Monday, October 13, 2014

Many Mini Mummies

Mini Mummy Cookies

Mini mummies! And a bunch of them. I was inspired to make these little guys by the Mummies in my new Cake Pops Halloween Book.

Here’s the cover for reference.

But instead of cake and melted candy wafers, I had fun using fondant to decorate these tiny chocolate sugar cookies.


Decorating them is pretty easy and a quicker alternative to using royal icing … which worked out perfect for me this weekend.

1. Make sugar cookies using a 1.5 inch round cutter. (You can use this recipe and swap out 1/2 cup of flour for 1/2 of unsweetened cocoa powder.) It makes several dozen 1.5 inch cookies. I think I ended up with like 72. Maybe more but I can’t remember how many I ate before decorating. Oops.

2. Tint fondant purple… or green. Cut circle shapes out of the fondant using the same size cutter and attach to cookies using a thin layer of frosting in the center of the cookie. Work with a dozen or so circles at a time so the fondant doesn’t start to dry out before attaching. Then cut out more and repeat. Also, if your cookies spread some during baking, then you can gently roll the cut fondant circle a little thinner and they will increase in diameter. When rolling, make sure your work surface and roller is clean. Sprinkle a little cornstarch or powdered sugar on the surface and rolling pin to keep the fondant from sticking.

Making mummies

3. Roll out white fondant and cut more circle shapes. Then cut the circles into thirds, removing the center piece. Attach the top and bottom pieces to the cookie with more frosting… allowing the purple center to show in the middle. You want to leave enough room for the eyes you are using.

You can also skip the purple fondant underneath and just use the white fondant for one color mummies.


4. I used my DIY Sugar Eyes so I could customize their expressions with different size pupils looking in different directions to give them more character.

DIY eyes

You can find the eyes at A.C. Moore craft stores and online right here from Make’n Mold.


5. Using the black edible ink writing pen, draw lines on the mummies so they look wrapped up.

And attach eyes to the cookies with a little frosting or melted white chocolate.

Mummy Sugar Cookies


These guys look a little paranoid.

And so they should be. Get in my tummy… you yummy little mummies!

Wednesday, October 8, 2014

The icing on the cake…plate

Hope you’re having a great week! I have the cutest cake plate giveaway to share with you today from my friend Cupcake Julie over at Tinsel and Twirl.

It’s a showstopper. I adore the giant cherry topper handle and the cake-decorated dome. It’s just too much fun and keeps my kitchen happy. I showcased the stand I have a while ago here on the site and so many of you have inquired about it since, that I thought it would be fun to give one away so it can brighten someone else’s day, too.

Enter for a chance to win this cherry-topped, frosting-covered, super cute cake plate!

  • Just answer the following question on this blog post:
  • What is your favorite holiday?
  • Deadline to enter is Friday, October 10th, 2014 at 11:59 PM ET. TIME’S UP! Winner Announced Below.
  • One winner will be chosen at random and announced sometime Saturday.

Good luck cake lovers!


And the winner is… #1225! Congratulations Leslee! Your cakes have a place to keep cozy. Enjoy!

Giveaway courtesy of Tinsel and Twirl. 
Sunday, September 28, 2014

Chocolate Chocolate Teacake

Huckleberry's Chocolate Chocolate Teacake

This cake! Yes, this cake! It may look unassuming but let me tell you, it is everything.
Completely delicious and one of the best slices of chocolate cake I’ve had in a long, long while.

It’s delish dusted with powdered sugar for breakfast or served for dessert with a dollop of whipped cream. But really It doesn’t even need anything at all… it’s that good. And that’s actually how I like cake best. When it’s so good, that plain is perfect!

The recipe is from Huckleberry Cafe’s brand new cookbook.

Huckleberry Cookbook

Look at that cover!

Hucklberry Photos by Matt Armendariz

This book is FULL of yum. There are tons of recipes for muffins, biscuits, scones, cakes, breads, doughnuts, pancakes, sandwiches and a bunch of brunch items, too. I think you’ll love it. I do. It’s published by Chronicle Books (my publisher, too) and photographed by my super-talented friend, Matt Armendariz.

Now, let’s bring on the cake.

Chopped Chocolate

Starting with 1 3/4 cups chopped dark chocolate!


Chocolate Chocolate

It’s titled Chocolate Chocolate for a reason. Unsweetened cocoa in the cake batter and then chopped and melted dark chocolate folded in on top of that. Whoa.

Powdered SugarKing Arthur

The recipe calls for pastry flour. I ordered some from King Arthur Flour (right here) and while I was on their site, I picked up some of this non-melting sugar too. It stays perfectly powdery … and now I want to sprinkle it over everything.

Huckleberry’s Chocolate Chocolate Teacake

Servings: One 9 X 12 inch loaf cake


  • 3/4 cup (100 g) pastry flour
  • 6 tbsp (45 g) all-purpose flour
  • 6 tbsp (30 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup (120 ml) strong brewed coffee, cooled
  • 1/2 cup (120 ml) buttermilk
  • 1 tsp vanilla extract
  • 1 3/4 cups (300 g) coarsely chopped dark chocolate, 60-70% cacao
  • 1/2 cup + 2 tbsp (140 g) unsalted butter, cubed, at room temperature
  • 1 cup + 2 tbsp (225 g) sugar
  • 1/2 tsp kosher salt
  • 3 eggs
  • powdered sugar topping (optional)


  1. Position rack in middle of your oven and preheat to 350 degrees fahrenheit. Grease 9-by-5 in loaf pan with butter. Line bottom with a rectangular piece of parchment paper allowing for some of the paper to extend over the sides of the pan. Then grease paper with butter and dust inside of pan with cocoa.
  2. Sift together pastry flour, all-purpose flour, cocoa powder, baking powder and baking soda. Set aside.
  3. Combine coffee, buttermilk and vanilla. Set aside. Melt 3/4 cup (130 g) of the chocolate over a double boiler or in a glass bowl set atop a small saucepan of simmering water. Remove from heat, but leave bowl on top of saucepan to keep the chocolate warm while mixing the cake.
  4. In a stand mixer, fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed for about 2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl well. With the mixer on low, slowly add the flour mixture until just combined. Continue on low speed, and pour in the coffee mixture. Fold in the melted and chopped chocolate.
  5. Pour into the prepared loaf pan and bake for 55 minutes or until a toothpick comes out clean. Don’t over bake. Cool Completely.
  6. Holding the parchment paper, lift the cake out of the pan. Transfer cake to serving plate and dust with powdered sugar.
Source: © 2014 Huckleberry by Zoe Nathan, used with permission by Chronicle Books.

Huckleberry's Chocolate Chocolate Teacake

Now the hard part … try not to eat it all by yourself.


Monday, September 22, 2014

Itty-Bitty Brownie Bites

Chocolate Fudge Brownie Bites

I made some more minis this weekend. I’m talking tiny, one-bite brownies dipped and decorated with chocolate to look like little cupcakes.

They are so cute … I can’t stand it. And even better… they are a breeze to make using a brownie mix…

Bakerella for Make'n Mold

… and some of the products in my new line with Make’n Mold.

(candy wafers, cups mold and pastry bags)

Itty-Bitty Brownie Bites

Brownie Bites

Itty-Bitty Brownie Bites

Servings: Makes 90 brownie bites.


  • Brownie mix (eggs, water, vegetable oil)
  • Non-stick Cooking Spray
  • Silicone Cups Mold
  • Chocolate Fudge Candy Wafers (or another color for fun)
  • Medium microwave-safe bowl
  • Marshmallow White Candy Wafers
  • Pink Microwave-safe Pastry Bags


  1. Preheat oven to 350 degrees fahrenheit and spray candy cup cavities generously with non-stick cooking spray.
  2. Prepare batter following directions for brownie mix. (I made mine with two eggs for a more cake-like brownie)
  3. Fill mold cavities about 2/3 full with brownie batter. You can use a piping bag to make it easier and less messy.
  4. Place mold on a small baking sheet for stability. Bake for 15-18 minutes or until done.
  5. Cool and remove by gently pushing the bottom of each cup shape so you can easily lift out the brownie.
  6. If you have multiple molds it will go more quickly, but if not simply clean the mold and repeat, coating with more non-stick spray each time.
  7. Melt 4-6 oz of chocolate fudge candy wafers in the microwave using the medium bowl. Microwave on medium-low for 30 seconds at a time stirring in between each interval until melted, fluid and smooth. Dip the tops of the brownies and place on a wax paper covered baking sheet for a few minutes to dry.
  8. Place some of the marshmallow white wafers in the microwave-safe pastry bag, twist the end to secure and microwave for 30 seconds at a time. Knead the wafers in between each heating until melted and smooth. Then snip off the tip and pipe loops on the top of each brownie bite.
Source: © 2014


Brownie Bite Cupcakes

Super cute!

Tiny Bites

And super tiny!

Brownie Bites

The perfect one bite brownie! Just be careful. I gave some to my mom and she said they were like popping grapes in your mouth… way too easy to eat.

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Monday, September 15, 2014

NEW! Bakerella Collection for Make’n Mold

Bakerella Sweets Table

I have exciting news today! Like very exciting. I’ve been working on a brand new Bakerella product line for the past year with a company near and dear to my heart. And I’m super thrilled to share it with you today.

You know those little treats I made famous… yeah, the cake ones … on a lollipop stick. Well, I made my very first cake pops (these and these) with pink candy wafers that I found in a craft store made by a company called Make’n Mold. And I’ve been using their products for different treats since. (treat boxes, sticks, bags, molds and more). Last year we were introduced … and now after a lot of fun and yes, a lot of work, we’ve created an exciting new Bakerella product line together.

With products like these Bakerella Candy Wafers … in fun new colors to dip and decorate with.

Cake Pops
Bakerella Candy Wafers

There’s also Marshmallow White and Chocolate Fudge flavored wafers, too.

Wait! can I just stop and say that this is CRAZY!!!! Surreal!

P.S. I LOVE THIS PACKAGING! Sorry, to scream … but it’s so cute.

Bakerella Candy Molds

There’s also Candy Molds… that you can use to make decorations for your treats.

Bakerella Sweet Shapes Mold

Like these sweet shapes that have stolen my heart. I designed the mold with the hope they’ll steal yours, too. I mean, that teddy bear!

Bakerella Silicone Molds

Silicone Molds… you can get creative with candy and bake in them, too.

Bakerella Gems Mold

Love these Gem shapes!

And I can’t wait to show you the tiniest cupcakes you can bake with the Cups mold. You’ll squeal!

Bakerella Treat Bags and Sticks

There’s also printed treat bags with ribbon and pink and blue striped pop sticks, too!

Bakerella Letters Candy Mold

Bakerella Decorettes

And these decorettes … in solid colors. Blue chocolate curls, orange pearls, green candy shred and white mini marshmallows. The green shred is going to be so cute for monster hair, Easter grass and more. I can’t wait.

Bakerella Pastry Bags

I love these pastry bags … in pink of course. You can microwave candy wafers directly in the bag. Then snip the tip and pipe away.

Bakerella DIY Sugar Eyes

Oh and these DIY Sugar Eyes – that come with a my favorite black edible-ink writing pen (Yes, the Americolor one!) that I use all the time. These eyes are so fun because you can make them beady or bashful, big or bold and totally create custom eyes to add just the right character to your treats.

And that’s just the beginning. I know you guys will get crazy creative once you start to use them and I can’t wait to see what you come up with.

You can get the Bakerella Collection for Make’n Mold starting this week at A.C. Moore craft stores.

If there’s not an A.C. Moore store near you, don’t worry. You can also order products online directly from Make’nMold.

This really is a dream come true! But a dream I didn’t even know I had back when I was playing in my kitchen and dipped that first cake pop in January 2008. But really, none of this would have happened without you guys. I can’t tell you how much this little spot on the internet means to me. How much you mean to me. Thank you for inspiring me through the years with your enthusiasm, support and kindness. Here’s to sharing more sweets with you and especially more smiles.

And, if you see the product in A.C. Moore, I’d love for you to snap a picture and share on instagram with the hashtag #BakerellaforMakenMold. Don’t forget to share your all your creations, too. I can’t wait to see your treats!

xo Bakerella

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