Easy Ice-Cream Cake

Memorial Day is around the corner – a day for honoring American veterans and doing our patriotic duties. Started three years after the Civil war ended in 1868, it was the chosen day to place flowers at the graves of those who died in the war. Originally called Decoration Day, it is believed that May 30th was chosen because flowers would be in bloom all over the country. Only in 1971 did Congress  nominate the last Monday in May to be recognized as Memorial Day, and expand the honor to all soldiers who died in American wars.

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.  (Pic: military.gov)

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.
(Pic: military.gov)

The first Memorial Day ceremony was held at Arlington National Cemetery and small American flags were placed at each grave. This tradition continues to date and has been adopted elsewhere too.

You can read more information on the U.S. Department of Veterans website.

It is also the day for parades, picnics and barbecues with family and friends, shopping, and the opening of pool season. This week’s recipe can be used through the year. Easy and adaptable, it can be made on the cheap too. (Have you seen the price of Ice-Cream cakes at your local store?!?!) Birthday parties, graduations, family gatherings, sleepovers, play dates …… I must warn you that the never ending stream of kids through your door over the next few warm months will love visiting you. Plus the fact that you can make it a week ahead of your event and freeze it makes it even more divine.

Easy Ice-Cream Cake

Ice-Cream Cake

(Serves 8-12)

  • 2 (8-inch) round cakes of your choice (baked and cooled completely)
  • 1 gallon ice-cream of your choice (softened & stirred)
  • sliced fruit / coarsely crushed cookies (optional)
  • jelly / berry sauce / whipping cream / Magic Shell – for layering & frosting
  • cherries / sprinkles / candy – for decorating
  • 1 deep 9-inch springform (preferred) or regular round pan
  • large freezer-safe serving platter
  • plastic wrap

Ice-Cream Cake

1) Line the bottom and sides of your 9-inch pan with a double layer of plastic wrap so that the edges come over the sides of the pan.

2) Place one round cake in the center and poke holes over the top using a chopstick or fork.

3) Pour half the softened ice-cream on top and over the sides of the cake and smoothen to make it level. (If you like jam or berry sauce, pour on the cake first before adding ice cream).

4) Arrange a single layer of sliced fruit or crushed cookies on top (if using).

5) Gently drape the wrap over the ice cream (or cover with a freezer safe plate) and freeze for about 2 hours.

Ice-Cream Cake

6) Remove pan from freezer and unwrap. Place the other round cake over the first layer and poke holes again.

7) Pour the remaining ice-cream on top and around the sides and smoothen again. Make sure the top is flat.

8) Gently cover again and refreeze for another 2 hours. or overnight.

9) To plate & serve: remove pan from freezer and let it sit on the counter for a few minutes.

10) Release the latch on the springform pan and lift the cake out holding the edges of the plastic wrap. Unwrap from the bottom and place on your serving platter. (For a regular pan, run a knife under hot water and gently run it around the inside edge of the pan to release the cake.)

11) Decorate with Magic Shell or whipping cream and top with cherries / berries and sprinkles.

TIP: For smooth and easy cutting, run or dip a knife under warm water and slice.

If you have a larger crowd to serve, you can follow the same method with a rectangular 9X13 cake. Just bake the cake as per instructions and cool completely (or use store bought). Trim the edges by a 1/4 inch on all sides and gently slice across to make two 9X13 layers. Place one sheet cake back in the same pan that is lined with a double layer of plastic wrap. Follow the remaining instructions as above. When ready to serve, cut into squares.

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No-Cook Oats & Dates Breakfast Bars

No-cook Oats & Dates Breakfast Bars

Have you spent enough already on snack / granola/ energy / breakfast bars? One – the $$ add up pretty quickly; two – have you turned to the ingredients list? Yes – they may be low in sugar & carbs, high in protein & fiber, and claim to be a good meal replacement. But most of them are chock full of additives & have dozens of ingredients that I would never put in my mouth if I saw it by itself. In my attempt to feed my family food that is tasty, nutritious, natural and most importantly,  can be made ahead, I have been experimenting with a few different recipes.

I found that over the last few months, the alternative to my 4pm sweet tooth / chocolate craving was only satiated by the texture and sweetness of dates and the crunch of a few walnuts or almonds. If that was not enough, I would eat an apple or a banana to tide me through till dinner. Some days, I needed a ‘portable’ breakfast & cereal bars seemed like a good thing to start the day with.

These bars are husband & kid approved, and I generally don’t flinch when my boys go back for a second piece. The recipe below is more of a guide  – feel free to swap out ingredients for what you have on hand and adjust sweetness to your preference.

No-Cook Oats & Dates Breakfast Bars

(Makes 16 – 2X2 inch squares)

  • 2 cups nuts (walnuts, pecans, almonds, etc)
  • 2 cups oats ( I used rolled / old-fashioned oats; can probably try Instant / quick cook variety)
  • 1 cup dates
  • 1 cup dry figs (soak in 1/2 cup warm water for about 15 mins and drain well before using)
  • 1/4 cup chia seeds (optional)
  • 2-3 tsp cinnamon OR cardamom powder
  • few Tbsp honey OR maple syrup OR agave syrup (optional)
  • 1-2 cups applesauce OR finely chopped apple OR banana

1) Heat a wide, heavy bottomed pan on medium-high flame and add the oats. Toast them for about 5-10 mins till they are nutty, stirring constantly and making sure they do not brown. Remove to another wide container to cool.

2) In the same pan, add the nuts in a single layer and toast for a few minutes, again stirring continuously and making sure they do not burn. Toast till they are fragrant and glossy with their own oil. Remove from hot pan to cool completely. Work in batches if necessary.

3) In a large food processor, add the oats, the nuts and the dates & figs separately. Process till coarsely (your preference) chopped, removing to another container as each one is done.

4) Add the cinnamon/cardamom powder and fruit and mix well. – If using applesauce, use only 1/2 – 1 cup to bind mixture, and add on as needed.

5) Alternately, add all the coarsely chopped ingredients and powder back to the food processor and pulse till it all comes together. (This is my preferred method as we don’t like chunks in our bars.) Drizzle in some honey/syrup if needed as everything is getting mixed.

6) Line an 8X8 inch pan with wax paper or foil, making sure it overhangs over the sides.

7) Press the mixture into the pan, and smooth out the top evenly.

8) At this point, the bars are ready to eat. I prefer to let the raw mixture stand overnight in the refrigerator to set and allow the flavors to meld. 

9) When the mixture is set, remove the bars by holding the foil. Slice into 2X2 inch squares and store in an airtight container. They will be fine for a week or more in the fridge.

10) Alternately, once you press the mixture into the pan, cook in a preheated 350* oven for 20 minutes and allow to cool completely. Remove with foil, slice and store in an airtight container.

NOTE: As mentioned above, add or reduce the quantity of the dates, fruits and syrup to suit your tastes. You can also experiment with different types of nuts, although I find that walnuts have the best texture here.

Patterned Jelly Roll

 Patterned Swiss Roll

Love is a game that two can play and both win. ~ Eva Gabor

For Valentine’s Day, I’m sharing the recipe for a Patterned Jelly Roll (or Swiss Roll). I had seen this on the Wilton website a while back, and noticed a few bloggers posting some amazing ideas. Finally got around to giving it a try and I love it. My design incorporates the hearts ubiquitous to Valentine’s Day, but with a slight desi twist 🙂 – I imagined a henna design cake for a mehendi party! The possibilities are endless here – you could personalize the cake with names, logos, themes, characters, wishes, etc. The combinations of colors and flavors are your choice.

Patterned Jelly Roll

For the design:

  • 2 Tbsp sugar
  • 2 Tbsp butter (softened)
  • 1 large egg white (room temperature)
  • 1/4 cup all-purpose flour
  • 1 Tbsp cocoa powder (for chocolate flavor) OR gel food color of choice

For the cake:

  • 1 (18.25oz) box Duncan Hines golden yellow cake mix OR flavor of choice
  • 3 whole eggs
  • 1 cup water
  • 1/3 cup vegetable oil

Other:

  • Powdered sugar for dusting
  • Chocolate Frosting OR flavor of choice
  • Piping bag & tip OR  small ziplock bag
  • 2 clean kitchen towels
  • parchment paper
  • 12 1/2 X 17 1/2 inch Jelly Roll pan (similar sizes easily available for a few $)
  • Design printed on (2) 8 1/2 X 11 sheets of paper

1) Find a pattern that you like and print or draw it onto a long 12X17 sheet of paper, or onto 2 horizontally taped letter size (8 1/2 X 11) sheets.

Patterned Swiss Roll

2) Place it on your jelly roll pan and lightly tape down at the edge, making sure that the tape overhangs and is easily reachable with your fingers.

3) Place parchment paper on top of your design, making sure that it comes up the sides of the pan. If the sheet is too large, cut down to size. Gently tape down on one or two sides only if necessary.

Patterned Swiss Roll

4) It helps to make a small diagonal slit at the corners of the parchment paper so that it stays in place more easily.

5) Lightly grease the parchment paper with a thin layer of butter – either ‘paint’ it on using a pastry brush OR rub a stick of butter on the paper to cover evenly. Set pan aside.

6) In a medium bowl, cream the butter and sugar together with an electric mixer till fluffy.

7) Add the egg white and beat till well incorporated.

Patterned Swiss Roll

8) Add the flour and cocoa (or food color) and gently mix till no streaks remain.

9) Spoon into the piping bag with tip and secure. (If using ziplock bag – fill, remove air & seal; then snip off a small corner to make a small hole for piping.)

Patterned Swiss Roll

10) Carefully pipe the design on top of the parchment paper by following the pattern underneath.

11) Place the pan in the freezer for about 15-20 minutes for the design to firm up.

12) Meanwhile, heat oven to 325* F [If you bake often, it really helps to have an oven thermometer handy (very inexpensive). Most ovens are not calibrated correctly, and may affect the quality of your food. For example, mine is off by about 30* and I didn’t know for almost 6 years!]

13) In a large bowl, prepare the box cake mix according to directions using the water, eggs & oil.

IMG_1071 IMG_1072

14) Remove pan from freezer,and gently slide out the printed paper pattern from under the parchment using the overhanging tape.

15) Gently pour 2 full cups of batter on top of the design and spread evenly all the way to the corners using a dinner knife or offset spatula.

16) Bake in center of oven for 8 minutes.

17) After 8 minutes, turn the jelly roll pan around so the rear is now in the front. This allows even cooking. Cook for another 7-8 minutes.

18) While the cake is cooking, clear the counter and get a cooling rack ready.

19) Remove cake from oven when time is up and place on cooling rack.

20) Roll the cake with the parchment paper loosely and carefully set it seam side down on rack for 2-3 hours to cool completely. Do not disturb or move it.

Patterned Swiss Roll

21) Once completely cool, unroll the cake onto a flat surface and spread frosting or whipped cream & fruit and spread evenly, leaving a half inch clearance at the edges.

22) Re-roll and serve sliced.

NOTE:-  Meanwhile, use the rest of the batter to make cupcakes – I filled mini cupcake liners and used the remaining chocolate batter  to draw little hearts on top. Bake according to instructions on the box.

Patterned Swiss Roll

Cupcakes with Candy Leaves

Cupcakes with Candy Leaves

Last weekend, I attended a Cast Party for a dance I did at our local Indian association event. While the piece itself was small, it was so much fun going to practices, picking out outfits, and dressing up for the ‘big show’. The entire segment involved almost 70 people – men, women & kids. A lot of kids!!

Cupcakes with Candy Leaves

For many years, I had planned on making candy-melt Monarch butterflies that I had seen in a cake decorating book, but never got around to it. I figured it might be a good technique to use for fall cupcake decorations. Considering that there would be dozens of kids at the party, my reasoning was that no matter how the end result would be, the kids would devour them. I was pleasantly surprised at how quickly these decorations came together. I made the candy leaves one afternoon, and baked and decorated the cupcakes the day of the event. It’s easy enough that the kids can help – my 10 year old did. Suffice to say that the first of three boxes of cupcakes was emptied out even before dinner was served!

Cupcakes with Candy Leaves

ITEMS NEEDED:

  • Candy Melts in colors of choice
  • Design printed on paper
  • Wax paper for piping candy
  • Cookie Sheets
  • Piping bag with fine tip [OR] sturdy ziplock bags
  • Toothpick (to fill in small spots)
  • Metal spatula [OR] wide knife to lift the candy leaves

STEPS:

1) Make copies or free-hand sketch the design you want onto white paper.

2) Place on a flat, moveable surface (like a cookie sheet or sturdy chopping board) and top with wax paper. Once in position, tape down into place.

3) In a small bowl, microwave a handful of Candy Melts according to package directions till completely melted and runny.

4) Pour into the piping bag / ziplock bag (make a tiny snip at the corner for the candy to flow) and using a slow and steady hand, pipe over the designs.

5) Allow to harden – about 10 minutes.

Cupcakes with Candy Leaves

As you can see in the picture above, I used a piping bag. The tray on top has the full outline piped in. The one on the bottom has only the ‘veins’ piped in. You will see below how these give two different effects.

Cupcakes with Candy Leaves

Cupcakes with Candy Leaves

6) In another small bowl, melt a handful of leaf color candy melt chips and pour into another bag. Pipe over the leaf designs and make sure to fill in the entire design. Go over the back of the ‘veins’ and make sure that all areas are covered.

(While you do not want clumps of candy, don’t worry about being super neat. In the finished stage, this will be the bottom of the leaf and will not show. Of course, if you plan on making the leaves stand up where both front and back will be visible, then take the time to smooth out the candy. Work in small batches to keep it flowing easily.)

7) Set the finished cookie trays aside to harden – about 30 minutes (depending on how thick you spread the candy). Alternately, stick them in the fridge or freezer for about 10 minutes to harden up faster.

8) When set, gently slip a spatula under the candy leaf – it should slide right out – and place on top of your completely cooled and frosted cake.

Cupcakes with Candy LeavesCupcakes with Candy Leaves

INSTRUCTIONS FOR THE HERSHEY’S KISSES ACORNS:

Cupcakes with Candy Leaves

ITEMS NEEDED:

  • Nutter Butter Bites (Peanut Butter Sandwich Mini Cookies)
  • Double number of Hershey’s Kisses (unwrapped)
  • Mini chocolate chips
  • Few Candy Melts to use like glue

Cupcakes with Candy Leaves

1) Split the mini cookies and remove the filling (above). Lay them all in a plate, right side down. (Alternately, you can just use the cookies whole without splitting them up.)

Cupcakes with Candy Leaves

2) Melt a few Candy Melts and pour into bag for piping (or use the leftover bag from the candy leaves). Place a small dot on a few cookies.

Cupcakes with Candy Leaves

3) Quickly place the Kisses on top of the cookie and press down gently. Work in small batches, and make sure the candy melts do not ooze out from under the Kisses. Do not disturb them for about 10-15 minutes, till firm.

Cupcakes with Candy Leaves

4) Now flip the cookies right side up and dab with another small dot of candy melt. Quickly top with a mini chocolate chip and press down gently. Set on plate to harden completely – another 10-15 minutes. (The chips might slide away from the center if the candy melt is too runny. Make sure to move it back to place as it cools.)

Cupcakes with Candy Leaves

I used box cake mix & frosting – Yellow cake (my favorite!), Devil’s Food, Caramel Apple Frosting, Cinnamon Bun frosting, and plain chocolate frosting. I made a total of 4 boxes, and about 75 cupcakes.

Sapota Phirni & Sabudana Cutlets = Perfect snack for a cool fall evening

Sapota Phirni

Fall!!! My favorite season of the year. Everything around is fresh and crisp and clean. I love the cool breeze, the vibrant colors on the trees, hot chai, the holidays around the corner (that brings with it it’s own madness, but in my mind’s eye, everything is perfect & organized :)). As the weather starts to cool down, I have had hankerings for fried, starchy, savory snacks for the last few days. Not to mention that everywhere I turn (maybe I should say, click), I see Navratri recipes, with sabudana vada being the most posted. A friend of mine makes the best ones that stay crisp even after they cool – stay tuned for her recipe here soon. In the meantime, I wanted to make a quick and lighter version. Incidentally, a bag of frozen sapota that I had bought on an impulse kept staring at me for the last few weeks, and I figured Sapota Phirni would be an interesting accompaniment to the vadas. I figured that my Almond Phirni method would work here too. While I did have reservations about how it would taste, let me just say that they both turned out well.

Sapota Phirni

(Serves 4-5)

  • 2 cups milk
  • 2 1/2 Tbsp rice flour
  • 1/4 cup sugar
  • 2 cups sapota puree (fresh or frozen) – I used a bag of the frozen fruit
  • pinch of cardamom powder
  • pinch of saffron strands (optional)
  • roasted nuts & raisins (optional)

1) In a small bowl, stir together the rice flour and 1/2 cup milk, making sure there are no lumps. Set aside.

2) In a medium bowl, heat the remaining 1 1/2 cups milk and sugar on medium till it comes to a boil.

3) Reduce the heat, and slowly pour in the rice flour mixture, stirring vigorously to make sure that no lumps form.

4) Add the cardamom powder and saffron, and simmer for 5-7 minutes.

5) Stir in the sapota puree and simmer 1 minute.

6) Remove from heat and cool  to room temperature, or chill.

7) Top with roasted and chopped nuts and raisins before serving (optional).

Sabudana Cutlets

Sabudana Cutlets

(Makes about 15-17)

  • 1 cup sabudana
  • 2 large potatoes (boiled, peeled & mashed)
  • 3-4 green chillies (finely chopped)
  • 2 tsp ginger paste
  • 2-3 Tbsp cilantro (finely chopped)
  • 1 tsp cumin (jeera) seeds
  • salt to taste
  • Oil for pan frying

1) Rinse and soak the sabudana in water for 4-5 hours or overnight (each batch varies in how quickly it softens; when ready to use, the sabudana must be easily squished between your fingers).

2) Drain the sabudana well in a colander, and make sure it does not have excess water.

3) Add all the ingredients to a large bowl and mix well. Shape into small balls, about golf ball size.

4) Heat a griddle on medium heat and spread a teaspoon of oil on it.

5) Flatten the potato balls on your palms and shape into a disc. Place on the hot griddle and cook both sides on medium heat till golden brown.

Ooey Gooey Cake Bars

Ooey Gooey Cake Bars

 

Considering that grill-friendly & red-white-blue food recipes are easily available, I decided to post this dessert as an alternate option for your Memorial Day gathering. Super easy to make , it’s something you whip up in minutes, and set at the table with no further attention. Soft cake top with chocolaty, caramel bottom, these bars are one of my favorite desserts. My teenager took a big box of these cake bars to school and he said his friends ‘attacked’ it before the morning bell. His words: “The bars are awesome because you’re awesome mom”. Teenage sarcasm ignored and brownie points banked :)).

Ooey Gooey Cake Bars

(9 X 13 pan – 24 squares)

  • 1 box (16.25oz – 18.5 oz) yellow or white cake mix – any brand
  • 2 large eggs – room temperature
  • 1/3 cup vegetable oil
  • 1 can (12oz – 14oz) sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 4 Tbsp (1/2 stick) butter – room temperature

1) Preheat oven to 350* F.

2) Grease a 9 X 13 pan and set aside.

3) In a large bowl, beat together the cake mix, eggs and oil till well incorporated.

4) Press two-thirds of the mixture onto the bottom of the greased pan and flatten gently.

photo-1

 

5) In another bowl, microwave the chocolate chips, condensed milk and butter for about a minute. Mix well and stir to ensure it is completely melted.

6) Pour over the cake mix in the 9 X 13 pan and spread gently to the corners if required.

7) Drop the remaining cake batter on top of the chocolate mixture.

 

 

 

 

 

 

 

 

Ooey Gooey Cake Bars

8) Bake 28-30 minutes, or till toothpick inserted in center comes out clean.

9) Cool completely and cut into 24 pieces.

Ooey Gooey Cake Bars

10) This is a great recipe to make with kids, and is always a hit at bake sales.

(Sorry for the bad step-by-step photos. I noticed that my regular camera was out of charge after I had started to mix everything, and I had to rely on my phone for photography.)

 

 

Cupcake Bouquet

Mother’s Day is around the corner, and I am so excited about writing my first Feature Post. I have come across many enterprising and inspiring women who balance both family and career, and are able to take the plunge to pursue their passion. This post is the first of (hopefully) many more where I can give a shout out to these wonderful ladies (and men), and spread word of their work.

Today, I am writing about CUPCAKE DELIGHTS by Hannah Jaikumar. Hanna (and her twin sister Nandini) and I went to college together, but we had lost track of each other over the years. Thanks to Facebook, we were able to reconnect a few years ago, and catch up again. Going through her photos, I was simply amazed by her baking talent. When I found out that this mother of 2 young children works full time, and runs her baking business, I felt that I had to encourage her endeavor. I’ve shared a small sample of her beautiful creations here.

Hannah's Cakes

 

Here’s a small write up about her:

ABOUT MYSELF…
Hi, I’m Hannah Jaikumar, living in Brampton, On, Canada. I am a Realtor by profession for the past 10 years, but baking/cooking has always been my passion. No matter how busy I am, I always find the time and energy to bake.

HOW DID I GET INTERESTED IN BAKING…..
My cooking skills definitely are acquired from my mom Irene who is a great cook and my inspiration. I remember when I was 6-years old, my mom had baked “Vanilla Buns” during summer vacation in Delhi, India where I grew up for the first few years. The kitchen was filled with the aroma of vanilla, and the pan was a beautiful diamond shape. I still have the pan as a keepsake. The Vanilla Buns project stayed in my memory since then and eventually got me interested in baking.

Cakes By Hannah

(Edible Sugar-paste Flowers)

WHAT IS A TYPICAL DAY LIKE….
I usually measure/weigh the ingredients, and get icing bags with appropriate nozzles ready the previous night. The next morning, while the first batch is in the oven, I get the batter ready for the 2nd batch, and all the baking is done back to back. While the cakes are cooling, I get the frosting ready according to the orders placed. I prepare a basic frosting, divide it into portions, and vary the flavors with additions of extracts or fruit pulps.

My family has always supported me a lot, be it tasting tirelessly by being guinea pigs or helping me in other ways. My husband Seraphim takes care of the home front, while our 11-year old daughter Rishona keeps our 3-year old Rivka entertained. Last but not the least, thanks to my twin sister Nandini who patiently listens to all my baking ideas and stories, and gives me valuable feedback.

TELL US ABOUT YOUR BUSINESS….
I’ve always dreamt of starting a baking business. I started on a large scale for the first time in the spring of 2010 to raise funds for the SICK KIDS HOSPITAL in Toronto. It was the first “BAKE SALE & LEMONADE STAND” organized by my daughter Rishona. I baked 700 chocolate chip cookies in 2 days while being 5-months pregnant with our second daughter. Rishona has since continued her fundraising every year till date. Over the years I have been treating family, friends, neighbors, my daughter’s school teachers, doctors office, school custodian, school bus operator, grocery store employees, and my hair dresser to name a few.

Currently, I take orders for CUPCAKES where the flavors & frosting can be customized to suit the customer’s taste. My other speciality is over 25 custom made flavors of BISCOTTI.

 

CONTACT INFO…..

I live about 50 kms from Toronto and cater to orders from in and around the city. All orders are to be picked up.

CUPCAKE DELIGHTS BY HANNAH

Phone: (416) 268-5307

 

 

CUPCAKE BOUQUET

Cupcake Bouquet

A cupcake bouquet would be a lovely gift for any occasion – Birthday, Anniversary, Mother’s/Father’s/Grandparent’s Day, Thanksgiving, Christmas, Baby / Bridal shower, Thank You, Congratulations, etc.

With Mother’s Day just around the corner, this might be the sweetest homemade gift that mom ever received.

Hannah Jaikumar from CUPCAKE DELIGHTS by Hannah was kind enough to share her method for these beautiful arrangements.

 

MATERIALS REQUIRED

Clay/Ceramic Pot or Vase – 6-inches in diameter

Pebbles to fill inside the pot

Styrofoam Ball – 6-inches in circumference

Glue gun

Tooth picks

Green tissue paper – 1 sheet (cut into 6-inch X 1-inch strips)
Fancy fabric ribbon-2-inches wide (Make a fancy bow separately.)

Cellophane wrap (optional)

13 to 18 large cupcakes [OR] 20 to 26 Medium cupcakes [OR] 30 to 36 Mini cupcakes

Butter cream frosting

Pastry bag

Icing tip of your choice according to the flower to be piped

 

Method

1)    Bake, cool and ice your cupcakes according to the flower of your choice, e.g. Roses or hydrangeas. Alternately, you can use store bought cupcakes.

(I prefer to refrigerate the iced cupcakes for 4-6 hours to firm up the icing for easy handling.)

Cupcake Bouquet

2)    Fill the pot/vase with pebbles to weigh the container down.

3)    Glue the Styrofoam ball with hot glue to hold it firmly in place.

Cupcake Bouquet

4)    Wrap the ribbon around the edge of the pot and glue at the joining. Glue the already made bow on to the front of the pot.

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5)    Keeping the bow as the front of the arrangement, insert 2 toothpicks, about 1-inch apart per cupcake. Make sure it is at a 45 degree angle, otherwise the icing will fall off or the cupcake will loosen from the paper cup.

Cupcake Bouquet

Cupcake Bouquet

 

 

 

 

 

 

 

 

 

 

6)    Place a cupcake snuggly on to the tooth picks, right in the centre. Continue by positioning 2 toothpicks per cupcake until the bottom row is complete. Adjust the tooth picks to ensure that the cupcakes are close to each other. You might have to remove and re- insert the toothpicks a few times. You can fit about 8 to 10 large cupcakes in the bottom row for a 6-inch pot and 6-inch Styrofoam ball. Move on to the next row with the same 2 toothpicks per cupcake pattern. The middle row will hold about 4-6 large cupcakes. The top will hold 1 large cupcake.

Cupcake Bouquet

7)    If using tissue paper, cut 1-inch by  6-inch strips. Fold the strips in accordion style. Carefully insert tissue paper in-between cupcakes, making sure not to touch or smudge the icing. Another easy trick is to use a pair of forceps/tweezers to insert the tissue paper. If using edible leaves follow the same procedure. Cover as much as you can so that no white Styrofoam ball is seen from the outside.

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 Cupcake Bouquet

 

 

 

 

 

 

 

 

 

8)    Cut a large size cellophane wrap. Place the bouquet in the center and carefully gather the cellophane wrap together. Tie a ribbon just enough to loosely hold the bouquet. I usually like to give the bouquet with a few extra cupcakes just incase 1 or 2 fall off the arrangement and can be replaced at the venue.

Cupcake Bouquet

 

YOUR CUPCAKE BOUQUET IS READY TO BE DELIVERED