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      Old Fashioned Peanut Butter Cake

      ha scritto per te

      This Old Fashioned Peanut Butter Cake is a true southern favorite. Moist and flavorful, it’s topped with rich peanut butter glaze.

      I served this cake at our Mother’s Day brunch this year. After the first bite, my mom immediately wanted to know where I got the recipe. It was familiar. No wonder – it’s one of those southern mainstays that makes the rounds in community and church cookbooks. I found it in the latter, although I had never heard of – or attended – the church that produced it. Someone must have gifted the book to me long ago.
      The cake is loaded with peanut butter flavor but it’s not overwhelming. Yes – it’s rich. However, lighter than you might expect. My mother-in-law, who has food allergies was tempted enough to have just one bite. Her mother used to make this cake. When she tasted it and closed her eyes, I could see the flavor was a fond memory.

      Peanut butter cake batter.
      To get started, all of the dry ingredients go into a big bowl, including the sugar. In baking, sugar is considered a wet ingredient because it liquifies in the oven, but – we’ll call it dry here, just this once. Whisk everything together and set aside.

      Next, put a whole cup of butter, water, and just 1/4 cup of creamy peanut butter into a saucepan. Stir and bring the mixture to a boil on the stove top. When the mixture boils, pour it into the flour mixture and combine it using a hand mixer. Low speed works best. Mix it until just combined and set aside.

      Mix together egg, buttermilk, and vanilla extract in a large measuring cup, and then add it to the peanut butter batter. Beat until everything is well combined and consistent. The batter will be a little viscous and syrupy.

      Bake until golden.
      Pour the cake batter into a greased 13×9 inch pan and bake for 30-35 minutes. My cake took about 35 minutes. But you’ll know it’s done when the exterior is deep brown and a toothpick tester inserted near the center comes out clean.

      Peanut butter fudge glaze.
      Cool the cake for about 10 minutes before adding the glaze. And. Oh my goodness gracious. The glaze really tastes like peanut butter fudge. To make it, boil butter, peanut butter, and milk, on stove top. Then removed to cool slightly. Beat in powdered sugar and vanilla extract.
      Because both cake and glaze are warm, the glaze spreads into a thin even layer on the cake. It’s the perfect amount of sweet.

      Add some toppings – or don’t!
      I served this cake without any extra toppings the first time I made it, but for this blog post I added some crushed peanut butter cookies (Nutter Butters). And a few honey roasted peanuts. It’s good both ways! If you decide to add some toppings, be sure to get those on there as soon as the glaze is poured because it sets up quickly!

      It’s hard to believe this cake has only 1/4 cup of creamy peanut butter in the cake batter, and another 1/4 cup in the frosting. Yep, just 1/2 cup total peanut butter in the whole cake. This amount imparts bold flavor without making the cake heavy or too thick. It’s just so good, and it stays moist for days at room temperature. My husband’s favorite way to eat it is heated in the microwave and topped with vanilla ice cream. Which I had to try for myself, and I must say – it is really nice.

      Related recipe: Peanut Butter Pie

      Old Fashioned Peanut Butter Cake

      Heather Baird

      This peanut butter cake is a southern favorite. It has bold peanut butter flavor without being heavy or to sweet. The peanut butter glaze has just the right sweetness, and tastes like peanut butter fudge. I found this recipe in a church cookbook, with the author’s note: “I made this for a church get-together and had many requests for the recipe…so will you!” (So cute!)I added some crushed peanut butter cookies and honey roasted peanuts on top of this cake, but these toppings are optional. The cake is quite good without them. The cake is baked in a 13×9 inch dish; however, you can also bake it as a 15×10 inch sheet cake. See the recipe notes for these instructions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment1 13×9 inch baking dish
      Ingredients US CustomaryMetric Peanut butter cake2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon salt1 teaspoon baking soda1 cup unsalted butter1 cup water1/4 cup creamy peanut butter such as Jif2 eggs well beaten1/2 cup buttermilk1 teaspoon vanilla extractPeanut butter glaze1/2 cup unsalted butter1/4 cup creamy peanut butter such as Jif1/3 cup whole milk3 1/2 cups confectioners’ sugar 16 oz. box1 teaspoon vanilla extract8 Nutter Butter peanut butter cookies optional2 tablespoons honey roasted peanuts optional
      Instructions Peanut butter cakePreheat the oven to 350°F. Coat a 13×9 inch pan with nonstick cooking spray.In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.Combine the butter, water, and peanut butter in a saucepan and place over medium-high heat. Stir occasionally and bring to a boil. When the mixture boils, pour it into the flour mixture. Beat together using a hand mixer on low speed until just combined.In a separate bowl or large liquid measure, whisk together the eggs, buttermilk, and vanilla extract. Pour the mixture into the peanut butter batter and mix with an electric hand mixer until smooth.Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is well browned and a toothpick tester inserted near the center comes out clean.Remove to a cooling rack and let the cake cool in the pan about 10 minutes. Meanwhile prepare the peanut butter glaze.Peanut butter glazeCombine the butter, peanut butter, and milk in a saucepan. Set over medium-high heat and cook until the mixture boils, stirring occasionally. When the mixture boils, remove it from the heat and mix in the confectioners’ sugar using an electric hand mixer. Beat until smooth and lump-free. Pour the glaze over the warm cake and spread evenly. Add toppings immediately, if using.Serve the cake warm or at room temperature. Cover leftovers with plastic wrap and store at room temperature. This cake stays moist for days after making it.
      NotesToppings: If adding toppings to the cake, have them ready to hand right after pouring the glaze on the cake. The glaze sets quickly, and if you wait too long, the toppings won’t stick.
      Sheet cake version: Use a 15×10 inch jelly roll pan in which to bake the cake batter. Reduce the bake time to 15-20 minutes. Glaze as directed. This version is sometimes called “Peanut Butter Texas Sheet Cake”. The cake is good baked both ways, but my family prefers the fluffier 13×9 inch version.

      Keyword creamy peanut butter, old fashioned peanut butter cake, peanut butter cake batter, peanut butter glaze, peanut butter sheet cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peach Bellini Cupcakes

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      Peach Bellini Cupcakes are studded with diced fresh peaches, filled with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!

      Peach season is almost here, and I was lucky enough to get my hands on some fresh peaches a little earlier than usual. Once plucked, there’s a short window of time to enjoy them before they wrinkle up and spoil. So, needless to say, I was pressed to use them quickly. As a result, last Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the idea for these Peach Bellini Cupcakes came to me as another way to use up fresh peaches. However, you don’t have to use fresh peaches in this recipe – canned are fine too!
      These cupcakes taste absolutely celebratory. Champagne (or prosecco) infuses the cakes and their pastry cream centers. Diced peaches float throughout to cake, and a swirl of fluffy peach buttercream is the finishing flourish.

      Make the batter.
      Start by creaming the butter and sugar together. I used a hand mixer and things turned out just fine. Then add flour and champagne alternately. As usual, begin and end with the flour to build the best texture.

      Dice the peaches.
      Chop fresh peaches fine, to about 1/4 inch dice. You’ll need 2/3 cup of diced peaches, which is about 1 1/4 medium-sized fresh peaches. Again, canned peaches are just fine to use here. Just pat them dry before chopping them and adding them to the recipe.

      Add the peaches to the batter and mix them in using a rubber spatula. If using canned peaches, which aren’t as firm, use a folding motion so they don’t tear or break down.

      Lighten the batter with egg whites.
      Yes – it’s an extra step, but whipped egg whites make the base of this cupcake spongy and soft. Fold them in carefully. Hastily stirring them in will deflate the batter and decrease your overall yield. Mindful, careful folding of the egg whites gives the cupcake a sponge cake texture that holds up well to fillings and frostings.

      Line cupcake tins with papers, and then portion out the batter using a trigger ice cream scoop. I ended up with about 18 cupcakes.

      Bake at 350F for 15-18 minutes, or until a toothpick tester comes out clean. Then cool them completely on a wire rack.

      Champagne pastry cream.
      Ah, my favorite element of this confection! Champagne pastry cream is so delicious and smooth – and it’s not too hard to make. Prepare it a day ahead and store it in the refrigerator, if you have time constraints.
      Core the cupcakes using a small paring knife, and save the cut out piece. Fill each cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Using the same paring knife, cut the reserved cake pieces flat to create a ‘lid’ and cover the pastry cream with it.

      Peachy hues.
      The peach-flavored frosting was a color experiment gone right! I wanted it to not only have the flavor of peaches (thanks to LorAnn peach flavoring oil), but the color variation as well. So I whipped up some orangey-peach buttercream and painted two lines of red gel food color inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a pleasing swirl reminiscent of peach peel.
      See the recipe for further instruction, and for the brand and color of gel food color I used to achieve this effect.

      Bubbly!
      This isn’t the first time I’ve added white nonpareils for a bubbly appearance (see this Cherry Limeade Cake). It’s just the perfect touch to evoke the feelings of a fizzy drink. Pipe the frosting onto a cupcake, and immediately add the white nonpareils. This buttercream crusts, so you must add the sprinkles immediately. If you wait too long, they’ll bounce right off!

      Inspired by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes hold the same sparkling flavor. Bellini are often served as an accompaniment to creamy, salty or spicy foods. So these cupcakes would make a fine dessert after a big plate of alfredo pasta with focaccia. Or spicy bucatini. However, I think they go with everything. (Especially brunch.)
      Related recipe: Homemade Peach Cobbler in a Cone

      Peach Bellini Cupcakes

      Heather Baird

      Inspired by the Italian Bellini cocktail, these toast-worthy cakes will be the star of your next happy celebration. The cupcakes are infused with champagne or prosecco, and filled with chopped fresh peaches. This flavorful foundation holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe calls for fresh peaches, but if they’re not in season, then canned peaches work just fine!For the frosting, you’ll need to purchase a small bottle of LorAnn peach flavoring oil. See links for resources. Or, instead of the oil, you may use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, more or less depending on how carefully you fold the whipped egg whites into the cupcake batter.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 22 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 42 minutes mins

      Course DessertCuisine American

      Servings 18

      Ingredients  Cupcakes6 large egg whites10 tablespoons unsalted butter at room temperature1 ½ cups granulated sugar2 cups all-purpose flour1 tablespoon baking powder1 teaspoon fine grain sea salt3/4 cup champagne or prosecco or other sparkling white wine2/3 cup fresh peaches 1/4″ dice or diced canned peaches Champagne pastry cream1/2 cup heavy cream divided2 tablespoons cornstarch1 whole egg2 egg yolks5 tablespoons granulated sugar1/2 cup champagne or prosecco2 tablespoons unsalted butter1 teaspoon vanilla extractPeach buttercream
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 18 paper liners. Set aside.In the bowl of an electric mixer, beat the egg whites to stiff peaks; set aside.In another bowl of an electric mixer, beat together the butter and sugar until light and fluffy. In yet another bowl, sift together the flour, baking powder, and salt. Whisk to combine.Add the flour mixture to the creamed butter mixture alternately with the champagne. Stir in the chopped peaches.Fold 1/3 of the egg whites into the batter until incorporated. Then, fold in the remaining egg whites.Spoon the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.Champagne pastry creamIn a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Whisk in the whole egg and egg yolks. Set aside.Combine the remaining heavy cream, sugar, and champagne in a saucepan; bring to a boil then remove from the heat. Pour 1/3 of the hot champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from the heat and beat in the butter and vanilla.Let cool to room temperature. Cover the surface of the pastry cream with plastic wrap so it doesn’t form a skin. Store in the refrigerator until ready to use.Peach buttercreamIn the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and confectioners’ sugar. Add milk or cream a little at a time until the mixture is light, fluffy, and of piping consistency. Add the peach flavor and beat again until incorporated. Add 1-2 drops each of the neon yellow and neon orange food color to the buttercream. Beat until well incorporated, scraping down the bowl when necessary. Add more of each color to intensify the color, if desired. The end result should be a vivid orangey-peach color.Fit a disposable piping bag with a large French pastry tip. Squirt a little of the red food color in a condiment cup. Dip a kitchen-dedicated soft bristle brush into the red food color and paint a line of red food color inside the decorator tip and all the way up the length of the bag. Repeat this step directly across form the first painted line (you could use the piping bag seams for a guide, if your bag has two seams directly across from each other).On a scrap of parchment or paper towel, squeeze a little of the frosting out of the bag until the red color starts to show.AssemblyCore the cupcakes by cutting out a small divot in the centers with a paring knife; save the pieces. Transfer the pastry cream to a disposable piping bag and snip off 1/2 inch hole in the end. Fill each cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake pieces flat to create “lids” and place them onto the filled divots.Pipe a swirl of frosting onto a cupcake and immediately sprinkle a pinch of the white nonpareils on top. Repeat this process with each cupcake until all of the cupcakes are frosted and sprinkled. Just before serving, add a fresh mint leaf to each cupcake.
      NotesThe cake portion of this recipe is adapted from “Bellini Belle Cupcakes” from the book Intoxicated Cupcakes by Kate Legere (2011 Running Press). The buttercream recipe and champagne pastry cream recipe are both original to Sprinkle Bakes.

      Keyword bellini cupcake, canned peaches, champagne pastry cream, fresh peaches, peach bellini cupcakes, peach cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Croissant Bread Pudding with Chocolate Sauce

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      Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s everything you love about croissants and chocolate, in one decadent dish.

      This Croissant Bread Pudding has recently become a favorite of mine, and a dish you can invite to any meal. Overnight guests? Prep it the night before, and bake it in the morning for a welcoming breakfast or brunch. Or, serve it after dinner with plenty of chocolate sauce for dessert. It’s the ultimate low-lift comfort food. And it’s even better sprinkled with a bite of fresh chopped strawberries.

      Purchase some mini croissants.
      Begin with mini croissants, also called ‘cocktail’ croissants, found in the deli section at your local grocery store. Large croissants will work too, if that’s what you have on hand (this recipe is a good way to salvage stale croissants). However, the minis arrange neatly in an even layer, in a 13×9 dish. You could leave them whole, but I like cutting them into thirds. This helps the custard to flow around each piece of bread and thoroughly soaks them with the creamy mixture.

      Break out the hand mixer.
      Eggs, butter, sugar, and heavy cream are the base for the rich custard. Combine them with a hand mixer in a big bowl. Then, pour it over the arranged croissants. Some buttery bits will float on top, and that’s perfectly fine. As the bread pudding bakes, the butter melts and bastes all those croissants.

      Bake at 350°F for about 45 minutes. Then, remove the pan from the oven and let cool slightly. You could stop right here, and enjoy this warm on its own, or with a drizzle of maple syrup. But if you’re looking for something extra-special, then try my easy chocolate sauce recipe. It’s almost too easy!

      Make the chocolate sauce.
      Combine 6 oz. (1 cup) semisweet chocolate chips and 3/4 cup evaporated milk in a microwave-safe bowl. Then, heat the mixture in the microwave for 1-2 minutes, until it bubbles. Next, allow the mixture stand for a couple of minutes then whisk the two ingredients together.

      After the mixture is whisked smooth, add 2 tablespoons salted butter. Whisk again until smooth. And that’s it! Pour the sauce into a small pitcher and serve on the side, or go ahead and drizzle a little over the bread pudding if the spirit moves you.
      I should note that this sauce is not thick. It’s more the consistency of maple syrup, and it soaks into the bread pudding much like hot maple syrup would.

      I couldn’t resist adding some chopped strawberries on top. Again, this is optional. But you can’t go wrong with strawberries and chocolate!

      Additionally, and for the sake of exploring every option, we lightly sprinkled on some powdered sugar. It doesn’t make much difference in flavor, but it sure does look pretty. With Mother’s Day in just a couple of weeks, I can’t help but think it would be the perfect easy brunch dish to add to your menu.
      Related recipe: Smoked Mozzarella Bread Pudding

      Croissant Bread Pudding with Chocolate Sauce

      Heather Baird

      Flaky croissants and rich chocolate syrup combine in this decadent bread pudding recipe. It’s appropriate for breakfast, brunch, or an after dinner dessert. You’ll need 16 oz. (1 lb.) prepared croissants from your favorite bakery or grocery store deli. I prefer the mini ‘cocktail’ croissants for this recipe, but large croissants can also be used. Just chop each large croissant into 6 pieces before adding them to the dish.The chocolate sauce can be made in the microwave or on the stove top. It’s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

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      Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 8

      Equipment13×9 inch baking dishHand mixer
      Ingredients  Croissant bread pudding16 oz. mini croissants1/2 cup unsalted butter at room temperature1 cup sugar1 teaspoon vanilla extract5 large eggs at room temperature2 cups whole milk at room temperature1/2 cup heavy cream at room temperatureQuick chocolate sauce and toppings1 cup semisweet chocolate chips3/4 cup evaporated milk2 tablespoons unsalted butter1 cup chopped strawberries optional
      Instructions Croissant bread puddingPreheat the oven to 350°F. Butter a 13×9 inch baking dish.Cut the croissants into thirds using a serrated knife. Arrange the croissants in the bottom of the pan in an even layer (this doesn’t have to be perfect).In the bowl of an electric mixer, beat together the butter and sugar. Add the vanilla extract and mix again. Add eggs and beat until incorporated. Pour in the milk and heavy cream. Beat until combined.Pour the mixture over the croissants; press them down into the custard mixture to ensure every piece is covered and soaked with the custard. Allow the mixture to stand for at least 30 minutes, or overnight.Cover the pan with foil and bake for 35 minutes. Uncover the dish and then bake for an additional 10 minutes, or until well puffed with a set center. Remove from the oven and let cool slightly.Quick chocolate sauceCombine the chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power in 1 minute intervals until the mixture bubbles (about 2 minutes, more or less, depending on the wattage of your microwave). Let stand 1 minute; whisk well until combined. Stir in the butter and whisk until melted and incorporated.Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and top with chopped berries. Serve warm.
      NotesThe chocolate sauce can be made on the stove top. Combine the chips and milk in a saucepan and bring to a bubble. Whisk together until smooth then finish by stirring in the butter. Sometimes evaporated milk is confused for sweetened condensed milk.
      Be sure to get the right canned milk! Evaporated milk is not sweet and has a thin, pourable consistency like whole milk.

      Keyword bread pudding, breakfast bake, breakfast casserole, chopped strawberries, croissant bread pudding, croissant casserole, croissants, custard, orange chocolate sauce

      This recipe was adapted from Michael Chiarello’s Chocolate Croissant Bread Pudding.

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberry Lemon Layer Cake

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      This Strawberry Lemon Layer Cake is bright, zesty, and totally spring-appropriate! Alternating lemon and strawberry sponge cakes are layered with buttercream and crushed Sconza Lemoncello Chocolate Almonds.

      Mother’s Day is on the horizon, and my friends at Sconza Chocolates asked if I’d whip up a confection worthy of the occasion. The holiday coincides with the arrival of Sconza’s Lemoncello Chocolate Almonds at Costco stores during the months of April and May. I was delighted to say yes! Everything Sconza makes is superlative, but those creamy lemon candies with crunchy almond centers are my all-time favorite.
      I filled this cake with bright flavors and colors inside and out. Piped buttercream roses bloom on top with Lemoncello Chocolate Almond centers. (You can never go wrong with flowers for mom!)

      Strawberry Lemon Layer Cake

      Make the batter.
      Begin this cake with my favorite White Almond Sour Cream Cake batter. It’s halved and then flavored with lemon and strawberry Jello dissolved in hot water. This not only gives the cakes bold flavor, but also vibrant color! It’s also nice that flavored gelatins can be found at grocery stores everywhere, and you won’t have to order or track down specialty flavorings. (I’ve discovered that no one nearby carries my favorite strawberry extract!) Bake the batters in 6-inch cake pans, which will yield a small yet tall and stately cake. However, you could use two 9-inch cake pans for a double layer cake.

      Build the cake.
      To assemble the layers, begin with a strawberry cake. Then, top it with an even layer of American buttercream (a.k.a. confectioners’ sugar buttercream). Next, scatter on some crushed Sconza Lemoncello Chocolate Almonds. Use a food processor to crush the candies fine – it will make short work of the task.

      Alternate the cake flavors, repeating the frosting and filling with the Sconza candies. Finally, end with a lemon cake layer on top.

      Frost the cake.
      This cake benefits from a crumb coat. Little cake crumbs and candy pieces on the outside of the cake need a base layer of frosting to hold them in place. So, cover the top and sides in a thin layer of buttercream and then refrigerate until firm. Then cover it in a second, thicker layer of buttercream and smooth it evenly using a bench scraper or cake smoother.
      Whip up another batch of American buttercream, this time stiff consistency, for the decors. This batch needs to be thicker in order for the piped details to hold their shape. Just add a little more confectioners’ sugar to the base recipe. The swags are very simply piped using a #3 decorator piping tip. As for the flowers, you can see my rose piping video tutorial at this link.

      Pipe the roses.
      Sconza candies are a food stylist’s dream, because each one looks perfect right out of the bag. I just knew they’d make a beautiful center for piped flowers. And, they are inherently bud-shaped! Here’s how to pipe them, from start to finish.

      First, on a parchment-covered flower nail, pipe a dollop of pink frosting. Place the rounded end of a Lemoncello Chocolate Almond into the frosting (pointed end to the sky).
      Then, using a petal decorator tip, pipe layers of pink petals that overlap the candy.
      Pipe on more layers of petals until you reach the desired fullness. (I kept these small, but you could go larger!)
      Slide the flower off of the nail and transfer them to a baking sheet. Repeat the process until you have a baking sheet full of flowers. Then transfer them to the refrigerator to firm.

      After the roses firm, peel them away from their parchment squares and arrange them on top of the cake to one side. Then, pipe a few leaves between the roses to fill in any gaps. (You can find all of the decorator tip numbers and sizes I use in the recipe card.)

      Add some bling!
      Ever a gilder of lilies (or in this case, roses!) I couldn’t resist adding a little shimmer. Brush edible gold paint on the swags. Then, add three gold sugar pearls in a line, where the swags meet.

      The white almond sour cream cake layers take on color so well, and the flavors really shine through. Both the lemon and strawberry flavors are more creamy than tart. Altogether this cake is tender and moist, yet has a surprise lemon candy crunch throughout.

      Be sure to grab a bag of Lemoncello Chocolate Almonds at your local Costco while they last! They’re great all on their own, and they’re an excellent addition to this cake.

      Strawberry Lemon Layer Cake

      Heather Baird

      Strawberry Lemon Layer Cake is bright, zesty, springy, and totally appropriate for any happy occasion. Alternating layers of strawberry and lemon sponge are stacked with American buttercream frosting and filled with Sconza Lemoncello Chocolate Almonds. Sconza Lemoncello Chocolate Almonds are in full bloom on this cake and in Costco stores during the months of April and May. Or, you can order them online. See the blog post for shopping links.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 2 hrsCook Time 25 mins2 hours resting time 1 hrTotal Time 3 hrs 25 mins

      Course DessertCuisine American

      Servings 10

      Ingredients  Strawberry and lemon sour cream cake layers1 small box strawberry gelatin 3 oz.1 small box lemon gelatin 3 oz.1 cup boiling water divided1 box white cake mix 16.25 oz.1 cup all-purpose flour1 cup granulated sugar1/4 teaspoon fine grain salt1 cup sour cream1/4 cup vegetable oil I like sunflower oil3 large eggs1/2 teaspoon almond extractAmerican buttercream and filling2 cups unsalted butter at room temperature8 cups confectioners’ sugar1 tablespoon vanilla extractMilk or cream as needed2/3 cup Sconza Lemoncello Chocolate AlmondsStiff American buttercream and decors
      Instructions Cake layersPlace the strawberry gelatin and lemon gelatin in two separate bowls. Pour 1/2 cup boiling water into each of the bowls and stir well to dissolve. Let cool until warm, about 10 minutes. Do not allow the gelatin to begin setting. If it starts to gel, re-heat it in the microwave until liquid.Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, whisk together the cake mix, flour, sugar, and salt. In another bowl, combine the sour cream, oil, eggs, and extract. Add the wet ingredients to the dry and mix on low speed until combined. The batter will be thick. Divide the batter evenly into two large bowls. To one bowl, add the strawberry gelatin; beat with an electric mixer to incorporate. To the other bowl, add the lemon gelatin. Mix well until combined.Divide each batter between two 6 inch cake pans. Bake for 20-22 minutes, or until the cakes are well risen. They should spring back in their centers when pressed. Let cool in the pans 5 minutes, then turn the cakes out onto wire racks to cool completely. When the cakes are cool, use a serrated knife or wire cake leveler to level the cakes.American buttercream and fillingIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1-2 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy. The consistency should be billowy and easy to spread. Cover the bowl with a damp towel so it doesn’t dry out.In a food processor or mini chopper, grind the Sconza Lemoncello Chocolate Almonds until fine. Set aside.Begin building the cake with a strawberry cake layer placed on a cake board or serving plate. Fill with a generous 1/2 cup buttercream. Using a spoon, spoon over 1/3 of the chopped Sconza candies. Top with a lemon cake layer. Repeat the frosting and candy-sprinkling. Top with a strawberry cake layer. Repeat the frosting and candy-sprinkling once more. Top with the lemon cake layer. Cover the cake with a thin layer of buttercream (crumb coat) and refrigerate until firm, about 5 minutes. Frost the entire cake with a generous covering of buttercream and smooth evenly using a bench scraper or cake smoother. Refrigerate until the buttercream firms, 20 minutes.Stiff American buttercream and décorsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is stiff piping consistency (it should hold on a spatula turned upside-down). Beat until well combined. Cover the bowl with a damp towel so the buttercream doesn’t crust.Remove 1/3 cup of the white frosting to a small bowl and cover with a damp towel; set aside.Remove 1/2 cup of the white frosting to a piping bag fitted with the Wilton #3 round tip.Divide the remaining frosting into three bowls and tint one bowl using 1/4 teaspoon of neon pink gel food color and 1 small drop of the red food color (this combination matches the strawberry cake layers). Food color brands differ in intensity, so add more if needed but keep in mind that colors will intensify as the buttercream crusts. Mix until a consistent color is achieved and transfer to a piping bag fitted with Wilton #104 petal decorator tip.Tint another bowl with 1/4 to 1/2 teaspoon neon yellow food color. Mix well and transfer to a piping bag fitted with Wilton #104 decorator tip.Tint the last bowl with the green gel food color and transfer to a piping bag fitted with Wilton #352 decorator piping tip.Measure the circumference of the cake and divide by 8. With a toothpick, lightly mark the placement of where the swags will meet in the buttercream. Pipe eight swags around the top edge of the cake using the bag of white buttercream fitted with the plain Wilton #3 decorator piping tip. Refrigerate to set, about 5 minutes.For the roses, and using the pink bag if icing fitted with the #104 petal tip, place a dot of pink icing on a flower nail, then place a parchment square onto the flower nail. In the center of the parchment, pipe a mound of pink buttercream. Place a Sconza Lemoncello Chocolate Almond in the center of the mound so that the pointed end stands upright. Next, with the slim end of the petal tip pointing up, pipe four petals around the candy so that it overlaps slightly. Pipe more frosting petals around the candy center until a full rose shape is achieved. Slide the parchment with the rose on it, off of the frosting nail carefully and place it on a baking sheet (9×13 works fine). Repeat this process of making roses using the yellow buttercream also. Vary sizes so that you have some large flowers and some small. Transfer all of the flowers to the baking sheet and refrigerate until firm, about 15 minutes.Using the reserved white buttercream in the bowl, dollop a half moon shape on top of one side of the cake with a spoon. Remove the set buttercream flowers from the refrigerator. Gently peel them from their parchment squares and arrange them on top of the half-moon shape on top of the cake. Place extra Sconza Lemoncello Chocolate Almonds around the flowers to fill in gaps. Use the bag of green icing fitted with the #352 leaf tip to pipe leaves into any empty spaces, or to embellish the flowers. Refrigerate until set, about 10 minutes.Brush the edible gold paint onto the swags using the fine –tipped art brush. Carefully add three gold sugar pearls in a vertical line where the swags meet. Do this by gently pushing them into the buttercream.Store the cake in the refrigerator. Bring to room temperature before serving.

      Keyword american buttercream, lemon cake donuts, Mother’s Day cake, Sconza Lemoncello Chocolate Almonds, spring cake, strawberry cake mix, Strawberry Lemon Cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Zebra Layer Cake

      ha scritto per te

      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

      Candy Easter Egg (Breakable Bash Egg)

      ha scritto per te

      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!)

      ha scritto per te

      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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

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    • in Recipes

      Oreo Cupcakes

      ha scritto per te

      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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

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