Saturday, December 27, 2014

Apple White Cupcakes (Ever After High)

Make these sparkly apple-shaped cupcakes
for your next "Ever After High" party.


*makes 20


20 red paper cupcake liners
20 cupcakes, baked and cooled
20 mini glazed donuts
1 (16 oz) tub of store-bought vanilla frosting
red food coloring (preferably the gel kind)
20 mini pretzel sticks
20 fresh mint leaves
red sugar crystals/sprinkles


Bake cupcakes in red paper liners. Cool completely.

Hold one mini glazed donut on its side and slice off the bottom third (watch the above video to see how this is done). Place the top portion, flat-side down on top of each cupcake. Set aside.

Mix the red food coloring into the tub of frosting until you reach the desired shade. Spoon the frosting into a gallon-size baggie and cut 1/2" off one of the bottom corners. Now you have a homemade cake decorating bag.

Remove the donut for a moment and squeeze a dollop on top of the center of the cupcake. Replace the donut, the frosting will help it stick. Now squeeze a continuous swirl of frosting on top until the cupcake and donut have been covered. Take a small knife or spatula and smooth out the frosting.

Immediately cover the entire top of the cupcake with red sugar crystals until the frosting is completely covered.

Stick a pretzel into the center of the cupcake and push all the way down to make the stem. Finally, press one mint leaf on top, next to the stem. That's it! You're done!!

Friday, December 19, 2014

Buddy the Elf's Spaghetti (Cake) Recipe

This spaghetti-less cake is inspired
by the movie "Elf".
It's cleverly disguised to look like
a huge plate of spaghetti 
and is topped with a variety of
Buddy the Elf's favorite candies.
This is the perfect dessert to serve
at your Christmas or Holiday party.


Elf Spaghetti Cake
*makes 2 cakes


2 (8 or 9" round) single-layer cakes, baked and cooled
3 (16 oz) tubs of store-bought, vanilla frosting
2 tablespoons maple or pancake syrup
1 box of Sno-Caps (chocolate non-pareils)
multi-colored mini marshmallows
red and green m&m's
2 chocolate fudge Pop-Tarts
1 (16 oz) tub of store-bought, chocolate frosting

Tools needed:

cake decorating bag
cake decorating tip Wilton #5 round


Bake and cool cakes completely.

Scoop all three tubs of vanilla frosting into a large mixing bowl. Add maple syrup and mix well. 

Spread a thin layer of frosting over the tops and sides of each cake. This does not have to look nice, this layer will not be seen. Set the cakes in the freezer for 10-15 minutes to set the frosting.

Spoon frosting into cake decorating bag fitted with #5 tip. Squeeze swirly lines all over the cakes to look like spaghetti (watch the above video to see how this is done). 

Now it's time for the toppings. Sprinkle the Sno-Caps, marshmallows and m&m's on top. Break up the Pop-Tarts and place the broken pieces randomly on the cake. 

Place the tub of chocolate frosting in the microwave and heat for 1 minute until it's a liquid consistency. Drizzle the melted chocolate over the cake with a spoon.

Now pop in the Elf DVD and enjoy!!

Saturday, December 13, 2014

Dauntless Chocolate Cake Recipe (Divergent)

We've added a special ingredient
to this Chocolate Cake to determine
whether you're brave enough to join
the Dauntless (Divergent) Faction.


Dauntless Chocolate Cake 
*makes 1 (2-layer) cake

Cake Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cayenne pepper (Be Dauntless!)
1/3 cup unsalted butter, melted
1 1/3 cup cold milk
3 whole eggs
1 teaspoon vanilla extract

Cake Directions:

Preheat oven to 350 degrees (F).

Mix: flour, sugar, cocoa, baking powder, baking soda and cayenne in  a large bowl (trust me, the cayenne won't make the cake taste weird, it will only add a bit of heat to it). Add in the melted butter. Next, add in the cold milk. It's very important that you add the milk to the butter BEFORE adding the eggs, otherwise you might end up with scrambled eggs. Add the vanilla and mix with an electric mixer until you have a thick batter. Pour into prepared 8 or 9" round pans sprayed with non-stick cooking spray or lined with wax paper. Place in preheated oven and bake 35-40 minutes at 350 degrees (F), or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool completely. Cut away any cake domes (watch the above video to see how this is done), until you have two flat level cakes. Save the cut pieces of cake! Make frosting (recipe below).

Place one cake layer onto your serving platter. Frost the top of it. Place the second cake on top. Now frost the entire cake, tops and sides, smooth. 

Take the cut pieces of cake and place them in a bowl. Mash them into crumbs with a fork or large spoon/spatula. Take the crumbs in your hand and press them into the sides (only) of the frosted cake.

Now, cover the entire top of the cake with the chocolate chili curls. Finally, take the broken shards and randomly push them into the top of the cake.

That's it! You're done. Enjoy with a tall glass of cold milk!

Fudge Frosting
*makes enough to frost a (2-layer) round cake or single-layer sheet cake

Frosting Ingredients:

1/2 cup butter
1/3 cup water
4 cups powdered sugar
1/2 cup unsweetened, dark cocoa powder
1 teaspoon vanilla
1 (additional) cup powdered sugar
6-8 tablespoons milk

Frosting Directions:

Mix 4 cups powdered sugar and cocoa in a large bowl. Set aside.

In a medium-size saucepan, melt butter. Add in water and bring to boil. Remove from heat and add to powdered sugar/cocoa mixture. Add vanilla and mix well with an electric mixer. Add the last cup of powdered sugar. The frosting will be dry and crumbly and look like a thick, cookie dough. Add in the milk, start with 4 tablespoons and mix well. Continue adding milk until you have a thin batter texture. Now place the entire bowl in the fridge to chill for 30 minutes to thicken up to a frosting texture.

Cake Garnish:

2 (3.5 ounce) Chocolate Chili Bars (chocolate candy bars infused with red chili peppers, I found mine at Walmart. They taste like regular candy bars, except they leave a spicy tingle on your tongue)

Open the candy bars and begin shaving curls using your potato/vegetable peeler. The bars will break into shards near the end, save the shards for decorating the cake as well. Keep refrigerated until ready to decorate.

Sunday, December 7, 2014

Beorn's Honey Cakes (The Hobbit)

You're going to love this easy, one-bowl recipe
for sweet, moist Honey Cakes from The Hobbit!


*makes 2 loaves


3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup vegetable oil
1 cup honey
1 1/2 cups sugar
1/2 cup light brown sugar
3 whole eggs
1 teaspoon vanilla extract
1 cup brewed coffee, cooled
1/2 cup orange juice
raisins, nuts (optional)


Preheat oven to 350 degrees (F).

Whisk flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg together in a large mixing bowl. Add in oil, honey, sugar, brown sugar, eggs, vanilla, coffee and orange juice. Mix with an electric mixer or combine well with a large spoon. Stir in any add-ins like raisins or nuts (optional).

Spray two 9x5" bread loaf pans with non-stick cooking spray. Pour the batter into the pans evenly. Place into a preheated oven and bake at 350 degrees (F) for 50-55 minutes. Let cool on counter for 10-15 minutes before turning out onto serving plate. Slice and enjoy with a hot cup of coffee or tea.

Pumpkin Pasties Recipe (Harry Potter)

Make Pumpkin Pasties just like the ones
Harry, Ron &  Hermoine enjoy
in the Harry Potter series. 


*makes 20

Crust Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons butter
6 tablespoons margarine
10-12 tablespoons cold water


In a large bowl, whisk flour and salt. Using a pastry cutter or two butter knives, cut butter into flour until you have small pea-size crumbs. Now do the same for the margarine. Stir in 4 tablespoons of cold water. Add water, one tablespoon at a time until you have a nice, soft dough (it took 12 tablespoons for me). Knead the dough for 3-4 minutes and then wrap in a sheet of wax paper or plastic wrap. Set in the fridge to chill for 20 minutes. 

Make filling (recipe below).

Preheat oven to 350 degrees.

Roll out chilled dough to 1/8" thickness. Cut with a 4" round cookie cutter or use a wide-mouth cup or small bowl. Set the circles onto a parchment paper-lined cookie sheet. Dollop 1 tablespoon of filling into the center of each dough circle. Fold in half to make a pocket. Use a fork to seal the edges (watch the above video to see how this is done). 

Mix 1 egg yolk with 2 tablespoons of milk. Brush onto the tops of the pasties. Place in oven and bake at 350 degrees (F) for 15 minutes until golden brown.

Pumpkin Filling Ingredients:

1 (15 ounce) can of 100% pureed pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg


Mix all ingredients together in a small bowl.