October 31, 2014
today show

We love making cakes for the TODAY show. And we really wanted to make sure our latest cake was tres stylish, especially since it was for Today Show STYLE EDITOR Bobbie Thomas (seen here with Hoda and Kathie Lee).

We owe Bobbie a lot. She once invited us to do a fashion segment on the show, which resulted in one of our most popular projects : HIGH HEEL CUPCAKES. So of course we had to add some high heels to her cake. We bought the most fashionable cupcake liners we could find (mostly from Reynolds) and we used candies and sugar so that the cupcakes matched the patterns (daisies, leopard spots, polka dots, etc.). Very co-ordinated, no?

On the next tier, we placed a set of COMPACTS—which are actually store-bought chocolate-coated cookies filled with flattened pink marshmallows to imitate powder puffs.

For the top layer, we made LIPSTICKS from a rolled wafer cookie (cut in half for the base, and rod-shaped red licorice (for the lipstick itself). We painted the licorice with red food coloring to make it even brighter!

(You can find more on all these fashion-related projects in CUPCAKES, COOKIES & PIE, OH, MY!)

By the way, Bobbie’s name along the bottom was made from rolled-out spice drops which we then rolled in corresponding color sugar—which makes them REALLY VIBRANT!! Then we cut the letters out using alphabet cookie cutters.

It’s interesting the way the TODAY show works. We have to deliver the cake a day early so the producer and director can figure out its location and props and camera angles and lighting. This means a HARROWING DRIVE down to Rockefeller Center, over New York’s famous POT-HOLED highways, hoping all the heels stay in place (which they did not). Some of the crew meet us at the stage door to usher us in, after which we fix any mishaps. After the crew checks out the cake and the lighting etc., the cake is put in a big fridge and the next day—VOILA! It’s as if the cake just arrived! (We’re usually watching—relievedly—from the wings!)

The whole process can take a lot of work and time. But it’s definitely glamorous, definitely fun, and definitely worth it! And as they always say: THAT’S SHOWBIZ!

Happy Birthday, Bobbie!

Alan and Karen


October 29, 2014
chilly ghosts 2

OH NO! All Hallows’ Eve is only a few days away—and you haven’t made any holiday cupcakes yet!! Call it the NIGHTMARE BEFORE HALLOWEEN!!!!!

But have no fear! We’re here to save you with a fast Halloween project that’ll please as many trick-or-treaters as you need it too.

I mean, what’s more Halloweeny than ghosts!

These chilly phantoms are a breeze to make. Here’s the speedy recipe:

With a paring knife, cut a cone-shaped hole into the top of a CHOCOLATE CUPCAKE. (Put the small cut-out piece of cake aside. You’ll need it later.)

Cover the cupcake in CHOCOLATE FROSTING, leaving the cone-shaped hole unfrosted. Then roll the cupcake in a shallow bowl full of CHOCOLATE COOKIE CRUMBS.

Place a 1 1/2 inch ICE CREAM BALL into the cone-shaped hole. Then put the cone-shaped piece of cake on top, flat side down.

Pipe a circle of WHIPPED TOPPING around the base of the cone cake. Pipe a smaller circle on top of the ice cream.

Then, to make the peaked ghost’s head, pipe a third layer of whipped topping (using a squeeze-release-pull motion).

Insert two matching CANDIES for eyes.

And there you have it: a quick concoction that really captures the spooky spirit of the holiday!!

Feel free to freeze or keep cool as you wish.

Happy Trick or Treating,

Alan and Karen



October 28, 2014

We’re always so busy with our own books. But sometimes we get an offer we can’t refuse and take on a separate project. And that’s especially true when we get to work with somebody we love and respect as much as DORIE GREENSPAN.

Dorie is an amazing baker. Her credits go all the way back to her work with JULIA CHILD. She is the author of several bestselling cookbooks and a James Beard Award winner.

We worked with Dorie on her newest book BAKING CHEZ MOI (Recipes from My Paris Home to Your Home Anywhere). Alan took the photographs, and Karen styled the food for those photographs. Here’s a picture of the 3 of us together earlier this year:

al dor kar

Recently, Dorie sat down with us to discuss desserts, with a perhaps unsurprising focus on cupcakes. Here’s that interview:

When we were working on the photos for BAKING CHEZ MOI, we noticed some desserts that look suspiciously like cupcakes! Are we seeing the real Dorie Greenspan coming out? 

(Laughs) They look suspiciously like cupcakes to me too! And some, like the Limoncello Cupcakes, actually are cupcakes. Now that the cupcake craze has taken Paris by storm there are cupcakes everywhere. You can buy cupcake pans, cupcake liners, and there are tiny little cupcake shops opening up, one even just a few steps from my apartment. 

Some of these cupcake-like desserts are actually traditional French pastries. Isn’t that true?

The Financiers in BAKING CHEZ MOI are completely traditional. They were created in the late 1800’s, but today they look absolutely like a cupcake to a young Parisian. Also the Nutella Buttons and the Tiger Cakes, both are very Parisian and also look like cupcakes. 

What is the appeal of cupcakes to Parisians? 

In France, pastries are small. Even big cakes are low single layer cakes, and are very precious. So cupcakes, which are small, are very Parisian in style. You get your very own cute little cake to hold in your hand.

Have the French re-interpreted cupcakes in any way?

  American desserts definitely get adapted to the French style, smaller and a bit more refined. But I do see very traditional American-style cupcakes now and then. In the past I was seeing American-style carrot cakes everywhere. Cronuts have even made their debut in Paris. But now it is definitely the cupcake that you see.

Are there any Hello Cupcake-style cupcakes in Paris? 

Yes! In my apartment—because I have a copy of BONJOUR, CUPCAKE! (the French translation of HELLO, CUPCAKE!) on the shelf there. 

Is there a cupcake book in Dorie Greenspan’s future? 

I’ll leave the cupcake books to you two experts…unless you want to do it together!


Well, Dorie, we may take you up on that. Meanwhile, thanks for the interview. We know how busy it can be when your new book is just released.

For more info on Dorie’s book, click HERE for her website. To purchase the book on Amazon, click HERE.

Here’s to great desserts the world over,

Alan and Karen


October 23, 2014

BEWARE: Here’s a Halloween project your kids might get lost in.

This blood-curdling FOREST is one of our fave Halloween projects. We think it’s super-creepy and creative. And why wouldn’t it be?! It’s inspired by the work of one of the most fantastic filmmakers (and a personal favorite at the Candy Lab): TIM BURTON!!

These eerie trees are made from chocolate candy melts. And the soil is composed of Oreo cookie crumbs. For the FULL FRIGHTENING RECIPE, read on (if you dare).

First, take 3 cookie sheets and line them with wax paper. Then draw a tree (about 4-inches tall) on another piece of paper, adding a 1 1/2 inch line below the base of the tree which will serve as the tree’s support. Place the drawing under the wax paper.

Take ONE CUP OF DARK COCOA CANDY MELTS and separate it into 3 plastic bags. Don’t seal the bag. Microwave each bag for 10 seconds—one at a time. This will begin to soften the candy melts. Massage the mixture and return to the microwave. Repeat the process until the candy is smooth. Now you can seal the bags, pressing out the excess air.

Snip a 1/8 inch corner from the bag and, following your drawing, pipe an outline and fill in the center.

While the candy is still wet, add ORANGE SPRINKLES to get the effect shown in the picture above. Place the tree into the refrigerator to set. Then repeat the process to make more trees. Each tree should take about 5 minutes to set.

After the trees are made, spread some CHOCOLATE FROSTING on top of a cupcake. Roll the top of the cupcake in a medium sized bowl in which you’ve placed 2 cups of GROUND CHOCOLATE COOKIE CRUMBS. Repeat with your remaining cupcakes.

At that point, you can gently peel the candy trees from the waxed paper. Then place them on top of the cupcakes, into the chocolate frosting, until they stick. Repeat until you have as many trees as you’d like.

And there you have it: ONE PETRIFYING FOREST!!

Happy Halloween,

Alan and Karen


October 21, 2014

Have you ever wondered: How do I get my photos of food to look better?

Well, they were wondering that at the Bakepedia website too!

So Dede Wilson interviewed Alan about his methods–and his photo philosophy. Along the way, Alan reveals the 3 MOST IMPORTANT things to think about when you’re photographing your own creations. You can find that entire illuminating interview by clicking here.

You’ll also learn about another project that Alan—and Karen—worked on recently: Dorie Greenspan’s new book BAKING CHEZ MOI. (More on that in a later post—but for now you can check out Dorie’s blog by clicking here.)


Happy Reading–and Photographing,

Alan and Karen


October 20, 2014

HALLOWEEN is almost here…which means it’s time for SPOOKY CAKE POPS!!!

We came up with this wicked pair a little while back. And they’ve been a SPOOK-TACULAR hit with the neighborhood kids. (And, believe me, we see a ton of trick-or-treaters on Halloween night! We live close to SLEEPY HOLLOW.)

We call them IGOR and DR. CYCLOPS.

This diabolical duo are made from Dunkin Munchkins. We put the Munchkins on plastic forks and dipped them in melted frosting.

We stitched up Igor using chocolate frosting and an orange Sunnyseed Drop.

Dr. Cyclops gets his good eye from a Gummy Lifesaver and a Junior Mint.

Don’t hesitate to try your own variations. That’s why we love Halloween! There are so many eerie ways to go!!!

Happy Decorating,

Alan and Karen


October 17, 2014

October is Breast Cancer Awareness Month!

Over the years, we’ve found that cupcakes are great attention-getters when it comes to fundraising. So to lend our support, we concocted a variety of pretty pink bras, hoping to inspire folks to put on their own Awareness bake sales.

Pink Bras-24

We created different flesh tones in frosting, using red and yellow food coloring and just a touch of cocoa powder.

For the full recipe, click here.

Alan and Karen


October 15, 2014

While we’re on the subject of marshmallows (see previous post),  what could be more satisfyingly marshmallowy than S’MORES!!

Of course, these are not your typical S’mores. They’ve been through a Candy Lab transformation and emerged as S’MORE CUPCAKES!!

Marshmallows play their usual big role in our S’mores. But so do pretzel sticks, graham crackers, candy bars and chocolate taffy. And don’t forget the cupcake base!

The complete instructions can be found on the DUNCAN HINES website where our S’mores were voted FIVE STARS and “worth the effort.” (Total Prep Time: 30 minutes!)

To reach the recipe, click here.

Here’s to toasty gooey deliciousness!

Alan and Karen


October 13, 2014

Hi! Karen here. I had to share this picture of these HUGE marshmallows I found when I went to France recently with my mother. While we were in the town of Sarlat, we came across this amazing shop window—which brought my mind right back to the Candy Lab! The marshmallows were shaped like bananas, strawberries and long ropey threads. And each individual one was about was the SIZE OF MY HAND!

french marshmallows

The French love marshmallows. I’ve even seen French marshmallow kabobs! It goes together with their love of meringue and just about anything that uses frosty foamy egg whites. (I don’t know what happens to all the egg yolks!) Then again, who doesn’t like marshmallows? They’re low fat, satisfying and fun!

This picture got me thinking about exactly where marshmallows came from. So when I got home, I called our intrepid CUPCAKE HISTORIAN who we haven’t seen in a while. In a second, he was back with the whole story.


Turns out that the marshmallow started as medicine, as a sweet confection for sore throats. The root of the marshmallow plant was used by the Egyptians, and later by the French who added the egg white meringue, corn starch and sweeteners. In 1948, American Alex Doumak invented a method of mass-producing marshmallows. And this approach led to the marshmallow’s now famous drum-like shape.

So here’s to marshmallows!! And, as an added bonus, here’s one of our favorite marshmallow projects–the PUFFY SHEEP from the cover of OH, MY!


Au Revoir,



October 10, 2014
Butterflies-feature size

It’s time for another of our CUPCAKE CLASSICS.

This beautiful butterfly project comes from our original HELLO, CUPCAKE! And it’s one of the projects fans love to make,  judging by how many we see at our decorating classes and special appearances.

We think the real appeal of these butterflies are their chocolate wings. They’re made using a hard-to-fail color-pulling technique (in which you blend two colors of candy melting wafers into whatever pattern you chose). No matter how you pull the color, they turn out wonderful.

For more on these marvelous Monarchs—and the color pulling technique—turn to pages 77-79. Then watch your cupcakes take wing!!!

Happy Cupcaking,

Alan and Karen