How To Make Popcorn Cupcakes

Posted by on Sep 11, 2014 in A Piece of Cake- Blog, Recipes | 0 comments

Making popcorn using mini marshmallows is the easiest thing in the world! All you need is: – mini marshmallows (white or pale yellow… or both) – scissors – chocolate brown and lemon yellow americolor food coloring -standard cupcakes – popcorn liners For your convenience I have attached a link to download the popcorn liners that were created by my sister, owner of Paper & Fondant! Check out her other awesome printables you can purchase off her Etsy shop! Watch my Youtube tutorial: Download the liner here POPCORN-CUPCAKE WRAPPER-design...

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Strawberry Panna Cotta

Posted by on Dec 3, 2013 in Recipes | 0 comments

While traveling in South America I decided to make strawberry panna cotta for the first time. I made a large batch (as pictured) so I will explain how to scale down the recipe. Ingredients: 750 mL of heavy whipping cream 1 cup granulated sugar (you can add more or less, depending on your sweet tooth) 2 lbs strawberries 1/4 cup granulated sugar 3 packets of unflavored gelatin (approximately 21g) 8 tablespoons of cold water *to scale down divide everything by 2 Directions: In a large bowl add the 8 tablespoons of cold water and sprinkle the gelatin on top. Allow to sit until the gelatin dissolves into a large blob. Finely chop 1lb of strawberries and place into a sauce pan. Add the 1 cup of granulated sugar and mix well. Turn on the stove on high heat and allow the sugar and strawberries to come together for 2-3 minutes. You want the sugar to draw out the sweetness of the strawberries. Add the heavy cream to the compote and allow to come to a mild boil while stirring continuously. You want the mixture to be warm enough to melt the sugar, and later the gelatin. Once the mixture is nice and hot (but not at a full boil), remove from heat. Using a handheld mixer, blend the mix to remove big chunks of strawberries. Pour this mixture onto the gelatin and mix until gelatin is dissolved. Pour the panna cotta into your desired bowl- it’s easiest to pour into small dessert bowls or champagne glasses (presentation is very important). Try to make a clean pour so the sides of your glass/bowl don’t get stained with the panna cotta (again, presentation is important). Place in refrigerator for 3-4 hours. note: when you remove from the refrigerator condensation will form along the glass flutes or the bowl. Using a paper towel to carefully remove the condensation drops! 🙂 Compote topping: Vertically slice the remaining strawberries and place into a bowl. Add the sugar and uniformly mix into the strawberries. Cover the bowl with plastic wrap and allow the sugar to draw out the juices from the strawberries- about 1 hour. Garnish your panna cotta with the compote for a beautiful presentation and voila! Bon...

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Vanilla Flan Family Recipe

Posted by on Sep 10, 2013 in Recipes | 0 comments

It’s no secret I’m a huge fan of anything custard and flan is no exception! My mom taught me how to make flan when I was about 8 years old. I wanted to share the recipe on my website but I feel a little guilty admitting that some of the measurements I’m posting are guesstimates. Why? I’ve been baking this recipe for years using “eye” measurements for the milk. Somehow I have always gotten consistent results- they say that your hands form tactile memory and you can just FEEL when you’ve poured enough 🙂 Ingredients: 8 medium eggs (if you are using jumbo eggs cut the number down to 6) 1 cup white sugar for the caramel 1/2 cup sugar Guesstimate: 3 cups whole milk (yes you can use low fat versions but the fatty version is oh so tasty and creamy) 2 tbsp vanilla extract For the Caramel: -Pour the cup of sugar into a pan. I add just enough water to the sugar so that it looks like wet sand. You can opt out of adding the water since sugar will melt on it’s own once it hits the proper melting point. (I’ve been taught to add water and I do it more out of habit than necessity) – turn on high heat. It will take the sugar a few minutes to start boiling. do not mix with a spoon/spatula, but do shake the pan to stir the contents. It will look like this: -Keep a close eye on the sugar and remove from heat when it changes to this color. Continue to stir pan to evenly cook sugar and quickly pour the hot caramel into your chosen flan mold. Move the mold in circular motions to evenly distribute the hot caramel. Set aside. Flan: – Turn on oven to 350 degrees – Beat eggs to a nice froth in a large bowl – pour milk, sugar, and vanilla extract into a sauce pan.  Evenly mix the contents and turn on medium heat. Stir contents until the sugar has melted and then allow the mix without stirring to warm up to a boil. The  thicker and frothier your mix, the creamier your flan will be! Once your milk mix starts to boil remove quickly from the heat and pour the contents into the beat eggs. -whisk the egg/milk mix quickly until evenly mixed and pour the contents into your mold/pan – Place mold/pan in a water bath in the oven – Bake for about 45-60 minutes until the top of the flan is toasted. You can insert a skewer to test the firmness, or just shake the pan a little to see how much the contents jiggle (it’s what I do… haha) -Remove from the oven and hot water bath. -Allow to cool on the counter to room temperature before placing in the refrigerator. Tip: the longer you refrigerate it, the firmer and tastier it gets! To un-mold: slip a metal spatula around the rim of the flan. If the caramel is hard, place it in warm water for a few minutes to soften it. When ready place your serving dish on top of the flan mold/pan (make sure it has a rim to hold in the caramel syrup!). Secure one hand on top of the serving dish and the other hand on the bottom of your flan mold/pan and quickly flip the contents. If you baked it properly, the flan will release in one smooth, creamy piece! Here are some of my previous flan creations- one baked in a bundt pan, the other in regular...

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DIY Cake Stands

Posted by on Jul 10, 2013 in Recipes | 3 comments

Every once in a while I find myself in over my head with work and I realize that I forgot to buy X material. Well, today’s X materials were 3 square shaped cake stands for a photo shoot! I went to 4 different stores to buy stands and found NOTHING! So today I learned that if you can’t find it, build it! DIY Square Cake Stands What you will need: Wooden candle holders to the height you desire Square shaped plywood pieces. I used 10″x10″ and 8″x8″ Glue Gun Paint Step 1: Gather your materials       Step 2: I stuffed my candle holders with cotton to fill the empty void. I took a wild guess that this would help the glue-ing process   Step 3: Center the candle stick holder and adhere using your glue gun (I used a ruler to make sure I centered it properly) Step 4: Paint to your desired color (note that the middle tier has a thicker base than original. I added a 3″ round plywood piece for stability)   Voila! This is a quick way to create an all-wood cake stand. You can also create stands using crystal candle holders with ceramic plates. Your options are endless. Price of my project:...

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Easy Valentine’s Day Recipe

Posted by on Jan 28, 2013 in Recipes | 0 comments

Valentine’s day can be a little cliché – a box of chocolates being one of the biggest. I don’t know about you, but I’ve always appreciated romance a lot more when effort was put behind a gesture. This Valentine’s day treat your loved one with a sweet surprise that will not only please both your palates, bellies and chocolate loving souls, it will make it more personal and memorable (besides, we all know the fastest way to win a person’s heart is through their stomachs). Sweet Surprise #1 Ingredients: 1 box of strawberries 1 bag of dark chocolate chips Equipment: Mirowave safe bowl Piping bag (ziploc bags will work as well) Directions: Wash the strawberries, cut off the tops and carve to the center of the strawberry (the deeper you carve, the more chocolate the strawberry will hold). Cut the tips of the strawberries so that they are able to stand upright without falling over. In the microwave safe bowl, pour in the bag of chocolate chips and microwave for 30 seconds. Remove from microwave, mix, and continue heating in 30 second intervals until all of the chocolate has melted. Make sure you observe the chocolate and don’t overheat or else it will burn! Pour melted chocolate into the piping bag, or a ziploc bag (once you fill with chocolate, using a scissor cut a small tip off one of the corners). Fill the strawberries, one at a time, until the chocolate is level with the top. Carefully place the strawberries on a flat container or board and place into the refrigerator for 10 minutes to allow the chocolate to harden. You can also skip this last step and enjoy the strawberries filled with the delicious melted chocolate! Sweet Surprise #2 Ingredients: Raspberries Dark Chocolate Chips Place the chocolate chips into a microwave safe bowl and melt for 30 seconds. Remove from the microwave, stir, and continue to melt in 30 second intervals until the chocolate is fully melted. Place melted chocolate in piping bag or ziploc bag and begin to fill the raspberries one at a time until the melted chocolate is level with the top. Place in the refrigerator for 10 minutes or until the chocolate has hardened. There you have it, two very easy DIY recipes to surprise your loved one! Couple these with a bottle of champagne and romance will be bubbling all night!! Happy...

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Condensed Milk-Free Coconut Macaroons

Posted by on Dec 11, 2012 in Recipes | 0 comments

I’m not a fan of condensed milk. There, I said it. I feel a lot better now! Why add all that extra fat and sweetness to a coconut macaroon??? After researching alternatives, this is the recipe I concocted to create gluten-free macaroons! Ingredients: 1 whole egg 4 egg whites 1/4 cup honey 2 tbsp coconut flour 1/2 tsp baking powder 1/4 tsp salt 1 package sweetened shredded coconut Pre-heat oven to 350°F In a small bowl whisk the whole egg until smooth. Add honey, coconut flour, baking powder and salt to the bowl and mix until smooth. Add coconut and blend into mixture. In a separate bowl whisk egg whites on high speed until frothy (about 2 minutes). Fold into coconut mixture. Spoon rounds of the coconut batter onto a cookie sheet covered in parchment paper (I tried using aluminum foil and the bottoms of the macaroons tended to stick). Bake in oven for 25-30 min, or until macaroons are golden brown. Remove from oven, allow to cool before removing from parchment paper. If you desire, dip the tops of your macaroons in melted...

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