Tag Archives: candy melts

{The Friday Yum} Chocolate Drizzled Rice Krispies Circles

26 Aug

There are so many ways to do Rice Krispie Treats (like these Shamrock Rice Krispies Treats we made for St. Patrick’s Day).

As a last minute birthday offering for two of my favorite twins, I made these easy Chocolate Drizzled Rice Krispies Circles:

Here’s how you can jazz up the super simple childhood favorite:

Ingredients:

  • Rice Krispies Treats
  • circle (or other shape) cookie cutter
  • baking pan
  • semi-sweet chocolate chips (or try white chocolate or peanut butter chips)
  • candy melts (optional)

Step 1 (optional)

Follow the Original Kellogg’s Rice Krispies Treats recipe.  As the final step before pressing the Treats into your baking pan, add any color food coloring of your choosing to the Rice Krispies Treats (like we did for the Shamrock Rice Krispies Treats).  Tip:  Use Wilton’s gel food coloring in Aster Mauve from the Garden Tone set for a pinkish tint like the one you see here.

Step 2

Instead of making the traditionally thick squares called for by the Kellogg’s recipe, press your Rice Krispies Treats into a baking pan to form a thin sheet.

Step 3

After the Rice Krispies Treats have cooled and set, use your cookie cutter to cut out circles (or whatever other shape you desire).  Tip:  Twist the cutter ever-so-slightly back and forth to pull the shapes out in one piece without tearing or distorting them.

Step 4

Melt your chocolate chips in the microwave or a double boiler and drizzle lightly over the Rice Krispies Treats.  You can also coat the entire bottoms of the circles with the melted chocolate.  For variety – and because I had them on hand – I coated some of the circle bottoms with candy melts.

Happy Baking!

{The Friday Yum} The Outlaw Mom(TM)’s No Bake Oreo Truffle Cake

19 Aug

For J’s birthday, I wanted to create something Oreo-ish since we were having dinner at a restaurant famed – at least in our circle – for its Oreo dessert.  I also wanted to incorporate cream cheese since J had mentioned my Gingerbread Sweeheart Mini Cakes would have been tastier with a cream cheese frosting.  With no extra time on hand and two little munchkins wrapped around my ankles, the easiest thing to do:  mix the two ingredients to make a No Bake Oreo Truffle Cake!

Ingredients

  • 1 – 3 row package of Oreo cookies
  • 1 – 8 ounce package of room temperature cream cheese
  • baking pan (or other mould) lined with cling wrap
  • chocolate chips
  • candy melts (optional)

Step 1

Throw your Oreos into the food processor and grind into a smooth, fine cookie sand.  Tip:  You can put the cookies into a ziploc bag first and pound away at them with your fist to shorten the food processing time and to work out any stress or frustration you might be harboring.

Step 2

Pour the cookie sand into a large bowl and mix the cream cheese in with a spoon until everything is well-blended.  Press the mixture into your lined baking pan (or any mould of your choosing) to form the cake.  Make sure to leave some extra cling wrap hanging over the sides.  Roll balls out of any remaining mixture to make stand-alone truffles.  Refrigerate.

Step 3

While the Oreo mixture is setting, melt your candy melts in the microwave or double boiler.

Step 4

Remove your Oreo cake from the pan by lifting it out with the cling wrap.  Line the side facing up with a layer of candy melts to form a sturdy base.  I chose white to mimic the colors of an Oreo.

Step 5

Melt your chocolate chips, then coat your cake and truffles.  Tip:  To jazz things up a bit, use chocolate or candy melts to decorate the individual truffles.  I also used heart-shaped edible gold accents.

Happy Baking!
Todays Creative Blog

Confetti Cake Pops and Easy Ribbon Box

6 May

Since my first shot at the cake pop, I’ve been busy trying to perfect my technique.  I took my own advice on this attempt and chose white candy melts to make the spring confetti really pop.

The lifesaver this time around:  disposable candy melt bags.  I’m never making cake pops again without this handy dandy device!  You can melt and decorate so easily and with virtually no mess.  The double-boiler method would still probably give you the best results because it keeps the candy melts at an even temperature for a prolonged period of time, but my life is all about shortcuts these days.

For a fun spring birthday theme, I tried three different pastel confetti designs:

(1) all over confetti

(2) confetti dots

and (3) an ice cream look (covering only the top of the pop)

These were a birthday gift for a friend, so I needed a portable presentation.  A beribboned styrofoam block (using colored tacks) worked out perfectly.  A few tied ribbons on the cake pop sticks and a rectangular piece of cardstock used as a gift tag completed the present.

First Shot at the Cake Pop

29 Mar

Move over cupcakes, here come the cake pops!

I tasted my first moist bite of this confectionery craze at my dear friend C’s bachelorette party last year.  Another friend of ours had commissioned naughty cake pops from Tracy’s Tiny Treats and “boy” were they tasty.  Since then I’ve been dying to bake a batch myself.

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The best (and prettiest) tutorials I’ve seen are Bakerella’s here (basic instructions) and here (Easter-themed pops).

Alisa Burke has a great tutorial here on Easter cake pops, too.  Other delicious variations of this tasty treat are chocolate covered cake pops and Oreo pops from The Sweets Bar.  And check out The Pioneer Woman’s technique for making her cake balls here.

Inspired, I baked these lovely springtime-themed pops last weekend:

They were definitely yummy, and with some luck, I’ll have the technique down pat before mug cakes and jar cupcakes make cake pops seem so yesterday!

Here’s how I made these fun treats and some helpful hints for your first shot at the cake pop:

Ingredients/Materials

Tip:  Choose the shorter lollipop sticks (or cut yours in half), otherwise you’ll have a tiny ball sitting at the end of a long stick, which doesn’t really work aesthetically or in terms of balancing the pops in whatever display container you choose.  Also, if you want your sprinkles or candy decorations to really “pop,” choose white candy melts for a bright, clean background.

Step 1 Bake the cake as directed on the box or per your recipe.

  • Tip: Choose any flavor and any mix.  I tried lemon cake with buttercream frosting for something zingy and fresh for spring.

Step 2 After the cake has cooled, crumble it up and place it in a large mixing bowl.

  • Tip:  If a fork or spoon isn’t cutting it, you can use your clean hands.

Step 3 Mix in almost one can of frosting (or about 1.5 cups of your homemade recipe).  Try my favorite buttercream frosting recipe if you want something really sweet!

  • Tip:  Make sure the cake crumbles are thoroughly coated with the frosting so the mixture is nice and moist.  You don’t want the cake balls you make in Step 4 to come apart because they’re too dry and don’t hold together.

Step 4 Shape the cake/frosting mixture into balls.  If you want to be precise, see here for a guide to measuring out the perfectly sized cake ball.  Set the balls on a baking sheet covered with a sheet of wax or parchment paper.

  • Tip:   The smaller the ball, the easier it is to work with, but the bigger the ball, the more decorating space you’ll have – especially if you use food markers to draw on faces or other details.

Step 4 Melt a little bit of the candy melts in the microwave or a double boiler.  Grab your lollipop sticks and dip one end of the sticks into the melted candy; then insert the dipped tips just under halfway into the cake balls and return the cake balls to the baking sheet.

  • Tip:  Make sure the tip of the lollipop stick is well-dipped so your ball doesn’t fall off the stick when it’s time to decorate.

Step 5 Refrigerate the cake balls until they’re nice and chilled (45 minutes – 1 hour).  If you just can’t wait, throw them in the freezer for 15 minutes.

  • Tip:   Chilled cake balls are easier to work with and don’t fall apart as easily.  A cooler ball will also help the melted candy dry faster.

Step 6 Dip the chilled cake pops in the melted candy.  Use a rolling motion with your wrist to twist the cake ball into the candy melts instead of dragging it through.

  • Tip:   Don’t dip too forcefully or your pop will fall apart or fall into the candy melts.  Also, if you can, use a double boiler instead of a microwave to get the candy melts as liquid-y as possible and keep the melted candy at an even temperature during the dipping process.  This will help the cake pop glide more easily through the melted candy and will ensure that the candy coating is nice and smooth instead of thick and heavy (which is tasty, but not pretty).

Step 7 Sprinkle the sanding sugar over the not-yet-dried cake pops or press on any other decorative candies of your choosing.  You can also paint your dry pops with corn syrup in patterns wherever you want the sugar or candy to stick or decorate them with food markers.

  • Tip:  Don’t roll the cake pops directly into the sanding sugar or you’ll get an opaque coating instead of a light, sprinkly effect.

Step 8 Set the cake pops to dry in a glass or vase or stick them into a styrofoam block.

  • Tip:  Keep in mind that if you let the pops dry on the baking sheet, they’ll suffer from a little “bed-head” and flatten on one side!

Happy baking!

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