Thursday, April 10, 2014

Let’s Decorate Cupcakes!

Hey guys! I have a fun event to share if you’re in the Atlanta area and you love cupcakes and cute! I’m co-hosting my friend Jennifer Shea’s book signing at Williams-Sonoma for her fantastic new book Trophy Cupcakes and Parties! Join us for a decorating demo featuring Trophy’s most popular cupcakes. Plus, we’ll talk tips and tricks and taste cupcakes, too! It’s going to be super sweet fun and just in time for some Easter inspiration.

I personally want to see Jennifer frost these fluffy ruffles. So pretty!!! And look at the chocolate ones on the cover below. Wowzers!

So come say hi if you have a sweet tooth and pick up her book. It’s worth it alone for these S’mores Cupcakes. OH. MY. GOSH. I may just have to break out the kitchen torch before the night’s over.

Here’s the info.

Hope to see you there!

And if you’re in Seattle or plan to visit, make sure to stop by one of her shops.

Monday, April 7, 2014

Chocolate Bunnies

Chocolate Easter Bunnies

I’ve been playing with chocolate molds this weekend. Super fun!

A while ago I received a really cool professional chocolate bunny mold as a gift. I hadn’t seen one like it before, so as soon as I saw how it worked, I knew I wanted to try it out. And with Easter coming up, it was time to break out the bunnies. This is a professional mold as in pretty pricey for home use… but I wanted to show you guys so you can see how cool and easy it is to use.

Chocolate Bunny Mold

The mold makes four bunnies at a time and comes in two pieces.

Each piece has these really strong magnets…

Chocolate Bunny Mold

So when you line them up, they will snap together.

It takes a little force to separate them. They won’t budge on their own.

When they are together, the mold stands up with the 3-D bunnies upside down.

Then all you have to do is fill them with tempered chocolate. I filled mine with melted candy wafers though.

Chocolate Bunny Mold

But first I wanted them to have a little color, so I painted on the inside of the mold using a toothpick to apply blue candy coating for eyes and white for tails and ears.

Chocolate Bunny Mold

Then, bam. Snap them together and fill.

This is meant to be a solid chocolate mold. Fill them and you’re done.

But I wanted to make hollow bunnies, too.

Chocolate Easter Bunnies

So after the bunny was filled, I turned the mold upside down and let the excess chocolate fall out to reuse.

Chocolate Easter Bunnies
When dry, I filled the bunny tummies with pastel M&M’s right to the top. Then I added some more chocolate coating to seal them inside. The candies near the base of the bunny will get attached to the chocolate, but the others won’t.

You could also fill them with other small candies like pastel coated sunflower seeds … or even with crumbled cake and frosting and a sturdy cookie pop stick, to turn them into molded cake pops. They’d be big though.

Leave them in the freezer for a few minutes to set completely and just separate the mold pieces to pop out the bunnies.

Chocolate Easter Bunnies

So cute … And the awesome thing about the magnets, is these come out virtually seamless because of having such a tight seal.

Bunnies

Fun!!!

Here’s this same bunny shape, but in a 3-D mold that’s more affordable for occasional use. (It doesn’t have the magnets.) And here’s the one I actually used. Eek at $195! I peeked around on their site and they have tons of other bunnies to choose from ranging in price from around $15-350. Here’s a few funny bunnies that made me chuckle. Rabbit on a Rooster, Astronaut Bunny and Three-foot tall Bunny!!!!!!!

And… Here’s a super cute, itsy-bitsy chocolate bunny project I did a while back using plastic molds like the ones you find at craft stores.

I love making these…so much!

bakerella-chocolate-bunny-0854

Monday, March 31, 2014

Eat Your Carrots

Carrot Cake Pops

Okay, so this isn’t really a hard sell. I mean let’s face it … cake dressed up as cute baby carrots is way more fun than the real vegetable version, right?!

I think so. But, I guess I could start drawing faces on raw carrots to make me want to eat them more. Maybe. One day.

But first… let’s hop all over these carrot cake pops. A fun little Easter (or vegetable lover’s) treat!

crumbling

Okay, these would have been a little more in line with the theme if I actually made carrot cake and cream cheese frosting.

But I didn’t. No carrots in the house ; )

Instead I just baked a yellow cake, crumbled it and mixed with frosting.

Here’s basic instructions for making round cake pops. To shape them into carrots, use wax paper to aid in shaping. You can slide, rock and roll your cake balls on wax paper to shape and create a smooth surface.

dipping

And then after you’ve chilled them for a bit, you can dip them in melted orange candy wafers.

Dip and remove in one easy motion and without swirling in the melted candy. Make sure the coating is nice and fluid when you dip and then remove and tap off any excess for a smooth surface.

And before the coating sets, insert the leaves right on top.

Teardrop Candies

I had these teardrop candies and thought they would be the perfect shape, size and color for the leaves.

Green Teardrop Candies

And they were. Just insert two candies side by side and then a third candy right in front before the candy coating sets.

Carrot Cake Pop

Voila … carrots. And cute carrots at that with sweet, simpe faces.

Use an Americolor Gourmet Writing pen to draw on the eyes and mouths.

Carrot Cake Pop

But to make the eyes pop, dot on a little white coating on each eye … it really makes a difference and gives them more personality.

Confetti Sprinkles

For sweet cheeks, use pastel confetti sprinkles in pink and attach them to the pop using a toothpick dipped in coating.

Carrot Cake Pops

See… super cute. But let’s add a little more detail.

Carrot Cake Pops

You can also use a toothpick dipped in coating to draw horizontal lines on the carrots.

Now … They look good enough to eat!

Bunny Carrot Cake Pops

But this guy tried to go in disguise and hide from any hungry bunnies.

Carrot Cake Pops

He wasn’t successful. This big bunny knows better.

Monday, March 17, 2014

Kit Kat Cream Cheese Brownies

Kit Kat Cream Cheese Brownies

If you like your brownies rich then these are for you.

I’m talking chocolatey gooey goodness on the bottom, Kit Kat wafer bars in the middle and covered with a cheesecake topping to keep everything all cozy.

Kit Kats

I wanted to make a Kit Kat cake the other day so I bought a bunch of candy bars. Then… I made the mistake of eating one. I put a package in the fridge because I like them cold with that extra little snap when you bite down. Then I did that again… thinking hey, I’ll just make a smaller cake. And then again… So needless to say a cake would not be happening. So I figured I needed to get rid of the rest of the candy bars before I ate them all by myself … so I thought I would hide them in a batch of brownies.

Kit Kat Cream Cheese Brownies

Because I can’t eat a whole batch right?! I’d totally have to share.

Brownie Batter

Look at that brownie batter.

Kit Kat Brownies

It makes a perfect bed for these bars to rest on.
Just tuck them in slightly.

Kit Kat Cream Cheese Brownies

Then they get covered up with a cream cheese topping.

And it all goes into the oven to bake until it comes out in a big pan of perfection.

Then after they’ve cooled and chilled in the fridge, you can cut these super sweet brownies into squares to share because they are rich. So make sure you have some chocolate lovers nearby to help you out.

Kit Kat Cream Cheese Brownies

Servings: 24 brownies

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • Kit Kat bars (4 full-size packages)

Cream Cheese Topping

  • 8 oz package cream cheese, softened
  • 2 eggs, room temperature
  • 16 oz package confectioners sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees and grease a 13 X 9 pan.
  2. Sift flour, cocoa, salt and baking powder in a medium bowl and set aside.
  3. Melt butter in the microwave in a large plastic bowl.
  4. Stir in sugar. Then stir in eggs and add vanilla until mixed.
  5. Next add the dry ingredients. Stir until combined about 50 strokes.
  6. Pour into prepared pan. Gently press 16 individual Kit Kat bars on top of the brownie batter.
  7. To make the topping, beat cream cheese with a mixer until smooth. Beat in eggs one at a time and mix until combined.
  8. Gradually add confectioners sugar and then vanilla and mix until smooth. Pour on top of brownie batter and Kit Kats.
  9. Bake for 55-60 minutes. The top will turn golden brown. You can place a sheet of aluminum foil on top of the pan for the last 10-15 minutes if the top starts to get to dark and the brownies aren’t done.
  10. Remove from oven and cool completely. Then chill in the refrigerator for a few hours or overnight before serving.
Source: © 2014 Bakerella.com

Enjoy!

Monday, March 10, 2014

Easy Oreo Mint Chip Ice Cream Cake

Oreo Mint Chip Ice Cream Cake

I love the idea of serving ice cream in fun ways. And this one is just that.

A fun and easy no-bake mint chip ice cream cake!

Yes and yum!

Mint Oreos

And it doesn’t hurt that it’s stuffed with mint Oreo cookies either.

They’re in the crust, in the “cake” and on top too.

Want to make one?

Chopped Oreos

Okay good! First chop up some of the cookies for the crust.

Making Ice Cream Cake

Mix the crumbs with melted butter and then press into the bottom of a 7-inch springform pan. But first cover the bottom section of the pan with plastic wrap before securing the ring on top. It will make it easier to transfer the cake to a plate when you’re ready to serve.

Mint Chip Ice Cream

Time for the ice cream. You can use your favorite flavor. I’m going with mint chip today.

It’s not my fave…my first choice would be chocolate of course… but it’s a fun flavor for St. Patrick’s Day.

Ice cream layer

Spread a layer of ice cream on top of the cookie crust base.

Oreo Layer

Add in some oreos and then layer on more ice cream almost to the top edge of the pan.

Then layer on some whipped topping and place in the freezer for at least three hours.

Note: Next time I would break all the cookies into pieces to make the cake easier to cut.

Oreo Mint Chip Ice Cream Cake

When you are ready to serve, unclasp the springform ring to slide it off from around the cake.

Then just separate the plastic wrap from the base to serve.

Oreo Mint Chip Ice Cream Cake

Add some more oreos on top and you are ready to go.

Oreo Mint Chip Ice Cream Cake Slice

Just slice…

Oreo Mint Chip Ice Cream Cake Slice

And bite! Easy as pie… I mean ice cream cake!

Easy Oreo Mint Chip Ice Cream Cake

Servings: 1 7-inch ice cream cake

Ingredients

  • 30 Mint Oreos (1 package)
  • 2 Tbsp butter, melted
  • Plastic Wrap
  • 7-inch Springform Pan
  • 1.5 quart container Mint Chip Ice Cream, softened
  • 8 oz. container Cool Whip Topping, thawed

Instructions

  1. Crush 16 cookies in a food processor. Add melted butter and combine.
  2. Cover bottom section of springform pan with plastic wrap and secure ring in place.
  3. Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
  4. Chill pan in the refrigerator for 30 minutes.
  5. Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
  6. Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
  7. When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
Source: © 2014 Bakerella.com

Enjoy!

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