Mermaid Cake

Makes 6 Layer 6” Cake - For your mermaid birthday party!

Mermaid Cake

Ingredients-Cake
2 sticks (226 g.) organic butter, softened
340 g. organic sugar
2 tsp. organic vanilla extract
4 organic large eggs
1 cup organic milk
340 g. all natural cake flour
1 tsp. sea salt
1 tsp. baking powder

mermaid cake

Ingredients-Base Frosting
3 sticks (340 g.) organic butter, softened
680 g. organic powdered sugar, sifted
1 T. + 1 tsp. organic vanilla extract
2 tsp. water
½ tsp. ColorKitchen Foods Blue Dye

Ingredients-Wave Frosting
1 stick (113 g.) organic butter, softened
226 g. organic powdered sugar, sifted
1 tsp. ColorKitchen Foods Blue Dye
2 tsp. water

Ingredients-Mermaid Frosting
1 stick (113 g.) organic butter, softened
226 g. organic powdered sugar, sifted
1 T. water
ColorKitchen Foods Blue Dye
ColorKitchen Foods Green Dye
ColorKitchen Foods Pink Dye

Ingredients-Sand
4 organic graham crackers

Tools:
6 – 6” cake pans
parchment paper
piping bags
decorating tips #864, 199, 21, 32, 15, 56, 4
cake spinner
cake round (optional)
cake spatula
bench scraper

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, cream the butter, sugar and vanilla extract.

Add the eggs and mix on low until combined, scraping sides of bowl if necessary.

mermaid birthday party

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the milk and cake flour mixture to the mixing bowl, and mix on low until you have a smooth cake batter.

Separate the cake batter into 3 different bowls, each should weigh about 450 g. each.

In the first bowl, add 2 tsp. Color Kitchen Foods Blue Dye. In the second bowl, add 1 tsp. Color Kitchen Foods Blue Dye. And, leave the last bowl without color. This will create an ombre cake once it is baked.

Next, line the six 6” cake pans with parchment paper.

Pour batter evenly into each cake pan about 227 g each, all colors should be poured into 2 cake pans, so you’ll have 2 cake layers of each color.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, start the frosting for the base layer. This the light blue frosting that the entire cake is frosted with. In your stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Place the darkest cake lay on a cake spinner or stand. Place a generous amount of frosting and spread evenly. Top with the second cake layer that is the same color.

Repeat this process with the next shade of blue and then the white.

Crumb coat the cake, and then frost it so it is smooth. You don’t have to worry about getting the bottom part of the cake super smooth because you are going to cover it up with the waves anyways.

Now it’s time to make the waves frosting. In the bowl of you stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Put in a piping bag with decorating tip #864. Pipe a wave motion, it should feel like you’re drawing a sideways “S”.  

Next, it’s time to make the Mermaid frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Once the Mermaid frosting is made, separate it into 3 bowls. They should weigh 113 g. each. In the first bowl, add ½ tsp. green dye and stir to combine completely. In the second bowl, add ½ tsp. blue dye and ½ tsp. pink dye and stir to combine completely. In the last bowl, add ½ tsp. blue dye and ½ tsp green dye, and stir to combine completely. You will end up with green, purple and teal.

Put the Mermaid frosting in piping bags with decorating tips. I used #56 for the teal, #4 for the purple and #15 for the green. Then I switched them out a couple times for #262 and #24. You can use any tips you like, I just found that the smaller ones that resembled star tips worked the best for filling in the scales.

Draw Mermaid fins around the cake. I got 4 Mermaid fins total, but you can do more or less. I piped scales on all the fins and then just filled in randomly with colors. This is your opportunity to have fun and do freestyle!

Once the Mermaid fins are complete, switch out the tips for #199, #21 and #32 and pipe dollops on the top all the way around the cake for the boarder.

If you want to add sand to the top, add the graham crackers to a food processor and grind until you have a sand like texture. Sprinkle the sand all on the top of the cake.

Eat cake!

Baker’s Note: To make this cake gluten free, just substitute the all natural cake flour for an organic gluten free flour mix. Also, make sure to either omit the sand or use gluten free graham crackers.

 

Recipe by Mimi's Cookie Bar

 

 

 

Flower Cupcakes

Makes 2 Dozen Cupcakes

Ingredients-Cupcakes
2 sticks (226 g.) organic butter, softened
340 g. organic sugar
1 T. + 1 tsp. organic lemon flavor
4 organic large eggs
1 cup organic heavy whipping cream
340 g. all natural cake flour
1 tsp. baking powder
1 tsp. sea salt

Ingredients-Frosting
3 sticks (340 g.) organic butter, softened
680 g. (24 oz.) organic powdered sugar, sifted
1 T. organic coconut extract
ColorKitchen-Pink, Blue and Yellow Dyes

Ingredients-Chocolate Frosting
2 T. organic butter, softened
15 g. organic Dutch cocoa, sifted
42 g. organic powdered sugar, sifted
1 tsp. water

Tools
Piping Bags
Decorating tips #127, 864, 846, 56

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and lemon flavor. Mix on low until all ingredients are combined.

Add the eggs and mix until combined.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cake flour and and cream in together and mix on low until you have a smooth cake batter.

Line two cupcake pans with liners, and fill cupcakes three-quarters full.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Allow cupcakes to cool before frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and coconut extract. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

flower cupcakes

Separate the frosting into four separate bowls, each bowl should weigh about 255 g.

In one bowl, color it pastel yellow by adding ½ tsp. ColorKitchen Yellow Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the second bowl, make pastel purple by adding ⅛ tsp. ColorKitchen Pink Dye and  ⅛ tsp. ColorKitchen Blue Dye. Stir to combine completely. Put in a piping bag with decorating tip #127.

In the third bowl, make pastel pink by adding ¼ tsp. ColorKitchen Pink Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the last bowl, add ⅛ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Yellow Dye to create a pastel orange. Stir to combine completely. Put in a piping bag with decorating tip #864.

In your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cocoa and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Put the chocolate frosting in a piping bag with decorating tip #56. Set aside.

To frost the pink and yellow cupcakes (like Roses), start in the middle and work your way to the outer edge in a circular motion.

To frost the pastel orange cupcakes, make dollops around the boarder, then in between each dollop, make another dollop on top, finally make the last dollop in the center.

To frost the lavender cupcakes, start with the piping bag in the center of the cupcake, with the smaller end of the tip towards the inside and the larger part of the tip towards the outside. In a swooping motion, make a petal. Right next to it, make another, and another until you’ve gone around the entire cupcake. In between the first two petals, make another petal and complete a second row on top.

Using the chocolate frosting, pipe small dollops in the center of the flower in a circle to cover up the beginning parts of the petals.

Eat flower cupcakes!

Store in a cake dome.

Baker’s Note: To make brighter colors you can double the amount of food coloring. You can also make different colors! To make these cupcakes gluten free, just substitute the cake flour for an organic gluten free flour blend.

 

 Recipe by Mimi's Cookie Bar

Easter Bunny Cookies

Bunny Easter Cookie

Jes Best Cutout Cookies-Recipe by Jes Lahay

Makes: 24 cookies
Prep 1 hour
Cook 12 mins
Inactive 2 hours, 30 mins
Total 3 hours, 42 mins

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
¼  teaspoon kosher salt
+
1 ¼  cups chilled unsalted butter, cut into ½" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla or lemon extract

Directions

  1. Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
  2. Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.
  3. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
  4. Separate dough in half and form two smooth discs for rolling.
  5. Roll each disc to desired thickness (⅛"-¼ ") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
  6. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
  7. When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.
  8. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.
  9. Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.
  10. Preheat oven to 325º
  11. Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.
  12. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Notes

Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.

Jes Best Royal Icing-Recipe by Jes Lahay

Prep 20 mins
Total 20 mins

ColorKitchen natural food colors

Ingredients
970 g [2 lb bag] confectioners' sugar, no need to sift
80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
+
½ cup water
4 tablespoons water
ColorKitchen color packets

Directions

  1. Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and salt on low for just a bit to incorporate evenly.
  2. Slowly add ½ cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.
  3. Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.
  4. Separate into clean, oil-free containers and tint with gel food coloring.
  5. This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.
  6. Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.

Recipe: whisk & wander

Easter Egg Sprinkle Cookies

Makes: 3 Dozen Cookies

Ingredients-Cookie
2 sticks (227 g.) organic butter, softened
142 g. organic powdered sugar, sifted
2 tsp. organic almond extract
255 g. organic flour
3 packets ColorKitchen Foods Rainbow Sprinkles

Ingredients-Topping
340 g. (12 oz.) organic white chocolate, chopped
ColorKitchen Foods Pink, Yellow, Blue Food Dyes 

Directions
Preheat oven to 350 degrees.

In a shallow bowl, add the sprinkles. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and almond extract. Mix on low until all ingredients are combined.

Add the flour and mix until combined.

On a baking sheet fitted with parchment paper, hand form egg shaped cookies. This is really simple, just make a ball and then squeeze each side a little to create a point. Each dough ball should be about 1.5” in diameter.

Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.

Bake for 13 minutes.

Allow cookies to cool before beginning next step.

In a double boiler, add the white chocolate and melt until three-quarters melted. Remove from heat and stir vigorously until completely melted.

Separate the white chocolate into four bowls.

Sprinkle a little bit of pink dye into one bowl, yellow in another, blue and yellow to create green in another and pink and blue to create purple. Use equal parts of each when combining the colors. To get pastel colors, it is too little of an amount to measure so be careful not to sprinkle too much or you’ll end up with a brighter color.

Stir each bowl of chocolate to combine the dyes completely.

Dip the bottom (the non sprinkle side) of each cookie in different colored chocolate. Set them chocolate side down on a baking sheet with parchment paper.

Allow to set until cool or in the fridge.

Eat cookies!

Store in a cool dry place, or in the fridge.

Baker’s Note: To make these cookies gluten free, substitute the organic flour for 227 g. organic gluten free flour blend and 57 g. organic coconut flour.

Mammoth Lakes – bake at 350 for 11 minutes

- Recipe by Mimi's Cookie Bar

Blueberry Passion Fruit Cake (gluten-free)

Makes 3 Layer 6" Cake

Ingredients-Cake
1 stick (113 g.) organic butter, softened
212 g. organic sugar
1 tsp. organic vanilla extract
3 (102 g.) organic large egg whites
½ cup (113 g.) organic sour cream
¼ cup organic milk
170 g. organic gluten free flour blend
½ tsp. sea salt
½ tsp. baking powder

Ingredients-Filling
142 g. organic blueberries (you can use fresh or frozen)
70 g. organic sugar
¼ cup water

Ingredients-Frosting
2 ½ sticks organic butter, softened
567 g. organic powdered sugar, sifted
¼ tsp. organic passion fruit flavor (find here)
1 T. milk
ColorKitchen food colors
 

Topping
85 g. organic walnuts, chopped

Directions

  1. Make the filling first. In a medium pot add the blueberries, sugar and water. Cook over medium heat until the mixture has reduced by half and you have a thick compote. You can do this the day before and store in the fridge overnight. Just make sure this mixture is cooled completely before assembling the cake.
  2. Preheat oven to 350 degrees.
  3. In the bowl of your stand mixer fitted with whisk attachment, add the egg whites. Whisk until stiff peaks form. Remove and put in a separate bowl.
  4. Using the same mixing bowl (no need to wash), with the paddle attachment add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.
  5. In a separate bowl, add the gluten free flour, salt and baking powder and whisk together.
  6. Add the sour cream, milk and flour mixture to the mixing bowl and mix on low until combined.
  7. Add the egg whites to the butter mixture and fold in. Keep stirring until you have a smooth cake batter.
  8. Line three 6” cake pans with parchment paper and pour batter evenly into each pan, about 255 g. each.
  9. Bake for 17 minutes or until a wooden pick inserted in center comes out clean.
  10. Once the cake has cooled, start the frosting. In the bowl your stand mixer fitted with paddle attachment, add the butter, powdered sugar, milk and passion fruit flavor. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.
  11. On a cake stand or cake spinner, place the first cake layer and spread a very small amount of frosting onto the cake, you want this to be very thin.
  12. Put some frosting in a piping bag with decorating tip #804 (or no tip at all). Pipe a boarder around the edge of the cake, this will hold in the blueberry filling.
  13. Put half of the blueberry filling into the middle and spread out evenly.
  14. Top with the second cake layer and repeat this process.
  15. Crumb coat the outside of your cake to seal in all crumbs and filling.
  16. Frost the outside of your cake smooth.
  17. Add the chopped walnuts to the boarder around the bottom half of the cake.
  18. With the remaining frosting, separate it into five small dishes. Color each dish blue, yellow, red, purple and green. For red use pink and yellow (a little more yellow than pink), for purple use equal parts blue and pink and for green equal parts yellow and blue. The more color you put in the darker the colors will be, I used a lot to get these bright colors. When adding colors into each dish, add a splash of water, this will help make the colors combine better and also be more vibrant.
  19. Once the colors are made, put each into a piping bag with a decorating tip. You can use ay tips you want. But, I used used tip #30 for blue, for purple I used tip #164, for yellow I used tip #26, for red I used tip #32 and for green I used tip #21.
  20. Pipe any design you like on the cake, just wing it and have fun!
  21. Eat cake!
  22. Store in the fridge.

Baker’s Note: To make this cake not gluten free, just substitute the organic gluten free flour blend for all natural cake flour.

 Recipe by Mimi's Cookie Bar

 

 

 

Rainbow Sugar Cookie Cake

Makes: 9” Cookie Cake

Ingredients-Cookie Cake
½ stick (57 g.) organic butter, softened
57 g. organic sugar
35 g. organic powdered sugar, sifted
½ tsp. organic vanilla extract
¼ tsp. organic cinnamon
1 organic large eggs
148 g. organic flour
¼ tsp. sea salt
¾ tsp. baking powder
57 g. ColorKitchen Foods Rainbow Sprinkles

Ingredients-Frosting & Decorating
1 stick (113 g.) organic butter, softened
340 g. organic powdered sugar, sifted
2 T. organic milk
1 T. water
1 tsp. organic vanilla extract
ColorKitchen Foods Pink, Blue & Yellow Food Dyes
2 g. organic Dutch cocoa
All natural SunDrops, yellow ones only
Ateco decorating tips #96, 24, 56

Directions
Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined.

Add the egg and mix on low until combined, scrape sides of bowl and mix more if needed.

In a separate bowl add the flour, salt and baking powder. Whisk to combine.

Add the flour into the mixing bowl and mix on low until combined.

Add the sprinkles and mix to combine completely.

Place a parchment paper round in the bottom of a 9 inch cake pan. Form the cookie dough into the pan so it’s even.

Bake for 16-17 minutes.
Once the cookie cake has cooled, start the frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and vanilla extract.

Separate the frosting equally into eight different bowls, each should have about 57 g. frosting.

One bowl, you’ll leave white for the boarder of the cake. Put this in a piping bag with decorating tip #96.

In one of the bowls, add the cocoa and stir to combine completely. If you want a darker brown for the pot, you can always add more cocoa. Put this in a piping bag with decorating tip #56.

In the other six bowls, you’ll color them pink, orange, yellow, green, blue and purple. You can go as bright (like I did) or light (if you want a pastel look) as you want. You will have to just sprinkle food dye into the bowls, you use such a small amount that it doesn’t register on a scale, so I don’t have measurements for the colors.

For pink, use the pink food dye. For orange, use equal parts of pink and yellow. For yellow, use the yellow food dye. For green, use equal parts blue and yellow. For blue, use the blue food dye. And for purple, use equal parts pink and blue.

Once all the frosting is colored, start with the white and do the boarder of the cake first.

Then, make the pot of gold wherever you want to put it on the cake. Add the yellow sun drops in the top and use the remaining brown frosting to put little drops of frosting on the backs of the sun drops so they stick to the cake. I put some gold pieces trickling out of the pot too.

Using decorating tip #24, add the pink frosting to decorating bag first and make the pink part of the rainbow from the white boarder to the pot.

Repeat with orange, yellow, green, blue and purple.

Eat this rainbow cookie cake! - Recipe by Mimi's Cookie Bar

Baker’s Note: To make this gluten free, just substitute the organic flour for 155 g. organic gluten free flour blend.

 

Valentine’s Day Cake

Valentine's Cake

Ingredients-Cake
1 stick (113 g.) organic butter, softened
170 g. organic sugar
½ tsp. organic ground vanilla bean
2 organic large eggs
½ cup organic milk
43 g. organic Dutch cocoa
127 g. all natural cake flour (or organic gluten free flour blend)
½ tsp. sea salt
½ tsp. baking powder

Ingredients-Inside Frosting
1 stick (113 g.) organic butter, softened
227 g. organic powdered sugar, sifted
2 tsp. all natural cherry flavor
1 tsp. ColorKitchen Foods Pink Food Dye

Ingredients-Outside Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. organic powdered sugar, sifted
1 T. water
tsp. Color Kitchen Foods Pink Food Dye (in 8 oz. of frosting)
ColorKitchen Foods Heart Sprinkles

Ingredients-Hard Candied Hearts
57 g. corn syrup
227 g. sugar
¼ cup water
¼ tsp. Color Kitchen Foods Pink Food Dye
2 tsp. organic cherry flavor

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla bean. Mix until combined.

Add the eggs and mix just slightly.

Add the cake flour (or gluten free flour if you’re making this gluten free), cocoa, salt and baking powder in a bowl and whisk together.

Add the milk and flour mixture to the mixing bowl, and mix on low until combined. Scrape sides of bowl and mix again until combined into a smooth cake batter.

Valentine's Cake

Line three 6” cake pans with parchment paper and measure batter evenly into each pan, about 213 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

While the cake is cooling, make the candy hearts.

Grease a silicone mat and heart cookie cutters, set aside.

In a medium pot add the sugar, corn syrup and water. Heat with a candy thermometer until 300 degrees.

Remove from heat and immediately add the Pink Food Dye and stir vigorously to combine so it does not clump.

Then add the cherry flavor, stir to combine.

Pour candy into the heart shaped cookie cutters.

Allow candy to cool.

In the bowl of your stand mixer fitted with paddle attachment, start the inside frosting first. Add the butter, powdered sugar, cherry flavor and pink food dye. Mix on low until all ingredients are combined, then speed up mixer to high for 1 minute or until light and fluffy. Scrape the bowl and mix again to make sure all color is mixed completely.

On a cake stand or cake spinner, place the first cake layer. Add a generous amount of frosting and top with the second cake layer. Repeat this process with the other two cake layers.

Crumb coat the outside of the cake. Allow to set or cool in the freezer for about 10 minutes.

In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Remove 170 g. frosting and add tsp. Pink Food Dye, stir to combine completely. Set aside.

With the white frosting, frost the outside of the cake smooth. Chill for about 10 minutes in the fridge or freezer.

Using the light pink frosting, place small amounts of frosting in globs on the lower half of the cake. With a cake scraper, scrape off the frosting leaving a smooth pink finish. Repeat until you get the amount of pink desired.

Put the remaining pink frosting in a piping bag with decorating tip #199. Pipe a shell boarder on the bottom of the cake.

Using the pink frosting in the piping bag, pipe frosting on the backs of however many hearts you’d like to place on the cake. Place them on the cake.

Using ColorKitchen’s Heart Sprinkles, sprinkle them on the top of the cake as you like.

Eat cake!- Recipe by Mimi's Cookie Bar

 

 

Snowflake Lemon Ginger Sugar Cookies

Makes 2 dozen

Ingredients-Cookies
 1 stick organic butter, softened
198 g. organic sugar
1 tsp. organic vanilla extract
½ tsp. organic ginger
2 organic large eggs
1 organic large egg yolk
255 g. organic flour
1 ½ tsp. baking powder
½ tsp. sea salt

Ingredients-Flood Icing
75 g. organic egg whites (about 1-2 organic large egg whites)
263 g. organic powdered sugar
¾ tsp. organic lemon flavor
ColorKitchen Foods Green, Blue and Pink Dye Packets

Ingredients-Piping Icing
30 g. organic egg whites
150 g. organic powdered sugar

Extras
3 ½” round cookie cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
decorating tips #4 and #2 (these numbers are Ateco brand)

Directions
Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, vanilla extract and ginger. Mix on low until all ingredients are combined. Add the eggs and egg yolk and mix just slightly.

In a separate bowl, add the flour, salt and baking powder and whisk together. Add the flour mixture into the butter mixture and mix on low until combined.

Flour a surface and start with a portion of the dough. Roll out to ¼" thick and cut out cookies with a 3 ½" circle cookie cutter. The one I used had little scallops on it, but you could use any round one you like.

On cookie sheets with parchment paper, place the cut out dough at least 1” apart. Bake for 10 minutes.

Once the cookies are cooled, start the flood icing first.

In a stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Add the lemon flavor in and mix to combine.

Separate the icing into three different bowls. In the first bowl, add 1/8 tsp. of the blue dye. In the second bowl, add 1/8 tsp. blue and ¼ tsp. pink to make lavender. In the third bowl, add 1/8 tsp. green to make mint. Make sure to stir the colors in so they dissolve completely.

Put the icing in piping bags with decorating tip #4. You can do one at a time if you only have one #4 tip.

snowflake icing sugar cookies

Pipe a circle around the outside of the cookies. Let sit for 10-15 minutes, or until the icing has hardened.

Then, flood the icing in the middle of the cookie. Do this by putting a good amount of icing in the middle and then I use the back of a spoon to spread it out to the outer circle that you piped first. The outer circle helps hold the icing in.

Complete all the cookies with the three colors of icing using this method.

Allow the cookies to set at least 15 minutes or until they are hardened completely.

In the bowl of your stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Put this icing in a piping bag with decorating tip #2. Pipe snowflakes onto the cookies any way you like! Allow to set before storing. Store in an airtight container.

- Recipe by Mimi's Cookie Bar

Glazed Christmas Tree Meringues

Christmas Tree Meringues

Ingredients-Meringues
6 large egg whites, room temperature
1 ½ cups granulated sugar
2 teaspoons cornstarch
1 teaspoon distilled white vinegar

Directions
1. Preheat oven to 300 degrees with racks in upper and lower thirds. Line 2 large rimmed baking sheets with parchment.

2. Place the egg whites and granulated sugar in a mixer bowl set over a pot of simmering water and heat, whisking occasionally, until sugar is dissolved and mixture is hot, about 3 minutes.

3. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until stiff dry peaks form and bottom of bowl is cool to the touch, 3 to 5 minutes. Fold in the cornstarch and vinegar. Transfer meringue to a large pastry bag fitted with a large open star tip (such as Ateco #829).

4. Pipe small dots of combined meringue in corners of prepared baking sheets to secure parchment. Holding pastry bag at a 90-degree angle about ½ inch above parchment, pipe base layer of each tree, about 2 inches in diameter, in a swirling fashion. Pipe a smaller layer on top, followed by an even smaller top layer.

5. Transfer baking sheets to oven and reduce heat to 200 degrees. Bake until meringues feel firm but are still pliable and are not taking on any color, about 2 hours. Let cool completely on baking sheets on wire racks. Trees can be stored in a single layer (without touching) in an airtight container up to 1 week.

Holiday_Merangues_Single_blog.jpg

Ingredients-Glaze
3 large egg whites
4 cups powdered sugar
½ teaspoon cream of tartar
ColorKitchen colored powders: green, red and yellow
glycerin or water for mixing colors     

Directions
1. Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as meringues have cooled.

Or, you can cover and chill up to 1 week. Bring to room temperature before using.

2. Separate the glaze into 3 bowls. One large bowl for the green and 2 tiny bowls for the red and yellow. In separate bowls mix ColorKitchen powders with glycerin or water to form a smooth paste. Starting slowly add a little color to the glaze. Continue adding color until you like the colors of the glazes. Cover your bowls of colored glaze well with plastic to avoid them drying out until you are ready to start decorating.

3. The red and yellow glaze should be fairly stiff for piping the star and the tiny red dots. The green however needs to be very runny for dipping the trees. Before you start adding green ColorKitchen paste, add some additional egg white to the bowl and whisk gently till you like the consistency.

4. Set a sheet of parchment paper on a baking sheet for drying your trees. Holding the bottom of the tree dip the tree in your green glaze. Roll it around to get the sides if your bowl is not very deep. Lift up the tree and let the excess glaze drip off into the bowl. Then gently set your tree on your baking sheet to dry. Repeat with remaining trees.

5. Once your trees are dry to the touch, you can pipe on the star top and the red dots for decorations. Use either a tiny round pastry tip or a piece of parchment rolled into a cone and snipped at the tip.

6. Once your trees are finished let them dry over night before storing them in a single layer in an airtight container for a week.

- Recipe by chef Rose Archer

     

Pumpkin Spice Cake: Hand Painted with Fall Leaves

watercolor frosting pumpkin cake

Makes one 9” cake

Ingredients-Cake
½ cup unsalted butter, room temperature
1 ¼ cups firmly packed light brown sugar
2 large eggs, room temperature
1 cup pure canned pumpkin puree
1 teaspoon pure vanilla extract
2 cups sifted cake flour
¼ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
teaspoon ground cloves
½ cup buttermilk, room temperature

Directions
Preheat the oven to 350 degrees F. Butter, or lightly spray with a non-stick vegetable spray, two - 8 inch (20 cm) cake pans. Then line the bottom of each pan with a round of parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated (the batter will look curdled).

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the batter, in three additions, beginning and ending with the flour mixture. Evenly divide the batter between your two pans. Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Ingredients-Cream Cheese Frosting
8 ounces full fat cream cheese, room temperature
¼ cup butter, room temperature
1 ½ tablespoons pure maple syrup
3 cups confectioners' (powdered or icing) sugar, sifted

Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioners' sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.

Ingredients-Royal Icing
1 egg white
1 lb powdered sugar
½ teaspoon lemon juice
ColorKitchen food coloring

Using a stand mixer, combine the egg white and lemon juice. Add some of the sifted powdered sugar and start the mixer on low. Keep adding sugar until the icing is a white, smooth, runny consistency. If it gets too thick add a tiny bit of water. If it gets too runny add a little sugar. We left our royal icing white to create a blank canvas on the cake but if you would like to have a colored background go ahead and color the royal icing by mixing a little ColorKitchen food colored powders with a little glycerin or water to make a smooth paste. Then add a little colored paste to the royal icing. Once icing is done keep it covered tightly with plastic so it won't dry out.

watercolor frosting technique

Assemble: Place one of the cake layers on your serving plate. Frost with a layer of icing. Place the second cake on top of the first layer and frost the top and sides of the cake. Make the top as absolutely flat as you can. Using a piping bag, pipe a border around the top edge of the cake. Refrigerate cake till completely cold. Once the cake is cold pour a thin layer of the royal icing over the entire top of the cake. Let it sit at room temp until the royal icing is dry to the touch. This could take a few hours. Once the royal icing is dry, it is ready to be painted. Mix an assortment of ColorKitchen colors in little bowls with a tiny bit of water. Mix until smooth and runny. We used yellow, red, green and a mix of all three to make a darker brownish green color. Using clean paintbrushes begin painting your cake in any way you like!

The cake can be chilled for a day, but overnight and the royal icing will begin to soften in the condensation. It won't ruin your cake but it will change the look slightly. Take your cake out of the fridge to warm up a bit before serving. 

- Recipe by chef Rose Archer

Chocolate Halloween Cupcakes with Royal Icing Decorations

Halloween Cupcake

Makes 12-14 cupcakes

Ingredients-Cupcakes
½ cup (1 stick) unsalted butter
2 ounces semi-sweet baking chocolate
2 large eggs, at room temperature
¾ cup granulated sugar
2 teaspoons vanilla extract
½ cup sour cream, room temperature
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Directions
Preheat the oven to 350F degrees. Prepare one pan (or maybe two) with cupcake liners.

Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth (about 1 minute).

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

Slowly add in the flour mixture, about ¼ cup at a time with the stand mixer on low.

As soon as you are done adding the flour turn the mixer off. You do not want to over-mix! The batter will be very thick.

Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Ingredients-Vanilla Cream Cheese Frosting
12 oz cream cheese, room temperature
1 stick butter, room temperature
1 Tbsp vanilla extract
4 cups powdered sugar, sifted
ColorKitchen Powder, red and yellow

Directions
In the bowl of a stand mixer with the paddle attachment, mix the cream cheese, butter and vanilla until very smooth on medium speed. Turn the mixer down and slowly add the powdered sugar a little at a time. If your frosting seems thin add more sugar. If your icing seems stiff add a tablespoon of milk. Mix red and yellow Color Kitchen powders into a little bowl with water or glycerin to form a smooth orange paste. Starting slowly add the orange paste to the frosting until you like the color. 

Using a piping bag or a ziplock bag with a corner cut off, put a star tip into the bottom. Fill bag with frosting and frost your cupcakes.

Ingredients-Royal Icing for Decorations
2 egg whites
2 lb icing sugar sifted (not all may be used)
1 tsp lemon juice
ColorKitchen food coloring powders

Directions
Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping. 

When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.

Runny icing:

Take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing is thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the amount of air bubbles in your icing.

Divide your royal icing between a few small bowls for coloring. Mix your Color Kitchen powders with a little water or glycerin to form a smooth paste. I added red and yellow to make orange for the pumpkins. Begin slowly adding the color paste to your royal icing until you like the color.

Using a black felt tip pen draw shapes on a sheet of parchment paper. I searched google images to find Halloween clip art to print out and use to trace the shapes of pumpkins, ghosts, cats etc…Once you have the shapes drawn on your sheet of parchment, cover that sheet with a clean sheet of parchment. This will be the sheet you pipe your royal icing onto. Using the technique in the video below. The dark brown decorations were made with dark chocolate. Pipe a triangle “stem” onto the bottom of each decoration so you have something to stick down into the frosting.

Excellent video showing the technique for icing cookies with royal icing.

- Recipe by chef Rose Archer

 

Shortbread Cookies with Candied Flowers and Herbs

candied flower shortbread cookie

Makes 16-18 cookies depending on size of cutters

Ingredients

Cookies
⅓ cup rice flour
1½ teaspoon kosher salt
2½ cups all-purpose flour, plus extra for rolling dough
1 cup (2 sticks) plus 6 Tbsp. unsalted butter, cut into pieces, room temperature
¾ cup granulated sugar
candied flowers and/or herbs for decorating

Glaze
3 large egg whites
4 cups powdered sugar
½ teaspoon cream of tartar
ColorKitchen color packets
a couple drops of glycerin or water for mixing colors

Directions

candied flower shortbread cookie

Glaze
Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate (it can be covered and chilled up to 1 week), but it can be used as soon as cookies have cooled.

Bring to room temperature before using. In separate bowls mix ColorKitchen powders with a couple drops of glycerin or water to form a smooth paste. Starting slowly add glaze to colors. Stir and continue adding glaze until you have reached the desired intensity of color. Beet red will make a pink glaze, yellow with a bit of beet red makes an orange, and the bluish-green glaze was made by mixing blue with a little yellow.

Cover your bowls of colored glaze well with plastic to avoid them drying out until you are ready to start decorating. 

Shortbread
Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl. Using a stand mixer with the paddle on medium-high, beat butter and sugar until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Form into a flat disk and wrap in plastic and chill at least 2 hours, and up to 2 days.

Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to ⅛” thick. Using large cutter, cut out 16 rounds, re-rolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.

Decorating
Ice your cookies using the instructions in the link below. This method is called “flooding”. While the icing is still wet add your candied flowers in any design you like. Let them dry completely before storing them in a single layer in an air-tight container.

Excellent video showing how to ice cookies.        
How to make candied flowers.

- Recipe by chef Rose Archer

Lemon-Vanilla Cheescake

Lemon Cheescake

Ingredients-Crust
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
15
graham crackers (3-by-5 inch)
¼ cup sugar
¼ teaspoon coarse salt

Ingredients-Filling
2 ½ pounds bar cream cheese, room temperature
1 ½ cups sugar
Finely grated zest from 1 lemon, plus 2 tablespoons fresh lemon juice
1 vanilla bean, split and the inner seeds scraped out
½ teaspoon salt
4 large eggs
1 cup sour cream

Ingredients-Topping
1 ½ cups sour cream
2 tablespoons sugar
1 yellow ColorKitchen color packet (other colors can be substituted)

Directions
1. Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture firmly into bottom using the back of a measuring cup. Bake until set, 10-12 minutes; let cool. Reduce oven to 300 degrees.

2. Set a kettle of water to boil. Make filling: Using a food processor, blend cream cheese and sugar till smooth. Add lemon zest and juice, and salt. Add the sticky inner seeds of the vanilla bean. (Stick vanilla bean pod in your sugar jar for vanilla scented sugar.) Add in eggs, one at a time, scraping down side of bowl after each addition. Add in sour cream.

3. Wrap entire underside of pan in foil. Use multiple sheets if you need. Make sure the foil is very secure. Pour in filling; place in a roasting pan. Place the roasting pan in the oven. Gently pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 ¾ hours. Remove pan from water.

4. Whisk the sour cream and sugar together. Then put about cup of the mix into a separate bowl and add ColorKitchen color, after mixing with ¼ -½ tsp glycerin or water to dissolve. 
 

5. Cover the top of the warm cheesecake with the white sour cream mix. Spread smooth. Put the colored sour cream into a pastry bag or a small ziplock bag with the corner cut off. Pipe the mixture into small lines across the entire top of the cheesecake. Then, using a butter knife, begin dragging the knife through the lines in the opposite direction. 

6. Place the cheesecake, without water, back into the oven for 10 minutes to set the topping. Let the cheesecake cool completely. Run a paring knife around the edge of the cheesecake to loosen from pan. Refrigerate till completely cold. Once chilled, carefully remove the edge of the springform pan. Use a spatula to smooth sides of cheesecake. Keep cheesecake covered with plastic wrap in the fridge for 5 days.

- Recipe by chef Rose Archer

 

White Wine Gelatin with Fresh Berries

Makes: 3 ½ cups

Ingredients
1 cup of your favorite white wine (we used Riesling)
1 Tbsp unflavored gelatin powder
1 cup water
1 Tbsp lemon juice

½ a vanilla bean, split and the seeds inside scraped out (optional)
¼ cup sugar (or more for dry wine) 
2 ColorKitchen color packets (we used Beet Red & Yellow)
raspberries and blueberries, or other fresh berries

Directions
Put ½ cup cold water into a small saucepan
Add gelatin & allow to soak for a few minutes

Place saucepan over low heat & stir until the gelatin dissolves
Stir in the lemon juice, vanilla bean & sugar

Continue stirring until the sugar dissolves & remove the pan from heat
Add the remaining
½ cup of water & wine
Taste the gelatin, add more sugar if needed


To make the alternating layers of colored gelatin you will need to divide the liquid into two bowls. Begin adding ColorKitchen colors (dissolved into water or glycerin) to your liquid a little at time until you like the color. Use any color combination you like.

Choose your molds. This could be wine glasses, juice glasses, small glass bowls, or one large bowl that you un-mold onto a plate for serving.

Place a few pieces of fruit in the bottom of your mold and spoon in just enough gelatin to cover the fruit. Place in the refrigerator until fully set up. Keep your remaining 2 bowls of gelatin at room temp so they do not solidify. Once your first layer is set add your next kind of fruit and layer your second color of gelatin. Again, chill until layer is fully set. Repeat steps. Once finished cover your mold with plastic wrap to protect the gelatin from absorbing odors. The gelatin can be stored for 5 days chilled.

To un-mold a large bowl onto a plate, run the back of the bowl under running hot water to soften the gelatin slightly. Place a plate over the bowl and carefully turn the mold over. The gelatin should release onto the plate.

To serve, garnish with whipped cream.


Possible other fruits : any berry, grapes, kiwi cubed, orange sections, cherries, peach slices

- Recipe by chef Rose Archer

Easy Strawberry Shortcake

Enjoy a cool jar of strawberry shortcake this 4th of July.

Makes: 4 servings

Ingredients:

1 lb. strawberries, thinly sliced
Juice of 1 lemon
1 cup organic sugar
2 cups whipping cream
Angel food cake (store-bought, set of 4 small)
1-2 ColorKitchen Blue Color Packet
4 (16-ounce) mason jars

Instructions:

Mix strawberries, lemon juice, and sugar in bowl and set in refrigerator overnight.
In a small bowl, mix 1 or 2 Blue Color packets with a couple drops of water. Set aside for a couple minutes and stir again until fully dissolved.
Place ½ cup of plain whipped cream aside.
Mix remaining whipping cream in cold metal bowl with blue color.
Break shortcake into small chunks and place in bottom of jar.
Put a dollop of blue whipped cream on top of shortcake.
Add a couple spoonfuls of strawberry mix, then repeat layers.
Top with plain white whipped cream, a strawberry. 

Enjoy!

 

Mustache Cookies-Colored Icing

Make dad some extra special cookies this Father's Day using our simple icing recipe colored by nature.

Mustache_cookies_med.jpg

Makes: 2 dozen cookies

Ingredients
3 cups powdered sugar
¼ tsp vanilla extract
4 Tbsp milk (add more milk as desired)
1-2 (per color) ColorKitchen food color packets

Directions
Mix ingredients together until smooth
Take ¼ cup mixed icing and place in small bowl
Add 1-2 packets of color
Blend until all the color has dissolved
Drizzle on cookies, or use icing bottle

Mixed icing will last for several weeks refrigerated.

Best Naturally Colored Rainbow Cake

Naturally Colored Rainbow Cake

Use ColorKitchen colors from nature to make a rainbow layered cake.

Best Natural Rainbow Cake Recipe

Ingredients
2 cups white sugar
1 cups butter
4 eggs
4 tsp vanilla extract
3 cups all-purpose flour
3 ½ tsp baking powder
1 cup milk

Directions
1. Preheat oven to 325 degrees F. Grease and flour five 6 inch cake pans (¾" thick). Each pan holds a generous ½ cups batter. Wilton offers a complete set of 5. 

2. Cream together the sugar and butter in a medium sized bowl. Next, beat in the eggs, and then stir in the vanilla. In another bowl, combine flour and baking powder. Add to the creamed mixture and blend thoroughly. Next add milk and stir until smooth.

3. For yellow, in a small bowl, mix 2 yellow packets with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For orange, in a small bowl, mix 2 yellow packets with 1 beet red packet with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For pink, in a small bowl, mix 2 beet red packets with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For green, in a small bowl, mix 2 yellow packets and a 1 blue packet with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

For blue, in a small bowl, mix 2 blue packets with just a couple drops of water. Stir until dissolved. Add color to a generous ½ cups of batter and blend. Pour or spoon batter into the prepared pan.

4. Bake for 20-25 minutes. Use a toothpick to see if batter is baked in the middle. 

5. When cakes are done, let cool completely before frosting.

Refreshing Blue Lemonade

Makes: 10 glasses of lemonade

Ingredients
½ gallon natural or organic lemonade
½ ColorKitchen Blue Color Packet
1 lemon
1 tray ice cubes

Directions
Mix blue color in a small dish with a couple drops of water until completely dissolved
Fill ½ gallon pitcher with lemonade
Add thinly sliced lemon
Pour in liquid blue coloring and mix with spoon
Pour into jugs with ice cubes

Enjoy!

 

Mini Cheescakes Swirls

Enjoy a scrumptious mini dessert (or two) this Mother's Day.

Yields: 1-1/2 dozen

What You Need

1 cup graham cracker crumbs
3 Tbsp butter, melted
8 ounces cream cheese, softened
cup cane sugar
1 tsp vanilla extract
1 large egg, lightly beaten
1 ColorKitchen color packet
Fresh raspberries or fondant for decoration

Instructions

Preheat oven to 350°. In a small bowl, pour melted butter into graham cracker crumbs and mix. Take a small spoonful of mix and put into the bottom of 18 paper-lined mini muffin cups. Press crust gently with fingers.

In another small bowl, take warm (room temp) cream cheese, sugar and vanilla and stir until smooth. Add egg and mix on low speed for just a minute. Take a spoonful and pour on top of crusts so that the cups are 3/4 full.

In a separate, small bowl mix color from packet with a couple drops of water and let dissolve. Take a couple drops of color liquid and drip in the center of the cheesecake. Swirl color around cheese center with a spoon or toothpick.

Bake 12-14 minutes or until centers are set. Cool before removing from pan. Refrigerate at least 1 hour.

Top cheesecakes with raspberries or fondant and serve.

 

 

Chocolate Fondant Seedlings

Celebrate Earth Day with these little cute little chocolate cups sprouting with naturally colored green fondant seedlings!

 

What You Need

Chocolate cups
Chocolate cookies
½ cup Fondant
1 Blue and 1 Yellow ColorKitchen packet

 

Instructions

Break up cookies and place into chocolate cups, for seedling "soil".

Add 1 Yellow and ½ Blue color packet in a small bowl and mix with a couple drops of glycerin or water.

Mix green color paste into ½ cup fondant and knead with hands until fondant is completely blended with color.

Roll fondant into thin strips and make leaf and grass shapes.

Place green seedlings in cups and serve!