Monday, August 10, 2015

Happy Birthday Snoopy!

Snoopy Cake Pops

It’s everybody’s favorite beagle’s birthday! And I’m celebrating with the sweetest Snoopy Cake Pops for his special day. It’s a big year for Snoopy and the Peanuts Gang because they make their big-screen debut this November in 3D animation for The Peanuts Movie and I can’t wait.

Shaping Snoopy

If you’re excited and want to make Snoopy, too… then check out my complete instructions for making Basic Cake Pops.

Once you have round uncoated cake balls, keep reading to find out how to decorate these lovable pup pops.

Shaped Cake

Reshape the round balls to make Snoop’s head. I made two different versions because I wasn’t sure which one I’d like best once they were decorated.

  • One version is made by shaping the cake pop mixture into a somewhat flattened kidney shape (on left in above pic). This Snoopy is more like the cartoon drawing where his facial features appear on one side. You’ll just need one ear for this one.
  • The second version is made by shaping the cake pop mixture into more of a rounded light bulb shape (in middle in above pic). This Snoopy needs ears on both sides since it is more three dimensional.


For the ears I used almonds and they turned out to be perfect. YAY! I love it when I find candies or edible add-ons that are just the right size and shape.

Dipping Snoopy

Attach almonds to Snoopy’s head with a little bit of melted white candy coating to act as a glue. When dry, dip the shaped cake pop in the melted coating and gently tap off any excess. Let dry completely in a styrofoam block or cake pop stand.

Drawing Snoopy

When dry, use an Americolor black edible ink writing pen to color in the ears, draw eyes, eyebrows and a big smile. When using the pens, draw on as gently as possible. If you press down, candy residue will clog the tip.

For cute little noses, use coated black sunflower seeds and attach them in position with a small dot of melted white coating. For the best noses, sort out the ones that are more rounded from the ones with a pointed end.

Draw on collars with a red edible ink pen.

Snoopy Cake Pops

So so cute. But it’s his birthday and I think he needs to celebrate with cake and party hats, too.


See. All smiles!!!

I like this cartoon-inspired version the best because you can have more fun with his expressions.

Birthday Cake Pops

  • To make little layer cakes, shape cake pop mixture into a marshmallow shape… OR you can use marshmallows : )
  • Dip in melted candy coating in your favorite cake color and let dry.
  • When dry, use a toothpick to draw a line around the middle with white candy coating. Let dry and then dip the tops in more white candy coating. Use a toothpick dipped in coating to make waves in the top layer of frosting.
  • Top off the cake with tiny candles and multi-color nonpareils.

Party Hats

  • The candles I used are super skinny. I just cut them into 1/2 inch pieces. Make sure you take them out before eating though.
  • For the party hats, I didn’t have a candy shape on hand. No worries, I just made tiny cones from the cake pop mixture and used a toothpick to dip the tops in coating.
  • When dry, attach them to Snoopy’s head with a dot of melted coating and then draw a line around the base of the hat with more coating.
  • Sprinkle with nonpareils and use the side of a toothpick to straighten the line if needed. The benefit of doing this is that it camouflages the gap where the hat meets Snoopy’s head and makes it look like it seamlessly sits sweetly on top.

Snoopy Cake Pop

Here’s the second version. They’re cute, too. Snoopy Bitten

So cute I want to bite their noses off.

This post is sponsored by the #PeanutsMovie coming to theaters this November.

Watch the movie trailer here.

Sunday, August 2, 2015

Butterfinger Crunch Ice Cream

Butterfinger Crunch Ice Cream

I enjoy ice cream way too much. I think I could eat it every day. And I almost did last week when I was on vacation. Ice cream is my traveling must-have treat above all other sweets. And now that I’m back home, I already feel like I’m having withdrawal.

Luckily, this no-churn ice cream is super easy to make. And with just three basic ingredients you can whip up a vanilla ice cream base that’s fun to customize, too.


Basically, you just need to add sweetened condensed milk and vanilla to whipped cream and mix together.


Once you have the base, just mix in your favorite candies, cookies, sprinkles or other fun add ins.

Mixing Ice Cream

I went with Butterfinger candy bars because YUM, but now I want to try all kinds of other combos.


After you mix everything together, freeze the ice cream mixture in a loaf pan or other container that will hold 1.5 quarts.


I bought this Tovolo container a while ago because the long rectangular shape is awesome for scooping and I love it. Stackable and easy to store, too.

No-Churn Butterfinger Crunch Ice Cream

2 cups heavy cream
14 oz can sweetened condensed milk
1 1/2 teaspoons vanilla
12 fun size Butterfinger candy bars, chopped into small pieces

  • Chill metal mixing bowl and metal whisk attachment in freezer for about 30 minutes.
  • Whip heavy cream on high until stiff peaks form, about three minutes.
  • Fold in sweetened condensed milk and vanilla until combined.
  • Fold in chopped Butterfingers and pour the mixture into a loaf pan or ice cream container.
  • Freeze for at least six hours.

Dipped Cone

To decorate cones, dip openings into melted chocolate candy coating, sprinkle with more chopped butterfingers candy bars and let dry on wax paper.

Butterfinger Ice Cream Cone

Scoop and enjoy!

Sunday, July 5, 2015

Minions Cake Pops

Minions Cake Pops

The Minions are coming to back to theaters this Friday headlining their very own movie and I thought it would be fun to showcase these sweet little guys again. I made them back in 2013 for Despicable Me 2 and they are still one of my favorite cake pops. They make me smile every time I see the photos.


Here’s the Minions Cake Pops how-to from a couple of years ago … plus instructions for adorable Agnes and her unicorn, too!

Yellow Candy Coating

Despicable Me 2 Cake Pops

I can still hardly stand how cute these guys are. So much expression in such a small space.

I’d say they are too cute to eat…

Bitten Minions

… But that’s just not true. ; )

Want to make some Minions, too?

Bakerella Candy Wafers

Bakerella for Make'n Mold Sugar Eyes

Try my Bakerella for Make’n Mold Candy Wafers and DIY Sugar Eyes (FREE SHIPPING on $50 or more) to get a jump start and check my post for the full Minions Cake Pops instructions.

Here’s to lots of giggles this Friday!

Sunday, June 28, 2015

Fourth of July Pennant Cookies

Fourth of July Pennant Bunting Cookies

Mini pennant bunting sugar cookies!!! So sweet and full of fun for a Fourth of July Celebration. Or any celebration really. Change up the colors and use them for baby showers, birthdays and other holidays.

Cookie Dough

I used an ice cream cone cookie cutter to make the pennants and then just chopped off the ice cream part. Kinda sad.

Looking back now, maybe I should have made ice cream cone bunting cookies. I mean how totally cute would those be!?! Or snow-cone bunting cookies.

But these pennants are super cute, too.

To make holes, just press a plastic straw into the cookie and gently twist it to remove the dough and make openings.

Note: when the cookies bake, the openings may close back up some. If that happens, go back over the holes with another straw right after you remove the cookies from the oven.

Oh and you can use this sugar cookie and royal icing recipe. It’s awesome and easy.

Piping Cookies

To decorate the pennants, outline the cookies, including the openings with piping consistency royal icing and let dry.

Add a little water to the royal icing to make it more fluid and then flood the cookies with color.

Dotting Cookies

To make a polk-a-dot pattern, just pipe dots with a second color of royal icing while the base color is still wet.

Piped Cookie

See the ones in the back, those were just piped, but they’ll settle down like the ones in the front. You can also draw lines or make other shapes with the same technique.

Little Letter Sugar Cookies

Yay for little letter cookies! These are the cutters I used.

They are a little tricky to get the sugar cookie dough out of, because they are tiny. So I used the end of a lollipop stick to gently push the shapes out of the cookie cutter with.

Sanding Sugar Cookies

To decorate the letters, pipe them with royal icing and sprinkle the tops with white sanding sugar while the icing is still wet. Let dry and then attach the letters to the pennants using royal icing as the “glue”.

Fourth of July Pennant Bunting Cookies

Ta-da! Too cute!

Pennant Sugar Cookies

You can also skip the words and simply thread the cookies with thin ribbon or decorative twine.

Have fun and hope your fourth is a happy, happy, happy one!

Happy Sugar Cookies

Sunday, June 21, 2015

Brownie Caramel Sandwich Cookies

Brownie Caramel Sandwich Cookies

These brownie sandwich cookies are all kinds of yum.

Brownie Cookie Tops

And so tasty that I could have eaten them just like this.

Wait… I did do that.

I had to stop myself so I would have enough cookies left to take pictures of them doubled up for sweet little sandwiches.

Cookie Halves

That’s right, I decided to pipe circles of vanilla buttercream on half of them…

Caramel Filling

And fill the centers with caramel.

Caramel Flling

Because caramel is the right thing to do.

Piping Cookies

I used my pink decorating bags to pipe the buttercream and love them!

Sandwiching Cookies

Okay, time to make the sandwiches. Gently press the tops on to secure all that deliciousness in place.

Brownie Cookies

They stack up so sweet.

Brownie Cookie

And taste even sweeter with that hidden surprise of caramel inside. Soooo YUM!

Brownie Caramel Sandwich Cookies
Makes 12 sandwich cookies

12 oz dark chocolate (I used Guittard Bittersweet 74% Cacao)
7 tablespoons butter, salted
1/3 cup all purpose flour
1/2 teaspoon baking powder
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

  • Preheat oven to 350 degrees farenheit and line baking sheets with parchment paper.
  • Place butter and 10 ounces of the chocolate in a heatproof bowl. Position the bowl over a pot of simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool.
  • Chop remaining 2 ounces of chocolate into small pieces and set aside.
  • In a small bowl, whisk together flour and baking powder and set aside.
  • Mix sugar, eggs and vanilla in a stand mixer on medium high for about 8 minutes.
  • Add melted chocolate to the sugar mixture and fold until combined.
  • Then add flour and remaining chopped chocolate and stir until just combined and the flour has disappeared.
  • Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart.
  • Bake for 8 minutes.

Caramel Filling
1 cup sugar
6 tablespoons butter, salted
1/2 cup heavy whipping cream

  • Heat sugar in a medium pot stirring constantly with a wire whisk. The sugar will turn clumpy and then melt before turning into a thick amber-colored liquid. As soon as this happens (Be careful not to allow the sugar to burn) immediately add butter, whisking until completely melted. Remove from heat and slowly add cream. Whisk until combined and smooth. Pour into a glass jar and set aside to cool and thicken. Note: This makes more than you’ll need for the cookies, but you can store in the refrigerator up to two weeks and then reheat to use over ice cream or other treats.

12 tablespoons butter, salted
2 cups confectioner’s sugar
1 teaspoon vanilla
1 teaspoon heavy whipping cream

  • Using a mixer, beat butter until smooth and creamy. Slowly add confectioners’ sugar and continue beating until combined. Add vanilla and heavy cream and mix until combined.
  • Pipe buttercream circles on half of the brownie cookies. Fill the centers with thickened caramel and gently press remaining brownie cookies on top to sandwich.
Note: The photo below is of a second batch I made where the cookies came out a little more mounded. Just use a 1/2 cup of flour instead of 1/3 and 5 tablespoons of butter instead of 7 in the above recipe. They were good this way too, but the flatter cookies were tastier.


UPDATE: A few of you have had problems with the recipe. Both variations worked well for me. I will make these again and see if I can clarify any of the instructions for you guys ~ xo Bakerella

Brownie Sandwich Cookies


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