Tuesday, September 8, 2015

Cake Popalooza!

Today is the 5-year anniversary of my first book. I can’t believe it!

How could five years have gone by so fast?!? It’s just crazy and to celebrate, I’m giving away a bunch of Cake Pops goodies below. YAY! I created cake pops and first shared them on the blog back in 2008 and by September 8, 2010, Cake Pops by Bakerella was released in stores and online. So much has happened since this book made it in to peoples’ homes and hearts all over the world.

Businesses have been launched and products have been created to help make them, shape them, display them, and decorate them. Cake Pops have become regulars at coffees shops, bakeries, birthdays, weddings and more. They’ve helped raise money for charities, inspired creativity, spread joy and probably some frustration, too. Dipping can be tricky to get on the first go. But through the last several years, I know one thing. They have brought endless smiles to so many.

The photo above is from the Walnut Creek Williams Sonoma in San Francisco. P.S. If you attended one of the signings back then you might find your photo here.

When the book debuted, I had the incredible opportunity to travel around the country to meet you guys. It was and still is one of the best experiences of my life. We laughed and cried and hugged and talked dipping and candy and you guys showed me your designs and it was unbelievably exciting to meet everyone who shared the same passion for cute and cake. None of this would have happened if it weren’t for you guys. I can’t tell you how much your support and encouragement means to me.

I have to give a little shoutout to these cupcake pops, too. It was these cuties that I first posted on the site in February of 2008 that unknowingly started a cake pop phenomenon. These were my first shaped pops and I could have never guessed how much people would love them and want to learn how to make them back then. It was your enthusiasm for these tiny treats that sent me on a mission to see what else I could to with a little ball of cake on a stick and some candy. I had to know how many ways I could make them and make you smile. And now I know the answer is endless.

These are some of my favorite pops from the first book and today I want to say YAY and celebrate the anniversary of it’s publication with a knock down all out Cake Popalooza Giveaway of the products that I’ve worked on over the last several years.

Some you may know about … and some maybe not.

 

This is my second book… Cake Pops Holidays… and it may just be my favorite.

When I was working on it, I started getting a little nervous that it might not be as cute as the first book because there weren’t as many animal designs, but in the end I think it turned out even cuter than the first book. And I fell in love with the smaller size, too.

With a Holidays book, how could I not do a Cake Pops Halloween themed book, too… especially with so many frightfully fun character possibilities.

I mean how can you not smile at those spooky sweet faces.

Besides the books, I created a few gift items with my publisher Chronicle Books. They’re the best at making super cute stuff.


Here’s the Cake Pops Kit. It comes with a small book, treat bags, treat tags, ribbon, cake pop sticks and a cute paper cake pop stand.

And these are four different mini kits, each with treat bags, ribbon, tags, and cake pop sticks for specific projects.

These are notecards printed with cake pop photos from my first book. A cute little way to send someone sweet nothings.

Oh…… and the toy! It was available at Toys R Us for a couple of years and I only have a handful of them left. Sad face. It has a cake crumbler, mixing bowl, dipping bowl, cake pops tray, cake pops stand, cake pop sticks and four fun molds to help you shape cake pops.

I also partnered with Make’n Mold for this Bakerella line of products to help you make cake pops and sweet treats. Candy wafers, candy molds, decorettes, pastry bags and more. You can see all of it online here.

Okay… let’s wrap up and celebrate with this Cake Popalooza Giveaway!

Enter for a chance to win the following:

  • Cake Pops
  • Cake Pops Holidays
  • Cake Pops Halloween
  • Cake Pops Kit
  • Cake Pops Mini Kits
  • Cake Pops Notecards
  • Cake Pops Toy
  • PLUS a Bakerella for Make’n Mold $100 Gift Card

To enter:

  • Leave a comment below and tell me your favorite cake pop design or book.
  • Deadline to enter is Thursday, September 10 at 8:00 pm ET. Sorry! Time’sUp. Winner announced below.
  • One winner will be chosen at random and announced on this post sometime Friday.

Good luck and yay for cake pops!!!

 

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It’s time to announce the winner!! I’m so excited. But first, can I say how much you guys made my day with all your favorite pops comments. You guys are awesome and it was so much fun reading all of them. Okay, help me congratulate Commenter #444. YAY Mary!!! I hope you enjoy all the cake pops goodies.

Sunday, August 23, 2015

Peanut Butter Brownie Ripple Ice Cream

I’ve been playing around more with some more “no-churn” ice cream after making this Butterfinger Crunch batch the other day and I love how easy it is to whip up. This time I decided to mix in two of my favorite things.

Creamy peanut butter and…

And chocolaty brownies! These are just little bitty brownie chunks that I cut up from some leftover brownie cookies I made recently. But make things even easier with brownie bites from the store if you don’t have any extra brownies hanging around the kitchen. Because let’s be serious. A batch of warm brownies really doesn’t stand a chance of making it into another dessert before I devour them.

For the vanilla base: I combined sweetened condensed milk with whipped cream and vanilla and then stirred in brownie pieces.

For the peanut butter ripple: I mixed sweetened condensed milk with warmed peanut butter before adding the whipped cream.

Layer all this yumminess in a 9X5 loaf pan or a container like the one I used above with a lid.

Try putting the peanut butter mixture in a piping bag (I used one of my handy pink ones) so you can easily swirl it in around the vanilla ice cream base.

Once the container is full, just drop it on the counter a few times so all the ingredients get packed in. Then freeze away and wait.

Peanut Butter Brownie Ripple Ice Cream

2 cups heavy cream
14 oz can sweetened condensed milk
1 1/2 teaspoons vanilla
1/2 cup peanut butter
1 1/2 cups small brownie 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.
  • Warm peanut butter in the microwave and stir with 1/3 cup of the sweetened condensed milk. Fold in about a third of the whipped cream until completely combined.
  • Fold in the remaining sweetened condensed milk with the remaining whipped cream. Add vanilla and mix until combined. Fold in brownie pieces.
  • Fill ice cream container or a 9 x 5 inch loaf pan alternating with spoonfuls of the ice cream mixture and piping swirls of the peanut butter mixture. Mix in any remaining brownie pieces.
  • Freeze for at least six hours.

Scoop and enjoy!

 

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.

Almonds

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.

#HappyBirthdaySnoopy

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.

cream

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

Butterfingers

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.

Tovolo

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

scoops

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.

Minions

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!

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