Tag Archives: food

Oreo Snowman Pops!

Posted on November 30, 2012 by Ruthanne

These cute little snowmen are easy to put together and make cute stocking stuffers or party favors!

What could be better than an Oreo cookie??  An Oreo cookie dipped in white chocolate and decorated as a fun hat-wearing snowman!

These are really fun.  If you’ve tried making Oreo pops already, these will be a breeze for you.  If this is your 1st time, you will want to refer to my original Oreo pop recipe to see pictures of these steps.  Click HERE to see the tutorial.

INGREDIENTS:

  • One package of Double Stuff Oreos
  • 2 (12oz.) bags of Wilton White Candy Melts
  • 24 Lollipop sticks 
  • Small amounts of colored Wilton Candy Melts for eyes, nose and hats
  • 24 M&Ms in colors that match your hat colors.
  • Fun ribbons to tie on as scarves

DIRECTIONS: 

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.  
  • Melt small amounts (about 2 c. TOTAL) of Wilton candy melts in your hat colors.
  • Hold coated Oreo over bowl and gently spoon color over top edge of cookie at an angle to make a hat shape.  Use spoon to shape this.
  • Tap cookie over bowl and slide bottom edge against edge of bowl to remove excess.
  • Gently place an M&M on the cookie- against the melted candy melts and wait a few seconds for it to stick.
  • Set pop back on parchment paper to harden.
  • Use a toothpick to add eyes and a nose with Wilton candy melts in black and orange.  (If you want to color your white candy melts for these tiny bits of color you can use Wilton Icing Colors in them.)
  • Allow pops to harden completely and add a cute ribbon to the lollipop stick for a scarf.


You can put these into cute clear cello bags, tie them shut and give them as gifts or put them in a cute jar or basket as a Oreo Pop arrangement for your Holiday party!

The best part????  There’s an OREO inside!!

Enjoy these yummy winter treats!!!!!!

Click on the banner below to get more Holiday ideas and free printable gift tags:

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Dulce de Leche Caramel Sauce

Posted on November 25, 2012 by Ruthanne

This creamy sweet caramel sauce couldn’t be easier to make.  Ingredients?  One can of Sweetened Condensed Milk and a very brave spirit…..

 

I had heard from several people about the “boil a can of condensed milk to make caramel” idea, and I knew someday I would try it.  That “someday” arrived when I was asked to bring a birthday cheesecake for my brother this weekend.  He likes PLAIN cheesecake.  For those of you who have followed easybaked for awhile, you know I don’t do “plain” anything.  I take plain and add peanut butter, chocolate, glazes, ganache, frosting, candy….nothing plain.  But for my wonderful brother John….I present:  a plain white cheesecake…..

so…..plain.  In case you are wondering, this recipe is the basis for almost all of my cheesecakes, and you can click on one of the following pictures to get the recipe using white chocolate (plus fun toppings!!!!) Using other chip flavors gives you chocolate, peanut butter, cinnamon or even butterscotch cheesecakes.

In any case, I made the plain cheesecake, but I wanted a fun topping sauce to serve with it.  Dulce de Leche.  Now, I don’t know about you, but in my mind boiling a can of any sort sounds like a disaster….so I looked up the technique- just to be sure I did it right and didn’t explode anything.

I found a cute blog called Not Without Salt that gave instructions….scary instructions….and I quote:

“In a large pan, completely submerge the can of sweetened condensed milk in water. Make sure it is covered by at least one inch of water and remains covered throughout the entire process – this is VERY important otherwise it could explode. Cover the pan with a lid and bring to a boil. Reduce heat and simmer for three hours. Continually check to make sure the can is completely covered with water.”

Yes, it could explode.  Needless to say, I obsessively checked my water level for 3 hours.  I never needed to add any…but I imagined lovely dulce de leche covering my ceiling and walls and I obsessed.

After 3 hours of fear, I took the pan off the stove and had a debate with my friend Danielle about if I should leave it in the hot water to cool…or take it out…?  I took it out.  And I set it outside on my sunporch to cool- or explode.

It cooled beautifully and when I opened the can….oh my.

I love it.  I would do this again in a heartbeat— it is SO good.  I’m so excited to serve it with my cheesecake in a few hours.  It would be good over ice cream or apples…so many possibilities.  ENJOY!!! (and be very careful that your water doesn’t evaporate!!)    ~r

Happy Birthday!!!

Dulce de Leche in your coffee???

 

 

 

 

 

 

 

 

 

Other recipes you might enjoy: Click on the image to be taken to the recipe.

 

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DIY Caramel Corn and other great gift ideas from Easybaked!

Posted on November 22, 2012 by Ruthanne

I love making and getting creative edible gifts. I’m not talking just a plate of Christmas cookies here…I’m talking unique and different.  Take Caramel Corn, for example.  It is my grandmother’s favorite and I remember spending long evenings watching my parents try various caramel corn recipes in search of the perfect (yet not too messy!) one.  There was the giant brown sack method (where you shake the caramel in) and the cookie sheet one where you pour the caramel on and try to mix it on the sheet (my dog liked that method– lots of popcorn on the floor!)

A few years ago a friend handed me an adorable little Christmas package with mysterious items inside (all tied up with a cute tag and bow) and when I opened it I found ingredients for caramel corn.  All I needed was butter….. I promptly made it and YUM!!!  Quick, easy, delicious and SUCH a creative gift.  This post is dedicated to the recipes you can use this Christmas to make creative and memorable gifts for your friends and families.

CARAMEL CORN:

  • Place  1/2c. packed brown sugar in a small bag and zip or tie it tightly.
  • Place 8 large marshmallows in a small bag and zip or tie it tightly.
  • Place both of the above ingredients in a larger bag or gift box with one packet of microwave popcorn.


Close the bag or box with the following directions:

  • Pop corn in microwave according to package
  • Place brown sugar, marshmallows and 1/2 stick (4T) butter into a 2 qt. bowl
  • Microwave for 3 minutes, stirring well at 1 and 1/2 minutes.  Syrup should be smooth and bubbly.
  • Pour over popped corn and enjoy!

Click on the photo below to get free printable tags to use with this gift:

OREO POPS:

These fun chocolate-covered Oreos on a stick are great for any season.  I made them for the 1st time last spring for a baby shower.  Change up the sprinkles and tie some cute Christmas tags on and you have a great stocking stuffer- or even a holiday centerpiece bouquet!  All the how-to tips, including pictures are available if you just click HERE.  I also made up some free tags for you to tie on your pops~   Click on the picture below to get the free printable file:

HOT CHOCOLATE POPS:

I made these as gifts for SO many people last year.  I made extra for myself.  These are so easy and SO delicious~ everyone will LOVE them.  What are they?  Chocolate (in a variety of flavors and colors) hardened over a marshmallow on a stick.  You stir them into hot milk and make the most creamy, delicious hot chocolate ever.  The best part?  You can make them WAY ahead.  I made some in December and used them in March…still wonderful.  The recipe and directions can be found by clicking HERE.  If you want to print some free tags to tie on your pops click on the image below:

SPICED MOCHA MIX:

My cousin Eden made little jars of this wonderful mix for us several years ago at Christmas and I’ve used the recipe ever since.  It’s just wonderful, easy to make, keeps for months in a sealed bag or jar and makes a great gift.  Want the recipe and easy directions?  Click HERE.  Free printable tags?  Click on the picture below to get them: (I actually printed these on full-sheet labels, cut them apart and made stickers for my jars…just another idea…)

I hope that these ideas have inspired you to create your own fun and unique Christmas gifts!!!  Enjoy!  ~r

Want to try some other fun Christmas recipes by Easybaked?  Click on an image below to be taken to the recipe:

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Butterscotch Caramel Cheesecake

Posted on November 16, 2012 by Ruthanne

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.


My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

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Fall Acorn Cupcakes

Posted on November 8, 2012 by Ruthanne


A rich vegan cupcake recipe topped with vanilla buttercream and a cute little candy acorn.

INGREDIENTS: (makes about 24 cupcakes)

  • 3 cups of flour
  • 2 cups of sugar
  • 1/2 cup of cocoa
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons of vinegar
  • 1 teaspoon vanilla
  • 3/4 cups oil
  • 2 c. water

For acorns:

DIRECTIONS:

  • Add dry cupcake ingredients together and mix to remove lumps.
  • Add liquids and mix until smooth
  • Divide equally into cupcake liners in muffin tins.
  • Bake at 350F degrees for 20-25 minutes.
  • Allow cupcakes to cool completely and frost with your favorite buttercream recipe (click here for mine) tinted with fall food coloring.
  • Make acorns by melting candy melts in the microwave in 30 second increments, stirring between.  Dip unwrapped hershey kiss in chocolate and attach to bottom of cookie.  Dip butterscotch/peanut butter chip in chocolate and attach to top of cookie.  (Click HERE for more details on making these)
  • When hardened, gently place one acorn on the top of each cupcake.


My thoughts:  Ever since I posted these cute little acorns last fall I’ve wanted to put them on cupcakes!!  This was that day.  The vegan cupcake recipe is SO yummy.  The buttercream frosting isn’t vegan, but you can drizzle your cupcakes with a bit of powdered sugar glaze to keep them a treat for your vegan friends.  You can use the cupcake recipe to make a yummy bundt cake too– and that is PERFECT with a light sugar glaze on top.  I use this cake/cupcake recipe all the time- it is very moist and flavorful.  Enjoy!!!~r

Other recipes you might enjoy (click on the image to be taken to the recipe):

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Chocolate Lava Cupcakes

Posted on November 1, 2012 by Ruthanne

These rich chocolate cupcakes are made with a cake mix, but filled with warm chocolate fudge that pours out when you take a bite~ yum!!!!!

INGREDIENTS: (makes 18-20 cupcakes)

  • One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
  • 1 c. semi sweet chocolate chips
  • 1/2 c. whipping cream
  • 1/4 c. cocoa powder
  • 1/2 c. white baking chips

DIRECTIONS:

  • Heat semi-sweet chips and whipping cream in the microwave, stirring every 30 seconds until completely melted and smooth, making a ganache.
  • Refrigerate for about 2 hours, until hardened to a soft fudge consistency.
  • Scoop small balls of cold chocolate ganache out of bowl using a small cookie scoop (I highly recommend a small cookie scoop for this job- the chocolate is sticky and hard to work with until it is rolled in cocoa- a scoop makes it so much easier!)
  • Roll balls in cocoa powder and keep refrigerated until use.
  • Preheat oven to 350F degrees
  • Make cake mix according to box and spoon about 1 1/2 tablespoons of batter in 18-20 cupcake liners in tins.
  • Gently press a ball of ganache into the center of each cupcake.

  • Cover each ball with a small scoop of cake batter- just enough to cover the ball completely.
  • Bake at 350F for the time recommended on the box.
  • Remove from oven and serve warm with ice cream and drizzles of white chocolate.

If you aren’t serving immediately, warm each cupcake in the microwave for 15-20 seconds before serving.

My thoughts: I’ve had many a molten lava cake and cupcake before, but usually they fall apart right out of the pan.  These cupcakes hold together beautifully and don’t leak all that warm fudge out until they are cut into.  They are perfect re-heated and sooooo yummy with a little ice cream and raspberry sauce.  A perfect treat for a chilly fall day!!  Enjoy!!  ~r

Other cupcake recipes you might enjoy: (click on the image to be taken to the recipe)

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Honey Cookies (Medovniky) in fun fall colors!

Posted on October 27, 2012 by Ruthanne

It’s almost too late for these cookies.  Around here the leaves are turning brown and falling fast!  The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas.  When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here).  When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful.  A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!)  They filled my house with wonderful fall scents when I baked them and I will definitely be making them again.  Here’s the recipe:

INGREDIENTS:

  • 4 ¼ cups flour
  • 1 cup sugar
  • 1 ¼ sticks (5 oz.) of unsalted butter
  • 3 ½ tablespoons of honey
  • ½ cup of water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ tablespoons cinnamon
  • ½ tablespoon ginger
  • ½ tablespoon cloves

DIRECTIONS:

  • Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
  • Stir in the butter, salt, cinnamon, ginger and cloves.
  • Once the butter has melted, let the mixture cool.
  • In a large bowl, combine the flour, baking powder and baking soda.
  • Pour the sugar-spice mixture over it and mix well.
  • Knead lightly to form a smooth dough.
  • Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
  • Preheat oven to 400F degrees.
  • Roll dough out on a board dusted with flour.
  • Cut cookies in whatever shapes you want and place on a cookie sheet.
  • Bake for 5-8 minutes (they bake fast, so keep an eye on them).
  • Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts:  I really do love these cookies.  The recipe was so different than any other cookie recipe I’ve made before.  I have a love/hate relationship with royal icing.  I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result.  However you ice them, these cookies are a unique addition to your cookie recipe collection.  Enjoy!  ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

 

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Mummy Oreo Pops for Halloween!!

Posted on October 19, 2012 by Ruthanne

These make me smile– aren’t they cute?  I saw the idea on a regular cookie at Mel’s Kitchen Cafe (along with a really cute mummy hot dog idea!) and I immediately thought of my Oreo pops recipe from last spring and decided to turn some Oreos into mummies!  It was a little time consuming, but not difficult.  I think the results were worth the effort!  Here’s how we did it:

INGREDIENTS:

DIRECTIONS:

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.

(For a picture tutorial on this click here)

  • Before dipping the entire cookie, unwrap your fondant, split it in half and immediately place one half in an air-tight zip-top bag (you will only use half of the fondant).
  • Roll the remaining  fondant out with a rolling pin as directed on the box.  Using a sharp knife, cut strips (about as wide as an oreo) in the fondant and then cut narrow strips across (see photo)

  • Now it is time to dip your Oreo pops (you may need to put your candy melts back in the microwave for a few seconds to remelt them)
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden. 
  • Immediately place two eyes on the front and gently lay strips of fondant back and forth across the cookie.  It took me a little bit to figure out a pattern that looked good and worked– copy mine if you want!!
  • Allow everything to harden and place in treat bags with ties.

My thoughts:  These are a little time-consuming, but if you enjoy the process  (I do!) and you have a free afternoon (I did!) these are just really fun to put together.  The smiles when people see them make all that work worthwhile!  Enjoy!  ~r

Other recipes you might enjoy (click on the image to see the recipe):

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Caramel Apple Cupcakes (with Halloween MISfortune cookies!)

Posted on October 13, 2012 by Ruthanne

Caramel cupcakes dipped in gooey caramel cream and topped with tangy green apple frosting~ yum!  Add a caramel MISfortune cookie on top to celebrate Halloween with some laughs.

INGREDIENTS:

  • One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
  • One bag (14 oz) Kraft Caramels
  • 1/2c. sweetened condensed milk
  • 1/4c. butter or margarine
  • 1 stick (4oz) salted butter
  • 1 stick (4 oz) unsalted butter
  • 2 c. powdered sugar
  • 2 t. clear vanilla flavoring
  • 1 packet of Crystal Light drink mix- Appletini flavor

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
  • Bake according to box. Remove from oven and cool completely.
  • In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
  • Melt (stirring constantly) until creamy and smooth.
  • Pour warm caramel into a small bowl.  Dip tops of cooled cupcakes into caramel to coat the top.  Stir caramel occasionally to keep it smooth.  (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)

  • Allow caramel to cool completely.
  • Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl.  Beat together on low until combined and then beat on high until light and fluffy.  **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
  • Pipe frosting over the caramel on each cupcake and enjoy!!!

To add fun little misfortune cookies on the top for Halloween party: 

  • Unwrap the rest of your Kraft Caramels and place about 15 in a large ziplock bag.  Microwave for about 15 seconds to soften them, remove them from the bag and knead them into a ball.
  • Place the ball back in the bag and using a rolling pin, roll the caramel out flat and thin.

  • Carefully remove the flattened caramel from the bag and use a round cookie or fondant cutter to cut circles out of the caramel.

  • Slide a funny misfortune in the center and fold into a fortune cookie shape (fold lightly in half and then pull the corners back and together).

Need ideas for MISfortunes?  Print a free PDF of my favorites here

  • Place each MISfortune cookie on a cupcake and enjoy!

To give credit where it is due: this GENIUS idea of using Kraft Caramels to make fortune cookies came from a wonderful book called  What’s New, Cupcake?  I was browsing the  cookbook aisle a few weeks ago and came across this book- it is AMAZING.  If you click on the title it will take you to Amazon and you can see pictures of some of the cupcakes other people have made using this book…..amazing creativity!

My thoughts:  These are such a unique cupcake– the tart green apple frosting is the perfect balance to the sweet caramel and the misfortune cookies just make everyone laugh. The frosting is a tart and strong green apple flavor- a little like Jolly Rancher candies.  You can add less drink mix to tone it down if you’d like- just add a little at a time and taste as you go.  I loved it exactly the way it turned out!

 I want to apologize ahead of time to my international fans.  I’m pretty sure you are going to have a hard time finding caramel cake mix and almost positive you won’t be able to get your hands on the Appletini drink mix.  A homemade caramel cake would work, and any powdered drink mix with a green apple flavor..?  As I said- my apologies!!!  

I hope you really enjoy surprising people with these unique cupcakes!!  ~r

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Tie-Dye Cake with Blue Raspberry Frosting

Posted on October 10, 2012 by Ruthanne

Swirls of colors plus a blue raspberry frosting make everyone smile when they see this cake!

This recipe is dedicated to my nephew Marshal, who informed me a few weeks ago that today, October 10, 2012 is an important day:  it marks the 2 year anniversary of the release of  “My Little Pony: Friendship is Magic” TV show.

Confused?  I was!  Apparently this show, targeted toward young girls, has gained a cult following among teenage boys– they call themselves “Bronies”…I guess Bro+ponies= Bronies.  Um…yeah. Learned all of that on Wikipedia… SO Marshal was telling me that he and his friends wanted to make a rainbow cake (for the pony “Rainbow Dash”, of course) to celebrate the day.  The thought of making 6 layers of cake in different colors sounded exhausting, so instead I made 6 colors and just dumped them on top of each other in the same pan.  I love how it turned out!

Here’s how it was made:

INGREDIENTS: (printer friendly recipe)

  • One boxed white cake mix, plus eggs, water and oil to make it according to the box.
  • Icing colors in Purple, Blue, Green, Red, Orange and Yellow.
  • One stick (4 oz.) salted butter at room temp.
  • One stick (4 oz.) unsalted butter at room temp.
  • 1 1/2 cups powdered sugar
  • 2 teaspoons raspberry flavoring

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box (or make your own favorite white cake recipe!)
  • Grease 2- 9 inch cake pans and place a circle of parchment paper in the bottom of each.
  • Evenly divide batter into 6 bowls (about 1 cup of batter in each)
  • Add icing color gels to color each bowl of batter.
  • Pour 1/2 of the purple batter in the center of one pan.
  • Pour 1/2 of the blue batter into the center of the purple batter (adding the blue will push the purple toward the edges).
  • Continue to pour 1/2 of each color batter into the center using green, yellow, orange and red in that order.
  • In second pan do the same but in the reverse order, starting with the red 1st.
  • Bake at 350 according to package (mine took about 25 minutes)
  • Remove from oven and cool.  Tip over onto a wire cake rack to finish cooling.
  • Make frosting by adding butters, powdered sugar, raspberry flavor and a little blue icing gel color together and beating on high until light and fluffy.
  • Level off the tops of each cake layer and place one layer, cut side up on a serving plate.  Frost the top of this layer.
  • Place the second layer, cut side down on top and frost entire cake.
  • Sprinkle with rainbow sugar or decorate as desired.

ENJOY!!!

My thoughts:  Although this cake was created with Marshal’s celebration in mind, it would be such a fun and colorful addition to any party!!!  Lets hear it for tie-dye rainbow cake!!!!!  Thanks for the idea Marshal!!!

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