Treat Yo’Self

 

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Treat Yo’ Self

Happy National Ice Cream Month! July has been named National ice cream month and what better way to celebrate then to go on an ice cream binge. So being from NYC there are countless of desserts spots and about half are catered to just ice cream. I have one more fun project to share with you this month featuring cake and celebrating ice cream month. How about you Treat Yo’ Self to some cake cones!
Lets get Cakin’!!!


summerconesingridentsHere’s a simple cupcake recipe you whip up in a flash and taste bakery made.
Fluffy white cupcakes recipe
*dry
1 box of white or vanilla cake base
1/8 tsp salt
2 tbsp baking powder
1 cup of sugar
*liquid
1 1/3 cups water
4 eggs
1/2 cup softened unsalted butter
1 cup plain yogurt
1 tsp vanilla extract

In a large bowl, put water, extract, eggs, melted butter and sour cream. Mix well by hand.
With paddle attachment on your stand mixer, mix together all the dry ingredients.
Add wet to dry and mix (at medium speed) for 2 mins., or until most lumps are worked out.
Prepare cupcake pans with liners.
Pour batter into prepared pans 1/2 full and bake at 325℉ (approx. 20-25 mins.).
I always say, If you can sm

 

ell it, you can check it!

While the cake is baking lets make some buttercream…

American Vanilla Buttercream
*dry
4 cups of confectioners sugar
2 tbsp merinque powder
dash of salt
*liquid
1 cup high fat ratio shortening
1/2 cup unsalted room temperature butter
1 tsp vanilla extract
2-4 tbsp warm water

In a large bowl, whisk (stand mixer recommended) together shortening and butter on low speed.
Add vanilla extract. Mix on low.
Add sugar slowly by spoon still mixing on low.
Gradually add water and meringue powder mixing on low for 2 mins. until well combined, scraping the sides of the bowl as necessary.
The frosting is ready when its not sliding off the spatula and creamy.

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Now lets build our treat…Supplies you’ll need:
Batch of cupcakes (either store bought or homemade)
Custom mix of sprinkles
Sugar cones
Candy wafers (two colors optional)
Circle cutters
Cookie scooper
Piping bag with tip

Lets mix up our sprinkles.

Have you seen those expensive gourmet sprinkle packs.  They can run up to $15 for a 8oz. jar.  Well, if you only need a small batch, here is how to make them.

I bought these small Wilton packs for a dollar each.  Then I head to the candy store where I can pay by the pound.  I find some yummy candies that won’t crack my teeth when I bite into them.  Dump all sprinkles into a mixing bowl, then store in a jar.  Now your ready to start sprinkling.


Melt your candy wafers according to the instructions on the package. Dip your sugar cone diagonally into your candy on one side. Let dry. Then repeat the process on the other side in a different color.
Allow the candy to set (not dry) before adding your sprinkle mix. Place cone up side down on a cookie lined with parchment paper. Allow to dry completely.
On to the cake part: De-line cupcakes and cut each in half. Cut 3 circles to fill each cone.

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1 1/2”, 1”, 1/2” circles.

 

Fill a piping bag with some frosting. Place a cone into a cup standing up. Holding the bag upright, fill the bottom of your cone with a quirt of frosting. Now place your smallest piece of cake. Continue this step until you’ve fit all 3 pieces of cake. For a little more fun add sprinkles to one of the layers.
In a small bowl add some frosting. You can get creative here and add color or sprinkles to it. Chill in the fridge until it sets up. Now take your scooper and gently roll across your frosting.
Now lets top it off. Unscoop your frosting on top of your cone.

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Ta-Da, you’ve Caked a Cone.
Enjoy,

BuenoSigniture

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