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29 Dec 11 at 11 am
Reblog

Make your own edible New Years Horn!

Source - http://www.hungryhappenings.com/2011/12/toot-your-own-edible-horn-this-new.html

Very simple and creative! Using ice cream cones, white chocolate and sprinkles, these would be a great addition to any New Years party!

Make your own edible New Years Horn!
Source - http://www.hungryhappenings.com/2011/12/toot-your-own-edible-horn-this-new.html
Very simple and creative! Using ice cream cones, white chocolate and sprinkles, these would be a great addition to any New Years party!
 8
22 Dec 11 at 3 am
Reblog

Cupcake Elves

Source - http://abittersweetwife.blogspot.com/2011/12/cupcake-elves.html

Makes: 24 cupcakes  | Prep time: 30 minutes  | Cook Time: 14 minutes
This cupcake recipe is adapted from cupcakeproject.com “The Ultimate Vanilla Cupcake”

Ingredients For Cupcakes
1 1/2 cups granulated sugar
2 2/3 cups all purpose flour
1 3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/3 cup unsalted butter, room temperature
3 large eggs,  room temperature
1/2 cup full-fat sour cream
1/3 cup canola oil or vegetable oil
11/2 tbs pure vanilla extract or concentrate
3/4 cup whole milk 

Ingredients for Decorating
24 Waffle Ice Cream cones
1 1/2 oz Green Edible Spray Dye
24 red hots
48 cashews
black decorating gel 
16 oz icing


1. Spray cones with edible food dye. Let dry.

2.Preheat oven to 350 degrees. In a mixer, mix together sugar, flour, baking powder, baking soda, and salt. Then add the butter and mix till crumbly.

3. In a medium size bowl whisk together eggs, sour cream, oil and vanilla extract until smooth. Slowly pour egg mixture into the crumbly flour mixture. 

4. Once well combined, gradually add the milk. The batter will be liquid, similar to pancake batter. Line 24 cupcake spots in a cupcake pan and fill 2/3 of the way up with batter. Bake for 14 minutes, check with a toothpick. If not done, check every minute after that. Cupcakes should not brown. 

5. When done remove liners and let cool completely. Then take your icing and place in a piping bag. Pipe a small circle on the top of the cupcake to hold the cone in place. Next pipe fluff around the bottom of the cone and a little on the tip of the cone. Adhere the cashews to the sides of the cupcake by pushing them into the frosting. Then create a face with the gel and a red hot for the nose. 

Cupcake Elves
Source - http://abittersweetwife.blogspot.com/2011/12/cupcake-elves.html
Makes: 24 cupcakes  | Prep time: 30 minutes  | Cook Time: 14 minutesThis cupcake recipe is adapted from cupcakeproject.com “The Ultimate Vanilla Cupcake”Ingredients For Cupcakes1 1/2 cups granulated sugar2 2/3 cups all purpose flour1 3/4 tsp baking powder3/4 tsp baking soda3/4 tsp salt1/3 cup unsalted butter, room temperature3 large eggs,  room temperature1/2 cup full-fat sour cream1/3 cup canola oil or vegetable oil11/2 tbs pure vanilla extract or concentrate3/4 cup whole milk Ingredients for Decorating24 Waffle Ice Cream cones1 1/2 oz Green Edible Spray Dye24 red hots48 cashewsblack decorating gel 16 oz icing
1. Spray cones with edible food dye. Let dry.2.Preheat oven to 350 degrees. In a mixer, mix together sugar, flour, baking powder, baking soda, and salt. Then add the butter and mix till crumbly.3. In a medium size bowl whisk together eggs, sour cream, oil and vanilla extract until smooth. Slowly pour egg mixture into the crumbly flour mixture. 4. Once well combined, gradually add the milk. The batter will be liquid, similar to pancake batter. Line 24 cupcake spots in a cupcake pan and fill 2/3 of the way up with batter. Bake for 14 minutes, check with a toothpick. If not done, check every minute after that. Cupcakes should not brown. 5. When done remove liners and let cool completely. Then take your icing and place in a piping bag. Pipe a small circle on the top of the cupcake to hold the cone in place. Next pipe fluff around the bottom of the cone and a little on the tip of the cone. Adhere the cashews to the sides of the cupcake by pushing them into the frosting. Then create a face with the gel and a red hot for the nose. 
Source - http://www.thedecoratedcookieblog.com/2011/12/washi-tape-best-invention-ever-also.html
 25
23 Oct 11 at 10 pm
Reblog

Halloween Cake Inspiration 

Source - http://caketime.blox.pl/2011/10/Nawiedzony-tort.html

Halloween Cake Inspiration 
Source - http://caketime.blox.pl/2011/10/Nawiedzony-tort.html
 57
28 Aug 11 at 5 pm
Reblog

Rubiks Cube Cake

Source - 

Materials List
One Basic Battenberg – White coloured and Yellow coloured cake
- 6 oz. of butter
- 6 oz. of castor sugar
- 3 eggs
- 6oz of self-rising flour
- 2 drops of almond essence (optional for the white)
- Zest of half an unwaxed lemon (optional for the yellow)
- few drops of yellow food colouring

One Basic Battenberg – Red coloured and Orange coloured cake
- 6 oz. of butter
- 6 oz. of castor sugar
- 3 eggs
- 6oz of self-rising flour
- few drops of red food colouring
- Zest of half an orange (optional for the orange)
- few drops of orange food colouring

One Basic Battenberg – Blue coloured and Green coloured cake
- 6 oz. of butter
- 6 oz. of castor sugar
- 3 eggs
- 6oz of self-rising flour
- few drops of blue food colouring
- few drops of green food colouring

To finish
- 14oz of blackcurrant jam sieved
- 14oz. of plain white marzipan to cover the entire cake
- 2oz of icing sugar for rolliing out the marzipan

Tools
- Weighing scales
- Electric beaters
- Large mixing bowl
- Battenberg Tin
- Wire rack for cooling
- Large Serrated knife
- Saucepan
- Sieve
- Rolling pin
- Pastry brush
- Ruler

Pre-heat the oven 180 degrees Celsius. Grease and flour a Battenberg tin. My Battenberg tin was 8inches x 6inches and had 4 individual sections to put the different colours.
You’ll need to make three cakes and each cake will comprise two of the colours needed - white/yellow, then red/orange and finally blue/green.
Cream together the butter and the sugar until it becomes light and creamy. Gradually add the beaten eggs. Then, carefully fold in the sieved flour.
Next split the mixture to make the two different colours. Take half of the mixture out, and place in another bowl. Add a few drops of food colouring to one batch. To the other half, add a few drops of a different food colouring.  For the white sections of the cake. I slightly over-beat the egg mixture and didn’t add any colouring. This achieved a pale off-white effect. Spoon the mixture into the separate sections of the tin. Place in the oven for 30-35 minutes. To test if it’s ready place a clean knife through the center, the knife should come out clean when it is fully cooked. If the cake rises over the tin, use a serrated knife to even off the top. Let the cake cool in the tin, once fully cooled, remove from the tin and place on a wire rack.
Repeat twice using the same method, ingredients and remaining food colours for the red/orange and blue/green cakes.
Optional: You might want to flavour the cakes as well as colour them. I used lemon zest for the yellow, orange zest for the orange and vanilla for the white. You want to find complimentary flavours that will work as a cake, so it’s probably best to resist the temptation to put mint flavouring in the green as it could taint the whole cake.



Rubiks Cube Cake
Source - 
Materials ListOne Basic Battenberg – White coloured and Yellow coloured cake- 6 oz. of butter- 6 oz. of castor sugar- 3 eggs- 6oz of self-rising flour- 2 drops of almond essence (optional for the white)- Zest of half an unwaxed lemon (optional for the yellow)- few drops of yellow food colouringOne Basic Battenberg – Red coloured and Orange coloured cake- 6 oz. of butter- 6 oz. of castor sugar- 3 eggs- 6oz of self-rising flour- few drops of red food colouring- Zest of half an orange (optional for the orange)- few drops of orange food colouringOne Basic Battenberg – Blue coloured and Green coloured cake- 6 oz. of butter- 6 oz. of castor sugar- 3 eggs- 6oz of self-rising flour- few drops of blue food colouring- few drops of green food colouringTo finish- 14oz of blackcurrant jam sieved- 14oz. of plain white marzipan to cover the entire cake- 2oz of icing sugar for rolliing out the marzipanTools- Weighing scales- Electric beaters- Large mixing bowl- Battenberg Tin- Wire rack for cooling- Large Serrated knife- Saucepan- Sieve- Rolling pin- Pastry brush- Ruler
Pre-heat the oven 180 degrees Celsius. Grease and flour a Battenberg tin. My Battenberg tin was 8inches x 6inches and had 4 individual sections to put the different colours.You’ll need to make three cakes and each cake will comprise two of the colours needed - white/yellow, then red/orange and finally blue/green.Cream together the butter and the sugar until it becomes light and creamy. Gradually add the beaten eggs. Then, carefully fold in the sieved flour.Next split the mixture to make the two different colours. Take half of the mixture out, and place in another bowl. Add a few drops of food colouring to one batch. To the other half, add a few drops of a different food colouring.  For the white sections of the cake. I slightly over-beat the egg mixture and didn’t add any colouring. This achieved a pale off-white effect. Spoon the mixture into the separate sections of the tin. Place in the oven for 30-35 minutes. To test if it’s ready place a clean knife through the center, the knife should come out clean when it is fully cooked. If the cake rises over the tin, use a serrated knife to even off the top. Let the cake cool in the tin, once fully cooled, remove from the tin and place on a wire rack.Repeat twice using the same method, ingredients and remaining food colours for the red/orange and blue/green cakes.Optional: You might want to flavour the cakes as well as colour them. I used lemon zest for the yellow, orange zest for the orange and vanilla for the white. You want to find complimentary flavours that will work as a cake, so it’s probably best to resist the temptation to put mint flavouring in the green as it could taint the whole cake.
Shark Cookie Inspiration and How-To
Source -  http://bakeat350.blogspot.com/2011/08/cue-theme-from-jaws.html
 18
01 Aug 11 at 2 pm
Reblog

Banana Cupcakes with Strawberry Frosting and Macaroon Toppers

Source -  http://blondiescakes.blogspot.com/2011/07/hello-kitty-macarons-on-strawberry.html

“I used Tartlette’s recipe without any adjustments, so please go over to her site for directions on how to make your own macarons. Just remember to pipe the batter into a slight oval and to give the oval ears, then once they’re cool and dry draw on the face with food color markers.
The recipe for the banana cupcakes I adapted from this one from Cake Journal.


125g (4oz) butter, room temperature
175g (6oz) sugar
2 eggs
3 large mashed ripe bananas
2 Tbsp vegetable oil
1 tsp baking soda
2 Tbsp hot milk
1 tsp baking power
225g (8oz) flour

- Preheat the oven to 325F and prepare two cupcake pans with wrappers.
- In a large bowl cream the butter and sugar till light and fluffy.
- Add eggs one at a time.
- Mix the mashed bananas with the vegetable oil and then mix into the butter mixture.
- Warm up the milk in the microwave. Make sure you watch it though or it will bubble up and run out of the cup. Stir in the baking soda, which will foam up, and then mix the foam into the banana mixture.
- Mix in sifted flour & baking powder just until combined.
- Fill cupcake cups halfway and bake for 18-20 minutes until very lightly golden on top and a toothpick comes out clean. Don’t overfill the cupcake cups because the batter will rise and overflow, leaving you with a delicious mess that you’ll just end up eating on your own. Not good.

Strawberry Frosting

2 8oz packages cream cheese, room temperature
1/2 cup butter, room temperature
1/2 cup strawberry jam, seedless if you can
1/4 cup powdered sugar, or more if you want it sweeter
pink food coloring, optional

Banana Cupcakes with Strawberry Frosting and Macaroon Toppers
Source -  http://blondiescakes.blogspot.com/2011/07/hello-kitty-macarons-on-strawberry.html
 “I used Tartlette’s recipe without any adjustments, so please go over to her site for directions  on how to make your own macarons. Just remember to pipe the batter into a  slight oval and to give the oval ears, then once they’re cool and dry  draw on the face with food color markers. The recipe for the banana cupcakes I adapted from this one from Cake Journal.” 125g (4oz) butter, room temperature 175g (6oz) sugar 2 eggs 3 large mashed ripe bananas 2 Tbsp vegetable oil 1 tsp baking soda 2 Tbsp hot milk 1 tsp baking power 225g (8oz) flour - Preheat the oven to 325F and prepare two cupcake pans with wrappers. - In a large bowl cream the butter and sugar till light and fluffy. - Add eggs one at a time. - Mix the mashed bananas with the vegetable oil and then mix into the butter mixture. - Warm up the milk in the microwave. Make sure you watch it though or it  will bubble up and run out of the cup. Stir in the baking soda, which  will foam up, and then mix the foam into the banana mixture. - Mix in sifted flour & baking powder just until combined.  - Fill cupcake cups halfway and bake for 18-20 minutes until very  lightly golden on top and a toothpick comes out clean. Don’t overfill  the cupcake cups because the batter will rise and overflow, leaving you  with a delicious mess that you’ll just end up eating on your own. Not  good.Strawberry Frosting 2 8oz packages cream cheese, room temperature 1/2 cup butter, room temperature 1/2 cup strawberry jam, seedless if you can 1/4 cup powdered sugar, or more if you want it sweeter pink food coloring, optional
 15
31 Jul 11 at 1 pm
Reblog

Sonic Cake

Source - http://9gag.com/gag/147243/

Inspiration :)

Sonic Cake 
Source - http://9gag.com/gag/147243/
Inspiration :)