layer your flower petals onto the disc using gel to glue in-between each layer. Work from larges petal to smallest. Step 4 Use a ball tool to make sure the layers adhere to each other. Remember: Piping gel is your glue. Use only a small amount. Step 5 Use a ball tool to pop all the petals up. Step 6 Take the small round flower and place it in the center of your petals. Use the ball tool to cup and form the tiny petals around it to create the daffodil center. Step 7 This is how your daffodil will look with the fluted center. Step 8 Your daffodil is complete! Step 9: Create the Daisy For the daisy, repeat steps 1-5. Add a molded center to complete the daisy. I dust my mold first with color. Step 10 Add your medium to the mold. Step 11 Flatten it out well while retaining the detailed edges! Step 12 Give it a little pearl dust sheen! Step 13 That's it! Now you a beautiful daisy and daffodil using the same tools and process. Step 15 Your daisy is complete!

Common ingredient substitutions for your baking and cooking needs COMMON INGREDIENT SUBSTITUTIONS You have just dove into a recipe for the first time! It's that cookie recipe your mother-in-law gave you and it was your husband's favorite when he was growing up. But wait! It call's for cream of tartar and you don't have any. Now what? We're here to help with your emergency substitutions! Check the list below for the most common ingredient substitutions. Don't see what you want? Email us and we can help you find the right substitute! Ingredient: 1/2 vanilla bean: Substitute 1 teaspoon vanilla bean paste. Yeast: You can use baking soda combined with acid to replace yeast. Examples of acids to use alongside baking soda to replicate the leavening action of yeast include: lemon juice buttermilk milk and vinegar mixed in a one-to-one ratio cream of tartar Like yeast, baking powder acts as a leavening agent. In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Sourdough starter contains naturally occurring yeast. You can use 1 cup of sourdough starter to replace one 2-teaspoon package of yeast. Butter: In baked goods that you want a strong, buttery flavor, you can replace butter with Ghee at a 1:1 ratio. In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Buttermilk: Substitute 1 scant cup milk plus 1 tablespoon lemon juice or light vinegar. Thin one part yogurt or sour cream with one part milk. Thin two parts yogurt or sour cream with one part water. There are powdered buttermilk products on the market as well. I have used The Saco Pantry Cultured Buttermilk Blend with good success. Heavy Cream (for cooking): 3/4 cup milk plus 1/4 cup melted butter 1 cup milk plus 1 to 2 tablespoons cornstarch or flour. Coconut milk, coconut cream or softened cream cheese whisked with water. Evaporated Milk: You can create evaporated milk by mixing 1 cup of powdered milk with 1½ cups of warm water. Stir until the powdered milk has dissolved completely. You can substitute with regular milk. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Milk: Use half and half or heavy cream thinned with water. Use evaporated milk, light coconut milk, light cream, oat, nut or soy milk. Reconstitute powdered milk .Cream of Tartar: If you're using in a recipe that requires stabilized egg whites or you need to prevent crystallization, you can substitute an equal amount of lemon juice or white vinegar. You can replace cream of tartar with baking powder in recipes that also contain baking soda. Substitute 1 1/2 teaspoons of baking powder for 1 teaspoon of cream of tartar. Brown Sugar: To make your own light brown sugar, mix 1 cup granulated white sugar with 1 tablespoon of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons. Powdered Sugar: You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. Sugar: 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the success of the recipe really depends on how you are using the sugar.

How to create savory stuffing for any occasion. Classic Stuffing With Thanksgiving just around the corner, let’s talk turkey. My mom always stuffed the bird. Her dressing was full of flavor and you never had to use gravy to moisten it. First, I stuff the bird (which I have found doesn't require getting up at dawn to accomplish). Second, I place the massive amount of remaining dressing into a buttered dish. I baste it with turkey drippings and the homemade broth I have simmering on the stove. I bake the pan of dressing until the top is crunchy and golden brown. Then I combine it with the dressing from the bird. The end result is a soft, crispy texture that goes great with or without the gravy! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Classic Stuffing What you are creating: Create this delicious classic stuffing for any occasion. One of my key ingredients is hamburger buns. They make a really tasty dressing. I buy the cheapest ones on the shelf, plain white and no seeds. Ingredients: 1 large sweet yellow onion, chopped 5 stalks celery, chopped 1 large, fresh garlic clove, crushed 1 cube butter Sage or Poultry seasoning 2 packages Hamburger buns, chopped into bite size pieces Directions: Sauté the onions, celery and garlic in the butter until tender. Add the Sage or Poultry seasoning to taste. I like a ton of flavor in mine, so I start with a full tablespoon. Toss the butter mixture with the hamburger bun pieces. Stuff the bird. Take the remaining dressing and place it in a buttered casserole dish. While the bird is cooking, take out some of the drippings and baste the dressing with it. Once the turkey is done, remove from oven. Take just enough broth to make the pan dressing moist and toss it in the buttered dish. Place in the oven and bake until golden and crunchy. Take the stuffing out of the bird and place in a large bowl. Add the pan dressing and toss together. Makes enough to stuff the bird plus one additional pan. Variations: Use cornbread for an added texture Add toasted pecans Add dried cranberries Related Projects: How to Make Your Own Vanilla Extract Learn how to make homemade vanilla extract with just vanilla beans and vodka. It's easy, affordable, and perfect for baking or gifting. Michele Sweeney Apr 11, 2025 5 min read