Sharpie Ceramic

This one of my favorite projects. This project lets you express your self and put what ever you want on any ceramic item. This project is also great for kids too. Here's what you need.




It is very easy and goes fast. All you need to do is use any color sharpie write or draw on your ceramic item. And put it on a pan and bake at 350 for 30 minutes. Let it cool before washing it. Oh and that reminds me this is totally washable. Which is the greatest thing about this project.
A useful tip: If you use lighter colors do a bigger coat on it or it will fade a bit.
This is taken from here.

                     How To Make Cake Pops

If you love to make cake pops like me this is probably the best way to make them. If you don't know what cake pops it is a already make cake crumbled into small pieces and molded into a ball with icing.
This is taken off from here.

How To Make Cake Pops

Ingredients and Supplies
- A box cake mix and ingredients to make the cake
- A can of frosting
- Candy melts
- Lollipop sticks
- A Styrofoam block or cake pop stand

Directions:

Make cake batter as it says on recipe or box.



Now use your hands. Put chunks of your cake into a food processor or if you don't have one put the chunks into a large mixing bowl and use your hands to crumble it into a pile of fine crumbs.
Next add a small amount of frosting to your cake crumbs and thoroughly combine using your hands. Continue to add small amounts of frosting until your crumb mixture becomes the consistency of clay.



Once you have created your “dough”, you can begin rolling your cake balls. I like to use a stainless steel coffee scoop

to portion out my cake mixture so that all my cake balls are the same size, about 1.25″. Roll the mixture in the palm of your hand to create round cake balls.

Then set your cake balls onto a parchment lined baking sheet or plate and put them in the freezer or refrigerator. If you have time, keep the cake balls in the fridge for a few hours until chilled. If this just doesn’t fit into your busy schedule, about 15 to 20 minutes in the freezer will do the trick. Do keep in mind that making cake pops is a temperature sensitive process. Putting cake balls in the freezer may make them too cold for dipping, so you will need to let them sit for a few minutes after removing them.

Microwave your candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted. Do not overheat the candy melts or your coating will become lumpy. If the coating is too thick, add a small amount of vegetable oil to thin it out.

Dip the end of a lollipop stick into the melted coating and then into a cake ball, gently pushing until the stick is about half way through the cake ball. Set your cake pops in the fridge to chill for dipping.

Dip each chilled cake pop straight down into the melted coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another. Resist the temptation to stir the coating with the cake pop. If you do, your cake pop may fall off of the stick into a candy coating abyss.

Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating. Don’t get fancy, keep it simple.

Lastly set your cake pops in your styrofoam block or cake pop stand until the coating has hardened. Or while the coating is still wet use sprinkles, candies, or sugars to decorate your cake pops.
That's All.

P.S  This is the best thing for kids to have fun with and bake.

Batter Dispenser

 











 

 

Hello Curious People,

 

This is probally the best thing ever invented. It's Called the .............. Batter Dispenser. This machine does marvelous things like pour pancake batter on to stove, dispense cupcake batter into muffin tins, ect. The best thing is that is doesn't make any mess. This product is a answer to most of your messy problems.You can get this product at Bed, Bath, And Beyond. Here is a coupon for you to get your very own with a discount.

 

 

 

 

 

 

 

 



Cookies and Cream Cupcakes



 Hello Cupcake Lovers,

I had a pack of oreos I had told my family not to eat because I was going to use them for baking. And I finally found I recipe to use them for. This recipe is so delious. This is probally the best oreo cupcake recipe in the world. It even comes with the recipe for the frosting. The frosting taste like the middle part of a oreo. Yummy. The full baking and directions here.

 

 

Cupcakes:

1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

 

Baking Instructions for the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes

 

 Frosting:

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

 

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

 For the frosting you can also apply the frosting in a mounded shape and dunk the cupcakes in a bowl of cookie crumbs to coat. But for this style you but a whole oreo at the bottom of the tray. Then you pour you batter over the whole oreo.

 







Yummiest Vanilla Oreo Cupcakes With Marshmallow Frosting

Hello Cupcake Lovers,

I LOVE CUPCAKES. These are the best vanilla oreo cupcakes ever. This was my first time making marshmallow frosting. But my family said the cupcake was better off without the frosting. When making the vanilla cupcake batter, you can use the recipe included, the batter from the box, or use your favorite vanilla cupcake recipe. If you want, you can use a chocolate cupcake recipe instead of vanilla. Here is the recipe and baking instructions. Everything from ninerbakes.

Vanilla Oreo Cupcakes Recipe:
Servings: 12-15
Prep Time: 10 Minutes
Cook Time:12-15 Minutes

Ingredients:

1 1/4 cups all purpose flour

1 1/4 teaspoons of baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup vegetable oil

1/2 cup milk

1/2 teaspoon vinegar

1 Oreo cookie per cupcake

oreo cookie crumbs for decorating after frosting the cupcakes

How To Instructions:

1. Preheat your oven to 350 degrees / 180 G Celsius and prepare your cupcake pan with cupcake liners of your choice and place an oreo cookie in each cupcake liner. (You do not have to use Oreos, you can leave that step if you want!)

2. Pour together the flour, baking powder, baking soda and salt, set aside.

3. Add 1/2 teaspoon vinegar to the milk and set aside for about 3-5 minutes.

4. In another bowl, add the 2 eggs and mix with handmixer. Now pour in the sugar and continue to mix for a minute.

5. Now add vanilla extract and vegetable oil and mix.

6. On low speed, add half of flour mixture, beat, then add half of milk mixture. Repeat until everything is combined and well mixed. Scrape down sides of the bowl too.

7. Now pour the rather thin batter into your cupcake pan and fill up the cupcake liners 2/3 full.

8. Bake in your preheated oven for about 12-15 minutes, use a toothpick, stick in the center of the cupcake, if it comes out clean, the cupcakes are done.

9. Let cupcakes cool for a couple of minutes before you remove them from the pan. Let cool completely on a plate or wire rack.

10. When completely cooled, you can start frosting them. The marshmallow frosting recipe follows below.

 Marshmallow Frosting Recipe:
 Recipe from Martha Stewart
 Ingredients:

2 1/2 cups sugar

6 large egg whites (room temperature)

1/2 cup water

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

pastry bags

round pastry tip

How To Instructions:

1. To make the frosting, combine sugar, the egg whites, water and cream of tartar in a big bowl / bowl of an electric mixer.

2. Whisk until everything is extremely well incorporated and a little foamy. Now set your bowl over a pot or kettle of simmering water and whisk (5 minutes). The sugar needs to be dissolved, that is very important.
To test if the sugar is dissolved, rub a little bit of the mix between two fingers, you will notice undissolved sugar crystals. Stir a little longer until sugar is completely dissolved.

3. Now transfer your bowl to a stand mixer (whisk attachment). You CAN mix it with a hand mixer, but it will take ages! So I would not recommend it at all.

4. Now let’s beat: On high speed until your marshmallow frosting forms stiff peaks – it will take about 11-15 minutes.

5. Add vanilla extract and beat again until combined.

6. Now taste it: Isn’t it delicious? But: back to business: Transfer the frosting to a large pastry bag which is fitted with a 1/2-inch round tip or either size you like.