Beach ball truffles…

It’s summertime! Let’s have a beach party!…

beach ball truffles

 

There are palm tree cookies…

 

palm tree cookies

 

Beach umbrella cookies…

 

beach umbrella cookies

 

Soothing blue water, “sandy” sugar beaches and little sunglasses!…

 

Barbie sunglasses

 

Now, the only thing missing is a beach ball! How about chocolate beach ball truffles? 

 

beach ball truffles

 

These beach balls are not only cute, they melt in your mouth! (For how to make the beach umbrella  and palm tree cookies, please click here)

Here’s how to make the beach ball truffles…

To make the ball shape, you will need a round piece of candy. I chose to use little storebought white chocolate truffles…

 

white chocolate truffles

 

You can also use homemade truffles or even chocolate-covered cake balls if you wish.

You will also need:

A sheet of paper

Scissors

Thin foam square (this can be found at a craft store in the cake decorating aisle)…

 

thin foam square

 

Small rolling stick…

 

small rolling stick

 

Cornstarch

Cake decorator’s bag fitted with a small round tip, filled with frosting

3-1/2 inch round cookie cutter

Sharp knife

Decorator’s tip with a 1/4 inch hole…

 

#5 cake decorator's tip

 

You will also need a cool room to work in. Being as you are working with chocolate, it will want to soften from the warmth of your hands. Try to handle the truffles as little as possible.

To get started, first find the “polar opposites” on one of the balls. My little truffle balls had little markings on opposite sides…

 

white chocolate truffles

 

If you aren’t using a truffle that has markings, you will need to find the polar opposites by sticking a skewer into whatever ball-shaped piece of candy you have chosen.

To do this, make sure you have centered the skewer  inside the candy and have pieced it clear through to the other side…

 

beach ball truffles

 

Now carefully remove the skewer. You should now have markings for the polar opposites on each side of the ball…

 

beach ball candy truffles

 

Cut out a strip of paper about 3 inches long…

 

paper strips

 

Take the strip of paper and hold one of the ends on top of one of the markings on the truffle…

 

beach ball candy truffles

 

Now, carefully turn the truffle over while holding the paper in place and make a mark on the paper where the paper meets the mark on the other side…

 

beach ball candy

 

Remove the paper strip. You should now have something that resembles this…

 

paper strip

 

Cut off the remaining area beyond the mark on the paper. This has now become the guide for how long the stripes will be on your beach ball.

Tint the fondant into 4 different colors…

 

pastel fondant

 

Take one of the colors and break off a small amount of fondant. Roll it into a ball.

Place some cornstarch onto a thin square of foam. The thin square of foam will help you roll the fondant very thinly without much sticking.

Place the ball of fondant on the foam square and then dust the top with cornstarch.

Roll the fondant very thinly with a small rolling stick.

Remove the fondant from the foam square and place it on a hard smooth surface…

 

pink fondant

 

Take a sharp knife and cut  a straight line across the bottom portion of the fondant…

 

pink fondant

 

Place the paper strip on the fondant so that the bottom edge of the paper is lined up with the edge you just cut.

Make a couple of markings to show this length of the paper on the fondant…

 

pink fondant

 

Now, position a clean straight edge or pastry scraper to connect the dots and make a long cut…

 

pink fondant

 

What you are essentially doing is making a ribbon in the same width as the length of that paper strip.

Take the cookie cutter and place it over the fondant strip. See photo below…

 

pink fondant

 

Make a cut. Then take the cutter and line it up and make another cut on the other side…

 

pink fondant

 

You should now have a piece similar to the one below…

 

beach ball truffles

 

Take some frosting and make a frosting strip along the truffle’s side…

 

beach ball truffles

 

Position the fondant strip on the truffle so that the pointed tips of the fondant shape are lined up with the “polar opposite” markings on the truffle…

 

beach ball truffles

 

Smooth the fondant around the truffle. Repeat this process with the rest of your truffles using this color of fondant…

 

beach ball truffles

 

Roll the next color of fondant out very thinly, and cut out another strip like before.

Flip it over so the “better” side is facing down, then place a dab of frosting on one of the ends…

 

beach ball truffles

 

Place this end underneath the ball next to the  pink strip…

 

beach ball truffles

 

Place a stripe of frosting on the fondant strip and then bring it up and over the ball.

Place a dab of frosting at the top to secure it to the ball…

 

beach ball truffles

 

Using strips of this color of fondant, repeat this process on the rest of the beach balls.

Then add strips of the next color of fondant…

 

beach ball truffles

 

When you have completed the strips on the balls, roll out the final 4th color of fondant very thinly.

Remove it from the foam square and place it on a hard smooth surface.

Take the cake tip, and using the hole side, cut out a tiny circle…

 

beach ball candy

 

If the fondant circle won’t release from the tip’s hole, use a small ball tool to gently push it out.

Take your finger and slightly flatten the fondant circle to thin it, then place a dab of frosting in the center of the ball.

Place the fondant circle on top. You have now completed your first beach ball!

 

beach ball candy truffles

 

When you have completed your beach ball truffles, keep them in a cool place until you are ready to serve them.

For ways to create the beach umbrella cookies and palm tree cookies (and how to serve and securely get the trees to stand up in the sugar sand), please click here…

The following is how to create a “sandy” beach, if you want to create a little “beach scene”…

Items needed…

Shallow platter

Masking tape

1-inch thick sheet of foam

Hot glue gun

Brown sugar blue paper

 

Take a shallow platter…

 

shallow platter

 

And cut out a sheet of blue paper so that it will lay flat on the bottom of the platter…

 

blue paper

 

Remove the paper. Then take the sheet of foam and cut it in such a way as to create a sort of “cove” effect for your beach and then taper the edges down with a sharp knife…

 

blue paper water

 

Trim the paper in such a way that where the foam “cove” will be, there isn’t any paper (the foam areas should directly touch the platter)…

 

blue paper water

 

Remove the foam and paper from the platter and now completely cover the surface of the platter with masking tape…

 

platter

 

Place the trimmed blue paper on the platter…

 

platter

 

Then position the foam piece on the platter…

 

creating water for tablescape

 

You are going to be attaching the foam pieces to the platter with hot glue. I have a large hot glue gun but even if all the glue, that was currently hot, was available in the gun to squeeze out, it would never cover all of the area underneath the foam piece. So I cut my large foam piece into sections so that there would be a sufficient amount of hot glue available to firmly secure the smaller foam sections to the platter.

*When your guests are removing a palm tree from the sugar “sand”, the last thing you want to happen is to have one of your guest lifting up on a palm tree and taking the whole foam piece with it…

So, you may want to cut your foam piece into sections as well…

 

platter

 

After you have cut your foam piece into smaller sections, place a generous amount of hot glue on the platter…

 

platter

 

And press one of the foam sections onto the glue puddle…

 

platter

 

Let your glue gun heat up for another batch of hot glue. After a couple of minutes repeat the process above and secure the next portion of foam. Repeat until all of your foam pieces have been secured.

Sprinkle brown sugar all over and around the foam until you can no longer see the foam.

**The brown sugar is for effect only.  It is NOT meant to be eaten as it may have little bits of foam in it…

 

beach tablescape

 

And add your other beach-y yummy goodies…

 

beach tablescape

 

When your party is over, discard all brown sugar into the trash and carefully pry off the foam pieces, peel off the tape with the glue and your platter will be good as new!

For more fun curved cookie ideas – as well as how to make the little beach umbrella and palm tree cookies, check out my other tutorial site found at Floralcookiebouquets (dot) com

beach tablescape

Chocolate Cookie Cake

 

oreo cake

My mom had her 80th birthday a couple of weeks ago. She wasn’t too keen on celebrating the fact she was turning 80 and wanted this birthday, to just “slide by” but the kids and I wanted to do something to make it a special day for her. So we made her a chocolate cookie cake!

The layers of this moist cake are covered with bits of chocolate sandwich cookies…

oreo cake

And then can be frosted with your favorite white icing…

oreo cake

We topped off our cake by serving it with mint chocolate chip ice cream and a few candles on top. The kids were pondering counting out 80 candles but eventually decided on 8 candles, one for each decade we have been so blessed to have her with us!

Happy Birthday, Mom! We love you so much…  :)

 Chocolate Cookie Cake

Sift together into a large mixing bowl…

3 c flour

6 T cocoa powder

2 t baking soda

1 t salt

1 ¾ c sugar

 

Then, pour in…

2 c cold water

¾ c vegetable oil

2 Tablespoons vanilla extract

2 Tablespoons white distilled vinegar

Mix well. Line 2 – 8 inch round cake pans with aluminum foil and spray with baking spray. Pour batter evenly into the 2 pans. Then sprinkle on top:

2 cups  coarsely chopped Oreo cookies ( this will take about 18 cookies)

Place the pans into a 350 degree oven and bake for about 30-35 minutes or until inserted toothpick comes out clean. Do not overbake.

Bring the edges of the foil over and down, around the edges of the baked cake. Place another piece of foil or waxed paper on top of the cake, followed by a dish towel and then let the cake completely cool down.

When cake has cooled completely, remove the baked layers from their pans and peel off  the foil. You will be left with a beautiful, moist and chocolate-y cake!…

oreo cake

 

Spring Cupcake Bouquet…

 cupcake bouquet

 I love wandering through the craftstore aisles this time of year.  Up here in Minnesota, winters can seem to drag on forever but after Valentine’s Day all the spring craft items come out and they seem to put a spring back in one’s step!

The other day during one of my craft aisle wanderings, I came across these floral-shaped baking cups…

wilton baking cups

I fell in love with all the ruffles…

wilton baking cups

I thought these would work great for a cupcake bouquet, along with a few artificial flowers tucked in here and there…

cupcake bouquet

 Wouldn’t this bouquet be perfect for Easter as the centerpiece for a brunch table? Or maybe as a gift for mom on Mother’s Day or well, any other special occasion where sweets and flowers go hand in hand?…  

To get started, you will first need to find a container and with all the Easter baskets in the stores right now, it shouldn’t be too hard to find something cute, pastel and perfect :)

I found this one with little pink embroidered flowers. Soooo cute….

easter basket

 
Next, prepare the container…

Cut green floral foam so that it fits snugly inside. You can hot glue it to the inside of the container, if you wish, so that it doesn’t shift on you while assembling the bouquet…

Then, prepare the cake batter (from the recipe of your choice) for the cupcakes…

making cake batter beaters

Then, if you look at the baking cups, you will notice a sort of “line” on the inside…

baking cupsPour the batter into the cups up to this line…

cupcake flowers

cupcake flowersPlace the baking cups on a cookie sheet and bake according to your recipe’s directions and then let them cool completely.

While the cupcakes are cooling down, prepare the skewers. Take large gumdrops…

large white gumdrops (You can usually find these in a drugstore in the candy aisle) and slide them down about 1 inch from the skewer’s tip…

Take a piece of cardboard and cut out circles slightly smaller than the diameter of the bottom of the baking cups. Poke a hole through the centers of the cardboard discs…

cupcake bouquet

Slide them over the tip of the skewers so that they rest on the surface of the gumdrops…

cupcake bouquet

When the cupcakes have completely cooled, take a small stick pin and pierce the bottom of the baking cups in the center to make a small hole. Remove the pin.

cupcake bouquet

** Be sure that your cupcakes have thoroughly cooled. The baking cups will be much firmer and easier to work with when the cupcakes are cold…

Take one of the prepared skewers and stick it into the baking cup’s bottom, into the hole you made with the pin…

cupcake bouquet

Take a decorator’s bag fitted with a star tip and begin piping on little stars to create a center for your cupcake flower…

cupcake bouquet

Then sprinkle yellow nonpareils over the top…

cupcake bouquet

 

cupcake bouquet

Stick the completed cupcake flowers into a brick of green floral foam until you are ready to assemble your bouquet.

Add the first cupcake flower to the container and trim it to its desired length using a sharp wire cutter. Add the filler of your choice. ( I used silk flowers and a little sheer green cloth ribbon as my filler…)

Keep alternating adding cupcake flowers and filler until your bouquet is finished!

***********

A couple of months ago, I found these cute little garden-themed stickers at the craft store…

garden stickers

 I knew they would come in handy someday and yeah, today was the day!

I took a small white gumdrop and trimmed it down with a scissors. I slid it onto the tip of a skewer…

cupcake bouquet

And then peeled off one of those cute little dragonfly stickers and stuck it onto the gumdrop!…

garden stickersWhen inserted next to the cupcake flowers, he appeared to be hovering over the bouquet! Cute!… :)

dragonfly sticker

My passion is turning sweets into arrangements that appear like real floral bouquets. If you would like to see more ideas for floral-themed edible bouquets, check out my other site at Floralcookiebouquets.com  where I feature floral cookie E-tutorials.

Right now Floralcookiebouquets.com is  all about spring floral cookie bouquets! (Please click on the highlighted words for more information…)

Daffodil cookies…

daffodil cookies

 

white daffodil cookies

easter cookiesPrim rose cookies…

prim rose cookies

Peony cookies…

peony cookies

and many other floral cookies! You can check them out at Floralcookiebouquets.com

 See you there! :)

Berry Patriotic!…

july 4 th dessert Okay,  all you strawberries…stand at attention!…

patriotic desserts

Straight lines now…

red, white and blue dessert

Heh! You in the front line…no leaning!…

patriotic strawberries

That’s better…

chocolate filled strawberries July 4th Want to have some fun with fresh strawberries this 4th of July? Have your strawberries “stand at attention” by sticking them onto toothpicks that have been inserted into an easy-to-make decorative foam platter! Your guests can pick out their favorite star-studded strawberry and then just slide it off without any fear of knocking the other berries over.

Who wouldn’t love a red ripe strawberry presented this way, filled with white chocolate cream and topped with a blue chocolate star on the 4th of July?  ;)

* * * * * * * * * * * * * * * * * * * * * * * * * *

Items needed:

12- inch disc of styrofoam – 1 inch thick

Decorative ribbon ( 1inch wide)…

patriotic ribbon

Parchment paper

Toothpicks

Stick pins…

stick pins

Small star-shaped cookie cutter

6-inch shallow clay disc…

Hot glue gun

Fresh strawberries

Ingredients for White Chocolate Cream Recipe (recipe below)…

Velvet Red Fondant recipe and ingredients (you will be substituting blue confectionary wafers and frosting for the red, called for in the recipe) This recipe will make considerably more fondant than you will need for making the stars. Unless you are making a very large number of stars, you may want to half the recipe…

Making the Blue Chocolate Stars…

Prepare one recipe of Velvet Red Fondant according to the directions (click here for the recipe) but substitute blue wafers and blue decorator’s frosting for the red wafers and frosting called for in the recipe.

**For my stars,  I added some Royal Blue powdered coloring and some Violet Purple food coloring paste to the fondant  so that it would become more of a navy blue color…

Let the fondant sit for 24 hours for easier handling…

After the fondant has sat for 24 hours and has become very hard, break off a chunk and begin kneading it to soften it…

Dust a smooth rolling surface with cornstarch…

cornstarch for fondant

Place some fondant on the surface and puff with just a light dusting of cornstarch…

Roll it out until you reach the desired thickness of your stars ( I made mine about an 1/8 inch thick)…

Take a pastry scraper and slide it underneath the fondant to loosen it from the bottom…

Lightly reroll over it again to smooth it down. Take a pastry brush and brush off all excess cornstarch from the fondant’s surface.

Take your star cutter and cut out the shapes..

Place them on a smooth surface that has been dusted with cornstarch…

Decorate the stars with red and white frosting and sugars…

 Preparing the serving “plate”…

Take your ribbon and wrap it around the outer edge of the foam disc and overlap it by about 1-1/2  inches…

Trim it off and set this aside…

Place the foam disc on a piece of parchment paper…

 Then with a pencil, draw a line about ¾ of an inch out from the foam’s edge, and draw around the disc…

You should now have a circle drawn around the foam that is slightly larger than the foam disc…

 

Cut out the parchment circle…

Lay the  parchment circle on top of the disc, lining it up so that it is centered over the disc…

Stick a toothpick into the middle to secure the paper to the foam so that it doesn’t shift around…

Begin folding down the edges of the parchment paper and place the ribbon over the parchment . Secure the ribbon to the paper ( and to the foam)  with stick pins…

july 4th craftsContinue folding down the parchment paper, wrapping the ribbon and sticking in the pins until the edge has been completely covered around the disc…

Remove the toothpick from the center and tip the “platter” upside down…

Tip the clay dish upside down and put some hot glue around the edges…

Center the clay dish on top of the foam platter…


And then tip right-side up to cool…

Gluing this dish onto the bottom of the foam disc not only makes the platter easier to pick up, it adds weight to the foam platter so that it makes it easier to pull off the berries…

** If I am planning on making a lot of the filled strawberries for my guests, I make a second foam platter that is undecorated – and minus the clay dish. This way I can put the extra filled berries on the toothpicks and stick them in the refrigerator so that they are decorated and ready to go…ready to be placed on the decorated platter when the berry plate needs to be filled again. It is just less hassle than standing at the counter, filling and decorating strawberries during a party…  

White Chocolate Cream Filling…

Into a medium-sized heavy saucepan, put:

3 oz. cream cheese (or about a third of an 8 oz bar, reserve the rest)

3/4 c  heavy whipping cream

Over medium high heat, begin melting the cream cheese into the cream. Stir continuously with a wooden spoon. When the cream starts to bubble, turn down the heat. (At this point, switch to stirring with a whisk. It will help break up the pieces of cream cheese) Stir until the mixture is smooth. Turn down the heat to low and then add:

1 heaping cup white confectionary wafers ( or white baking chips will work also)

Slowly stir until the wafers have been melted and the mixture is smooth. Use the whisk to whisk out any remaining tiny lumps of wafer or cream cheese.

Pour mixture into a bowl and place into the refrigerator to cool down…

To prepare the berries, core the strawberries using a sharp knife…

Begin sticking toothpicks into the foam platter and adding the berries as you go…

strawberries on tootpicks

After all the berries have been attached, finish making the whipped cream, by placing into a mixing bowl:

¾ cup heavy whipping cream

Beat until stiff peaks form. When the cream cheese mixture has completely cooled down and is cold, place the mixture into another mixing bowl and add the rest of the bar of cream cheese. Beat until smooth and creamy. Add the whipped cream and beat well, scraping the sides of the bowl often…

Place the whipped cream mixture into a large decorator’s bag fitted with a large star tip. Pipe the whipped cream into the berries…

pipe cream filling into strawberries

Swirl  a generous amount around the top of the berries and add a decorated star…

july 4th desserts

chocolate filled strawberriesIf your stars are very thick or it is very warm in your kitchen and your whipped cream seems too soft to hold the stars, try placing the filled strawberries into the refrigerator for awhile. When the whipped cream has firmed up a bit, garnish with the stars. Return the completed strawberries to the frig to remain cold until you are ready to serve them…

Happy 4th of July!!

* * * * * * * * * * * * * * * * * * * * * *

For another colorful way to celebrate the Red, White and Blue, please check out my post how to make this stunning jello poke Flag Cake…

It’s refreshing, yet dazzling as well…

flag cake

* * * * * * * * * * * * * * * * * * * * * * * * * *

My posting is going to be very erratic for the rest of the summer due to me working on some  fun and exciting floral cookie bouquets coming out later on this Fall! If you haven’t subscribed to my blog, now might be a nice time to subscribe… especially if you don’t want to miss out on the latest floral cookie bouquet creation this summer! :)

Happy Summer to you!…

Pony Cake

Litte Pony cake

Our little daughter had a birthday party last weekend and I made her a little pony cake. I wanted to share with you how I made this cake in case you are ever in need of making an easy  rainbow decoration for a cake..

rainbow twizzlers

This is how I made the the candy rainbow…I took wooden skewers and snipped them off to about a 3 inch length and then slid small gumdrops over the tip of the skewers so that the gumdrops were about 3/4 inch down from the tips… 

I inserted the skewered gumdrops in a row on the cake where I wanted the left side of the rainbow to be.

I then insert the first gumdrop, of the right side of the rainbow, about 1/2  of an inch from the last gumdrop of the left side of the rainbow. I took a piece of licorice ( I used red for the inner most strip of color in the rainbow)  and sort of “eyeballed-it” to see how long the licorice strip should be in order for it to be curved over to attach to that other single gumdrop (for the rainbow’s right side) and then snipped it off with a scissors.

I slid the red licorice over the skewered gumdrops ( the rainbow-colored licorice is hollow inside).  I then took the remaining other licorice pieces and inserted them onto the rainbow’s left side and bent them over to attach to the skewers on the rainbow’s right side.

rainbow twizzlers

The right side of the rainbow is going to look a little messy because the licorice strips just  aren’t long enough to bend over far enough to make a complete perfect rainbow…

rainbow licorice

So hide that incomplete rainbow, I curled some curling ribbon and placed it around that portion of the rainbow…

rainbow pony cake

This is where I stuck in some of the little star cookie candles…

cookie star candles

 

I made these by making little holes in the center of the star-shaped cookies and then attached the fondant  to the cookies ( in a similar manner as making  Peony cookies) and then took a candle and made an impression into the center. And because there was a hole in the baked-cookie center, there became a shallow well in the fondant. I dipped the candle bottom into a little bit of melted chocolate and then placed the candle into the center of the cookie…

candle cookie stars

I decorated around the candle area with a little piped frosting and sugar. Then I slid large gumdrops over skewers so that the skewer was inserted about halfway into the gumdrop.  I dipped the flat part of the skewered-gumdrop into some melted chocolate and laid the star cookie on top and then placed it into a piece of styrofoam to set up until I placed it into the cake…

I used a little pink cotton candy to create clouds for the rainbow and stars…

pink cotton candy clouds

 And then added the main attraction of the cake…

my little pony

 A pony with little wings! 

I think the cake was a success! All the little girls wanted a piece of the candy rainbow and the pink cotton clouds were a HUGE success! But the best part was when my daughter, E., saw the cake. Her eyes lit up, she was smiling ear-to-ear as she softly touched the pony and pink clouds and then she dreamily said, “ooooohhh Mommy… I love it!”    And don’t those few words make a mommy smile as well?  :)

Bing Balls

Valentine cherry cake pops Why not give your sweetie one of these little delights on a stick – “Bing Balls”!

They start out with a sweet cherry pink candy center and then you dip them twice into melted chocolate and then roll them in coarsely chopped cocktail peanuts! They are like a Bing Cherry Bar only on a stick! Seems like we are putting everything on a stick these days, why leave out the Bing Cherry Bar?  Yum Yum…   :)

And if you don’t  care for peanuts or are allergic, skip the nuts and go for the gusto! -  dip them three times into the chocolate! Seriously, is there anything as too much chocolate??

pink cake balls for Valentine's day Bing Balls

Melt in a medium-sized saucepan:

      1/4 c salted butter

Then add:

      1 cup granulated sugar

      1/3 cup evaporated milk ( NOT sweetened condensed milk)

      1/8 teas salt

      6 large marshmallows

Stir and bring to a boil. GENTLY boil for 5 minutes. Take off the heat and add:

      2 teas cherry extract

      1 cup red candy coating wafers

Stir occasionally until the wafers have completely melted. Pour the mixture onto a sheet of parchment paper to cool down. When the mixture has cooled and has started to “set up”,  start kneading it and begin forming it into little balls ( about 3/4 inch). Place the balls on a cookie sheet that has been covered with waxed or parchment paper. Place the balls into the refrigerator until they are firm.

Meanwhile, melt:

      1 Tablespoon red candy coating wafers

Dip a skewer into the melted wafers and then insert the skewer into one of the balls ( stick the skewer in only about halfway. Be careful not to push it clear through the ball) Place the skewered balls back into the refrigerator. Meanwhile, in a small heavy saucepan, melt over low heat:

      1 cup or so semi-sweet chocolate chips

      1/3 cup peanut butter

This amount may vary depending on how many times you are going to dip the balls. You can always melt more if needed…  Dip the skewered balls into the chocolate mixture so that the chocolate is covering not only the balls but a little of the skewer as well….

Stick the skewered dipped balls into a chunk of plasticwrap-covered styrofoam to firm up. Place them back into the refrigerator until chocolate has firmed up and then dip them again. Then roll them in:

      1 cup or so coarsely chopped cocktail peanuts

When the chocolate has firmed up, it is time to take a bite…or two… :) 

valentine candy bouquets