Kara visited with Annie Frey on her radio talk show yesterday. They had a great conversation about how Sweetology has turned traditional corporate team building on its ear with a unique twist, giving back back to the community and Kara’s path to creating Sweetology. Enjoy the snippet below and check out Annie’s blog post to hear the full interview. There’s also a video of Annie and Katie digging into the Sweetology Cookie Decorating Kit and getting creative with the decorating. They nailed it.
Wondering what cake decorating camp is all about? A picture is worth a thousand words but let us tell you a little more…
Sweetology Cake Adventure Camps are week-long, half-day camps that provide kids an opportunity to unplug and engage in hands-on learning in the world of cake decorating and playful food art. Campers learn the basics of cake decorating in an inspiring, creative environment while gaining confidence in their decorating skills through imaginative challenges. And, all that hard work pays off with delicious, edible take-home projects throughout the week. Camp sessions are available in the mornings for kids in grades 1-4 and afternoons for grades 5-8 with options to choose from three different camp themes based on both popular and classic areas of interest. For more information about our Cake Adventure Camps and how to bring these same bright smiles, laughter, and magical moments to your child, please visit or Camp Information page. Watch out Cake Boss, Great American Baking Championships, and Nailed It, they’re getting ready for you;)
- round sugar cookies
- royal icing, white and a small batch of black (recipe below) Tip: icing should be a about the consistency of honey.
- Make a round outline around the outside edge of each cookie with the white icing and allow to dry for a few minutes.
- Using white icing, “flood” the surface inside the outlined area of each cookie. (If it is difficult for the icing to spread and level, you may need to thin it more with a couple drops of water)
- Before the flooded surface dries, make a bullseye pattern with the black icing. Begin with a dot of black in the middle and make rings around the dot.
- Using a toothpick, place the tip in the center of the bullseye and quickly drag out towards the edge of the cookie. Repeat this step until you’ve worked your way all the way around the circle and created the spider web.
- Allow to dry completely.
- 2 Cups Powdered Sugar
- 1-1/2 Tablespoons meringue powder
- 2 to 3 Tablespoons warm water (this varies depending on desired application, start with less and add a little more water as needed)
- Food Coloring
- buttercream frosting, 3 colors (we used purple, neon green and orange)
- piping bag fitted with large open star decorating tip (2D)
- press and seal or plastic wrap
- apple corer or small knife to hollow out the centers
- assorted candy for filling