We’re Gonna Need A Bigger Boat

Yesterday, the lovely Jackie posted my tutorial for Shark Cupcakes on her blog, La Casa de Sweets. Today, I’ll show you how to make the shark fin cupcake toppers!

If the shark cookie toppers are too much work or if you want additional toppers to accompany them, these fin cookies are super easy to make! The best part is that you only need a simple heart cookie cutter to make these, like this one:

To make these toppers, you’ll need:

– Rolled cookie dough

– Heart cookie cutter

– Knife

– Craft picks or lollipop sticks

– Gray royal icing

– Piping bag with tip #3

– Cupcakes

– Buttercream tinted blue

– Spatula

Start by cutting out the heart shape.

With the heart shape flipped upside down, use your knife to cut the bottom off. It will look like this:

Using the heart cutter, cut an arc into the fin to shape the curved rear portion of the fin.

You’ll end up with a cookie shaped like this:

Gently insert a pick into the bottom of the shark fin. This will make your cookies more like cupcake toppers. I used Woodsies Craft Picks (they were the perfect size for the cupcakes) but you can use lollipop sticks as well – just make sure that the sticks are on the small side.

And now it’s time to decorate the fins!

Use the gray royal icing in your piping bag and outline the shark fin.

Immediately flood the gray outline. Let it dry for a couple of hours.

Now all you have to do is make some cupcakes and use your spatula to spread the buttercream on like waves.

And FIN!

*See what I did there?


EasyPeasy Shark Cupcakes

Dying to take a bite out of some mouth-watering shark cupcakes? Head on over to La Casa de Sweets where I’ll show you how to make these fiercely delicious cupcake toppers. Not only are they tasty, they’re super easy to make as well – you only need your oval and star cookie cutters.  If you’d like to know how to make the fin toppers, stop on by tomorrow for another easypeasy tutorial!

Thanks again to Jackie, for allowing me my very first guest post! She’s incredibly talented and has an adorable blog – make sure you go visit her!

For Mikey: Nutter Butter Chocolate Cupcakes

These cupcakes are for Jennifer Perillo’s husband. He recently passed away from a heart attack. You can read her heart wrenching post here. I cannot even begin to imagine what Jennifer is going through. My heart goes out to her and her family. It saddens me that I had to come across her wonderful blog through such a tragedy.

Her husband loved peanut butter cream pie and she encouraged everyone to make a pie and share it within someone they love. I decided to make these cupcakes and share them with my niece and nephew.

She has received an amazing outpouring of support from the blogging community. I am not huge in the blogging community. I have never met any of the people whose blogs I read. But everyday, I check in to my favorite blogs and everyday, I am inspired by them. The support that she has received has made me proud to be a spectator in that great community.

I am very late in making these and even later in sharing them with all of you. But for anyone reading this, my hope is that you are as touched as I was and that it can remind you to hold on dearly to those that you love.


Makes 36 cupcakes

For the cupcakes you’ll need:

2 eggs

1 1/2 cups light brown sugar

1 cup + 2 tbsp. heavy cream

1 cup butter melted

2 tsp. vanilla

4 tbsp. sour cream

2 1/4 cups flour

1/2 cup cocoa

2 1/2 tsp. baking soda

1 tsp. salt

A bag of Nutter Butter Bites

Start by preheating your oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Using your mixer, whisk the eggs and sugar together until you get a smooth consistency. Add the milk, cream, butter, and vanilla and mix until combined. Then add the sour cream. In a separate bowl, sift the flour, cocoa, baking soda, and salt together. All of your dry ingredients to the wet mixture. Place two Nutter Butter Bites on the bottom of each liner. Fill each liner with the batter 2/3 full. Bake for 15-18 minutes.

For the frosting you’ll need:

1 1/2 cups softened butter

18 oz. of peanut butter

3 tsp. vanilla

7 tbsp. milk

8-10 cups of powdered sugar

With your electric mixer, cream the butter and peanut butter together until you get a smooth consistency. On the lowest speed, slowly add the powdered sugar. Then slowly add the milk and vanilla to the mix. Mix until you get a smooth frosting. If it is too thick, feel free to add more milk. If it is too runny, feel free to add more powdered sugar.

Finish by frosting your cupcakes. I ran out of Nutter Butter Bites but if you have extra, feel free to experiment. Try crushing some up and adding it to the frosting. Or, top each cupcake with one. In my opinion, you can never have too much peanut butter (unless you’re allergic, of course).

*Adapted from Jessica’s recipe at How Sweet It Is. Another wonderful blog I’ve recently found and fallen in love with.

Green & White Cupcake Tower

I had the honor of making a cupcake tower for a wedding this past weekend. The bride wanted green and white as the main colors with flower and leaf accents.

Red velvet with almond buttercream, mint chocolate filled with chocolate mousse and topped with mint buttercream, and vanilla filled with strawberry pudding and topped with strawberry buttercream. The leaves and flowers are a mix of fondant and gumpaste, with edible beads and disco dust. All topped with a mint chocolate cake decorated with mint buttercream and a fondant/gumpaste flower.

Congratulations Danielle & Craig!

*Hugs* for i am baker

The wonderful Amanda of i am baker was kind enough to post my black and red cupcake tower on her blog. To say that I am honored is an understatement. I am a huge fan of her blog – she is one of the many great bloggers that inspire me to keep learning and growing with my baking.

If you get a chance, go check out some of the other sweet creations that she posted. Like this amazing cake pop display from Sweet As Sugar. So unique. I am literally in awe.

Or this wonderfully colorful collage from erin childs. I wish I was talented enough to create such a beautiful combination of photos.

Thank you so very much Amanda!

Bridal Shower Cupcakes

Cupcakes for a very sweet girl’s wedding shower. Marble cupcakes with vanilla buttercream. Half the cupcakes were filled with vanilla mousse and the other half were topped with decorated vanilla cookies.

The cupcakes were designed around her shower invites and wedding invites. Green, ivory, and white are the main colors for both the events. Her wedding invites have a tree with their initials and a heart carved into it, very sweet. I used that idea to make the designs on the cookies.

Best of all, I get to make her wedding cupcakes as well!

The Cupcake Blog

Amanda of The Cupcake Blog was kind enough to feature my black and red wedding cupcake tower.

Head on over to her blog and check out all of the awesome cupcake creations she posts!

Black & Red Wedding Cupcakes

I am slowly getting back into the swing of things. I cannot wait to get back to baking! These cupcakes were for a friend’s wedding. I completed the order several days after Baby J was born, although I had the cupcakes frozen, the sugar flowers created ahead of time, and the help of family – thankfully!

This was my first attempt at freezing cupcakes and I was pretty pleased with the results. To freeze the cupcakes, I placed them in the freezer until they were frozen and then stored them in large ziploc bags.

The cupcakes were red velvet, chocolate, and vanilla with vanilla buttercream. I made the flowers with royal icing.

I wasn’t thrilled with the cupcake liners available at the local craft stores so I decided to make my own black and red liners with cardstock and this DIY tutorial.

Along with the cupcakes, I made a small 6 inch cake for the bride and groom. Vanilla cake with vanilla buttercream, covered in fondant and decorated with buttercream and royal icing flowers.

Congratulations to the married couple!

Bring On Spring!

Okay so maybe it’s a little early for Spring wishes. But I can’t help but hope for an early Spring when I look at these cupcakes. These are my practice cupcakes after the second and third class of the Wilton Method Course 2: Flowers and Cake Design.

Apple blossoms:


And pink violets:

The cupcakes are a red velvet recipe, but with purple dye instead – so purple velvet? Sounds royal. I topped each cupcake off with almond buttercream.

I’m a big fan of these dainty flowers, I’d love to make hundreds and cover a wedding cake with them someday. In the meantime, I’ll keep hoping for an early Spring and weather over 40 degrees!

This has made my day…

Cupcakes Take The Cake (one of the best cupcake blogs around) posted my owl cupcakes!

Click here to see the full post. It has made me so unbelievably giddy 🙂

Thank you so much for posting my cupcakes Rachel!

  • Welcome!

    I inherited my passion for baking from the best baker and teacher I know, my grandmother Elisabeth. Today, I embark on my baking adventures with the help of my trusted sidekick, my sweet daughter Jude. Thanks for stopping by!
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