Today I made Pi Pie Pops to celebrate the upcoming Pi Day! I really enjoy making nerdy themed goodies and decorating them. I’m not a pro, but I love baking a…
Video Rating: 4 / 5
1 egg, 1/3 vegetable oil, 1 cup granulated sugar, 2 cups flour, 1/3 cup cocoa, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup milk, 1 teaspoon vanilla. M…
I hope some of you enjoy this and find it helpful! P. S. they tasted EVEN better than they looked!! On my nails is Chanel Particulieur π Get the brushes I u…
Video Rating: 4 / 5
This video will show you how to make Fudgy Cake Pops using a Nordic Ware’s Baking Pan which I bought in New York (at Sur La Table). The new innovative two-piece pan design allows you to bake a dozen perfectly round cakes or brownies, easy and fun to decorate! Unlike crumbled up cake pops, the cake is very soft and fluffy. The texture you get is absolutely distinctive! So I recommend this pan if you want to make perfect and delicious cake pops π Summer 2012 in New York createeathappy.blogspot.jp ——————————— Fudgy Cake Pops *I modified the recipe on the Nordic Ware package. Difficulty: Easy Time: 20min + baking & cooling & decorating time Number of servings: 24 cake pops Note: 1cup = 250ml or 250cc Ingredients: ((Fudgy Cake Pops)) 3/4 cup semi-sweet chocolate chips (or 2 bars Meiji Milk Chocolate) 1/2 cup (100g=3.5oz.) butter 1/2 cup sugar 3 tbsp. cocoa powder 2 eggs 3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder) 1/4 tsp. salt ((Decoration)) 12 oz. chocolate bark coating (or 2 Meiji Milk Chocolate Bars) Meiji Twinkle Chocolate Meiji Sweet Pen Chocolate Meiji Sweet Pen White Cream sprinkles of your choice 24 lollipop sticks Directions: ((Fudgy Cake Pops)) 1. Preheat the oven to 170C (325F). Grease and flour pan. 2. In medium saucepan, over low heat, melt chocolate chips (or 2 Bars Meiji Milk Chocolate) and butter together. Stir until smooth. Remove from heat and pour into medium bowl. 3. Add sugar and mix until blended. Add eggs, one at a …
Read more about the book here: www.chroniclebooks.com What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more. Angie Dudley is the creator of Bakerella.com, her very popular blog that chronicles her adventures in baking. GET 25% OFF+ FREE GROUND SHIPPING! Enter promo code “CAKEPOPS” at www.chroniclebooks.com.
Video Rating: 4 / 5
Recipe here: www.joyofbaking.com Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Frosted Lemon Cake. This Lemon Frosted Lemon Cake is one of my favorite pound cakes. It is a sweet and buttery cake with a moist yet dense texture. As its name implies, it has a tangy lemon flavor that comes from adding both lemon zest (outer yellow skin of lemon) and lemon juice to the cake batter. To further enhance the lemon flavor, the cake is frosted with a simple lemon glaze (frosting). We welcome comments on our Facebook page: www.facebook.com
Video Rating: 4 / 5