Sunday, June 12, 2016

Finding Dory Cupcakes!

Not only have I been super excited for the release of Finding Dory--it also happens to coincide with my last day at my current job!  I'm moving from New York to Florida for a Kindergarten teaching position at the same school where my brother teaches 1st grade!  So, to celebrate, I decided to make Finding Dory cupcakes (which are basically just Finding Nemo cupcakes... but with an emphasis on Dory)!

Lemon cake--YUM!


I had to use a lot more blue food dye than I thought to make this cream cheese icing blue!

As is my custom, I went shopping at Fuzziwigs Candy Company for all my candy decorations!

I started with a mix of blue raspberry Pop Rocks and chocolate chip rocks!

I crushed graham crackers (in a bag, on the floor, with my foot) as sand!

Then came 4 batches of melting chocolates (my least favorite part).  I mean, what came from them is my favorite part, but the process of melting them and then the cleanup is what I can do without!  This color reminded me of the Yankees!

I put it in a Zipoc bag and had WAY more than I needed to make all the Dorys so I had fun and made some E's (for Elyse) just to see if they would work sitting on a cupcake, too!

I had drawn my shape idea on the back of this parchment paper, then started doing it freehand.  I was really excited for the Nemos and Marlins!

Then came yellow!  (I'm glad I had just done my nails!)


Nemo, Marlin (you decide which is which), Bubbles, waves, starfish...

Then I put these in the fridge on a cookie sheet and went to bed!  Sometimes cupcake baking and decorating is just plain exhausting.  I'm glad I gave this project 2 days--it was so much easier and quicker the next night (I was doing this all after work, which lets me out at 5).


The graham cracker sand just wasn't as colorful as the pebbles!

Yes, so all I had to do that night was just stick in all my decorations!

Various gummies

Edible pearls and white M&Ms



There you have it!  Blue icing, Pop Rocks and chocolate rocks, melting chocolate, and some gummies!  (They were delicious by the way!)  

Monday, January 18, 2016

Try the Grey Stuff--It's Delicious!

Last night, Jim and I tried the grey stuff.  Making it, that is!  We had tasted it at Be Our Guest Restaurant in Disney World on "The Master's Cupcake" (a chocolate cupcake with the grey stuff on top and inside) and were in love.  We found the recipe from Doctor Disney, and used the Hollywood Studios 25th Anniversary Cupcake (from the previous post) as the cake.

I don't know... None of the food on Lumiere's platter looks that appetizing...  I'm glad the grey stuff turned out to be a dessert!

Our first taste of The Grey Stuff!

What makes it "grey" (I spell it "gray" so this is hard for me) is the Oreo component.

Doctor Disney's recipe calls for 15 Oreos put through the food processor (this is the main reason I have a food processor.  Oreo balls are some of the best tasting sweets on the planet, and you need Oreos to be superfine for them!  I was making healthy and "green" smoothies in this, too, but the main reason is always Oreos).

Looking super fine, Oreos!

In addition to Oreos, the recipe calls for vanilla and chocolate pudding mix, Cool Whip, and milk.  

After the pudding becomes pudding, you mix in the Oreos:

Already looking grey and delicious!  Here's Jim "folding in" the tub of Cool Whip:

It looks very white under the lights, but in a close-up it looks more brown:

Even more so when you add in the 3 tablespoons of chocolate pudding mix.  In fact, I think it tasted more like the real grey stuff without the extra chocolate, but it's still delicious!

I skipped the photos of the cupcake-baking process because that was my last post (and this was our second time making them since), so here are the cupcakes, and I injected them with the grey stuff as they do in The Master's Cupcake:

When it came time to frost them, I ran into some trouble.  I couldn't find any of the bigger tips or couplers for the icing gun, and it started coming out all lumpy.  Jim interrupted my frustration by making this Mickey:

It helped me calm down a little.

Then I switched to a new tip that didn't fit perfectly but it worked like a charm!

Of course all the pretty silver wrappers were the ones that had the gloppy ugly frosting on them, so just ignore the oily Halloween wrappers here...

I do want to try them next time without chocolate pudding.  I think they look more like the real deal without.  But they are just so delicious...

And I did have edible pearl sprinkles like they use in Disney, but mine threaten to break teeth, unlike the magical soft ones at Be Our Guest.  Maybe I'll find those one day!  If you can't get enough of the grey stuff, check out this adorable necklace from Spiffing Jewelry that I found on my Google image search while looking for the Lumiere picture at the beginning of my post!

Tuesday, July 15, 2014

Disney's Hollywood Studios 25th Anniversary Cupcakes From Scratch!

Back in May, it was Hollywood Studios' 25th Anniversary (that park at Disney World in Florida that used to be called MGM) and the parks had a special cupcake for the occasion.  I believe it is very rare that they share a recipe, but on Disney's official blog, share it they did!  So here it is for you, and if you take it upon yourself to make, this is how it will most likely be!

This is my first recipe using coffee, so Jim & I went to Fairway Market and bought some Italian roast.

If you've never been to a Fairway, you should know they have a great coffee selection--barrels of beans, a nice person stationed there to answer your questions and make suggestions, and a grinder with all sorts of different options (I don't know much about coffee, so Jim helped out with this one.  I'm more of a tea and hot chocolate girl).

We brewed it in a Keurig single cup, and added it to the usual suspects (flour, sugar, cocoa powder, baking powder & soda), which was this (before the coffee):

Then we added the coffee and vegetable oil.

and stirred it all up:

Then we added the eggs and I had to pick some shell out…

Jim handled mixing duties:

He also suggested pouring the batter into a spouted container (which I've been recommended to do before, but never tried).  I don't know where any pitchers are in the house, so we used this measuring cup. 

Ummm it ended up being the best idea ever.  Not only was there no stringy-batter mess across both tins, but each cupcake mold was filled quickly and uniformly.  I felt like I could work in a cupcake factory.

There you go, little ones!  See you in 25-30 minutes!

Meanwhile, we worked on the hazelnut-chocolate buttercream icing!

Which was mostly Crisco!  (I've never used Crisco in my baking and was a little hesitant to use it, but at least all the components are "vegetable."  I remember once I was at McDonald's and saw them adding a huge white block of something to the fryer, like a giant rectangle of ice, and that's when I first learned what shortening was, and stayed away from McDonald's for some time after that.)

But this is dessert and you can't care about things like that when you're eating cupcakes.

Fortunately, this was also a huge component:

I'll never understand all the Nutella-haters out there.  The only problem was the claim that it was a "healthy breakfast food."  Obviously it is not, but it's not going to destroy your life.  What if we said butter was a healthy breakfast food?  Well, it's not, but you still spread it on your toast!

So there you go, Crisco and hazelnut spread.  Mmmmm.  Of course there was also butter, vanilla, confectioner's sugar, and a couple spoons of milk.  Mix it all up!

Hey, cupcakes!  How are you doing?

Well they actually formed these coffee-bean shapes right in their centers, which freaked me out a little bit because there were no full or half beans in there.. Just the universe being awesome I guess.  They still needed some time before they were ready to come out.

So Jim loaded up my icing gun, right to the top, and when the cupcakes were ready, we began icing them!

It was really great because loading up the gun is the hardest part for me (besides cleaning it, of course, which I still haven't done).  I was glad to have Jim filling it every time I had emptied it!

Look at all them cupcakes!

This was my first time using this tip (heck if I know what it's called, but it made big, ribbony swirls.. Maybe a "number 5").  It was super easy to make them look awesome and fancy and bake-shop-y!

I felt like a pro!

And about 3-4 icing gun refills later, all the cupcakes were frosted, and there was still a TON of icing left.  We may make a cake just to use this delicious icing.  

The cupcakes themselves were surprisingly heavy--I think the cake part was so dense, but the icing was, too.  It was a wonderful combination of flavors!

In case you're curious, here's what it looks like with a bite or two taken out of it:

Then, just for fun, I google-image-searched the 25th anniversary logo from Hollywood Studios, printed it and cut it out in the shape of the logo they stuck into their cupcakes:

I taped it to a toothpick and put it in just one, and coated it in my own Minnie's Bake Shop Mickey-shaped sprinkles:

Et voila!  Your Park-certified Hollywood Studios 25th Anniversary Cupcake!  Thanks for posting the recipe, Disney Blog!