Posts in the ‘Cake’ Category
Thinking of throwing an animal party? Check out these adorable animal cake pops we've seen on our site. The only problem is they're just too cute to eat...
To see the party they're from, click on the photo.
If you want to see more beautiful cake pops from our site, check out our cake pop pinboard on Pinterest.
When I first posted about this gorgeous flower pot cake that Marta T made for her Spring Time Party, the response was incredible. People wanted to know exactly how she made it.
Well, Marta put together this easy DIY explaining every step, so now you can make one for yourself. Thank you, Marta. It is fantastic!!
- 3 layers of chocolate cake 7 inches in diameter each
- 3 cups or so of chocolate butter cream frosting or chocolate ganache
- 2 cups of vanilla butter cream frosting
- 2 lbs of white rolled fondant
- Gel food colors: Terracotta and Buckeye Brown from Chefmaster
- Gel food colors: Deep Pink and Forest Green from Americolor
- Level the cakes, and position then on a board.
- Cut them to fit in the shape of a flower pot, then fill the layers with chocolate butter cream frosting or chocolate ganache.
- Frost only around the sides of the cake with a thin layer of chocolate butter cream. Make it as smooth as possible. There's no need to frost the top of the cake.
- Measure the cake's height and the circumference (mine was 5 1/2" high by 24" inches around). Set aside the cake.
- Prepare the white fondant and reserve 3 ounces for leaves.
- Using a toothpick, add the Terracotta and Buckeye Brown food coloring to the fondant. Kneed the colors into the fondant until it is evenly spread. Repeat until you've reach the desired color.
- Roll out the fondant about 1/4" thick and cut to the correct size. Wrap around the cake.
- Cut the terracotta pot rim using the same length of fondant but only about 1 1/2" high. Wrap around the top of the cake and secure with a little water.
- Color the reserved white fondant with the green gel food coloring and cut the leaves out using a cutter or template.
- Color the vanilla butter cream using the pink gel food coloring.
- Fill a pastry bag with tip 2D and pipe some rosettes on top of the cake, position the leaves around the rosettes.
- Feel free to use chocolate sprinkles to make it look like dirt around the flowers, and of course any kind of other flowers you would like.
What a gorgeous cake, Marta, almost too pretty to eat!!
To learn more about Marta, visit her Facebook page, Treats Come True.
Now that Easter is approaching, I had to highlight my favorite treats and desserts from this year. And the best part... there's no calories in looking. :) To see the whole party, just click on the link or photo.
Petit Social's A Vintage and Belle & Boo-Inspired Easter
Fanciful Events "A Tale of Cottontail"
Lynlee B's Bunny Easter Egg Hunt
Elise B's Sweet Scarlet Easter Collection
Frog Prince Paperie's Preppy Bunny Party
And if you need free Easter printables for your celebrations, we've got nine incredible collections to take a look at. Enjoy!
Have you seen these rainbow Easter eggs making the rounds? Nike from Thrive created them with rainbow Jello. I thought they were so beautiful I had to post them.
You just need egg molds, a clean syringe, and Jello in a rainbow of colors.
Take a look at the whole tutorial from Thrive. It doesn't seem that hard, and how cool when you're done... Don't you want to touch them?!
To see her full recipe, head to Three Little Monkeys Studios. Thanks, Gretchen, for sharing! (Note: Gretchen's son is allergic to dairy, so she substituted in margarine and rice milk and says they turned out great.)
How great is this Valentine's Day cookie wreath...
I saw this original Christmas cookie wreath Marcela M from The Celebration Girl created, and of course I thought it was the coolest thing.
So I asked Marcela if she's be willing to put together a tutorial for a Valentine's Day cookie wreath, and she so kindly agreed. So below is Marcela's tutorial....
Thank you very much, dear Jillian, for inviting me to post this tutorial in your blog.
This cookie wreath takes a little bit of time but is very, very easy to do, and it is an original way of presenting decorated cookies.
In order to make it, I used different cutters.
The light blue cutters, including the circles with which I formed the wreath are part of a set I bought at Ikea.
I also used heart shaped cutters, that I had bought a long time ago and a bow shaped cutter.
In case you want to do this cookie wreath and, since I know how hard it is to find a variety of cookie cutters in some countries, I have made a template of the different shapes, so that you can print them and cut.
For the wreath itself, you can draw two circles of different sizes, according to your needs, cut them and use them to make the wreath. The biggest circle I used was equal to a 9 inch pan (20 cms).
I made this wreath out of chocolate cookies, because I like how chocolate cookies taste with royal icing, but it can also be made with sugar cookies or gingerbread cookies.
Use your favourite rolled cookie dough. For the royal icing, I used this recipe from Sweetopia.
For the wreath, you will need:
- Cookie dough
- Royal icing
- Templates or cookie cutters (If you are using the templates you need to print them, cut them, place them on top of the rolled cookie dough and cut around them with a sharp knife)
- Piping bags
- Piping tips number 1 and 2.
- I also use squeeze bottles for flooding the wreath itself, because it takes too long with a piping tip due to the big surface
Preheat the oven to 300 degrees F or 150 degrees C.
Roll the cookie dough about ½ cm and cut the cookies. Place them on a baking sheet covered with baking paper and put them in the freezer to chill for about 10 minutes, so that they keep the shape.
Bake the cookies. Once they are ready, remove from the oven and let cool completely.
Transfer the wreath to the serving plate. The reason I recommend doing this is that, once decorated, it will become too heavy to transfer and it may break. It is therefore better to transfer it at this stage to make sure that it will remain intact.
Prepare the royal icing. Color it as desired and thin to the adequate consistency (I use the 20 second rule, which means that, if you draw a line with a knife on the royal icing, it takes 20 seconds for the line to disappear). Once the royal icing is ready, put it in piping bags/squeeze bottles. You are now ready to decorate!
Prepare your “decorating station.” I like to have all material at hand: cookies in cookie sheets, a variety of sprinkles and sanding sugar, plates covered with parchment paper for applying sanding sugar, as well as the piping bags and an extra plate.
As you can see from the wreath, I decorated the cookies in different ways. I left some cookies really simple, with only one colour and no further details, and for some others I used other techniques.
I will now walk you through each of them:
For the simple cookies, I just outlined the cookie and then flooded immediately. I then shook it a bit, to even out the icing, and let it dry for 12 hours.
For the cookies with hearts, I outlined the cookie in the base colour and flooded it.
I shook the cookie, and once the icing was even, I piped dots in a different color. I then took a toothpick and traced a line going from the dot’s top to bottom…and a heart shaped appeared. I did this with all dots and then let the cookie dry for 12 hours.
For the cookies that have a single heart in the middle, I just added a heart-shaped sprinkle right after flooding.
For the cookies which have a border with sanding sugar, I first iced them as in the case of the simple cookies, and let them dry for 12 hours. After they were fully dry, I outlined them with royal icing, then immediately poured sanding sugar on top. I let the sanding sugar set (for about 30 minutes), then turned the cookie upside down to remove any extras.
You could use nonpareils instead of sprinkles using this same method.
I outlined some cookies with heart shaped sprinkles. In this case I proceeded just as in the case before, outlining the cookies after they were fully dry, and adding the sprinkles to the outlining icing.
For the wreath, I proceeded as with the simple cookies, but I let this one dry for 24 hours to make sure that the icing would not suffer any damage once placing the rest of the cookies on top of it.
After all cookies are decorated, you can start playing with them on top of the wreath, until you find a combination that pleases you. You can combine large and small cookies and stack some on top of the other, or combine a variety of small cookies.
Once you find a combination that you are happy with, glue the cookies to the wreath with royal icing. Let the icing set for 12 hours and your wreath is ready!
If you have extra cookies, you can place them in clear bags, tie them with a pretty ribbon, attach a couple of cute straws and give them as presents!
I hope that you like this tutorial and, please, do not hesitate to contact me by leaving a message in this post or contacting me at The Celebration Girl if you have any questions about the process or if you need any clarifications. Happy Valentine’s Day!
Thank you again, Marcela, for showing us how to make this incredible treat!!
Btw, here's the template. Click to enlarge.
Norene from Party Pinching puts together some of the most creative dessert tables on our site. Because it's the Year of the Dragon, her most recent Chinese New Year table featured these incredibly creative Rice Krispie Treat dragons.
If you want to do something for Chinese New Year, how about making some for yourself (and even getting your kids to help because they'll love the ingredients). Plus, they're quite easy, take a look...
- Rice Krispie Treats
- Strawberry Fruit by the Foot (red)
- Wilton candy eyes
- Jujubes (red)
- Mini m&m’s (red)
- Color by the Foot Fruit by the Foot (yellow/orange/green mix)
- Optional – can of frosting
- Cut Rice Krispie treats into 1” x 1 ¾” rectangles.
- Wrap with red Fruit by the Foot, cut so it overlaps a little, it should stick to itself. If not, use frosting to attach.
- Cut a piece of red Fruit by the Foot for the top to fit.
- Add the red Jujubes – if they do not stick to the fruit snack, use frosting to attach.
- Add eyes and m&m nose.
- Cut small yellow triangles from the Color by the Foot.
- Attach two triangles to the side of the head and one in between the eyes with frosting if desired.
- Make the tail from the red Fruit by the Foot, pinching it to make it wavy so it looks like ribbon.
- Attach head to tail – if it has trouble sticking, attach with frosting.
I'm a self confessed chocoholic. So when my husband mentioned a few weeks ago he and my daughter were talking about baking chocolate cookies, I was not going to let them forget it.
Baking is one of our favorite family activities, so when we don't have a busy weekend, we like to create in the kitchen.
Here are our yummy chewy chocolate cookies that are the exact right amount of sweet, perfect for adult and child palates alike. Plus, they're crunchy on the outside, chewy on the inside. If you're thinking of chocolate cookies, I promise you will love this recipe!
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons sanding sugar
Preheat oven to 350 degrees F.
Combine the dry ingredients in a medium bowl: flour, salt, baking soda, and cocoa powder. Whisk just until the ingredients look evenly distributed. Don't worry about clumps of cocoa powder, they'll break apart when you mix into the wet stuff.
In a larger mixing bowl, add the butter, eggs, granulated sugar, brown sugar (lightly packed), and vanilla. Mix until creamy. We used salted butter - if you use unsalted you might want to add another 1/2 teaspoon of salt.
Add the dry ingredients in 3-4 batches until fully mixed. The dough will be very thick.
Scoop out ping pong ball sized scoops of dough. Roll the dough in the sanding sugar so they are about half coated. Lightly press on a cookie sheet. We used a Silpat, so we didn't butter the sheet. These cookies will flatten out (double in diameter) so leave plenty of room between cookies.
Bake for about 10 minutes at 350 degrees. The cookies should start to show cracks on the top about a minute before they are done.
After you take them out, let them rest for about 5 minutes. They should be a little crisp on the outside, and chewy in the middle - yum! We made just under three dozen cookies in total.
We also tried a batch with some maldon sea salt sprinkled on top. They were interesting, but we didn't like them as much as the batch with sanding sugar.
If you make them, please send photos to firstname.lastname@example.org. How perfect would these be for Valentine's Day. Yum!
I love Valentine's Day. Maybe it's because it's my birthday month, I love pink, and I love... love.
So, here's my first Valentine's Day post of the season. Check out these amazing treats I found on Etsy. I want to eat them all!!
Tomorrow I'll be showing off my favorite non-edible, but still delicious, Valentine's Day Etsy finds. Wait until you see...
Lori from Lori's Place, baker of some of the most beautiful decorated sugar cookies, just sent me the most adorable box of holiday treats. Thank you, Lori! I'm trying to save them until tomorrow, but my five-year-old daughter has other plans. We'll see how much willpower I have. :)
If you need beautiful decorated cookies, definitely check out Lori's Place. She does beautiful work that I am continually showing off. Her shop is on vacation for the holidays, so definitely check back after the New Year.