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Saturday, 6 December 2014

How to Prepare Cake Pops for Baby Showers?

Cake pops are just the right sweet treats for baby showers. They have become a trend in the last few years. They are dense frosted confectionery items rolled into balls and decorated with sprinkles. Basically, served on sticks, plates or spoons, they are easily portable and easy to eat. And they have an awesome taste as well!
Cake pops are really delicious and work very well for the baby showers. For single size servings they are the best option. Rather than a large cake, the cake pops give the guests the opportunity to choose how much they can get.
Ingredients you will need

To make these cake pops, you will require frosting, candy melt, cake mix, lollipop sticks, vegetable shortening and sprinkles.
How to make the cake balls?
You will first have to bake cake mix as per the directions given in the box and allow the cake to cool. Take a big bowl and transfer the cool cake to it and break crumbs into it. Mix cake crumbs with frosting. This actually makes the dough for cake pops. Start by adding ½ containing frosting to crumbs. Make them into small size balls squeezing dough together and rolling them into ball shape. Use a scoop for making them uniform. If the ball falls apart, more frosting needs to be added. Arrange balls on the baking sheet. Store cake balls for the night it in your fridge.
Melt candy melts using microwave or a chocolate melter but enusre it isn’t very thick. If it is thick, add vegetable shortening for thinning the chocolate. The consistency must be drippy. For attaching the sticks, dip every stick into melted chocolate & insert 3/4th part into the ball. Allow it to set for sometime so that balls do not fall off at the time of dipping.
Then dip the balls in melted chocolate unless it gets covered completely. For drying, place those pops in a small sized cup. Don’t refrigerate now. Customize the pops for the baby shower theme. If it’s a Winnie the Pooh baby shower theme, make honey pots or bumblebees. You can even make pops in different shapes like alphabet blocks. The different options for toppings, colors and flavors are endless.
However, if you are looking to order a cake then a great place to get a variety of baby showers cakes in Brisbane is Creative Cakes. Whether it’s a cup cake, a big size cake, or any other variety of cake, you can get all with Deborah Feltham.

Tuesday, 2 December 2014

Candied-Hazelnut Cupcakes: The Perfect Recipe to Bring Smiles on Your Loved Ones Face

Planning to prepare a cupcake for your little one? Your child and husband would love having it! Made with hazelnuts and almonds and covered with dark chocolate frosting, these candied-hazelnut cupcakes are simply worth serving on their own. So, what are you waiting for? There is a lot of work to do. Roll up your sleeves and get busy with the preparation.
First arrange all the things you will need for making the candied hazelnut cupcakes.
  • Flour-3/4 cup
  • Hazelnuts toasted and skinned-1/2 cup
  • Toasted unblanched almonds-1/2 cup
  • Cake flour sifted-3/4 cup
  • Baking powder-11/2 tsp
  • Salt-1/4 tsp
  • Unsalted butter-1/2 cup
  • Granulated sugar-1/4 cup
  • Milk-3/4 cup
  • Dark brown sugar-1/2 cup
  • Egg whites of 4 eggs
  • Hazelnuts dipped in caramel
  • Dark chocolate frosting

After you arrange all these things follow the steps one by one:
Step 1
Preheat the oven to 350 degrees. Line the standard muffin tins with the paper liners. Pulse the hazelnuts and almonds together in a food processor until ground finely. In a bowl, sift together both the flours (cake flours and all purpose flour), baking powder as well as salt. Beat up the ground nuts.
Step 2
Cream butter and both the sugar (brown sugar and granulated sugar) until smooth using an electric mixer. Whisk in vanilla. Add the mixture of flour in three batches alternating with two additions of milk and fluffing up well after each.
Step 3
In another bowl, beat in the egg whites using the electric mixer. Use medium speed for doing this and continue beating until the soft peaks form. In two additions, fold the whites of eggs gently into batter.
Step 4
Divide the batter evenly among the lined cups, filling up each three-quarters full. Then bake rotating the tins until the cake tester that’s inserted in the centers come out clean. This will however take about twenty-five minutes. When this is done, put the tins to the wire racks for cooling before removing the cupcakes. Store the cupcakes up to three days at a room temperature. When I make these cupcakes in Brisbane, I at least do this. If you want, you can even freeze up to two months in the airtight containers.
Step 5
Spread the frosting over each cupcake making use of an offset spatula. You can refrigerate these cupcakes up to three days in the airtight containers and then bring to the room temperature. But make sure to top up the cupcake with the hazelnuts dipped in caramel just before you serve.