Baked Goods

Below you will find a list of all of our recipes. Each of these recipes has a corresponding full instructional video from the Whisk Studio Page. Click Here to see all the videos.

Funfetti Cinnamon Rolls


    • 6 Tablespoons unsalted butter, melted
    •  2 icing packets included with cinnamon roll dough
    •  1/4 cup funfetti cake mix
    •  sprinkles, for topping


      1. Preheat oven to 375 degrees.
      2. Spray a cookie sheet with nonstick spray or line with parchment paper.  Sprinkle one tablespoon of funfetti cake mix on the bottom of the cookie sheet.  Set aside.
      3. Place the unsalted butter in a small microwavable bowl, and microwave for 30 seconds or until melted.  
      4. Unroll dough and brush butter all over the top of the dough.  Sprinkle ¾ cup of dry funfetti cake mix over the top of the dough.  
      5. Roll up dough strips and place them on the cookie sheet, continue until all rolls are complete.
      6. Sprinkle the top of the dough with an additional cake mix.
      7. Bake for 18 minutes or until the top is lightly brown.
      8. Let cool for 3 minutes
      9. Make Icing:
      10. In a medium-sized bowl, mix together both frosting packets that were included with the cinnamon rolls and ¼ cup of funfetti cake mix until combined.
      11. Drizzle frosting over warm cinnamon rolls and sprinkle with colored sprinkles. 
      12. Enjoy warm
      Chocolate Chip Cookie Brittle


        • 2 sticks of butter softened

        • 1 cup of granulated sugar

        • 1 ½ teaspoons of vanilla extract

        • 1 teaspoon salt

        • 2 cups of all-purpose flour

        • 1 cups of chocolate chips

        • Optional: 1 Cup of Nuts


          1. Preheat oven to 375 Degrees

          2. Beat butter, sugar, vanilla and salt in a large mier bowl.  Gradually beat in flour.  Stir in chocolate chip morsels.  Press into ungreased 15 x 10 inch jelly-roll or sheet pan.

          3. Bake for 20 to 25 minutes or until golden brown and set.  Cool until set.

          4. Break into pieces.

          Cinnamon Sugar Donuts


            • One package of Grand buttermilk bisquits

            • 1 stick of butter melted in a bowl

            • 2 cups of granulated sugar

            • 2 tablespoons of cinnamon


            1. Preheat oven to 350 degrees

            2. Line a cookie sheet with parchment paper

            3. Open package of bisquits and with a small cap from a water bottle or small round cookie cutter, remove the center by making a hole.  Set holes aside 

            4. Mix the cinnamon and sugar in a bowl until combined

            5. Take one donut and dip into the butter and then cinnamon sugar mixture and make sure it is covered completely even on the sides.  Lay on cookie sheet.  Continue until all donuts are dipped and on cookie sheet.  Make sure there is space between each donut.

            6. Repeat the dipping process with the donut holes and put them on the cookie sheet.

            7. Bake for 10 minutes.

            8. Serve warm

            S'mores Nachos


              • Stacey’s Cinnamon Sugar Pita Chips

              • 1 bag of mini Marshmallow

              • 1 bag of chocolate chips


              1. Preheat oven to 400 degrees

              2. In a disposable pan, line the bottom with the pita chips

              3. Sprinkle ½ of the bag of marshmallows on top

              4. Sprinkle ½ of the bag of chocolate chips on top

              5. Repeat using the remainder of the marshmallows and chips

              6. Bake in oven for 5 minutes or until marshmallows are light brown on top

              Popcorn Candy Cups


                • Cupcake pan

                • Cupcake liners

                • Popcorn

                • Any candy toppings such as reese cups, m&m’s, chocolate chips, marshmellows, etc. 


                1. Preheat oven to 400 degrees

                2. Line cupcake pan with cupcake liners, spray with nonstick cooking spray.  Fill the liners halfway with popcorn then add candy and top with more popcorn.

                3. Bake in oven for 5 minutes just until the candies have melted.  Be careful not to burn.

                4. Cool completely and serve individually.

                Twix Cookies


                  • One box of white cake mix

                  • 1 stick of unsalted butter softened

                  • 1 egg

                  • 1 cup of caramel bites (from an 11 oz. bag)

                  • 2 teas of milk

                  • 1 ¼ cup of milk chocolate chips

                  • 1 teaspoon of vegetable oil


                  1. Preheat oven to 350 degrees

                  2. Using a mixer, beat together the cake mix, softened butter and egg until incorporated and crumbly.

                  3. With your hands, press crumbs together to make a stiff dough.  

                  4. Roll cookie dough into a 1 ½” ball and placed on a parchment lined cookie sheet

                  5. Use a cup or glass with a flat bottom and press and flatten each cookie

                  6. Bake for 11 minutes

                  7. Allow to cool completely

                  8. For toppings:

                  9. Place caramel bites and milk in a microwave safe bowl and microwave in 30 second intervals until completely melted and runny

                  10. Scoop a little more than a teaspoon of caramel on each cookie.  When you have topped 6 cookies, stop and use a spatula or butter knife to spread caramel evenly.  Continue until all cookies have been topped with caramel.

                  11. Melt chocolate chips in 30 second intervals and add in the vegetable oil.  Stir until completely melted.

                  12. Spread the chocolate on top of the carmel.

                  13. Cool cookies completely.

                  Flower Pot Pudding Cups


                    • Jello Chocolate Instant Pudding
                    • 2 cups of cold milk
                    • 4 large marshmallows
                    • 1 tablespoon of colored sugar
                    • 4 oreo cookies crushed fine
                    • M & M’s
                    • 4 Clear plastic cups


                    1. Beat pudding mix and milk for two minutes in a bowl with a whisk

                    2. Divide the pudding between 4 cups and put into refrigerator to chill for 5 minutes

                    3. While pudding is chilling, cut each marshmallow with kitchen shears crosswise into 5 pieces

                    4. Dip each piece into colored sugar and set aside

                    5. Remove cups from refrigerator and top each with the cookie crumbs

                    6. Arrange 5 marshmallow pieces on the top to resemble a flower.  Place one M & M in the center of the flower.

                    7. Keep refrigerated.

                    Chocolate Covered Bananas


                    • 4 bananas
                    • 2 cups of chocolate chips
                    • 3 tablespoons of Vegetable oil
                    • 8 popsicle sticks

                    Fun topping options:

                    Crushed nuts


                    Mini M & M’s

                    Crushed oreos


                    1. Prepare the bananas by peeling them and cutting each in half.  Stick a popsicle stick into the cut end of the banana.  Press it in far enough so that the banana is stable, but that there is enough sticking out so that you can hold it.
                    2. In a microwave-safe bowl, combine the chocolate chips and oil.  Give it a quick stir so that all of the chocolate is coated in oil.
                    3. Microwave the chocolate and oil in 20 to 30 second intervals, stirring after each.  Repeat until the mixture is smooth and completely melted.  Watch carefully to make sure that the chocolate in the botto of the bowl doesn’t burn.
                    4. Line a baking tray with parchment paper and set it next to the bananas and melted chocolate.  Set out any toppings you want to sprinkle or drizzle onto the bananas once they are covered in the chocolate.
                    5. Dip the bananas in the melted chocolate mixture.  You can use a spoon to spoon more melted chocolate around the banana and get a more even coating or just dunk the banana in a bowl.  Wait for the excess chocolate to drip off before lying flat on the parchment lined sheet pan.
                    6. Sprinkle any toppings over the top of the bananas now, while the chocolate is still liquid.
                    7. Put the tray of bananas in the freezer for 10 minutes for the chocolate to harden.
                    8. Store the bananas in an airtight container in the freezer for up to a week.
                    Peeps Rice Krispie Treats


                    • 4 boxes of peeps (different colors work best)

                    • One box of Rice Krispie cereal

                    • 1 stick of unsalted butter

                    • 9 x 12 pan

                    • NonStick Cooking Spray


                    1. Spray pan well with nonstick spray

                    2. Preheat oven to 350 degrees

                    3. Layer peeps individually next to one another on bottom

                    4. Cover the peeps completely with Rice Krispie Cereal

                    5. Layer another layer of peeps individually next to one another on top of the cereal

                    6. Cut slices of butter and put one piece of butter on top of each peep

                    7. Cover with foil and bake in 350 degree oven for 20 minutes.

                    8. Once cooled completely, cut into squares.

                    Nutella French Toast


                    • 8 slices of white bread

                    • 4 eggs

                    • 1 ¼ cups of whole milk

                    • 1 tablespoon of vanilla extract

                    • 1 cup of Nutella

                    • Non-stick cooking spray (Pam)


                    1. Butter an 11 x 7 inch baking dish. In a medium bowl, whisk together the eggs, milk and
                      vanilla until well combined. Set aside.
                    2. Spread 2 tablespoons of Nutella on each of 8 slices of bread. Roll each bread slice into a
                      cigar shape with the Nutella filling on the inside.
                    3. Dip each bread roll into the egg mixture and place it in the buttered baking dish, seam side
                      down. Continue with the remaining bread rolls, placing them side-by-side in the baking dish,
                      enchilada-style. Pour the remaining custard over the top of the bread.
                    4. Refrigerate for at least 2 hours or overnight, until the custard has been absorbed by the
                    5. Preheat the oven to 375 degrees. Transfer to the preheated oven for 30-35 minutes until
                      the top of the casserole is golden brown.
                    6. Dust some powdered sugar over the top with a sifter, and drizzle with a little melted
                      Nutella if you wish. Serve with sliced strawberries and maple syrup, if desired.
                    Funfetti Dunkaroo Dip


                    • 1 box of Funfetti cake mix
                    • 1 8 oz. tube of fat-free Cool Whip
                    • 1 cup plain fat-free yogurt
                    • 1/4-1/2 cup of sprinkles


                    1. In a large mixing bowl, combine all ingredients and mix with a whisk or wooden spoon. Be sure to mix until there are no lumps in the mix. Place in a serving bowl and add more sprinkles to the top. Let the dip chill in the refrigerator for at least 20 minutes.
                    2. Serve with animal cookies, gram crackers, cookies, or whatever you are in the mood for! 
                    Valentine Box Cake Cookies


                    • 1 box of strawberry cake mix

                    • 2 large eggs

                    • 1/3 cup of melted butter

                    • 1 ½ cups of white chocolate chips

                    • Pink and White M & M’s (usually available around valentine’s day)


                    1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
                    2. Combine cake mix and eggs in a medium mixing bowl. Add melted butter. Mix well.
                    3. Add in white chocolate chips and stir to combine. I prefer to stir the candy in by hand so that they don’t get crushed.
                    4. Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheet. Top with a few M & M’s
                    5. Bake for 8-10 minutes. Once they’re done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely.
                    6. Makes 3 dozen cookies.
                    Valentine Candy Bark


                    • Saltine Crackers
                    • 1 Cup butter cut into chunks to melt down, 2 sticks
                    • 1 Cup of  LIght Brown Sugar
                    • 2 Cups White Chocolate Chips
                    • Valentine’s Sprinkles, Pink M & M’s, and fun valentine candy décor


                    1. Preheat oven to 325 degrees
                    2. In a medium sized pot melt your butter and brown sugar. Once butter is melted down, bring to a boil. Continue to stir the entire time and boil for about 2 minutes. It will look gorgeous and bubbly.
                    3. Pour over the top of the saltines. Gently spread across the saltines.
                    4. Place in oven and bake for about 7 minutes.
                    5. Remove from oven and immediately pour white chocolate chips over the top. Wait a minute then spread all over the top.
                    6. Add any toppings, sprinkles or candy décor.  Cool or refridgerate until completely set and cool.  
                    7. Break into pieces.
                    Princess Toast


                    • 2 pieces of bread toasted

                    • One container of whipped cream cheese

                    • Food coloring


                    1. Toast bread
                    2.  Divide the cream cheese into 3 bowls.  Color each one with food coloring of your choice.
                    3. Spread different colored cream cheese onto your toast in a pretty pattern
                    4. Top with any type of sprinkles or sugar
                    Mermaid Cookie Pizza


                    • 16.5 oz refrigerated chocolate chip cookie dough, 1 roll
                    • 1 1/2 cups mini marshmallows
                    • 1 tub white frosting
                    • teal coloring
                    • violet coloring
                    • mermaid sprinkles
                    • white and blue sixlets
                    • mermaid tails
                    • Any fun toppings and sprinkles


                    1. Preheat oven to 350. 
                    2. Grease a 12″ pizza pan with nonstick cooking spray and press cookie dough into pan. Bake for 12-15 minutes or until golden brown. Add marshmallows to the top of the cookie and bake for an additional 2-3 minutes until marshmallows are puffy. Remove from oven and cool completely. 
                    3. Divide frosting in half and place into two separate dishes. Color one dish teal and one dish purple. (place them in a small microwave-safe bowl, this is the drizzle frosting). 
                    4. Microwave two small bowls of icing for 10 seconds. Stir. If the mixture isn’t easily pour-able, return to the microwave for 5 seconds. Mix well and drizzle with a spoon over the pizza. Top with mermaid sprinkles and Sixlets. 
                    5. Top with mermaid decorations and slice and eat. 
                    6. To store, loosely cover, and store at room temperature.
                    Fruity Pebble Rice Krispie Squares


                    • 5 tablespoons  unsalted butter

                    • 10 ounces mini marshmallows, (one bag), divided

                    • 1/4 teaspoon fine sea salt (if using table salt, use 1/8 teaspoon)

                    • 1 teaspoon pure vanilla extract

                    • 2 cups  plain Rice Krispies cereal

                    • 4 cups  Fruity Pebbles cereal


                    1. ith cooking spray. Set aside.
                    2. In a large nonstick pan, melt the butter over low heat. Once the butter is completely melted, add in all but 2 and 1/2 cups (120g) of the marshmallows. Stir constantly, keeping the heat on low, until the marshmallows are completely melted.
                    3. As soon as the marshmallows are just melted, remove the pan from the heat. Stir in the salt and vanilla extract. Next, stir in the Rice Krispies and Fruity Pebbles cereals very gently. Stir in the reserved 2 and 1/2 cups marshmallows. Stir until combined.
                    4. Pour the mixture into the lined and prepared pan. Lightly spritz your hands with cooking spray and gently (do not press hard/compact or you’ll get hard bars) press the bars evenly into the pan.
                    5. Allow the bars to cool and set up before using the overhang to pull the bars out and cut them into squares. Bars are best enjoyed the same day.
                    Sparkle Cake Pops


                    • One store bought cake (un iced) or make one of your own

                    • One container of store bought icing 

                    • Melting Chocolate pick a color you like or choose white and you can color with food coloring.

                    • Sticks (found in the baking aisle of food store or craft store) Optional

                    • Any sprinkles, sparkly suger etc.


                    1. In an electric mixer break cake apart and put into mixing bowl.  Mix on low until mixture becomes crumbly.  Add in one container of icing and mix on low until completely mixed in.  Roll this mixture into balls and set on a parchment lined cookie sheet. Refridgerate for 30 minutes.
                    2. After 25 minutes, begin melting your chocolate in the microwave for 30 seconds, stir and repeat for 30 more seconds until chocolate is completely melted.  If you did not use a colored chocolate, this is the time you can add food coloring to your melted chocolate. 
                    3. Remove cake balls from refrigerator and poke a stick in each one.  Dip into melted chocolate and return back to the parchment lined cookie sheet.  Add any sparkly sugar, sprinkles, etc. immediately.
                    4. Refrigerate until chocolate is set.
                    Peppermint Bark Pretzel Bites


                    • 1 bag (10 oz) Hershey Candy Cane Kisses (unwrapped)
                    • 1 bag white chocolate peppermint m&m’s
                    • square pretzels
                    • Christmas sprinkles, optional


                    1. Heat oven to 250 degrees. Line a cookie sheet with parchment paper or tin foil.
                    2. Lay out 63 pretzels on the cookie sheet and place an unwrapped candy cane Hershey kiss on each pretzel. Cook for 4 minutes.
                    3. Immediately press a peppermint m&m on top of each Hershey kiss. If wanted, sprinkle some Christmas sprinkles on each one.
                    4. Let the cookie sheet sit out on the counter for 2 hours so the hershey kiss has time to harden up. Eat & enjoy!
                    Pancake Muffins


                    • 2 eggs

                    • 2 cups buttermilk

                    • 4 tablespoons butter , melted

                    • 1/2 teaspoon vanilla extract

                    • 2 cups flour

                    • 2 tablespoons sugar

                    • 2 teaspoons baking powder

                    • 1 teaspoon baking soda

                    • 1 teaspoon salt

                    • Cooking spray

                    • Add-Ins Sprinkles, fruit chocolate chips, etc.


                    1. Preheat oven to 350 degrees.
                    2. In a large mixing bowl, whisk eggs until fluffy.
                    3. Whisk in  buttermilk, melted butter and vanilla extract.
                    4. In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
                    5. Gradually add dry mixture to wet mixture. Do not overmix. Batter will be lumpy.
                    6. Coat 2 muffin tins with cooking spray.
                    7. Equally divide batter into 24 muffin tins, about 1/2 full.
                    8. Place add-ins on top of batter.
                    9. Bake for 15-18 minutes, or until edges start to crisp and brown.
                    10. Remove and serve with butter and syrup.

                    Make ahead tip:  Make ahead and freeze.  Remove from freezer and microwave

                    Hot Chocolate On A Stick


                    • Chocolate Chips

                    • Marshmallows

                    • Sprinkles

                    • Crushed Candy Canes

                    • Popsickle sticks or spoon

                    • Clear bag, wrap and ribbon

                    • Mini cupcake pan or ice cube tray 


                    1) Microwave chocolate chips for one minute, stir then melt in 30 second increments until completely melted.

                    2) Pour chocolate in mini muffin or ice cube trays and top with any toppings—sprinkles, marsh mellows, etc.

                    3) Put stick in the middle and freeze for about 20 minutes.

                    4) Once set, pop out of muffin pan and wrap in a clear bag with a pretty ribbon.  

                    To make hot chocolate:

                    Put chocolate stick into a warm cup of milk until melted, add extra marsh mellows.

                    Chocolate Covered Pretzel Rods


                    • 8-10 Pretzel Rods

                    • 2 cup Chocolate chips or melting chocolate wafers

                    • Sprinkles



                    1) Over boiling water (double boiler) melt 2 cups of chocolate or chocolate wafers stirring constantly until melted.

                    2) Turn off heat.  Keep chocolate over boiling water with heat turned off.  Dip pretzel rod into chocolate about one half of the way.  Sprinkle or roll in sprinkles.

                    3) Lay on parchment covered cookie sheet and refrigerate for 30 mins.

                    Halloween Candy Bark


                    • One bag of white chocolate chips or white candy melts

                    • Any fun candy or cookies:  

                      Such as:

                      candy corn

                      Gummy worms or fun eyeballs

                      Chocolate chips


                       Kit kats (crushed) I found orange ones

                      Oreos (crushed)

                      Be creative, any candy will work

                      • For the cinnamon sugar coating:

                      • 2 tablespoons granulated sugar
                      • 1 teaspoon ground cinnamon



                        1) Melt chocolate over double boiler or in microwave, stirring until completely melted.

                        2) Spread melted chocolate onto a parchment covered cookie sheet.

                        3) Chill in refrigerator for an hour or until chocolate has set completely.

                        4) Once set, break into pieces

                        Pumpkin Snickerdoodles


                        • 1 and 1/2 cups all-purpose flour,
                        • 1 teaspoon pumpkin pie spice
                        • 1/2 teaspoon ground cinnamon
                        • 1/2 teaspoon baking soda
                        • 1 teaspoon cream of tartar
                        • 1/4 teaspoon salt
                        • 1/2 cup  unsalted butter, softened
                        • 1/2 cup  granulated sugar
                        • 1/4 cup light brown sugar
                        • 1 egg yolk room temperature
                        • 1 teaspoon pure vanilla extract
                        • 1/4 cup pumpkin puree

                            For the cinnamon sugar coating:

                          • 2 tablespoons granulated sugar
                          • 1 teaspoon ground cinnamon



                            Pumpkin Pie Twists


                            • refrigerated crescent roll dough 1 tube
                            • 1/2 cup pumpkin puree
                            • 1/4 cup brown sugar
                            • 1 Tablespoon maple syrup
                            • 1 teaspoon pumpkin spice
                            • 2 Tablespoons melted butter
                            • 1 Tablespoon sugar
                            • 1/2 teaspoon cinnamon
                            • whipped cream for dipping optional


                            1. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.
                            2. Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.
                            3. Evenly spread the pumpkin mixture over one of the rectangles of dough.
                            4. Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
                            5. Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide.
                            6. Transfer the strips to the parchment lined baking sheet.
                            7. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
                            8. Brush melted butter generously over each twist.
                            9. Mix together the sugar and cinnamon then sprinkle evenly over each twist.
                            10. Bake at 375F for 8-11 minutes until golden brown
                            Caramel Apple Bites


                            • 2 green apples

                            • 1 pkg. mini pretzels twists

                            • 1 pkg. rolo candies

                            • Toothpicks

                            • Cookie sheet

                            • Parchment paper


                            1. Preheat oven to 250 degrees

                            2. On a baking sheet, cover with parchment paper

                            3. Lay out 24 pretzels

                            4. Top each pretzel with a rolo candy

                            5. Put in oven for 3 minutes, or until the candy is soft but not melted.

                            6. Chop the apple in small chunks.

                            7. Once pretzels are out of oven, place one apple on the end of a toothpick and push into the chocolate rolo pretzels.  Repeat until all rolo pretzels have apples.

                            Apple Cider Donut Cake

                            Ingredients (For the Cake)

                            • Yellow cake mix

                            • ¾ cup of apple cider

                            • ¼ cup of water

                            • ½ cup of apple sauce

                            • 3 eggs

                            • 1 tablespoon of brown sugar

                            • 1 teaspoon of vanilla

                            • 1/8 cup of cinnamon (depending on how much cinnamon you prefer)

                            • ¼ cup of sugar

                            • ¼ cup of butter melted

                            Ingredients (For the Dipping Glaze)

                            • 1 cup of powdered sugar

                            • ¼ cup of apple cider


                            In a large mixing bowl, mix the dry cake mix, apple cider, apple sauce, water and eggs.  Add in the brown sugar. And vanilla to the cake mix batter

                            Pour into a greased 7” bundt pan

                            Bake in a 350 degree oven for 45 minutes, check after 35 mins.

                            Apple Cider Dipping Glaze:

                            While the cake is baking, prepare apple cider glaze.  Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.

                            In a separate bowl, mix cinnamon with sugar

                            Once the cake has cooled, brush or pour the melted butter over the entire surface.  Rub cinnamon sugar mixture until evenly coated.

                            Serve with the apple cider glazed dip or drizzle over the cake.

                            Apple Sauce Cupcakes


                            • 1 cup of granulated sugar

                            • ½ cup of unsalted butter room temperature

                            • 1 large egg room temperature

                            • ½ teaspoon vanilla extract

                            • 2 cups of all purpose flour

                            • ½ teaspoon salt

                            • 1 teaspoon baking powder

                            • ½ teaspoon baking soda

                            • 1 teaspoon cinnamon

                            • ¼ teaspoon ginger

                            • ¼ teaspoon nutmeg

                            • 1 cup of unsweetened applesauce

                            • 12 tootsie rolls

                            • 12 green gummy leaves

                            • Red food coloring


                            Vanilla frosting from icing bar or store bought which you add red food coloring to

                            Preheat oven to 350 degrees and line cupcake pan with liners.  Set aside

                            In a large bowl, cream together butter and sugar.  Add egg and vanilla and mix until combined.

                            In a separate bowl, whisk together all of the dry ingredients.  Flour, salt, cinnamon, ginger, nutmeg, baking powder, and baking soda

                            Add half of the dry ingredients to the butter mixture and stir until just incorporated.   Add half of the applesauce and mix until just incorporated.  Repeat once more until all ingredients are incorporated into the batter.  Do not overmix.

                            Pour batter into cupcake liners, filling each 2/3 full.  Bake in preheated oven for 15-20 minutes.  

                            Remove pan from oven and allow to cool completely.

                            Once cupcakes are cool, ice with red icing by using a piping bag, zip lock or just by hand.  Add the tootsie roll to the center to look like the stem and the leaf on the side.

                            Makes 12 cupcakes



                            • ¾ cup of unsalted butter, melted and cooled

                              1 cup light brown sugar

                              ¾ cup granulated sugar

                              2 large eggs at room temperature

                              2 teaspoons of vanilla

                              2 cups of flour

                              1 teaspoon of baking powder

                              ½ teaspoon of salt

                              ½ bag (1 cup) white chocolate chips

                            1. Preheat oven to 350 degrees

                            2. IPrepare a 9 x 13 inch pan by linining with parchment paper or foil
                            3. In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until completely combined.

                            4. Mix in flour, baking powder and salt until combined.

                            5. Mix in chocolate chips and spread into prepared pan
                            6. Bake for 25 minutes
                            7. Cool completely and cut into bars

                            Ultimate Chocolate Cupcakes


                            • 1 ½ cups Flour

                              1 ½ cups Sugar

                              ¾ cup of unsweetened cocoa powder

                              ¾ teaspoon of Salt

                              1 ½ teaspoon of Baking soda

                              ¾ teaspoon of Baking powder

                              2 large eggs

                              ¾ cup of buttermilk

                              ¼ cup Vegetable oil

                              1 teaspoon Vanilla extract

                              ¾ cup of warm water

                            1. Preheat oven to 325 degrees, line a cupcake pan with cupcake liners.  If you have two pans line two pans as this recipe will make 24 cupcakes
                            2. In a mixer, combine flour, sugar, cocoa powder on low speed, add in salt, mix and then add baking soda, then baking powder mix it well, every once in a while stop mixer and push the sides down.  Add  two eggs, add buttermilk mix on low then add vegetable oil and vanilla extract and last add the warm water.  Once all ingredients are mixed together, turn mixer to medium and beat for one more minute.  You can fill your cupcake liners about ¾ of the way full.
                            3. Bake for 20 minutes

                            4. Remove and cool completely then head on over to the icing bar and pick an icing out to make and ice your cupcakes.

                            Cookies and Cream Bars


                            • ½ cup of butter softened

                            • 8 oz. cream cheese softened
                            • 1 ¾ cups sugar
                            • 2 large eggs plus 1 yolk

                            • 1 teaspoon of vanilla extract
                            • 2 ¼ cup of all purpose flour
                            • ½ teaspoon of baking powder
                            • ½ teaspoon salt
                            • ¾ cup of mini chocolate chips plus 2 tablespoons of mini chips
                            • 18 crushed oreo cookies plus 6 crushed oreo cookies (divide the 6 from the rest). Do not over crush you want to have cookie pieces in these bars

                            1. Preheat oven to 350F and grease a 13×9 pan.
                            2. In mixer, cream together butter and cream cheese.
                            3. Scrape down sides of bowl with a spatula and beat in sugar until light and fluffy.
                            4. Add eggs and then vanilla.
                            5. Gradually mix  the flour, baking powder and salt into your cream cheese mixture until completely combined (be sure to pause occasionally to scrape down sides of bowl).
                            6. Stir in mini chocolate chips and 18 crushed Oreos.
                            7. Spread into prepared pan and sprinkle the additional 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies overtop.
                            8. Bake for 30-35 minutes (edges will begin to turn golden brown) and allow to cool before cutting and serving.
                            Cotton Candy Dip


                            • 1 oz block cream cheese 8-, softened
                            • 1 cup heavy whipping cream
                            • 6 oz . cotton candy
                            • 1/2 cup powdered sugar
                            • gel food coloring if desired
                            • Graham Crakers or cookies for dipping
                            1. Pour the heavy whipping cream into a small bowl and add in the cotton candy. The cream will instantly dissolve the cotton candy. Using a mixer, beat the cream until soft peaks form. Set aside. 
                            2. In a medium bowl, mix together the cream cheese and powdered sugar until smooth. 

                            Mix in the whipped cream mixture. 

                            1. If desired, add a couple drops of gel food coloring to reach the desired color. 
                            2. Chill for an hour and serve with cookies or graham crackers.
                            Strawberry Shortcake Cups


                            • Clear plastic cups

                            • 3 cups of strawberries, cleaned and cut into slices 

                            • ¼ cup of sugar

                            • One package of pillsbury buttermilk biscuits

                            • One cup of heavy cream

                            • ¼ cup of powdered sugar

                            • 1 teaspoon of cinnamon


                            1) Pre-heat oven to 350 degrees

                            2) Place biscuits on parchment lined cookie sheet and bake for 12-15 minutes.  Remove from oven and cool completely

                            3) Prepare strawberries by washing and slicing the top off then cut into slices and put into a bowl.  Sprinkle with ¼ cup of sugar and mix.  Set aside

                            4)  Prepare whipped cream.  In a stand or hand mixer, pour one cup of heavy whipping cream.  Start with mixer on low and as the cream looks like it is thickening, mix on high.  Gradually add in powdered sugar a little at a time.  Continue to mix until stiff peaks. Form and it looks like whipped cream.  Add in the cinnamon and quickly mix.

                            Putting the Cups Together:

                            Start by adding strawberries into the bottom of the cup, layer on some whipped cream, then the biscuit.  You may need to push the bisquit down for a tight fit.  Continue to layer more strawberries then finish with whipped cream on the top.  You can decorate by adding one whole strawberry to the edge of the cup.

                            Refrigerate until ready to serve.

                            Beach Pudding Cups


                            • 3 Small plastic cups

                            • One package of Vanilla pudding mix

                            • Milk

                            • Blue food coloring

                            • Fish candy

                            • Umbrella toothpicks

                            • Graham cracker crumbs


                            1) In a small bowl, mix one package of pudding with one cup of milk, whisk well and add a drop of blue food coloring.  refrigerate until pudding sets (approx.. 45 minutes).  Once pudding is set, you can layer everything into the cups.

                            2) Put pudding on bottom of cup, sprinkle some graham cracker crumbs to look like sand, add another layer of pudding, then crumbs until you get to the top.  Decorate by adding a gummy fish along with a gummy umbrella.

                            This recipe. Makes approximately 3 cups

                            Snicker Doodle Cookies


                            • 2 ½ cups flour

                            • 1 teaspoon baking soda

                            • 2 teaspoons of cream of tarter

                            • ½ teaspoon of salt

                            • 2 sticks of butter softened

                            • 1 ¾ cups of granulated sugar

                            • 1 teaspoon of vanilla

                            • 2 eggs

                            • 1 ½ teaspoon of cinnamon

                            • 4 tablespoons of sugar


                            1) Set oven to 400 degrees

                            2) In a bowl, measure the dry ingredients—flour, baking soda, cream of tarter and salt.  Mix until incorporated and set aside

                            3) In mixer, combine butter and sugar until light and fluffy.  Add in vanilla and continue to mix for 3-4 minutes.  With mixer on low, add in two eggs and scrape down the sides of your bowl.

                            4) Add the flour mixture in to the mixer in 3 parts until all of the flour has mixed in an disappeared.  Put dough into refridgerator for 30 minutes to chill

                            5) Mix cinnamon and sugar together into a small bowl.

                            6) After 30 minutes, take chilled dough out and roll into small balls.  Roll those balls into the cinnamon sugar mixture and put on a greased or parchment lined cookie sheet about 2 inches apart.

                            7) Bake for 6 minutes and check.  If they are just starting to brown around the edges but still looked uncooked in the middle—they are done.  The secret to the chewy cookie is to not over bake.

                            Circus Rice Krispie Treats


                            • 8” or 9” square pan

                            • One stick of butter

                            • 1 ½ bags of marshmallows

                            • 4 ½ cups of Rice Krispies

                            • 1 bag of Keebler Frosted Animal Cookies

                            • 2 tablespoons of nonpareils


                            1) Spray or butter your 8” or 9” square pan

                            2) Pick 12 cookies from the bag and set aside. Take the remaining cookies and put them into a zip lock bag. Using a rolling pin, crush cookies into crumbs.

                            3) Melt butter in a large pan on medium heat. Once melted, add the marshmallows and stir until 75% melted and remove from heat and continue to stir until all marshmallows are melted. Add in the crushed cookies and one tablespoon of the nonpareils.

                            4) Once everything is mixed together add in the Rice Krispies and stir until completely covered in the marshmallow mixture. Pour into the greased pan.

                            5) Sprinkle the remaining one tablespoon of nonpareils over the top and decorate with the 12 cookies you set aside. Because the mixture is still hot, you can stand the cookies up.

                            6) Cool completely then cut them into squares.

                            Vanilla Explosion Cupcakes


                            • 1 1/4 cup all-purpose flour (162 grams)
                            • 1 cup sugar (200 grams)
                            • 1 1/2 tsp baking powder (6 grams)
                            • 3/4 tsp salt (4 grams)
                            • 1/2 cup buttermilk (120 grams)
                            • 1/4 cup vegetable oil (56 grams)
                            • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
                            • 1 large egg, room temp (57 grams)
                            • 1/2 cup water (118 grams)
                            • Sprinkles

                            Vanilla Buttercream Frosting:

                            • 1 cup unsalted butter, room temperature (217 grams)
                            • 1/2 tsp salt (3 grams)
                            •  1 1/2 tsp vanilla extract or vanilla bean paste (6 grams)
                            • 3 1/2 cups powdered sugar (454 grams) – or a 1 lb bag
                            • 1 Tbsp heavy cream (or whipping cream) (15 grams)


                            1) Mix all dry ingredients into a bowl and whisk.

                            2) Pour in buttermilk until combined.

                            3) Next add vegetable oil, vanilla, egg, and water. Wiggle and Whisk until combined.

                            4) Pour into the prepared cupcake pan with fancy wrappers.  Fill about 3/4 full.

                            5) Bake in the oven for 15-18 minutes.

                            6) While cooling, mix the icing:

                            Cream butter until very creamy

                            Add salt and vanilla

                            Slowly add in powdered sugar and heavy cream.  If too thick, add more cream a tablespoon at a time, if too thin, add more powdered sugar.

                            7) When cupcakes are cool, take a melon baller or spoon and make a nice well without going all the way through. Sprinkle your sprinkles in the hole. Then ice cupcakes and sprinkle more sprinkles to the top!

                            Vanilla Funfetti Fudge


                            • 2 2/3 cup white chocolate chips 16 ounces 
                            • can sweetened condensed milk 14 ounces
                            • tablespoon vanilla extract
                            • 1/2 tsp. salt
                            • 1/2 cup of rainbow sprinkles


                            1) Prepare an 8-inch or 9-inch square baking pan by lining it with greased parchment paper or non-stick foil.

                            2) In a large, microwave-safe bowl place the white chocolate chips and a  can of sweetened condensed milk. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. If necessary, microwave for additional 15-second intervals.

                            3) Instead of melting in the microwave, you can also melt the chocolate and milk in the top of a double boiler or in a bowl on top of a saucepan of simmering water.

                            4) Stir in a vanilla extract and a pinch of salt. Gently fold in any sprinkles. 

                            5) Pour and spread evenly in the prepared pan. Chill in the refrigerator several hours, until very well set. Cut into squares. 

                            Funfetti Cake Batter Popcorn


                            • 12 cups of lightly salted popcorn
                            • 16 ounces white chocolate (chips, bark or vanilla candy coating works great)
                            • 1/2 cup funfetti cake mix
                            • 1/4 cup sprinkles, more if you’d like


                            1) Place popped popcorn in a large bowl.

                            2) Melt white chocolate in the microwave according to package directions. Then stir cake mix into melted chocolate and pour over popcorn. Combine until the popcorn is fully coated.

                            3) Spread popcorn out on parchment paper-lined cookie sheet then add the sprinkles on top. Let cool completely, then break into smaller pieces. Enjoy!


                            • Store in a zip-top bag or airtight container at room temperature for 1-2 days.
                            • To gift: Place in a mason jar and tie with a bow
                            Chocolate Cake Pops


                            • 1 3/4 cup flour
                            • 3/4 cup cocoa powder
                            • 1 3/4 cup of sugar
                            • 2 teaspoons of Baking Soda
                            • 1 teaspoon of Baking Powder
                            • 1 teaspoon salt
                            • 2 teaspoons of espresso powder
                            • 2 eggs
                            • 2 teaspoons of vanilla extract
                            • 1 cup of buttermilk
                            • 1/2 cup of vegetable oil
                            • 1 cup of very hot water
                            • Lollipop sticks
                            • Chocolate chips or melting chocolate
                            • sprinkles


                            1) Preheat oven to 350 degrees

                            2) Spray two 8″ round cake pans

                            3) In a large bowl, mix the dry ingredients–flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.  Whisk dry ingredients until well combined. 

                            4) In a separate bowl, whisk the eggs and vanilla then add in the buttermilk, oil, and very hot water.  Whisk until combined.

                            5) Add the wet ingredients into the dry ingredients and continue to whisk until well combined.

                            6) Divide batter into the two separate cake pans.

                            7) Bake for 25 minutes.

                            8) Cool cakes completely.

                            Making The Pops:

                            1) In a large bowl, crumble one of the cake layers into fine crumbs.

                            2) Add two cups of chocolate icing to the cake crumbs and mix until well combined.

                            3) Roll small balls and put on a cookie sheet.

                            4) Refrigerate for at least 2 hours or even overnight.

                            5) Melt the chocolate in the microwave according to the package. Make sure to keep an eye on the chocolate because it can burn easily.

                            6) Once your chocolate is ready, put sticks into the cake balls and dip them in the chocolate until completely coated.  Add sprinkles!! 

                            Chocolate Chip Cookies


                            • 2 cups all-purpose flour
                            • 1 teaspoon baking soda
                            • 1 teaspoon salt
                            • 1 cup unsalted butter (2 sticks) softened
                            • ¾ cup granulated sugar
                            • ¾ cup packed brown sugar
                            • 1 teaspoon of vanilla extract
                            • 2 large eggs
                            • one package of instant vanilla pudding mix
                            • 2 cups of chocolate chips


                            1) Preheat oven to 350 degrees

                            2) Prepare cookie sheets by covering in parchment paper for easy removal

                            3) Cream softened butter in a mixer until smooth and creamy, add in both sugars (brown & white) and mix on high speed until creamy and smooth.  Add in two eggs and vanilla and continue to mix on high until everything is combined.  Add the package of pudding mix while mixing on low and gradually turn the mixer on high so that everything is very fluffy and mixed well.  Turn mixer to lowest speed and slowly add flour, salt, and baking soda.

                            4) Finally, add chocolate chips and mix on low for about 30 seconds all the while you are wiggling to add that extra love.

                            5) Scoop onto cookie sheets and put them into the preheated oven.  Bake for 6 minutes, check and then bake for another 2 if needed. 


                            • Keep your eye on the cookies, because they are best if taken out where the center is not really baked through.  This will make for a much chewier soft cookie!
                            Funfetti Edible Cookie Dough


                            • 1/2 c butter, softened, room temperature
                            • 1/2 c sugar
                            • 1 c all-purpose flour
                            • 1 T milk
                            • 2-3 tsp vanilla extract
                            • 1/4 tsp salt
                            • 2-3 T rainbow sprinkles


                            1) Using a standing or hand mixer, cream butter, and sugar until light and fluffy. This should take about 2-3 minutes.

                            2) Add in salt, vanilla, and milk and mix together.

                            3) Slowly add in flour and mix until smooth.

                            4) Stir in sprinkles.

                            5) Roll into bite-sized balls or eat straight from the bowl! If the dough is not rolling easily, chill for about 15-20 minutes and then roll.

                            6) Keep refrigerated for up to 5 days.


                            • For your safety, it is recommended that you microwave your flour in a microwave-safe dish for about 1 minute to a temperature of 165°F to kill off any bacteria. You can do this in the oven as well.
                            Sprinkle Pudding Cookies


                            • ¾ cup butter softened
                            • 1 cup of sugar
                            • 1 egg plus 1 yolk
                            • 1 teas. Vanilla extract
                            • 1 teas. Baking soda
                            • ½ teas. Salt
                            • 1 packet of vanilla instant pudding mix
                            • 2 cups flour
                            • ½ cup of sprinkles


                            1) Preheat oven to 350 degrees

                            2) Prepare your cookie sheets by covering with parchment paper

                            3) In the bowl of your mixer, beat the butter and sugar on medium speed for 2 minutes until light and fluffy, add in the egg, vanilla, baking soda, and salt.  Beat on high until combined.  Make sure to scrape the sides of the bowl as necessary.

                            4) Next, mix in the pudding mix for 30 seconds on low then to high

                            5) Turn the mixer back to low and add the flour, mixing until all ingredients are combined.

                            6)Finally, add in the sprinkles and wiggle for about 30 seconds.

                            7) Using a medium-size cookie scoop or tablespoon, drop dough onto cookie sheet about 2 inches apart.  Bake for 8 minutes and check.  If cookies are not quite set but almost, then that means they are done.  You do not want to overbake these cookies.  They will be super soft and chewy.

                            8) Allow to cool for 3 minutes then remove from baking sheet

                            Chocolate Gooey Brownies with Peanut Butter Icing


                            • ¾ cup cocoa powder
                            • ½ teaspoon baking soda
                            • 2 sticks of butter melted
                            • ½ cup of boiling water
                            • 2 cups of sugar
                            • 2 eggs
                            • 1 1/3 cup of all-purpose flour
                            • 1 teas. Vanilla extract
                            • ¼ teas. Salt
                            • 1 cup of chocolate chips


                            1) Heat oven to 350 degrees

                            2) Prepare by spraying two 8” square pans or one 13 x 9 x 2 pan 

                            3) In a large bowl with a whisk, stir together cocoa powder and baking soda until mixed.  Add in half of the melted butter and add the boiling water.  Stir or whisk until mixture thickens. Whisk in eggs, sugar and whisk until smooth.  Add flour, vanilla and salt.  Blend everything completely with your whisk and a little wiggle.  Stir in the chocolate chips and add a few more wiggles. 

                            4) Pour into prepared pans or pan.

                            5) Bake for 30-35 minutes.

                            6) While the brownies are baking you can make the Peanut Butter Icing. See the recipe for this In the Icing Bar below.

                            S’more Bites


                            • 1 cup graham cracker crumbs
                            • 5-6 tablespoons melted butter
                            • ¼ cup powdered sugar
                            • 12 large marshmallows
                            • Hershey bars


                            1) Preheat over to 350 degrees

                            2) Grease mini muffin pan with non-stick butter spray

                            3) In a medium-size bowl, mix graham cracker crumbs, powdered sugar, and butter with a spoon.

                            4) Evenly distribute the mixture to the 24 mini muffin cups.  Press in firmly along the bottom and sides to make a “cup”

                            5) Bake for 5 minutes

                            6) While they are baking cut 12 large marshmallows in half

                            7) Remove the pans from the oven and place two sections of a Hershey Bar in the graham cracker cup and cover with ½ of marshmallow (cut side facing down)

                            8) Turn your oven on broil

                            9) Put the pan back in the oven and broil for 1 minute, check to see if they need a little more browning. Check them every couple minutes and take out as soon as they start to brown.

                            10) Cool for one hour

                            Chocolate Fudge


                            • 3 cups semi-sweet chocolate chips
                            • 1 (14 ounce) can sweetened condensed milk
                            • 2 tablespoons of butter
                            • 1 cup of chopped walnuts or pecans optional


                            1) Line an 8-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.

                            2) Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth.

                            3) Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.

                            4) Refrigerate for at least 3 hours or until fully chilled and the fudge is firm. Remove from the pan using the overhang from the parchment paper or foil, slice the fudge into pieces, and enjoy.


                            • Store leftover fudge in an airtight container in the refrigerator for up to one week. 

                            The Icing Bar

                            Below you will find a list of all of our  Icing recipes. Each of these recipes has a corresponding full instructional video from the Whisk Studio Page. Click Here to see all the videos.

                            Nutella Buttercream Icing


                            • 1 stick of butter softened

                            • ¾ cup of Nutella

                            • ½ teaspoon of salt

                            • 1 teaspoon of vanilla

                            • 3 cups of confectioner sugar

                            • 4-6 teaspoons of heavy cream


                            In a mixer on low speed, cream butter and Nutella together until smooth.  Add salt and vanilla until well combined.  With mixer on low, add the confectioner sugar one cup at a time while alternating with the heavy cream.  Once all 3 cups of confectioner sugar has been added, you can add more heavy cream if needed to achieve a light fluffy icing.  Mix on high for about one minute.

                            Vanilla Buttercream Icing


                            • 2 sticks of unsalted butter softened
                            • 4 cups of powdered sugar
                            • 1 tablespoon of vanilla extract
                            • 1 teaspoon of salt
                            • 4 tablespoons of heavy cream


                            In a mixer, cream butter until light and creamy, add in vanilla extract and salt and beat on high until combined.  Slowly at low speed, beat in one cup of powdered sugar at a time alternating with one tablespoon of the heavy cream at a time.  Once all 4 cups of sugar and all 4 tablespoons of cream have been added, beat on high until light and fluffy.


                            • If your icing seems too thick, you can always add extra cream, if too thin then add extra sugar.
                            • You can use other extracts for different flavors.
                            Chocolate Butter Cream Icing


                            • 2 sticks of unsalted butter softened
                            • ½ cup of cocoa powder
                            • 4 cups of powdered sugar
                            • 1 tablespoon of vanilla extract
                            • 1 teaspoon of salt
                            • 4 tablespoons of heavy cream


                            In a mixer, cream butter until light and creamy, add in vanilla extract and salt and beat on high until combined.  Slowly on low speed add in the cocoa powder.  Slowly at low speed, beat in one cup of powdered sugar at a time alternating with one tablespoon of the heavy cream at a time.  Once all 4 cups of sugar and all 4 tablespoons of cream have been added, beat on high until light and fluffy.  Most likely this recipe will need more heavy cream, as the cocoa tends to make it thick.


                            • If your icing seems too thick, you can always add extra cream, if too thin then add extra sugar.

                            Peanut Butter Cream Icing


                            • 2 sticks of unsalted butter softened
                            • 1 cup of creamy peanut butter
                            • 4 cups of powdered sugar
                            • 1 tablespoon of vanilla extract
                            • 1 teaspoon of salt
                            • 4 tablespoons of heavy cream


                            In a mixer, cream butter until light and creamy, add in vanilla extract and salt and beat on high until combined. Beat in Peanut butter until well combined. Slowly at low speed, beat in one cup of powdered sugar at a time alternating with one tablespoon of the heavy cream at a time. Once all 4 cups of sugar and all 4 tablespoons of cream have been added, beat on high until light and fluffy.


                            • If the icing seems too thick you can always add in extra cream. If too thin add in more sugar.
                            Cream Cheese Icing


                            • 1 stick of butter softened

                            • 8 oz. cream cheese softened

                            • 1 teaspoon of vanilla

                            • ¼ teaspoon of salt

                            • 4 cups of confectioner sugar

                            With a mixer beat the butter and cream cheese until well combined, add in the vanilla and salt.  Slowly add in the confectioner sugar one cup at a time, scraping down the sides.  Once all of the confectioner sugar has been added, beat for about 30 seconds on high until light and fluffy.

                            Find all of our instructional videos on the Whisk Studio page