Comic Cupcakes

These cupcakes were inspired by a cool tool I found recently. An edible ink pen. At first, I didn't know how I would use it. But, when I came across some old Garfield books of mine, I knew exactly how I would try it out. I used to draw this cat a lot as a kid, so I thought it would be fitting to now try him out in fondant. And this pen worked perfectly for his signature stripes. I even sent Jim Davis (Garfield's creator) a letter and some drawings when I was younger and he was kind enough to respond. I guess you could say that he inspired me back in the day.

Stuff I used:
Americolor Gourmet Writing Pens
Satin Ice Fondant
Wilton Rolled Fondant (another brand I've used)
Wilton Icing Colors
And, cupcakes and frosting, of course

Oh yeah, Garfield turns 30 this June!

Chocolate Chip Cookie Pie… Oh My!

There's nothing like a good chocolate chip cookie… unless of course, if it's super-sized and more than an inch thick. So when I found this recipe from my aunt's Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Serve it warm, with ice cream, with syrup… and with caution… because you'll definitely want another slice.





Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Make Your Cupcakes Pop!

Cupcake Pops and Cupcake Bites
(Video Instructions from the Martha Stewart Show)

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25" wide X .75" tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block

1. Bake a cake from a mix or from scratch and cool completely.
   
   
   
2. Crumble cake into a fine consistency into a large bowl.
   
   TIP: If the texture is too coarse, you can run it through a food processor.
   
   
3. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
   
   
   
   
4. Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
   
   
   
   
5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
   
   TIP: You can speed this up by placing in the freezer for about 15 minutes.
   
   
6. Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
   
   
   
   
   
   
7. Once shaped, cover and return to freezer. (5-10 minutes)
   
   TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
   
   
8. While cupcake shapes are chilling, begin to heat up your chocolate bark.
9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
10. Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
    
    
    
    
    
11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.
    
    TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.
    
    DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
    
    
    
    
13. Dry completely. (15-20 minutes)
14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
    
    
    
    TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
    
    
15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.
    
    TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.
    
    
16. For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.





17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
18. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.




19. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Makes about 50.
You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.

RESOURCES:

Chocolate Bark
Kroger Grocery Store Brand works great for me

Chocolate and Colored Candy Coatings
Make 'n Mold
Mercken's Candy Coatings
Wilton Candy Melts

Paper Lollipop Sticks
Make 'n Mold - 6 inch
Make 'n Mold - 4.5 inch
Lollipop Sticks In Various Lengths

Mini Cookie Cutter
Crinkle Cutter - Wilton
Flower Cutter - Wilton

Sprinkles
Mr. Sprinkles I find these at Kroger, near the ice cream condiments
M&M's


First Choice - this size (1.25" wide), mine was made by Williams-Sonoma. Not available online anymore, but you might get lucky and find one in their stores. I'd call first. I'm sure another brand makes one this size, too.


Second Choice - Crinkle Cutter - Wilton (1.25" wide) Works really good.


Third Choice - Flower Cutter - Wilton (1.5" wide) You can use this one, but you will probably want to roll your balls a little larger and use the thicker lollipop/cookie sticks for support.


Here they are side-by-side for comparison



Instructions illustrated with a Red Velvet Cake. This photo is with a chocolate cake.

Martha & Me

Being on the Martha Stewart Show was so much fun! After the live taping at 10:00 a.m. on Thursday, April 3, my mom and I hurried back to the hotel so we could watch it. (In New York, it airs at 1:00 p.m.) And since, everything was a big, giant blur, I couldn't wait to see how it came across on TV. So, we got to the room and I pulled out my digital camera and took a bunch of pics of the show as we watched it on the flat screen - just in case no one back home taped it for me. I'm glad I did, because after New York, my mom and I flew to Dallas for a few days before coming home. So, the pics were all I had to look at until I could get back home to my computer. Anyway, (blah, blah, blah) I thought you might want to see a few pics, so here are some stills of the show and also a few pics my mom took for me.

Here's Martha, looking fabulous!


I got lucky and met Emeril Lagasse, too!


Bam! He was really nice.


Rolling…



Laughing and playing with "the chocolate"


Yes, she really did say that.


Wow! I still can't believe that's me. Thanks Martha!


Here I am, the day before in the fabulous kitchen helping to work on the food swaps. Too bad you can't see the guy's face on the right. He was yummy!


Me and some pink candy melts


This Way…


Lots and lots of lights.


Here's some of the seats for the live audience


To the left is the cooking area and to the right, the crafting area… the set was so cool!


Martha's entire team was fantastic. My producer was so great and made me feel at ease. And also, the kitchen team… Wow… I wish I could just thank them again.


My mom and I say goodbye!

You guys are the sweetest!

I'm still out of town, but I wanted you to know that I've been able to read your comments from my phone and I'm really truly overwhelmed by everyone's kind words. Being on Martha was really exciting, but I think what I'll remember most from it all is how good you have made me feel. I can't wait to get home so I can take the time to respond properly. (now, I really wish I brought my laptop.)

More soon,
Bakerella

And if you didn't get to see the show, I think it will be on marthastewart.com soon. Try searching cupcake pops.