Cake pops! What an amazing collection of pops! Tinkerbell, pots of gold... Amazing! Enjoy the photos and thanks to everyone for participating.
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Showing posts with label march. Show all posts
Showing posts with label march. Show all posts
Saturday, March 31, 2012
Friday, March 30, 2012
Tinkerbell Cake Pops
Posted by - LinsFood
Phew! We just made it! This month's challenge on Have The Cake is Cake Pops and we finally managed to find some time to make them this afternoon! My kids and I baked our usual Madeira cake for it, a tried and tested recipe I use for most birthday cakes I make. I usually let the cake sit overnight before I start decorating but in the interest of speed, we sliced it while it was still warm to allow it to cool down quicker!
We chose to use Green and Black's organic white chocolate for the coating. Zapped it in the microwave (as I always do), tinted it ever so slightly with green and stirred it for about a minute to let cool slightly. My kids then picked a cake pop each and dipped them thoroughly in the chocolate and placed them back on the baking sheet. I gave them an option of having them completely round (stick them in styrofoam the right way around) or a flat top, well you can see what they chose! Back in the fridge they went while we had dinner!
Assembly was left completely up to the kids. A fairy here, a bug there, feathers, feathers everywhere! TA - DA!
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| a pop by each kid! |
I crumbled up the cake, added some condensed milk and brought it all together and formed the mix into little balls which were placed on a lined baking sheet. These went into the fridge for about 20 minutes to harden.
We dipped the lollipop sticks into some edible glue (I do a lot of cake decorating) but you can also dip them into whatever you are going to coat the balls in. This will ensure that the balls stay in place better. Next, we pushed the sticks into the cake balls and put them back into the fridge for about 10 minutes.
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| It's a stick up! |
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| dipped in white chocolate |
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| IT WAS FUN! |
Monday, March 19, 2012
Pastel Cake Pops
Posted by - Rena
As usual, I was standing in Michael's staring at pastel colored nonpareils. I had to have them.
I decided to make my pumpkin "fake cake" as my base. The cake is a can of pumpkin mixed with vanilla cake mix. The combination makes the most delicious cake ever with barely any calories. The cake is very moist because of the pumpkin so I didn't need to add much frosting. I really didn't need to add any but what fun would that be?
I dipped the cake balls in white candy melts which you can find at Michael's as well. I guess they are mostly for candy molding but they worked perfectly for the cake pops. I then dipped them in the nonpareils. They were mighty tasty!
I didn't realize how dark and fuzzy the pictures were until it was too late - meaning they were in my belly already - so you get vintage-looking photos. Imagine my mom making these with my help in the 70's while I'm wearing my patchwork overalls.
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As usual, I was standing in Michael's staring at pastel colored nonpareils. I had to have them.
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I dipped the cake balls in white candy melts which you can find at Michael's as well. I guess they are mostly for candy molding but they worked perfectly for the cake pops. I then dipped them in the nonpareils. They were mighty tasty!
I didn't realize how dark and fuzzy the pictures were until it was too late - meaning they were in my belly already - so you get vintage-looking photos. Imagine my mom making these with my help in the 70's while I'm wearing my patchwork overalls.
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Sunday, March 18, 2012
Pot of Gold Cake Pops
I've had Bakerella's Cake Pop book since it was released... but have I ever made cake pops before??? Nooooooo. I was excited about this month's challenge because it forced me out of my comfort zone and into the land of cake pops. Aside from having to make my own black colored chocolate, these really weren't that difficult to make. Of course, these simple pots of gold are nothing at all like the beautiful creation in the Cake Pop book. I used a simple cake mix for my cake and had leftover home made Malted Frosting left over from a cake I made last month. These were a big hit with my Sunday school class. Thanks for the challenge!
Saturday, March 17, 2012
St Patrick's Day Cake Pops...
My very first attempt at Cake Pops...and look how it went...I chose to use Green Velvet Cake as my base (basically Red Velvet, but green!)
I deconstructed, added frosting (cream cheese of course!) and re-constructed to a cakey dough...
Rolled into balls, and popped them in the fridge...to set...
...melted some white chocolate and set the sticks in using some of the chocolate...
...dipped and decorated...Green Velvet Cake and green sugar for St Patrick's Day...
I'm pretty chuffed with the results...would have prefered a 'greener' cake, but that's the perfectionist in me!!
I even had enough left over to make some pretty Cake Balls...all in all a great first attempt at "The Monthly Challenge" Sara xx
Posted by - Sara.
The less successful cake pops...
Posted by - Hannah
Well I have to admit I tried this months challenge and it didn't go so well! I waited especially untill I went home from Uni for the weekend so I could use all of mums food dye and sprinkles and things. I've given up chocolate for lent so I planned to use icing instead. My brother decided to join in (He's better at baking than me really so I wasn't complaining!). It all started off well, we made a normally sponge cake and cut it all up a bit to cool....
Well I have to admit I tried this months challenge and it didn't go so well! I waited especially untill I went home from Uni for the weekend so I could use all of mums food dye and sprinkles and things. I've given up chocolate for lent so I planned to use icing instead. My brother decided to join in (He's better at baking than me really so I wasn't complaining!). It all started off well, we made a normally sponge cake and cut it all up a bit to cool....
Next we put it in the food blended to make it into crumbs and then mixed it with some cream cheese icing. The difficulty I found was no one seems to have a exact recipe for this,so it was all a bit of a guestimate. Anyway next step we made it into the balls (At this point everything seemed fine!)
The next stage was dipping them. As I said no chcolate for me :( Unfortunately icing doesn't appear to work! It kind of half absorbed, half slid off. And then one of the balls broke in the icing... not pretty! So we compromised, I'm afraid my cake pops never really made it to the tradition being on sticks stage but we did put them in little cases and decorate them so it wasn't too bad. Hopefully next month I'll be more successful!
The finished product...
Sunday, March 4, 2012
Lamington Inspired Cake Pops
Posted by - April (Miss Conversationalist) @ Tête-à-Tête 4 Food
Miss C "after seeing that this month's challenge was making Cake Pops I was really excited. I decided to make lamington inspired cake pops as I love a little twist to classics"
Miss C "i thought this would only be, bake a CAKE + FROSTING + COAT with CHOCOLATE + DECORATE = CAKE POPS, how wrong I was! Yes, those are the basic steps but it isn't that easy"
Cake pops "getting the amount of cake and frosting ratio is crucial, as this determines whether they can be formed into balls"
Cake pops "also, finding a good glaze will insure the coating and decorating process is a lot easier"
Saturday, March 3, 2012
Cake Pops!
Posted by - Anuja @ http://simple-baking.blogspot.in/
I have been thinking of making these for some time now but somehow couldn't get around actually making them. Then Rena from Have the Cake posted her March challenge....ta da.. Cake Pops! It was a sign..I have to give it a try. This is a very simple ‘how-to’ for making them, I am in no way an expert and will gladly leave that title to Bakerella!
Basically to make cake pops you need to make a cake. Then you deconstruct ( well actually smash) the cake and mix it with an icing ( any icing or frosting will do). Then you roll it into balls, chill them, then pop in some sticks and dip in melted chocolate.
I made it into a weekend fun project as Saee was at home and boy did we have fun!! I managed to get only half the quantity of pops done as the other half was gobbled up by my sous chef.
You can use any cake recipe or even a packet mix is fine. Check out the great tutorial by Instructables here.
Oh and BTW they are supposed to look like cupcakes :).
I have been thinking of making these for some time now but somehow couldn't get around actually making them. Then Rena from Have the Cake posted her March challenge....ta da.. Cake Pops! It was a sign..I have to give it a try. This is a very simple ‘how-to’ for making them, I am in no way an expert and will gladly leave that title to Bakerella!
Basically to make cake pops you need to make a cake. Then you deconstruct ( well actually smash) the cake and mix it with an icing ( any icing or frosting will do). Then you roll it into balls, chill them, then pop in some sticks and dip in melted chocolate.
I made it into a weekend fun project as Saee was at home and boy did we have fun!! I managed to get only half the quantity of pops done as the other half was gobbled up by my sous chef.
You can use any cake recipe or even a packet mix is fine. Check out the great tutorial by Instructables here.
Thursday, March 1, 2012
March Challenge: Cake Pops
Posted by - Rena
Everywhere you look, there are cute little cake pops popping up at parties, weddings & even Starbucks! Let's have some fun! Our challenge this month is to make cake pops. The possibilities are endless.
One of my favorite bloggers, Bakerella, has an amazing collection of cake pops. She is truly an artist. The combination seems to be fairly standard: bake a cake, mix with frosting, make balls and coat with chocolate. Instructables has a great tutorial on their site.
Have fun!
Everywhere you look, there are cute little cake pops popping up at parties, weddings & even Starbucks! Let's have some fun! Our challenge this month is to make cake pops. The possibilities are endless.
One of my favorite bloggers, Bakerella, has an amazing collection of cake pops. She is truly an artist. The combination seems to be fairly standard: bake a cake, mix with frosting, make balls and coat with chocolate. Instructables has a great tutorial on their site.
Have fun!
Muppets Cake Pops by Bakerella. I mean, really!
Thursday, March 31, 2011
March Roundup
Sunday, March 13, 2011
Irish Potato Custard Pie
Posted by - Angela/Soap Mom's Kitchen
Unfortunatley, I had to miss the past two challenges. I was just too busy. Well, I am back and I really enjoyed making this pie. I have to admit being around a lot of great Midwestern and Southern cooks in my day, I never heard of white potato pie or Irish Potato Pie. I always made the traditional sweet potato pie. So this is my first potato pie using just white potatoes.
After searching the web and finding many savory recipes for Irish Potato Pie, I have to admit, I was intrigued by Vivian's recipe post. I decided to add a little cream cheese, increased the sugar slightly and added the seeds of a vanilla bean. I used my favorite and easy Amish recipe pie crust, a little whip cream and of course a little homemade caramel sauce with a hint of Irish Whiskey. I made caramel sauce last week and stored it in my fridge. I used Dorie Greenspan's recipe. It is a fool proof caramel, but I listed an easy alternative below with store bought caramel.
I hope you all like my adaption of Vivian's recipe. I think this recipe can be interpreted in several different ways. I even think adding ground pecan nuts to the crust would have been nice or even doing a topping of burnt sugar on top, similar to a creme brulee would be interesting.
The pie was darn good! I will definitely be making it every St. Patrick's Day. It does taste like a custard, but I think the caramel sauce added a little something extra. I am going to make another one for St. Patrick's Day. Thanks Vivian! You learn something new everyday.
Irish Potato Pie
Yield: 8 to 10 servings
3 eggs
2 cups half-and-half
2 cups plain mashed potatoes
4 oz. cream cheese
1 1/4 cup sugar
1 vanilla bean pod seeded
1/4 teaspoon salt
1 tablespoon Irish whiskey
1 unbaked 9-inch deep-dish pie shell with high fluted edge (Recipe below)
Freshly grated nutmeg
Directions
Preheat the oven to 350°F. In a large mixing bowl, I used my immersion blender and blended all the ingredients until smooth. Pour into prepared unbaked pie crust. I had a little left over, but I did not want to overflow the pie. I placed the pie on top of a cookie sheet to bake, to prevent spillage in the oven.
Cover the fluted edge of the pie shell with aluminum foil to prevent overbrowning.
Place on the center rack of the oven and bake for 40 minutes. Remove the foil and bake for 15 more minutes. Cool to room temperature. Refrigerate. I served my pie cold with whip cream and caramel sauce.
Amish Pie Crust Recipe:
3 cups flour
2 1/4 sticks unsalted butter
Pinch salt
1T. sugar
1 egg
1/3 cup cold water
1 T. white vinegar or apple cider
In a food processor blend flour, salt, sugar, and butter until clumps form the size of peas. Add beaten egg, vinegar, water in a steady stream through your feed tube, process until a ball forms. Place in plastic wrap and put into fridge for 30 minutes. Roll out and place in pie pan.
Caramel Sauce with Irish Whiskey (adaption)
Source of basic recipe: Dorie Greenspan
1 cup sugar
3 T. water
1 T. light corn syrup
3/4 cups heavy cream
1 T. unsalted butter
1T. Irish Whiskey (not in the original recipe, I added this to keep with the Irish theme)
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan and stir just to combine. Heat over medium to hight heat, without stirring, if the mixture is coloring unevenly, swirl the pan as needed to blend, until the caramel turns a deep amber, 5 to 10 minutes, depending on the size of your saucepan and the intenstiy of the heat. As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit on a white plate. Don't be timid about the color if it too pale, it won't have much taste.
Lower the heat, stand back from the saucepan because the caramel will bubble and spatter and add the cream and butter. When the spatters are less vehement, stir to smooth and calm down the caramel. Add whiskey and stir well. Remove the pan from the heat. Pour the caramel into a heatproof jar and cool until it is slightly warm and still pourable before using, about 1 hour.
EASY ALTERNATIVE:
1 Jar of store bought caramel sauce. Heat sauce in a heavy duty sauce pan and add 1 T. of Irish Whiskey. Heat through and your done!
Whip Cream Topping:
2 cups of heavy whipping cream
1/2 cup of powder sugar
Put cream and powder sugar in a mixing bowl. On medium speed start whipping with the whip attachment. Increase speed to high and continue beating until stiff peaks form. You can pipe rosettes or just dollop on with a spoon.
I grated fresh nutmeg on top of my pie.
Unfortunatley, I had to miss the past two challenges. I was just too busy. Well, I am back and I really enjoyed making this pie. I have to admit being around a lot of great Midwestern and Southern cooks in my day, I never heard of white potato pie or Irish Potato Pie. I always made the traditional sweet potato pie. So this is my first potato pie using just white potatoes.
After searching the web and finding many savory recipes for Irish Potato Pie, I have to admit, I was intrigued by Vivian's recipe post. I decided to add a little cream cheese, increased the sugar slightly and added the seeds of a vanilla bean. I used my favorite and easy Amish recipe pie crust, a little whip cream and of course a little homemade caramel sauce with a hint of Irish Whiskey. I made caramel sauce last week and stored it in my fridge. I used Dorie Greenspan's recipe. It is a fool proof caramel, but I listed an easy alternative below with store bought caramel.
I hope you all like my adaption of Vivian's recipe. I think this recipe can be interpreted in several different ways. I even think adding ground pecan nuts to the crust would have been nice or even doing a topping of burnt sugar on top, similar to a creme brulee would be interesting.
The pie was darn good! I will definitely be making it every St. Patrick's Day. It does taste like a custard, but I think the caramel sauce added a little something extra. I am going to make another one for St. Patrick's Day. Thanks Vivian! You learn something new everyday.
Irish Potato Pie
Yield: 8 to 10 servings
3 eggs
2 cups half-and-half
2 cups plain mashed potatoes
4 oz. cream cheese
1 1/4 cup sugar
1 vanilla bean pod seeded
1/4 teaspoon salt
1 tablespoon Irish whiskey
1 unbaked 9-inch deep-dish pie shell with high fluted edge (Recipe below)
Freshly grated nutmeg
Directions
Preheat the oven to 350°F. In a large mixing bowl, I used my immersion blender and blended all the ingredients until smooth. Pour into prepared unbaked pie crust. I had a little left over, but I did not want to overflow the pie. I placed the pie on top of a cookie sheet to bake, to prevent spillage in the oven.
Cover the fluted edge of the pie shell with aluminum foil to prevent overbrowning.
Place on the center rack of the oven and bake for 40 minutes. Remove the foil and bake for 15 more minutes. Cool to room temperature. Refrigerate. I served my pie cold with whip cream and caramel sauce.
Amish Pie Crust Recipe:
3 cups flour
2 1/4 sticks unsalted butter
Pinch salt
1T. sugar
1 egg
1/3 cup cold water
1 T. white vinegar or apple cider
In a food processor blend flour, salt, sugar, and butter until clumps form the size of peas. Add beaten egg, vinegar, water in a steady stream through your feed tube, process until a ball forms. Place in plastic wrap and put into fridge for 30 minutes. Roll out and place in pie pan.
Caramel Sauce with Irish Whiskey (adaption)
Source of basic recipe: Dorie Greenspan
1 cup sugar
3 T. water
1 T. light corn syrup
3/4 cups heavy cream
1 T. unsalted butter
1T. Irish Whiskey (not in the original recipe, I added this to keep with the Irish theme)
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan and stir just to combine. Heat over medium to hight heat, without stirring, if the mixture is coloring unevenly, swirl the pan as needed to blend, until the caramel turns a deep amber, 5 to 10 minutes, depending on the size of your saucepan and the intenstiy of the heat. As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit on a white plate. Don't be timid about the color if it too pale, it won't have much taste.
Lower the heat, stand back from the saucepan because the caramel will bubble and spatter and add the cream and butter. When the spatters are less vehement, stir to smooth and calm down the caramel. Add whiskey and stir well. Remove the pan from the heat. Pour the caramel into a heatproof jar and cool until it is slightly warm and still pourable before using, about 1 hour.
EASY ALTERNATIVE:
1 Jar of store bought caramel sauce. Heat sauce in a heavy duty sauce pan and add 1 T. of Irish Whiskey. Heat through and your done!
Whip Cream Topping:
2 cups of heavy whipping cream
1/2 cup of powder sugar
Put cream and powder sugar in a mixing bowl. On medium speed start whipping with the whip attachment. Increase speed to high and continue beating until stiff peaks form. You can pipe rosettes or just dollop on with a spoon.
I grated fresh nutmeg on top of my pie.
Thursday, March 10, 2011
Mashed Potato Pie
Posted by -Cindy
Surprisingly, this pie was actually good! When I read that we were making mashed potato pie, I must admit I was skeptical.
I did have to make a few changes. I didn't want to by booze just for a tablespoon of it, so I substituted lemon juice. I also used lemon juice in place of the vanilla. And of course, I used a graham cracker crust. I hate nutmeg and left that off and I didn't have nuts so those are missing too! :)
I tried to get the potatoes smooth with a mixer but was not completely successful.
If you closed your eyes and took a bite of this pie, you'd think you were biting into a custard pie.
It was tasty,creamy and very rich.
Tuesday, March 1, 2011
March Challenge: Irish Potato Pie
Posted by - Vivian http://letstrythese.blogspot.com
I'm rather keen on holidays myself. While the kids were growing up I took great care to have the house decorated for every holiday. We even celebrated some of the lesser known celebration days such as Dr. Seuss day, Chocolate day... etc. The kids loved it and made for great memories and now I've restarted the tradition with my grandsweetie :-)
Saying that, when I was asked to step in and fill the spot for the March challenge I was instantly drawn to traditional Irish desserts. There are many fabulous recipes sounding recipes out there but many included the use of whiskey or beer. Since I knew that many of you cook with your children I just wanted to bypass those recipes this round (although I myself will have to give a few of those a try!) Interestingly enough, I came across this recipe for Irish Potato Pie and, to quote,"this recipe, with slight adjustments, was brought over "on the boat" by the cook's great-great-aunt shortly after a potato famine in the 1880s. When asked why she had brought a potato pie (rather than a fruit pie) recipe with her, she'd answer that she had hoped that America would have an abundant supply of potatoes, as in Ireland there was "nary a sound potato to be had there. May God bring them back." Of course, God did, and we celebrate that with the fine legacy of Aunt Bridget's potato custard pie. Mary Cummings, New Smyrna Beach, Florida, The Old Farmer's Almanac Recipe Contest, Dublin, New Hampshire."
Doesn't sound like I could get a more traditional recipe than that! Had to hustle to get it made today so that I could have some pictures for you. While I chose this recipe, there are a few other dessert style potato pies to choose from so feel free to browse the net!
recipe from http://www.almanac.com/recipe/irish-potato-pie
Yield: 8 to 10 servings
3 eggs
2 cups half-and-half or light cream
2 cups mashed potatoes (whipped smooth with no lumps) I'm assuming they mean without milk or butter... that's what I did any way.
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon Irish whiskey, brandy, or sherry (optional)
1 unbaked 10-inch deep-dish pie shell with high fluted edge
Freshly grated nutmeg
Toasted slivered almonds
Directions
Preheat the oven to 350°F. In a mixing bowl, beat the eggs slightly. Stir in the half-and-half or cream, potatoes, sugar, vanilla, salt, and liquor (if using). Beat well until smooth.
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| I used my ricer to get my potatoes super smooth |
Wednesday, March 31, 2010
March Roundup
Not too many Tiramisu posts this month. Maybe a little scary? Congratulations to those that participated and thanks to Veronica for the pick! I loved it.
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