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      Lightened Up Mini Cheesecake Cups

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      These small bites are just the right size to satisfy sweet cravings, and they're made lighter with fat-free ingredients. A simple kitchen trick transforms crisp pizzelle cookies into cookie cups.Many people use January to rethink their eating habits and reduce indulgences. I personally think that 2021 is not the year for reducing any small pleasures we can come by (so far). Here, dessert is – and will always be – on the menu.However, the holidays brought many rich things to our plates in the form of stately layer cakes, decadent chocolate, and so much candy. A few lighter desserts are in order, I think. These small cheesecake cups are made with creamy fat-free yogurt and cream cheese, so they taste absolutely indulgent but won't weigh you down.  Continued, click to read more… LEGGI TUTTO

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      Peppermint Stripe Mousse Cakes

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      These festive tree-topped mousse cakes are wrapped in a red striped sponge and filled with pink peppermint mousse. Decorate them with your favorite holiday sprinkles.

      O Christmas Tree, O Christmas Tree
      How lovely are thy … sprinkles?

      I couldn’t resist. I had a lot of fun making these cakes, and they are created using one of my favorite pastry techniques. Stencil paste is a pastry medium made with egg whites that you can whip up at home. Just tint it a fun color and then use it to pipe or stencil designs onto a silpat or parchment paper. 

      For these cakes, I spread the stencil paste on a silicone baking mat and used a cake comb to create striped designs in the paste. Some of my lines were a little wavy, but the cakes turned out cute anyway!

      The paste is chilled until it stiffens, and then sponge cake is spread evenly on top. 

      After a quick bake in the oven, the sheet of sponge cake is turned out to reveal the design. Then you can cut it or roll the cake according to your inspiration or design.

      For this project I cut lengths of sponge to fit inside 3″ pastry rings, and then filled each of them with delicious pink peppermint mousse. 

      After the mousse is chilled, the cakes are topped with a layer of snowy white buttercream, and then topped with a sugar cone. With just a little baker’s magic (green food color and a piping tip) the sugar cone becomes an evergreen tree.

      Gold and white sugar pearls made beautiful mini baubles for decorating, as did some super teeny tiny candy canes – I just love those!

      You can find the recipe and more instructions for these little cuties over at Food Network.com – and I’ll link it below, too! Also, be sure to check out the video I shot of the creation of these cakes, right here. 

      Peppermint Stripe Mousse Cakes on FoodNetwork.com

      link Peppermint Stripe Mousse Cakes By Heather Baird Published: Thursday, December 17, 2020Thursday, December 17, 2020Peppermint Stripe Mousse Cakes Recipe LEGGI TUTTO

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      Blue Holly Gingerbread Cake

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      Celebrate Christmas this year with a pretty cake in hues of pink and blue! Layers of fluffy gingerbread cake are covered with silky Swiss meringue buttercream and crowned with a wreath of edible blue holly leaves. 

      My favorite Christmas décor tends to be nontraditional holiday colors. Red and green are nice (and I will always love red tartan!) but when December rolls around I festoon the workshop with white pine garlands, big pink globe ornaments, glittery turquoise pinecones, and magenta bows. It’s a happy place to be.

      I was inspired to make this cake while I was shopping for Christmas china in those nontraditional colors. I happened upon a retired pattern, vintage, and completely sold out. Powder blue holly floated around the rims of the plates. It was so beautiful that I decided right then to bring blue holly to life in one of my confections.

      And here is the result!  This gingerbread cake is three layers tall, filled and covered with lovely Swiss meringue buttercream, and covered with a white ganache drip. 

      A set of holly plunger cutters is required to make the wreath on top of the cake. I love these tools so much, because you can vein the fondant as you stamp out the leaves! Make them a day ahead. They’ll need to dry so they become rigid enough to stand upright in the buttercream on top of the cake.

      I hope you’re not tired of drip cakes yet! I still love the effect, and I think it looks really pretty against the pink on this cake. A fat rope of piped blue buttercream on the top edge of the cake serves as a wreath base for all those holly leaves!

      I couldn’t resist a sprinkle mix with red, blue and pink baubles. I can no longer find the mix I used available for purchase, but you can find some very similar sprinkles right here (just add a few pink Sixlets to get a near match)!  

      This gingerbread cake is for people who aren’t shy about using ginger! It uses both ground and fresh ginger, and the baked cake has deep brown sugar and molasses notes. It will definitely wake up any sleepy winter taste buds with zingy flavor!

      This cake tastes like the holidays – there’s no denying it! Its bold ginger flavor is tempered by the silky, creamy texture of the buttercream. It’s the perfect ending to any holiday feast!

      Blue Holly Gingerbread Cake
      [Click for Printable Version]
      Yields about 12 servings

      Cut the fondant holly leaves a day before you plan to assemble the cake. They need time to firm up enough to stand rigid on the top circle of frosting.

      Blue holly leaves
      1/2 lb. light blue fondant
      Holly fondant plunger cutters (see post for link)

      Knead fondant until pliable. Roll to 1/4-inch on a countertop lightly dusted with cornstarch. Punch holly leaves out of the fondant using the cutters. Dry the leaves on a parchment-lined baking sheet overnight.

      Gingerbread cake layers
      3 cups (360 grams) all-purpose flour
      2 1/2 teaspoons ground ginger
      2 teaspoons cinnamon
      1/2 teaspoon cloves
      1/4 teaspoon nutmeg
      1 1/2 teaspoon salt
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 cup (227 grams) butter, softened
      1 cup (210 grams) packed brown sugar
      2 large eggs
      1 cup (280 grams) blackstrap molasses
      1 tablespoon freshly grated ginger
      1 1/4 cup (296 ml) whole milk

      Preheat oven to 350F. Spray three 8 inch cake pans with flour-based cooking spray (recommend Baker’s Joy) and line the bottoms with parchment paper.

      In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder and baking soda; set aside. 

      In the bowl of an electric mixer using a paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. With the mixer running, slowly add molasses, followed by grated ginger. Beat until well mixed.

      Scrape down sides of bowl. Add flour mixture with the milk in 3 additions, scraping down sides of mixing bowl after each addition. Begin and end with flour. Mix until well combined.

      Divide the batter evenly into the prepared cake pans. Bake in preheated oven on the same rack together, about 25-35 minutes, until a toothpick inserted into cake comes out  clean. Check at 25 minutes.
      Remove from the oven and allow the layers to cool in pans on a wire rack for 15 minutes before turning them out. Cool completely.

      Swiss meringue buttercream
      10 egg whites
      2 cups/400g sugar
      1/4 tsp salt
      2 lbs. unsalted butter, at room temperature
      1 tbsp. clear vanilla extract
      Pink gel food color
      Sky blue gel food color
      Pink, blue, and red sprinkle mix

      Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
      Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

      Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
      Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
      Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).

      Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate as the butter is added – don’t worry! Just keep adding all of the butter. When the last of the butter has been added, beat on high speed until fluffy. Beat in the vanilla extract.  

      Remove 1 1/3 cups of the frosting to a bowl; cover with a damp towel. Remove about 2/3 of the remaining frosting to a mixing bowl. Add pink gel food color and mix until consistently pink. Cover with a damp towel until ready to use. Tint the remaining portion of the frosting with a few dabs of blue food color until a light blue color is achieved. Transfer the blue frosting to a piping bag fitted with a large open star pastry tip. Set aside.

      Place a cake layer on a serving plate or stand. Fill cake each cake layer with about 2/3 cup of white frosting. Apply a thin crumb coat of pink frosting to the outside of the cake; refrigerate until firm. Apply a second thicker coat of pink frosting to the outside of the cake as evenly as possible (a cake smoother or bench scraper is recommended.) Refrigerate until firm.  Meanwhile make the white ganache drip.

      White ganache drip
      12 oz. bright white candy melting wafers
      1/2 cup heavy whipping cream

      Place the melting wafers and heavy cream in a microwave safe bowl. Heat the mixture at 100% power for 1 minute. Let stand 1 minute and whisk together until smooth and glossy. Let cool until barely warm but still pourable.

      When the cake is well-chilled, pour the ganache onto the top center of the cake, allowing the excess to drip down the sides of the cake (you may not have to use all of the ganache).  Refrigerate until firm, about 20 minutes.

      When the cake is chilled, pipe a thick undulating rope of the blue icing around the top edge of the cake. Immediately top with some of the sprinkle mix. Arrange holly leaves in the frosting around the entire top edge of the cake, creating a wreath of blue holly. Add more sprinkles, if desired.

      Serve slices of cake at room temperature. 

      link Blue Holly Gingerbread Cake By Heather Baird Published: Friday, December 11, 2020Friday, December 11, 2020Blue Holly Gingerbread Cake Recipe LEGGI TUTTO

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      Sugar Plum Fairy Cupcakes

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      Fluffy almond cupcakes are filled with delicious plum preserves and topped with a tall swirl of purple buttercream. Lavender sanding sugar makes them sparkle and gives them a crunchy bite.

      It’s not hard to guess what inspired these cupcakes! I can practically hear Dance of The Sugar Plum Fairies from the Nutcracker Suite when I look at them. When I was a teenager, my mom would take me to see the live ballet in December, and I’d marvel at the athleticism – effortless leaps and twirls that seemed to go on and on! It was pure magic.
      When I found a package of old-school ballerina toppers hidden in my stash of cake decors, I knew I wanted to capture a little of that magic in cupcake form.

      This recipe makes a whole troupe of cupcakes!  Plenty for you to enjoy and share with friends. If you do plan to share, you’ll need some extra-tall cupcake boxes (like this) to accommodate the tiny dancers, or you could scale down the frosting swirl just a wee bit! (I’m a frosting girl, can you tell?)

      The recipe begins with a one-bowl cupcake recipe. That means that all the ingredients are stirred up in one big bowl and there’s less dishes to do! The cakes bake to a firm yet soft crumb that’s perfect for filling. Damson plum filling is delicious in these cupcakes, and you can find the brand I use here. 

      For the piped frosting, I used a large drop flower tip (Wilton 2D) to pipe white flowers around the outer edge of the cupcakes. For the center, a large open star tip (Ateco 828) makes a tall soft serve-style swirl.

      These vintage-inspired ballerinas got a sugar plum makeover with pinky-purple acrylic paint and German glitter. You can find the ballerinas here, in my pal Amanda’s shop Cranky Cakes.  

      The plum preserves give the almond cakes a tart, fruity note which is nice with all of that buttercream, but I think my favorite part is the lavender sanding sugar on top. You’ll get a little sugar crunch between your teeth when you bite them!Sugar Plum Fairy Cupcakes 
      [Click for Printable Version]
      Yields about 20 cupcakesCakes
      2 cups (240g) all-purpose flour
      1 1/2 cups (300g) sugar 
      2 1⁄2 teaspoons baking powder
      1 teaspoon salt
      1/2 cup shortening (very soft but not melted, Crisco is best)
      3/4 cup milk 
      2 large eggs
      2 teaspoons almond extract
      1 1/2 cups plum preservesPreheat the oven to 350F. Line two cupcake tins with papers.In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the soft/room temperature shortening, milk, vanilla and eggs. Beat together using a hand mixer until all the ingredients are well blended; don’t over-beat (over-beating will cause the centers to sink as they bake).Pour into the prepared pans, about three-quarters full. Bake for 20-22 minutes or until a toothpick tester comes out clean when inserted in the center of a cupcake. Transfer cupcakes to wire cooling racks and cool completely.When the cupcakes are cooled, cut a hole in the top of each cupcake and remove the cake piece. It should be large enough to accommodate 1 tablespoon of preserves. Trim the cake piece flat and replace on top of the cupcake.Almond Buttercream
      1 lb. unsalted butter, at room temperature
      2 lb. (1 large bag, about 8 cups) confectioners’ sugar
      Milk or cream to thin (I used 5-6 tablespoons)
      2 teaspoons almond extract
      Neon purple food color
      Lavender sanding sugar
      Ballerina cupcake toppers, 20 ct.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy; add the confectioner’s sugar and beat on low speed. When the sugar is mostly absorbed, increase the mixer speed. Add milk or cream a little at a time until the mixture comes to piping consistency (soft, but not too lax). Beat in the almond extract.Transfer 1/3 of the white icing to a piping bag fitted with a large closed star tip. With the mixer running, add the neon purple food color a little at a time to the remaining buttercream. When a vibrant purple hue is achieved, transfer the frosting to a large piping bag fitted with a large open star tip. Have the sanding sugar placed in a bowl and ready to hand before you begin piping.Using the white icing, pipe stars around the outside edge of each cupcake. Using the purple icing, pipe a large swirl in the center of a cupcake and immediately sprinkle with lavender sanding sugar. Continue piping purple swirls on the cupcakes, and immediately after piping a swirl top it with sanding sugar (don’t wait around – the buttercream will crust and the sugar won’t stick!).Top each cupcake with a ballerina topper, if using.

      link Sugar Plum Fairy Cupcakes By Heather Baird Published: Tuesday, December 08, 2020Tuesday, December 08, 2020Sugar Plum Fairy Cupcakes Recipe LEGGI TUTTO

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      Make A White Birch Yule Log Cake for Christmas

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      A centerpiece that doubles as dessert, this birch log looks fresh from the forest but it's actually a delicious cake! Christmas wouldn't be the same without my yearly endeavor of making a Bûche de Noel! You may remember some of my yule log cakes from Christmases past, such as this Black Forest version, or even this Mulled Wine Stump Cake. However, this one with tiled pieces of white candy birch 'bark' might be my favorite of them all!Earlier this season a friend at HGTV asked if I'd be interested in styling a few tablescapes with matching edible centerpieces for the website. I was so honored and excited to be asked – yes! Anyone who knows me knows I love a beautifully set table and couldn't wait to get started. I really loved creating this cake, and I feel the corresponding tablescape matches its woodsy-cozy appeal.Continued, click to read more… LEGGI TUTTO

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      Winter Key Lime Cheesecake

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      If you’re missing warm weather during cold months, this cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.

      Who says key lime is just for summer months? Not me! And especially not when it is enhanced by one of winter’s best offerings. I’m talking about tart and tangy, antioxidant-rich pomegranate. In this recipe, pomegranate juice is reduced to a syrup over the stove top, and served alongside slices of cheesecake topped with freshly whipped cream and jewel-like pomegranate arils.

      This is the unfussy sort of cheesecake that doesn’t require a water bath, and you may get a little crack in the top near the end of baking, but no stress! No one will know because it’s going to be covered a mound of billowy whipped cream. 

      POM Wonderful was so generous to send us some of the most beautiful pomegranate arils for our holiday baking. I love that you can see exactly what you’re getting with this product through the packaging which is deep red, vibrant fruit. I also love the adorable moniker ‘Pom Poms’ for pomegranate seeds. I almost want to do a little cheer (ha!).

      The batter for this cheesecake may seem a little thin going into the pan, but that makes for a dense, decadent cheesecake. Use a knife warmed in hot water to slice this cake. It will cut cleanly so you can see all those beautiful flecks of lime zest floating throughout the cake. 

      The pomegranate syrup is so nice with the tropical flavor of key lime, and I found myself piling on arils by the heaping spoonsful! 

      This cheesecake tastes like a sunny vacation! If you’re a key lime lover, then it’s an absolute must, and the pomegranate is a lovely accompaniment. Plus, its virtues of Vitamin C and antioxidants will fortify you during winter. 

      Winter Key Lime Cheesecake[Click for Printable Version]
      Yields about 8 servingsCrust
      1/2 cup (4 oz.) melted butter
      2 cups (198g) graham cracker crumbs
      1/4 cup (50g) granulated sugarCheesecake
      24 oz. (3 packages) cream cheese, at room temperature
      1 1/4 cups (212g) granulated sugar
      3 large eggs
      8 oz. (1 container) sour cream
      2 teaspoons lime zest
      1/2 cup key lime juice (or regular lime juice)Pomegranate syrup
      1/2 cup (100g) granulated sugar
      3 cups (720 ml) pomegranate juice
      3/4 cup (180ml) heavy whipping cream, whipped to stiff peaks
      1/2 cup (2 oz.) pomegranate arils, such as POM Wonderful Pom Poms 
      Lime zest for garnish, optionalPreheat the oven to 350°F.For the crust, stir together the butter, crumbs, and sugar. Pour into a greased 9-inch springform pan and press the mixture into the pan and 2-inches up the sides. Bake for 10 minutes and cool completely on a wire rack.Reduce oven temperature to 325°F.For the filling, beat the cream cheese in the bowl of an electric mixer until fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, and beat well after each addition. Stir in the sour cream, lime zest and juice. Pour into the baked and cooled crust.Bake for approximately 1 hour and 10 minutes. Turn the oven off and prop the door of the oven open. Allow the cheesecake to set inside the oven with the door open for 15 minutes. Remove from the oven and immediately run a knife between the crust and the pan. Cool completely in the pan and transfer to the refrigerator. Chill 8 hours or overnight.For the pomegranate syrup, combine the pomegranate juice and sugar in a medium saucepan over medium-high heat; stir until the sugar dissolves. Bring to a boil and cook until syrupy and reduced to 1 cup, about 25 minutes. Cool to room temperature then transfer to a syrup pitcherTop the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.

      Please note, this is not a sponsored post. The POM Wonderful Pom Poms were offered to us by the company, and since we already loved them they were a natural fit for this awesome cheesecake.

      [embedded content]
      link Winter Key Lime Cheesecake By Heather Baird Published: Friday, December 04, 2020Friday, December 04, 2020Winter Key Lime Cheesecake Recipe LEGGI TUTTO

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      Red Velvet Smith Island Cake

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      Smith Island Cake gets a holiday makeover with layers of red velvet, swirled white chocolate frosting, and festive candy ornament toppers.  

      I’ve had Smith Island Cake on my baking bucket list for perhaps five years or more. That’s a long time! I’ve just never found the right moment or the right inspiration, until now. A ready-made red velvet version caught my eye on the Smith Island Baking Company’s website. My southern heart was instantly smitten. I wanted to make my own version because it was so beautiful, and because I want to celebrate Christmas 2020 in a BIG way. We’ve all had quite a year and I think we deserve some happiness a dozen layers high!

      This is a Maryland tradition, usually made with 8 to12 yellow cake layers and chocolate frosting. In my search for a recipe, I happened upon the Maryland Office of Tourism site, which offered an authentic yellow and chocolate Smith Island Cake recipe. I used what good sense I gleaned from my red velvet-making days, and altered the recipe to a ruby hue with tangy buttermilk flavor.

      I would call this cake eggy, with five large, whole eggs in the batter which helps the thin layers hold together. As I’ve mentioned, a Smith Island Cake has between 8-12 layers, and my batter yielded 11 in my 8-inch cake pans. 
       
      The cake layer-making went quickly for me because I have four 8-inch cake pans that all fit on one rack in my oven. The layers only bake for 8 minutes, and aside from washing and re-greasing pans, it all went by fast. Total time will vary according to your tools and equipment. If you’re not inclined to expand your 8-inch pan collection permanently, consider getting some disposable 8-inch aluminum cake pans, which can be recycled after you’re done.

      It almost felt wrong to not cover this cake with cream cheese frosting, but all those layers need structure, and that’s not what cream cheese frosting is about.  The white chocolate frosting I used is tasty and held all the layers well. I also like that it keeps with the chocolate component that the original cake has as its covering.

      Sparkle, sparkle! This cake deserved something a little flashy, so I decided to whip up some candy ornaments with lots of bling!

      If you plan to make the toppers, you’ll need some sphere molds. This set has all the sizes needed. They’re not hard to make, and I think the extra effort is worth it. These are cast with red candy melts and covered with piping gel (or corn syrup) and nontoxic red disco dust.

      I fashioned some ornament hangers using gum paste. The loops on the small ornaments are made with beads from a candy necklace. 

      White chocolate shavings make the top of this cake look snowy, and it also repeats the flavor of the frosting.

      So many layers!

      This cake is rather frosting-forward, since the ratio to cake is about 50/50, so if you like buttercream you’ll love this cake! It’s sweet with a discernable buttermilk tang from the cake layers, and just a notion of cocoa in there, somewhere. 

      Red Velvet Smith Island Cake
      [Click for Printable Version]
      Yields 12-14 servings

      Note: The cake layers use 2 cups of full fat buttermilk which is very thick. If you’re using a buttermilk substitute, such as a mixture of milk and vinegar, decrease the amount of milk to 1 1/2 cups. 

      Cake layers
      Flour-based baking spray for the pans
      2 cups (400g) granulated sugar
      2 sticks (226g) unsalted butter, at room temperature
      5 large eggs
      2 1/2 cups (360g) all-purpose flour
      1/2 cup (60g) unsweet cocoa powder (not dark)
      1/2 teaspoon fine grain salt
      1 1/4 teaspoons baking powder
      2 cups (480ml) full fat buttermilk, well shaken before measuring
      2 teaspoons vanilla extract
      Red gel food color

      Preheat the oven to 350°F. Spray four 8-inch round cake pans with flour-based baking spray.

      In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, cocoa, salt, and baking powder; add to the egg mixture one cup at a time, mixing as you go. With the mixer running, slowly add the buttermilk. Mix well and stir in the vanilla extract. Add red gel food color a little at a time until a consistent, vibrant red hue is achieved (I used about 1 tablespoon).

      Place 2/3 cup of batter into each pan and spread evenly with an offset spatula. Bake for 8 minutes. Cool in the pans for 2 minutes (the cakes should pull away from the sides of the pan, or help them by running a knife around the edges). Turn the layers out onto cooling racks and wash the pans; re-spray with flour-based baking spray. Fill pans and bake four more layers as before. Repeat these steps until all the cake batter is used (my batter yielded about 11 layers). When all the cake layers are completely cool, they can be filled with buttercream. 

      White chocolate buttercream
      2 cups (1 lb.) unsalted butter, at room temperature
      8 cups (2 lbs.) confectioner’s sugar
      Milk or cream to thin
      8 oz. (two 4 oz. bars) white baker’s chocolate, melted and slightly cooled
      2 oz. white chocolate shavings, cut from a bar using a vegetable peeler

      Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high until creamy. Add the confectioners’ sugar and mix until almost combined (the mixture may be a little crumbly). Add milk or cream a little at a time while mixing on medium high (I used about 5 tablespoons); beat until the mixture is thick and fluffy. With the mixer running, add in the melted chocolate a little at a time (make sure the chocolate is not hot or it will melt the buttercream!). Beat until the chocolate is completely incorporated.

      Place a red velvet cake layer on a cake board or serving plate. Top with about 1/3 cup (level) of buttercream and spread as evenly as possible. Repeat steps until all the cake layers are used. Refrigerate for 15 minutes, or until the frosting firms. Cover the outside of the cake with a thin layer of buttercream (crumb-coat) and refrigerate again, 15 minutes. Cover the outside of the cake with the remaining buttercream, swirling the frosting as you go.  Cover the top of the cake with the white chocolate shavings.

      Candy Ornaments
      10 oz. red candy melting wafers, melted 
      2 Small food dedicated art brushes
      Silicone ball molds, large and small (2-inch and 1-inch half spheres)
         *(sizes are approximate) 
      Piping gel or corn syrup
      Red disco dust (nontoxic cake decorator’s glitter)
      2 oz. gum paste
      1” and 1/2” circle cutters, or the open ends of medium and large piping tips
      3 beads from a candy necklace
      Edible gold paint
      2 Small food dedicated art brushes

      Coat two of the 2-inch silicone cavities with red melted candy using one of the art brushes. Brush the entire surface area including the very top edge of the mold. Coat six of the 1-inch cavities in the same manner. Chill until set, about 10 minutes. Re-heat candy if necessary and apply a second coat. Chill in the freezer until solid, about 10 minutes. Turn the candy spheres out onto a work surface. Let the pieces stand until they are room temperature. Save leftover melted candy for a future step.

      Place a nonstick saucepan over low heat. Place open ends of the two matching 2-inch spheres on the pan until the candy melts slightly (about 2-3 seconds at the most) and stick the two melted edges together to form one 4-inch sphere. Repeat this process with the smaller half spheres, creating three 2-inch spheres. Allow them to stand at room temperature until set, about 5 minutes.

      Wash the candy from the art brush under hot water and dry thoroughly. Lightly coat the large sphere with piping gel or corn syrup using the brush; immediately sprinkle red disco dust over the surface of the candy while holding it over a bowl to catch the excess glitter. Place the ball in the cavity of a muffin tin to dry (this prevents the ball from rolling around). Repeat this process with the smaller balls. Let stand until mostly dry, about 25 minutes.

      Knead the gum paste until pliable. Roll to 1/2-inch thickness and cut out one 1-inch circle and three 1/2-inch circles. Use the pointed end of the art brush to push a hole through the middle of each piece. With the scraps, roll out a small rope under your palms and make a loop about 1/2-inch long; twist the ends together and cut away the excess. Apply a dot of piping gel or corn syrup to the twisted end of the rope and insert it into the hole in the larger circle. Let stand until firm. Re-heat reserved melted candy. Place melted candy on the hole in the smaller circles, top each with a candy bead. Let stand until set, about 5 minutes. Use more leftover melted candy to attach the hanger pieces to the glitter ball ornaments; let stand until set 5-10 minutes. Using the unused art brush, apply a coat of gold edible paint to the assembled hanger pieces. Allow the assembled ornaments to stand until completely dry, about 30 minutes.

      Arrange the ornaments on top of the cake and give yourself a big pat on the back! (You did it!) Before serving, make sure the cake is room temperature. The flavors will be most developed when not chilled.

      link Red Velvet Smith Island Cake By Heather Baird Published: Thursday, December 03, 2020Thursday, December 03, 2020Red Velvet Smith Island Cake Recipe LEGGI TUTTO

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      Six Spooky Treats for a Sweet Halloween!

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      No tricks here – only treats! Browse a bevy of spooky sweets that are perfect for your next Halloween party or fall gathering! 

      October 31st is just around the corner and I’ve been spending some time getting well-equipped for the occasion. I’ve been on the all-important Halloween candy-buying spree (and eating too much of it), I’ve haunted the house with bats and spider décor – and most importantly – I’ve developed some fun new recipes that are so Halloween party appropriate! 

      My friends at HGTV.com asked me to whip up some ghoulishly good party treats for their website, which are all featured and linked in this blog post!

      These dipped apple slices were perhaps my favorite of all the treats featured here. They’re so colorful and cheerful – and I couldn’t stop eating them! The candy coating cracks between your teeth when you bite into the slice, and the fresh apple is crunchy and delicious against tart candy. This recipe is just the thing to make with leftover Halloween candy.
      Find the recipe for Candy-Covered Apple Pops HERE on HGTV.com

      Next up – these silly fellas. I’d seen a few versions of these online made with mini pretzels, and wanted to supersize a few using puffy sourdough pretzels. I love how they turned out! This is such a fun salty-sweet treat that’s not too difficult to make.

      These bubbling cauldron brownie bites are sweet little treats with big chocolate flavor! I was inspired by a few versions I’d seen on Pinterest, but wanted to up the ante with a witchy spin. A witch hat on the side of the cauldrons make these extra-cute, and they assemble quickly with a chocolate kiss, sour fruit lace, an Oreo thin, and a little buttercream to hold them together.

      Invite a fresh bite to the party with a spooky Halloween fruit tray! Banana mummy pops are hilarious and tasty, while peeled clementine oranges make cute pumpkin lookalikes. Monster strawberries are scary-good, especially when dipped in 2-ingredient toasted marshmallow dip!

      I love making baked donuts for any occasion, but I especially love giving them a spooky makeover with marshmallow webbing! The technique is simple and fun, and a fat chocolate spider completes the effect (along with some unlucky candy bugs that are caught in the trap!). 

      This post’s grand finale is a cute pumpkin pail cake that is brimming with trick-or-treat candy! The cake is made using two bundt cakes sandwiched together, and then frosted with orange buttercream. There’s a few steps involved, but they’re all pretty straight-forward. It’s such a fun edible centerpiece!
      Find the recipe for Jack-o’-Lantern Candy Bucket cake HERE on HGTV.com!
      I hope you’ve enjoyed seeing these treats! I sure enjoyed putting them all together. If you’re looking for more Halloween treat ideas, then check out the gallery curated by my pal and editorial whiz, Chelsea Faulkner, at the following link. 
      62 Frightfully Delicious Halloween Dessert Ideas on HGTV.com!  

      link Six Spooky Treats for a Sweet Halloween! By Heather Baird Published: Wednesday, October 21, 2020Wednesday, October 21, 2020Six Spooky Treats for a Sweet Halloween LEGGI TUTTO