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Pusheen Brownie Pops

October 11, 2017

Hellooooo friends!! ? Today we are making some super tasty and adorable Pusheen brownie pop perfect for any cat-lover ? LOVE these as a substitute for cake pops too — you save lots of time since you don’t have to individually form each pop! YAY!

Brownie Pop Mold — it’s sold out on Amazon now, but here’s the same one elsewhere!


Print Recipe
 Chocolate Brownies
Servings
Ingredients
Chocolate Brownies
Royal Icing
Servings
Ingredients
Chocolate Brownies
Royal Icing
Instructions
Chocolate Brownies
  1. Preheat oven to 350F.
  2. In a large microwave safe bowl, melt together butter and chocolate chips at 30 second intervals. Make sure to stir in between each interval.
  3. Add white sugar, vanilla, and salt to butter mixture. Stir to combine, then mix in eggs one at a time.
  4. Fold in flour and mix until just combined. Fill greased brownie pop mold with batter all the way to the tops of the mold and bake for 30 minutes or until a toothpick in the center comes out clean.
Royal Icing
  1. Whisk together meringue powder and powdered sugar until combined. Add in water 1 T at a time, beating with an electric mixer after each addition. Mix in black gel food color to achieve a dark gray. I found to get the perfect warm gray for Pusheen, it also helps to add in 1 drop of brown gel food color if you have it on hand.
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Cake Pops

Mini Versions of Popular and Famous Cakes!

September 3, 2017

Helllooo there! Today we have round two of mini cakes, and this time we’re taking on some of the most popular and famous bakes out there! I had lots of fun baking up and decorating these guys, and I hope you enjoy them!

Supply List — some helpful stuff for making these

  • Mini Cake Pan — this might technically be mainly for chocolate, but it’s oven-safe and great for cake too!
  • Candiquik — this is my FAVORITE for dipping/drizzling/etc. You do have to color it yourself with oil-based food color since it only comes in white and chocolate, but I promise you it is 1000000o% worth it! It’s perfect melting consistency right out of the package, and there’s no need to add canola oil or paramount crystals to thin it. And it comes in a microwave-safe tray. And you can usually find it at Safeway and Target in the baking aisle. Need I say more? ?
  • Oil-based food color set — for coloring the Candiquik
Print Recipe
 Small Batch Yellow Cake
Servings
mini cakes
Ingredients
Servings
mini cakes
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a microwave-safe jug, melt together butter and milk in the microwave. Mix in vanilla extract.
  4. Pour wet ingredients into the dry ingredients and mix to combine. Pour into ungreased cake mold and add in mix-ins (cocoa powder, food color, sprinkles, etc.) if desired. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
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Cakes

How to Make a Pusheen Donut Cake!

July 16, 2017

Today we’re making a Pusheen and donut inspired cake that’s the perfect special occasion treat!

Pusheen Template


Print Recipe
 Pusheen Donut Cake
Servings
Ingredients
Funfetti Cake
No-Spread Sugar Cookies
Royal Icing
White Chocolate Drip
Servings
Ingredients
Funfetti Cake
No-Spread Sugar Cookies
Royal Icing
White Chocolate Drip
Instructions
Funfetti Cake
  1. Preheat oven to 350 degrees F. Grease three 6” cake pans with cooking spray
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the butter and sugar. Mix in eggs, beating after each addition. Add in vanilla and combine. Alternate adding dry ingredients and milk, beginning and ending with the dry. Fold in sprinkles.
  4. Divide batter between the three pans, then bake for 30-35 min.
No-Spread Sugar Cookies
  1. In medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract.
  3. Add dry ingredients to wet ingredients in two additions. Divide dough in half and wrap each half in plastic wrap. Refrigerate cookie dough for at least 30 minutes in the refrigerator or until firm.
  4. Generously flour work surface and roll out cookie dough until 1/4" thick. Cut out desired shapes and transfer to a parchment paper lined baking sheet. Bake for 9-11 minutes or until bottom of cookies are golden brown.
Royal Icing
  1. In a large bowl, whisk together meringue powder and powdered sugar. Add in 1 1/2 T water and mix with a hand mixer for at least 5 minutes. Add more water as needed and color with food color. For brown icing, use a mix of cocoa powder and orange food color. Without orange food color, icing may look too gray-brown. The orange warms up the color nicely!
White Chocolate Drip
  1. Heat heavy whipping cream in the microwave until it begins to simmer. Spoon in white chocolate chips and let sit for 5 minutes to melt slightly. Mix until fully incorporated (may need to microwave slightly more). Add white food color if desired, and mix in more melted white chocolate if necessary.
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Cakes