- Yummo Fruit Leather Bread
- Harry Potter Wizard Cupcakes
- Fourth of July Cake
- Under the Sea Cake
This recipe is sourced from
http://www.lavignefruits.com/
Yummo Fruit
leather
Bread
Servings
Makes 14, 1/2" slices
INGREDIENTS:
INSTRUCTIONS:
Chop Yummo Fruit Leathers, candied
ginger and nuts coarsely. Set aside. Put orange juice in measuring cup. Add
egg, oil, orange juice and enough water to make 1 cup. Sift dry ingredients
together, add liquid ingredients and blend. Do not over mix. Pour into
greased and floured loaf pan. Bake at 350 degrees F. for 60 to 65 minutes.
Cool on wire rack for 15 minutes and remove. Serve when cool. Store in
refrigerator.
This recipe is sourced from
http://www.lynettee.com/
FOR
THE CUPCAKES:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1 1/4 cups milk
1 1/2 cups prepared vanilla frosting, tinted with green food coloring
FOR THE HATS:
2 1/2 cups prepared vanilla frosting
1/2 cup milk
food coloring
12 sugar cones
1 box rolled fruit leather
FOR THE FACES:
Rolled fruit leather
Candy corn (Cheryl used miniature jelly beans)
M&Ms
MAKING THE CUPCAKES:
1. Preheat oven to 350F. Grease a muffin pan or use paper liners.
2. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and
salt. Mix well.
3. In a large bowl, using an electric mixer set on medium speed, beat sugar and
butter until fluffy. Add eggs, one at a time, beating well after each addition.
4. On low speed, alternately beat in flour mixture and milk until blended.
5. Divide batter among prepared muffin cups, filling each about two thirds full.
6. Bake until a toothpick inserted in center of cupcakes comes out clean, about
20 minutes.
7. Transfer pan to a rack; cool completely. Frost cupcakes.
MAKING THE HATS:
1. In a small
bowl, combine frosting, milk and food coloring. Mix well.
2. Spoon frosting over cone (I found it easier to just dip the cones).
3. Place on waxed paper until almost set.
4. Unroll fruit leather and cut out shapes using 1-inch cookie cutters in the
shape of moons and stars (I made free-form shapes with a knife).
5. Press shapes onto
frosted cones (be sure frosting is still damp).
DECORATING THE CUPCAKES:
Place hats
on cupcakes. Make faces
using fruit leather for mouth, candy corn (or jelly beans) for nose and
chocolate candies with piped frosting for eyes.
This recipe is sourced from
http://www.vibeachhouse.com/
FOR THE HAT CAKE
2 packages (16 ounces each) pound cake mix
1/2 cup all-purpose flour
1 package (18 ounces) refrigerated sugar cookie dough
FOR THE DECORATIONS
2 cans (16 ounces each) prepared vanilla frosting, divided
1/4 cup red cinnamon candies
6 pieces (about 1/2 ounce each) blue taffy
4 rolls cherry fruit leather, cut into 3 1/2-inch strips
2 red licorice laces (each about 10-inches long)
MAKING THE CAKE
1 - Preheat oven to 350F. Grease and flour two 8-inch round spring form
pans. Prepare cake mixes according to package directions; divide batter evenly
between prepared pans. Bake until golden and a toothpick inserted in centers
comes out clean, about 55 minutes; let cool.
2. Meanwhile, knead flour into cookie dough until smooth. Roll out dough to a
1/4-inch thickness; cut out a 13-inch round. Transfer cutout to an ungreased
baking sheet. Bake until golden, about 15 minutes; let cool completely.
DECORATING THE CAKE
1 - Spoon 1 cup vanilla frosting in a microwave-safe measuring cup.
Microwave on HIGH until pourable, about 30 seconds.
2. Place cooled cookie on a wire rack set over a large baking sheet. Pour heated
frosting over cookie.
3. Let frosted cookie stand until completely dry, about 1 hour. Trim any excess
frosting from edges of cookie.
ASSEMBLING THE CAKE
1 - Trim the tops of each cake to make level. Spread some frosting on top of
1 cake. Place the other cake on top and frost the top and sides of cake with
remaining frosting.
2. Place the frosted cake in the center of the frosted cookie.
3. Arrange cinnamon candies around the bottom edge of the cake. Roll out blue
taffy; using a star-shaped cookie cutter, cut out 12 stars, reusing scraps, if
necessary. Place stars above cinnamon candies. Arrange fruit leather strips
vertically about 1/2 inch apart. Line the top outer edge of the cake with
licorice laces.
This recipe is sourced from
http://www.websbydesign.net/
This
whimsical underwater scene can be decorated in one swish of a mermaid’s tail!
What you will need:
1 baked 13 x 9 x 2 inch cake
2 to 3 cups blue icing
green apple Sour Belts
blue and/or green fruit leather
candy rocks
candy seashells
gummy sea creatures, such as fish, sharks, and octopuses
mini Swedish fish
sour tropical fish
Step 1
Frost the cake with the icing.
Step 2
To create plants, roll or twist various lengths of sour belts and fruit leather
before placing them on the cake.
Step 3
Place candy rocks and seashells along the bottom.
Step 4
Finish off your underwater scene by arranging schools of gummy fish, sharks, and
other deep-sea dwellers.
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