Tuesday, October 29, 2013

Easy Cupcakes with Cupcake Combo Sets

These cupcakes are sooooo easy to make when you have the Halloween Baking/Cupcake combo sets. Just bake cupcakes in papers provided, frost cupcakes with your favorite icing recipe. (Buttercream recipe below very tasty and easy to make). Then decorate with picks and other supplies provided.
Supplies to make Buttercream frosting
  • 1/2 cup shortening or high ratio shortening
  • 1/2 cup butter
  • 1 1/2 tablespoons clear vanilla
  • 1/2 teaspoon clear butter
  • 1 drop lemon oil
  • 4 tablespoons water
  • dash of salt
  • 6 cups 10x confectionery sugar

  1. Cream butter & shortening together.
  2. Add confectionery sugar 1 cup at a time (mixture will be thick)
  3. Add all liquid ingredients and stir until blended.
  4. Scrape sides and bottom of bowl. Beat on medium speed for 5 to 8 minutes.
Now you are ready to decorate!

Wednesday, October 23, 2013

Monster Cookies

Monsters don't have to be scarey!
We made these from three different "Comfort Grip" cookie cutters. They are strong, deep and have a cushion on top for easy handling. They also work great for rice krispy treats, brownies and more.
Supplies Needed
  1. Make roll out cookie dough.
  2. Color dough with green and yellow food color. (The yellow mixed with green will give you that lime color)
  3. Roll out dough and cut and bake cookies. The cookie on the top is the pumpkin cutter. We cut the top of the pumpkin off to achieve that shape. (We use parchment paper to line our cookie sheets)
  4. Let cookies cool completely.
  5. Make royal icing and color some with the green and yellow (to match cookies) and some with the coal black food color.
  6. With tip # 16 and black icing, pipe on hair.
  7. With tip # 4 and black icing, pipe on mouths, scars and eyes.
  8. attach candy eyes with royal icing.
  9. With tip # 8 and green icing, pipe on nose, ears and eye lids.
  10. Let cookies dry for about 2 to 3 hours.

If you are going to use them as party favors, wrap them in cellophane bags and tie them with ribbon, raffia or twist ties.

Monday, October 21, 2013

Halloween Ghosts Cookies

These ghost cookies will disappear at your party!
 
They are easy and tasty. This is how its done.
 
This roll out cookie recipe has been around for years. We have used it many times and it always works great. The dough does not have to be refrigerated.
Roll Out Cookie Recipe
  • 1 cup unsalted butter softened (2 sticks)
  • 1 1/2 cups granular sugar
  • 1 large egg
  • 2 teaspoons clear vanilla
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350°
  2. In large bowl, beat butter and sugar with an electric mixer until light and fluffy.
  3. Beat in egg and vanilla.
  4. Combine flour, baking powder and salt, then add to butter mixture 1 cup at a time, mixing well after each addition.
  5. Divide dough in half (This makes it easier to roll and cut cookies)
  6. On floured surface, roll ball approximately 1/4" thick. (Some people per fur to roll the dough into 1/4" thickness. This will make the cookie more crunchy)
  7. Cut out cookies, place on ungreased cookie sheet and bake for 8 to 11 min. (We line our cookie sheets with parchment paper to bake our cookie on)
  8. Makes approx 3 dozen cookies 3" diameter.
  9. Recipe may be doubled.
Supplies Needed for Ghost Cookies
  1. Bake cookies and let cool completely.
  2. Smooth white icing on entire cookie.
  3. Let dry for 3 to 4 hours. The thicker the icing on the cookie, the longer it takes to dry.
  4. Use edible markers to draw on cookies.
 NOTE: We suggested the Americolor pens because they will work on icing, chocolate, cheese and a lot of other food items. Wilton brand has sets that work on icing and different sets to work on chocolate. (We do carry both)
 This is a great project for kids to show off their creativity!


Sunday, October 20, 2013

Lots of Halloween Lollipops

Chocolate lollipops are fun for any occasion. Here are two displays for Halloween ideas.

Here are some basic instructions for creating any of the lollipops.
Plain Chocolate Lollipops
  1. Choose molds  Click for Halloween Candy Mold Section
  2. Melt chocolate (slowly and low heat) Click for Chocolate Selection
  3. Pour melted chocolate into molds (Squeeze bottles work great)
  4. Tap mold on table to remove air bubbles and flatten the back.
  5. Place a lollipop stick into space, make sure a good portion of the stick is in the chocolate.
  6. Roll the stick around in its spot to cover the stick with chocolate.
  7. Place mold in freezer for approx. 10 to 15 minutes depending on the size of the mold. 
  8. Remove form mold.
If you are using them as favors for a party wrap lollipops in cellophane bags.
 And tie them with colorful ribbon or raffia.

For "painting" Giving your chocolate lollipop life! (Using different color chocolates)
  1. Choose mold and decide what colors you want it to be.
  2. Melt the color chocolates.
  3. With a paint brush daub the color you want in the area you want it to be. Example, it's like painting by # but you are painting by shape with chocolate.
  4. Let dry at room temperature.
  5. Fill lollipop with chocolate.
  6. Place a lollipop stick into space, make sure a good portion of the stick is in the chocolate.
  7. Roll the stick around in its spot to cover the stick with chocolate.
  8. Place mold in freezer for approx. 10 to 15 minutes depending on the size of the mold. 
  9. Remove form mold.

Wednesday, October 16, 2013

Mini Shaped Candy Corn Cakes


How do mini candy corn cakes sound? They are real cute and easy to make. Here is how it's done,
Supplies needed
  1. Bake mini candy corn cakes
  2. Color some icing orange, some golden yellow and leave some white
  3. With a spatula ice orange area first then yellow, then white.
  4. If putting sugar on, first spread orange icing on, then sprinkle on orange sugar. then repeat with the yellow and white.
Enjoy! 



Friday, October 11, 2013

Halloween Cupcake Baking Tray

How do you like this Halloween cupcake baking tray? You can bake your cupcakes in the tray and there is no pan needed. Just place tray on a cookie sheet and bake. It’s easy to carry in a box and you can either pop out cupcakes in disposable liner or tear cups apart at perforations.


Monday, October 7, 2013

Satin Ice a Tasty fondant

Satin Ice is a great  tasting fondant. A lot of professional bakers, including The Cake Boss, Ron Ben-Israel and Julie Bashore, use Satin Ice for their creations. If you’re planning to do Halloween cakes with fondant, we have the colors you’ll need. Orange, black, green, ivory, purple and chocolate. We also have a lot of other colors too. Remember 0g trans fat, 0g cholesterol, gluten free, dairy free, nut free, and certified Kosher. What could be better?

Take a look.