helloooooooo!!!!!!\n\nI am developing some Christmas deserts and I need some help seeing if they are actually good\n\nSince I have no idea how to get measurements right when making a cake or cookie or cupcake from scratch I got some recipes off the internet here’s where I got them from:\n\nCake\n[URL]https://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe-1942194[/URL]\n[URL]https://www.foodnetwork.com/recipes/stuffed-pinata-cake-3364943[/URL]\n[URL]https://www.epicurious.com/recipes/member/views/vegan-fondant-1246151[/URL]\n\nCupcake\n[URL]https://www.foodnetwork.com/recipes/food-network-kitchen/vanilla-cupcakes-recipe2-2042539[/URL]\n\nCookie\n[URL]https://www.foodnetwork.com/recipes/classic-thumbprint-cookies-recipe-1970953[/URL]\n\nAnd here’s what I made\n\nCake\nChristmas present cake\n\n\n\nSpecial ingredients:\n\n\n+ Red and green m&ms\n\n\n\nRed Fondant ingredients:\n\n\n+Red food dye\n\n\n+1 tablespoon plus 2 teaspoons agar agar\n\n\n+1/4 cup cold water\n\n\n+1/2 cup Glucose\n\n\n+2 tablespoons solid vegetable shortening\n\n\n+1 tablespoon Glycerin\n\n\n+6 cups sifted confectioner's sugar.\n\n\n\n\nGreen fondant ingredients\n\n\n+Green food dye\n\n\n+ 1/2 tablespoon and 1 teaspoon agar agar\n\n\n+1/8 cup cold water\n\n\n+1/4 cup Glucose\n\n\n+1 tablespoons solid vegetable shortening\n\n\n+1/2 tablespoon Glycerin\n\n\n+3 cups sifted confectioner's sugar\n\n\n\n\nButtercream ingredients\n\n\n3 cups confectioners' sugar\n\n\n1 cup butter\n\n\n1 teaspoon vanilla extract\n\n1 to 2 tablespoons whipping cream\n\n\n\n\n\nCake ingredients:\n\n\n+12 tablespoons (1 1/2 sticks) unsalted butter, at room \n\ntemperature, plus more for greasing the pans\n\n\n+2 1/2 cups all-purpose flour\n\n\n+1 tablespoon baking powder\n\n\n+1/2 teaspoon fine salt\n\n\n+1 cup whole milk, at room temperature\n\n\n+1 tablespoon pure vanilla extract\n\n\n+3 large eggs plus 1 large egg yolk, at room temperature\n\n\n+1 1/2 cups sugar\n\n\nSupplies:\n\n\n1 whisk\n\n\n1 mixer\n\n\n2 medium bowls\n\n\n3 cake pans\n\n\nBaking instructions\n\nStep 1\n\nPreheat the oven to 350 degrees F. Grease 3 9-inch square cake pans with butter and line the bottom of each with parchment.\n\n\nStep 2\n\nWhisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy.\n\n\nStep 3\n\nAdd about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.\n\n\nStep 4\n\nDivide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.\n\nButtercream instructions\n\nStep 1\n\nIn a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.\n Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.\n\n\nFondant instruction\n\nStep 1\n\nCombine agar agar and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin and red food dye. Cool until lukewarm. \n\n\nStep 2\n\nPlace 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.\n\n\nStep3\n\nDo the same thing as you did with the red fondant except using green food dye and less ingredients\n\n\nStuffing instructions\n\n\nStep 1\n\ntake the bottom cake and place it onto parchment paper Then take the middle cake and place it onto parchment paper.\n\nStep 2\n\ncut a 4 inch circle in the center of the middle cake then add it onto the bottom cake. Fill the circle with m&ms and finally add the top cake on the top of the other two.\n\n\nDecorating instructions\n\n\nStep 1\n\nCover the cake in butter cream until a thin layer forms.\n\n\nStep 2\n\ncover the cakes layers with red fondant then add green fondant to decorate as ribbons. \n\nCupcake\nChristmas cupcake\n\n\nSpecial ingredients:\n\n\n+ 1/2 tsp peppermint extract\n\n\n+2 peppermint candies per cupcake\n\n\n+ 1 candy cane per cupcake \n\n\n+ 1/2 tsp cinnamon powder\n\n\n+ 1/2 powdered ginger\n\n\n+ 1/2 clove\n\n\n+ 1/2 molasses\n\n\n+1 bag of nutmeg (toppings)\n\n\n+ 1 bag of red green and white sprinkles (toppings)\n\n\nCupcake ingredients:\n\n\n+ 1 1/2 cups all-purpose flour\n\n\n+ 1 1/4 teaspoons baking powder\n\n\n+ 1/4 teaspoon salt\n\n\n+ 1 stick unsalted butter, softened\n\n\n+ 1 cup sugar\n\n\n+ 2 large eggs, at room temperature\n\n\n+ 2 teaspoons vanilla extract\n\n\n+ 2/3 cup whole milk, at room temperature\n\n\nFrosting ingredients:\n\n\n+ 4 large egg whites\n\n\n+ 3/4 cup sugar\n\n\n+ 1 pinch of salt\n\n\n+ 2 sticks unsalted butter, cut into pieces, softened\n\n\nTools:\n\n\n+ 2 whisk\n\n\n+ 1 cupcake pan\n\n\n+ 1 piping nozzle\n\n\n+4 bowls\n\n\n+1 mixer\n\n\n+1 grater\n\n\nBaking instructions\n\n\nStep 1\n\n\nPreheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, cinnamon powdered ginger, molasses, cove, and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.\n\n\nStep 2\n\n\nDivide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.\n\n\nFrosting\n\n\nStep 1\n\n\nWhisk the egg whites, sugar, peppermint powder and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.\n\n\n\nStep 2\n\n\nBeat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth.\n\n\nDecorating \n\n\nStep 1\n\nSprinkle the nutmeg onto the frosting\n\nThen do the same for the sprinkles\n\n\nStep 2\n\nadd the peppermint candy on the top of the frosting\n\nStep 3\n\nand finally cut the candy canes in half and cut off half of the tips then add them to the tops of your frosting (if needed stick the candy cane into the cupcake)\n\nCookie\nGiant snowflake thumbprint cookie ❄️\n\n\n\nCookie ingredients:\n\n\n3 tsp frosting whitener\n\n1/2 cup firmly packed brown sugar\n\n1 stick of butter\n\n3 large egg yolks\n\n3 large egg whites\n\n2 tablespoons water\n\n1 1/2 teaspoons vanilla extract\n\n1/4 teaspoon salt\n\n2 cups All Purpose Flour\n\n1 cup blueberry jam\n\n\nSupplies:\n\n\nCooking Spray\n\nSnowflake cookie cutter\n\n\nStep 1\n\n\nHEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.\n\n\nStep 2\n\n\nBEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.\n\n\nStep 3\n\n\nMeasure about 1/2 a cup dough for each cookie. Form into balls by rolling between your palms. Place on prepared cookie sheet. Using the back of a 1/2 cup measuring spoon make a rounded indentation in the top of each cookie until the cookies are flat and round with risen edges to form the bottom of the cookie.\n\n\nStep 4\n\n\nFlatten half of the cookies to make a thick circle. use the snowflake cookie cutter to cut a snowflake shape out of the cookies. place the round cookies on the prepared cookie sheet to create the top of the cookies.\n\n\nStep 5\n\n\nBAKE 15 minutes. Remove from oven Place blueberry jam as needed into the indentation of each of the bottoms of the cookies. Place the tops of the cookies onto the bottoms of the cookies. Cool on baking sheet for several minutes.\n\nSooo are they any good? Sorry for the change in format I tried to make it as uniform as possible!