Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

¸¸.•*¨*•♫ I’m dreaming of a ‘Peanut Butter Chocolate Fudge’ Christmas¸¸.•*¨*•♫

News Flash: It’s difficult for Gulf Coast Texans to insert the ‘white’ into the lyrics. Heck, we’re hunkering down making fudge and daydreaming of 50 degrees, not the ‘white’ stuff.

Shhh. Let me tell y’all a secret! Texas gals aren’t thinking one iota about snow. They’re crossing their fingers and hoping for the chance to wear comfy UGGS in chilly – not below 40 degrees – weather.

And just like you, we send big warm wishes to be fullfilled by Santa. We share the same holiday desires to be snuggled into a warm fuzzy onesie while sitting by a roaring fire with a hot cup of steaming cocoa and the velvety taste of  a creamy fudge.

Yep, it’s a fact Jack, no matter if you live in a snowy climate or a high chill zone for the holidays it’s all about the fudge!

So go ahead! Give the new lyrics a try! It’s easy to insert into the song. All you have to do is add a Texas drawl and sing it like this…

¸¸.•*¨*•♫ I’m dreaming of a ‘peenut budda chawcolate fuudgge’ Christmas ¸¸.•*¨*•♫.

Now that’s singing ‘White Christmas’…Texas-style!

And while the tune is annoyingly stuck inside your head, let’s talk about fudge. It’s the ultimate antidote for song stuckers.

Fudge is the perfect comfort food and needs to be eaten slowly. Rushed fudge consumption turns straight to fat.

It’s TRUE!

When you scoff it down, fudge metabolizes right into body areas that are strictly off limits – thighs, tummies and butts.

Now the trick for even distribution of calories is to allow the fudge to melt slowly in your mouth and gradually release  your happily-sated mood endorphins.

Just by taking quiet moments to enjoy a delectable piece of fudge  inspires the desire to get in-touch with your inner child and the youthful thinking that, ‘calories don’t count!’

And these fantasy inducing calories of this Peanut Butter Chocolate Fudge are instantaneously diminished by your ‘holiday state of mind.’

Now on to factual fudge…

This ‘no-fail, no-fuss’ Peanut Butter Chocolate Fudge has a subtle peanut butter caramel flavor with a hint of decadent chocolate. It’s firm enough to cut neatly into squares, yet stays soft to the palate.

It’s an old-fashioned fudge recipe that was first published as Classic Desserts by Bordens in the 1930’s. A fudge that has been made by my family during the holidays for as long as I can remember.

Looking for a Creamy White Chocolate Fudge? Click here!

Most importantly, the recipe comes with a ‘keep under wraps warning’:  it’s a fudge that has the tendency to magically disappear right before Christmas Eve. So keep a watchful eye for fudge munchers disguised as family members who inspire to be Santa.

And the snow? Well if we get a hankering for the white stuff, we just mosey on over to Santa’s Wonderland for the holiday spirit.

Yep, it’s fake snow but <shhh> don’t tell the Texas kids!

Thanks for dropping by! ‘Merry Christmas, from my kitchen to yours’, it’s just a small token of holiday nostalgia that will hopefully begin a fudge tradition for you too!

AND now that ‘I’m Dreaming of a White Christmas’ song is gone from your noggin’…

Let’s make fudge!

It is gone, right?

Awww! Darn!

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Print Recipe
Peanut Butter Chocolate Fudge Recipe Yum
This ‘no-fail, no-fuss’ Peanut Butter Chocolate Fudge recipe has a subtle peanut butter caramel flavor with a hint of decadent chocolate. It’s firm enough to cut neatly into squares, yet stays soft to the palate. ~BB Bakes Sugar Art
Peanut Butter Chocolate Fudge
Servings
lbs
Ingredients
Servings
lbs
Ingredients
Peanut Butter Chocolate Fudge
Instructions
  1. In a heavy saucepan, melt peanut butter chips and 2 tablespoons butter with 1 cup sweetened condensed milk.
  2. Remove from heat; stir in peanuts.
  3. Spread into a wax or parchment-lined 8" square pan.
  4. Cover fudge with plastic or saran wrap and gently press fudge. Smooth to all corners and level the fudge in the pan.
  5. Allow the fudge to cool for approximately 10 minutes.
  6. In a small heavy saucepan, melt chocolate chips and remaining 2 tablespoons of butter with remaining sweetened condensed milk.
  7. Spread chocolate mixture using plastic or saran wrap by gently pressing and smoothing chocolate layer.
  8. Chill for 2 hours or until firm.
  9. Turn fudge onto cutting board; peel off paper and cut into squares.
  10. Store loosely covered at room temperature.

Fall Harvest Pumpkin Bread

Fall Harvest Pumpkin Bread

Fall is in the air! And the best way to celebrate the hot summer changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread.

How cool is this? I’m in love!

Using a Nordic Ware loaf pan to create an eye-catching and delicious dessert for your Fall Harvest table has never been easier.

Yep, this is not the same old ‘plain ‘n boring’  pumpkin bread to sit by its lomesome while the guests gobble up the pie, its an artistic pumpkin bread that will ‘shine in the spotlight with oohs & aahs!’

And the youngins pumpkins will love it, too.

And this is my pumpkin, Mason. He loves everything about Fall!

As soon as the weather gets cooler in Texas, he begins to anticipate – and constantly chat about – the corn maze, pumpkin patch and family time at P-6 Farms.

There is absolutely no way this dude is staying inside. He’s outside exploring the woods, playing down by the river or riding the ATV.

And forget the tablet or television, he is adamant about being outdoors on an autumn day. If I even suggest going into the house to rest, his face will register a surprise and then I’ll hear a stern retort, ‘Man up, GlamMa!’

Yessiree! He loves Fall and his GlamMa and pumpkin bread.

And your guests will love this Fall Harvest Pumpkin Bread too!

So, tie on your autumn-inspired apron, get out all the ingredients and let’s make this amazing pumpkin bread.

Questions that arise when making this bread.

(1) Does this recipe have to be kept in the fridge? Yes, it does, if adding cream cheese.

(2) Does the decoration get hard? No, the fridge actually softens up the fondant top making it easier to slice.

(3) What about the decorated top? Do the colors bleed down the sides of the bread? No, they don’t.

(4) Can I use McCormick or other store brand food colors besides the gel or color dusts? I don’t know if these brands will ruin your design since I’ve never used them to paint on sugar. Americolor and food-safe color dusts are recommended.

So, leave your worries behind! Just follow the detailed instructions for storing the pumpkin bread that’s provided in the tutorial. The bread in the above photo was sliced two (2) days after being in the fridge.

Fall Harvest Pumpkin Bread Topper
Instructions:

Step 1: Coat the top of the Nordic Ware loaf pan liberally with Crisco or Lard; wipe-off excess with a paper towel.

Step 2: Add 1/8 teaspoon of tylose powder to the fondant. Knead and roll-out a rectangular piece to an even thickness.

Tip: Don’t roll the fondant out too thin, the fondant needs to be thick  enough to not see the lines/numbers via the self-healing mat.

Step 3: With a clean cosmetic sponge, press downward firmly to emboss the pan design; being extra careful to not pull or thin the fondant.

Tip: the bronze color of the pan should never show through the fondant. If the fondant is too thin, the outline of the design will not be as dominate in the final drying stage.

Step 4: Trim the edges of the fondant design with an exacto blade.

Step 5: Allow the design to dry overnight on the loaf pan or until the fondant holds its shape.

Step 6: When the topper is dry to touch, carefully run a flat-blade knife around the edges to loosen the topper from the pan.

Step 7: During the baking process (storing the topper), use saran or plastic wrap to support the bottom/underneath the topper and   protect the embossed design.

Step 8: Paint the topper on the pan for support.

Step 9: In an artist paint tray mix gel or color dusts with either Everclear or lemon extract.  (See video below)

Timelaspe Video/Painting the Topper

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Fall Harvest Pumpkin Bread

Step 1: Using Crisco or Lard, liberally grease and lightly dust with flour;  cover all the inside indentations of the pan.

Step 2: In a large bowl, beat pumpkin, oil, water and eggs on medium speed until combined.

Step 3: In another bowl, whisk together flour, sugar, baking soda and pie spice.

Step 4: Gradually add the flour mixture to the pumpkin mixture, beating on medium speed until smooth.

Step 6: Pour 1/2 the batter into the loaf pan.

Step 7: Reserve and cover the second half of the batter.

Step 8: Bake until a wooden toothpick inserted into the center comes out clean, 50 – 60 minutes.

Step 9: Place a clean towel over the cake to gently compress the top.

Step 10: Allow to cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Step 11: Repeat steps 6 – 10 for the 2nd pumpkin bread loaf.

Confession time: on the bread below, I decided to add a little bit of  cream cheese frosting.

On the second bread, I did the recipe without. The pumpkin bread without the additional frosting inside is one I’d recommend and the consistency of the batter was the ‘best’ and it’s the main recipe for this pumpkin bread.

Step 12: Using a bread knife, trim and level the base of the bread .

Step 13: Trim and level the top of the 2nd pumpkin bread; level the bottom of the loaf.

Step 14: Using a Wilton tip #12, pipe a layer of Gretchen’s Bakery Cream Cheese Icing.

Step 15: Assemble the breads together.

Step 16: Pipe the cream cheese icing in a horizontal motion around the pumpkin bread.

Step 17: Smooth the icing with a cake scraper.

Step 18: With a clean brush, paint the icing over the top decorations.

Tip: Icing on the top decoration will be the glue to connect the painted fondant.

Final touch: the pumpkin bread base can be left as pictured below or add another application of cream cheese icing for a smoother finish.

Attach the painted fondant topper.

Tip: After the topper is attached to the Fall Harvest Pumpkin Bread, add a chocolate drizzle for a dramatic effect; allow to dry and use gold color dust mixed with Everclear or lemon extract.

Storing Tips for Fall Harvest Pumpkin Bread

  • Place the decorated bread on a serving platter in the fridge. Allow the bread to remain uncovered until the cream cheese icing is set (not sticky to touch) then loosely double-wrap the bread with Saran or plastic wrap.
  • Or place the decorated bread into a small corrugated box; seal the box with tape.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Fall Harvest Pumpkin Bread Yum
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art
Fall Harvest Pumpkin Bread with Nordic Ware
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Fall Harvest Pumpkin Bread with Nordic Ware
Instructions
  1. Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
  2. In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
  3. In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
  4. Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
  5. Pour into the prepared baking pans.
  6. Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
  7. Allow the pans to cool for 10 minutes.
  8. Remove from pans, and let cool completely on wire racks.
  9. Store in an airtight container for up to 3 days.
Recipe Notes

Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.

Glowing Fondant Ghost Topper

Glowing Fondant Ghost Topper

Illuminated with a flameless tealight, this Glowing Fondant Ghost Topper gives off spooky vibes!

And who can resist an adorable little ghost, glowing invitingly in the dark? It’ll take your Hallows’ Eve party table, ‘over the witches moon!’

Casting a magical ‘BOO’ spell, this spooky ghost will create a ghostly party theme floating as a cupcake topper or as an illuminating accent on a plate full of goodies.

Afterall, the guests are anticipating the boo’s! You can’t disappoint them….can you?

Here’s a sweet treat for your bag of goodies! Behind the Cake has a tutorial & YouTube video,  ‘How to make Halloween Cupcakes.’ The cupcakes are ‘bootiful’ for a Hallow’s Eve decorating party for your ghosts and witches and creatures of fright.  Simple spooktacular fun!

Hope you enjoy this Glowing Fondant Ghost Topper tutorial. Thanks for dropping by. Take off your boots & sit for a spell.

And while you’re here, mosey on over and take a gander at the Halloween Fudge. Its nostalgia with a spooky twist!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Glowing Fondant Ghost Topper

Add Tylose to a small ball of white fondant; wrap with saran wrap and set aside.

Knead Model Magic into a oblong and continue to shape the form size that’s needed for the ghost. Allow to dry for a few hours or overnight.

Note: the form must be firm enough to hold it’s shape.

Roll out the white fondant thinly; use the 4″ biscuit cutter; protect and cover fondant lightly with plastic wrap.

No biscuit cutter? With a pastry cutter, cut out the fondant into a circle shape.

Wrap the form with saran wrap; twist into place and trim away any overlap on the bottom of the form.

Center the circle cut out piece of fondant over the form. Gently stretch and smooth, keeping the bulk of the fondant towards the backside of the ghost.

Shape the fondant. Avoid making creases by using a paint brush for the folds. Smooth gently.

Lift the bottom of the hem to create movement. Add small cut pieces of paper towels between the fondant and saran wrap.

Allow the qhost to dry for a few hours or until the form holds its shape.

Carefully loosen the bottom edge of the ghost with a pallette knife. With fingers, grab the twisted edge of saran wrap and gently pull the fondant away from the mold.

Once the ghost is free from the mold, wad up saran wrap and place inside the hollow fondant for support; set aside to dry.

With a circle cutter the size of the LED tealight, cut out a piece of fondant; set aside to dry.

The cut out piece of fondant will sit directly onto the cupcake’s icing and will be a base for the LED tealight.

Press a tiny piece of black fondant into the mini eye shapes mold; clean the edges with a palette knife. Place into the freezer for a few minutes; unmold.

Attach the eyes with a small paintbrush and a dab of water.

If your hand is steady and true, draw the eyes with a black Bakerpan finetip food color pen.

And now you have a spooky ghost! Happy Halloween!

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Halloween Fudge

Halloween Fudge

This traditional creamy white chocolate recipe transcends into a sweet ‘n salty Halloween Fudge when topped with pretzels, Reese’s and candy corn.

And its, “M’mm M’mm  Good!”

 Sooo…are you ready for Hallows’ Eve? Dreading the tricks after serving unpopular treats?

No worries. It’s time to simplify your life.  And with this recipe, all the ghosts ‘n goblins will be happily focused on gobbling up this scrumptious Halloween Fudge.

Its fudge nostalgia with a spooky twist!

There are times when I get nostalgic for this creamy white chocolate fudge and delve into my mother’s memory box of recipes.

In my mother’s era, handwritten recipes were the norm. And finding a ‘gem’ she has written down and saved, one that brings the sweet past to the present, is a remarkable treasure to cherish.

And this blog post has me wistful for those precious childhood memories.

Memories of my mother and the church ladies loving…and I mean loving…to be the first to discover a trendy recipe, to amaze the congregation at a church function.

The ladies auxiliary competition was a crowning achievement to win.

It was the time to spend thumbing through cookbooks, magazines and newspapers for a moment of recognition, to joyfully embrace all the ‘oohs and ahhs,’ and to be in the social limelight.

And lest we forget the bonds of friendship that existed with those competitive ladies, once the rave reviews were in, it was all about the ‘share.’

As for me, it was the unforgettable introduction to creamy fudge.

The sweet…sweet memories of a no-fuss, smooth white chocolate fudge! “M’mm M’mm  Good!”

Hope you enoy this Halloween Fudge recipe. And If you’re trick-or-treating for ideas for Hallows’ Eve, mosey on over to the tutorial, Glowing Fondant Ghost Topper and add some playful ‘BOOS’ to the party!

Thanks for dropping by! Kick-off your boots & stay for a spell. Let’s make fudge!

Halloween Fudge Recipe

Makes about 2 ¼ lbs

  • 1 ½ lbs white confectioners’ coating (Almond Bark)
  • 1 (14-ounce) can Eagle Brand© Sweet Condensed Milk (NOT evaporated milk)
  • 1/8 teaspoon salt
  • ¾ – 1 cup chopped pecans, toasted
  • 1 ½ teaspoons Madagascar Vanilla Bean Paste
  • Parchment paper
  • 8″ x 8″ pan

Confession time. Making this Halloween Fudge recipe, mini-pretzels were substituted for pecans.  After the fudge was firm, the pretzels lost  crispness inside the fudge and soften into a doughy consistency. The pretzel topping stayed crunchy.

Recipe variation: If nuts aren’t desired in the recipe, add 3/4 – 1 cup chopped candied fruit.

Now on to the recipe…

Cut 2 (two) 8″ x 10″ strips of parchment paper. Spray the dish with cooking spray. Cross-over the parchment and line the bottom of the dish; lightly spray the paper.

In heavy saucepan, over low heat, melt 1 ½ lbs white confectioners’ coating (Almond Bark) and 1 (14-ounce ) can Eagle Brand sweetened condensed milk (NOT evaporated milk) and 1/8 teaspoon salt.

Remove from heat; stir in ¾ – 1 cup chopped pecans and 1½ teaspoons vanilla bean paste.

Spread evenly onto a parchment paper-lined 8″ square pan. Sprinkle with mini-pretzels, Reese’s and candy corn. Lightly press into the top layer of the fudge. Cover. Chill for 2 hours or until firm.

Sweet Tip: Heat the knife with hot water, wipe with a clean cloth and easily cut through the Halloween Fudge toppings. Store tightly covered at room temperature.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Print Recipe
Halloween Fudge Recipe Yum
This traditional creamy white chocolate recipe transcends into a sweet ‘n salty Halloween Fudge when topped with pretzels, Reese’s and candy corn. And its, “M’mm M’mm  Good!”
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a heavy saucepan, over low heat, melt confectioners' coating with sweetened condensed milk and salt.
  2. Remove from heat; stir in nuts and vanilla.
  3. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store tightly covered at room temperature.

6 Flawless Tips – No Bake Cake Pops

6 Flawless Tips – No Bake Cake Pops

Are you searching for that elusive and perfect round cake pop without all the lumps, cracks and boo-boos? I hear ya! In this tutorial are 6 flawless tips to show you how to make No Bake Cake Pops and to finish with a smooth cake base for dipping. And the best part, it’s time managed to guarantee you a stress-free cake poppin’ time!

For the cake pop life of me, I struggled to make the simple round cake pop appear to be <ahem> simple and round. In the beginning, I must have gone through countless recipes – some with oil, others with butter, plus the magic potion of applesauce – and the cake pops all tasted delish, they just looked so forlorn and pathetic wrapped in their themed ribbon party sleeves.

And the truth be told, the recipes were all perfect for the task, I was just clueless and didn’t realize it was all about technique and texture when rolling cake pops.

No matter how many times I’d do the hand rolling motion, the final end results were placed into the categories of lumpy, bumpy or droopy. And the worst one of the bunch was the crack-in-the-ball  cake pop that always disappeared and then magically appeared on my waistline.

Afterwards, it was so disheartening to stare at the hours of work and realize that out of a dozen party worthy cake pops, the rest were labeled and thrown into the freezer discarded lot. Not to mention, the dreadful worry of a guest honestly making the comment, “Oh cake pops! Did your grandson make these?”

Yeah…I’ve been there…done that! I hear ya! So let’s remedy the issues with this tutorial, No Bake Cake Pops & 6 Flawless Tips.

Get your lollipop sticks ready for it’s time to eliminate the lumps, cracks and boo-boo’s and to achieve a perfect  round cake pop!

Let’s have lots of fun cake poppin’ with the No Bake Cake Pops! And while you are here, don’t forget to mosey on over to the Sunflower Cake Pops that were created using this cookie base recipe  After all, one begets the other!

No Bake Cake Pops Recipe & 6 Flawless Tips

  • 1 lb 3 oz Sandwich cookies
  • 8 ounces Cream Cheese, room temperature

Yum! Two ingredients, Oreos and cream cheese are all this recipe needs to be delectable! But don’t just stop with Oreos, there are many different kinds of sandwich cookies flavors to explore – lemon, strawberry, vanilla & more! From this point forward in this tutorial, allow your creative taste buds to run wild.

There are times when baking and chilling a  cake for cake pops  interrupts life’s busy schedule and using a cookie base is the perfect solution. Plus the added benefit for using sandwich cookies: the cookies are prepared and baked in a professional bakery and the cake pops stay fresher tasting – albeit with perservatives.

Before we begin making our cookie base, the sandwich cookies must not be labeled, over-stuffed or double-stuffed with filling. And with that said, let’s go ahead and cram the food processor with original filled sandwich cookies.

Pulse the food processor until the cookies are in small chunks. Now don’t go pulse crazy here, we are looking for small cookie pieces, not to obliterate the cookies.

Divide the cream cheese into chunks and gently pulse the food processor until combined.

Now don’t panic! Even though the batter will look mixed, you will notice a little oil coating the food processor. This is normal! And the cookie batter will be soft in texture – really soft.

Tip 1: Powdered free gloves. Not only are your hands warm, no amount of scrubbing is going to eliminate all the bacteria. If scrubbing without gloves worked, then surgical doctors would operate barehanded.

Okay…my OCD rant is over. Just make sure to use powdered free gloves.

In the photo, notice the oily residue. This is normal at this stage of cake poppin’. If gloves weren’t being used, the warmth of the hands while rolling the batter into a cake ball is going to decrease the oil from the cake pop.

Tip 2: Cake Ball Former. On the web, there are different kinds of formers used for cake balls. One popular one (that I’ve never used) is the meat baller.

I love and recommend the one I’m using for this no bake cake pop tutorial, Cake Pop Ball Mini-Mold. It’s the perfect size for cake pops, not oversized or too small.

Now on to the tutorial…

Make an oversized cake ball and place the batter into the cake ball former.

Press the lid of the cake former over the bottom half. Don’t be too concerned about making a perfect cake ball at this stage or pressing to remove all the excess batter.

Tip 3: Refrigerate. At this stage, the cake ball isn’t very smooth and it’s still too soft to work into a finished cake pop.

Now it’s time to wrap the soft cake balls with plastic wrap and refrigerate overnight. Take a break and don’t be concerned that the cake balls aren’t holding their exact shape.

Tip 4: Reshape. Take a cake ball (leave the rest of the cake balls in the fridge while reshaping) out of the fridge, with gloves, roll the cold balls quickly and place back into the former. Press out and wipe off excess batter.

And….now a perfect round & smooth cake pop for dipping! YAY!

Tip 5: Use the Former for Support. Dip the lollipop stick into melted candy melts. Using a twisting motion, insert the lollipop stick into the cake ball. Gently remove the cold cake ball without touching the lollipop stick.

Tip  6: Insert Cake Pop into a Styrofoam Block & Refrigerate. Make sure the cake ball is straight and level. Immediately, place the cake ball into the fridge. The cake balls must remain chilled.

After the cake balls are attached and re-chilled, cover the cake balls lightly with plastic wrap and allow to sit in the fridge until firm or overnight.

In the next tutorial, Sunflower Cake Pops, I’ll give you tips on how to achieve a perfect smooth finish to your cake pops! Don’t miss it!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Gumpaste Wired Leaf Hack – Fast & Easy!

Gumpaste Wired Leaf Hack – Fast & Easy!

Forget the time-consuming groove board and use this Gumpaste Wired Leaf Hack. Step-up your sugar paste game because it’s ‘assembly line time!’

Hi! My name is Brenda and I was a leaf procrastinator. I’ve turned over a new leaf since creating this fast and easy hack. And with all due respect, do proclaim that I’ve never returned nor even contemplated returning back to the dark groove side.

I’m an enlightened groove-free leaf survivor.

In the olden days, when making a leaf for a flower, I’d put a small amount of gumpaste on a groove board, roll it to make a groove, use a leaf cutter, slowly insert the wire, thin the edges and then place the leaf into a leaf veiner.

Making a wired gumpaste leaf was tedious work.

After making sugar flowers, I’d always spend a few days admiring their beauty and then <bam> leaf reality would lift its wormy head blasting in a panic, ‘It’s all about the leaves…oh noooo….it’s the time for leaves!!’

It was a royal pain in the booty!

One afternoon, sitting and <ahem> staring  <okay procrastinating> at the second wired leaf for the day and dreading the third, I studied the groove board on the craft desk and mulled over the main reason for using the board.

Then it dawned on me, ‘All I needed was a piece of gumpaste the size of the groove to use with the leaf veiner.’

And it was <drum roll please> leaf paradise.

Admiring an effortless dozen leaves drying on the foam pad was the perfect time to turn-on some oldies but goodies & dance the leaf line dance.

It was amazing. The sugar hack worked.

I was leafstein!

And at that very moment, I turned over a new leaf.

Now it’s time for the Gumpaste Wired Leaf Hack tutorial. Hitch up your boots and stay awhile. ‘Cause it’s time to crank up the music & learn the new leaf  line dance!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Gumpaste Wired Leaf Hack – Equipment Required

Sugar tip: after coloring the gumpaste green, it’s time to sit down and make a batch and save the leaves in a sealed container. When a leaf or two is required, just add color dust and the flower.

It’s procrastination, nevermore!

Step 1: Color the gumpaste using Lime Green and Spring Green food-safe colors. Wrap the gumpaste tightly with plastic wrap; allow to rest for an hour.

Step 2: Using the Wilton 9″ rolling pin, roll out the gumpaste into a rectangle; even thickness.

Place the end of the gumpaste into the pasta roller on the #7 setting. Continue to roll the gumpaste thinner until reaching the #4 setting.

Step 3. Cut out leaf shapes on the self-healing mat. To keep the gumpaste pliable, place the cut out leaves into a sleeve of a gumpaste storage board.

Step 4: With a CelPin, thin around the edges of the leaf. Once thinned, place the leaf back into the gumpaste storage board.

Step 5: Form a piece of gumpaste into a log and insert into the sugar extruder. Cut the extruded piece of gumpaste in half.

Step 6: Flatten the extruded piece with your fingers.

Step 7: With a brush, dampen the extruded piece with a dab of water.

Step 8: Attach the flattened gumpaste to the floral wire and place into the center crevice of the leaf veiner.

Step 9: Place the cut out leaf on top of the extruded wired gumpaste. Note: if using 50 fondant/50 gumpaste, lightly dust the veiner with cornstarch.

Step 10: Place the top of the leaf veiner over the bottom; press firmly.

Step 11. Remove the wired gumpaste leaf from the leaf veiner.

Step 12: Allow the wired gumpaste leaves to dry on a foam mat overnight.

Fast & easy! Now all you have to do is shade and color the leaves with a mixture of edible dusts to compliment beautiful sugar flowers.

Hope you enjoyed the Gumpaste Wired Leaf Hack tutorial. Take off your boots & stay awhile. For more sugar hacks mosey on over to the Perfect Cake Hack & Perfect Cake Board Hack.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

DIY: Pokémon Cupcake Toppers

DIY: Pokémon Cupcake Toppers

“Poké Balls evolve GlamMa!” informed my two-thumb phone scrolling five year old grandson. The conversation became intense as he rattled on about the evolution of Poké Balls. And in an eureka moment, listening to his non-stop chattering of the game, the Pokemon Cupcake Toppers design arrived just in time.

Being labeled in his eyes as an uninformed ancient lady isn’t  featured anywhere in the repertoire of my life.  And this GlamMa had to provide proof that she’d listened and learned from the Pokémon obsessed grandson.

Sitting at the design desk to sketch, the evolving Poké Balls became a GO! And this tutorial, Pokemon Cupcake Toppers, is the result of a non-stop talking dude.

And what better way is there to evolve in life than to share a special day with like-minded Pokémon absorbed friends? Mega thanks goes out to his guests. Mason’s  Pokémon GO! 6th birthday party evolved without a Poké Ball miss.

Evolving is the sweet way of life. And this party made this GlamMa’s heart feel good. Real Pika Pika good!

Don’t forget to mosey-on over to BB’s Decadent Chocolate Cupcakes and discover a ‘time saving’ delicious recipe. ‘It’s M’m M’m Good!’

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Pokemon Cupcake Toppers – Equipment Required

The Pokemon Cupcake Toppers tutorial equipment includes: Pokémon GO! Ball, Great Ball, Ultra Ball and Master Ball. Makes 8 toppers

Step 1: Insert a 4″ bamboo skewer into the eight (8) smooth foam balls. Wrap the smooth foam ball with saran wrap or plastic wrap. Insert the stick attached to the ball into the smooth foam block; set aside.

Poke Balls Cupcake Topper

Step 2: Using the fondant roller,  roll-out the white fondant. Cut-out four (4) circles with the orange circle cookie cutter. With the smallest circle plunger cutter punch-out eight (8) circles. Cover with plastic wrap; set aside.

Poke Balls Cupcake Topper tutorial

Step 3: With the fondant roller, roll-out fondant colors red, blue, purple and black. With the orange circle cookie cutter, cut-out one (1) of each color. Cover with plastic wrap; set aside.

Sweet tip: it’s best to cut-out all the white fondant before colored fondant.

Poke Balls Cupcake Topper

Step 4. Using the fondant roller, roll-out black fondant. Cut-out eight (8) black circles with the orange cookie cutter. Cover with plastic wrap; set aside.

Sweet Tip: after cutting out the black fondant, be sure to clean the board and tools.

Poke Balls Cupcake Topper

Step 5: Form the black fondant circles onto the smooth foam balls; set aside.

Poke Balls Cupcake Topper

Step 6: Using the self-healing mat, line-up the circles with the mat’s ruler guides. Cut both circles in half with a ceramic flat-edge knife.

Poke Balls Cupcake Topper

Step 7: Line and slightly overlap a white and red half-circle

Sweet TIp: if the fondant doesn’t adhere to the black fondant, dab a small amount of water on the red or white half-circle, being careful to not smear the black coloring onto the top fondant pieces.

Poke Balls Cupcake Topper

Step 8: Cut-out the center hole with the largest circle plunger. With the ceramic flat-edge knife, trim the center of the halves, remove the inserts with a toothpick and smooth the edges with fingers. Trim the black fondant that is exposed underneath around the edges.

Poke Balls Cupcake Topper

Step 9: Using the smallest  white fondant circle cut-out, dab water on the back of the circle and place in the center of the black circle.

Poke Balls Cupcake Topper

Step 10: Repeat the  process with the other three (3) colors and white fondants. Lightly cover with plastic wrap; set aside.

Poke Balls Cupcake Topper

Step 11: Instructions on how to make the Great Ball, Ultra Ball and Master Ball.

Great Ball – roll fondant into a log and insert into an sugar paste extruder. Using an oblong disc, extrude red fondant. With a paintbrush dab water on the red oblong; attach and slightly curve the sides to the black fondant; trim.

Ultra Ball – roll fondant into a log and insert into an extruder. Using an oblong disc, extrude yellow fondant. With a paintbrush dab water on the yellow oblong; attach and curve the sides; place one strip across the top and smooth the lines with fingers; trim.

Poke Ball Cupcake Topper

Master Ball – with a fondant roller, roll-out hot pink fondant and use the green circle cutter. Cut in half with a ceramic flat-edge knife.

Poke Balls Cupcake TopperStep (b): With a paintbrush, add a dab of water; attach the half-circle to the purple fondant and trim the back edges. Poke Balls Cupcake Topper

Step (c): Roll-out a thin piece of gum paste; cut small squares and allow to dry for 5-minutes. Lightly dust the FMM Upper Case Tappit Cutter with cornstarch; turn-over and tap-out the excess. Place the tappit face down and in a circular motion, embed the gum paste. Smooth the edges of the letter with fingers.

Take a quilting pin and loosen the edges of the letter, carefully removing it from the tappit. Trim the letter points off to make the letter ‘M’ appear to be the correct font.

With a paintbrush, dab a tiny bit of water onto the back of the ‘M’; attach to the purple fondant; arrange and straighten the letter with the quilting pin.

Poke Ball Cupcake Topper

Final Step: Cover the toppers lightly with plastic wrap; allow the Pokemon Cupcake Toppers to dry and form into a ball shape for the cupcakes.

Sweet tip: the toppers can be made ahead of time.

Poke Ball Cupcake Topper tutorial

 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

How to Make a Gift Box Cake Top

How to Make a Gift Box Cake Top

Have you ever been inspired to make a cake, just because? This Gift Box Cake Top design was one of those because I love you inspirations.

One of those design times that inspires love you to the moon & back, a hundred million zillion times.

GIft Box Cake Top

My daughter was born a few days after Christmas. And it’s that time of year when traditional sweets give a sugar rush hangover.

It’s the holiday time of year when all her friends are busy with grandparents and vacations.

School is out.

No one fun is around.

And then here comes the New Year.

It’s a dud.

Monique Sleeping

In the olden day, I felt so guilty that I hadn’t kept her in the bun warmer longer, Easter was designated as another party day.

She’d get an Easter basket over-filled to the brim. Not with candy but with all sorts of surprises – gift cards, shoes and Cadbury eggs – and always a stuffed bunny.

And then a grandson came along and filled her spot.

Mason's Easter Basket

This year, I decided to make Monique a Valentine’s Day surprise party cake. I wanted to deliver a cake to where she works to celebrate and share with her co-workers and friends.

And Mo loves shoes. There are so many shoes in her closet, neatly organized, that it’ll blow your mind.

The cake had to be special. The cake design needed to compliment a sugar shoe.  And that’s when I decided to create an extraordinary Gift Box Cake.

She’d love it! It’d be the hit of the party.

I’d never made a sugar shoe before and the best place to learn the ‘how to’s was with Elisa Strauss.  Elisa is the ultimate sugar shoe designer. She’s the best darn sugar shoe instructor… EVER!

So, I moseyed on over to Elisa’s Craftsy class.  And to my delight, there was a bootie. A bootie that Mo would wear & cuddle in her closet.

I was hooked. And without a moment of hesitation, signed-up for her Craftsy class.

Here’s the link

Warning: sugar shoes can be as addicting as the real thing.

  

And then the free-standing gift box top interfered with my beauty sleep.

I researched Google until my eyes were tired.

No information. No dimensions. No anything that would amount to a spoon full of sugar.

So I want to share with you how the gift box cake top is constructed. It’s easy to prop/slant in an open-style. It’s easy to plop on top of the cake.

Simple & super easy! Get some zzz’s!  

Gift Box Cake Top – Equipment Required

STEP 1: To measure the size box for the cake top, take the size of the cake (ex: 8×8″)  and add 1/2″ on all four sides of the board. 

Note: Adding 1/2″ to the dimensions on all four sides of the foam core board will allow 1/4″ for icing the cake and 1/4″ for the depth of the foam core board.

Step. 2:  Place the foam core board onto the self-healing mat. Using the O’Lipfa’s Lip Edge guide with a graphic pencil mark the dimensions of the cake to the foam core board. Add 1/2″ and mark again.

Gift Box Cake Top

Step 3:  With an exacto knife cut-out the pattern.

Gift Box Cake Top

Step 4: For the gift box top edges, mark and cut-out four (4)  1 – 1/4″ foam core strips to the size dimensions of the cake. Add  1/4″ or more in length for the strip to trim.

Gift Bos Cake Top 3

Step 5: Using a glue gun, spread the hot glue on the edge of the top board; attach three (3) boards; trim edges.

Gift Box Cake Top

Step 6: With a flat blade kitchen knife, trim the last (4th) strip to fit.

Gift Box Cake Top

Step 7. Hot glue the edge and attach the last strip and; trim. Now the four (4) edge strips are adhered to the foam core cake top.

Gift Box Cake Top

Step 8: Mix 1/2 teaspoon Tylose to the modeling chocolate or fondant. Knead.

Step 9: Side Gift Box Strips: Sprinkle cornstarch onto the mat. Roll out the sugar paste using the self-healing mat. With the mat’s ruler guide, cut-out the four (4) side strips, leaving 1/4″ to trim.

Gift Box Cake Top

Step 10: Gift Box Top: Sprinkle cornstarch onto the mat. Roll out on the sugar paste using the self-healing mat. With the mat’s ruler guide, cut-out the top pattern, leaving 1/4″ to trim. Note: Gently laying the top of the box onto the rolled out sugar paste is a pattern size indicator.

Gift Box Cake Top

Step 11: Line a cookie sheet with wax paper or parchment; sprinkle with cornstarch. Gently move the sugar paste cut-outs to the lined cookie sheet. Place into the fridge for 30 – 45 minutes; until cool and firm, easy to handle.

Gift Box Cake Top

Step 12: Apply Crisco or lard to the foam core strips. Attach 3 strips and trim away  excess sugar paste with an exacto blade or flat knife. Attach the 4th strip and trim. Press gently to adhere the sugar paste to the foamcore board. Using a fondant smoother; round and smooth the edges and sugar paste.

Gift Box Cake Top

Step 13: Apply Crisco or lard to the foamcore gift box top. Center sugar paste and trim away the excess. Adhere and smooth the sugar paste using a fondant smoother.

Gift Box Cake Top

Step 14: Using a sugar paste extruder filled with sugar paste, choose a disc shape, refine the top edges to disquise the seam. Apply the trim using a small brush dampen with water.

Step 15: Balance and place the gift box cake top on a 28-ounce (large) can from the pantry; allow to dry overnight.

Note: To trim or design the sugar paste for this gift box cake top, it is easier to work with thoroughly chilled (not frozen) fondant or modeling chocolate. If there is difficulty in trimming or designing, place the covered foamcore, back into the fridge until the sugar paste is firm.

Now it’s time to decorate and have fun with this lightweight and sturdy Gift Box Cake Top! For more details on how the box top is decorated, mosey on over to the Gift Box Cake Top Bow tutorial.

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Chocolate Cupcakes with Caramel

Chocolate Cupcakes with Caramel

BB’s Decadent Chocolate Cupcakes with Caramel Filling create a mouth watering burst of flavor.  Chocolate and caramel combined together is simply delicious. And these flavor-filled chocolate cupcakes stay spongy in a sealed container in the fridge.

With this recipe, even cupcakes topped with buttercream icing will be simple to prepare 2-days before the event or party. When ready to serve: take the sealed container out of the fridge, place the container on the kitchen counter, and allow the cupcakes to come to room temperature without opening the lid. Don’t peek.

In secrecy, I’ve tested this cupcake theory by serving friends or guests 3-days after the party and it’s never failed to get a ‘thumbs-up’ response. And I’ve decided to share my secret ingredient BB’s Decadant Chocolate Cupcakes recipe tip! Stay tuned!

If you are making  BB’s Decadent Chocolate Cupcakes with Caramel Filling in advance, a filling must be stable. Fruits, jams or puddings can cause the filling in the cupcakes to become runny and make the cupcakes soggy.  If you want to fill the cupcake with fruit, jam or pudding then decorate the day of the party or event.  If changing from caramel to another filling, make sure the filling will solidify during the refrigeration stage.

Substitute recommendation: chocolate ganache.

Note: Cupcakes must be cool to fill. Allow the cupcakes to sit on the counter, at room temperature, covered with plastic wrap for 4-hours before filling.

BB’s Decadent Chocolate Cupcakes with Caramel Filling

 This caramel recipe is easy to do and so economical. When planning an event or party, the last thing that needs to happen is spending time over the stovetop, stirring and melting ingredients with a temperature gauge and worrying if the caramel is going to be the correct consistency. And the cost creeps up with pre-made caramel sauces that won’t make a dent in the taste – only your wallet. With Kraft, you can never go wrong. Who can resisit sneaking a Kraft creamy’ Caramel? 

Caramel Sauce

Ingredients:

  • 1 lb caramels
  • 8 tablespoons heavy whipping cream

Chocolate Caramel SauceDirections:

  • Combine heavy whipping cream and caramels in a microwave-safe bowl.
  • Melt caramels in the microwave @ 50% power for 1-minute.
  • Stir caramels to distribute the heat.
  • Continue melting the caramels @ 50% power in 30-second intervals, stirring each time,  until the caramels are melted and has a smooth consistency.

This recipe fills approximately 30 regular-size cupcakes. Leftover caramel sauce can be reused. Place in an airtight container and store in your pantry or refridgerator.

Caramel Sauce 3

Now it’s time to core and fill the cupcakes. The Wilton 2308 Treat Corer does a superb job in gauging the hole for the correct amount of filling. When using the corer, don’t punch through to the bottom of the cupcake. Leave a small space to assure that the filling is encased within the cupcake.

Decadent Chocolate Caramel Cupcakes

Core two or three cupcakes at a time and use a spoon to fill with this delectable caramel sauce. The caramel sauce will stay creamy for spooning, approximately 30 – 45 minutes. Coring all the cupcakes at one time will dry out the center and you want to keep BB’s Decadent Chocolate Cupcakes with Caramel Filling spongy and delicious!

Caramel Sauce

Remove the cake that’s in the corer and plug-up the hole. Note: you may need to have an extra cupcake available for this task. It’s that old theory about when you dig a hole, where does the dirt go, sort of thing.

Decadent Chocolate Caramel Cupcake

I couldn’t wait to taste! Who can resist chocolate and caramel?  After filling 30 BB’s Decadent Chocolate Cupcakes with this delicious caramel sauce and adding a spoonful more, it was chow down time! And it’s M’m! M’m! Good!

Chocolate Caramel Cupcakes

For more caramel tips for chocolate candies and caramel methods, mosey on over to Stop Lookin’ Get Cookin’! #

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
BB's Decadent Chocolate Cupcakes Yum
BB's Decadent Chocolate Cupcakes are spongy & delicious! Perfect to bake ahead of time & decorate for parties or events. ~BB Bakes Sugar Art
Servings
30
Ingredients
Servings
30
Ingredients
Instructions
  1. In the mixing bowl put water, vanilla bean paste, melted butter and sour cream. With the paddle attachment, mix on low-speed until combined.
  2. With the mixer on low-speed, add eggs one at a time, until combined.
  3. Combine cake mix, sugar, cake flour and salt into a large bowl. Add the ingredients to the mixer on low-speed until combined.
  4. Mix with the paddle attachment on low-speed for 2-minutes or until most of the lumps are worked out. It is not necessary to work out all the lumps. Do not overmix.
  5. Pour into cupcake baking cups. Bake at 325 degrees for 15 - 18 minutes or until a toothpick inserted into the center come out clean or the cupcake is firm to touch. Do not overbake.
  6. Cool for 10-minutes in the pan, sitting on a wire rack. Take the cupcakes out of the pan and allow to cool for 4-hours; lightly covered in plastic wrap.
  7. Store in an air tight container in the fridge. When ready to decorate, allow the cupcakes to sit on the kitchen counter in the container, until the container is room temperature.
Recipe Notes

Use a basic chocolate cake mix. Avoid 'Moist' or 'Super Moist' titles on cake mixes as they tend to make dry, not spongy cupcakes.

error: Content is protected !!