SFCPMU Swag Bag Giveaway


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Since it’s been SO cold on the East Coast lately, I was extra excited to fly out to San Francisco this past weekend to host my sixth event, the San Francisco Bay Area Cake Poppers Meet-Up! Search #SFCPMU on Instagram for pictures from the event. 

The event took place in San Bruno, in two parts. First, we all gathered at Sahaara Mediterranean Cuisine. We started off with an ice breaker so everyone could get to know each other while sharing stories about why they started making cake pops, the biggest order they’ve ever had, and other fun topics.


After lunch, Fairytale Brownies co-founder Eileen Spitalny lead a great talk, covering a number of interesting marketing topics such as establishing your mission, protecting your brand, and so on.


Before departing for our next location, we raffled off some amazing prizes. Click here to see our Facebook Album of all of the lucky prize winners.


We all headed over to Busy Baker Supplies, where the attendees were divided into four stations. Every 30 minutes, they rotated around, which allowed for more in-depth conversations in a smaller setting.

  1. Troubleshooting Cake Pop Problems with Kris of goods by kCreative
  2. Business Topics with Eileen of Fairytale Brownies
  3. Cake Pop Photography with Karyn of Pint Sized Baker
  4. Free time to shop Busy Bakers store

Then we had one extra special raffle prize… a KitchenAid Artisan 5-Quart Stand Mixer! Attendees posted Instagram selfies, which resulted in some really cute (& wishful) photos – baker Yhami L. was the lucky winner!


Now for the big giveaway!!!

One lucky KC Bakes reader will not only win an SFCPMU Swag Bag, but they will also win a special prize pack from Madesmart!

madesmart raffle

What’s in the swag bag you ask?

IMG_3805 (1280x853) (2)

And a portfolio full of BRP Box Shop swag! (photo credit: Yhami’s Cakepops)

brp box shop swag

SFCPMU Swag Bag Goodies

To enter the giveaway, visit KC Bakes’ website & use this secret code: SanFran2015

Click here to enter —-> www.kcbakes.com/sfcpmu

Deadline to enter: Sunday, March 1 @ 11:59pm EST – limited to US residents only

Won’t You Be My Neighbor?


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Greetings everyone!

I hope your new years are off to a fantastic start! I had an incredibly busy holiday break… if you follow me on Instagram, you know that I bought my first house! It’s been very exciting, and very hectic.

I’m sure it comes as no surprise that my favorite room in the house is… the kitchen!


When meeting new neighbors, one question that tends to come up is, “so, what do you do?” If I was going to say that I like to bake, I couldn’t do that empty handed… so to “break-in” the new kitchen, I made a batch of cake pops to bring with me for introductions.

A few days after we moved, I flew down to Miami with my friend for a little girls getaway weekend. The trip had been planned for a few months. We were originally supposed to settle in November, but you know, delays are inevitable.

Now, we live in cold, grey, snowy New Jersey. The day we flew out, it was 19 degrees. This view from our hotel was SUCH a welcomed, and well-needed sight.

Miami Beach

One of the first things I was looking forward to doing in Miami is visiting Sweet Life Cake and Candy Supply!

Sweet Life Cake and Candy Supply

I have known these lovely, super-sweet ladies for quite some time through the phone and social media. Melanie (L) and Natasha (R) have been big supporters of my KC Bakes Meet-Ups – it was so much fun to see them in person!

Sweet Life Cake and Candy Supply

While I was there, I did some shopping around their store – they have such a great selection of colors! I’ve been really into teal lately, so I stocked up on goodies in various shades of blue.

Sweet Life Cake and Candy Supply

Look at this Caribbean Blue disco dust! The photo doesn’t do it any justice… it shimmers so beautifully in person, just like the blue waters of the Caribbean.

Sweet Life Cake and Candy Supply Disco Dust

So! Back to cake pops for the neighbors. Not knowing their favorite flavors yet, I chose to go with a simple French vanilla cake. (Tips for Super Smooth Cake Pops)

cake balls

Wanting to use some of my new supplies, I pulled out the Teal Decorettes and Teal Sanding Sugar. The blue candy melts I used for these pops are from Bakerella’s line for Make’n Mold.

Blue Cake Pops

It was fun to mix & match textures, but have them still be all the same color! (shop cake pop stands at www.KCBakes.com)

To deliver my pops, I pulled out my favorite cake pop boxes from BRP Box Shop. They also come in white, but I love how the light brown really brought out the vibrant blue color of the cake pops!


Sweet Life Cake & Candy Supply have an awesome online store – but – it’s supposed to snow 3-6″ here on Saturday… I think I may just “need” to go shop in person! :) *I wish!*

No-Bake “Lumps of Coal” Oreo Pops


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Happy Christmas Eve! Does anyone have any shopping left to do?

We have one last awesome tutorial to rounding out our Cake Pop Con attendee series. Janae from Nae B. Sweets came up with a no-bake, 2-ingredient cake pop idea for those people on Santa’s naughty list.

No Bake Oreo Lumps of Coal Cake Pops

If you don’t like to bake, this is the cake pop for you! A no-bake cake pop made of Oreos. No matter the customer, these Oreo cake pops are always a favorite.

When I was thinking of the perfect gift to make for my son’s friends at day care, a naughty and nice bag came to mind. Each child had two cake pops in their bag; one naughty cake pop and one nice cake pop. For the naughty cake pops it only made sense to make lumps of coal and I couldn’t resist making two of my favorite flavors, Oreo and vanilla. For the lumps of coal cake pops I made the cake pops out of Oreos and cream cheese! They were so yummy and oh so naughty!

No Bake Oreo Pops 1

  • 1 Family Package Oreo Cookies
  • 6oz Cream Cheese
  • Bakerella’s Gem Mold
  • Parchment Paper
  • Bakerella’s Chocolate Fudge Candy Wafers
  • Black Sanding Sugar
  • Crisco
  • Cake pop sticks
  • Cake pop stand (or Styrofoam)

Grind Cookies in a food processor or blender until there are no big pieces.

In a medium bowl, add cream cheese and use hands to combine cookies and cream cheese until a dough is formed.

No Bake Oreo Pops 2

Fill gem molds with cake pop dough making sure to tightly pack the molds to ensure a smooth pop. Insert into the Fridge for about 20 minutes, until cake pops are hardened.

No Bake Oreo Pops 3

Place formed cake pops on parchment paper, or a non-stick mat like Silpats.

No Bake Oreo Pops 4

Melt candy wafers according to the directions on the bag. Add desired amount of Crisco to thin out the melted wafers.

No Bake Oreo Pops 5

Once Candy wafers are melted, dip cake pop stick ½ inch into melted candy and insert into the bottom of a formed cake ball about 1/3 of the way through. Immediately dip entire cake pop into the melted candy just until the candy touches the stick.

Pull the cake pop out of the candy and gently tap the cake pop stick against the edge of the bowl making sure to spin the pop to have an even coating.

Once excess candy is removed, sprinkle black sanding sugar over the entire cake pop.



I find that using a bowl to catch the sprinkles that don’t make it on to the pop is easier.

No Bake Oreo Pops 6

Use a cake pop stand to dry the cake pops. For your display, you can use a cake pop stand, or a bowl of sugar that looks like the pops are in snow.


You can use a variety of items to jazz up your Coal Pops – bows, ribbon, Washi tape & more!

No Bake Oreo Pops 8

Merry Christmas!

Jenae, Nae B. Sweet
Facebook, Instagram

Mini Christmas Chocolate Bark


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Christmas is just a few more days away, can you believe it? Time flies when you’re a busy baker :)

Next in our our Cake Pop Con attendee tutorial series, Maria from Maria’s Buckeyes & Bite-Sized Fun in Ohio, has a really cute (and really easy) idea, especially if you need a quick gift in a pinch!

Hi everyone!

I hope you are having a great holiday season. I have a great idea for gift-giving, and you only need a few ingredients. It’s so easy to do, the longest step is melting the chocolate!

First, you’ll need a silicone mold, preferably in a holiday shape. I found the gingerbread men & Christmas tree molds at Michael’s, and the others at JoAnn Fabric.

Mini Christmas Bark (1)


  • Two complimentary flavors of candy wafers (ex. chocolate, salted caramel)
  • Crunchy topping (ex. crushed pretzels)

The recipe I’m sharing today is one of my best-sellers, and will surely be a crowd-pleaser for your family and friends.

Start off with Make n Mold Salted Caramel wafers. We received these in our Cake Pop Con swag bags, and they are SO good!

Mini Christmas Bark (2)

Melt your salted caramel melts at half power in the microwave for 30-second increments until melted.

Mini Christmas Bark (5)

It’s easiest to pipe chocolate into the molds. You can use a squeeze bottle or piping bag to fill your molds.  I like to use the piping bag.

Mini Christmas Bark (3)

For my crunchy topping, I used crushed pretzels. You want them broken down into small pieces, but not so much that they’ve turned to dust!

Mini Christmas Bark (4)

Pipe melted caramel into the mold cavities; only about 1/4 of the mold should be filled.

Mini Christmas Bark (6)

Shake your mold so the melts spread evenly over the bottom of the mold cavities.  Put the mold in the refrigerator for about 10 minutes, or until the melts set.

Mini Christmas Bark (7)

Melt your chocolate melts at half power in the microwave for 30 second increments until melted. Pipe chocolate on top of the set caramel layer.

Mini Christmas Bark (8)

Make sure that the mold is only now filled halfway, or a smidge over. You need to leave room for the crunch topping.

Mini Christmas Bark (9)

Immediately sprinkle crushed pretzels on top and push down gently. Do not allow the top chocolate layer to harden, or the crushed topping will not stick. Put the filled mold back in the refrigerator for about 10 minutes, or until chocolate is set.

Mini Christmas Bark (10)

After the chocolate is set, flex the mold, one cavity at a time, and your mini bark will pop right out.

Mini Christmas Bark (11)

Ta da! Chocolate salted caramel pretzel mini bark

Mini Christmas Bark (12)

I also made two other flavors… but the possibilities are endless, get creative!

Chocolate peanut butter M&M mini bark…

Mini Christmas Bark (13)

And chocolate peppermint mini bark!

Mini Christmas Bark (14)

— Hey guys, Kim here, from KC Bakes. Maria’s creative idea inspired me to make some of these mini barks, and it was so fun! Below are the flavor combos I came up with, using Make’n Mold candy wafers:

  • Dark Chocolate, Peanut Butter, crushed Reese’s Pieces
  • Red (vanilla) wafers, White Mint, crushed candy cane


  • Dark Chocolate, Salted Caramel, Rice Krispies
  • Cookies & Cream: vanilla wafers, Dark Chocolate, crushed Oreos


Package your bark in mini mason jars or decorative cello bags and refrigerate.  Enjoy!

Reindeer “Boozy” Cake Pops


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Today is my birthday! Woohoo! Another year gone by, filled with family, friends, and cake pops :)

To help celebrate, Rachel from Sadie Baby Sweets in Ohio, is continuing in our Cake Pop Con attendee tutorial series, by sharing a really clever way to use her CPC swag.

It’s the holiday season and with that comes holiday parties.  If you are lucky like I am, you get invited to an Ugly Sweater Christmas Party.  YAY!

I love parties and I cannot arrive empty-handed. I always have to bring the hostess a gift.  But what could I bring? Something “festive and fun”!

That’s when the idea of Reindeer Boozy Pops was born.  It’s a cheeky adult-themed party, after all.  What a perfectly cute and delicious party dessert, a few bites of chocolate cake pop and a shot of Bailey’s liquor!

Reindeer Boozy Pops 1

These Reindeer Boozy Pops are super easy to make and will surely impress your guests.


  • Your favorite cake pop dough, already prepared
  • Chocolate melts
  • Bakerella’s DIY Sugar Eyes
  • Black edible-ink writing marker
  • Cinnamon imperials
  • Candy cane sprinkles
  • Bailey’s liquor
  • Pipettes
  • Paper straws
  • Ribbon

Reindeer Boozy Pops 3


I like to cut my paper straw so that they are 6in long. I think they display nicer this way and they look great through the picture window in my BRP Box Shop Cake Pop Carry Case.

Reindeer Boozy Pops 4

Next, I fill my pipettes.  This takes a little bit of time since you are working against gravity.  I dip the pipette into a shot glass full of the liquor, squeeze to fill and then flip it over with the opening towards the ceiling tapping the bottom on top of a paper towel……repeat these steps until the pipette bulb is completely full.

Reindeer Boozy Pops 5

Then cut the rest of the pipette tube off to about 1/4inch above the body.  I purchased Plastic Transfer Pipettes, 1mL graduated from Amazon for $10.

Reindeer Boozy Pops 6

To prepare the eyes, it is so easy. Bakerella for Make ‘n Mold DIY Sugar Eyes which come with an AmeriColor Gourmet Writer Marker in the package… genius!

Reindeer Boozy Pops 7

Here comes the fun part!  First, melt your chocolate so that you can dip your cake pop.

Reindeer Boozy Pops 8

Then, once the cake pop is dipped you have to work very quickly to attach the sugar eyes, cinnamon imperial red nose and then the pipettes – before the chocolate hardens.

Reindeer Boozy Pops 10

Eyes, nose, pipettes. This is the order that works best for me since I don’t like the chocolate to be “too wet” when inserting the pipettes, since they are a little heavy.

Push the pipettes into the cake pop almost to the bottom curve of the bulb.  Gently hold the pipettes in place until the pop is dry so that they stay where you placed them, instead of drooping or spreading out.

Next, use your edible marker to draw a smile.

Reindeer Boozy Pops 11

I like to dress up the reindeer a bit more by placing candy cane sprinkles in front of the pipettes.  This can be added while the chocolate is still wet or afterward by placing a tiny bit of chocolate melt on the back of the candy cane.

For the finale, add a festive ribbon “scarf” or bow to really complete the look.

Reindeer Boozy Pops 12

Rudolf never looked so snazzy!

Happy Holidays,

Rachel, Sadie Baby Sweets
Facebook, Pinterest, Instagram


Santa Zombie Cake Pops


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Next up in our Cake Pop Con attendee tutorial series, Lina from Zoe & Pea in New York has a trendy twist on holiday cake pops!

Hi all,

I am Lina, the creative mind behind Zoe & Pea. Today I want to share with you a fun little tutorial, based on this set of cake pops I made for a Plants vs Zombies themed birthday party.

Zombie Santa Cake Pops 1

Kim challenged us Cake Pop Con attendees to use our swag products in a fun way for the holidays. So, allow me to present to you… Santa Zombies! After all, the holidays are for the undead too.

Zombie Santa Cake Pops 2

I wanted to make these as accessible to everyone as possible, so I am using only candy and chocolate.  However, the possibilities for these fellas are endless. Feel free to add fondant decorations, disco dust, sanding sugar, etc. More intricate designs are a bit time consuming, but totally worth the effort.

Today, I am using candy from Miami Candies and paper straws from Aardvark Straws. Thank you Cake Pop. Com sponsors for your generosity.


Zombie Santa Cake Pops 2

  • White, Black and Red Candy melts
  • Lollipop Sticks or Paper Straws
  • Rolled Cake Balls (one full size ball for the head and about half of the ball for the hat)
  • Round white candy in two sizes
  • Black Edible-Ink Marker
  • Toothpicks


Molding the cake balls…

Zombie Santa Cake Pops 4

  1. Starting with full size cake balls, follow your normal preparation of cake dough. For this, I suggest you aim for a playdoh-like consistency. This way, you do not need to chill your cake balls and can work faster. I am using red velvet cake.
  2. Cut one of the cake balls in half.
  3. Shape that half ball to a cone shape. I start with a ball, then pinch one corner to create the tip, and flatten the opposite side.
  4. Take the full ball and create an oval shape. The bottom half of the ball should be thinner, as to resemble a chin. No further molding necessary.
  5. You should end up with an oval shaped ball and a cone shaped ball as in figure 5. Set aside.

Zombie Santa Cake Pops 5

  1. Go ahead and melt your candy melts. You should have four colors: Red, white, grey and black, The grey and the red are your dipping colors, so be more generous in terms of quantity with those. I prepare the grey by adding a few black candy melts to my white candy melts. Set aside

Zombie Santa Cake Pops 6


Zombie Santa Cake Pops 7

  1. Starting with your oval shape, dip the straw or lollipop stick in your grey candy melts and insert in that oval shape until you completely impale the ball and can see a bit of the straw/lollipop stick. In order to preserve that oval cake ball, gently twist the stick as you insert it in the ball.
  1. Dip the cake pop in the grey candy melt.
  1. While the candy is still wet, gently push the larger candy ball in to create an eye socket. I like this technique better because the pressure will add a crease to the chocolate that looks like an eyelid. Proceed with the smaller candy.


  1. Gently twist the cake cone in place, using the excess candy melt already in place as glue.


  1. Using a round candy as mold, create a small crevice for the candy to rest on top of the hat. Allow the chocolate to set or to expedite the process, refrigerate until the candy melts are had to the touch ( about 10 minutes)


  1. Dip the hat on the red candy melts. Shake the excess red chocolate with the cake pop completely upside down to minimize the amount that will fall back to the face of the zombie. While the candy melts are still wet, place the white candy ball on top of the hat. Allow the re candy melt to set, before proceeding to the next step. You could add red sanding sugar to the hat to make it even more festive.


  1. With a toothpick and white candy melts, go around the seam and add the white border. Create a texture by poking the white candy melt with the toothpick.


  1. Add some expression lines and eyebrows by guiding grey candy melt with a toothpick. You could also pipe it.


  1. With black chocolate, add two dots to the eyes and small ovals for the nose. Draw the mouth with the black edible marker.


  1. Add some teeth by piping with white candy melts.


Voilá, you are done!

Before I go, I also want to thank Pick Your Plum, another Cake Pop Con sponsor, for providing us with such amazing and generous disposable tableware. I had so much fun personalizing the chevron green cups and plates for the Plants vs. Zombies event.

Zombie Santa Cake Pops 8


I also used my mini stands from KC Bakes!Zombie Santa Cake Pops 9

I hope you have as much fun creating these little guys as I did. Please let me know if you have any questions.

Happy Holidays to you all,

Facebook, Instagram, Website

Holiday MacaRONs


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During Cake Pop Con, I got to know so many talented bakers, and we received so many awesome products from our generous sponsors. Over the next few posts, some of baker attendees will share some creative ideas to bake for the holidays, using CPC Swag!

Holiday MacaRONs
by: Ace Galgana, Cake ‘n Stick (Hawaii)

I. Love. Macarons! They are just so pretty. But so many people are intimidated from by them. Don’t be! I know, they look fancy and complicated – and they can be. However, with my tips, some determination & a dash of patience, we will having you baking gorgeous macarons that will be the envy of every party.

“Learn how to cook – try new recipes, learn from your mistakes, be fearless and above all have fun.” – Julia Child

Now lets get started!

1. Combine and set aside – 1 cup of sifted almond flour and 1 3/4 cup of sifted confectioners’ sugar.

Emphasis on SIFTED. If you skip this process then expect some lumpy macs. Some people recommend you sift your almond flour and powdered sugar together, but I do it separately and it works for me. After I sift, I quickly combine the two with a whisk and set it aside.


2. Beat at medium speed until frothy – 3 room temperature large egg whites and 3 tablespoons of sugar. Sprinkle in the sugar while egg whites are beating.

Emphasis on ROOM TEMPERATURE eggs. If you don’t have enough time to set them aside in advance, simply stick them in a bowl of warm water and let it sit for 10 min. Voila! Room temperature eggs!

Drop the egg whites in your mixer. Be careful to not get any yolk in your egg whites! If you do you, it’s easier to just start over. The yolk prevents the egg whites from whipping into a meringue, and it will not allow your cookies to dry completely before you bake them. They will feel tacky and will crack when they are baking. No bueno.


Before your egg whites get to that glossy stage, add your food coloring. For this I used Super Chinese Red by CK Products and Mint Green by Spectrum. Very “Christmassy” don’t you think!?

Continue whipping the eggs until you have medium-soft peaks. Not too soft, not too firm… medium-soft.


Next is the “Macronage”, which is the folding process! Crucial step here, folks. Crucial.

3. Sprinkle your powdered sugar and almond flour mixture in your meringue, and fold. Fold, do not mix. Portion your flour mixture into thirds to where you are not dumping all of it into your meringue.

Now, some people say fold it for about fifty strokes, but I don’t. I just “eyeball” it to get it to the “lava” consistency. The more you practice, the better you’ll be able to eyeball it as well.


This is what you want, “lava-like” batter, so that when you pipe it onto your Silpat Macaron Mat, the batter doesn’t create “nipples.” Seriously, they are really called that. It should fall into a perfect circle with no points or peaks sticking up.

If it doesn’t settle on it’s own and leaves nipples when you pipe, then you under mixed. If it’s runny then you over mixed. Practice getting your batter to the right consistency. Don’t give up!


Pour your batter into a piping bag. To make it easier, place the piping bag over a cup, which will support the batter as the bag fills up.

Pipe your batter straight down on to your Silpat Macaron Mat. I seriously love it – my macarons come off so easily and, it already has perfectly printed circles to guide you for the perfect size macs.


After piping a full sheet of batter, let it sit!

I know you will be tempted to stick it in the oven right away – but don’t! Let your cookies sit until it forms a firm outer shell on top. If you do not wait for the dry shell to form, they will all crack when you bake them.

I’m saving you a night full of stress, please, wait it out!


Bake for about 14-18 minutes at 285F- 305F.

Now, all of our ovens are different, and depending where you live, altitudes and humidity can play a role. It may take a trial batch or two to find that “sweet spot” of what time and temperature work best for you.

In my opinion, there are three things to a successful macaron:

1. A smooth top.
2. Your macaron is not hollow! Hollows are caused by under-cooking your macarons. See how nice and full this mac is?


3. Macaron “feet”, which is the spongy looking part that forms at the bottom of the cookie.


Let your macarons sit and cool before you peel them off your mat. Again patience. If you don’t wait until they cool, they will stick to your mat. You must wait.

After they are cool, it’s time to fill your macarons! You can use about anything to fill your cookies: ganache, buttercream, jelly, spread – whatever! That’s the beauty of these cookies – there are so many options!


To give your macs some extra holiday flair, I decorated mine with Holiday sprinkles and piped decorations on with Bakerella’s Make ‘n Mold Marshmallow White candy wafers.


The moral of this holiday story, patience and persistence. Don’t give up! Keep practicing and you will be the HIT at your holiday party!

Ace Cake ‘n Stick

French MacaRONs

1 cup of sifted almond flour
1 3/4 cups sifted confectioner’s sugar
3 room temperature large egg whites
3 tablespoons of sugar
(Optional) 3 drops food coloring
(Optional) 1/2 teaspoon of flavored extract

  • Combine almond flour and confectioner’s sugar, and set aside.
  • Beat egg whites at medium speed until frothy.
  • Sprinkle in sugar while egg whites are beating.
  • Beat at high speed until medium-soft peaks form. Add food coloring & extract (optional).
  • Combine egg white mixture with flour mixture and fold until incorporated. Fold in until you reach “lava-like” consistency.
  • Transfer into piping bag and pipe 1 1/2 inch circles. Use Silpat Macaron mat for guidance.
  • Allow tray to sit until the batter forms a firm outer shell on top of the cookies.
  • Bake 14-18 minutes at 285-305F.
  • Allow cookies to fully cool before removing them from the mat.
  • Decorate & enjoy!

mac collage

How to Fix Yellow Cake Pop Sticks


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One great thing about cake pops is that you can make them several days in advance of an event… even a week (or two).

The chocolate coating seals in the cake, keeping it fresh. However – have you ever noticed that after a day or two, the stick starts to turn yellow?

1 How to Fix Yellow Cake Pop Sticks

The problem: standard cake mix ingredients include eggs, water & oil. Lollipop sticks are made from tightly-wound paper, which essentially act like a wick, absorbing the fat content contributed by oil.

The solution: Musselman’s unsweetened applesauce! It’s really that easy… substitute the exact amount of applesauce for what the cake mix calls for in oil.

2 Ingredients Applesauce

Did she just say applesauce in cake mix? I sure did! Don’t stress, it will not change the taste at all, I promise. I tested this solution with several friends, and not one person noticed the swap.

Most mixes require a 1/2 cup of oil. Musselman’s snack-size applesauce cups hold just about that same amount!

3 How to Fix Yellow Cake Pop Sticks with Applesauce

Next time you are making cake pops, keep that oil in the cupboard and peel back a snack pack of unsweetened applesauce – no measuring required!

I had so much fun working with Mussleman’s on this post… such a quick fix for a very common cake pop problem.

Now that you have pearly white sticks, here’s a fun & easy cake pop idea for Fall… Halloween Pumpkin Pops! {see my Pumpkin Cake Pop Tutorial to get started}

Halloween Pumpkin Jack O Lantern Cake Pop vertical

Place melted orange candy into a Ziploc bag. Snip off one corner of the bag — the smaller corner you cut, the finer of a “tip” you’ll have.

Pipe on your desired design – then immediately shake black sanding sugar over the wet candy. The crystals will only stick to where you pipe – ta da!

Spider Halloween Cake Pop with Apple

Jack is so friendly looking, you almost feel bad eating him… almost :)

HH Pumpkin Jack O Lantern Cake Pop

I especially love the sugar crystal effect for the spider design… it’s the perfect texture for a Halloween creepy-crawly.

HH Spider IG

Photo backdrop: www.inkandelm.com

Movie Theater Chocolate


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I love movies. So does my whole family. We practically speak in movie quotes…

If you were to ask, “How’s the weather?”, my dad would likely reply, “You got a window? Open it.” (Good Morning, Vietnam)

When we are comparing two things that are similar, someone will inevitably say, “They’re i- *clap* -dentical!” (My Cousin Vinny)

Going to the movies is such an adventure. Walking up to the theater, you can always smell the rich scent of buttery popcorn. But then you get to the concession stand, and there are so many yummy chocolate candies… it can be so hard to choose!

LorAnn Oils Movie Theater Chocolate (9)

I’ve come up with a delicious treat that satisfies both salty & sweet… Movie Theater Chocolate!

With only 3 ingredients, it’s easy-peezy to make – LorAnn Oils Buttered Popcorn flavoring oil, chocolate melts, and some crunchies.

LorAnn Oils Movie Theater Chocolate (1)

Bakerella recently debuted her own line of Make’n Mold chocolates, one of which is this beautiful Sunny Yellow – the perfect color association for popcorn.

LorAnn oils are super concentrated, a little bit goes a long way. I added 1/4 tsp. to half a bag of candy melts… you can use more/less depending how strong of a buttery popcorn taste you’d like.

LorAnn Oils Movie Theater Chocolate (2)

Using Make’n Mold’s Break Up Candy Bar Mold, start with a thin layer of “popcorn chocolate’, then immediately sprinkle on some Rice Krispies.

If you’re out of Krispies, like I was, you can use crushed Special K (no one will ever know… unless you blog about it, haha).

LorAnn Oils Movie Theater Chocolate (3)

You can also use crushed Oreos or a toffee crunch mixture!

LorAnn Oils Movie Theater Chocolate (4)

Make’n Mold’s Salted Caramel melts are so delicious. For just a hint of this flavor, add a little swirl of candy, rather than a whole layer of it.

LorAnn Oils Movie Theater Chocolate (5)

Set these to the side for a few minutes to firm up while you are melting candy for the next step.

Fill ‘er up! Bakerella’s Chocolate Fudge wafers are the perfect pairing to top off this treat.

LorAnn Oils Movie Theater Chocolate (6)

Tap the plastic mold against the table to get rid of air bubbles. When you are happy with how the chocolate has settled, pop the tray into the fridge for just a few minutes.

LorAnn Oils Movie Theater Chocolate (7)

Ta da! Don’t you just love the color?

LorAnn Oils Movie Theater Chocolate (8)

“When this baby hits 88mph, you’re going to see some serious sh–“… um… chocolate :)

LorAnn Oils Movie Theater Chocolate (11)

What is your favorite movie quote? Let’s hear some classics!

LorAnn Oils are so versatile! Check out these amazing ideas using LorAnn Oils for cakes, cookies, pudding – even sink freshening tabs!


  1. Strawberry Fudge from The Stylish Nest
  2. Pumpkin Spice Latte French Macarons from Rickabamboo
  3. Amaretto Cookies from The Blonde in the Apron
  4. No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama
  5. Coffee Donuts from the First Year Blog
  6. Pumpkin Spice Brownie Cookies from Flippin’ Delicious
  7. Pumpkin Spice Latte Cake from The Frugal Foodie Mama
  8. Sink Freshening Tabs in a Snap from Christina, Plain and Simple
  9. Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
  10. White Chocolate Key Lime Shortbread from It Bakes Me Happy
  11. Toasted Coconut Hot Chocolate from Delightful E Made
  12. Pumpkin Spice Protein Smoothie from Nel’s Nook
  13. Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
  14. Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
  15. Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
  16. Princess Sand Tarts from Diary of a Recipe Collector
  17. Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
  18. Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
  19. Purple People Eater Popcorn Balls from Seven Alive
  20. Green Apple High Hat Cupcakes from Pint Sized Baker
  21. Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
  22. Mango Butter Cake from Clark’s Condensed
  23. ‎Pistachio Lemon cake from Self Proclaimed Foodie
  24. Apple Crumb Coffee Cake from Healthy Deliciou
  25. Chocolate Chip Horchata Zucchini Bread from Plate to Gate
  26. Key Lime Cookies from Cooking with Curls
  27. Key Lime Margarita Cookies from Lori’s Culinary Adventures
  28. Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
  29. Earl Grey Shortbread Cookies from Never Skip Dessert
  30. ‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn
  31. Pumpkin Cinnamon Cream Puffs from That’s my Home
  32. Citrus Body Scrub from Melissa’s Cuisine
  33. Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
  34. Salted Caramel Meringue Cookies from The Bitter Side of Sweet
  35. Pumpkin Toffee from Eazy Peazy Meals
  36. Movie Theater Chocolate from KC Bakes
  37. Lactose Free Bacarian Cream Pudding from Travel Parent
  38. Red Velvet Muffins from I Love my Disorganized Life
  39. Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
  40. Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
  41. Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
  42. Cranberry Cheesecake Bites from Lady Behind the Curtain
  43. Pumpkin French Macarons from Sweet and Savory by Shinee
  44. Caramelized Apple Spice Cake from The Freshman Cook

Grilling Peaches in the Rain


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All summer I’ve been reading about grilled peaches… how amazing they are, the rich juiciness, and amazing flavor. I don’t have a grill, but luckily, I was visiting my parents and they have a big ol’ grill!

I was excited to try out this “campfire cone” idea I had seen on Pinterest. Most people stuff mini marshmallows & chocolate inside of a waffle cone for a s’mores effect, but someone had suggested peaches, white chocolate & sliced almonds and that peaked my interest. Not a huge almond fan myself, I swapped in chopped walnuts & was looking forward to making them.

The weather was calling for passing showers, but the skies were blue & it was a beautiful afternoon… those weathermen always get it wrong. OK, if we are being honest – it was hot & humid, but the sun was out and it was perfect picture-taking conditions.

I had all my ingredients ready, the grill was hot and I was ready to go…

grilled peach white chocolate walnuts campfire cones

I put the peaches on the grill, closed the lid and heard a single psst noise… then a few more, psst psst. It was rain drops hitting the hot metal grill lid. No, I thought, please no…

And then I’m pretty sure I heard Mother Nature laugh, because within seconds, the sky ripped open & a mad dash ensued to get everything under cover.

caught in rain

Hubby was so nice and dashed to our car for my big umbrella… I was a woman on a mission, a little monsoon was not coming between me & some grilled peaches!

I kicked off my flip flops while the family watched in laughter as I balanced a tray of ingredients, tongs, my camera and the umbrella, splashing through puddles as I scampered over to the grill. Luckily the grill was mostly covered by the garage roof.

grilled peaches

I rubbed a tiny bit of olive oil on cut side, so the peaches didn’t stick to the grill. And look how pretty they turned out!

Next, I layered in the goodies… diced grilled peach, chopped walnuts & white chocolate chops.

campfire cones assembled

Once the cone is filled up with your desired ingredients, wrap it in foil and cook it on the grill (or campfire) for about 5 minutes, or until the chocolate starts to melt.

on the grill

Peeling back the foil was like opening a little present. The white chocolate chips were warm and melty, and it all smelled delicious!

finished grilling

The first few bites were so good, the juicy peach bites paired really well with everything. However, I hit some “dry pockets” where it was just nuts & chocolate… it was okayyy, but it didn’t taste amazing. Hmmm, how could this be remedied?

Then genius struck – I added a scoop of softened vanilla bean ice cream – MAGIC! The soft ice cream dripped into the little nooks and crannies throughout the cone, bringing all of the flavors together for a wow moment. Now THAT was tasty :)

Normally a rainy day would have a blogger packing their camera away. But I have to say, the weather antics made it such a fun adventure!


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