Melon Skewers from Pizzazzerie!

Summer is a magnetic season! It draws everyone out of their homes and brings us together for fun and festive events! So this summer, why not contribute to a summer party or backyard shindig in style with this simple Melon Skewer DIY from Pizzazzerie!

From the grill to the glass, skewers just say “summertime”! Even these colors are festive for the season! Visit Pizzazzerie for full details on how to get the look!
melon-skewers-2

Photography & Styling by Courtney Whitmore

Owl Cupcake Topper Tutorial!

Owls have become increasingly popular characters for nursery themes, kids room inspiration, baby shower themes, kid’s parties and so much more! They work great as the basis for any child’s room design or party because they are gender neutral, whimsical and fun. Our fabulous Creative Contributor, Lynlee Beckett of Lynlee’s Petite Cakes, is sharing a tutorial for how to make her adorable Owl Cupcake Toppers so that you too can use them at your next party where they are sure to be a hit (or should I say hoot)! She’s calling these her “Thank Whooo Cupcakes”. So, if you’d like to learn how to make these adorable fondant owls, keep reading!

Owl Cupcake Toppers

Thank Whooo! Cupcake

Owl Cupcake Toppers - Ingredients

Supplies Needed

*yellow fondant

*rolling pin

*oval, teardrop and flower cutters

*round tip (in this case, Wilton tip 12)

*modeling stick

*food safe brush and water

*gold shimmer food color spray (in this case, Wilton Color Mist)

Owl Cupcake Toppers - How To

Roll some yellow fondant into a ball and shape tips of owl ears with fingers.

Owl Cupcake Toppers

Roll out more yellow fondant flat with the rolling pin and use the cutters to cut out necessary shapes (2x flower shape for eyes and teardrop shape for wings).

Owl Cupcake Topper - Tutorial

Shape the small circle into a ball and then use your fingers to make a tip for the owl nose.

owl cupcake topper tutorial

Utilize the modeling stick to make holes in the eyes . With the round tip angled at a 45* angle, make indentations in the large oval for a feather pattern.

owl cupcake topper how to

With the food safe brush dipped in water, glue all the fondant pieces to the three-dimensional owl figure.

Owl Cupcake Topper

Cover your working surface and spray the fondant owl with the shimmer food color spray. This can be any color depending on the palette of your party! Top on your favorite cupcake and voila!

To see more owl-themed goodies for kid’s rooms, visit RosenberryRooms.com or click here!

Holiday Cookie Favorites!

Whether you are hosting a cookie exchange, entertaining a few friends or just need something to keep your little ones occupied over the holidays, here are a few of my favorite cookie recipes that are easy, fun and yummy!

Chocolaty Melting Snowmen – these clever guys are sure to be a hit! Find the recipe here.

Snowball Trees – I love recipes that are super easy but make it look like I put in a lot of work ;) Find the full recipe here.

Peppermint Candy Bark Cookies – set up a candy station and let the kids decorate their own cookies! Find this recipe on the blog, Peanut Blossom.

Gingerbread Cookies – because no holiday party is complete without the gingerbread boy (or girl)! – Find the recipe for gingerbread cookies over on Glorious Treats (a favorite of mine for cute treats year round!)

To see more delicious holiday recipes or clever treat ideas, follow us on Pinterest and be sure to check out our ‘Tis the Season‘ board! Happy Holidays!

Sweetopia’s Cook for the Cure Gingerbread Cookies!

The talented Marian of Sweetopia is guest blogging for us today and sharing one of her most memorable cookie recipes. This particular recipe is extra special to Marian because these cookies were created for a cause that is very dear to her heart that is I’m sure for many others as well. Cook for the Cure® is a KitchenAid sponsored program that gives people with the passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of pink products, the partnership of Susan G. Komen for the Cure® and KitchenAid has raised over $8 million dollars in the past decade. No matter what cause, event or celebration you are baking for, this Light Gingerbread Cookie recipe from Sweetopia is sure to bring some joy to all those who try it!

The gingerbread cookie is not necessarily a cookie you might think of eating outside of the Christmas season, but I’d love to entice you to try it. These light, sweet gingerbread cookies are perfect for any time, and in this case, were used for a Cook for the Cure® fundraiser.

How to Make these Cookies:

To make these cookies, you’ll need:

Light Gingerbread Cookie Recipe

Yield: Approx. 25 cookies. (Depends on cookie size and shape).

Ingredients:

  • 1/2 cup light butter, softened
  • 1 cup packed brown splenda sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/4 cup golden syrup
  • 4 cups flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt

Directions:

1. In a large mixing bowl, cream butter and brown sugar until light and fluffy.

2. Slowly mix in egg and molasses.

3. Combine the flour, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.

4. Cover and refrigerate for a minimum of 4 hours.

5. Between two sheets of parchment paper or on a floured surface, roll out your dough to approximately 1/8-in. thickness.

6. Cut with lightly floured cookie cutters and place about one inch apart on baking sheets lined with parchment.

7. Bake at 350 degrees for 9-12 minutes, or until edges are firm and the center is no longer wet.

8. Once cookies are cooled, have fun decorating cookies!

Martha Stewart’s Royal Icing Recipe

Yield: Makes about 2 1/2 cups

Ingredients:

  • 2 large egg whites, or more to thin icing
  • 4 cups sifted confectioners’ sugar, or more to thicken icing
  • 1 lemon, juiced
  • food gel colors of your choice (I used black, white, red and pink)

Directions:

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

For more recipes and decorating how-to’s, please visit me at Sweetopia (http://www.sweetopia.net).

I hope you enjoy making these! Thanks to Rosenberry Rooms for having me here – it was a pleasure and honour.

xo,

Marian

Festive Fourth of July Recipes!

Happy 4th of July! Hopefully you have exciting plans for the day filled with lots of food, fun, fireworks and family! Just in case you haven’t planned what you’re going to make yet, I wanted to share a couple of my favorite festive recipes for this summer holiday! Be sure to check out our Pinterest board for lots more creative and yummy recipes great for year round!

Firecracker Red White and Blue Cake from Betty Crocker!

Ingredients:

1 box Betty Crocker Supermoist white cake mix

Water, vegetable oil and egg whites called for on cake mix box

Red food color

Blue food color

1 container (12 oz.) Betty Crocker whipped fluffy white frosting

Step 1: Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan. Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into small bowl; stir in red food color until well mixed. Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.

Step 2: Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)

Step 3: Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 5 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30 minutes.

Step 4: When cake is cool, divide frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of white frosting back and forth around cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops blue food color until well blended. Drizzle over cake, scattering frosting back and forth. Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake. Let cake stand at room temperature until frosting is set before serving.

Step 5: Show off to all your guests, eat and enjoy!

A few expert tips:

When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

Store loosely covered at room temperature.

Cake can be made a day or two in advance.

Patriotic Cake Pops from Party City!

Ingredients:

1 box of your favorite cake mix (plus all ingredients needed, as listed on box)

1 can prepared vanilla frosting White or blue chocolate melts (Wilton brand)

1 package of blue chocolate dye (Only need dye if you’re using white chocolate melts)

Red chocolate melts (Wilton brand)

White nonpareils

Supplies:

1 Waxed paper

50 lollipop sticks

Instructions:

1. Bake cake as directed on package.

2. When completely cool, break the cake into crumbs by hand in a large bowl. Mix in full can of frosting until well blended.

3. Roll the cake mixture into 1-inch balls and place on waxed paper.

4. Melt the candy melts as directed or in a melting pot.

5. Dip a lollipop stick about ½ inch into the melted chocolate and insert the stick into the rounded part of a cake ball. Repeat for remaining cake balls.

6. Place the cake pops in the freezer for about 10 minutes, or in the refrigerator for about 20 minutes, to firm.

7. Once the pops are firm, remove from the fridge/freezer and dip each into the melted chocolate, tapping excess chocolate off.

8. For the “stars” of your flag, use white or blue candy- making melting chocolate colored blue using navy blue oil based candy color according to package directions. For the “stripes” pops, use the red candy melts.

9. Prop up pops, cake end down, on waxed paper while the chocolate is still slightly warm, so the candy hardens into a flat surface at the top (this will help your pops stand up when serving).

10. Finish the blue pops with white sprinkles before chocolate coating hardens.

11. Drizzle white chocolate over the red pops after chocolate coating hardens.

12. Line up your pops to create the Stars & Stripes on a tray.

Makes 50 Cake Pops

So tell us, what fun and festive treats are you making this 4th of July?!

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