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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


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 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

Mini Unicorn Macarons

February 23, 2017

If you love unicorns, this one’s for you! ??

Extra Macaron Tips and Notes!

  • I used to measure out my macaron ingredients in grams for accuracy, but I’ve recently started using cups instead and I haven’t noticed a difference. Just make sure to measure carefully and don’t pack the ingredients into the cup! Simply scoop the almond flour/powdered sugar up and then drop it back into the container a few times to loosen it, and then scoop and measure! This way you won’t end up packing the flour/powdered sugar as you scoop it since it’ll be nice and loose already.
  • I’ve tested out tapping the baking sheet on the counter to release air bubbles, and for me it didn’t matter if I did it or not. But my main concern was that the macarons lost their shape after tapping them down. Ideally, you can tap the baking sheet on the counter twice, then use a toothpick to pop any air bubbles that appear. But I am not responsible for any misshapen unicorns ?
  • The time range for the skin to form on the macarons is pretty big (30-60 min), but you do have to start checking them at the 30 min point. This is because the amount of time it takes depends on humidity, which varies widely from place to place. For example, when I made these when our heater was on, it only took 30 min to form a skin. However, it was raining and cold when I first tested these out, and it took the full 60 min for a skin to form. So just keep your climate in mind, and start checking at the 30 min point!

Unicorn Macaron Template

Favorite food colors for the frosting

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 Mini Unicorn Macarons
Servings
Ingredients
Macarons
Buttercream Frosting
Servings
Ingredients
Macarons
Buttercream Frosting
Instructions
Macarons
  1. Beat egg whites until foamy. Slowly add in sugar, then mix for 6-8 minutes or until stiff peaks form.
  2. In a separate bowl, sift together almond flour and powdered sugar. Whisk to combine.
  3. Add half of dry ingredients to wet ingredients and fold in until halfway combined. Add in remaining dry ingredients, then fold until batter drips off spatula slowly but continuously.
  4. Pipe out macarons onto parchment paper lined baking sheet, then add sprinkles to upper halves of half of macarons. Tap baking sheet on counter to release air bubbles, then let sit for 30-45 minutes or until skin forms on outside of macarons (they should not stick to your finger when lightly touched). At this point, preheat your oven to 300 F while you wait for the skin to form.
  5. Bake for minutes, or until macarons remove cleanly from parchment paper.
Buttercream Frosting
  1. Beat butter until smooth, then mix in powdered sugar one cup a time. Mix in vanilla extract, then add milk to reach desired consistency. Color frosting in desired colors.
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Candy/Confections, Cookies