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Haloween Mice Cake

Haloween Mice Cake


Mix the ingredients well pt.blat last adding flour mixed with baking powder and cocoa powder. Then pour into a soufflé bowl and bake in the preheated oven for about 25 minutes in the middle over medium heat. Then it is tested to be baked, it is left to cool and when it has cooled it is cut into 2 discs and set aside. The soufflé bowl in which I baked the top is cleaned and covered with food foil. Then place the first top on the bottom of the bowl.

ready pumpkin cream mixing almette cream with the puree of the baked pumpkin core, with the cinnamon powder and the sugar. Separately, prepare the gelatin soaked in a little water for 10 minutes, then boil it on the fire together with the carrot juice until it boils. let it cool again.

Then place the pumpkin cream over the first countertop and over the other countertop. Grease the edges and the final surface of the countertop with Finetti cream and then glue the cocoa flakes. Leave it to cool for at least 2-3 hours, after which it can be cut for the greedy.

From some eugenics and Milka chocolate pieces I made some dumplings that I put in the freezer for 10 minutes. When they harden, they are removed and greased with finetti cream everywhere. They are decorated with blueberry or black grape eyes, cereal ears. -in several pieces.)

From the slice of cut cake I cut the holes with the tool to remove the back to the apple and I placed the mouse next to it.


31 Scary-Easy Halloween Cupcakes To Make This Fall

These spooky cupcake ideas make Halloween so much sweeter.

Halloween is all about candy, but that's not the only sweet we'll be eating come October 31. These Halloween cupcakes are just as tasty, and way cuter. For even more holiday fun, check out these ridiculously awesome Halloween cakes and pumpkin cakes & mdashboth of which are in our collection of fun Halloween recipes.

Channel your inner vampire with these deliciously gory cupcakes.

Mimic the layers of candy corn you love so much with these adorable cupcakes.


16 Iconic Cakes in San Francisco

San Francisco has strong bakeries slinging sourdough and folding croissants, but it isn’t a party without cake. Whether you’re putting in an order for a special occasion or just vicariously ordering dessert on a Tuesday night, the city’s best cakes come from both bakeries and restaurants, crafted by acclaimed pastry chefs and cute neighborhood shops alike. From elaborately layered opera and princess cakes to Italian custard, Mission-style tres leches to Japanese cheesecake, there’s something to suit every sweet tooth. Plus, birthday party emergency resources, if you just need a set of cupcakes with American buttercream, like grandma always made them.

From old-fashioned faves to elaborate layers, here are the sweetest cakes in San Francisco, ordered geographically.

As of publication time, some of these restaurants offer seated indoor and outdoor dining. However, their inclusion should not be taken as endorsement for sit-down dining, as there are still safety concerns. Studies indicate that COVID-19 infection rates are lower for outside activities than dining indoors, but the level of risk involved with even outdoor dining is contingent on restaurants and their patrons following strict social distancing, face covering, and other safety guidelines.


70 Easy Halloween Cakes That Are Wickedly Impressive

These boo-tiful desserts will delight all of your party guests.

Looking for a fun Halloween cake to kick off spooky season in a sweet way? Whether you're looking to impress all of your Halloween party guests with an out-of-this-world cake that'll have them ooh-ing, aah-ing, or simply want a treat that kids or friends can enjoy enough to and ask for seconds (and thirds), we've got the cake here for you. Some are inspired by the creepiest, crawliest parts of Halloween & mdashblack cats, wicked witches, ghostly ghouls, scuttling spiders, and more & mdashand others are simple, easy to make, but won't look out of place next to the caramel apples and bowls of Halloween candy . But all of the recipes we've highlighted here are decorative, playful, and delightfully over the top.

And while each Halloween cake recipe is sinfully delicious in its own right, the truth is that when it comes to crafting a Halloween treat for the whimsical, the look of the final product is fair as important as the taste. It's got to be dramatic and unique enough to win over even your most discerning guests. Well, rest assured that these frightfully good treats get the job done & mdashand then some. They're stunning enough to double as Halloween centerpieces, and creative enough to serve as the only ice breakers you'll need at your next fall dinner party.

From a tongue-in-cheek Mississippi Blood Pie to a crafty bone palace made entirely of meringue, there’s something here for everyone & mdashfrom the kids to the grown-ups to the ghosts in your attic.

Up for a real-deal Halloween baking challenge? We've got one for you right here & mdashand it's just as rewarding as it looks. This creepy construction is built using not one, but two cakes. and it's decorated with the works.

Pumpkin custard, whipped cream, and shaved dark chocolate come together beautifully in this tabletop stunner. Your guests won't be able to stop staring.

This sheet cake, complete with sifted cocoa powder tracks, is perfect for a murder-mystery Halloween party.

The eye-catching "Help Me!" cake is simply a store-bought white cake with a few dark twists. (Talk about hands-off!)

Start with a store-bought frosted layer cake. Cut out a pair of arms and hands in black craft paper and tape to skewers to help them stand upright. Pile on a mound of "dirt" & mdash crumbled chocolate cookies & mdashto give it that "buried alive" vibe. Top vanilla-frosted cupcakes with edible fondant raven feathers. For an extra hair-raising element, add plastic critters around the cake.

Give a round cake real bite with our snake template and black nonpareils . Print the template place your printout beneath a sheet of parchment and trace the snake design. Cut parchment as indicated on the template to create a stencil.

Step 1: Prepare one box of cake mix (any flavor) for the package instructions divide the batter between two 9-inch round cake pans, and bake as directed. Let cool.

Step 2: Level the tops of both cakes. Frost the top of one cake with white buttercream, either store-bought or our recipe. Place the second cake atop it. Frost the entire two-layered cake.

Step 3: Center the snake stencil atop the cake and gently smooth flat. Fill in the stencil with nonpareils, pressing them softly into the icing with the back of a spoon. Chill the cake in your freezer for 15 to 20 minutes, then carefully remove the stencil. Use a toothpick to clean up any stray nonpareils.

How to level a cake: Set the cake atop a cake stand then carefully slice away the rounded top with a serrated knife, turning the stand as you go.

Weave a tangled web & mdashfrom melted marshmallows & mdashfor this elegantly eerie dessert.

Step 1: Prepare two boxes of cake mix (any flavor) for the package instructions. You'll need two round cake pans: one 4 "W x 4" H the other 7 "W x 4" H.

Trace the base of one pan onto parchment cut out and place in the bottom of that pan. Repeat for the other pan. Coat the inside of both pans, including parchment liners, with cooking spray.

Step 2:Apportion cake batter between pans. In a 350 & degF oven, bake the smaller cake for 25 to 30 minutes and the larger cake for 45 to 50 minutes. Let cool.

Step 3: Level the top of each cake. Frost the top of the larger cake with white buttercream. Then center the smaller cake atop it. Frost the entire two-tiered cake.

Step 4: Microwave eight ounces of marshmallows in a bowl for 30 seconds, until gooey but still lumpy. Stir until smooth and cool enough to handle. Pinch off a bit of marshmallow stretch to create a long, thin strand and drape it onto the cake. Repeat, applying strands until the entire cake is covered in "webbing."

Step 5: To make the spiders, you'll need black fondant. Use your hands to shape one 1 & frac12-inch ball and nine & frac12-inch ones. Partially flatten the tops of the large ball and one small one then use a drop of water to attach them, creating the head and body. Roll the remaining balls into long tubes for the legs, bend in the middle, and attach, using a drop of water for each, to the body, as shown. Repeat, using slightly smaller balls, to create a second spider.

The key to these little sandwich cakes: cookie cutters!

Step 1: Prepare one box of chocolate cake mix for the package instructions divide the batter between two 9-inch square cake pans, and bake as directed. Let cool.

Step 2: Level the tops of both cakes. With a serrated knife, slice away the top quarter of each cake. Use a two-inch square cookie cutter to cut nine squares out of each sliced ​​cake top. Repeat with each cake bottom.

Step 3:Figure out what creepy words you want to spell, keeping in mind that you have 18 letters total. Using the alphabet cutters, punch out each letter from your top squares. (Note: If you spell "Trick or Treat," you'll have six top squares and six bottom squares left.)

Step 4:Frost the tops of the bottom squares with white buttercream. Cover each with a top cake square to make sandwiches. Using a pastry bag fitted with a & frac14-inch round tip, pipe more frosting into the letter shapes. Finally, turn cakes upside down on a parchment-lined plate, and refrigerate for 20 minutes. Flip sandwiches right side up and remove parchment before serving.

Channeling this professional-looking cake is much simpler than it appears. Just download our free Ouija-board art (courtesy of Hasbro Inc.), then upload it to cakeart.us. The folks there will turn it into an 8 "W x 10" L sheet of edible wafer paper & mdashfor just $ 4.75.

Step 1: Prepare cake mix (any flavor) for the package instructions to batter into a 9 "W x 13" L cake pan, and bake as directed. Let cool.

Step 2: Level the top of the cake. Frost the entire cake with white buttercream, and center the wafer paper atop it as shown. You'll also need an extra container of buttercream frosting, or increase our recipe as indicated online. Using a pastry bag fitted with a & frac14-inch round tip, pipe frosting around the top edges of the cake, as shown.


Top 10 Halloween cupcake ideas

Put on a frightfully good Halloween spread with fun cupcakes to delight your little monsters. Whether you go for black cats, spooky ghosts or scary skulls, there’s a design to impress and satisfy your tastebuds. These simple recipes use Halloween sweets, chocolate and icing galore to create fun mini masterpieces. Try your hand at one of our spine-chilling sponges.

Get more spooky sponge inspiration with our best ever Halloween cake recipes.

1. Black cat cupcakes

No self-respecting witch would be without these cute black cat cupcakes for Halloween. With just some black buttercream, Smarties and laces, a little fondant icing and an icing pen you can whip up a batch of these whiskered treats. Practice your piping skills and see how purrfect you can get your kittens.

2. Hooting Halloween owls

Give a hoot about Halloween by serving up these crowd-pleasing owl cupcakes. These simple chocolate sponges use icing, Maltesers, jellies and sweets to create these beautiful birds that are sure to go down a treat with kids and adults alike.

3. Frankenstein’s monster cupcakes

These groovy green monster cakes use black and green icing and mini marshmallows with frighteningly good results. Choose a ghoulish green coloring paste then switch to black to pipe on gruesome faces.

4. Ghost cupcakes

Keep it simple with spooky spectrum sponges to add to your Halloween platter. Drape your vanilla cupcakes with cookie cutter sized sheets of fondant and draw on some simple faces with a black icing pen.

5. Spider nest cakes

We’re almost too spooked to eat these colorful cupcakes. Use hundreds and thousands in your classic vanilla cupcake batter to create the speckles, then top with a tuft of candy floss and a plastic spider, or, create your own spiders with a giant chocolate button and black liquorice lace legs.

6. Monster cupcakes

Channel your little monsters ’creativity with these weird and wonderful creations. Mix it up with a variety of sweets and colored fondant and see how many crazy faces they can make. Jelly fangs and liquorice allsorts are our personal favorite monster building blocks.

7. Spider web muffins

These chocolatey bakes are easy to make and are sure to stand out in any Halloween selection of treats. Create this cool cobweb design with dark and white chocolate by piping circles of dark chocolate on a white base, then dragging skewers though the circles to create a webbing effect. We love these mini fudgy masterpieces.

8. Skull cupcakes

We couldn’t have a Halloween celebration without a skull or two present, especially when they look this good in fondant. Keep it simple and stark by topping black velvet cake with black buttercream and some cleverly placed cut out white fondant.

9. Spider cakes

For some more traditionally terrifying cupcake idea, try these amazing arachnids (although these spiders are on the cute side of creepy). Children will love decorating these choc chip vanilla treats, by simply adding red bootlace mouths and liquorice legs to a blob of chocolate spread.

10. Haunted graveyard cakes

These spine-chilling showstopper cupcakes are sure to add some chocolatey goodness to your celebrations. Try using the cookie gravel and ghostly meringue toppers from our graveyard cake recipe and adding them to light chocolate cupcakes. Give each cake an individual headstone or a crunchy ghost.

Enjoy these freaky cupcake designs? Get some more baking inspiration…

What’s your favorite spooky cake design? Let us know in the comments below


Etsy показа рекламных объявлений Etsy по интересам используются технические решения сторонних компани.

Мы привлекаем к этому партнеров по маркетингу и рекламе (которые могут располагать собранной ими миа. Отказ не означает прекращения демонстрации рекламы или изменений в алгоритмах персонализации Etsy Etsy, но может привести к тому, что реклама будет повторяться чаще и станет менее актуальной. Подробнее в нашей Политике в отношении файлов Cookie и схожих технологий.


Cakes and Cupcakes

If you have a special event coming up, consider ordering a cake from Sam & rsquos Club. Did you know that you can get custom-made cakes, cupcakes and other desserts at Sam & rsquos Club? Take your celebrations to the next level with something special from the Sam & rsquos Club bakery. From personalized cupcakes to a three-tier cake like no other, you & rsquoll impress all of your guests. Choose from themes such as wedding cakes, floral cakes, patriotic cakes, sports cakes, Disney princess cakes, baby shower cakes, birthday cakes and more. Need individual desserts for a crowd? You & rsquoll also find cupcakes in all the themes, so you can make those cupcake dreams come true, whether it & rsquos for birthday cupcakes, baby shower cupcakes or some other type of celebration. Order from Sam & rsquos Club and then present them as dessert trays at your event. If you can & rsquot decide between a cake or individual cupcakes, Sam & rsquos Club has just the thing. A miniature cake with 10 cupcakes arranged around it! What a fun (and different) way to serve up something sweet.

Love cookie trays? Try a cookie cake from Sam & rsquos Club. Of course, you can customize these half sheet cakes with your favorite designs and message. Everyone loves cookies, so they & rsquore the perfect way to serve a crowd. Choose your message. Choose your colors and pick your favorite theme. You can & rsquot beat the customized creations from the Sam & rsquos Club bakery.


Chocolate Mice

In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper & ndashlined baking sheet press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.

Meanwhile, preheat the oven to 275 & deg. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.

In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90 & deg on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.

In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.


Gallery

  • 1 prepared sheet of cake (from 1 box of cake mix)
  • 1/3 cup store-bought frosting
  • 1 ½ ounces pasteurized egg whites
  • 2 cups powdered sugar
  • 6 ounces white candy melts *
  • 1/3 cup white chocolate
  • Black nonpareilles
  • 6 ounces orange candy melts *
  • Green food coloring
  • 6 ounces black candy melts *
  • Styrofoam block
  • 27 paper lollipop sticks
  • 3 piping bags

Make Cake Balls: Line a baking sheet with parchment paper set aside. Crumble the cake into a large mixing bowl. Add frosting and stir with a large spoon until it becomes a smooth dough. Scoop 2 Tbsp. portions of dough into your hand and carefully form into 27 perfectly round balls. Place on prepared baking sheet. Take 9 of the balls and gently press one of the lollipop sticks 1/4-inch deep into 6 vertical lines around the sides of each ball, pressing the top and bottom of the ball slightly with your fingers to create the pumpkin shape. Place on prepared baking sheet. Refrigerate for 15 minutes to allow the balls to set. Remove from fridge and allow to come to room temprature.

Make Basic Royal Icing: With the whip attachment on a stand mixer, whip together pasteurized egg whites and powdered sugar on medium-high for 5 minutes until glossy. Pour into container, cover surface with plastic wrap and refrigerate until ready to decorate.

Make Mummy Cake Pops: Melt white candy melts according to package instructions. Make sure the candy melts are only slightly warm to the touch before proceeding. Dip 1 lollipop stick 1 inch into the melted candy. Lift to allow excess to drip off and push the coated end of the lollipop stick 3/4 of the way into a round cake ball. Lift the pierced cake ball and submerge in melted candy melts, twirling as necessary to coat the ball. Lift the ball up, allowing excess to drip back into bowl and push the bottom of the lollipop stick into the styrofoam block so the cake ball is suspended in the air to dry. Repeat with 8 more lollipop sticks and cake balls, stirring the melted candy melts before submerging each cake ball. While cake pops are drying, place white chocolate in a microwave safe bowl and microwave in 30 second intervals at 30% power, stirring between each interval, until fully melted. Transfer melted chocolate to piping bag. Cut the tip of the piping bag and drizzle white chocolate across the white cake pops into thin ropes, creating the effect of mummy wrappings. Place two nonpareils next to each other in the center of one side of the cake pop for the mummy & rsquos eyes. Push bottom of stick back into styrofoam block to allow white chocolate to dry completely. Repeat with remaining white cake pops.

Make Pumpkin Cake Pops: Melt orange candy melts according to package instructions. Make sure the candy melts are only slightly warm to the touch before proceeding. Dip 1 lollipop stick 1 inch into the melted candy. Lift to allow excess to drip off and push the coated end of the lollipop stick 3/4 of the way into a pumpkin shaped cake ball. Lift the pierced cake ball and submerge in melted candy melts, twirling as necessary to coat the shape. Lift the pumpkin up, allowing excess to drip into bowl and push the bottom of the lollipop stick into the styrofoam block so the cake ball is suspended in the air to dry. Repeat with 8 more lollipop sticks and pumpkin cake balls, stirring the melted candy melts before submerging each cake ball. While cake pops are drying, stir together 2 Tbsp. reserved royal icing with green food coloring until desired color is reached. Transfer to piping bag. Cut tip of piping bag and pipe a small stem on the top of each pumpkin. Allow to dry until royal icing sets.

Make Spider Web Cake Pops: Melt black candy melts according to package instructions. Make sure the candy melts are only slightly warm to the touch before proceeding. Dip 1 lollipop stick 1 inch into the melted candy. Lift to allow excess to drip off and push the coated end of the lollipop stick 3/4 of the way into a round cake ball. Lift the pierced cake ball and submerge in melted candy melts, twirling as necessary to coat the ball. Lift the ball up, allowing excess to drip into bowl and push the bottom of the lollipop stick into the styrofoam block so the cake ball is suspended in the air to dry. Repeat with 8 more lollipop sticks and cake balls, stirring the melted candy melts before submerging each cake ball. While cake pops dry, for remaining reserved white royal icing into piping bag. Cut the tip and pipe one vertical line running from the top of the cake pop to the bottom of the cake pop. From the starting point of the first line, pipe 3 more straight lines at a 15 & deg angle away from the previous line. Connect these lines with mirroring swoops to create a spider web effect. Push bottom of stick back into styrofoam block to allow royal icing to dry completely. Repeat with remaining black cake pops.


Cake Pops Tips and Troubleshooting

How Far in Advance Can You Make Cake Pops?

Your mixture can be prepared a couple days in advance and kept in the fridge until ready to use. You can even form the cake balls a day ahead and let them chill in the fridge for easier dipping.

If you want to prep your cake balls and freeze them, store them in a large freezer bag and keep in the freezer for up to 6 weeks. Let your cake balls come to room temperature before dipping.

Why Are My Cake Pops Cracking?

If your candy shell is cracking, it’s mostly due to an extreme change in temperature (cold cake balls being dipped into hot candy). This can also happen with hot candy or chocolate being put into a cold refrigerator or freezer.

To avoid cracking, let your cake balls warm up to room temperature a bit before dipping in warm candy or chocolate. Once dipped, let your cake pops sit at room temperature for 5 to 7 minutes before placing in the fridge or freezer so the candy has time to cool.

Getting a Smooth Finish

To get that nice, smooth finish, try rolling your cake ball again to smooth out the sides before inserting the stick. We also suggest using EZ Thin to thin out your candy, making it the perfect consistency for dipping and dunking.

Why Do My Cake Pops Fall Off the Stick?

If your cake balls are falling off your treat stick, they could be too heavy due to size or adding too much frosting.

To help ensure your cake balls stay, be sure to dip the stick in melted candy before inserting it into the cake ball. This hardened candy coating acts as a glue to hold the stick in place.

If you think you’ve added too much frosting, add a little more cake to help even out the texture.

The Frosting to Cake Ratio

When it comes to adding frosting to your cake, you want just enough to moisten it. This is especially important to keep in mind if you’re using a boxed cake mix, which is already pretty moist. Start with a small amount and add more as needed.

Have Fun Experimenting with Flavor!

Not a fan of buttercream frosting? Try using cream cheese frosting instead! Cream cheese frosting is great for red velvet cake pops, or can be used with your favorite dark chocolate cake mix.


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