My first time doing a wet-on-wet icing.
Next time I won't add more liquid to the recipe.

Toba Garrett’s Glace’ Icing

• 1 lb. confectioners’ sugar
  
  • 3/8 cup milk
  3/8 cup light corn syrup
  flavoring as desired

In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
1. Divide to flavor and add color.

Inside-out Chewy Peanut Butter 'Cup' Bars -
Yield: 70 cookies ; 350 degrees F 20 minutes
1 18.25 ounce Pillsbury Moist Supreme Golden Butter Cake Mix
1 cup crunchy peanut butter
1/3 - 1/2 cup Hershey Syrup
1 egg
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Dark chocolate candy wafers
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11 x 15 inch jelly roll pan, sprayed lightly with Pam
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Mix together cake mix, peanut butter, syrup and egg to make a very thick dough. Adjust syrup amount if needed.
Pat in sprayed pan. Dot with upside-down chocolate candy wafers (one per piece) in a 7 x 10 grid pattern.
Bake for about 20 minutes at 350 degrees F.
Let cool in pan before cutting between the chocolate dots.
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Tastes like an inside-out peanut butter cup, with a brownie texture.
Here's the link to the original recipe before I changed it.
http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3284

Nummy-nummy! Yellow tomatoes almost ready to pick.

Old picture of the basket weave cake for Wilton Class 2.
I love piping flowers.