musch up some CUPCAKES. thean put some BUTTER CREAM or FROSTING with the cake. and put a CAKE POP STICK inside each cake ball. than dip it in MELTED CHOCLATE. and add some SPRINKLES to your fabulas CAKE POP!
apple jack's apple cider!
Directions
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. ...
Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
cupcakes!
INGREDIENTS
110g butter, softened
110g caster sugar
110g plain flour
2 tsp baking powder
¼ tsp salt
2 medium eggs
1 tsp vanilla extract
METHOD
Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Fillings and Flavour Suggestions
You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:
Raspberry and Chocolate Cupcakes
Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.
Lemon Cupcakes
Fill each with 1 tsp lemon curd. Ice with lemon buttercream.
Caramel Cupcakes
Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana
Chocolate Cream Cupcakes
Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream.
Buttercream Icing Suggestions
For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.
For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.
For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.
For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk chocolate and 2 tbsp cocoa powder.
moads rock candy!
you will need
A wooden skewer (you can also use a clean wooden chopstick)
A clothespin
1 cup of water
2-3 cups of sugar
A tall narrow glass or jar
what to do
Clip the wooden skewer into the clothespin so that it hangs down inside the glass and is about 1 inch (2.5 cm) from the bottom of the glass. (as shown)
Remove the skewer and clothespin and put them aside for now.
Get a helpful adult!
Pour the water into a pan and bring it to boil.
Pour about 1/4 cup of sugar into the boiling water, stirring until it dissolves.
Keep adding more and more sugar, each time stirring it until it dissolves, until no more will dissolve. This will take time and patience and it will take longer for the sugar to dissolve each time.Be sure you don't give up too soon. Once no more sugar will dissolve, remove it from heat and allow it to cool for at least 20 minutes.
NOTE: While it is cooling, some peole like to dip half of the skewer in the sugar solution and then roll it in some sugar to help jump start the crystal growth. If you do this, be sure to let the skewer cool completely so that sugar crystals do not fall off when you place it back in the glass.
Have your friendly ADULT carefully pour the sugar solution into the jar almost to the top. Then submerge the skewer back into the glass making sure that it is hanging straight down the middle without touching the sides.
Allow the jar to fully cool and put it someplace where it will not be disturbed.
Now just wait. The sugar crystals will grow over the next 3-7 days.
Want colored rock candy? Add food coloring to your sugar water and make sure sure that it is pretty dark in color for the best result.
rainbow's rainbow cake!
INGREDIENTS
Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring
Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining frosting.
a april fools prank!
have a fun prank! go into the sink and fill a bowl of HOT water thean add some salt thean finaly add some KNOX gelatine powerder to the mix! stir well! put in a mini sandwicth bag and thean in the freazer thean on april fools put in your dad/mom's shoes! see the prank! or ice cubes work hear to but rember thay melt FAST no SUPER FAST!
Lollipops
INGREDIENTS
2 cups granulated sugar
1/2 teaspoon cream of tartar
2/3 cup corn syrup
1/8 teaspoon gel food coloring in desired color
2 teaspoons pure lemon extract
Popcorn kernels or uncooked rice, for baking dish
DIRECTIONS
Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.
In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).
Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.
Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.
Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.
pinkys frese in episode 1 seson 1 "espealy if thares CANDY APPLES in thare!"
Ingredients Original recipe makes 15 candied apples
In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.