Baby Shower!

I am so excited to announce that there’s a new edition to the family — my sister’s having a baby!  I’m going to be Auntie Coco!

We just had her baby shower over the weekend, and I was able to make mini cupcakes –  96, that is: 24 cupcakes of each of the 4 flavors!  I rushed home from school on Friday and started baking both mini chocolate and vanilla cupcakes.  Then on Saturday, I woke up at 6:30 to start frosting them for the 12 o’ clock shower.  (I know that sounds excessively early, but I had to allow time to get pretty, too!)  Anyhow, Enjoy!

My first cupcake was a simple vanilla cake with vanilla butter-cream frosting, topped with either a yellow or green sprinkle flower with a white pearl center. (My sister’s not finding out the sex, so green and yellow seemed appropriate)

Vanilla Vanilla

My second cupcake was a vanilla cake with a lemon curd butter-cream, topped with yellow sprinkles (for color) and sugared lemon peels.

Lemon

My third cupcake was a chocolate cake with a swirled raspberry butter-cream, topped with a single white pearl.

Chocolate Raspberry Cupcake

My final cupcake was my absolute favorite!  It’s a chocolate cake filled with caramel, topped with a salted, chocolate butter-cream, sugar roasted walnuts, and a caramel drizzle.  It wasn’t the prettiest cupcake out there, but I think it was the most delicious!

Chocolate Decadance

Popcorn Balls

Okay, so I know popcorn balls aren’t cake, or cupcakes. . . . or really anything of that nature, but while I was online looking up a different recipe, I found several recipes for popcorn balls and I just couldn’t resist. . . . .

After a bit of combining and tweaking, here’s my recipe and a picture:

SCRUMPTIOUS  POPCORN  BALLS

  • 1/2 cup un-popped popcorn kernels
  • 3 Tbs vegetable oil
  • 1 bag of candy corn
  • 1 bag of pretzel mm’s
  • 5 cups of mini marshmallows
  • 6 Tbs unsalted butter
  • 1 tsp salt
  1. Using a popcorn maker*, place oil in bottom of machine and allow to heat before adding kernels.  Once kernels are added, allow to pop, and voila –  popcorn!         *If you don’t have a popcorn maker, you can use a tall pan on the stove over medium heat or even just plain microwave popcorn.
  2. Pour popcorn in large bowl and allow to cool for a few minutes.  Carefully mix in a desired amount candy corn and pretzel mm’s.
  3. Over medium heat, melt 6 Tbs butter.  Then add marshmallows and salt and melt, stirring often.
  4. Evenly pour marshmallow mixture over popcorn mixture and allow to cool for a minute or two.  Then mix well.
  5. Cut several squares of cellophane or plastic wrap and lie them on counter top surface.  Scoop desired amount of mixture onto plastic wrap and, using the plastic wrap as a barrier between the mixture and your hands, form into ball.  Continue this until you mixture is gone.

Popcorn balls can be stored in a big Ziploc bag at room temperature for several days.

Popcorn Balls

ENJOY!