3 DIY DESSERT STATION IDEAS
Rose cakepops
When making these pops, be sure to use a cake pop filling that holds it’s shape well, so that the pops will support the delicate layer of fondant on the exterior. Chill your cake pop bases well before adding your fondant layer, so that you have ample time to assemble each flower. Also, roll your fondant very thinly, although it may be a bit delicate to handle, the finished cake pop will have a better ratio of cake to icing if the fondant isn’t overwhelming the filling.close
Make these Rose Cake Pops for your Valentine and watch hearts swell and hugs and kisses ensue.
ROSE CAKE POPS
a tutorial by Cakegirls
Supplies:
Cake Pop Filling (that holds it shape well)
6″ Long White Sucker Sticks
White Candy Coating
Pink Fondant
Easy Rose 5 Petal Cutter
Tulip Luster Dust
Paintbrushes
Prepare your favorite cake pop mixture. Place the mixture in a bowl and refrigerate for 1/2 hour. Using a scoop or a tablespoon, scoop out 1 level tablespoon of filling and roll into a tear drop shape with your hands. Continue with the rest of the filling and place the teardrops on a tray. Refrigerate for 1/2 hour or until very firm before adding the sticks.
Place some white candy coating in the microwave on half power and heat in 30 second intervals, stirring in between until melted.
Remove one tear drop from the fridge. Using a sucker stick, pre poke a hole half way up, remove the stick, dip in melted coating and reinsert into the tear drop. Swipe away any dripping coating. Place back in the fridge and then continue, one-by-one, with remaining tear drops.
On a surface covered lightly with powdered sugar, roll out a small portion of hot pink fondant as thinly as possible. Use the rose cutter to cut out a flower shape.
Next, place the fondant flower in your palm with the center resting at the opening of your fingers. Brush the middle of the flower with a very light coating of water and poke the cake pop tear drop through the center of the fondant.
Next, referring to the numbers on the rose cutter, lift and stretch petal #1 up and around the teardrop.
Repeat the process with petal #2, making sure it cups and intertwines with petal #1 to cover the tear drop cake pop. Brush with a little water in spots to adhere as necessary.
Repeat the process again with petal #3, #4 and #5. Make sure to place these petal evenly around the outside of the bud, using a little water to adhere in places as necessary. When the petals are finished, use your fingers to curl and flair the edge of the petals for effect.
Prop the rose up in a glass to dry and start again, working on only one rose at a time.
Using a dry paintbrush, heavily dab the inside and edges of the rosebud with tulip red luster dust. Gently turn the cake pop upside down and brush off excess onto a piece of wax paper or parchment paper to catch the excess. Recoat in layers as desired.
TOASTED COCONUT AND BERRIES CHARLOTTES
Makes 6, 3 inch wide charlottes
For the ladyfingers:
1/2 cup (65 grams) cake flour
3 large eggs yolks
1/2 cup (1oo grams) sugar, divided
3 egg whites
1 teaspoon orange blossom water
pinch of salt
1/2 cup to 3/4 grated coconut (both unsweet or sweet are fine)
– Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
– Fit your mixer with the paddle attachment and beat the egg yolks with 1/4 cup of the sugar until thick and pale yellow at high speed for about 5 minutes. Add the orange blossom water and give the mixer another quick whirl to combine.
– Transfer the batter to a bowl, and sift the cake flour over it but do not fold it in yet.Wash your mixer’s bowl thoroughly before proceeding with the egg whites.
– Fit your mixer with the whisk attachment and whip the egg whites until foamy. Add the pinch of salt and increase the speed and whip until soft peaks form. Gradually add the remaining 1/4 cup of sugar and whip until stiff peaks. Fold the whites into the egg yolk and flour mixture in three additions, mixing just until incorporated. Do not over fold or you will loose air and the cookies will turn flat.
– Transfer the batter to a pastry bag fitting with narrow tip (I used Ateco #807) and pipe the batter into 6 3 inch circles first, then continue with the remaining batter to make 4 inch long ladyfingers.keeping one inch space in between them. Feel free to draw circles and lines on the parchment paper and to invert it prior to baking (so you don’t get ink or pencil lines on your cookies) as a guide.
– Sprinkle as little as 1/2 cup to as much as 3/4 cup of grated coconut, depending on your taste.
Bake for 8 to 10 minutes or until the ladyfingers are firm but only slightly browned and are spongy when pressed with a finger.
– Remove them from the oven and let the baking sheets cool on wire rack for a few minutes. It will be easier to remove the cookies from the parchment paper if you do so when they are still a little warm. Once lifted from the paper, let the cookies cool completely on wire racks before using them.
For the raspberry mousse:
250 ml (1 cup) milk
1/4 cup (55 grams) sugar
3 egg yolks
2 tsp Chambord
2 tsp powdered gelatin + 1/4 cup cold water
1 1/2 cups frozen raspberries, thawed and mashed with a fork
3/4 cup heavy cream
Sprinkle the gelatin over the water and set aside to bloom.
In a medium bowl, whisk the sugar and egg yolks until pale yellow. In the meantime time, in a medium saucepan, heat the milk to boiling point. Slowly pour some of the hot milk over the egg yolks to temper them. Add the remaining milk in one steady stream, whisking well. Pour the liquid back into the saucepan, and cook over medium low heat until it thickens enough to coat the back of a spoon. Remove from the heat, add the Chambord, raspberries and gelatin and stir until the latter is completely dissolved.
Let cool to room temperature. In a large bowl or in a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Incorporate the raspberry base in 2 additions into the cream. Use immediately.
To assemble the charlottes:
Place 6 rings onto a parchment line baking sheet. Line 6 rings with parchment paper, place a disk of ladyfinger cookie at the bottom and line the inside with as many fingers as will fit in them. Divide the mousse evenly in between the rings. Refrigerate until completely set.
When ready to serve, unmold the charlottes and top with whipped cream and fresh berries.
Mini Strawberry Trifle
Mini Strawberry Trifle
1 box white cake mix
3 pints strawberries
1 small package cheesecake or vanilla flavored pudding
1 cup cool whip
Bake the white cake according to package directions. Let cool and cut into small, bite-sized squares. Mix pudding according to package directions. After it sets, mix in cool whip. Wash and slice strawberries.
When ready, layer bottom of Lil’ Mason with cake bites, then add a layer of pudding, then a layer of strawberries. Repeat until full, and top with a dollop of cool whip and a small strawberry. This recipe will make about six mini strawberry trifles.
5 CREATIVE MOTHER’S DAY CAKE IDEAS
