Cake Pop Lovin'

Behold the ever so popular cake pop. 

Something super easy to make is a beautiful addition to your dessert table. The trick with these babies is that you mix your left over cake scraps with frosting. Roll them up and throw them in the freezer with a lollipop stick. Once they harden, dip them in melting chocolate. Get a little fancy with stripes or roll them in standing sugar. 

We're loving the pink bows these cake pops snapped from a recent bridal show. #Pinkalicious!

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As Seen on TV: Vixen's Delight RECIPE

One munch of this easy holiday delectable and you will be hooked, guaranteed!

What you'll need:
8 oz box of cheese crackers
8-11 oz White chocolate chips
2 cups of cocktail peanuts
Mason jars
Christmas Ribbon

Here's a pic of the ingredients on set of "Winging It, Buffalo Style"!

Learn how to make this treat after the jump!

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DIY gift: TRUFFLES!

What could possibly be better than truffles? 

HOMEMADE truffles!

Don't be intimidated, 

they are as delicious as they are easy! 

What you need before you get started:
Small melon-baller
Silpat parchment paper
Small bowls for toppings
teaspoons
medium saucepan
med/large bowl
wooden spoon 
serrated knife 

Ingredients:
1 cup heavy cream
2 teaspoons of good vanilla extract
16 oz good quality chocolate**
1/4 cup + additional preferred toppings

 **It's uber important to use a good quality chocolate when making your own truffles. We used Callebaut, which can be found at Premier Gourmet. We decided on the semi-sweet, 51% cocoa chunks.  

Using a serrated knife, chop the chocolate into uniform sizes. (This helps it melt at the same time!) Place chocolate pieces into a medium/large bowl. 

After you chop your chocolate, bring 1 cup of heavy whipping cream to a simmer. (Be sure not bring the milk to a boil!) Pour the hot cream over chocolate. Stir the ganache with a wooden spoon until completely smooth and lump-free.


Place in refrigerator for about 1 hour, or until firm but still pliable. Using a small melon-baller and teaspoon, scoop out truffle. At this stage, you can either place onto Silpat or parchment paper and use your hands to coat the chocolates, or use the teaspoon to help coat the chocolate in your desired topping. The choice is how "hands-on" you want to be!!

For the coating, be creative! We decided to use:

1. Ground Oreos
2. Coconut
3. White non-nonpareils
4. Bacon bits (YES! Bacon bits!)
5. 2 tsp of pumpkin pie spice + 4 Tbsp cocoa powder (adjust to taste)

6. 2 tsp cayenne pepper, 4 tsp cinnamon + 4 Tbsp cocoa powder (adjust to taste)

To differentiate the two flavors, we topped the pumpkin pie spice truffles with edible gold glitter, and red to the cayenne pepper truffles!

BEHIND THE APRON: The sky is the limit when it comes to flavor combinations for your truffles. Why not try mixing peppermint extract to the chocolate and roll your truffles in crushed candy canes??

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Richelle and Gary - 10/22/10

A big LP congratulations to our favorite newlyweds, Richelle and Gary! The wedding was so great and unique, and the bride looked BEAUTIFUL! 

It was a sweet tooth's dream! A chocolate fountain, candy bar, and all the cake and cupcakes you could want! We were so honored to make the cupcakes for them. We used our signature red velvet cakes throughout their engagement (via "cosmo "cupcakes and her pink tiered cake)  topped with cream cheese frosting. To make it extra special, we created wrappers for around the cakes, to add some beautiful jewel-toned color!!

Check out the pictures from the event!

 

 

 

 

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Glitter, glitter everywhere!

Obsessed with all things glitter, one booth in particular at the Great American Scrapbooking Convention, caught our attention. It was like entering glitter Mecca. The woman responsible? Barbara Trombley. We were welcomed with a warm bath of "princess powder" (canary yellow glitter) smeared onto our arms. The colors of her glitter collections were beautiful, and the textures were remarkable! I especially loved the "dazzlers" collection! Check it out!

Fun fact: Barbara's glitter has been used on the runway by Victoria's Secret! 

Use her glitter glue and ultra-fine metal tip to create a masterpiece like this one of Rainbow Row, in beautiful Charleston, South Carolina!

 

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Behind the Apron - Tip #1 SPONGE CANDY

As with all recipes, be sure to measure out all the ingredients before you begin your adventure into diy sponge candy. Timing is very important when working with melted sugar... Once the temp reaches 300, add the baking soda until incorporated transfer immediately into the prepared pan. The idea is to control the time that the mixture is in the heat (the pan). 

We often have discussions over the difficulty of certain baking techniques, but the truth is: READ THE RECIPE!! Don't go into anything blindfolded and don't let your excitement for the finished product cause you to rush! As Grandma Pearl recently said, "haste makes waste!"

We encourage you to try your hand in making your own sponge candy! It will be a perfect gift and lovely surprise to celebrate the arrival of spring!

Here's the recipe made simple:
1. boil the sugar, etc until 300 degrees F
2. mix in 2 tablespoons of baking soda
3. pour into paper and oiled pan
4. let cool completely and add your favorite chocolate :) 


Good luck!!

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