THE “BURIED TREASURE” CUPCAKE PROJECT!!!

May 28, 2016
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As summer gets closer, we’re always asked for more kid’s parties ideas. And one of our faves is our BURIED TREASURE CUPCAKE project.

This project involves making several different treasure map cupcakes that lead you down a licorice trail to the cupcake that has an X on it. X marks the spot where you can add a surprise candy to the cupcake’s inside.

This project also gives you a good opportunity to practice your piping. (You’ll have to pipe out some skull and bone shapes.) And it’ll give you a chance to shape some fruit chews and work with licorice.

No treasure hunt is involved in finding the recipe. You can simply find it by clicking here.

Happy Decorating,

Alan and Karen

THINK PINK!!!

May 25, 2016
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PINK makes everything better! Even doughnuts!

We like to buy them frosted or glazed and add shimmer candies for pizzas!

It makes a great brunch party treat!

Happy Decorating,

Alan and Karen

“HAPPY GRADUATION DAY” CUPCAKES!!!

May 24, 2016
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Some of our FRIENDS, NIECES and NEPHEWS are graduating this year. And we wanted to wish them all a very HAPPY GRADUATION!!!! To help celebrate, we present the graduating class of 2016 with our own favorite commencement project.

We’ve put together an entire graduating class of cupcakes—featuring a wide array of personalities, heads and hair-dos (made up of everything from chewing gum to cereal Os). And they’re all wearing mortarboards made of After Eight mints, sitting on an upside down Reese’s Peanut Butter Cup.

Feel free to fashion your own funny heads. And here’s a good tip: You may want to use candies and frostings that match your SCHOOL COLORS.

The entire detailed recipe can be found on pages of 141-42 of WHAT’S NEW, CUPCAKE?

HERE’S TO A GREAT NEW PHASE IN YOUR LIVES!!!

Alan and Karen

THE WHY AND HOW OF A “PERFECT CAKE” MIX!!

May 19, 2016
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In many of our cake recipes, we suggest using what we call a “PERFECT CAKE” mix. And every now and then, we like to present a quick refresher course on the WHY and HOW of this special mix (that is, WHY we need it and HOW to make it).

Because many of our cake the projects involve cutting cakes into shapes, stacking them and covering them with candy, we found we needed the cake to be extra firm. And we found that accomplishing this was surprisingly simple! In fact , all that was required was ONE SWITCH IN INGREDIENTS!!

All you do is take a box of cake mix and replace the water called for on the box with BUTTERMILK!! Easy as that—and you have a great base for decorating.

p.s. If you don’t have buttermilk in the fridge, you can whip it up yourself by adding 1 tablespoon of lemon juice to 1 cup of whole milk. Let it stand for 10 minutes to sour.

You can find our Perfect Cake Mix being put to good use all over our blog, and of course in our book CAKE MY DAY!

Happy Baking,

Alan and Karen

 

SLEEPYTIME CUPCAKES FOR A SLEEPOVER PARTY!!

May 18, 2016
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We love these little cupcakes from our book Hello, Cupcake! So we decided to turn them into a Snap Chat Recipe on our Snap Chat Story whatsnewcupcake. If you haven’t seen our Snap Recipes you are in for a SWEET TREAT! We take snapshots of each step in the recipe and post them to our Snap Story. Each Snap Recipe is only up for 24 hours so add whatsnewcupcake to your Snap Chat account and look out for the fun!! Snap Chat is live and interactive but we can show you four of the Snaps here so you GET THE IDEA!!

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photo above from Instagram account whatsnewcupcake

How we made them:  For the Sleepover Cupcakes you will need Laffy Taffy in two colors. Marshmallows. Jelly beans. Teddy Graham cookies. Red candy decors. Vanilla wafers and Teddy Grahams. Frosting. And of course, cupcakes!!!

First roll out the Laffy Taffy on wax paper. Next, cut a 2 inch square from the taffy. Trim a contrasting color of taffy into a 1/2 inch x 2 inch strip and give it a scalloped edge using a pastry wheel or zig-zag scissors. Place the strip along the top edge of the square.

Cut a marshmallow in half. Place one half on top of a frosted cupcake for the body shape. Place the other half above and perpendicular to the first half, sort of like a T shape for the pillow (see photo).  Press two jelly beans into the frosting at the bottom of the body marshmallow. Now drape the taffy blanket over the body marshmallow and tuck it in at the sides.

To make the faces, use chocolate frosting in a piping bag to make hair and eyes on the vanilla wafer and eyes on the Teddy Graham. Add candy decors for the mouth on each cookie (a heart for the wafer a sprinkle for the teddy). Add a dot of frosting to the pillow marshmallow and attach the head. Add a dot to the blanket and attach the teddy.

Happy Zzzzzzzzzzzzzzzzzz!

Alan and Karen

PS you can snap us at whatsnewcupcake or use the Snap Code below!

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THE NEW YORK CAKE SHOW!!

May 17, 2016
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We had a blast at Lisa Mansour’s New York Cake Show. All of the NYC CAKE GLITTERATI came out for this event, as well as CAKE STARS from around the Globe! We got to hobnob with Kerry Vincent, Ron Ben-Israel, Colette Peters, the Italian International Cake Master Team, Lisa Mansour, and more. And THE CAKES!!! They were amazing!!!! This year’s theme was New York City. (Guess that’s why there were more than a few rats, pizza boxes, and Broadway theater cakes!) Here are a few highlights from the show starting with our favorite cake from this years show at the top of the post, NYC Melting Pot Cake by the very talented Jackie Dinko. (She got our attention with her amazing faux food flair!)

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Here is Alan with television’s original Cake Diva herself, Kerry Vincent!

Happy decorating,

Alan and Karen

PS Thanks Lisa Mansour and her entire NY Cake & Baking Supply team for a fabulous show. Hope to see you all at the New York Cake Show next year!!

AN EYE-FOOLING “CHOCOLATE CHIP COOKIE” CUPCAKE!!

May 13, 2016
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May 15th is NATIONAL CHOCOLATE CHIP DAY!! And we thought we’d celebrate by presenting one of our fabulous fool-the-eye ideas—our “CHOCOLATE CHIP COOKIE” CUPCAKES.

They’re really easy to make. First, choose your favorite chocolate chip cookie ingredients like chocolate morsels, pecans or chocolate chunks.

Next, frost the cupcakes using plenty of vanilla frosting for glue to hold the ingredients in place.

Then, press the cookie ingredients into the frosting.

Finally, roll the frosting in cookie crumbs made from cookies to create the golden crust.

Now you have a faux cookie topper for your cupcakes.

Just lay them out on a plate—and let the chips fall where they may.

Happy Cupcaking,

Alan and Karen

OUR CHARMING CHOCOLATE STAR CAKE!!

May 8, 2016
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In our  book CAKE MY DAY, we decided that WHAT’S ON THE INSIDE IS AS IMPORTANT AS WHAT’S ON THE OUTSIDE!

For example, here’s a little test we did using Sara Lee Pound Cake, a star shaped cookie cutter, and a devils food chocolate cake batter.

We poured a little batter in the bottom of a ring cake pan. Then we placed our stars cut from the pound cake in the pan, cut side to cut side, so they were all oriented the same direction around the ring. (That way each time you slice it will cut crosswise through a star shape.) We poured the remaining batter over the stars to cover and evened it out.

Bake as directed on the chocolate cake recipe. Your cooking time may vary a bit but ours was right in time with the directions. Cool the cake completely before slicing and serving.

You may get one or two cuts that land between pieces of pound cake, but most of ours came out with a PERFECT STAR SHAPE on the inside!

And what better treat for the Stars in your household!!

Happy Baking

Alan and Karen

MAKE A MUM FOR MOM!!!

May 6, 2016
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Mums the word! MARSHMALLOW MUMS are so gorgeous your friends won’t believe you made them, or how easy they were!

The image above is our handy info graphic showing how to do it. Pay close attention because this is going to be fast!!

Snip a mini marshmallow in half on the diagonal.

Dip it in colored sugar to coat the sticky cut side.

Press the marshmallow petals into a frosted cupcake in rows, starting with the outside and working your way to the center.

Add small colorful candies like pearls to the center.

Voila! Mums for mom!

We recently recreated this recipe which originally appeared in our book What’s New, Cupcake! as a Snap Chat recipes. If you haven’t seen our Snap Chat recipes they are told in easy to follow photos that we post to our Snap Chat story line! Add whatsnewcupcake to Snap Chat and wait for the fun to begin. We’ve been Snapping a new one every few days, but hurry, they are only up for 24 hours. That’s the fun part of Snap Chat!!!

You can also Snap us below!

Alan and Karen

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OUR DANDY DAFFODIL CUPCAKES!!

May 5, 2016
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DAFFODILS ARE EVERYWHERE! And their perky determination to drive away winter and make us feel HAPPY has inspired yet another marshmallow flower. This time out we used LARGE SPICE DROPS to make the centers! Take a look at how we did it.
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Make the petal by snipping thin slices crosswise from regular size marshmallows. Toss the slices in yellow or white decorating sugar. (The sugar will only stick to the sticky cut side of the marshmallow.)

Use a small melon baller to remove a bowl shaped scoop from the flat side of a large spice drop (yellow, orange, or white). Sprinkle the inside of the scooped area with a contrasting color of nonpareilS (yellow, orange, or white).

Arrange 6 sugar coated petals on a green frosted cupcake and place a scooped spice drop in a contrasting color at the center.

Mix and match the colors of sugar and spice drops to make a whole daffodil bouquet!

Daffodil-iciously Yours,

Alan and Karen

P.S. This Daffodil is from our latest series of Snap Chat Recipes. To see them just add whatsnewcupcake to your Snap Chat! But hurry, each recipe is only up for 24 hours on our whatsnewcupcake Story!

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