LADYBUG CAKE
Steps:
- Place the first cake on 1 of the cardboard rounds on a rack over a sheetpan. While the ganache is still warm, pour over the cake. Using a palette knife sparingly, gently swipe 1 or 2 times to spread the ganache evenly over the top and so that it runs down the sides and covers them. Let the cake sit until the ganache sets up, about 30 minutes to 1 hour.
- While the ganache is setting up begin making the wings. Cut the remaining cake in half, lengthwise. Cut the remaining cardboard round in half as well and place each cake half on one of the cardboard halves. Using the red buttercream and a palette knife, frost both halves completely. Try to make the frosting appear to be as smooth as possible. Place the black licorice rounds on the wings to make ladybug spots.
- Once the ganache is set up, assemble the ladybug. Allow 2 inches in the front of the ganache cake for the ladybug's face. Place the 2 halves behind the 2-inch face with 2 corners touching right behind the head and at an angle to each other. The wings should be in position for the ladybug to fly away. Place the candy wafers on the ganache cake to create eyes. Using a small dab of leftover frosting, secure the candy coated chocolates to the wafers to make pupils. Cut the licorice whip to the desired length and lightly press into the ganache to create a mouth. Use the remainder of the licorice whip to create antennae. ***To cut this cake for serving, remove the wings and cut separately.
HOMEMADE LADYBUG COOKIES
The spotlight shines on these confections every time Sharon Kotsovos serves them. "The sugar cookies themselves are so yummy," she attests from Coos Bay, Oregon. "But they're even better when I decorate them."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter, oil and sugars until light and fluffy. Add two eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. round cookie cuter dipped in flour. Place 1 in. apart on lightly greased baking sheets. , In a small bowl, beat remaining eggs. Add red food coloring; mix well. Brush over cutouts. , Bake at 375° for 8 minutes. With a small new paintbrush and black food coloring, paint two lines, forming wings., Arrange four chocolate chips in a half circle on the top third of each cookie. Randomly place 16 chocolate chips on the lower part of the cookie for spots. Return to the oven for 1 minute or until chips are melted. Spread the four chips to form the head. , For eyes, position two white chips, pointed side down, over melted chocolate. Return to the oven for 1 minute or until slightly melted. Place one miniature chocolate chip in the center of each white chip. Remove to wire racks to cool completely.
Nutrition Facts : Calories 311 calories, Fat 18g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 116mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LADYBUG APPETIZERS
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside. , Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings. , For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
LADYBUG CUPCAKES
Steps:
- Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the sifted flour with the baking soda, baking powder, and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the eggs, and vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. Meanwhile, make the frosting: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Cover and let cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Add yellow and red food coloring to make a light orange frosting. When the cupcakes have cooled, make the ladybugs. Cut off the top rounded "cap" (like the cap of a mushroom or a muffin) of each cupcake. Spread the rounded tops of each cupcake with frosting. Cut the tops in half. Spread frosting on the cut face of the cup cake. Place two "wings" on top of each cupcake, spreading them apart slightly. Use two pieces of black licorice to make the antennae. Pipe a black section for the head and dot it with white to make eyes. Use black to make the dots on the wings. Place a tiny ladybug on the wings of the big ones. To make the tiny lady bug, pipe red candy coated chocolates with black frosting making a head section, a line down the back to define the wings and polka-dots on the wings
LADYBUG CUPCAKES
Relish this creative ladybug cupcake that's made with Betty Crocker™ Super Moist™ cake mix and icing - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In medium bowl, mix frosting and food color. Frost cupcakes. Sprinkle with sanding sugar. Attach small round tip to tube of black decorating icing. On each cupcake, pipe wings and dots on wings. Attach cookie for head. Use black icing to attach candy eyes to cookie. Use red icing for mouth. Insert 2 licorice pieces into each cupcake for antennae.
Nutrition Facts : Calories 300, Carbohydrate 46 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg
LADYBUG CAKE AND CUPCAKES
What's sweeter than a ladybug birthday cake? A ladybug birthday cake AND ladybug cupcakes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake mixes as directed on box, using water, oil and eggs. Divide half of the batter between cake pans. Divide remaining batter evenly among muffin cups, filling about two-thirds full. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Reserve 5 cupcakes; save remaining cupcakes for later use. For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
- On serving plate or foil-covered tray, place 1 cake layer, rounded side down. Remove paper liners from 3 of the reserved cupcakes; position cupcakes against front of cake, slightly angled, for ladybug's head. Spread thin layer of chocolate frosting over bottom cake layer and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
- In another medium bowl, mix vanilla frosting and red food color. Spread second cake layer with red frosting. Cut second layer in half crosswise; frost rounded top and cut sides. Refrigerate or freeze 30 minutes to 1 hour. Frost bottom cake layer and 3 cupcakes with chocolate frosting. Position red cake halves, rounded side up and slightly angled, on bottom layer to look like ladybug's wings. Place peppermint patties on red cake for spots.
- Cut marshmallow crosswise in half; push 1 blue candy into each. Attach marshmallows to ladybug's head for eyes. Insert licorice twist pieces for antennae.
- For baby ladybugs, cut off and reserve rounded tops of remaining 2 cupcakes. Spread flat cupcake tops with chocolate frosting. Spread cutoff tops with red frosting; cut each crosswise in half. Position red halves, rounded side up and slightly angled, on cupcakes to look like wings. Add brown candies to wings for spots. Flatten gumdrops; attach 1 gumdrop to front of each cupcake for head. Use frosting to attach blue miniature candies for eyes. Insert string licorice for antennae.
Nutrition Facts : Calories 540, Carbohydrate 79 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 5 g, TransFat 3 g
LADYBUG COOKIES
These bright, sweet "ladybugs" brought me good luck when it came to pleasing guests. I frosted chocolate-covered marshmallow cookies to make the whimsical treats, and they turned out so cute I used them as part of my centerpiece. -Kendra Barclay, De Kalb, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt frosting and chips at 70% power; stir until smooth. Stir in food coloring. Spread over the rounded tops of cookies; place on a waxed paper-lined baking sheet. , For head, insert two pieces of licorice into gumdrops for antennae. With a toothpick, attach a gumdrop onto the side of each cookie. , Use a toothpick or knife to draw a line from the head down the center of each cookie. For legs, insert six pieces of licorice into frosting of each ladybug. Chop remaining licorice into small pieces; place on top for spots.
Nutrition Facts : Calories 277 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
LADYBUG
Make and share this Ladybug recipe from Food.com.
Provided by loof751
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend ingredients with crushed ice.
- Serve in a wine glass.
Nutrition Facts : Calories 57, Sodium 5.7, Carbohydrate 14.2, Sugar 9.9
LADYBUG APPETIZERS
Cherry tomato quarters form the wings of these adorable little ladybugs. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Provided by tazdevilfan
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat the cream cheese until smooth.
- Add sour cream, chives, parsley and garlic salt; mix well.
- Place 1 tablespoon in a small plastic bag and tint black; set aside.
- Spread remaining cream cheese mixture on crackers.
- Arrange two tomato quarters on each for the ladybug wings.
- For heads, halve the olives widthwise; place one half on each cracker.
- Insert two chives into olives for antennae.
- Use tinted cream cheese mixture to pipe spots onto wings.
LADYBUG CAKE
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously grease 2-quart round heatproof bowl with shortening; lightly flour. Make cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into bowl.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of bowl to loosen cake; remove from bowl to cooling rack. Cool completely, about 1 hour.
- On serving plate, place cake, rounded side up, trimming bottom if needed. In small bowl, mix 1/2 cup of the frosting and the black food color until blended. Mix remaining frosting and red food color until blended. Spread red frosting on two-thirds of cake; sprinkle with red sugar.
- Spread black frosting on remaining one-third of cake for head. Place remaining black frosting in decorating bag fitted with small round tip. Pipe wings and dots on sugared portion of cake.
- Add marshmallow pieces for eyes; pipe pupils with black frosting. Pipe red frosting for mouth. Insert licorice pieces into cake for antennae. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 2 1/2 g
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