2 cups sugar
Wednesday, July 22, 2009
2 cups sugar
Tuesday, July 21, 2009
They are super cute! I can't believe it took me so long to make these. I don't know why they are so much cuter on a stick, they just are! It did take me a little while to figure out the best way to use the flower cookie cutter. I had to make the balls a little bigger since my cutter was 1.5 inches wide. Also they definitely are easier to work after being in the freezer for about an hour or so.
Once shaped, cover and return to freezer. (5-10 minutes)
While cupcake shapes are chilling, begin to heat up your chocolate bark.
Brown or white chocolate bark for the bottoms. Pink or whatever color chocolate for the tops.
Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts.
Dry completely. (15-20 minutes)
Once dry, dip the tops of the cupcakes in the pink or other chocolate color. You may need to move it around a little to cover all the exposed areas.
Thursday, July 16, 2009
This was the original post I wrote for these but never had any pictures to share. I have been wanting to make them again and finally my sister bugged me enough to try a new flavor! These really are so much fun to make and this time I tried strawberry cake with cream cheese frosting. They were yummm-o!!
1. Bake a cake from a mix and follow the instructions on the box. (Use any flavor you like)
2. Let it cool completely.
3. Crumble the cake into little pieces into a large bowl. (Fine consistency)4. Add a can of cream cheese frosting to the cake crumbles. 5. You can blend together using your hands or large spoon. (This can get pretty messy) Make sure to blend thoroughly! I usually use my hands but this time I tried using the mixer and it worked out perfectly and is definitely less messy!
7. Cover with foil and place the balls into the fridge for several hours or in the freezer to speed up this process. It will help to have them chilled later in the dipping process.
8. Once chilled, begin to heat up your bark coating or candy coating. Use heating directions according to package usually in 30 sec intervals. (I used both white chocolate and chocolate to add some variation of color)
9. Dip the balls one at a time in the melted chocolate until covered. (I switch off between forks, spoons and using candy dipping tools. Use whatever works best for you.)
10. Place on wax paper to dry. At this point you can decorate them any way you choose, use sprinkles, drizzle chocolate over them, or just enjoy them as is!
I hope to tackle the cupcake pops next, these seemed to be a little to moist to get the cookie cutter to come off. So hopefully next time that works out better!
Monday, July 6, 2009
These turned out great! The icing was a hit with everyone so I will definitly be using it again!
But it was really good even without the decorations....whoops!
I will say I wish there had been a little more frosting so feel free to double it if you like more. But I would definitly make this again.