Rachel Noel

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Join date: Mar 9, 2026

About

Rachel Noel Cox is the owner of It’s Just a Cookie, a sugar art studio based in South Louisiana. With over 25 years of baking experience and more than 15 years teaching cookie and cake decorating, Rachel has helped thousands of students learn the art of baking and decorating through hands-on classes and online instruction. Known for creating reliable, beginner-friendly recipes that still deliver professional results, Rachel specializes in decorated sugar cookies, custom cakes, and baking education.

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First Name

Rachel

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Cox

Posts (8)

Mar 22, 2026 ∙ 4 min

The White Cupcake Recipe I Trust for My Decorating Classes (And Why Not Every Cake Recipe Makes a Good Cupcake)

Over the years of teaching cake and cookie decorating classes, I learned something important: just because a recipe makes a beautiful cake does not mean it will make a good cupcake. This white cupcake recipe became my go-to because it’s reliable, soft, and most importantly… it behaves. When you’re teaching students how to pipe buttercream flowers or build bento box cakes, the last thing you want is a cupcake falling apart or pulling away from the liner.

Mar 19, 2026 ∙ 4 min

Berry Chantilly Cake: The Truth Behind the Cream (And Why It's Not Just Whipped Frosting)

Berry Chantilly cake has become one of the most requested cakes I teach, and for good reason. While many people associate it with grocery store versions, the real magic isn’t in copying someone else’s recipe — it's understanding the technique behind the Chantilly cream itself. After years of teaching this cake in classes and refining my own version, I developed a recipe that focuses on balance, structure, and flavor rather than just sweetness.

Mar 18, 2026 ∙ 3 min

Easy Mock Swiss Meringue Buttercream (My Go-To Bakery Buttercream)

After years of working with heavy American buttercream in commercial bakeries, I set out to find something smoother, lighter, and more professional. This mock Swiss meringue buttercream became my answer. It has the stability decorators need, the smooth texture of a meringue buttercream, and comes together without cooking sugar or separating eggs. This is the buttercream I’ve used in my bakery since opening in 2022.