Tuesday, February 28, 2012

Cake Pops

 One box cake mix (follow box instruction for baking)
 One tub of frosting
 Two 14-oz. bags of candy melts (found at your local arts and crafts store or candy store)
 50 lollipop sticks (found at your local arts and crafts store or candy store)
 Two Styrofoam blocks (found at your local arts and crafts store or candy store)
 Wax paper

  1. Bake the cake and let it cool completely.
  2. Crumble cake into large mixing bowl.
  3. Add the complete tub of frosting directly to the cake crumbs and mix until a moist batter is created.
  4. Refrigerate mix, in bowl, for 15 minutes.
  5. Line two flat pans with wax paper.
  6. Roll mix into golf ball-size balls, rolling mix between your hands. Place completed balls onto the pans. Insert a lollipop stick into each ball.
  7. Place pans in refrigerator for three hours (or freezer for less time). Do not let the cake balls freeze.
  8. Use a double boiler or heat-safe bowl with a pan, bring water to a boil and warm a small amount of candy melts in top bowl. Stir candy melts until mixture is smooth. Remove from heat. Reheat, on low, as necessary to keep melt mixture thin.
  9. In one motion, dip the cake ball entirely into the candy melt mixture. Use a spoon to fill any empty spots with candy melt and make sure the cake is completely covered. Twirl the pop and gently tap the lollipop stick on the side of the pan to remove excess melt.
  10. Place cake pop upright in Styrofoam to dry.
  11. To decorate with additional colors, let the pops dry completely. Melt different colors and apply using a plastic bag with a cake decorating tip inserted.
  12. Enjoy!

  • Wear plastic gloves when mixing and rolling the cake balls. This helps keep the cake from sticking to your hands!
  • Roll the cake balls to just smaller than a golf ball. If you make the cake balls too large, they will fall of the stick while dipping. This recipe should make 40-50 cake pops.
  • Remove a small number of cake pops at a time from the refrigerator, while you dip. This prevents them from warming too much.
  • Experiment with different flavors and colors. We used red velvet cake with cream cheese frosting. Be creative and decorate with shapes and designs! Add edible glitter!
  • Do not refrigerate. Temperature changes will cause the cake pops to crack.

Wednesday, February 8, 2012

Champagne Mousse

A perfect recipe for Valentine's Day! Love is in the air.
Recipe adapted from Sprinkle Bakes

Sunday, February 5, 2012

Orange Ice - Cream

Are you an ice cream lover? Looking for an orange ice cream recipe? Here's a simple, easy, and delicious one! Making ice cream without an ice cream maker is not difficult. It just takes longer.

2 cups heavy whipping cream
2 cups freshly squeezed orange juice
1 cup sugar (or more if you'd like!)
1 tbsp lemon juice
1 tbsp orange zest (if you want - gives the ice cream a classy look and taste)
1 tsp pure vanilla extract

Combine all ingredients in a large bowl, stirring until mixed and sugar is dissolved. Pour the ice cream mixture to your ice cream maker and mix according to the manufacturer's instructions.If you don't have ice cream maker, use hand mixer and mix. This can take anything from 30 minutes upwards. That's it freeze and enjoy your tasty treat!

Orange Ice Cream!

2 puodeliai grietineles
2 puodeliai svieziai isspaustu apelsinu sulciu
1 puodelis cukraus
1 arbatinis saukstelis citrinos sulciu
1 arbatinis saukstelis tarkuotos apelsinu zieveles
1 arbatinis saukstelis vaniles ekstrakto

Visus ingridientus sudekite i inda ir maisykite kol istirps cukrus. Tuomet, viska supilkite i ledu gaminimo masina, jei jos neturite - ne beda. Galima naudoti paprasta, rankini mikseri. Tai uztruks ilgiau, bet rezultatas toks pat. Plakite apie 30 minuciu ar ilgiau, kol mase taps grietines tirstumo. Visa mase dekite i saldymo kamera ir palaukite kol ledai susals.Skanaus!