CHINESE TAKEOUT RECIPE
Filed under Cakes | Cheesecakes
by Karen Tack and Alan Richardson, authors of What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion, all rights reserved. Used by permission from Houghton Mifflin Harcourt. (This recipe has been featured in the 13th issue of Desserts Magazine.)
Makes 1 take-out order, 12 cupcakes, 24 mini cupcakes
House Special: Pork Lo Mein and Vegetarian Fried Rice. The kids will love this broccoli: green fruit chews with green frosting and nonpareils on a pile of lo mein noodles made of frosting squeezed from a ziplock bag.
Serve fried rice on the side: puffed rice cereal tossed with fruit chews and jelly beans. And don’t forget the caramel fortune cookies.
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What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion
by Karen Tack (Author) and Alan Richardson (Author)
Paperback: 240 pages
Publisher: Houghton Mifflin Harcourt; Original edition (April 1, 2010)
Language: English
ISBN-10: 054724181X
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HOW TO MAKE CHINESE LO MEIN CUPCAKES, WHAT’S NEW, CUPCAKES?
Watch and learn how Karen Tack and Alan Richardson make cupcakes that looks just like Chinese takeout, using techniques from their latest cookbook WHAT’S NEW, CUPCAKE? (published by Houghton Mifflin Harcourt)
For the Chinese Takeout cupcakes recipe click here.
DESSERTS MAGAZINE SWEET GIVEAWAY ISSUE #13
Filed under Sweet Deals
You can enter them all, but you MUST enter for each prize separately. Good luck to all!!!
TWO lucky winners will each win one What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion.
You can purchase What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion
To enter please fill the form below:
TWO lucky winners will each win one 9″ round world’s best seven layers of moist yellow cake filled and enrobed with Caroline’s famous “melt-in-your-mouth” Caramel Icing. US$ 45.00
For more information or to order Caroline’s Cakes, please visit www.carolinescakes.com
To enter please fill the form below:
*NO PURCHASE NECESSARY TO WIN. Entry rules and prize details: Open to anyone, but we can only ship to U.S. residents. If you know someone who resides in the U.S. and want to send it to this person, then feel free to enter our Sweet Giveaway. Entries must be received between 12:00 a.m. Pacific Time March 31, 2010 and 11:59 p.m. Pacific Time, April 21, 2010. The winner will be randomly drawn from all valid entries and will be notified via email using the email address supplied for entry into the Sweet Giveaway. Entry can be done only online by submitting an email address and validating the address via an email confirmation sent to the entrant. Entry requires subscribing to the free subscription of Desserts Magazine.
WHAT’S NEW, CUPCAKE?: INGENIOUSLY SIMPLE DESIGNS FOR EVERY OCCASION
Filed under Cookbooks
The endlessly imaginative duo, Karen Tack and Alan Richardson, who turned cupcaking into a national pastime is back, with utterly new, eye-popping creations anyone can make. Create a race-car cupcake, a robot cupcake, or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeout dinner cupcakes on April Fool’s or serve up a goofy chocolate moose. Captivate Mom with a bouquet of long-stemmed rose cupcakes and build sand castle cupcakes with the kids. All you need are candies from the corner store and cake mix and canned frosting.
So what is new, Cupcake?
Dozens of “EZ” projects that use just a few ingredients–perfect for kids and parties.
• More pictures, brighter colors, bolder designs.
• More faux-food creations–so real you won’t believe they’re cupcakes!
• More comical critters and the cutest pets ever!
• More irresistible party centerpieces to celebrate hobbies, from golf to knitting.
• More spectacular holiday cupcakes: Valentine’s, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas.
You’ll end up with cupcakes so striking that you won’t want to eat them–but so delicious you’ll have no choice!
Recipe Excerpts from What’s New, Cupcake?
An Apple for the Teacher Cupcakes
Playing Koi Cupcakes
Product Details
* Paperback: 240 pages
* Publisher: Houghton Mifflin Harcourt; Original edition (April 1, 2010)
* Language: English
* ISBN-10: 054724181X
What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion
List Price: $16.95
Price: $9.90 & eligible for FREE Super Saver Shipping on orders over $25.
You Save: $7.05 (42%)
HOW TO MAKE CORN ON THE COB CUPCAKES WITH THE AUTHORS OF “HELLO, CUPCAKE!”
Filed under How To...
Watch and learn how Karen and Alan make Corn on the Cob Cupcakes. WARNING: No baking skills or fancy pastry equipment is required!
Corn on the Cob Cupcakes
Makes 8 ears of corn: 24 cupcakes
Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: those kernels are jelly beans, the butter pats are fruit chews, and the salt and pepper is black and white sugar.
Ingredients
24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream, and white colors
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars (available at baking supply stores or see Sources, page 229)
8 sets of corn holders (optional)
Instructions
1. Tint the vanilla frosting pale yellow with the food coloring.
2. Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting, and jelly beans.
3. Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.
Recipe excerpt from Hello, Cupcake! by Alan Richardson and Karen Tack, copyright ©2008. Published by Houghton Mifflin Co. Photography © Alan Richarson
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Learn how to:
• raise a big-top circus cupcake tier for a kid’s birthday
• plant candy vegetables on Oreo earth cupcakes for a garden party
• trot out a line of confectionery “pupcakes” for a dog fancier
• serve sausage and pepperoni pizza cupcakes for April Fool’s Day
• bewitch trick-or-treaters with chilly ghost chocolate cupcakes
• create holidays on icing with turkey cupcake place cards, a white cupcake Christmas wreath, and Easter egg cupcakes… And much MORE!!!
CORN ON THE COB CUPCAKES RECIPE
Filed under Cakes | Cheesecakes
Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: those kernels are jelly beans, the butter pats are fruit chews, and the salt and pepper is black and white sugar. | VIDEO
Corn on the Cob Cupcakes
Makes 8 ears of corn: 24 cupcakes
Ingredients
24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream, and white colors
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars (available at baking supply stores or see Sources, page 229)
8 sets of corn holders (optional)
Instructions
1. Tint the vanilla frosting pale yellow with the food coloring.
2. Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting, and jelly beans.
3. Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.
Excerpt from Hello, Cupcake! by Alan Richardson and Karen Tack, copyright ©2008. Published by Houghton Mifflin Co. Photography © Alan Richarson
GET THIS…
