Cake Pop Halloween

 

Halloween Cake Pop

Prep Time: 1hr    Cook Time: 0 min    Ready In: 1 hr

Serving Size: 50

INGREDIENTS

1 Cake (any flavor)

2/3 Cup Frosting (any flavor)

6 Cups White Chocolate

Food Colouring

Fondant

Decorating Gel

Tic Tac

50 Wilton Cake Pop Sticks

1 Block Styrofoam

DIRECTIONS

In a mixing bowl, crumble a cake with your hands. Add in frosting and mix well.

Line 3 sheet pans with wax paper. Roll cake into a ball, about the size of a ping pong ball.

Place cake balls onto sheet pan and freeze for 20 minutes.

Melt chocolate in a double boiler. Make sure that the pot is deep enough to submerge the whole cake ball. I have used orange colouring for pumpkin cake pops and lavender for the monster pops.

Tip: Dip one end of the stick into melted chocolate and stick a cake ball onto the stick. This will help the cake to adhere to the stick.

Put the cake with stick into the fridge for 5 minutes. Dip each cake into melted chocolate.

Pumpkin: add a green tic tac onto the top of the cake pop to from the stem part of the pumpkin. I have also drawn eyes and month of the pumpkin with black gel.

Monster: let the first coat of chocolate dry. Add more chocolate onto the ball by drizzle, dab and dot with a fork, to give the texture/3D effects. Roll out some white fondant to about 1/8" thick. I have a eye shape cookie cutter, you can use a circle cutter and adhere fondant with chocolate to the cake pop. Dab a blue gel dot onto the center of the fondant to make a one eye monster cake pop.


Put the cake pop onto the styrofoam and return to fridge for 5 minutes and serve!!




 



 

Mini Pound Cakes

Mini Pound Cakes
Prep Time: 10 min      Cook Time: 17 min      Ready In: 27 min
Serving Size: 72 Mini Cakes


INGREDIENTS

1 Cup Butter At Room Tempature
1 1/2 Cup White Sugar
3 Eggs
2 Cup Flour
1/3 Cup Milk

DIRECTIONS

Preheat oven to 350 degrees. Line pans with mini cupcake liners.

In a large bowl, cream together butter, sugar and eggs until fluffy.

Add in flour and milk, mix until ingredients are well incorporated.

Pour batter into liners. Bake for 17 mintues or until a toothpick inserted into the center of cake comes out clean. 

Let cake cool on cooling racks.

Green Tea Cheesecake

Green Tea Cheesecake
Prep Time: 10 min     Cook Time: 25 min     Ready In: 1 hr 35 min
Serving Size: 8


INGREDIENTS

2 Cups Cream Cheese
3/4 Cup Sugar
2 Tbs Green Tea Powder
1 Tbs Vanilla Extract
2 Eggs
1 Pie Shell


DIRECTIONS

Pre heat oven to 350 degrees. In a medium size bowl, beat cream cheese at room temperature with sugar, green tea powder, vanilla extract, and eggs until well blended.

Pour mixture into the pie and flatten the surface with a spatula. Bake cake for 25 minutes and let cook in the fridge for 1 hour before serving.

Hockey Puck Cake

Hockey Puck Cake
Prep Time: 3 hours     Cook Time: 35 min      Ready In: 3h 35 min
Serving Size: 11




INGREDIENTS

2 8 x 8 in Chocolate Cake
2 Cups Butter Cream Icing or Frosting

1 1/2 Cup Royal Icing
4 Cups Semi Sweet Chocolate


DIRECTIONS


Bake chocolate cake and let cool. In this case, I have used a box of cake mix and followed their directions.
Cut the cake into 8 pieces. Crumble each piece. Make sure there are no big chucks because this will lead to lumpy pucks.

Mix in icing and crumble cake until smooth.

Line baking sheets with parchment paper. Form the crumble cake into a 3 inch ball. Put the ball into the center of a circle cookie cutter. Flatten the ball with fingers and remove cookie cutter.

Put the cake in the freezer for 15 minutes until solid. Meanwhile melt the chocolate in a double boiler.
Dip each cake into the chocolate and smooth out the edges with a spatula. Put the cake back into the freezer for 10 minutes. Take out the cake and decorate with logo.

Make three batches of royal icing, white, green and blue.
First make a white circle as base and let it set and dry about 25 minutes.
Now pipe a blue rectangle and draw in a hockey stick. Fill in the corners with blue and leaving the hockey stick white and let  dry for 25 minutes.

Lastly, with the green royal icing, pipe around the blue rectangle, leaving about 3mm space in between.

Serve it to any Canucks Hockey Fan : )

Japanese Style Cheesecake

Japanese Style Cheesecake
Prep Time: 10min    Cook Time: 35 min    Ready In: 45 min
Serving Size: 8


INGREDIENTS
30 ml Flour
125 ml Cream Cheese
60 ml Milk
60 ml Sugar
5 ml Butter
3 Eggs
2 Cups of boiling water


DIRECTIONS
Pre-heat oven to 350 degrees.
In a bowl, beet flour, egg yoke, cream cheese and milk together until blended. In a separate bowl, beat egg white until soft peak. Add sugar and beat until stiff peak. Fold in other ingredients and pour into a greased 9 inch round baking pan.

Pour boiling water onto a baking sheet pan and add in the round baking pan. Bake for 35 minutes and enjoy.

Vegan Fondant Chocolate Cakes

Vegan Fondant Chocolate Cakes

Prep Time: 2hr min   Cook Time: 20 min    Ready In: 2hr 20 min

Serving Size: 12

This is a vegan recipe because we were accommodating an allergy factor that one of the kid has. I was worried about omitting the eggs in the cake recipe but the cake turned out great. This is my first time working with fondant. I have always wanted to try especially after watching so much Cake Boss. I have really enjoyed the experience and will play with more fondant soon!

INGREDIENTS

1 Box Chocolate Cake Mix

1 Box Wilton Ready-To-Use Pure White Rolled Fondant ( We have purchased this at Michales Craft Store)
1 1/4 Cup Water

1/3 Cup Vegetable Oil

1/2 Jar of Vanilla Frosting (we used ready made from Betty Crocker)

DIRECTIONS
Pre-heat oven to 375 degrees.
Follow the instruction from the cake mix. Usually the recipe will ask for 3 eggs, 1 1/4 cup of water and 1/3 cup of water. We have omitted the eggs for this recipe. Mix water, oil and cake mix together.

Grease pan, scope the cake batter into a heart shape pan until it is half way filled. Depending on the size of each cake you will have to adjust baking time. Generally, the larger it is the more time it will take to bake.

For This recipe, we used 5 inches heart shape foils. We baked the cake for 20 minutes. Let cake cool, either at room temperature for 30 minutes or if you want to speed up the process put the cake in the freezer for 10 minutes.

Dirty Icing does two things:
 1) icing acts as a glue for the fondant and the cake
 2) icing fills holes and prevent cake from crumbling

You can dirty ice cake with any frosting. Keeping in mind that you want a frosting that will harden when dry to hold the cake in shape. To dirty ice the cake, you will need to spread a thin layer of frosting all over the cake. Use a butter knife or a spatula to spread the frosting. The layer of frosting should be thick enough to cover the cake like when you are buttering a piece of toast. Let cake sit in the freezer for 10 minutes or the fridge for 30 minutes.

With a clean surface, you can roll out your fondant. Keep unused fondant in an air tight container. Roll out enough fondant to cover the cake. The fondant should be about 1/8 inch think. Place fondant over cake, carefully press the fondant onto the cake with your fingers or your knuckles if you have long nails like I do. Lift the fondant up and down until you get your desired fondant shape. You should not have to fold or over lap any fondant. You may need to try a couple of time before you get a hang of this.

Once you have place the fondant over the cake and all the surface are smooth, you may trim the excess bits off. You may use a fondant cutter, or a pizza cutter, or a knife. In this case, our pizza cutter was too big and we do not have a fondant cutter so we used a knife. Carefully cut off where the fondant and the cake edges meet. This was a bit tricky to deal with because the edges that I cut was not smooth but I did try and tuck the fondant under the cake so it didn't look as bad.

Overall I liked playing with the fondant, it was easier than I thought. The best part was it tasted really great!! I originally thought that fondant would be taste supper sweet and hard, but it turns out to be a nice chewy gum like soft texture. I was really happy with the results : ) I will be visiting Michaels Craft soon for more fondant tools!