Morgan's Cakes: 2011

Halloween Cake Pops

Here some cake pops with halloween colors. Simple, yet pretty. Inside is vanilla cake with vanilla buttercream, some are chocolate cake with vanilla buttercream.

Fun Halloween Cake

This cake is decorated with handmade fondant and gumpaste pieces. The tree is made from modelling chocolate.

Ice Cream Cone cake pops

What a cute ice cream cone! What's that? You're not ice cream? You're cake??

See, I'm red velvet cake, yummo!

Cupcake pops on a tree

Little cucpcake pops in purple, green and white on a home made "tree" stand.

UNT graduation cake

Two tier UNT grad cake with Scrappy the Eagle Mascot on top

UNT Graduation Cake

Three tier UNT graduation cake. Scrappy the Eagle mascot was cut by hand from gumpaste.

Wedding Cake

This cake is iced with cream cheese icing topped with cookie pops and roses

Bride and Groom Cookie Pop

These bride and groom cookie pops were decorated with fondant and butter cream icing.

Cupcake Cookies and Cupcake Cookie Pop

Cupcake Cookie Pop!!

Baking Cookies on a Stick tutorial, Cookie Pops

It's really easy to bake cookies on a stick. Here is a tutorial on how to do it.

Items needed:

cookie sheets (flat with no sides are best) or the back of a regular one
parchment paper
large rolling pin
lollipop sticks
two dowel rods

cookie dough

1. Cut parchement paper the width of the cookie sheet

2. Place cookie dough between two sheets of parchment. Place a dowel rod on each side of the parchment paper. Place rolling pin over dowels and cookie dough and roll out the dough until your rolling pin is rolling on the dowels. Using the dowels helps to get the cookie dough the same width all over. This will ensure even baking. Your cookies will be about 1/4" thick.

*if the parchment wrinkles during the rolling just

lift up the parchment and reposition it on the dough.

4. Cut out your cookies. This recipe is very sturdy and you can easily pick up the cookies.

You can chill the cookies before moving

Or the way I prefer

You don't even have to handle them. The dough is already on parchment so I cut them out as best I can, pull the excess dough away and slide the whole piece of parchment onto the cookie sheet. ;)

5. Now you are ready to insert the sticks. You have to lay your cookies on the parchment so you can insert the sticks in the bottom of your cookie. I keep this in mind when I am cutting out the cookies. If I were inserting sticks in all the cookies I would have down the top two cookies so the bottoms are facing the outside of the cookie sheet. I'm only doing one cookie stick.

6. Insert they stick by placing the parchment back over the cookie, place one hand on top of the cookie and insert the stick by pushing and lightly twisting it into the cookie. Insert the stick 2/3 into the cookie. Remove the parchment.

7. Bake cookies according recipe insturctions

8. Let cool and have fun decorating!

Roll Out Sugar Cookie Recipe from Cookie Crazie

I came across this great blog called Cookie Crazie. Her cookies are amazingly decorated. I thought this lady knows what she is doing. I thought I'd try her recipe out. I love it! The cookies are soft and even a little cakey. The dough is strong enough for baking cookies on a stick. Here is the recipe:

1 cup butter softened

1 1/2 cup sugar

1 egg

1tsp vanilla

1/2 cup sour cream

4 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Make sure all ingredients are room temperature, If not, you're mixture will curdle. Set out the butter, sour cream and egg and let them come to room temperature.

Preheat oven to 325 degrees

Cream butter and sugar until fluffy, make sure you get it nice and fluffy, so your cookies will be fluffy.

Beat in egg, vanilla, sour cream. Blend in dry ingredients.

Bake at 325 for 10-15 minutes. Baking time depends on how large your cookies are. Bake until just golden brown around the edges. Do not overbake.

Chocolate Roll Out Cookies

substitute 1/2 cup of cocoa for 1/2 cup of flour

Easter Cupcakes

Here is an easy idea for Easter Cupcakes. Use a large grass tip to pipe green grass and use Easter candy for the eggs. I put the cupcakes on one of my handmade cake stands.

Tips for working with chocolate

A few things to keep in mind when working with chocolate, candy melts, candy coatings, ect.
Chocolate cannot get water in it, it will seize it up.

Melt the chocolate slowly DO NOT OVER HEAT.

Melt the chocolate in 30 sec increments stirring in between heatings.
COLORING your chocolate. There are a couple of options here. You can use candy oil colors. I prefer Americolors. You can also use gel colors for cake decorating BUT you need to add a product called Flo Coat so the gel color won't seize the chocolate. You can also purchase pre colored chocolates, candy melts, ect.

If your chocolate is hard to work with don't make it hotter, it will ruin the chocolate add paramount crystals or Crisco to it and it will help relax and smooth out the chocolate.

Store in a cool dry place. Do not store in fridge or freezer. Chocolates will last a long time if stored properly.

Spring Cupcakes with fondant daisy flowers

CupCake Pops and Cake Bites

Cupcake Pops

Cupcake Bites

OK, so I copied Bakerella whom I LOVE by the way and think is totally amazing!

Mine are not as pretty as hers are. My chocolate dipping skills need some work. But I did make a tutorial on how I made them. So here goes:

Items you will need:

1 cake mix, baked into a 13x9 inch cake ( I had left over cupcakes in the freezer, I just pulled out 24 and used those)

2 cups of buttercream or cream cheese icing, or 1 can of premade icing

1 flower shaped cookie cutter (1.25" in diameter)

1 package of chocolate bark

1 package of white chocolate bark, or colored candy melts

bowls for dipping

wax paper

cookie sheets

lollipop sticks

sprinkles and m&m's

small plastic treat bags and ribbon for packaging

styrofoam block

food processor (optional)

2 tbs cookie dough scoop

Crisco or Paramount Crystals

1. Bake your cake in a 13x9 inch pan, let cool completely.

Crumble into fine consistency or put in food processor. I used a food processor so I could get it all nice and evenly crumbled.

2. Add your can of icing or homemade icing.

3. Mix thoroughly using a large rubber spatula or the back of a spoon. It will have the consistency of cookie dough.

4. Use a 2 tbs cookie dough scoop to measure out equal portions of the mixture, then shape into balls. The balls should be 1.25" to1.5" in size. Then place them on a wax paper covered cookie sheet, cover with plastic wrap and place in the freezer for 15-20 minutes.

6. Once they have chilled, take them out of the freezer and roll them into a cylander shape like this:

7. Use your cookie cutter to push the dough into the mold. I found I had to reshape the tops a little. Push it half way up. Use your thumb to push it out of the cutter and set it on wax paper. If you are making alot, it may help to only take few at a time out of the freezer so they don't get all gooey on you. I am in Texas and it is hot an humid. By the time I got to the 30th one they went all gooey on me.

7. Continue until you done them all. Put them back in the freezer to 10-15 minutes.

8. While your cupcakes are in the freezer start melting your chocolate. Follow package instructions. 30 second increments are best, stirring in between. Do not over heat your chocolate, or get water in it, either of those will cause your chocolate to sieze up.

tip: you may need to add a little crisco to your chocolate to soften it up.

It will make for a smoother finish.

I did not do that this time, I will next time. The pink did not have a nice

smooth finish.

9. Dip them half way up into the chocolate. A deep bowl will allow for easier dipping. Lay them upside down to dry. Add your stick, dip it in the chocolate first, this will help "glue" it in place. Don't wait for the chocolate to set before you add your stick, the chocolate will crack (found that out the hard way).

10. Dip the tops into the colored chocolate, add sprinkles and an m&m for decoration.

Different sprinkles...

Here are some all dressed up and ready to go.

I made them for a bake sale at my sons school. They went for $2 each!!

St Patty's Day Cupcakes

Here are some cute little cuppies I made for St Pattie's day, with some little fondant flowers sitting on my handmade cake stand.

St. Patrick's Day Cupcakes

St Patty's Day is just around the corner. Here are some yummy chocolate cupcakes with chocolate icing. It makes a nice contrast to the green cupcakes papers and green sprinkles, sitting on my handmade cakestand.

Coors Light Bottle Cake

Very proud of this one! I have a fear of sculpted cakes, my husband helped me out with this one by cutting it for me coloring the fondant and airbrushing it. He did a great job. The logo was cut out by hand.

Baby Shower Princess Cake

This one was a little difficult to ice, since it was cream cheese, I'm not to happy with the icing job. The tiara was handcut to match the design from the baby shower decorations. Although I was not to happy with it, the customer was more than satisfied. So of course that makes me happy!!

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