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Friday, January 27, 2012

Cake Shooters


Cake Shooters, also called Cake Push Pops, are crashing not only the kid birthday party scene, but adult parties and even weddings.

They are easy to make and, if using the little snap-on lids, they travel well too. The containers are a little tricky to find and they aren't cheap - especially when you factor in shipping outside of the US. In Canada, the containers are available at Creative Bag in Mississauga, Ontario.

The Cake Shooters shown are made with a chocolate fudge cake, cotton candy flavoured pink icing, and lots of sprinkles. I started out by baking a regular cake in 9 inch round pans. You could also use a sheet pan. I've read where some people say to use a cookie sheet and bake the cake 1/2" high. That's tricky and then you have a lot of crust with which to deal. 

Once the cake was cooled, I cut off the top and sides and then used a cake leveler to make the layers about 1/2" thick. The top of the container can be used to cut round pieces of cake. You could also use a round cookie cutter if you have the right size. It would give you a sharper edge.

Making sure the bottom of the container was pushed all the way down, I then put in a cake round and pushed it down into the container gently. Next I piped in some icing and added a few sprinkles. Then, I repeated the process until the icing reached about 1/4" above the top of the container. (no higher, unless you plan on skipping the lids)

That's it! So simple.

Sunday, January 22, 2012

Valentine Cookies



These Valentine Sugar Cookies are easy to make and they taste great. If you send a couple dozen to school with your child on Valentine's Day, you could find yourself on the short list for the class Mom of the Year!


Start by using your favourite heart shaped cookie cutter to make Vanilla Sugar Cookies. While the cookies are baking, roll out coloured fondant to about 1/16th of an inch thick. Time saver: Use the pasta attachment on a Kitchenaid mixer to do your rolling for you.

Using the same cookie cutter as you used for your cookies, cut a similar piece of fondant. Lightly brush the warm (or slightly cooled) cookie with corn syrup and gently place the fondant on top. Smooth with fondant smoother or with the palm of your hand. Impressions can be made with acrylic scrapbooking tools or with Impression Mats made especially for cookies and cakes. Use your imagination and add sugar pearls, royal icing dots, fondant flowers, etc.

I like to let the decorated cookies sit for about 12 hours in order for the decorations to set - then wrap in cello and tie with a ribbon. Easy and fun!