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These cookies are kissed with three kinds of chocolate and yes, they totally taste as good as they look.

They’re made with a half cup of Reese’s Peanut Butter Chocolate Spread in place of a 1/2 cup of butter, plus more of the spread stuffed inside.

The rest of the ingredients are all your favorite basics. I did use two kinds of chocolate morsels though. And a bunch of them… 1-1/2 cups of semisweet and 1-1/2 cups of bittersweet chocolate chips.

After measuring a 1/2 cup of the Reese’s spread for the cookie dough, prepare the rest to stuff inside. Spoon the remaining spread into a piping bag, snip a large corner off of the tip and then pipe thick lines on a wax paper covered baking sheet. Freeze the spread for about 30 minutes and when firm, cut into 1-inch pieces. Then refreeze while preparing the dough.

The Reese’s spread gives the cookie batter a slightly deeper color along with subtle chocolate and peanut butter flavor. Just enough to let you know that they are a little more special than regular chocolate chip cookies.

Here’s an easy way to stuff the inside of the cookies with more of that Reese’s yumminess.

Scoop dough into a 1-1/2 inch scoop, place a piece of the chilled Reese’s spread in the middle and then use another scoop to place more cookie dough on top. Then just seal the edges together and you are good to go.

Place the shaped cookie dough balls 2-3 inches apart on a parchment paper lined baking sheet and then sprinkle lightly with salt. Bake at 350 degrees fahrenheit for about 16 minutes.

And if you forget, just sprinkle a little on top right when they come out of the oven.

Break them apart and you can see some of the stuffed spread inside.

Then break another one apart just to make sure. And you know, just so you can have a reason to eat them while they are super warm and melty. Yes and Yum!!!

Yield: 20 cookies
Reese's Peanut Butter Chocolate Stuffed Cookies
Ingredients:
  • 2 ¼ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter
  • ½ cup Reese’s Peanut Butter Chocolate spread
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-½ cups semisweet chocolate morsels
  • 1-½ cups bittersweet chocolate morsels
  • Kosher salt
  • More Reese’s spread for piping
Directions:
  1. Sift flour, baking soda and salt together in a medium bowl and set aside.
  2. In a stand mixer, cream butter, Reese’s spread and both sugars until light and fluffy.
  3. Add eggs and vanilla to butter mixture and mix until incorporated.
  4. Slowly add flour mixture, mixing until combined. Scrape down sides of bowl and mix again just until incorporated.
  5. Stir in chocolate morsels, reserving about ½ cup for later.
  6. Spoon remaining Reese’s spread into a large piping bag or resealable plastic bag and snip off a corner of one end. Pipe thick lines of the Reese’s spread onto a wax paper covered baking sheet and place in the freezer for 30 minutes. When very firm, slice into 1-inch sections and keep in freezer.
  7. Scoop cookie dough using a 1 ½ inch scoop. Place a cut and firm section of the Reese’s spread in the middle and place another scoop of cookie dough on top with a second scoop. Press and seal the edges and place on a parchment paper covered baking sheet about 2-3 inches apart. (note: keep pieces in freezer as you assemble so they stay firm.)
  8. Press extra morsels into top of the shaped cookie dough ball and sprinkle lightly with salt.
  9. Place baking sheet in the fridge to chill dough for about 30 minutes.
  10. Preheat oven to 350 degrees Fahrenheit.
  11. Bake for 14-16 minutes. Cool and enjoy!

Enjoy!

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Bakerella by Bakerella - 1M ago

I’m pretty thrilled with how this little teddy bear turned out. It’s the first time I’ve tried to make and decorate a three dimensional decorated cake like this, but I think he looks beary cute!

The inspiration for the shape came when I was actually making another cake. I had baked a two-layer, six-inch cake and made some cupcakes with the extra batter from the recipe.

When I set them out to cool, they all looked something like this. I immediately saw a “bear” with little cupcake legs and ears.

I used this delicious cake recipe and it makes the perfect amount for a complete teddy bear.

One 6-inch cake layer
One 5-inch cake layer
6 cupcakes

In the pic above, I baked the cupcakes without liners and greased the cupcake tin with shortening, placed strips of parchment paper inside and greased again to keep them in place. Then I coated it with cocoa to help prevent sticking.

You probably don’t need the strips, but I didn’t want to take any chances on having trouble removing a cupcake since I needed all six for the bear shape.

Once you have your cakes and cupcakes baked, go ahead and mix up some buttercream frosting.

I used this frosting recipe to make one batch of vanilla buttercream and then made a second batch of buttercream and added 1/3 cup of unsweetened cocoa to the confectioner’s sugar to make chocolate frosting.

Tint a small amount from the batch of vanilla buttercream with pink icing color for cheeks, another small amount with blue for a bowtie, and save a little of the vanilla buttercream for the eyes.

Then use the remaining vanilla buttercream and mix in a small amount of the chocolate buttercream to create a lighter brown color for the belly, nose, paws and ears.

To start creating the bear shape, use a sharp knife to remove a small curved portion from the larger 6-inch cake layer. Save the curved cake scrap for use later.

Push the 5- and 6-inch cake layers together to form the head and body. Place them on a large rectangular sturdy surface. You can use a baking sheet for instance. I used a rectangular heavy-duty cake board.

Frost an area for the cheeks with pink buttercream and the area for the belly with the light brown buttercream. Frost over a large area so you have the freedom to make the belly and cheeks any size you want when piping the furry frosting later.

Use a round cutter to cut curved sections from two of the cupcakes. These will end up being placed on the head for ears. Save any scraps for use later.

Use a small round cutter to gently press into the pink frosting to mark where the cheeks will go.

Now to add more frosting. Go ahead and spread a thin layer of the chocolate frosting on the exposed cake layers. Then frost a thin layer on two more of the cupcakes.

Use the lighter brown frosting to frost the tops of the cut cupcakes to be used for the ears. Then frost the tops of the remaining two cupcakes to be used for the legs. For these, add more frosting to try and create a flat and smooth top.

For the bear snout, I ended up piping a circular mound of the light brown frosting onto a sheet of wax paper and then used an offset spatula to help smooth it out. Place the mound of frosting in the freezer to firm up and you can use the spatula to help scrape and shape it even more.

Place the snout in position on the bear’s head and then slightly tuck two chocolate wafers underneath … in position for eyes.

Now you can start piping the darker chocolate frosting using a Wilton #18 decorating tip for the bear’s fur. Use the circular impression as a guide to pipe around for perfectly shaped cheeks.

Pipe frosting near the bear’s neck and then place the two chocolate frosted cupcake arms in position. Apply frosting on the bottom of the cupcakes to help secure them to the body.

I wanted the legs to be facing forward/up, so I carved away some of the cake and then attached the cupcake to the cake with frosting and inserted a straw through the cupcake and into the cake to help secure it. It worked well enough, but the safest thing would be to cut all the way through the cake so the cupcake legs would be resting on the surface below.

Keep piping all around the body, making sure to leave the light brown frosting of the ears, round belly and bottom paws visible.

He’s coming together.

For each paw, gently press a chocolate wafer rounded side up and three chocolate morsels pointed side down into the frosting.

Cut one of the chocolate wafers almost in half and attach it in position for the nose with a small amount of frosting. Pipe small dots on the eyes with some of the reserved vanilla buttercream.

Then tint a small amount of the remaining chocolate frosting a darker brown and pipe on a sweet little smile.

Now let’s make a little bowtie with blue buttercream and some of the leftover cake scraps.

Cut the reserved cake scraps in sections and use them to make a little bowtie. Pipe the sides using a Wilton #16 decorating tip while holding each piece between your fingers. Once the sides are piped, place the pieces in position and then continue piping until the rest of the cake is covered in blue buttercream.

So unbearably cute I could squeeze him!

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Bakerella by Bakerella - 1M ago

It’s been a little while since I’ve made character cake pops. I usually partner with an animated movie when I do. You can see some of them here. But this time, I was inspired by a super-fun memory and a cute little yellow Pokémon.

So, The other day I was talking with friends about some of the crazy adventures I’ve been on because of baking. And one of the most fun experiences was the time I made cake pops with Blake Lively at her home. Still to this day so surreal. Well, the next thing I know, I’m watching Entertainment Tonight and there’s Blake with her husband for the premiere of his new movie, Detective Pikachu. She was glowing and not just because she was wearing a dress made of sunshine and pregnant with her third child. I think she always glows and is just as beautiful on the inside as she is on the outside.

Anyway, while I was watching TV and thinking about what I should make next I was like… duh. It has to be Pikachus. Definitely Detective Pikachu to help celebrate her hubby’s movie.

So, how do we go from big round cake balls to the pudgy little Pokemon character below?

Let’s investigate.

First … check out my basic cake pop instructions if you need them. Once you’ve rolled them into balls, use the instructions below to shape and decorate.

Now, I know most people won’t make these, but I always hope when I share more challenging designs, that there’s something in the process, a technique or new approach that you might see and want to try on your own creations. Because really, the possibilities are endless. And I realize these are not your everyday cake pops, but I tend to go over the top when I make a new design to see how far I can take it and what I can get away with. Hopefully you find some inspiration along the way.

So, here’s a tip if you’re trying to make character cake pops that have a very specific look. Find an image of the character you’re making on google and print it out in different sizes. Place a piece of wax paper over it and use the best image underneath as a guide to shape your cake pop mixture and also to help find sprinkles and candies in the right size to help you decorate.

To shape the body, I started out with large rolled cake balls and divided the mixture in two parts. One part to shape for the body and one part to shape for the head. Separating the head and body will help create a more defined shape when dipped in candy coating.

Shape the body using the image under wax paper as a template. Use smooth tools like a spoon handle or even a lollipop stick to help recreate the body like the image. Once the body is shaped to resemble Pikachu’s knees/legs, place it over the template and then use a spoon or knife to cut off the excess around the neck, leaving a curved edge to place the head on once it is shaped.

Roll a smaller ball for the head and use a lollipop stick to flatten where the eyes will be and then press the end into the front to define where the mouth will go.

These flower sprinkles will be used for the feet. You could get away without doing this step, but it adds a little extra detail.

Use some melted yellow candy coating to attach the heads to the bodies. Then attach the flower sprinkles to the bottom of the legs for feet.

Roll small balls out of the cake pop mixture to then shape into tiny little arms. Attach them to the body with more melted candy coating and let dry completely.

Yes, much better with arms. You can start to see the character coming together.

At this stage, you can place the shaped Pikachus in the fridge to chill and firm up for dipping and you can also prepare the ears.

I used bananas from this fruit shaped candy sprinkle mixture for the ears. You could also use something like licorice pastilles. They just won’t have a pointy end. The bananas were a pretty good match, but they needed to be bulked up a bit and also to be the same color as Pikachu’s body, so I dipped them in melted yellow candy coating and once dry, set them on wax paper.

I’m sorry Pikachu  :0

Dip Pikachu in a tall narrow bowl containing melted and fluid, yellow candy coating. Remove and gently tap off the excess. Before the coating, dries, place two of the coated banana candies in position for ears.

Once the bodies are dry, you can decorate.

Dot on melted chocolate candy coating in position for the nose using a toothpick.

Use a black edible ink writing pen to draw on mouths and eyes. Use a red edible ink writing pen to draw on cheeks.

Paint his tummy white and the tips of his ears black with Poppy Paint.

Then use a toothpick to dot on more white for the sparkle in his eyes.

You could stop here, but I wanted to give him his lightning bolt-shaped tail.

Use the same image and place it under wax paper. Use a sharpie to trace the tail shape. Then place a new clean piece of wax paper on top to pipe yellow candy coating on. Place the tails in the freezer for several minutes to dry.

Carefully attach them to the body with more melted candy coating.

Too cute!

Now you’ll really think I am insane. I do too. I’m almost embarrassed. But obviously Detective Pikachu needs his super sleuth hat.

I used a candy mold to make chocolate buttons/discs and then placed them on top of a dollop of melted chocolate to create a lid effect.

This mold isn’t available anymore, but search candy drop mold for something similar.

OMG. Dying over here with these cute little caps.

Stop it!

Sorry, I can’t help myself!

Hope you enjoy these and the movie, too! It’s in theaters this weekend starring Ryan Reynolds and Justice Smith.

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I’ve got something BIG for you today. Big, beautiful, and swimming in chocolate morsels. I had to make these cookies as soon as possible after seeing Bravetart (Stella Parks) post about them on instagram. She’s basically a genius at all things baking and often creates copycat recipes of classic sweets. And this chocolate chip cookie is a New York City classic … if you’ve ever been to Levain Bakery in the Big Apple, then you know what I am talking about. Monstrous, majestic and served warm and melty. Like a cushion of chocolatey goodness.

Here’s the link to get Bravetart’s Super-Thick Chocolate Chip Cookie recipe (a la Levain Bakery) posted over on Serious Eats.

And here’s a link to her book, Iconic America Desserts if you want to learn how to make Homemade Oreos, Twinkies or Nutter Butters like these for instance.

The rest of this post is basically just photos showing you how glorious these cookies are. Visit the links above for her detailed instructions and a video, too.

Full disclosure. These cookies do have walnuts in them, which I usually don’t like in my cookies, but that’s how Levain makes them, so that’s what she did, and me too. And really, you don’t notice them that much with all the chocolate morsels that make it into every bite of cookie … so I’m okay with that.

And when I say all the morsels. I mean it. These cookies have fifteen. 15. One Five. ounces of chocolate chips in them.

Stella recommends a mix of morsels. I used, Ghiradelli bittersweet, semisweet and milk chocolate chips along with some Guittard 66% cacao baking wafers. Those are the really big ones in the pic above.

Look at that!

And feast your eyes on this. Once you mix up your dough, weigh out about 6 oz for each cookie.

Can you say tennis ball?!

With cookies that big, you’ll end up with eight great big balls of dough. Which is plenty. Trust!

Once your dough is prepared, wrap it up securely and refrigerate overnight.

When you’re ready to bake, sprinkle a little salt on the tops and arrange four cookies at a time on a baking sheet to allow room for spreading. You can also bake as you want to enjoy them over the following couple of days. Because you will want to eat these warm for full effect. Just wrap them tightly in plastic wrap and store in the fridge.

What?!?!?! I’m in love.

Here’s the inside of one of the cookies. Look at that center! These baked for 22 minutes and were absolutely perfect. They immediately made me think of eating a Levain cookie on the sidewalk in NYC. And I already want to make them again.

And here’s the inside of another cookie. The next time I make these, I’m going to try them without walnuts to see if I miss them and for two minutes less in the oven. You know just to get them a tad more under cooked like I like.

Okay, one more view to enjoy! So good.

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Bakerella by Bakerella - 2M ago

Bunnies in buttercream on bright and happy colored cupcakes. These floppy eared-friends are super cute and pretty easy to decorate, too. I used melted candy coating for the pretty pastel colors and vanilla buttercream frosting to make the little bunny bodies. Let me show you.

Go grab some cupcakes and let’s hop to it.

Before covering the the tops of the cupcakes in melted candy coating, I wanted to make sure they had nice smooth domes made of buttercream. That way there was something soft underneath the hard candy shell when you bite into them.

First, frost the tops of the cupcakes using an offset spatula to make them as smooth as you can.

Then gently dip the tops in a small bowl of confectioners’ sugar. The sugar will create a thin barrier so you can shape the frosting without it all sticking to your hands. Just use your palms and fingertips to gently shape the frosting into a nice and even dome.

See, nice and smooth curved tops.

The next step is to dip them in colorful, melted candy coating. When they dry, the tops will have a hard exterior shell. This will make it easier to decorate the bunnies so you don’t have to worry about messing up the tops.

Dip them in smooth and fluid melted candy coating and then lift them out, turn them over and gently swirl them around to allow the coating to settle evenly.

Let them dry completely and fill two piping bags with buttercream frosting using decorating bags – one fitted with an Ateco #804 tip and another with a Wilton #12 tip.

Use the smaller tip (Wilton #12) and pipe two straight or curved lines for bunny ears.

Use the larger tip (Ateco #804) and pipe a ball of frosting at the bottom of the cupcake for the body, leaving space in the middle for the head.

Use the same tip again to pipe a larger ball of frosting in position for the head, so that it just overlaps the bottom of the ears and connects to the top of the body.

Pat the bunny!

Coat your finger with a thin layer of confectioners’ sugar and then gently pat the buttercream down to shape. Simple. Don’t worry, the buttercream will gradually absorb the sugar and make it disappear.

To complete the look, you just need a few fun sprinkles.

Push black jimmies into the buttercream for tiny eyes and use miniature pink heart sprinkles for noses. That’s all you really need.

…Unless you want to dress them up.

I mean, look how dapper they look with blue confetti heart sprinkles for bowties.

They are so pretty just like this and I love how the floppy ears give them so much character even though they are decorated super simple!

But you know I like to give you options. These confetti sprinkles are an easy way to create polka dots.

To attach the sprinkles, just dot melted coating on the tops of the cupcakes using a toothpick and place a confetti sprinkle right on top to dry in place. That’s it!

Hope you enjoy these happy, hoppy little Easter bunnies.

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Bakerella by Bakerella - 2M ago

I’ve got a really easy springy treat to share with you guys today. I was flipping through one of my cookbooks by Back in the Day Bakery last weekend and landed on a recipe for Butter Mints. But it was the picture inside of cute little cubes of color that grabbed my attention. And I knew I had to make them right away.

You only need a few ingredients. Confectioners’ sugar, butter, salt, sweetened condensed milk, peppermint extract and food coloring to jump all over these.

Once you mix all the ingredients together minus the coloring, the dough will form a ball shape in the mixer and pull away from the bowl.

Turn the dough out onto some parchment paper lightly dusted with confectiones’ sugar and shape into a large disc that you can then divide into four equal portions. Or divide into however many colors of mints you want to make.

You just need 1-2 drops of gel food color to tint the dough a pretty pastel color.

I went with yellow, blue, purple and pink. So pretty! And I’ve got to tell you … right about here I was really wishing I had some Play-doh toys in the house to try the dough out on. I think I could make some super cute shapes.

But alas, I just went with these charming little rounded cubes. All you have to do is roll the dough into a long rope shape about 1/2 inch to 3/4 inch in diameter and then cut the rope into 1/2 inch sections.

The dough is soft before it goes in the fridge to chill out, so the cylinder shape starts to flatten a little bit making them look like rounded cubes.

Repeat with all your colored dough and transfer the individual pieces onto a large cookie sheet lined with parchment paper.

Now just cover them in plastic wrap and chill in the fridge for about four hours to firm up nicely.

I definitely nibbled on a few right away. So soft and sweet. So perfect for Spring!

Yield: 8 dozen mints
Back in the Day Bakery’s Butter Mints
Ingredients:
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1 teaspoon fine sea salt
  • 7 cups confectioners' sugar, sifted, plus more for dusting
  • 2/3 cup sweetened condensed milk
  • 1 tablespoon peppermint extract
  • Liquid gel food coloring, four colors
Directions:
  1. Line a 9 X 13 inch baking pan with parchment.
  2. Using a stand mixer, cream the butter and salt together on medium speed for two minutes. Slowly add the confectioners' sugar, sweetened condensed milk and peppermint extract and mix on low until the mixture gathers into a ball.
  3. Remove mixture from the bowl, place on parchment paper and shape into a disc. Divide the disc into four equal portions. To color the mixture, add 1-2 drops of food coloring to one portion and knead until fully incorporated. Add more coloring as needed to darken the shade. Repeat with remaining three portions.
  4. Working with one portion at a time, lay on a clean parchment paper-covered work surface that is lightly dusted with confectioners' sugar. Divide the portion in half and roll each half by hand into   3/4 inch ropes. Using a paring knife, cut into 3/4 inch pieces. Gently shape as you cut if needed and place on the prepared baking sheet.
  5. Cover the mints with plastic wrap and refrigerate for at least 4 hours. The mints will keep refrigerated in an airtight container for up to 1 week.
Back in the Day Bakery by Cheryl Day and Griffith Day, 2012

P.S. I love this cookbook. So many great recipes. Here’s a link on amazon to their book. Go grab a copy.

I’ve also made their Coca-Cola Sheet Cake (See it here) and it was delicious.

Or just make some butter mints to enjoy!

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Bakerella by Bakerella - 2M ago

I finally decorated a cake. It’s been forever and I don’t really know why other than I enjoy decorating little treats. I guess I feel pressure to get a design right and with a cake you only have the one shot, but with mini treats, I can make lots of mistakes. But not today. Not with this cake. I’m really happy with how cute this little yellow chick chocolate cake turned out.

I used this chocolate recipe and baked it in two 6-inch cake pans instead of the 9-inch that the recipe calls for. The recipe yields enough batter for a 6-inch 2-layer cake with enough batter for six regular cupcakes left over. I also made two batches of the frosting to make sure I had enough for decorating.

I tinted the buttercream yellow with the consistency somewhat thick and piped frosting on the bottom layer first and then the sides before smoothing it out with a cake scraper and offset spatula. I did it this way to eliminate the need for a crumb coat. By piping on a thick layer first and then leveling it out smooth, I was able to avoid getting crumbs in the outside layer of frosting.

It took me a little while since I’ve been out of practice, but I finally got it all smooth.

At this point I thought the chick was going to be cute, but I also wanted to up the springy-ness, so I broke out some of my spring sprinkle medleys from Sweetapolita to decorate a band around the bottom of the cake.

First I chilled the cake in the freezer for a few minutes to avoid messing up my smooth frosting. Then I wrapped a piece of wax paper around the cake and taped it so it would be secure. Since the cake was chilled and firm on the outside, the wax paper wouldn’t mess it up.

Then I gently pressed the sprinkles into the frosting over a cookie sheet pan so it would catch any stray sprinkles that fell off.

When you’re done. Gently remove the wax paper.

So pretty! Sweetapolita has the cutest color combinations.

Okay, now that that’s done, it’s time to decorate. Before tinting my buttercream frosting yellow. I reserved some to color orange for the beak, pink for the cheeks and black for the eyes and feet. And I also made sure to save some of the yellow frosting to use for wings.

I started with the eyes and feet first. Just pipe black frosting on top of the cake. If you want to be really exact, try using a toothpick to gently make marks in the frosting for starting and stopping points.

Next… the beak. I piped orange dollops on a piece of wax paper and placed in the freezer for a few minutes to firm up so I could shape it. Sorry, forgot to take a photo, but here is the finished beak in place.

I also piped pink frosting on wax paper for cheeks. I knew I wouldn’t be able to pipe nice circles, so I folded the wax paper over the piped circles and pressed it down so the frosting was even and flat. Then I placed them in the freezer for a few minutes to firm up and used a large decorating tip to cut out perfect flat little circles for the cheeks.

Chill them again if necessary before removing from wax paper and then simply lift them off and place in position.

Wings! Again, I piped frosting on wax paper and chilled it so I could reshape the frosting slightly into two pretty similarly shaped wings.

Gently attach to the cake to see the whole look come together.

You can even add a few dollops for feathers sticking up on top of this sweet little chick’s head.

Look at those sprinkles. I guess it’s time to cut it open.

But I can’t! It’s too cute.

But I did! And it was really, really good.

Hope you enjoy! Chirp!

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Bakerella by Bakerella - 2M ago

I’ve been horsing around in the kitchen making these colorful cuties!

They were inspired by …What?!?!? … UNICORN HORN gold sprinkles that Sweet Sugarbelle sent me. OMG! So, so cute! And obviously when I saw these I knew I had to make cake pops with them!

Need some basic cake pop instructions? No problem. Get the how-to here.

Then, once you’ve rolled your cake and frosting into balls, follow the instructions below to make Unicorns.

Shape the rolled balls into horse heads. You can use wax paper to smooth the sides and help you shape them. Basically, I rolled into a long cylinder first, then bent it and reshaped the base to be thicker and the nose to be a little narrower.

To finish the horse head shape, dip some white or light-colored coated sunflower seeds in melted candy coating and then place them in position for ears. Let them dry completely and then place the heads in the freezer for about 10-15 minutes to firm up. Once firm, transfer them to the fridge to remain chilled, but not frozen.

Now, breakout the cutest sprinkles ever from Sweet Sugarbelle so you have them handy when dipping your pops. Alternatively, you can make your own unicorn horns by shaping fondant into tapered thin cylinders and then twisting them together.

Okay, let’s get to dipping. Remove 1-2 shaped cake pops at a time from the fridge. Carefully submerge the pop into a small, deep bowl of melted and fluid white candy coating. Remove and gently tap off any excess. And then before the coating dries, insert a unicorn sprinkle in position for the horn.

Let them dry completely before continuing to decorate.

I used three colors of melted candy coating for the mane, but one color would be just as cute.

Start at the bottom and work in sections to apply candy coating so it looks like the unicorn mane falls on top of itself. Use a toothpick to apply the coating and layer as you go. It helps to let the coating cool and thicken slightly to hold it’s shape. Apply all the blue to the pops first and let dry. Then apply the yellow, and then the pink. Go back and tweak with more and varying thicknesses of coating if needed.

So these are mane-ly adorable!

To finish the faces, draw on eyelashes and nostrils with an Americolor black edible-ink writing pen. Use a thin paint brush to draw on pink luster dust.

Love them!!!

Hope you enjoy them, too!

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I’ve got something BIG for you today. Big, beautiful, and swimming in chocolate morsels. I had to make these cookies as soon as possible after seeing Bravetart (Stella Parks) post about them on instagram. She’s basically a genius at all things baking and often creates copycat recipes of classic sweets. And this chocolate chip cookie is a New York City classic … if you’ve ever been to Levain Bakery in the Big Apple, then you know what I am talking about. Monstrous, majestic and served warm and melty. Like a cushion of chocolatey goodness.

Here’s the link to get Bravetart’s Super-Thick Chocolate Chip Cookie recipe (a la Levain Bakery) posted over on Serious Eats.

And here’s a link to her book, Iconic America Desserts if you want to learn how to make Homemade Oreos, Twinkies or Nutter Butters like these for instance.

The rest of this post is basically just photos showing you how glorious these cookies are. Visit the links above for her detailed instructions and a video, too.

Full disclosure. These cookies do have walnuts in them, which I usually don’t like in my cookies, but that’s how Levain makes them, so that’s what she did, and me too. And really, you don’t notice them that much with all the chocolate morsels that make it into every bite of cookie … so I’m okay with that.

And when I say all the morsels. I mean it. These cookies have fifteen. 15. One Five. ounces of chocolate chips in them.

Stella recommends a mix of morsels. I used, Ghiradelli bittersweet, semisweet and milk chocolate chips along with some Guittard 66% cacao baking wafers. Those are the really big ones in the pic above.

Look at that!

And feast your eyes on this. Once you mix up your dough, weigh out about 6 oz for each cookie.

Can you say tennis ball?!

With cookies that big, you’ll end up with eight great big balls of dough. Which is plenty. Trust!

Once your dough is prepared, wrap it up securely and refrigerate overnight.

When you’re ready to bake, sprinkle a little salt on the tops and arrange four cookies at a time on a baking sheet to allow room for spreading. You can also bake as you want to enjoy them over the following couple of days. Because you will want to eat these warm for full effect. Just wrap them tightly in plastic wrap and store in the fridge.

What?!?!?! I’m in love.

Here’s the inside of one of the cookies. Look at that center! These baked for 22 minutes and were absolutely perfect. They immediately made me think of eating a Levain cookie on the sidewalk in NYC. And I already want to make them again.

And here’s the inside of another cookie. The next time I make these, I’m going to try them without walnuts to see if I miss them and for two minutes less in the oven. You know just to get them a tad more under cooked like I like.

Okay, one more view to enjoy! So good.

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Bakerella by Bakerella - 2M ago

Bunnies in buttercream on bright and happy colored cupcakes. These floppy eared-friends are super cute and pretty easy to decorate, too. I used melted candy coating for the pretty pastel colors and vanilla buttercream frosting to make the little bunny bodies. Let me show you.

Go grab some cupcakes and let’s hop to it.

Before covering the the tops of the cupcakes in melted candy coating, I wanted to make sure they had nice smooth domes made of buttercream. That way there was something soft underneath the hard candy shell when you bite into them.

First, frost the tops of the cupcakes using an offset spatula to make them as smooth as you can.

Then gently dip the tops in a small bowl of confectioners’ sugar. The sugar will create a thin barrier so you can shape the frosting without it all sticking to your hands. Just use your palms and fingertips to gently shape the frosting into a nice and even dome.

See, nice and smooth curved tops.

The next step is to dip them in colorful, melted candy coating. When they dry, the tops will have a hard exterior shell. This will make it easier to decorate the bunnies so you don’t have to worry about messing up the tops.

Dip them in smooth and fluid melted candy coating and then lift them out, turn them over and gently swirl them around to allow the coating to settle evenly.

Let them dry completely and fill two piping bags with buttercream frosting using decorating bags – one fitted with an Ateco #804 tip and another with a Wilton #12 tip.

Use the smaller tip (Wilton #12) and pipe two straight or curved lines for bunny ears.

Use the larger tip (Ateco #804) and pipe a ball of frosting at the bottom of the cupcake for the body, leaving space in the middle for the head.

Use the same tip again to pipe a larger ball of frosting in position for the head, so that it just overlaps the bottom of the ears and connects to the top of the body.

Pat the bunny!

Coat your finger with a thin layer of confectioners’ sugar and then gently pat the buttercream down to shape. Simple. Don’t worry, the buttercream will gradually absorb the sugar and make it disappear.

To complete the look, you just need a few fun sprinkles.

Push black jimmies into the buttercream for tiny eyes and use miniature pink heart sprinkles for noses. That’s all you really need.

…Unless you want to dress them up.

I mean, look how dapper they look with blue confetti heart sprinkles for bowties.

They are so pretty just like this and I love how the floppy ears give them so much character even though they are decorated super simple!

But you know I like to give you options. These confetti sprinkles are an easy way to create polka dots.

To attach the sprinkles, just dot melted coating on the tops of the cupcakes using a toothpick and place a confetti sprinkle right on top to dry in place. That’s it!

Hope you enjoy these happy, hoppy little Easter bunnies.

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