Dunn From Scratch

Watch me make this two tier melted ice cream cone summer birthday cake! The “ice cream” was made out of buttercream, using a half dome silicone mold and freezing for 10 minutes. Shortbread cookie sandwiches were hand painted with edible luster dust and the whole cake is topped with white chocolate ganache drip.

It’s a boy! Cookie Bombs make for the best gender reveals and best of all, no fires or explosions! . . . #genderreveal #itsaboy #genderrevealcake #genderrevealparty #cookiesofinstagram #cookiegram #genderrevealcookies #confetticookies #cookiebomb #homebakery #bakingfromscratch #bakersofinstagram #buzzfeedfood #huffposttaste #foodphotography

Behind the scenes of the making of my grenade cake! My favorite part of these videos is the moment the cakes go from messy edges to straight lines. What’s your favorite part?! @cakesafe acrylic disks . . . #cookiegrenades #cakedecoratingvideos #cakedecorating #dripcake #cakeartistry #cakedesign #asmrfood #asmr #satisfyingvideos #momboss #mompreneur #foodie #eeeeeats #eatingasmr #chocolatelovers #cakesofinstagram #cakeinspiration

Happy birthday to Maddox who is 4 and loves my cookie grenades ❤️❤️❤️ . . . #thebakefeed #instacake #birthdaycake #cakelove #cookiecake #cakesofinstagram #cakestagram #cakedecorating #cakevideos #huffposttaste #foodie #vafoodie #foodlover #dessertporn #foodporn #eatloco #leesburgva

My Chocolate Brownie Cake got a serious upgrade for the ultimate brownie lover! The question is, can I still call this one a cake? What do you think? Brownie or cake? . . . #cake #instacake #instadessert #dessertporn #foodvideos #browniecake #cakesofinstagram #cakedecoratingvideos #cakedecorating #dripcake #cakeart #cakevideos #cakeoftheweek

Making caramel from scratch! I already know a lot of the professionally trained chefs out there will be cringing at the way I make my caramel in this video, but this is how I do it and it comes out perfect every time! I get messages all the time about my caramel so I thought I’d share the process with you all. Enjoy! 1) First things first: bring out 12 TBSP of unsalted butter to get super soft on the counter. Cut it into slices while it’s cold. 2) Place a saucepan with high sides on to a burner on low heat and add 2 cups of sugar. 3) Don’t touch the sugar! Let it sit for about 5-7 min untouched, but keep an eye on it (actually NEVER walk away from your saucepan in this whole process). Once you start to see the sides melting, stir with a wooden or silicon spatula very lightly then leave alone. Stir it up every once in awhile until you start to see it melting together. Keep stirring from this point on. You’re evenly distributing the heat! 4) Keep stirring until most of the clumps are gone. You may still have some, no worries! Important: on the next step, keep your face AWAY from the sauce pan and add your butter. Keep stirring!! 5) Once all the butter is incorporated, very slowly add 1 cup of heavy cream. Again, keep that face away. KEEP STIRRING! 6) Add some fleur de sel (I get mine from @wegmans) and stir. Then using a sieve, pour the caramel into a bowl to cool. 7) Keep refrigerated after cooled! I use large mason jars to store mine and then heat in the microwave when needed at 50 power.