Archive for September, 2011

September 9, 2011

M-I-C-K-E-Y C-A-K-E

I am soo proud of this mickey mouse cake!

First, I drew up a sketch of the way I wanted the cake to look and then I started brain-storming on how it could be done.  Duff’s cake fondant really helped me get this job done.  His products are great to work with and aren’t bad tasting.

cake sketch

Enjoy the photos of Brody’s 1st Birthday cake 🙂


September 9, 2011

Mickey Mouse Cupcakes

Mickey Mouse Chocolate Cupcakes with Chocolate frosting

To recreate these delicious little cupcakes, simply make chocolate cupcakes and chocolate icing (using your favorite chocolate frosting recipe).  I used red cupcake liners and hot glued white circles onto the liners (left over circles from my three-hole punch worked great!) Add mini-oreos for mickey mouse ears and chocolate sprinkles for some fun. Enjoy!

September 9, 2011

Mickey Mouse Oreo Cookies

I wanted to make as many mickey mouse themed treats as I could… well, I think I succeeded!

Thanks to Kathie Cooks I was able to follow her simple directions and make these delicious little treats.

What you will need:

– Double stuffed oreos

– Red chocolate melting chips (Wilton chips are great, plus they are found at most craft stores and you can use a coupon)

– Dark chocolate melting chips

– lollipop sticks

– wax paper or foam (I substituted wax paper for foam.. I stuck the lollipop sticks in the foam to dry)

Directions:
Melt red chocolate melting chips in microwave, until chocolate is melted and smooth. Dip the bottom half of each Double-Stuffed Oreo into the red chocolate. Gently slide a lollipop stick directly through the center of the Oreo cookie (through the white filling in the middle) and stop just before it comes out the other end. Lay on waxed paper for the red chocolate to dry.

Hint: If you are having troubles with the Oreos breaking, pop the Oreos in the microwave on defrost for 10 seconds before you dip them in red chocolate and insert the sticks so the centers will soften up and the stick will slide right in.

Rub a dark chocolate melting chip on the side of a hot kettle to slightly melt it, and gently insert between the biscuits. Repeat for the other ear. When the icing is dry, add two dots of white icing (I used a tube of white icing) for Mickey’s buttons. Store in an airtight container, and refrigerate if the weather is hot!

If you want to give them as party favors, pop each one into a cellophane bag, then tie a little ribbon at the bottom.

Photo Shoot with the cookies:


September 9, 2011

Mickey Mouse Cookies

Using the Vanilla Sugar Cookie recipe I baked up two dozen Mickey Mouse cookies for Brody’s 1st birthday party.  Thanks to the recipe, they tasted sooo good and stayed firm enough that I had little problem with Mickey’s ears falling off.

I decided to set the cookies in the fridge for the night before decorating.  I did this for two reasons.  The first reason was for the cookies to settle and be chilled in order to hold the icing better. The second reason was to simply give myself a break so I could concentrate on making the cookies look GOOD without filling rushed or overwhelmed by doing it all in one day.

The Royal Icing recipe I used for outlining and flooding (add a few more drops of water to successfully “flood”)
(from Bake at 350)

(This will cover 2-3 dozen 3.5 inch cookies in 2 colors; I usually double this recipe.)

4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 – 1 tsp light corn syrup
few drops clear extract (optional)

1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

3. Add in the corn syrup and extract if desired. ( I think the corn syrup helps keep the icing shiny.)

4. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.

(You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.

Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

This “stiff” icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called “flooding.”

More information from Bake at 350 on making icing Black

More information from Bake at 350 on making icing Red

Tip: make sure your outline is dry and HARD before flooding…. I had many cookies that leaked out over the edges.