Want a fresh and tart strawberry salsa with sugared tortilla chips? How about something a little more comforting and nostalgic in the vain of Dunkaroos? Well, try these crowd-pleasers at your next party!
I used to be so intimidated by these bars. It was as though they were that unattainable crush in high school that you admired from afar but knew deep down that you would never have a shot at them. Well, it’s actually quite embarrassing how easy they are. And also… NO-BAKE!
This juxtaposition is the result of not being able to decide on which theme to go with. When deciding between the two, my mind constantly wandered to The Iron Giant. The little robot is made of Rice Krispie covered in fondant, while the flowers, mushrooms, and tiny woodland creatures are just shaped with fondant.
This came about when I was searching for alternative cheesecake crusts. The cheesecake is light and fluffy and NO-BAKE, while the crust is basically made of macaroon. As an aside: Can you think of a lovelier smell to invade your home than toasted coconut? There’s probably a lot but that’s definitely one of them!
Allow me to breakdown the world’s most glorious chocolate bar(s). Take a buttery cookie, drench it in caramel, and then wrap that sucker in chocolate. Now permit me to translate that into a homemade bar recipe starting form the bottom and making our way to the top: we have shortbread, followed by a layer of caramel, and then topped with chocolate.
If your dessert vice happens to be chocolate and marshmallows, you have two main options: rocky road or s’mores. If you are particularly about your marshmallows, say for example, you prefer them toasted, well then there’s only one option for you.
So this is kinda out of season (however, given the horrendous snowfall we received yesterday, perhaps it is just giving the white Christmas we should’ve had instead of that ice storm back in December). I decided to dig up some old photos of some of my earlier attempts at holiday cake decorating. I would never say I’m a pro now but it is quite humbling to see how I started and how much I’ve learned through the years. So if you’re attempting to make a cake and it just cannot hold itself together, don’t get discouraged. We’ve all been there; pre-crumbcoat. Practice makes
more practice perfect.
Pictured above is the cake from Christmas 2013. The tree is made from an ice cream cone and presents are shaped using rice krispie treats and wrapped in fondant.
Now brace yourselves for this blast from the confectionery past (2006 to be exact). I believe this was my first multi-tier cake, and believe me, there were multi-tears alright:
Next up is 2007’s holiday cake where I learned to dial back the crazy a bit using cones for trees for the first time, and a gingerbread house that was actually made with graham crackers:
Then in 2008, I went back to the
lab kitchen to experiment with decorating again. This time using wafer paper for designs. Looking back on this, I think I can execute this better… and by “better” I mean do it completely different:
2009 was a trying year – due to an accident, I was out of commission for a while but I was determined to have an epic cake comeback with multi-tier cake with a spinning snowman! Suffice to say, I’ve had all evidence of its existence destroyed.
There were many other cakes since then that have helped me hone in my skills. Perhaps they’ll eventually find their way to this blog but until then, Merry Cakemas!