Watermelons!

So I wanted to bake something fun and summery, and EASY. These cupcakes are exactly that.



Watermelon Cupcakes
-makes about 20-24

1 box strawberry cake mix
3/4 cup mini chocolate chips
watermelon candy flavoring oil (Can be found at baking supply stores, or online)
4 sticks butter, softened
3 cups powdered sugar, sifted
green cupcake liners
green and pink gel colors

1. Mix cake as directed on box, adding mini chocolate chips at the end. Bake as directed.
2. Cream butter on medium-high until fluffy and smoothed, adding sifted powdered sugar 1/2 cup at a time. More or less depending on how sweet you want the frosting!
3. Add 1/8 - 1/4 teaspoon of the watermelon flavoring to frosting, to taste.
4. Color half of the frosting pink, and the other half light green.
5. Fill pastry bag fitted with star tip half with pink, half with green frosting. This part can be tricky, and would be much easier with 3 hands instead of just 2! Frost cupcakes as desired and sprinkle with leftover chocolate chips!

The star ingredients!



Mix it up!



Electric Pink.



Electric Green...what can I say? I like my colors bright =]



Ready to go!



Luckily I was baking over at my grandma’s house, so she was able to help and lend a 3rd hand in filling the pastry bag!



Yum!




Hope everyone is having an amazing summer!


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True Blood Cupcakes: 3.0




Yess finally True Blood is back! And time for another round of cupcakes, of course!

I used the same cake recipe, but changed up the filling and frosting a little bit. Here we go...

“Pale Skin” Vanilla Cupcakes
-makes about 16-18

2 cups flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350, line muffin tins with liners.
2. Sift together flour, baking powder, baking soda, and salt in mixing bowl. In bowl of a mixer, cream butter and sugar until light and fluffy.
3. Add egg whites one at a time, mixing in between additions. Add extracts.
4. Add half of the flour mixture, then the buttermilk, then the other half of the flour. Mix until combined.
5. Fill liners 2/3 full and bake about 20 minutes.


While cupcakes are cooling, I suggest making the filling next! Oh I learned that Oregon pie filling > Comstock pie filling, just sayin.



“Blood” Cherry Filling
-makes WAY more than enough to fill 18 cupcakes

1 can Oregon Cherry Pie Filling
1 tablespoon cornstarch
1 teaspoon red food coloring

1. Puree cherry filling in food processor, then transfer to small pot.
2. Add cornstarch and food coloring, whisking over medium heat until thickened and coats back of a spoon without dripping off.
3. Allow “blood” to cool before filling cupcakes =]


While blood is cooling, using the cone method, get your cupcakes ready to be filled!

Cut small cones out of the center of the cupcakes. Cut off and eat the “cone” part, and reserve the top or “lid” to seal back up the filled cupcakes later! Don’t do this step too far in advance though, the longer the cupcakes sit out with their centers exposed, the more likely they are to dry out!




Ready to fill ‘em?

Cooled cherry mixture.



Fill your cupcakes, not overly full though. Or else the “blood” will ooze out once you put the cupcake top back on......Or is that really such a bad thing? ;)



Filled and ready to be topped!



Marshmallow Frosting
- makes enough to frost about 20 cupcakes

1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar

1. In a mixing bowl, sprinkle gelatin over 1/3 cup water to soften, set aside.
2. Boil sugar and 1/4 cup water in saucepan over medium-high heat, occasionally brushing down sides of pan with wet pastry brush to make sure sugar crystals do not form. Attach candy thermometer to side of pan, and boil syrup until temperature reaches soft ball stage, about 238 degrees.
3. Remove from heat, add sugar to softened gelatin and whisk by hand to cool for about a minute. Then whisk with an electric mixer on medium-high speed until glossy, but not dry peaks form, about 8-10 minutes. Use immediately, frosting will harden.

I frosted my cupcakes with a medium round tip in a piping bag.




So once the frosting sets, it becomes the exact consistency as a giant marshmallow! Congratulations, you have just made a homemade marshmallow!

To make the “bites” I simply dipped the end of a toothpick into the cherry mixture and poked two little holes, then adding a little bit more underneath as the drips. The marshmallow frosting becomes the perfect consistency to be able to do this. It holds the toothpick holes, and allows you to pretty much paint on the blood dripping down without becoming a gooey frosting mess.

Hello yummy cupcakes =]



Happy Sunday nights, Trubies =]





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Wedding Favors: Bride & Groom Pops




On June 24, 2011 my cousin Ashley’s childhood friend Priscilla got married right down the street from my house in Huntington Beach!

And for 3 days before then, Ashley and I worked on these! Oreo and Vanilla cake pops!



Yumm these were my favorite. I’m def an oreo type of girl!



Edward may or maynot be trying to convince us to go to the beach. hahaha.



Oreo Cake Pops
-makes about 40-50 pops
- 1 pack of Oreos
- 8oz package of cream cheese
- 1 bag white melting chocolate ( Do not use Nestle white chocolate chips, they won’t melt thin enough to dip your pops cleanly. And you’ll run into a mess of problems. Use Wilton or preferably Mercken’s Candy Melts, or any other chocolate meant for melting/coating.)
- 1 bag dark chocolate
- 1 bag light blue chocolate ( or whatever color you want)
- lollipop sticks, about 100

1. Finely crush oreos in a food processor, add the softened cream cheese and mix. (I like to mix these with my hands!)
2. Form balls about 1 inch wide, chill in refrigerator.

Vanilla Cake Pops
-makes about 40-50 pops
- 1 box white cake mix, baked
- 2/3 can of white frosting

1. Bake cake as directed on box, cool, then crumble into a bowl.
2. Add frosting a little at a time, mixing in between. It quickly goes from being too dry...too sticky. And you don’t want them too sticky.
3. Form balls and chill in refrigerator.


The steps are pretty much the same from here, so I’m going to combine the two!

4. Melt your white chocolate, we used Mercken’s Candy Melts in Super White and Dark Cocoa, as well as Light Blue for the decorations.
5. Remove pops from fridge, dip end of a lollipop stick in melted white chocolate, and insert into cake ball. Allow chocolate to harden, then completely dip balls into white chocolate. Be careful they aren’t too cold or else the chocolate will start to crack.
6. For the grooms: Melt dark chocolate and dip pops, leaving V of white in the front for the bow-tie and buttons. Then melt blue chocolate, using a piping bag, pipe bow-tie and buttons.
7. For the brides: Use white chocolate in a piping bag, drizzle chocolate onto the pops to make the dress “ruffles”. Repeat with blue chocolate leftover in the piping bag from the grooms! Pipe dots around the top for the matching necklace.

Cake pops are a challenge at first, but once you do the motions over and over it starts to get much easier. I suggest being very patient, its hard for me sometimes, haha. Or get yourself some assistants to help ya out =]








I really enjoy making wedding cake pops, so if you or anyone you know is getting married anytime soon, let them know about Hollicakes Wedding Cake Pop Favors!




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