Chocolate Candy Bar Surprise Cupcakes!

Chocolate Cupcakes with Chocolate Mousse Frosting and a Candy bar Surprise inside!

This is a Fun and Simple Recipe Idea to use for any occasion!

Start by making your favorite Standard Cupcake Recipe, but don't fill up the Cupcake Liners quite as full as you normally do. Once you fill up your cupcake liners, insert a small bite-size candy bar of your choice (I used 3 Musketeers, but you could use Snickers or Milky Way as well). If you can't find the bite-size candy bars, you can cut the Fun-Size bars in half like I did.

Yummy!

I frosted mine with my Special Chocolate Mousse Frosting! (Recipe coming Soon!)

Happy Cupcaking!

Bakerella Inspired Cake Truffles

I made Cake truffles using Bakerella's recipe for her Cake Pops.

First, I made a regular box cake in a 9 x 13 inch pan. I let it cool, and then I crumbled it up in a large bowl.

Then, I mixed in 1 16 oz. can of frosting. I couldn't decide which flavor to use, so I did half chocolate and half white.After the frosting is mixed in well, using a small ice-cream scoop, Scoop the Cake mixture into approximately 1 inch size balls, and refridgerate until the balls become firm (about a couple of hours). Once the balls are firm, roll them in your hands to make them smooth. I would recomend storing them in the freezing for another hour or two until you are ready to dip them in Chocolate. If want colored chocolate, you should use Wilton Candy Melts. DO NOT add food coloring to the chocolate inless it does not contain water. Always read the package instructions before melting or adding anything to your chocolate.

I drizzled some chocolate on mine,
but you can always use sprinkles or nuts to garnish your cake truffles.

Bakerella shapes hers into cupcakes. Too Cute!
You can see Bakerella's Official Recipe here, and a video of her making them on The Martha Stewart Show here.

Good Luck!

My First Fondant Covered Cake!

Yay! My first fondant covered cake! I've been wanting to try a fondant cake forever. It's not as easy as it looks. I made the marshmallow fondant myself by melting marshmallows with some water and mixing them with a 2 pound bag of powdered sugar. It doesn't really taste like marshmallows though, just powdered sugar. So it's mainly just for looks. I know it has some cracks, but it's not too shabby for my first time. Right? I'll try it again some other time.

To make this, I just made a regular box cake with some secret ingredients to make it EXTRA moist. I had the marshmallow fondant made a few days earlier and kept it wrapped tightly in saran wrap and a plastic bag with no air. I used the recipe from Wilton's website for the Rolled Marshmallow fondant.

First you frost the cake with a light layer of Buttercream Frosting ( I also used a recipe from Wilton's website), but before I frost the cake. I like to brush it with sugar water to "lock" in the moisture. After you frost the cake you should leave it in the fridge while you roll out your fondant. Before you roll out your fondant, you should spray your surface with cooking spray and then dust it heavily with cornstarch or powdered sugar.

Once you have your fondant rolled out to the size of your cake, you can remove your cake from the fridge. To position the fondant on your cake, fold the fondant over your rolling pin and carry it over onto your your cake. Once it's on your cake smooth it on with your hands or fondant smoother and viola'! Fondant covered cake!

To color the fondant use paste food coloring and mix it in with your hands ( you MIGHT want to wear gloves ). I used small cookie cutters to cut the stars out. To stick the stars to the fondant, you use a little bit of water. Not too much because your colors might run.

I hope you learned something! Send me pictures of your fondant cakes!