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Sugarlicious Paperback – February 7, 2012


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Sugarlicious + Decorating Cookies: 60+ Designs for Holidays, Celebrations & Everyday + The Complete Photo Guide to Cookie Decorating
Price for all three: $43.67

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Product Details

  • Paperback: 240 pages
  • Publisher: Harlequin; Original edition (February 7, 2012)
  • Language: English
  • ISBN-10: 0373892543
  • ISBN-13: 978-0373892549
  • Product Dimensions: 7.4 x 0.4 x 9.1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #329,986 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Meaghan Mountford has been a professional cookie decorator for over a decade. Mountford\u2019s cookies have appeared in the New York Times, the Washington Post, Modern Bride and Chocolatier magazine. She is the edible crafts editor at the popular website CraftGossip.com, and her blog, The Decorated Cookie, has been featured on hundreds of sites, including Saveur, Bright Ideas, The Hostess with the Mostess, The Kitchn, Readers Digest, and MSN. Visit her at TheDecoratedCookieBlog.com.

Excerpt. © Reprinted by permission. All rights reserved.


Recipe ingredients

Almost every recipe ingredient should be available in your supermarket. The exceptions—meringue powder, candy melts and glycerin—should be available in the baking aisle of any craft store. Check the Resources for stores and online suppliers.

Baking soda and baking powder. Both are leavening agents, and baking powder contains baking soda, but even so, don't mix these up.

Butter. Use good-quality, unsalted sticks of butter. But if you accidentally bought salted, you'll be fine. Just reduce the salt in the recipe a smidgen.

Cake flour. The recipe for petits fours calls for cake flour. Cake flour has a lower protein content than all-purpose flour, which means it produces less gluten and makes for a smoother, more tender cake.

Candy melts. These are also known as candy coating, wafers or confectionary coating. Of a similar consistency to chocolate chips and shaped like a disk, candy melts melt smoothly to easily coat sweets. Candy melts come in a variety of flavors (chocolate, peanut butter, vanilla, butterscotch) and colors (white, brown, green, orange, pink, red, purple, black, yellow, blue and more). You'll likely find the Wilton brand in the craft store. Other brands, available in specialty stores and online, include CK Products, Make 'n Mold and Merckens. Check the Resources for tips on where to buy.

Chocolate chips. To melt chocolate, chips are the easiest. Semisweet and milk chocolate are used here.

Clear vanilla extract. If it's not in your supermarket, find this in the craft store or specialty stores. This is handy when making fondant and icing as the color stays a purer white. You may use regular vanilla extract in recipes calling for clear vanilla extract, but you will need to add additional white food coloring if your decoration requires white fondant or icing.

Confectioners' sugar. Confectioners' sugar is also known as powdered or icing sugar. Choose the larger, two-pound bag, as you will use quite a bit of this. If you use organic sugar in recipes for icing or fondant, note that it is not bleached, so your icings will have a brown hue. Simply add additional white food coloring to brighten the icing or fondant.

Eggs. Crack open the large ones.

Flour. Unless otherwise noted, use all-purpose flour.

Fruit preserves. You may brush petits fours with fruit preserves between layers, or coat the tops and sides to enable fondant to adhere when covering petits fours.

Gelatin. Available in the supermarket, this is used to make homemade rolled fondant.

Glycerin. A sweet, clear, viscous liquid useful to prevent icing from drying out, this is used to make homemade rolled fondant. Find it in the craft store.

Granulated sugar. Standard table sugar will do.

Light corn syrup. This is an ingredient in royal icing, fondant and candy clay, but it also makes a great "glue" for edible crafting.

More About the Author

I've been a professional cookie decorator for over a decade. My cookies have appeared in The New York Times, The Washington Post, Brides Magazine, and Chocolatie. I'm the Edible Crafts editor at the popular website CraftGossip.com, and I write the blog The Decorated Cookie. My first book is "Cookie Sensations," and my second is "Sugarlicious: 50 Cute and Clever Treats for Every Occasion." I live in Washington, D.C. with my husband, daughter and three cats.

Customer Reviews

This book has lots of really cute ideas that kids will love.
sqertle
I am a fan of Meaghan's blog "The Decorated Cookie", and this book does not disappoint!
Heather Baird
The pictures are beautiful and the instructions are easy to follow.
Carolyn R. David

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By BB on February 11, 2012
Format: Paperback Verified Purchase
I've been a fan of Meaghan and the Decorated Cookie blog for a while now. What I love about Meaghan....besides her humor and generosity in sharing her "secrets"...is that her treats are accessible to any home cook. The ideas are darling, and with Meaghan's clear written and ILLUSTRATED instructions, they are easy to replicate.

In response to another reviewer who said the recipes and techniques are on her blog, as an avid reader of Meaghan's blog...I am pretty confident that most of the projects are new for the book. Yes, some of the techniques are on the blog, but would I rather search a blog, bring my computer to the kitchen, mess with it going into "hibernate mode" while my fingers are sticky with sugar and fondant, OR would I rather have a beautiful book? A book I can hold in my hands, a book I can make notes in, a book I can use without having to get my computer keys sticky? I always choose the book. :)

If you're looking for a book full of easy-to-recreate, fun, and colorful treats, you'll find it in Sugarlicious.
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14 of 15 people found the following review helpful By Nicole Harms on February 9, 2012
Format: Paperback Verified Purchase
I've been baking desserts and making candy for years, but I've never taken time to learn how to do the kind of decorating that would really put my sweets over the top. Lately, the deluge of adorable cake pops, custom cookies and fancy cupcakes, both on-line and in real life, have inspired me to start tinkering with different decorating techniques. This book is the perfect guide! In addition to providing ideas for tons of super cute treats, the book contains a wealth of thorough instructions as well as recipes, helpful tips and shortcuts. While I'm familiar enough with baking ingredients, I needed a primer on working with fondant, royal icing and other such materials. I'm pleased to say that I've found it! The section on packaging was a nice touch too. A long time fan of Meaghan's blog, its also just great to have so many of her pointers and tricks in one handy book! I'm looking forward to putting many of her ideas to good use and to raising my dessert making to the next level. I'm glad I got the book in time for Easter. I see little lamb cake balls (page 119) in my future!
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12 of 13 people found the following review helpful By Trisha on February 11, 2012
Format: Paperback Verified Purchase
I bought this book - actually ended up buying 5 copies to give away once I had my first copy. I absolutely love this book - there are so many great step by step tutorials for cute sweets it almost blew my mind. When it first came in the mail, my 8yr old daughter and I just sat on the couch and paged thru and found our selves squealing and laughing at all the cute stuff.

I DO think that everyone needs to know something IMPORTANT. You do NOT have to EVER have iced a cookie (or baked one for that matter) or worked with fondant AT ALL. In fact, I bought those extra copies for all my girl buddies who keep bugging me to teach them what I do! HA! Now this book can!

When I first started baking/decorating, I was overwhelmed - but this book REALLY breaks it down and tells you what you need and you would be surprised that 1/2 of the "tools" you probably have lying around your house RIGHT NOW.

My daughter and I have a plan to make each and every one of these treats - I can not wait for those memories!

This is a SWEET price for an ever SWEETER book.
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7 of 7 people found the following review helpful By Sue from Southampton on February 11, 2012
Format: Paperback
I was given this book as a present and even if I didn't bake I would just have enjoyed reading it! It has gorgeous pictures and Meaghan has a very relaxed style of writing; not at all intimidating and the recipes are surely within the capabilities of all of us.
As a very old baker(!) and coming from England, I found the recipes easy to understand, and fascinating to compare ingredients and methods. The tips are very, very useful and it is as if Meaghan were there sharing her secrets.
I would definitely recommend this book, especially as a granny of two girls who will be able to share the prep!!
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6 of 6 people found the following review helpful By Chris B on February 11, 2012
Format: Paperback
This book is jam-packed with great tips, useful recipes, and overall fantastic reference material. And that's just for starters; the pictures throughout with each project are delicious and really visually compelling. I want to eat the pictures.

Leafing through it, I find the comparison of Royal Icing and Fondant to be really useful. The recipes included for both are great reference, and the tip that contrasts gum paste with fondant really helped me understand what's going on there.

The pictures of the finished treats look awesome. The drawings helping illuminate the steps that I found throughout are not only helpful but give things a comfortable feel.

Each of the recipes have tips and advice all over them, it's like taking a really relaxed class with the author sitting right next to you helping with every step. I love that people take the time to lift the veil on all these techniques that so many other people are charging through the nose for to put on your birthday cupcakes.

Make my own petit-fours? Yes thank you. Christmas trees with ice cream cones inside, as cake toppers? Why yes, I'll have a bite of that. And the cake.

There are instructions, there are tips, there are eye-popping pictures on practically every page. Every project I turn to is exciting. Every project tells me what I'm going to need, what techniques I'm going to apply (that are covered in the book as well), what recipes I'm going to use (also covered in the book).

This may be enough to convince the wife that I need a kitchen mixer. One of those good ones. Oh, and I didn't even get to the section on wrapping and packaging the projects yet. And there are templates in the end of the book for shapes that are used throughout, and a section for making notes as well.
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