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Changes to Edible Crafts… What Do You Think?

May 16, 2013 by Meaghan Mountford

Hello dear readers!

I’m taking a moment to pause and reflect on this blog. You see, I’ve been the Edible Crafts editor here at CraftGossip for four years and eight months. I’ve written over 6,000 posts. Six THOUSAND. Wow. But I’m in a rut. I feel the need to shake things up a bit lest you, dear, loyal readers, fall into my rut, too. I’ve seen so many changes in the world of Edible Crafts–cake pops went global, pie went on a stick, stuff got baked inside cakes, macarons and popsicles had their fifteen minutes of fame, JellO saw a resurgence, bread became an art form, Pinterest altered the way we even search for these things–and yet I’ve changed very little.

I’m not talking big changes, I’m talking better changes. You don’t really need me to post stuff all day since you have Pinterest. And I’d like to find more consistency and have a better schedule so you know what to expect when you visit me. So here’s what I’m proposing:

—Less individual posts on cool finds and more roundups of similar edible crafts. (For example, not just one cool cupcake topper, but a roundup of 10 cool DIY cupcake toppers.) Because I have a baby who needs things and a five year old who talks too much, this means fewer posts a day, but hopefully more substantive ones.

—Mondays will be FOOD TREND days. This is the day I wax on about what I see going on in the world of food.

—Wednesdays will be GIVEAWAY days. I’ll try and get some stuff to giveaway at least two Wednesdays a month. (Side note: If you have a product that fits my category and you’d like to be considered for a giveaway, contact me at [email protected]).

—Fridays will be KID CRAFT Day, wherein I find cool food crafts geared towards kids.
This will mean less individual posts, as I mentioned, but please don’t stop submitting your work to me! It will only mean you’ll likely be part of a roundup instead of having a whole post devoted to you. However, my hope is that the roundups will be clicked on more than individual posts, which also means more clicks to you (so the theory goes, but that is my intent). And who knows, your submission may be what inspires the roundup.

What do you think? Do you have any other suggestions for days??

 

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Comments

  1. Maryanne says

    May 18, 2013 at 6:52 am

    Well, I love your section the way it is, but these improvements sound great, too. I purposely don’t spend a lot of time on Pinterest, because I can’t afford to fall down that rabbit hole too often. So, I’d definitely appreciate a round-up from there. And the food trends sounds very interesting.

  2. vida garcia says

    May 18, 2013 at 6:47 pm

    I think this change is fine. I’ll be happy to see them as they come:)

  3. Mel says

    May 18, 2013 at 11:45 pm

    I love your site but I like the changes you’re proposing. Especially kids stuff, my daughter always wants to do things and simple ideas would be great. I’m not much of a cook, I generally come for the pretty pictures and daydream, lol but kids stuff sound very good!

  4. heidi says

    May 21, 2013 at 7:29 pm

    I use your site for holidays for themed playdates!! So Memorial day is coming up; I would love to see a round up of new posts and popular posts from the last years’ holiday. I don’t have time to go back in your blog so if you get a new teacup themed post add the most popular from the last 4 years and then I would have all the ideas in one post AKA your round up idea. You need time with your kids and I would have less to scroll through but could still see everything!!

  5. Meaghan Mountford says

    May 22, 2013 at 6:14 am

    Oooh, Heidi, that’s a great idea! I’m on it :).

  6. Candlepick says

    May 28, 2013 at 6:59 pm

    Not sure where to post this comment, and don’t want to sound like a fuddy duddy, but the former format was much easier to browse. I don’t mind themes, but the individual posts are easier to digest.

  7. Meaghan Mountford says

    May 28, 2013 at 8:06 pm

    You know, Candlepick, I’m inclined to agree with you. I was thinking the same thing today. Maybe I can do a combo of both?

  8. SusanM says

    June 2, 2013 at 8:59 am

    Meaghan, you are doing a great job! I like your new headings, I can skim for topics that interest me. Thanks for always keeping it interesting!

Have you read?

These Bakery-Style Biscoff Cupcakes Disappear in Minutes

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Bakery-style results at home – fluffy sponge + silky frosting. 
  • Cookie butter goodness – spiced caramel flavor in every bite. 
  • Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots. 
  • Crowd pleaser – loved by both adults and kids. 

Ingredients

For the Cupcakes:

  • 200g (1 cup) sugar 
  • 200g (1 ¾ cups) all-purpose flour 
  • 120g (½ cup) unsalted butter, softened 
  • 2 large eggs 
  • 120ml (½ cup) milk 
  • 1 ½ tsp baking powder 
  • 1 tsp vanilla extract 
  • Pinch of salt 

For the Biscoff Buttercream Frosting:

  • 150g (? cup) unsalted butter, softened 
  • 200g (1 ½ cups) powdered sugar 
  • 150g (about ½ cup) Biscoff spread (smooth) 
  • 1–2 tbsp milk (to loosen, if needed) 

For Topping:

  • Mini Biscoff biscuits (one per cupcake) 
  • Crushed biscuits for sprinkling (optional) 

Method

Step 1 – Bake the Cupcakes

  1. Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases. 
  2. Beat butter and sugar together until light and fluffy. 
  3. Add eggs one at a time, then stir in vanilla. 
  4. Mix flour, baking powder, and salt in a separate bowl. 
  5. Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined. 
  6. Divide batter evenly into cupcake cases. 
  7. Bake for 18–20 minutes until golden and springy. 
  8. Cool completely before frosting. 

Step 2 – Make the Biscoff Buttercream

  1. Beat softened butter until pale and creamy. 
  2. Add powdered sugar gradually, mixing until smooth. 
  3. Beat in Biscoff spread until fully combined. 
  4. If too thick, add 1–2 tbsp milk for a silky, pipeable consistency. 

Step 3 – Decorate

  1. Pipe swirls of Biscoff buttercream onto cooled cupcakes. 
  2. Top each with a mini Biscoff biscuit. 
  3. Sprinkle crushed biscuits for extra crunch. 

Tips for Perfect Biscoff Cupcakes

  • Use room temperature ingredients for a smooth batter. 
  • Don’t overbake – cupcakes should be soft and springy. 
  • Chill the frosting slightly before piping for firmer swirls. 
  • Make ahead – cupcakes can be baked the day before and frosted when ready to serve. 

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

 

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