03I know it sounds weird to use almond paste, but it really works. You need to heat it up a little to make it pliable before you use it. In the store it is normally in the highest, furthest corner of the baking aisle, near the marzipan and other such things. I really wouldn’t try and substitute almond extract for the paste—it would make it too runny. But if you want a more almond-y flavor, I am sure you could add some extract in too.
04Now let those puppies cool completely before piping on this awesome butter cream (yields 2 cups).
05Cream the butter, vanilla bean paste, and salt together. Alternately add powdered sugar and milk until creamy. You may need to add in some more milk or sugar until you get the consistency you want. I like a really stiff consistency just so my ridges in the icing don’t fall apart. Then pipe on the icing with a fun wavy tip. Sprinkle cinnamon on top for added flavor and prettiness.