Friday, July 29, 2011

Treasure Chest Cake

Treasure Chest Cake

1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray, 24x20 inches
Yellow and orange paste food colors
1 container (1 pound) creamy white frosting
Red pull-and-peel licorice
Gold foil-covered chocolate coins
Candy necklaces
Round hard candies
Gummy ring, halved

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch traingular wedges. (Discard 1 cake wedge or reserve for another use.)

On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make a golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.

Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. Spread remaining frosting over entire cake. Pull fork through frosting to look like wood grain.

Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp.

Recipe and picture from

Thursday, July 28, 2011

Pirate Ship Sandwich

Pirate Ship Sandwich

1 small bunch romaine
1/4 cup Italian salad dressing
1 loaf (1 pound) Italian bread, unsliced
10 slices Colby cheese
1/3 pound sliced deli turkey
1/3 pound sliced deli ham
1/3 pound thinly sliced hard salami
3 pretzel rods

Remove 3 outer leaves of romaine for sails; set aside. Chop remaining romaine; toss with dressing. Cut bread into 20 slices, leaving slices attached at the bottom. Between every other slice of bread, layer the cheese, turkey, ham, salami and romaine mixture.

Poke two holes in each reserved lettuce leaf, one about two inches from the top and one about two inches from the bottom. Place a pretzel rod through both holes on each lettuce leaf forming a sail. Place sails in the sandwich.

To serve, cut completely through the bread between the plain slices.

Recipe and picture from

Wednesday, July 27, 2011

Mermaid Tail Cookies

Mermaid Tail Cookies

Chilled sugar cookie dough
White cookie icing
Candy necklaces or other small candies
Colored sugar (optional)
Food decorator pens (optional)

Print out mermaid tail template and cut it out. Roll out the dough on a floured surface to 1/4-inch thickness, then use the template and a knife to cut out mermaid tail cookies. Bake the cookies according to the recipe directions and let them cool.

Working with one cookie at a time, spread cookie icing on the tail fin. Then spread more icing on a 2-inch section of the tail just above the fin and gently press candies into it, arranging them close together to resemble scales. Continue frosting and decorating the rest of the tail a section at a time until you reach the top. Or, you can simply sprinkle colored sugar on the icing in place of the candy.

Set the cookies aside until the icing hardens. Then use food decorator pens to embellish the tail fins with colorful lines, if you like.

Recipe and picture from Disney's

Tuesday, July 26, 2011

Hidden Treasure Cupcakes

Hidden Treasure Cupcakes

24 swiss cake rolls
1 can (16 ounces) vanilla frosting
Blue food coloring, optional
Assorted candies: jolly ranchers, nerds, skull and fish hard candies
Yellow food coloring, optional

Cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests. Place treasure chest on cupcake frosted with blue icing.

Recipe and picture from

Monday, July 25, 2011

Pirate Cupcakes

Pirate Cupcakes

1 box chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
24 miniature chocolate-covered peanut butter cup candies, unwrapped

Frosting and Decorations
1 container vanilla frosting
2 rolls fruit by the foot fruit snack (red color)
24 pieces cheerios or small ring-shaped candies (about 4 teaspoons)
3 tablespoons miniature candy-coated semisweet chocolate baking bits
1 tablespoon semisweet chocolate chips
2 pieces black string licorice (each 34 inches long)

Heat oven to 350 degrees for shiny metal pans (or 325 degrees for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, make cake mix as directed on box - except use 1 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).

Bake 17 to 22 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.

Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper baking. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches.

Recipe and picture from

Friday, July 22, 2011

Baby Blocks Cake

Last year two of my friends had babies just weeks apart so we threw a shower for them. Cheri and I used a recipe from Martha Stewart and adapted it just a bit. I've put the recipe on here twice. Our version and then Martha's version.

Our version
Baby Block Cake

Sheet cake made in a 9 x 13 inch pan
Buttercream icing -We used store bought whipped cream cheese icing
Fondant - Cheri got the fondant from Michaels and bought the already colored fondant to make it easier

Cut the cake in half (not horizontally but simply in half while still in the pan). With buttercream icing, ice top of one half of the cake. Place the second half of cake on top. (By now the cake should be out of the pan). Cut into individual squares *measuring so that they come out in actual squares. *Freeze cakes. Divide icing up and color each a different color (we used blue, green and pink). Ice top and sides of each individual cakes. Cut out fondant using small animal or letter cookie cutters. Place fondant cutouts on sides and top of little cakes. --We also cut strips of fondant using a ruler and a pizza cutter.-- Place strips of fondant on edges of little cakes. Step back and admire. Look at Martha's picture and cry.

Martha's version
Baby Block Cake

1 white sheet cake
1 recipe buttercream
2 pounds rolled fondant divided in thirds and tinted green, yellow and white (available at cake decorating supply stores)
One recipe royal icing divided into fourths and tinted blue, green, yellow and pink
Cornstarch for work surface for rolling out fondant

*All these designs were piped with a #3 plain tip using royal icing, which dried hard in about ten minutes. Turn the side you're decorating face up before piping. Wait for the finished design to dry, and then you can lay it face down to do the opposite side.

1. Place sheet cake on clean work surface, top side up. Trim top to make level. Cut cake in half horizontally. Sandwich layer of buttercream between the layers. Trim sides of cake to be square. Cut cake into twelve 2-1/2 inch squares Place each on its own pice of parchment or waxed paper. Ice each with a thin layer of buttercream to help fondant stick to cake. Chill blocks to set the buttercream.

2. Lightly brush cornstarch onto a clean work surface. You'll cover just one block at a time. Remove a 2-inch ball of fondant from one of the larger, tinted pieces (tightly wrap remaining fondant to keep it from hardening). Using a rolling pin, roll it out into a thin circle about 1/8 inch thick and roughly 7 inches in diameter. Don't refrigerate the blocks after you cover them; the fondant will get sticky.

3. Remove cake squares from refrigerator. Center the rolled fondant circle over a block of cake, and place it gently on the cake. Carefully press the fondant against the sides of the block, working on two opposite sides at the same time and smoothing up from the bottom. Repeat for the other pair of sides. Gently pinch the fondant together at the corners, creating flour flaps. Working quickly, so fondant doesn't dry out, fold two flaps toward center of one side, as if wrapping a gift bow; repeat for opposite side. Use a dab of water to help the flaps adhere, if necessary. Trim excess fondant from base of block with a sharp knife.

4. Repeat process for each block, using different-colored fondants, as desired. (If trimmed scraps are free of crumbs, knead together and reuse).

Thursday, July 21, 2011

Baby Pacifier

Baby Pacifier

12 pieces red shoestring licorice or licorice whips
24 small red gumdrops (1/2-inch)
24 cutout butter cookies

Cut licorice into twenty four 4-1/2 inch pieces. Make a small slit in the bottom of a gumdrop near one edge; insert one licorice piece end into the gumdrop. Make another slit in the opposite side of the gumdrop; insert the other end of the licorice.

Carefully push the small end of gumdrop up through the hole of a butter cookie. Repeat with remaining gumdrops, licorice and cookies.

Recipe and picture from

Wednesday, July 20, 2011

Rubber Duck Cake

Rubber Duck Cake

There is no "recipe" for this cake which my friend, Cheri, made for my baby shower back 2 years ago. Two years ago?!? Wow! Is Elianna really almost 2?!? Where has the time gone?

Basically the cake consists of 3 round cakes with the top covered in icing tinted a light blue. Around the edge of the cake, place Pepperidge Farm Pirouette rolled wafers to form the "tub". Place rubber ducks inside to "swim".

Tuesday, July 19, 2011

Stork with Pacifier Treats

Stork with Pacifier Treats

1-1/2 pounds bread dough, thawed
1 large raisin
1 egg, lightly beaten
1 tablespoon water
1 package (2 ounces) white fudge-covered chocolate grahams
1/3 cup vanilla or white chips, melted
17 assorted life savers
17 assorted jelly beans
Cake decorating sprinkles for pacifier (optional)

Cover the serving board with gift wrap, taping the wrap on the back side of board. Cover wrapped board with clear cellophane in the same way. Set board aside.

Stork: Divide bread dough into three 1/2-pound portions. Cut one portion in half.

For the stork's body, combine one large and one small portion of dough. Form dough into a 9-inch kidney-bean shape on a greased baking sheet. Using a sharp knife, cut several 1-1/2 to 2-inch slits on the rounded left side of the body, forming the tail feathers.

Shape the remaining small portion of dough into two 7-1/2 inch ropes for legs. Place legs below the body. Bend left leg at a 90 degree angle 2-1/2 inches from the bottom, forming a foot. Using a sharp knife, make a 1-inch cut on each foot for toes.

Divide the remaining large portion of dough into three pieces. Roll two pieces together to form the heat. Divide the third piece into thirds. Shape two of the pieces together into a 2-1/2 inch long neck. Roll remaining piece into a 7-inch rope for beak. Fold rope in half.

Position the neck, head and beak on baking sheet, pinching the dough between the pieces to seal. Add the raisin for the eye. Cover dough and let it rise in a warm place until almost doubled, about 30 minutes.

In a bowl, combine the egg and water. Brush over dough. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove bread to a wire rack to cool completely. Transfer to the covered board. Make a bow with the 1-1/2 inch wide novelty print ribbon and tie around the stork's neck.

Pacifiers: Dip one end of each chocolate graham into melted chips and attach a life saver. Dip one end of a jelly bean into chips and place in the life saver's hole. If desired, used melted chips to attach cake-decorating sprinkles to each graham.

Tie the 1/8-inch wide white ribbon around the bottom of the stork's beak, attaching attaching a pacifier at the same time. Arrange remaining pacifiers around stork on the serving board.

Recipe and picture from

Monday, July 18, 2011

Baby Rattle Cupcakes

Baby Rattle Cupcakes

Video from

Friday, July 15, 2011

Tuxedo Strawberries

Tuxedo Strawberries

1 tub (7 ounces) white dipping chocolate, melted
16 fresh strawberries (with stems attached)
1 tub (7 ounces) milk chocolate dipping chocolate

Dip bottom 3/4 of each berry in white chocolate. Place on waxed paper-covered baking sheet. Refrigerate until firm.

Melt milk chocolate as directed on package. Dip 1 side of each berry in milk chocolate, then turn to dip other side, leaving "V"-shaped white center. Return to baking sheet.

Use toothpick dipped in remaining milk chocolate to draw buttons and bow tie on each berry. Refrigerate until firm.

Recipe and picture from

Thursday, July 14, 2011

Cauliflower Bride

Cauliflower Bride

3 green onions
3 medium carrots
1 styrofoam cone (9x4 inches)
1-2 medium parsnips
1 medium head cauliflower, broken into florets
1 styrofoam egg (about 4 inches)
2 frozen peas, thawed
1 small sweet red pepper

Green onion flowers
Cut the root end from green onions, reserving one root end and discarding the other two. Cut a 2-1/2 inch piece from the white portion of each onion; discard the remaining portion of onion. using a sharp knife or scissors, cut onions lengthwise into thin strips to within 1/2 inch of one end. Fill a large bowl with ice water; add onions and refrigerate until curled.

Carrot hair and flowers
Peel the carrots. Set one aside for flowers. Trim ends from remaining carrots. Using a vegetable peeler or metal cheese slicer, cut carrots into very thin lengthwise strips. Roll into curls; secure with toothpicks. Place in ice water for 30 minutes.

Use reserved carrot to make three flowers. Hold a tender medium carrot with the tip pointed down. Using a small sharp knife, make a rounded cut at an angle toward the tip of the carrot, forming a petal. Do not slice all the way through. Rotate the carrot a quarter turn and make another petal. Repeat two more times. Twist carrot to snap off flower.

Break a toothpick in half; attach to a carrot flower. Attach flower about 3-1/2 inches down from the peak of the cone. Repeat with the remaining carrot flowers and green onion flowers.

Use toothpicks to attach vegetables to each other and to cone. For arms, peel the parsnips. From the stem end, cut two 1-1/4 inch pieces and two 3/4 inch pieces. Set aside remaining parsnip. Attach one longer piece to a shorter one to form an arm as shown in photo. Repeat with remaining two pieces; attach to the cone for arms. Cover cone with caulifloweretes to form dress.

Attach styrofoam egg to top of cone using two toothpicks. Attach peas for eyes. Cut reserved onion root end in half; attach above peas for eyebrows. Trim a piece of parsnip for nose. Cut red pepper to form lips.

Carefully remove toothpicks from carrot curls. Attach to head with toothpicks to form the hair. Attach tulle for veil. Store in refrigerator.

Recipe and picture from

Wednesday, July 13, 2011

Wedding Swan Cream Puffs

Wedding Swan Cream Puffs

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 packages (3.4 ounces each) instant vanilla pudding mix
2 tablespoons seedless raspberry jam, optional
Confectioners' sugar

In a heavy saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip. Fill bag with batter. On a greased baking sheet, pipe 3 dozen 2-inch long "S" shapes for the swan necks, making a small dollop at the end of each for the head. Bake at 400 degrees for 5-8 minutes or until golden brown. Remove to wire racks to cool.

For swan bodies, drop remaining batter by 36 level tablespoonfuls 2 inches apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-inch x 1-1/2 inch teardrops. Bake at 400 degrees for 30-35 minutes or until golden brown. Cool on wire racks.

Meanwhile, prepare pudding according to package directions for pie filling; chill.

Just before serving, cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon filling into bottoms of puffs. Top each with a small amount of jam if desired. Cut reserved tops in half lengthwise to immediately.

Yield: 3 dozen

-Pudding makes these swans a last-minute dessert. If you want to refrigerate the cream puffs several hours before serving, consider filling with sweetened whipped cream instead.

Recipe and picture from

Tuesday, July 12, 2011

Bride & Groom Cookie Balls

Bride & Groom Cookie Balls

1 package (8 ounces) cream cheese, softened
1 package (16.6 ounces) oreo cookies, finely crushed
14 squares (2-1/3 package [6 squares each] white chocolate, divided)
5 squares semi-sweet chocolate, divided

Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls. Freeze 10 minutes. Meanwhile, melt 12 white chocolate squares as directed on package.

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour until firm.

Melt remaining white chocolate squares. Use small clean paint brush to pain 24 (1-inch) bridal veils on sheet of waxed paper, flaring each veil slightly at bottom. (Note: to prevent veils from breaking when removing them from the waxed paper, avoid using thin strokes of melted chocolate when painting the veils.) Refrigerate until firm. Meanwhile, pipe remaining melted white chocolate into 24 (3/4-inch wide) tiaras onto waxed paper. (See tip.) Refrigerate until firm.

Melt 1 semi-sweet chocolate square. Use to pipe chocolate onto balls for the eyes and mouths. Refrigerate until firm. Attach veil and tiara to each cookie ball with small dabs of melted chocolate. Refrigerate until ready to serve. (Note: for added sparkle, sprinkle veils and tiaras with white sanding sugar before chocolate sets up.)

Melt remaining semi-sweet chocolate. Use toothpicks to dip remaining cookie balls, 1 at a time, in melted chocolate, dipping 1 side of each ball in chocolate, then turning to dip other side, leaving "V"-shaped white center; let excess chocolate drip back into bowl. Return to waxed paper-lined pan. Pipe remaining semi-sweet chocolate onto balls for the buttons and bow ties, placing the ties over the toothpick holes to cover. (Or, pipe buttons onto balls, then pipe bow ties onto waxed paper; refrigerate until firm. Attach bow ties over toothpick holes on balls with small dabs of melted chocolate.) Refrigerate until firm.

-For a beach wedding: serve cookie balls on large plate covered with graham cracker crumbs.

-How to easily dip cookie balls: to easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

-How to pipe chocolate shapes: melt baking chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to pipe the chocolate into desired design on waxed paper-covered baking sheet. Refrigerate until firm. Carefully remove chocolate shapes from waxed paper. Use immediately or refrigerate, covered, in single layer until ready to use.

Recipe and picture from

Monday, July 11, 2011

Engagement Ring Mini Cupcakes

Engagement Ring Mini Cupcakes

1 box white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 cups powdered sugar
3-4 tablespoons milk
Assorted colored rock candy

Heat oven to 350 degrees. Place paper baking cup in each of 66 mini muffin cups.

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter even among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining cake batter until ready to use.

Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In small bowl, stir powdered sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time until desired spreading consistency. Frost cupcakes. Top with rock candy pieces.

Recipe and picture

Friday, July 8, 2011

Oreo Rocket

8 oreo cookies
3 tablespoons ready-to-spread vanilla frosting
2 stick cherry-flavored striped gum, halved diagonally
1 sugar cone
2 miniature marshmallows
Decorating gel and assorted candies

Stack cookies for the body of the rocket, spreading frosting between every 2 cookies to secure.

Stand halved gum slices against the opposite sides of the cookie stack for the fins of the rocket, securing with frosting.

Decorate sugar cone with remaining ingredients as desired, securing candies with remaining frosting; place at top of the cookie stack for the top of the rocket.

Recipe and picture from

Thursday, July 7, 2011

Fish Bowl Gelatin

1 two-liter bottle lemon-lime soda, flat
4-1/4 ounce packages unflavored gelatin
2 drops blue food coloring
2 ounces gummy fish

Place 1 cup soda in a large bowl. Sprinkle gelatin evenly over soda, and let stand to soften, about 5 minutes.

Place 2 cups soda in a small saucepan over medium heat. Heat until just before a boil. Add the softened gelatin, stirring to dissolve the gelatin completely over the heat, about 2 minutes. Remove from heat. Add the remaining soda and food coloring, and stir to combine. Pour the liquid into the fish bowl. Using a damp paper towel, carefully remove any bubbles that have formed on the surface. Transfer to the refrigerator to chill overnight.

When ready to serve, use a sharp knife to make vertical slits in the gelatin; insert the fish in a random pattern to make it look as though they are swimming in the bowl. Keep refrigerated until serving. Serve within 6 hours.

Recipe and picture from

Wednesday, July 6, 2011

Flying Kite Bars

1 cup packed brown sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
1 egg
2 cups all-purpose flour
1 tub creamy vanilla ready-to-spread frosting
Colored sugars, if desired
Assorted candies, if desired
4 licorice twists
Red shoestring licorice
1 roll chewy fruit snack rolls (any flavor)

Heat oven to 350 degrees. Line rectangular pan, 13x9x2-inches, with aluminum foil; grease foil with shortening. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour. Press in pan, using floured fingers.

Bake 20-22 minutes or until light brown. Cool completely, about 1 hour.

Place cutting board upside down on pan of bars; turn board and pan over and remove pan. Carefully peel off foil. Cut bars diagonally into 3 triangles. Freeze pieces uncovered about 1 hour for easier frosting if desired.

Arrange pieces on 20x15-inch tra to form kite (diamond shape), trimming pieces if necessary to fit together. Frost bars with frosting, attaching pieces with small amount of frosting. Decorate with colored sugars and candies. Arrange licorice twists down center of kite from tip to tip and across center from side to side. Insert shoestring licorice in bottom of kite to look like string. Cut fruit roll, and tie on string for bows.

Recipe and picture from

Tuesday, July 5, 2011

Hole-in-One Cake

1 package (2-layer size) yellow or white cake mix
1 cup boiling water
1 package (4-serving size) lime flavor gelatin
1/2 cup cold water
2 squares semi-sweet chocolate, melted
2 cups thawed whipped topping
1 red and 1 green chewy fruit snack roll
4 pretzel sticks
1 miniature marshmallow, cut into quarters

Prepare and bake cake mix in 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Using small sharp knife, cut and scoop out a shallow free form "golf course" from center of cake. Reserve removed cake for another use.

Stir boiling water into dry gelatin in medium bowl until completely dissolved. Stir in cold water. Refrigerate about 1 hour until slightly thickened (the consistency of unbeaten egg whites). Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set.

Stir slightly cooled melted chocolate into whipped topping until well blended. Frost borders and side of cake with whipped topping mixture. Cut out small triangle from the red fruit roll. Attach to pretzel stick. Place in center to resemble flag. Using sharp small knife, cut green fruit roll into strips and attach to remaining pretzel sticks to form trees. Use some of the darker reserved crumbs to make sand traps. Roll marshmallow quarter into ball and place near flag for the golf ball. Store any leftover cake in refrigerator.

Recipe and picture from

Monday, July 4, 2011

Pretzel Sparklers

Pretzel Sparklers

8 ounces white baking chocolate, chopped
1 package (10 ounces) pretzel rods
Colored candy stars or sprinkles

In a microwave-safe bowl; melt chocolate for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.

Dip each pretzel rod about halfway into chocolate; allow excess to drip off. Sprinkle with stars. Place on waxed paper to dry.

Recipe and picture from

Friday, July 1, 2011

Uncle Sam's Crispy Treat Cake

Uncle Sam's Crispy Treat Cake

8 cups miniature marshmallows
1/2 cup butter, cubed
12 cups crisp rice cereal
2-1/2 cups shortening
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 jars (7 ounces each) marshmallow creme
Red and blue paste food coloring

In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-inch round pan. Form remaining mixture into a 5-inch diameter x 6-1/2-inch tall cylinder; place on waxed paper to cool.

For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy.

Unmold cereal mixture from 9-inch pan and place on a cake plate. Place 3 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-inch cake with 1 cup red frosting.

Place 1 cup white frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4-inches of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting.

Cut a small hole in the corner of a pastry or plastic bag; insert basketweave tip. Using white frosting, pipe stripes on side of hat. With a round tip, pipe trim.

Using a 1-1/2-inch star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting using a round tip.

Recipe and picture from