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    Zebra Layer Cake

    Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how!

    It was around 2012 when I first saw Zebra Cakes making the rounds on popular food sites and baking blogs. (Not to be confused with these famous Zebra Cakes.) Slice the cake to reveal a graphic stripe of chocolate marbled against vanilla. The effect is so eye-popping, it looks something akin to zebra stripes.
    More than a decade later, I’m trying it for myself. Back then, there were so many iterations floating around, I just didn’t see the need for one more. It wasn’t until recently that I found familiar inspiration for a new spin on this cake. A sprinkle-tastic, funfetti-fied version made with rainbow confetti sprinkles folded into the vanilla batter.

    Party animals!
    This was a suuu-uuper fun cake to put together, and the marbling technique is not as complex as it looks. I was really surprised that my first attempt turned out as well as it did. I’m already planning to make another! Be sure to check out the video at the end of this blog post. You may find it to be a helpful guide for making and assembling your own zebra layer cake.

    Make the vanilla batter.
    Stock up on eggs! Because this cake uses a whole bunch of egg whites. (Not only in the cake batter, but also in the frosting!) This white-vanilla batter comes together quickly and easily. It makes a large volume, so use a big bowl!

    Make the chocolate batter.
    Whisk up a chocolate batter base with dark cocoa powder, egg yolks, and milk. Then mix in 3 cups of the white vanilla batter. I used black cocoa powder to get the boldest stripe possible. It’s the same cocoa I used for these Oreo Cupcakes, and the flavor is wonderful. Regular dark cocoa powder will also work well.

    Mix in some sprinkles!
    Mini rainbow confetti sprinkles make this cake so cheerful! You can leave them out of this recipe if you prefer. However, if you’re like me and cannot resist a pop of color against a bold graphic stripe – fold in about 1/2 cup.

    Layer the batters together.
    Using 1/4 cup measures or trigger ice cream scoops for each batter, portion the vanilla-sprinkle batter in the center of the pan. Continue with 1/4 cup of chocolate batter placed directly on top of the vanilla. Continue, repeating this technique, and occasionally tapping the bottom of the pan on the counter to help spread the batters. The layers should appear as concentric rings. My first attempt is far from perfect, but it still turned out pretty cute at the end. I think my next attempt will look even better, now that I know what to expect.

    Bake and level.
    Place the pans in a preheated 350° F oven. As the cakes rise they’ll form a dome in the center. After they cool, level the them flat. Doesn’t that look cool? Hypnotizing, even!

    Swiss meringue buttercream.
    Swiss meringue buttercream adds just the right amount of sweetness to the marbled sponge. If you’re a novice at making this buttercream, then you can view my how-to video in this blog post.

    Ganache drip.
    I’ll always love a drip cake! The chocolate ganache drip on vanilla Swiss meringue buttercream really ties together the flavors of the cake layers.

    Add a party mascot!
    How cute is this zebra topper? It’s just a small figurine that you can find at most discount stores in the toy department (or here). We dressed it with a homemade mini pom-pom necklace and cardstock party hat.

    Throw on some additional confetti sprinkles, and you’ve got yourself a fine party cake!

    One of my favorite things about this zebra layer cake is that every slice is unique! No two the same! Each serving is like an original piece of edible art.

    The cake recipe is adapted from Martha Stewart’s Cake Perfection book (which I love). The cake’s crumb is tight yet still moist. It reminds me a little of pound cake, but slightly lighter. Together with the Swiss meringue buttercream, it slices like a dream! The sponge is lightly chocolaty – the dark chocolate well balanced with its vanilla counterpart. I hope you love it as much as I do!

    One more thing – I’d love for you to fill out this super-quick poll! What would you like to see more of on Sprinkle Bakes? The form will ask for your email address to submit your answer. We never share or sell your information. If you’re already subscribed to updates, you won’t be re-subscribed by submitting your email address. Thanks so much!

    Zebra Layer Cake

    Heather Baird

    Slice this cake to reveal zebra stripes inside! Making it is fun, and the technique is easier than you might expect. Chocolate and vanilla batters are layered in the centers of two cake pans. As the batters spread they create concentric circles. Once baked, assembled, and sliced, those circles create a zebra-like stripe inside the cake.I use unsweet black cocoa powder, but regular dark cocoa powder (such as Hershey’s Special Dark) will also work for a bold stripe. The effect will also work with regular cocoa powder, but the stripe will be brown instead of black.Stock up on eggs, because this cake uses many egg whites! I often use carton egg whites for my Swiss meringue buttercream recipe. If you do this, be sure the carton says 100% egg whites.

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    Prep Time 35 minsCook Time 24 mins1 hour resting 1 hrTotal Time 1 hr 59 mins

    Course DessertCuisine American

    Servings 12

    Ingredients US CustomaryMetric Zebra cake layers4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 teaspoons kosher salt7 egg whites3 egg yolks2 ½ cups granulated sugar2 cups whole milk divided½ cup unsalted butter melted1/3 cup sunflower oil or vegetable oil1 tablespoon pure vanilla extract½ cup unsweet black cocoa powder½ cup mini rainbow confetti sprinkles plus more for garnishSwiss meringue buttercream5 egg whites1 cup granulated sugarPinch of salt1 lb. unsalted butter at room temperature2 teaspoons vanilla extractChocolate ganache drip1/2 cup semisweet chocolate chips¼ cup heavy cream1 tablespoon light corn syrup added for shine, this is optional
    Instructions Zebra cake layersPreheat the oven to 350F. Coat two 9-inch cake pans with cooking spray, and line the bottoms with parchment circles.In a large bowl, whisk together the flour, baking powder and salt.In a separate large bowl, beat together the egg whites and granulated sugar. Mix on medium-high until foamy and well incorporated, about 2 minutes. Beat in 1 1 /2 cups of the milk, melted butter, sunflower oil, and vanilla, until smooth. Add the flour mixture and beat until smooth and lump-free, about 2 minutes.In another large bowl, beat together the egg yolks, remaining ½ cup milk, and the black cocoa powder. Add 3 ¼ cups of the vanilla batter to the cocoa mixture and beat until smooth and uniform in color.Fold the rainbow sprinkles into the vanilla cake batter using a rubber spatula.Using ¼ cup measures, or trigger ice cream scoops (2 oz. capacity), portion ¼ cup of vanilla-sprinkle dough into the center of the pans. Next, spoon ¼ cup of chocolate batter into each center, directly on top of the vanilla-sprinkle batter. Continue this process, spooning the batter into the center of the pans and occasionally rapping the bottom of the pan on the countertop to level the batters together. Do this until all the batter is used and they appear as concentric rings in the pans.Bake the cakes for 35-40 minutes (mine too slightly longer, at 45 minutes) until the centers are domed and puffy. A toothpick tester should come out mostly clean (mine had some color on it due to a melted confetti sprinkle.) Transfer the pans to a wire rack to cool 10 minutes, then turn out to cool completely on wire racks. After cooling the cakes, level them with a serrated knife. They can also be wrapped in plastic film and transferred to the refrigerator to stand overnight. I find that the crust softens and they are easier to level after a night in the refrigerator.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg white, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Place a cake layer on a cake board or serving plate. Fill the cake with about 1 ¼ cups of the buttercream. Top with a second cake. Cover the entire cake with the buttercream, and smooth evenly over the tops and sides. Refrigerate the frosted cake until the buttercream firms, about 30 minutes. Meanwhile, make the ganache drip.Ganache dripPlace the chips and cream in a microwave-safe bowl and heat at 100% power for 45 seconds to 1 minute. Allow the mixture to stand 1 minute, then whisk together to create a smooth ganache. Add the corn syrup, if using. Allow the mixture to cool slightly. Remove the cake from the refrigerator and spoon some of the ganache over the sides of the cake. Use the spoon to nudge the chocolate over the edges to drip down the sides. Pour the remaining ganache in the top center of the cake and smooth to cover it completely.Garnish the top edge of the cake with more rainbow confetti sprinkles. Top with a cute zebra figurine, if you’re so inclined.Store the cake in the refrigerator. Bring to room temperature before serving.
    NotesThe recipe for the cake layers is adapted from Martha Stewart’s Cake Perfection book. The Swiss meringue buttercream recipe and ganache drip are original to Sprinkle Bakes. 

    Keyword black cocoa powder, dog birthday cake, egg whites, funfetti cake, ganache drip, party cake, swiss meringue buttercream, zebra cake, zebra layer cake, zebra stripe cake

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Strawberry-Pecan Bread with Strawberry-Pecan Butter

    There is no better way to celebrate National Pecan Month than with Schermer Pecans and this delicious, bright Strawberry-Pecan Bread with Strawberry-Pecan Butter! With spring finally here, this recipe is the perfect way to kick off the season. The soft, buttery crumb is studded with a beautiful light pink from the sweet, bright strawberries, while […] LEGGI TUTTO

  • in Recipes

    Candy Easter Egg (Breakable Bash Egg)

    This Candy Easter Egg holds a sweet surprise inside! Crack open its edible shell to find more candy to share and enjoy!

    It’s been a while since I’ve made something just for fun, and what could be more fun than a giant speckled Candy Easter Egg? With the holiday coming up, I wanted to make something super cute that I could share with my family after our Easter dinner. Kids will adore this, but adults love it too.
    This breakable candy Easter egg (also called a Piñata Egg or Bash Egg) is just as fun as opening an Easter basket. Fill it with small candies and little toys. It’s easy to customize to the recipient.

    Silicone mold
    You can’t make a giant Easter egg without an egg shell mold! This 3D Silicone Egg Mold is what I used. It creates an egg a little more than 7″ tall. And it even comes with a little wooden mallet for breaking the assembled egg (which I misplaced immediately after opening the package and never found again, le sigh). Each shell mold has a foot on the underside so they don’t wobble around and become misshapen as the candy sets.

    For the speckle.
    Grab a stiff bristle paint brush (new, unused, and kitchen-dedicated) 1 tablespoon of mini semisweet chips and 1 teaspoon of vegetable oil. I used sunflower oil because it’s what I prefer nowadays in all my baking and sweets. Melt the semisweet chips with the oil in the microwave. The oil loosens the chocolate’s texture to become more fluid. This is the perfect consistency for creating speckles and splatters.
    Next, dip the paint brush in the chocolate and use a finger to flick the end of the brush towards the molds. This creates speckling. Then, dip the paint brush in the chocolate again, loading it well, and fling the chocolate onto the molds. This creates a paint splatter effect. Whisk the molds away to the freezer to chill for about 10 minutes, or until totally set.

    For the shells.
    One 12 oz. bag of meltable candy wafers is a little more than you’ll need to make one assembled egg. However, I recommend melting the entire bag in case you need a little extra for spackling thin spots in the shells. Melt the candy in a microwave-safe bowl in the microwave at 30 second to 1 minute intervals.
    Stir well between heating intervals, and use the residual heat from the bowl to do most of the melting of the wafers as you stir. This is key to not overheat the candy. Let the candy cool a little before you pour it into the molds. It should be warm to the touch (not hot!) yet still pourable.

    Gently spread the candy into the mold using a small spatula. Whisk the molds away, once again, to the freezer to set about 20 minutes or until the candy is completely hardened.

    Test results.
    I made three different eggs which turned out to be like snowflakes – no two alike! Ha. It was a learning process, but I really love how each one turned out.
    Attempt 1: For a marbled look pour hot melted candy into the molds and turn them to swirl the candy over the cavity surfaces (see video for action). I did this with the blue shells, and the chocolate speckling was not preserved. Instead, it created marbling – which I like! But it wasn’t exactly what I was going for.
    Attempt 2: For a marbled and speckled appearance, use a mini spatula to partially spread warm candy into the mold, then use the swirl technique to finish covering the cavity. The result is speckling and marbling – which I also like! However, I wanted to try again.
    Attempt 3: For a strictly speckled appearance, use a mini spatula to gently spread warm candy into the mold. Again, you can see this action in the video at the end of this blog post. It preserves all the semisweet chocolate speckling and spatter marks. Now this is what I was going for!

    Unmold the egg shells.
    This is the fun part! Gently peel away the silicone molds to reveal the beautiful speckled candy eggshells. If you’re looking to simplify things, you can skip the speckling and mold the candy without it. This will give you the appearance of a giant dyed Easter egg – still very cute! (Although I am partial to the speckling.)

    Candy!
    Easter candy is the prettiest of all candies, I think. Gather your favorite and most colorful small candies for filling the egg shell. Include little toys, foil-wrapped chocolates, sprinkles, malted milk eggs, jelly beans – whatever will comfortably fit inside. Pile the candy up in the center.

    Join the shells.
    In a small nonstick pan, over low heat, gently melt the edges of an egg shell (see the video for action). The melted candy will join the shells together. Let this stand at room temperature until set. This won’t take long at all, if your room temperature stays around 69-72F. Otherwise you can transfer the egg to the refrigerator to speed setting.

    Add some brightly colored grosgrain ribbon to make the eggs egg-stra cute! (Haha. I couldn’t help myself.)

    As I mentioned before, the silicone mold comes with a little wooden mallet which you can give with the egg if you’re giving it as a gift. I lost mine immediately upon opening the package. And I’m having my own Easter egg hunt looking for it (note: I have a puppy that likes to carry things away). However, I used a wooden dough tamper (as seen in the video) that worked just fine.
    Of course, if you don’t have time to make your own Piñata Egg at home, you can purchase one online, complete with wooden mallet, although they can get pretty pricey.

    This is such a fun interactive treat with real piñata appeal! Except this one is totally edible with its candy shell. This was so fun to make, I’ll probably put a few more together for gifts. It’s an easy edible craft that requires little kitchen time.
    Happy Spring!

    Related recipe: Edible Paper Mache Easter Egg Piñata

    Candy Easter Egg (Breakable Bash Candy Egg)

    Crack open this Candy Easter Egg for a surprise inside! This breakable/bash egg is more fun than opening an Easter basket (if you ask me). The shells are easily made using a silicone mold and your color choice of candy melting wafers. Use my chocolate spatter technique for speckling the egg shells, or you can skip that step for simpler plain egg shells.
    You’ll need about 1 1/2 – 2 cups of small candies to fill the egg. I used foil-wrapped eggs, malted milk eggs, jelly beans, marshmallows, gummy bunnies, sprinkles, small Lindt hollow Easter chicks and lambs, sprinkles and other small hard candies. Choosing the candies is half the fun!

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    Prep Time 30 minsCook Time 3 mins1 hour resting/setting time 1 hrTotal Time 1 hr 33 mins

    Course DessertCuisine American

    Servings 1 egg

    Ingredients US CustomaryMetric 1 tablespoon mini chocolate chips1 teaspoon vegetable oil I use sunflower oil12 oz. candy melting wafers your color choice2 cups assorted small candies such as jellybeans or malted milk eggs
    Instructions In a small microwave-safe bowl, combine the semisweet chips and oil. Heat at 100% power in the microwave at 30 second intervals, until the mixture is melted and can be stirred smooth. (About 45 seconds to 1 minute total.) Set aside to let cool slightly.Place the silicone molds on a large baking sheet. Make room in your freezer to accommodate the sheet with molds on it.Dip the stiff bristle paint brush into the chocolate and flick the bristles of the brush with a finger into the cavities of the shell molds. Do this repeatedly for speckling. For spattering, load the paint brush with the chocolate mixture and use flinging motions to splatter the shell cavities with the chocolate. Place the molds in the freezer to set the chocolate.Meanwhile, melt the candy wafers in a large microwave-safe bowl at 100% power in the microwave. Heat in 30 second to 1-minute increments, stirring the candy well between heating intervals. Be sure to stir well using the residual heat from the bowl to do most of the melting. This will help avoid overheating the candy. When the candy is smooth, let it cool slightly. It should not be hot to the touch, rather it should be warm yet still pourable.Remove the molds from the freezer and immediately divide about 3/4 of the candy between the two spattered shells. Use the mini spatula to gently spread the candy up the sides of the mold. Be sure to spread the candy all the way to the top edges where the two shells with meet to form the whole egg.Transfer the molds to the freezer to set, about 20 minutes, or until the candy is extremely firm/hard to touch. Examine the set candy in the molds to make sure there are not weak or thin spots in the shells. If you see this, re-heat the remaining candy until smooth and gently spatula melted candy over the thin areas. Freeze again until solid.When the shells are solid, peel away the silicone mold away from the candy to reveal beautiful speckled egg shell halves.Have the assorted candies ready to hand. Also have some paper towels at the ready.Place a nonstick pan over low heat. Place an egg shell half edges-down in the pan for 1-3 seconds, or until the edges melt evenly. Remove quickly and place on a serving plate. Wipe the pan clean with a paper towel. Add the assorted candies, sprinkles, toys, etc, and pile them high in the center of the egg shell, avoiding the melted edges. Melt the edges of the second shell in the same way as the first, then top the filled shell with the second shell, meeting the melted edges together. Hold for 30 seconds to 1 minute until firm. Allow the egg to stand until the candy is well set.Wrap the egg with a ribbon and bow using the grosgrain ribbon. Present to a lucky recipient along with a small wooden mallet for breaking, or include cracking instructions.
    NotesConsider including some confetti sprinkles and jimmies in your egg. They don’t take up a lot of room and they provide an edible confetti effect when the egg is broken!
    The inclusions are only limited to your imagination, and the size of the egg of course. Little toys, Easter figurines, small plastic eggs, and other non-edibles can also be included.

    Keyword bash egg, breakable candy egg, candy easter egg, candy melting wafers, easter basket candy, easter dessert, pinata egg, semisweet chips, silicone egg mold

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Honey Lollipops (on Honey Wands!)

    This recipe for Honey Lollipops uses honey dippers in place of ordinary lollipop sticks. They work double duty as sweet treats and a keepsake favors for weddings, baby showers, and more!

    I first had the idea for these honey wand lollipops last Christmas, but months later, I’m just getting around to making them. I’d planned to give them as stocking stuffers, but I think they’re even more appropriate for spring. And especially summer when honey is abundantly flowing.
    DIY brides (or perhaps a crafty member of their entourage) may find this an easy and inexpensive wedding favor. They’d also be so cute for a bee-themed baby shower (see my Bee-licious party for HGTV.com right here). I will most likely use this batch on my dining room table, to spruce up place settings and to give dinner guests a take-home treat.

    Choose your honey.
    Start with your favorite honey. Clover honey, wildflower honey, orange blossom honey – the options are endless! If you ask me, the best honey is the free kind, and the honey I’m using was gifted from a bee keeper friend of the family. You’ll need just 1/2 cup for a batch.

    How to cook honey into hard candy.
    Stir together the honey, light corn syrup, granulated sugar, and water in a large saucepan. To those who recoiled at the mention of corn syrup in this recipe – I am aware that everyone is supposed to detest the stuff. However, it is not high fructose corn syrup. It’s just regular corn syrup that confectioners and pastry chefs use in moderation. (If you’re interested, read Food52’s article Why Corn Syrup Isn’t Evil.) In this recipe it prevents crystallization of the candy as it cooks and gives the lollipops a long shelf life.
    Insert a candy thermometer into the pot, and keep the ingredients on a steady bubble.

    Make an ice bath.
    As the candy bubbles its way to hard crack stage (around 302°F in this recipe) make a big bowl of ice water. If you don’t have a large enough heat-proof bowl, a metal 13×9-inch cake pan will work, too. At the moment the candy reaches temperature, remove it from the heat and plunge the bottom of the pan into the ice bath. This stops the cooking of the candy mixture.

    Use an ice cube tray for a candy mold.
    I found this 2-pack of hexagonal ice cube trays that I thought looked just like a honeycomb. Which is perfect to use for molding honey lollipops! It worked well and held all of the cooked candy. Just give the cavities a spritz of cooking spray before you pour.

    Use a double thickness of heavy-gauge aluminum foil to cover the tray tightly. Press it down flat so you can see each little hexagonal shape. Make little X shapes with the tip of a paring knife in the centers of each shape.

    Next – time for the honey wands! Use 6-inch honey dippers and insert the ends into each X shaped hole. (You can find the wands online right here, 20 pieces for around $10.)
    Now, here’s the tricky part. These wands are top heavy, so they will want to wobble to-and fro. Use a strip of painter’s tape across the dipper ends to hold them in place. Carefully steady them all upright and leave them alone to set. You can also use ordinary lollipop sticks, which will fare better standing upright on their own.

    Unmold the honey lollipops.
    Remove the foil by tearing it away from the lollipop sticks. Just a little wiggle will free these from their molds.

    Honey lollipops Q&A.
    You may ask “why not just use regular lollipop molds instead of an ice cube tray?” Well. They don’t work with the wands and here’s why. The honey wand sticks are too thick to lay flat in the stick groove in regular lollipop molds. I tested various sizes of wands, 3-inch to 6-inch, and they all have the same stick thickness. Of course, you can use regular lollipop molds with standard size paper sticks with success.
    You may also wonder, “why not mold the candy on the ‘dipper end’ of the wand?” You could, but there’s not enough room for much candy after the dipper is inserted. You could try it with a larger ice cube tray, but it’s a bit bulky for enjoying as a lollipop.

    These are really pretty on ordinary lollipop sticks, too! These are smaller than the wands, so I recommend packaging them 2 to a bag for gifting.

    Keep the pops in a cool dry place and they will last for a long time! As long as they are kept away from humidity, they’ll have a long shelf life.
    There’s no wrong way to enjoy these lollipops. Have one for a sweet treat, give them as gifts, or just stir one in your hot tea.

    Related recipe: Homemade Hot Honey

    Honey Lollipops

    Heather Baird

    Honey Lollipops can be made ahead and used as gifts, wedding favors, or just for enjoying. Stir one in a cup of hot tea for a little extra sweetness.

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    Prep Time 10 minsCook Time 20 mins1 hour setting time 1 hrTotal Time 1 hr 30 mins

    Course DessertCuisine American

    Servings 25

    EquipmentCandy thermometer25 wooden honey wands 6 inches each, or lollipop sticks1 silicone hexagonal ice cube trayHeavy gauge aluminum foilPainter’s tape
    Ingredients US CustomaryMetric Cooking spray for the ice cube tray1/2 cup honey1/3 cup light corn syrup1/2 cup granulated sugar2 tablespoons water
    Instructions Prepare an ice bath with ice cubes and water in a big stainless steel bowl or metal 9×13-inch pan (something your saucepan will fit into).Spray the silicone ice cube tray with cooking spray.In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with double thickness of aluminum foil.Flatten the foil evenly so you can see the hexagonal impressions. Use a fine-tipped paring knife to cut a small x into the aluminum foil in the centers of each hexagonal shape.Insert the stick ends of the honey wands into each of the X shapes. The wands will wobble a bit. Stand them upright (you may need an extra pair of hands to help) and use strips of painters tape across the top of the dipper ends to secure them together upright. After they are balanced, leave them alone to firm, about 2 hours.Remove the painter’s tape and tear away the foil. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead.
    NotesDo not store these in the refrigerator. Keep them away from all forms of humidity.

    Keyword black sanding sugar, honey lollipops, honey stirrers, honey tea stirrers, honey wedding favors, light corn syrup, wildflower honey

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Tsoureki

    A traditional braided bread enjoyed by Greeks during Easter, tsoureki is madeusing an incredibly tender, enriched bread akin to challah, with brightly dyed Eastereggs nestled into the braided ring. The three strands of dough are said to represent theHoly Trinity, while the crimson eggs are said to symbolize the blood of Christ as well aseternity […] LEGGI TUTTO

  • in Recipes

    Oreo Cupcakes

    These party-perfect Oreo Cupcakes belong at any happy occasion! The cakes are made with rich, black cocoa powder and they’re topped with the best Cookies and Cream buttercream, ever!

    As the baker and recipe blogger of the family, I often get asked questions like “Where’s the Oreo cupcake recipe on your blog, I couldn’t find it.” Which makes me panic a little, and wonder why on earth I don’t already have an Oreo cupcake recipe published, after 14 years of blogging. Sure, I have plenty of other Oreo-themed recipes, but this was an obvious oversight. I’m correcting it today.

    Black cocoa batter.
    This cake recipe starts out as most batters do. First, cream the butter and sugar together in large mixing bowl. Add in an egg, vanilla, and buttermilk. Blend together until smooth.
    Next, whisk the dry ingredients together. Dark cocoa from the grocery store will work just fine and will taste fantastic. But for authentic Oreo flavor, opt for black cocoa. Which can be purchased online. I used this black dutched cocoa powder. It imparts true Oreo cookie flavor.

    Get the wet and dry ingredients together in the same bowl and mix it all up. Beat until the batter is smooth and consistent matte black. Now it’s time to bake!

    Now, this is important – fill the cupcake papers no more than 1/2 full. This batter rises quite a bit, and has a super moist and delicate crumb. These won’t crown much on top. And the only way to check for doneness is with a toothpick inserted in the center of a cake. It should come out clean, or with a few small crumbs clinging to it.
    Divide Oreo cookie shells from their cream centers.

    Cookies and Cream buttercream.
    This buttercream is SOOOO creamy and delicious! I am its biggest fan. The Oreo cream centers are incorporated with the creamed butter and powdered sugar mixture. Then, finely pulverized Oreo cookie shells are mixed in. Use a food processor to get the cookies ground to fine consistency. If you’re like me, you hate dragging out a bulky food processor. But it’s worth it – I promise!

    A learning moment.
    I SO wanted to use these tall cupcake cups for baking the batter, but their shape doesn’t work well with chocolate cake batter. Their tall popover profile encourages the batter to bubble up in the centers and overflow. After several attempts (and oven scrubs) I was forced to resort to standard size liners. Which worked perfectly. However, the tall papers do make cute cupcake holders, so they weren’t a complete loss. Using them made the cakes sturdier, and easier to transport and arrange very moist chocolate cupcakes.

    Transfer the buttercream to a piping bag with a large open star tip. See all of those tiny chocolate flecks? They provide so much Oreo flavor! And again, to drive the point home further – it’s important to grind those cookies fine. Or else they’ll clog the piping tip.

    Garnish each cupcake with a whole Oreo cookie placed to one side of the frosting swirl. Then sprinkle with a little more crushed Oreo cookies.
    Oreo Cupcakes

    The interiors are so soft and moist – and dark! I had a hard time getting a good image of the interior because the cakes are so intensely dark chocolate. Oh well. I tried!
    This is a wonderful sweet thing for any happy occasion, such as birthdays, holidays – or just as an ending to Sunday dinner. Enjoy!

    Oreo Cupcakes

    Here’s a dessert for all occasions! Oreo cupcakes are made of tender sour cream dark chocolate cake and topped with a tall swirl of cookies and cream frosting. Bake these cupcakes in a standard size cupcake pan and fill them only half full of batter. These cakes will rise quite a bit in the oven but won’t dome in the centers. Their moist texture gives them a level top. Check for doneness using a toothpick tester inserted in their centers. The frosting recipe provides enough for a tall triple swirl of buttercream. The recipe can be halved for a more modest amount of frosting.

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    Prep Time 30 minsCook Time 22 minsTotal Time 52 mins

    Course DessertCuisine American

    Servings 20

    Ingredients US CustomaryMetric Dark chocolate cupcakes1/4 cup unsalted butter softened1 cup granulated sugar1/2 cup sour cream1 large egg½ cup buttermilk2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup black cocoa powder or dark cocoa powder such as Hershey’s dark1 teaspoon baking soda1/4 teaspoon fine grain sea saltCookies and cream buttercream20 Oreo sandwich cookies2 cups unsalted butter at room temperature6 cups confectioners’ sugarMilk or cream to thinToppings20 whole Oreo cookies6 Oreo cookie shells crushed in a bag with a rolling pin
    Instructions Dark chocolate cupcakesPreheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy. Add the sour cream, egg, buttermilk, and vanilla. Mix on medium speed until well incorporated.In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamed mixture. Beat on low speed until just combined.Divide the batter between the cupcake liners, filling each liner only 1/2 way full. These cupcakes will rise quite a bit in the oven, but will not dome in the centers. Bake for 15-17 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean, or with a few moist crumbs clinging to the toothpick.Remove from the oven and let cool in the pans for 5-7 minutes. Transfer the cupcakes to a wire rack to cool completely.Cookies and Cream ButtercreamSeparate the Oreo cookies and scrape the cream centers out into a bowl. Add the Oreo cookie shells to a food processor and process until fine crumbs are formed. Set aside.In the bowl of an electric mixer, combine the butter, Oreo cream centers, and the confectioners’ sugar. Beat on medium-low until combined. Increase the speed and beat until lightened in color. Add milk or cream 1 tablespoon at a time to thin the buttercream to piping consistency if needed. Beat 5 minutes on high speed until the buttercream is almost white in color.Add the Oreo crumbs to the buttercream. Mix briefly until the crumbs are well dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.Transfer the buttercream to a large disposable piping bag fitted with a large open star piping tip.Assembly and toppingsPipe a triple swirl of buttercream over each cooled cupcake. Immediately place a whole Oreo cookie into one side of the swirl; top each with a sprinkle of crushed Oreo cookies.Serve immediately, or store in an airtight cupcake keeper at room temperature until ready to serve.
    NotesBe sure to process the Oreo cookies into fine crumbs for the buttercream frosting. Otherwise, large pieces of the Oreos will clog the piping tip when trying to frost the cupcakes.

    Keyword chocolate cupcakes, cookies and cream buttercream, dark chocolate cake, easy cupcake recipe, Oreo buttercream, oreo cookies, Oreo Cupcakes

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Oat and Stout Skillet Brownie

    Oat and Stout Skillet Brownie is a hearty, rich dessert served warm with scoops of vanilla ice cream on top. Use your favorite stout in this recipe!

    After two long months of cold, rain, and more rain, the March sky has cracked open to grace us with a little sunshine. The light falls differently in our front room, and our four little dogs rearrange themselves on the floor and furniture to take advantage of every patch of sunlight. Even they know that spring is on its way. I’m so ready for outdoor activities, like planting my veggie garden. But it’s still too chilly for that. So I’ve contented myself in the kitchen, testing some cozy recipes – skillet brownie recipes in particular.
    This Oat and Stout Skillet Brownie is wonderfully rich and hearty, and best served warm with vanilla ice cream. And it’s an easy fix! Because making a skillet brownie is just as easy as making a pan of brownies. You just need a heat-proof skillet. Cast iron is preferred, but not a necessity.

    The best beer for brownies.
    Light lagers and ales are fine for cakes, but rich chocolate brownies need a much bolder beer. Dark stouts are brewed with dark roasted malt, and have flavors that stand out against the richness of semisweet chocolate. Here I’m using milk stout, which is sweeter than most other dark stout beers. However, you can use your favorite stout in this recipe. Chocolate stout is a good choice, for obvious reasons!

    Make a reduction.
    Boil the beer and 1 cup of butter together for 10 minutes. During this time it will reduce slightly. This results in condensed beer flavor and gives the butter some toasty notes, too!

    Pour the reduced beer mixture over chopped semisweet chocolate. Let it stand for a few minutes, then whisk it together until smooth and glossy. Let it cool about five minutes.

    Next, mix up some sugar, brown sugar and eggs. Then pour the cooled chocolate mixture into the egg mixture. Mix until smooth.

    Sift in cocoa powder, flour, and pour in some old-fashioned oats. Mix all of that together until just combined.

    Pour the batter into a greased 9 1/2-inch or 10-inch cast iron skillet and bake for 25-30 minutes.

    Serve this brownie warm with scoops of vanilla ice cream. The dark, roasty notes of the stout give the brownie new depth of flavor. The oats make it substantial. It’s a lovely shareable dessert after a St. Patrick’s Day feast, if that is on your calendar.

    Quick skillet-toasted oats makes a fine topping, and completely optional. But it gives the brownie another layer of texture and flavor. An easier garnish is a sprinkle of semisweet chips. They melt and become gooey on top of the warm brownie – highly recommend!
    Related recipe: Five Ingredient Guinness Brownies

    Oat and Stout Skillet Brownie

    Heather Baird

    This decadent and highly shareable skillet brownie makes a wonderful ending to a St. Patrick’s Day feast. Or, make it for the beer enthusiast in your life. Use your favorite dark stout in this recipe. milk stout, chocolate stout, Guinness draught – any of these will work.Use a 9 1/2 inch or 10 inch heatproof skillet in which to bake this confection. Cast iron is preferred for crusty edges, but not entirely necessary. These brownies are cake-like and best served warm with ice cream or whipped cream. Instructions for a gooier skillet brownie are in the recipe notes.

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    Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

    Course DessertCuisine American

    Servings 12

    Equipment9 1/2-inch heat proof skilletMesh sieve
    Ingredients US CustomaryMetric Skillet brownie1 cup unsalted butter1 cup stout beer such as milk stout or Guinness8 oz. semisweet chocolate chopped2 large eggs2 large egg yolks3/4 cup granulated white sugar1/4 cup brown sugar packed3/4 cup all-purpose flour1/3 cup unsweet cocoa powder1/2 cup old fashioned oats12 teaspoon fine grain saltToppingsVanilla ice cream for serving1/2 cup toasted oats optional -see recipe notes1/4 cup semisweet chocolate chips optional
    Instructions Preheat the oven to 350°F. Lightly coat a heat-proof skillet with cooking spray.In a medium saucepan, combine the butter and stout. Bring to a boil; reduce heat so that the mixture maintains a constant bubble. Simmer for 10 minutes, stirring occasionally.In a separate mixing bowl, add the chopped chocolate. Pour the hot beer mixture over the chocolate and let stand 5 minutes. Whisk together until the chocolate is completely melted and smooth. Let cool slightly.In the bowl of an electric mixer, combine the eggs, egg yolks, and sugars. Mix well. Pour in the cooled chocolate mixture. Mix until combined. Sift the flour and cocoa powder into the chocolate mixture. Add the oats. Mix on low speed until combined.Pour the mixture into the prepared pan. Bake for 22-25 minutes, or until set.Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream. ToppingsGarnish with toasted oats (see recipe notes) and semisweet chips, if desired.
    NotesFor the toasted oats, melt 1 tablespoon of butter in a nonstick skillet. Add 1/2 cup old fashioned oats. Toast over medium-high heat until golden brown. Let cool before using as a brownie topping.
    This brownie is cake-like. If you prefer your brownies fudgy and moist in the center, you can under bake it slightly to an internal temperature of 180°F. It is safe to eat but has a gooey interior. Measure the temperature with a probe thermometer for accurate results.
    This brownie is best served warm with vanilla ice cream. Leftovers can be heated up in the microwave at 100% power in 30 second increments.

    Keyword milk stout, oat and stout skillet brownie, semisweet chocolate, skillet brownie, St. Patrick’s Day Dessert, stout brownies, toasted oats, vanilla ice cream

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    TikTok Cinnamon Roll Dump Cake

    Cinnamon Roll Dump Cake is a gooey combination of cinnamon rolls and coffee cake. Simple store bought ingredients create this over the top viral breakfast cake!
    If you like this kind of recipe make sure to try my Easy Cinnamon Roll Cake too!

    Table of Contents

    Super Easy Cinnamon Roll Dump Cake Recipe!
    I have TONS of homemade desserts on my website…but today isn’t “from scratch”. This is a pure dump and go recipe that magically works even though it doesn’t seem like it will. In fact, this is the type of recipe that was MADE for TikTok. Of course, I have a video over there making this Cinnamon Roll Dump Cake that you should definitely check out too. I first saw a version of this on allrecipes.com and I knew I had to throw my spin on it. I have so many dump cake recipes on my site already, and of course a pretty epic cinnamon roll recipe as well, so I knew this was one that I had to recreate for my readers. And omg it is so freaking delicious. Like out.of.control. It is by no means diet food, but it’s worth every last calorie. 

    Why You Will Love This TikTok Recipe
    So many of us have tried a recipe from the popular app and had it turn out…well…less than perfect.. But this recipe works. It’s kind of magic. Also I hope you know I wouldn’t share a recipe on TikTok or here on my website that hasn’t been tested and is also delicious! And not only is this cinnamon roll dump cake easy to make, but it also has a warm, comforting flavor that’s perfect for any occasion. The cinnamon and brown sugar combines with the canned ready-made cream cheese frosting to create a gooey, caramelized layer as the cake bakes, while the pecans add a satisfying crunch. And with the added convenience of using canned cinnamon rolls, and all store-bought items you can have this dessert ready to go in just a few minutes.

    Ingredients:
    There is nothing from scratch about this recipe…which is exactly the point. Here’s what you need:

    2 cans cinnamon rolls. You’re going to want to get the “Grands” style…you know the ones, that you can unroll and come in a can of 5. You will also need the icing, so set that aside!
    1 can of frosting. You can really use any flavor, but cream cheese frosting or just vanilla is really the best in this recipe.
    Chopped Pecans. You can even omit the nuts in this if you prefer, but we like the little crunch they add! You could even sub in walnuts if you don’t have pecans on-hand.
    Coffee Cake Mix. Or sometimes I find it called “Cinnamon Swirl” cake. The brand doesn’t matter, just get the 21 ounce box. I use the Krusteaz brand, but whatever brand you have is fine. Mine comes with a cake mix and also a separate pouch of cinnamon sugar mix. I use both!
    Butter! Just slice it into thin pats and place it all over the top of the cake mix.

    How Do You Make Cinnamon Roll Dump Cake?
    The beauty of this recipe is how easy it is. You literally dump everything into a 9×13 and bake!

    Preheat your oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside. 
    Open your cinnamon rolls and reserve the can of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
    Remove the lid and foil seal on the frosting. Microwave it for 30 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
    Sprinkle the chopped pecans on top of the frosting layer. 
    Open the box of cake mix and sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
    Slice the butter evenly and place the butter pats on top of the dry cake mix. 
    Bake for 40 – 45 minutes until the center is set and the top is golden brown.
    Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top.
    Serve warm!

    Tips For Baking Success
    This is a very easy recipe, with a very high success rate. Might I even say, impossible to mess up like most dump cakes, which is great for beginners or anyone who wants a quick and delicious recipe. The only thing you could really do wrong here is over or underbake. Just ensure the center is set, so you don’t end up with doughy cinnamon rolls.
    Variations For Cinnamon Roll Dump Cake
    This recipe is completely open for adaptations. Here are a few ideas:

    Add in some chopped apples when you add the nuts to create an Apple Cinnamon Roll Dump Cake. I would use 1 – 2 peeled and diced Granny Smith apples, depending on how many apples you would like! I haven’t tried it yet, but I imagine apple pie filling would work too. The cake would be a little more like a cobbler with the added moisture, but it would still be delicious. 
    A lot of people like raisins in their cinnamon rolls, so feel free to add in raisins when you sprinkle on the nuts.
    You could honestly use any type of cake mix or any flavor frosting in this recipe and it will create a whole new flavor profile. Try a spice cake mix and some pumpkin pie spice to give it a real fall vibe. Get creative!

    More Cinnamon Roll Recipes To Try:

    Print

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    TikTok Cinnamon Roll Dump Cake

    Author: Shelly

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Total Time: 50 minutes

    Yield: serves 10 1x

    Category: Cake

    Method: Oven

    Cuisine: Breakfast

    Description

    Simple store bought ingredients create this over the top breakfast cake. Super easy to make, and a definite crowd pleaser!

    Ingredients

    Scale
    1x2x3x

    2 (17.5- ounce/5 count) cans cinnamon rolls
    1 (16- ounce) container pre-made cream cheese frosting
    3/4 cup chopped pecans
    1 (21.5- ounce) package cinnamon swirl or coffee cake mix
    3/4 cup butter, sliced into thin pieces

    Instructions

    Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
    Open your cinnamon rolls and reserve the cans of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
    Remove the foil seal from the frosting and microwave it for 25 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
    Sprinkle the chopped pecans on top of the frosting layer.
    Sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
    Place the butter slices evenly on top of the dry cake mix.
    Bake for 40 – 45 minutes until the center is set and the top is golden brown.
    Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top of the cake.
    Serve warm!

    Keywords: cookies and cups, cinnamon rolls, breakfast cake, coffee cake, dump cake

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