Birthday Cake Ice Cream


After discovering a really simple ice cream base that only requires 2 ingredients and NO cooking, I decided to play with it a little. My hubby’s favorite ice cream ever is Birthday Cake ice cream. Our local store brand has the best, it has real chunks of cake in it, along with sprinkles and frosting, YUM! It was fairly easy to duplicate.


For this recipe, I list a couple pre-made items. This is the cake recipe I use (it is SO good), and here is the icing recipe I use. If you’re looking to make it easier, you can always use boxed cake and canned icing. Here’s the recipe!

Birthday Cake Ice Cream

14 oz can sweetened condensed milk
2 cups cream
2 tsp vanilla
¼ cup sprinkles (jimmies work best, nonperials bleed color)
1 ½ cups cake diced or crumbled (roughly 3 cupcakes)
1 cup buttercream icing, room temp.

Slowly whisk together the first 3 ingredients. Chill in the refrigerator (or the freezer) until ice cold.

Pour your ice cream base into your ice cream machine and churn according to your machine’s directions. Once it’s reached soft serve consistency, you’re ready to add your mix ins.


Toss your sprinkles in and churn until they’re incorporated.



Fold in your cake.


And then swirl in your icing.



Don’t worry if you have a couple clumps of frosting that don’t get mixed in. I mean, really, who is going to be offended by a clump of icing? If they are, they have no business eating Birthday Cake ice cream!

Freeze in an airtight container. I like to lay saran wrap directly on the ice cream before putting the top on, it keeps it from getting freezer burn.


Look at those yummy chunks of cake!


What is it about sprinkles that makes everything look better?



Healthly popsicles (packed with fruit, fiber, and protein)


For the past few years, I’ve been on a major health kick. We’ve eliminated a lot processed foods and chemicals from our house, and we’re better for it. (Except for the excessive baking I do, I’d say we eat quite healthy). This year I discovered an incredibly easy and healthy way to make popsicles.

See, we eat a lot of smoothies here. It’s a great way to pack in a day’s worth of fruits, and maybe even some veggies. Add a little greek yogurt, and you’ve got a really healthy and filling snack.

One day I made a large smoothie for us all to share, and after filling up each cup, I had some leftover. What to do with the extra? I wasn’t going to dump it, and I really didn’t want any more than what I had. Solution: pour it into the popsicle molds. The next day I pulled these out, and the kids LOVED them. Seriously, anything frozen seems like a treat to them.


What you’ll need:
An assortment of fresh and frozen fruit (I like to use berries, bananas, which add lots of sweetness, pineapple, and melon)
Greek yogurt (or another high protein yogurt)
Juice or milk (we use vanilla almond milk)

Blend together in a blender (I use my magic bullet) until smooth. Pour into popsicle molds and freeze overnight.
If you add fruits like bananas and melons, you get a really sweet popsicle. These are a great alternative to traditional sugar water popsicles! The kids don’t even feel like they’re missing anything.IMG_0306

Salted Caramel Ice Cream


Occasionally the kitchen gods speak to me. Earlier this year I had a weird urge to make banana bread, and later that day, I read on Facebook that it was national banana bread day. Talk about weird! (I rarely make banana bread, so especially weird!) This time it was ice cream. It’s summer time, and finally getting hot around here. I pulled out my ice cream maker and threw the bowl in the freezer and started hunting for recipes. Low and behold! July is national ice cream month. I guess the kitchen gods want me to make ice cream!

Last year I made some delicious salted caramel ice cream. It was so amazingly good! I decided to make the recipe a little easier this time (the original had a cooked ice cream base). After a little bit of hunting and asking around, I came across this recipe, and the base couldn’t be easier! Only two ingredients! I played around with it a little, and was definitely impressed with the results! It freezer perfectly, not too hard, but holds it’s own. I can’t wait to start trying more add ins! Here it is!

14 oz. can sweetened condensed milk
2 cups whipping cream
10 oz. caramels, unwrapped
4 tbsp half and half or cream
½ tsp salt

Microwave the caramels and cream, stirring every 20 seconds, until melted smoothly. Add the salt and stir in.


Reserve about ¼ cup of caramel. In a blender, combine the cream, sweetened condensed milk, and the rest of the caramel. Blend until smooth.

Chill your ice cream base in the refrigerator for a couple hours until cold. Don’t skip this step! If your ice cream base goes in the machine too warm, it won’t freeze up all the way. Chilling it also gives the flavors time to meld together.

Pour your ice cream into your ice cream maker and churn according to your machine’s directions.

Once your ice cream is frozen, you can swirl in the remaining caramel. Store in an airtight container in the freezer. I usually lay a sheet of saran wrap directly on top of the ice cream and put a top on it to make it air tight.



And thanks to the a really awesome company, I was able to give me GF daughter some of this ice cream on a GF cone!


S’more’s Cheesecake


Life has  been a whirlwind lately. Between kids and husband, work, renovating the house, and starting up my own small cake business, I seem to always be busy. Not just that, but the flow of work is never even, which leaves me in exhausted spurts. There’s weeks where I’m lucky to get 12 hours at the shop, and then there’s weeks like this one, where I’m working full days at the bakery, and then coming home and caking (yes, caking is a word, I made it up).  I absolutely love it, but it’s really hard to keep up with everything that’s going on!

On top of everything I have going on in my real life, my blogging life has been picking up, also. You may have noticed that when you clicked over to my blog, the url is different. That’s right, after 3+ years of blogging here, I have FINALLY bought my domain! And I changed the name! Well, sort of. Over the last 3 years, my blog has changed so much. When I first started up, I crafted a lot. When I baked, it was out of the love of baking, in a poorly lit kitchen, with nothing but a cell phone camera to take photos with. I was going to school to become a pastry chef, but certainly still learning. Fast forward to now, I have my handy little DSLR which I’m becoming more familiar with, and I’m more into the photography aspect of it. I’ve quickly learned how to incorporate blogging into my every day life without it seeming like a chore. I no longer go out of my way to find things to blog about, but rather blog about what’s in my life. And lucky for me, I bake on a regular basis! Baking is my life. I really felt like I needed to incorporate my baking into my blog title a bit more. Crafty Mama was a great name when I started up, and I’ve earned a following under this name, but it was time for a change! And here it is, Crafty Mama Bakes! Honestly, it was the best I could think of without confusing my readers, still keeping the name of the blog, and incorporating my foodie side. I’m quite happy with how things have turned out, and I’m SO excited to start making changes to the blog. I’m looking to revamp my blog (when I can find time, which most likely will NOT be this week!)

So, some things you’ll be seeing on my blog a little more:

Better photography. Yes, you may remember my instagram phase a few months back. Instagram made it easy for me to blog and upload photos directly to my blog when life was too busy to keep it up and running. But oh dear, those photos were so terrible. I’m learning more about how to use my camera, and moreso, how to compose a photo. I was actually lucky enough to recently get one of my photos on Food Gawker! All you other food bloggers know what a struggle this is in the beginning when you’re just learning how to do food photography. Hopefully I’ll be seeing more of my photos on their site!

New design. When I have more time, I’m planning to go through and revamp everything, and give it a little makeover. I can’t wait!

Cake. Yes, cake! I have started doing cakes at home, and I’m excited to start posting photos of them. For right now, I’m not doing many, since I’ve just started up, and it’s taking a little while to get my name out. But I’m quite certain that once people start seeing my work, the orders will come! So keep watching for updates and photos.

So, on to the recipe! I made this a couple weekends ago for a Memorial Day cookout.


The S’mores cheesecake is one of my favorites to make. The toasted marshmallow paired with the Hershey’s chocolate and graham cracker crust makes it taste so much like a real s’more. It’s the perfect dessert for a summertime cook out. The marshmallow gets perfectly toasted on top, and even once it’s been chilled, stays perfectly gooey. Here’s how to make it!


  • 1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
  • 3 tablespoons sugar
  • 6 tablespoons (3/4 stick) butter, melted


  • 9 ounces milk chocolate (I like to use Hershey’s Milk Chocolate Chips)
  • 2 8-ounce packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 3/4 cup heavy whipping cream
  • 3  eggs


  • 1 cup sugar
  • 2 large egg whites
  • 3 tablespoons water
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 12 large marshmallows
  • 1/2 teaspoon vanilla extract

Preheat oven to 350.

For the crust:

In a food processor, blend your graham crackers and sugar. Once it’s a fine crumb, add the melted butter and pulse until it comes together.

Press the graham cracker mixture into your pan (you can use a spring form pan, or just a cake pan lined with wax paper). Bake for 10 minutes and then set aside.


In your mixer, cream together the cream cheese and sugar. Add the eggs, one at a time, scraping the bowl well in between. Mix in the chocolate, salt, and whipping cream, scraping in between, until everything is incorporated. Pour the batter into your baked crust, and bake for 50-60 minutes, or until almost set in the middle. Chill fully before topping. Most cheesecakes are baked in a water bath, but I choose not to do that with this one. The water bath keeps the cheesecake from cracking on top, but since this one is topped with marshmallow topping, you won’t be able to see any cracks, so it’s not as important.


Set a pot of water on the stove to boil. In a metal bowl, mix sugar, egg whites, water, cream of tarter, and salt. Set the bowl on top of the boiling water (make sure it doesn’t touch the water), and beat until the mixture is almost hot to touch, roughly 3 minutes. Add your marshmallows to the hot mixture, and let it sit for about a minute (this will get the marshmallows softened before beating).

Place your mixture back on top of your boiling water, and beat for another 3-4 minutes, or until you get stiff peaks. Add the vanilla, and mix in.

Spoon the warm marshmallow topping onto your chilled cheesecake. Spread to the edges of the cheesecake, making creative swoops and peaks.

Turn on your broiler, and wait for it to warm up. Once the broiler is ready, set your cheesecake under the broiler, and let it sit until the marshmallow topping has browned. Watch it closely, it will brown quickly once it starts! You may need to rotate it during this process to ensure even browning.

You can also use a torch to brown the top, if you’ve got one handy. In the words of Julia Child,

every woman should have a blow torch”.


Lemon Blueberry and Raspberry Muffins


I think I’ve found it. THE gluten free muffin recipe. These are amazing! They’re soft, light, and sweet, without being overly sweet. You can mix just about anything into the batter to create different muffin recipes. Today I made 2 varieties; lemon blueberry, and raspberry. Let me tell you, you will never have a better gluten free muffin.

I made these for my daughter’s birthday. She is on an entirely gluten free diet, so I wanted to make something special, something she doesn’t get every day. I was already started on the process of making her gluten free cake for party the following weekend, so cake was out as an option. What’s second best? Muffins! After having just a couple surprise birthday guests stop by, these muffins were quickly polished off.


What you’ll Need:

1 1/2 cups white rice flour
½ cup potato starch
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons butter, room temp
1 cup white sugar, plus more for sprinkling
2 large eggs
Zest of 1 lemon (optional)
1 ½ cups plain yogurt
1 cup blueberries (or any other mix in)

Preheat oven to 375.

Mix your flours, baking soda, baking powder, and salt together in a separate bowl. If you don’t have a variety of gluten free flours, you can buy a simple Baking Mix, which will have a blend of flours and starches in it. I just used a variety of what I had on hand.

In your mixer, cream the butter and sugar. Add eggs, 1 at a time, scraping the bowl in between.

Add 1 cup of your dry ingredients, mix, and then ½ cup of the yogurt. Mix between each addition. Continue like this until both ingredients are mixed into the batter.

Throw your berries in a separate bowl with just a bit of flour. This will prevent them from sinking in your batter. When they sink to the bottom, they don’t get evenly distributed, and will form one large berry clump at the bottom of the muffin. Beware, it’s like a molten lava surprise! Just coat the berries with flour, and you can avoid all that.

Add your berries and lemon zest to the batter. Mix until combined.

Line your cupcake tin with cup cake wrappers. Using a cupcake scoop (about 1 ¾ – 2 oz), scoop the batter into your lined tin.  Sprinkle extra sugar on top of the batter. Bake for about 35 minutes, or until browned on top.

This recipe gave me roughly 24 muffins.


Now, I like variety. Why have 2 dozen lemon blueberry  muffins, when I could have 1 dozen lemon blueberry muffins, and 1 dozen raspberry muffins?

If you want to split up the flavors, simply divide the batter before adding anything to it. I split it roughly in half, pouring the extra into a separate bowl. I mixed half the amount of blueberries called for to one portion, and about ½ cup of frozen raspberries to the other half. It worked out beautifully. You could also add other things like, diced apples and cinnamon, orange zest and dried cranberries, peaches, chocolate chips, or whatever else you can think of.


(See all that yummy lemon zest?)

These muffins turned out amazing. They don’t taste at all gluten free. They’re sweet, and a little tart. This is a recipe I will definitely be cataloging to add to later! What kind of flavor combinations can you think of?


GF goldfish crackers


I’ve made these crackers a few times now, with a couple different kinds of flour, and I love them! They’re so cheesy and salty and delicious! I think they resemble a Cheese It a bit more than a goldfish cracker, but they’re pretty similar overall. This recipe was adapted from Tasty Kitchen.

What you’ll need:

8 oz. sharp cheddar cheese, shredded (the sharper the better! I used extra sharp)
1/2 stick butter (4 oz.)
1 cup flour (you can use GF or regular, I’ve tried a few combinations and it always works out!)
1/2-1 tsp salt. (I like mine a bit saltier, like most cheese crackers are, so I used 1 tsp)
2 tbsp water

Preheat oven to 350 degrees.

If you’re using block cheese, you’ll need to shred it. My food processor has a nice little shredding attachment, so I used that.


Dump your cheese, butter, flour, and salt into your food processor with a regular blade. Pulse until it becomes crumbly and almost doughy.

Add the water and blend until it comes together as a dough.


Scrape the dough out of the processor and wrap it in saran wrap. Place the dough in the refrigerator for 20 minutes. It works best to flatten the dough so it rolls easily when unwrapped.


Roll your dough to be roughly 1/8 of an inch thick. The thickness will determine the kind of cracker you get. The thinner you roll it, the more crisp the cracker will be. Keep in mind, if you roll it too thin, it will be difficult to move to your baking sheet! I kept mine at about 1/8 of an inch or so. Cut with a small cookie cutter.

Place your crackers on a greased baking sheet. Bake at 350 for 12-15 minutes, or until the desired crispiness (you can always grab one out of the oven and stick it in the freezer for a few seconds so you can test the done-ness)



Beware, these crackers are amazingly addicting.

Rainbow Chevron Fan Makeover

I’ve been wanting to do this project for a while. It’s seriously been on my to do list ever since I saw this on Pinterest. My daughter LOVES rainbow though, so I had to do it a little different. I posted some photos of this on Facebook and got a huge response, so I’m sharing all the details with you today!


There are a few different ways you could do this. Washi tape (never tried it, but I bet you could make it work!), vinyl decals, paint (you would need to cut out a stencil or use painters tape to section it off, or I suppose you could just free hand it if you’re really brave!), or scrapbook paper and Mod Podge, like I did.

I cut out my design using my Silhouette Cameo (here is the free file if you’re at all interested! Just adjust how many rows of chevron you need, which will be how many blades your fan has, and cut the design out of each color. I was able to fit 4 sets of 4 on my page to cut, and just placed 4 colors of paper onto my mat.)

If you’re using paint, you can cut your design out of vinyl, contact paper, or cardstock, and use the design as  stencil.

If you’re using vinyl, just cut your design out of vinyl and apply it. If I had all the colors I needed, I would have gone the vinyl route!

I decided to use scrapbook paper and Mod Podge. I didn’t want the hassle and mess of the paint. It turned out a little bit iffy (I didn’t use enough Mod Podge for adhesive and ended up with bubbles and wrinkles), but over all, I think it looks awesome!


Start out with a clean surface. Emma’s fan was a fake and faded laminate wood, so I painted it white. All I had to do was disassemble the fan (thanks to my hubby!), sand it (which was a breeze with his electric sander), wipe it clean, and spray paint it. If you’re not painting, I would suggest wiping down the blades really well using windex and paper towel.

Cut your design out of scrapbook paper using your Silhouette.

Brush an even but thin layer of Mod Podge over the back of the scrapbook paper, coating it thoroughly. Place it where you want it on the fan blade (I measured to make sure it would be even, and lined my blades up so I could ensure they would all be exactly the same.) As I found, if you don’t cover it entirely, you get bubbles and wrinkles. It’s been a long time since I’ve broken out the Mod Podge, clearly my skills need a little polishing! Let it dry entirely (if you don’t, you will end up with even more wrinkles).



Once the Mod Podge is dry, you need to cut off the excess. I purposely made my chevron pattern a little longer to ensure my stripes were wide enough. To cut off the extra, take a nail file and file the edge. This will cut it off perfectly, leaving you with a smooth edge.




Once it’s dry, brush a nice even layer of Mod Podge on top of the scrapbook paper. This will seal the scrapbook paper in and prevent peeling.


Reassemble, and admire your work. This project didn’t take long at all (why did I put it off so long?!). I started it in the evening one day, and had it finished the following morning (working on it off and on because of drying times). It was really easy, and it seriously brightened up her room! I can’t wait to get a little bit more rainbow decor for her bedroom! I hope you liked my tutorial, feel free to share it (with credit given in link form) or pin to Pinterest!




The proper way to soften butter (and avoid melting inside!)


Most people have no idea how to soften butter. Just pop it in the microwave until it’s partially melted, right?

In baking class, I learned the proper way to soften butter. It’s easy, and takes barely any more time than just popping it in the microwave.

Take your butter and set it in the outer edge of the plate in your microwave. If you’re doing multiple sticks, just line them around the outside. Set it to 20 seconds. After 5 seconds, pause it and open to rotate your butter. To rotate, just roll it inward. Always turn it inward, that way you always turn it to a new side. This is also the reason why you put the butter in the outer edge of the plate, so that you know which way to turn it.

Repeat this process, stopping every 5 seconds, until the full 20 seconds is up. If you’re softening multiple sticks at a time, it may take more time.

And look! No melted center! Just perfectly softened butter.

Itty Bitty Cake Pops (Tips and tricks for making cake pops)


(Forgive me for this incredibly long post, but it’s got everything you need to know about making cake pops! The idea for the mini cake pops was taken from here.)

I’ve never known what the big deal is about cake pops. They seemed pretty unappetizing to me. Cake, with no frosting? That just doesn’t sound good! That was, until I actually made them.

There are 2 kinds of cake pops. There are the kind that you mix and roll, and the kind that you bake in a pan. The cake pop pan was invented in an attempt to make it easier for people to make cake pops. All you have to do is pour in the batter and bake it. Easy, right? Unfortunately, these don’t taste too good. There is a reason that cake has icing. Cake by itself isn’t all that great. Everyone likes the icing! And the white chocolate coating is not enough to make up for the lack of icing.

When the cake pop trend started, I didn’t hop on. It has been trending for a long time, and this is the first I’ve started making them. They looked tedious, like they wouldn’t even taste good, and I just wasn’t up for it. I was so wrong!

Cake pops are delicious. To make them, you actually mix the icing into the baked cake. You don’t use much icing, so it’s not overly sweet or dense. When you mix it together, it creates this delicious moist dough. It’s exactly like cookie dough. Okay, it doesn’t taste like cookie dough, but consistency is just like cookie dough. The taste is amazing. It goes from being a baked cake, to being like a cake batter fudge. I don’t even know how to explain it. Like cake batter in a more solid form. Soft, sweet, creamy.


I started making cake pops at work. It was my first time, and it took a little trial and error to get it all figured out. So far I’ve made them a number of times, and a number of ways, and I’ve worked some of the kinks out. So now I’m here to share it all with you.

Prepare all of your ingredients. Make sure you have a large sheet pan lined with wax paper to store the cake pops on before dipping, and a large piece of foam to stick the cake pop sticks into once they’re dipped. Set out your cake, chocolate or coating, the proper bowls you’ll need, and sprinkles or decorations.

Making the cake pops:

You can make cake pops out of lots of things. You can use any flavor of cake. Chocolate, white, strawberry, lemon, funfetti. (For funfetti, use white cake, and add rainbow jimmies in the last part of mixing. If you use fiunfetti cake mix, it will turn into a brown blob when you mix it. Don’t use nonpareils, because the color bleeds and mixes with the dough). You can also used cooked brownies to make cake pops! Just make sure they’re a good moist brownie (not too much crust).

Start with your baked cake. You don’t need much. Whenever I bake a cake and need to cut any excess off, I put it in a ziplock and throw it in the freezer. I also do this with cakes that get botched (like if I forget to add an ingredient, and it’s not cake worthy, but will taste perfect find mushed up.) You can do the same with extra cupcakes, too. The reason it’s convenient to do it this way is because you don’t need much cake to make cake pops. If you bake an entire cake recipe, you’ll end up with a TON of cake pops (especially if you’re making them itty bitty!). It also makes it easier to make just a few cake pops if you’ve got a craving!

Throw your baked cake into a stand mixer and turn it on low. Mix it until it turns into crumbs.


Add about a tablespoon of icing. I used this buttercream recipe, but you can also use canned if you aren’t up for making it (though it’s incredibly easy and only takes a minute!). Once you’ve added your icing, mix the cake and icing until it forms a dough. If it doesn’t form a dough within about 2 minutes of mixing, add another tablespoon or two of icing. Your dough should look like this when it’s the right consistency.


Roll your dough into balls. It’s really up to you how large to make them. Plan it out according to your cake pop sticks! If you’re making them itty bitty, use tooth picks, and make the cake pops about 1-1.5 teaspoons. If you’re using cake pop sticks, make them about a 3-4 tablespoons.




Once you’ve got them all rolled out, prep your coating. You can use coating chocolate (the most preferred because it’s easy to work with and doesn’t bloom as easily), real chocolate, or white chocolate. My favorite to use is white chocolate because the taste of it goes the best with the cake. The real chocolate tastes pretty good with chocolate cake pops or brownie cake pops, but blooms much easier than white chocolate. (Blooming of chocolate is when it’s improperly heated, and the cocoa butter separates from the rest of the chocolate. You get a gross white film on the chocolate and it loses it’s good texture. It can be revived by re-melting it the proper way).

If you’re using white chocolate, you can thin it down by adding vegetable oil to it. White chocolate is NOT the same as dark chocolate, and adding cream to it makes it seize (guess how many times I did that before I learned a lesson!). To thin out your white chocolate, add about a teaspoon of vegetable oil at a time until it’s thinner. I found that a couple teaspoons worked well, and didn’t mess with the ability to harden. If you don’t thin out your white chocolate, it will create a thicker coating and be a little bit more difficult to work with. It will all depend on your brand of chocolate though.

Dip your toothpick or cake pop stick into the chocolate and stick it into the cake ball. You only want to stick it in about 3/4 of the way. If you stick it in all the way, it will split the cake pop right down the center, and it will be more likely to break in half or fall down the stick. If you don’t stick it in far enough, it will fall right off the stick during dipping. You want the chocolate to ooze out the bottom when you stick it in. The reason for this is to create a little shelf for the cake pop to sit on. Once you dip it, it will form a nice little coat around the cake and keep it in place.


For larger cake pops, you can dip them as soon as the chocolate is dry. To dip, make sure you have plenty of chocolate, dip the cake pop about halfway in, and use a spoon to coat the rest of it. Pull it out and tap it on the side until the excess has dripped off. Be gentle, so you don’t break the cake pop. Stick the dipped cake pop upright into a large piece of foam to dry.


If your cake pops have problems staying on the stick during dipping, put it in the freezer to firm up and try dipping again.

For mini cake pops, I found that the only way to make it work is to freeze them. If you’re making the mini cake pops for children, make sure you break off the sharp tip of the tooth pick so that they don’t hurt themselves while eating it. Dip the tooth pick in chocolate, and stick it 3/4 of the way into the mini cake pop. Once you’ve done this with all of them, put them in the freezer for about 30-60 minutes. This will make them firm enough for dipping. Having frozen cake pops also quickens the drying time. If you’re doing a large amount of cake pops at a time, you may need to stick them back in the freezer, because they will defrost while sitting out. Follow the dipping process referred to above.

If you’re using sprinkles, make sure to sprinkle them before the chocolate dries on the cake pops. With frozen cake pops, the drying time is much shorter, so do it immediately.

Decorate as you please. You can do so many cute things with cake pops! Bakerella is my favorite place for cake pop ideas, she has done so many cute things!

IMG_0635F IMG_0623FThis time, I made a cute little picture out of my cake pops. My little girl is turning 4! I made these as a practice for her birthday.



If you have any questions at all, please leave them in the comments. I will answer what questions I can, and update my post accordingly.

Homemade (Edible) finger paints


When I originally found this recipe, I thought it sounded interesting to try, but figured it wasn’t a big deal if it was edible. I kind of thought my 2 year old and 4 year old were a little old for eating paint. Weeeellllll, the very first thing Charlie did with the finger paints was taste test. I guess I was wrong!

The recipe came from this blog.

What You’ll Need:
1/2 cup Cornstarch
2 cups cool water
1/2 tsp salt
3 tbsp sugar


Mix all of your ingredients and heat them on medium heat on the stove. Stir often (and constantly once it starts to get hot) until the mixture thickens. Once it’s thickened, remove from heat. You can put it in an ice water bath (I just filled my sink with a few inches of cold water and placed the pot in there to cool). Once it’s cooled, divide into separate dishes (baby food jars work great for this!) and add food color. Mix thoroughly.

I made a 1.5 batch of this, and it was enough for 8 of the 4 ounce jars filled about 3/4 of the way full.