GALAXY 'BOX' CAKE POP RECIPE BY TASTY
Here's what you need: yellow cake mix, vanilla frosting, white chocolate, water, gelatin, sugar, condensed milk, white chocolate, light blue food coloring, purple food coloring, navy food coloring
Provided by Rie McClenny
Categories Desserts
Yield 20 pops
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the yellow cake batter according to package instructions and pour into greased pan.
- Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
- In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
- Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
- Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
- In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
- In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
- Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
- Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
- Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
- Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
- Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
- Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 28 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 20 grams
LEG LAMP COOKIE
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the cookie dough and flour either in a large bowl with an electric mixer or kneaded by hand. Wrap and let rest in the fridge for 30 minutes.
- Lightly flour the work surface and roll out the dough to about 1/4-inch thick. Use a 5 1/2-inch leg lamp cookie cutter to cut out 6 cookies. Transfer them to the prepared baking sheet with a large offset spatula, spacing evenly. (For best results, lift and transfer the dough while it's still in the cutter because the leg is so thin and fragile; it helps keep the shape intact and straight.) "Stretch/pull" the cutter a little on the shoe part to help release the dough easier.
- Bake until the cookies are lightly golden brown around all edges, about 9 minutes. Let cool for 15 minutes.
- While the cookies are cooling, put the yellow royal icing into a piping bag with a number 3 tip and put the black royal icing into a piping bag with a number 1 tip. Have toothpicks on your workstation.
- Cut a tiny hole in your yellow royal icing bag. This icing will double as your outline and flooding icing. Outline the lamp shade and then immediately flood. Use a toothpick to get rid of any air bubbles and even out any imperfections. Repeat with the remaining cookies. Allow the yellow a little time to set up and dry.
- With the black icing, outline the shape of the leg starting from the bottom of the lamp shade; be as close to the edge as possible to ensure enough space for the "fishnet." Continue the outline of the shoe, and then use the same icing to fill in the shoe and use the toothpick to smooth it out and define the shape. Make even and steady strands diagonally across the leg of the lamp from left to right completely up the leg. Then repeat making strands from right to left, connecting diagonally from the top of one line to the bottom of the line underneath it. Repeat this process until the fishnet is done.
- With the black icing, outline the lamp shade all the way around, making an oval at the top to create the 3-D illusion. Make a straight line along the bottom of the lamp shade evenly spaced from your outline. Then create the two ribs of the lamp shade, slightly bending them with the shape of the lamp shade.
- To do the fringe on the lamp shade, pipe your black icing vertically from the bottom of the lamp shade. You may need to do two to three layers to get the layered and textured look. Repeat this process with the remaining cookies.
- Let dry or serve immediately.
CORNED BEEF EGG ROLLS
Provided by Wanna Make This?
Categories appetizer
Time 30m
Yield 10 eggrolls
Number Of Ingredients 12
Steps:
- Cut your onion in a small dice.
- Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of the butter and add onions, salt and pepper and cook till they turn translucent, 5 to 7 minutes. Stir in the hash browns and spread in an even layer. Cook until crisp on the bottom, about 2 minutes. Add the remaining 1 tablespoon butter, season with salt and stir to combine. Spread them out and continue to cook, stirring occasionally, to get an even crisp on all the potatoes, about 7 minutes. Once cooked and crisped throughout, remove to a medium bowl.
- Heat 1 inch of oil a high-sided skillet over medium-high heat until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack.
- Slice the corned beef into short strips and add to the hash browns along with the sauerkraut and toss to combine.
- Crack the egg into small bowl, add a splash of water and whisk with fork. Lay 1 egg roll wrapper with the short side closest to you on a clean, dry surface. With the tips of your pointer and middle fingers make a border of egg wash on the edges of your wrapper. Put 1/3 cup of the filling on the wrapper 1/3 of the way up from the bottom. Fold in the sides over your filling and wrap and tuck your egg roll together. Repeat with the remaining wrappers and filling. (You will have extra filling that you can use for omelets or breakfast or to make more egg rolls!)
- With tongs, add 4 egg rolls seam side down carefully into the hot oil. Once the egg rolls are bubbly and lightly golden brown, flip and cook the other side until golden brown all over, about 3 minutes. Remove to the prepared baking sheet. Repeat with the remaining egg rolls.
- Whisk together the mustard and honey in a small bowl. Put the amba sauce in another small bowl. Serve alongside of your egg rolls.
GALAXY CAKE
Step into another world with this galaxy themed, fudgy chocolate, salted caramel and Mars bar cake. The perfect bake for stargazers and children alike!
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 2h45m
Number Of Ingredients 22
Steps:
- Heat the oven to 180c/160 fan/gas mark 4. Grease and bottom line two deep 20cm spring form cake tins. Using the microwave on high, melt the butter with the chocolate in 30 second bursts until glossy and smooth. Alternatively melt in a bowl over a pan of simmering water. Leave to cool slightly.
- Combine the sugar and flour in a large bowl, getting rid of any lumps with your fingertips, then stir in the bicarb and salt. In a separate jug beat the eggs with the sour cream then pour into the dry ingredients and whisk until well combined. Scrape in the cooled chocolate mixture and beat until you have a smooth chocolatey batter. Stir in the hot coffee then divide the mixture between the tins and bake for 40-45mins until a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 mins then transfer to a wire rack to cool completely.
- While the cakes are cooling make the buttercream. Using a food mixer or an electric whisk beat the butter with the icing sugar, vanilla and a pinch of salt for 10 mins until very light and fluffy, then whisk in the milk. Set aside.
- Slice each of the cooled cakes into two. Break the Mars bars into small pieces and stir the sea salt through the caramel. Sandwich the cakes together using a 1/3 of the caramel and Mars between each layer, leaving the top layer free for icing.
- Crumb coat the cake completely in a layer of white buttercream then pop in the fridge to set. Meanwhile divide the remaining butter cream between 4 bowls, and colour each with the black, blue, green and purple food colouring.
- Using a palette knife dot the cake at random with a little of each coloured buttercream then using the cake scraper go around the sides to blend the colours together and smooth the cake. Keep layering different colours of buttercream until you have your desired galaxy appearance.
- Dot areas with the navy and silver lustre dust so that you create a moon beam effect around the cake. Using the paintbrush and white pearlescent paint, draw clusters of stars and dot in silver balls, being as random or as coordinated as you and your galaxy like.
Nutrition Facts : Calories 719 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 78 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
EASIEST CAKE POPS EVER
Iced sugar cookies and cream cheese are mixed together and formed into easy, no-bake cake pops! Kids will love to help with this fun recipe. Perfect for birthdays or holidays.
Provided by NicoleMcmom
Categories Cake Pop Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
- Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
- While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
- Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.5 g, Cholesterol 30.5 mg, Fat 16.2 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 158.6 mg
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