KRISPY KICK OFF TREATS ON A FORK…TOUCHDOWN!

January 16, 2018

Turn a batch of RICE KRISPY TREATS into PENNANTS, FOOTBALLS , and POMPONS for your next PLAYOFF PARTY!

Mix up a batch of MARSHMALLOW RICE KRISY TREAT and then shape the mixture into pennants, footballs, and balls for pompons. (You can use a serving spoon to help shape the curved sides of the footballs and a ruler to keep the side of the pennants straight. For the pompon rounds simply roll the treat between your palms.) Push the tines of a plastic fork about 1/2 inch into each shape, taking care not to split the shape apart and pressing as needed to secure the treat mixture to the tines.

For the pennants, hold the fork by the handle and dip the pennant shaped treat into MELTING WAFERS in a color to match your favorite team. (Dip up to and slightly onto the tines so the melted candy secures the shape to the fork.) Let the candy harden. Once the candy is firm, add details to the pennants using a ziplock bag filled with FROSTING (snip a very small corner to turn it into a piping bag). Or use a tube of GEL FROSTING from the grocers to outline and write your cheers on the pennants.

For the footballs, using the the football shaped treats, dip as described above into CHOCOLATE MELTING WAFERS, let the candy harden, and add laces using VANILLA FROSTING.

For the pompons, tint SHREDDED COCONUT two colors to match your favorite team (keeping half of the coconut untinted). Spread the two colors of tinted coconut on separate sheets of waxed paper and allow to dry completely. Once the coconut is completely dry, using the round shaped treats, dip the treat as described above in WHITE MELTING WAFERS and sprinkle the wet candy with alternating shreds of one color of tinted coconut and untinted coconut to make a two-tone pom-pon. Make a second pompon using the second color of tinted coconut mixed again with untinted coconut.

Arrange on a serving plate or you can arrange the handles in a glass to make them stand upright. These TREATS are so easy and so much fun, we think your TEAM will be cheering for more!!

We hope your team wins! Happy decorating!

Alan and Karen

OWLY OWL CUPCAKES!!

January 14, 2018

Here’s one of our favorite HELLO CUPCAKE CLASSICS. This project is a real HOOT. We got the idea while we were eating some OREOS at the Candy Lab. We know Oreos are one of the most popular cookies around, so we started brainstorming on how we might use them. Alan broke open a cookie to eat the frosting inside–that’s his method–and suddenly the idea hit us: Owl Eyes!! We got to use a regular Oreo for the owl parents, and mini-Oreos for the kids. (Plus Junior Mints for the big eyeballs, and M&Ms for the small eyeballs!) For the total how-to, take a look at pages 171-3 of  HELLO, CUPCAKE! Or to read the recipe on the Duncan Hines Hello Cupcake page click here.

Happy Cupcaking!

Alan and Karen

PINK CHAMPAGNE CUPCAKES!

January 9, 2018

POP THE CORK at your next celebration with PINK CHAMPAGNE CUPCAKES! We created these easy-to-make champagne bottles using two cookies—Margherite cookies and Cadbury Fingers. To MAKE IT EASY you can simply follow the photos, just like in our new book Make It Easy, Cupcake!

 

For more EASY STEP-BY-STEP IDEAS

click here to pre-order Make It Easy, Cupcake!

Happy decorating,

Alan and Karen

PS Our friends at Woman’s World featured these cupcakes in their New Year’s Issue with a complete written recipe. Look for our crafty decorating ideas every month in Woman’s World Magazine!

THOMAS AND FRIENDS GINGERBREAD HOUSE FOR THE HOLIDAYS!

December 24, 2017

MAKE A MAGICAL GINGERBREAD HOUSE FOR THOMAS AND HIS FRIENDS! We created this festive version of the Tidmouth Sheds for OUR FRIENDS at THOMAS AND FRIENDS! You can make one too, just use your favorite gingerbread dough and add a little MAGIC!

We wish you the merriest of holidays,

Alan and Karen

CLICK BELOW TO VIEW THE VIDEO!

THOMAS AND FRIENDS HOLIDAY FREIGHT CAR COOKIES!

December 15, 2017

We created these adorable HOLIDAY FREIGHT CARS for Thomas and Friends just in time for CHRISTMAS! Watch and learn how to make your own Thomas and Friend Freight Cars from GRAHAM CRACKERS and CANDY!

Happy Holidays,

Alan and Karen

POLAR BEAR CUPCAKE—GINGERBREAD CENTERPIECE!

December 10, 2017

CREATE AN EDIBLE POLAR BEAR CENTERPIECE for your Holiday table!! Our adorable polar bear is made using two cupcakes, an easy-to-make chocolate tree, and a gingerbread plaque ready for writing a holiday greeting to your guests!

How we made the TREE and HOLLY:

  1. Place a pretzel stick on a sheet of waxed paper. Pipe lines of melted green candy melts over the pretzel stick, starting narrow at the top and getting wider as you work down the pretzel. (Leave the bottom half of the pretzel uncoated.) Add white sprinkles, red pearls, and a yellow star to the wet candy. Set aside to harden.
  2. Use the melted candy to pipe pairs of holly leaves and add three red pearls for the berries at the center of the leaves.

Here’s how we made the POLAR BEAR:

  1. Make the body and head of the bear from two cupcakes, one jumbo and one regular size. Completely cover them with vanilla frosting and roll in white decorating sugar to coat.
  2. To make the face use dots of vanilla frosting to attach a slice of marshmallow for the snout and half of a mini marshmallow for each ear. Pipe two dots of vanilla frosting and add M&M’s Minis for the eyes and use a dot of frosting to attach the brown jelly bean nose.
  3. Pipe a large dot of vanilla frosting on the jumbo cupcake and attach the regular size cupcake to it, on its side, with the frosted top pointing in toward the center.
  4. To make the paws, cut 2 marshmallows in half crosswise. Add paw pads and nails using chocolate frosting. Use dots of vanilla frosting to attach the paws to the jumbo cupcake.
  5. Add a chocolate holly to the bear. Push the pretzel end of a chocolate tree into the jumbo cupcake behind the bear’s arm and to the side of the head.

How we assembled it:

  1. Roll out gingerbread and cut a large oval shape from the dough. Bake as directed in the cookie recipe. Allow to cool completely.
  2. Use white frosting to write a greeting on the cookie plaque. Add chocolate holly and a polar bear cupcake. Scatter coconut snow on the plaque.
  3. Place the plaque on your table and let the party begin!

Happy Decorating and Happy Holidays!

Alan and Karen

MRS. RUDOLPH CHOCOLATE GOLD CAKE!!

December 5, 2017

This year Mrs. Rudolph is leading Santa’s sled! With her big GOLDEN antlers, sparkly GOLDEN hair, and bright RED nose, she can light up any PARTY, too! We made Mrs. Rudolph for our friends at Woman’s World Magazine where you’ll find her gracing the Cover at newsstands (with the complete recipe inside). In case you miss the issue here is a brief look at how we made her:

Start with a three-layer chocolate cake covered with cocoa frosting. (Three layers give it dramatic height.) We used white Candy Melts to pipe antlers on waxed paper. Use the antlers template from the Magazine, or create one of your own following our photograph (about 8 to 10 inches tall), and place it under the waxed paper to follow, or get creative and make your own antler design. (Be sure to add extra length to the bottom of the antlers to push into the cake.) Once the Candy Melts have hardened, brush them with gold luster dust to add sheen.

For the decorations, we made a nose from red gum drops, ears from a jumbo marshmallow, and holly leaves from spearmint leaves rolled in green sugar and cut using a holly shaped cookie cutter.

We added swirls of chocolate frosting on the cake for the hair and highlighted it with gold decorationsTo finish we piped eyes and eyelashes on the cake and arranged a wreath of holly leaves all around the base with red SIXLETS for the holly berries. Happy decorating!

 

WE HOPE YOU ENJOY THE SEASON!

Alan and Karen

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