Spring Cakies With Homemade Marshmallow, Snickerdoodle Cookies and Tie Dye Cake | How to Cake It
See you at SoFlo Cake And Candy Expo this Weekend! Tell me which one of these recipes will you try firsts? And why is it the Snickerdoodle Cookies? : )
SNICKERDOODLE RECIPE:
Snickerdoodle Cookies:
Makes 24 Cookies = 12 Cakies
Ingredients:
½ cup unsalted butter, room temperature
2/3 cup light brown sugar (or dark if a more rich flavour is preferred!)
2/3 cup white granulated sugar
1/2 tsp salt
2 large eggs, room temperature
2 cups all purpose flour
2 Tbsp cornstarch
½ tsp baking soda
Cinnamon Sugar mixture:
½ cup white granulated sugar
3 Tbsp ground cinnamon
Instructions:
1. Preheat oven to 350F
2. In a medium bowl, sift together the flour, cornstarch and baking soda. Set aside.
3. For the cookie dough: in the bowl of a stand mixer with the paddle attachment, beat the butter and both sugars until everything is fully incorporated and lighter in colour. Scrape down the sides of the bowl, then beat in the salt and eggs. Mix until the batter is smooth (be careful not to overmix once you add the eggs).
4. Add the flour mixture in three additions, on low speed until you see a few dry streaks remaining. 5. Turn off the mixer and use a spatula or wooden spoon to gently mix the dough until it is fully combined.
6. Chill the dough in the fridge for at least 15 minutes.
7. While the dough is chilling, make your cinnamon sugar mixture by mixing the white granulated sugar and ground cinnamon in a bowl big enough to roll the cookie dough once formed into balls.
8. Once the dough has chilled, form balls of dough then place into the cinnamon-sugar mixture and roll around until fully coated.
9. On a parchment lined baking sheet, line the dough balls 3 inches apart. Flatten the dough to ½-¾ inch thickness and sprinkle more cinnamon sugar over the flattened surface.
10.Bake in the preheated oven for 12-14 minutes, rotating the pan halfway through. The edges of the cookies will look golden and the tops crackled but still pale.
11. Cool on a baking sheet until room temperature.
Fillings:
Marshmallow Filling:
Ingredients:
2/3 cup powdered sugar
4 sheets of gelatin
6 Tbsp cold water
1 cup sugar
2/3 cup corn syrup
Pinch of salt
1 tsp vanilla extract
Instructions:
1. Submerge your gelatin sheets in cold water and let them bloom for 10 minutes.
2. Meanwhile, combine the sugar, corn syrup, salt, and the remaining water in a small saucepan. 3. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240° (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from heat.
4. Pour your sugar mixture into the bowl of a stand mixer, then gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes.
5. Meanwhile, melt your bloomed gelatin in a small pot over low heat. Once melted, slowly pour into the mixer while on high speed. Add the vanilla.
6. Pour the marshmallow mixture into a piping bag fitted with a large round tip. Immediately start filling the center of the cakies.
Coconut Filling:
Patties filling from layer up
1 cup shredded coconut
¼ cup of sweetened condensed milk
1. In a medium sized bowl, use a rubber spatula to mix the shredded coconut and sweetened condensed milk until fully combined.
2. Use two small teaspoons to fill each centre of the cakies with the coconut mixture.
3. Tip: you can make patties or roll the filling into balls, dip into chocolate and refrigerate for a sweet treat!
Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.
https://howtocakeit.com/
FOLLOW US:
Facebook - https://www.facebook.com/HowToCakeIt
Twitter - https://twitter.com/yolanda_gampp
Instagram - http://instagram.com/yolanda_gampp
Instagram - http://instagram.com/howtocakeit
Pinterest - https://www.pinterest.com/yolanda_gampp
MY BASIC RECIPES:
My Italian meringue buttercream - http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake - http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup - http://bit.ly/YOsSimpleSyrupRecipe
VIDEO TUTORIALS:
My Ultimate Vanilla Cake - http://bit.ly/YosVanillaCake
My Italian meringue buttercream - http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here - http://bit.ly/RecipeBoxVids
#baking #cake #noveltycakes
SNICKERDOODLE RECIPE:
Snickerdoodle Cookies:
Makes 24 Cookies = 12 Cakies
Ingredients:
½ cup unsalted butter, room temperature
2/3 cup light brown sugar (or dark if a more rich flavour is preferred!)
2/3 cup white granulated sugar
1/2 tsp salt
2 large eggs, room temperature
2 cups all purpose flour
2 Tbsp cornstarch
½ tsp baking soda
Cinnamon Sugar mixture:
½ cup white granulated sugar
3 Tbsp ground cinnamon
Instructions:
1. Preheat oven to 350F
2. In a medium bowl, sift together the flour, cornstarch and baking soda. Set aside.
3. For the cookie dough: in the bowl of a stand mixer with the paddle attachment, beat the butter and both sugars until everything is fully incorporated and lighter in colour. Scrape down the sides of the bowl, then beat in the salt and eggs. Mix until the batter is smooth (be careful not to overmix once you add the eggs).
4. Add the flour mixture in three additions, on low speed until you see a few dry streaks remaining. 5. Turn off the mixer and use a spatula or wooden spoon to gently mix the dough until it is fully combined.
6. Chill the dough in the fridge for at least 15 minutes.
7. While the dough is chilling, make your cinnamon sugar mixture by mixing the white granulated sugar and ground cinnamon in a bowl big enough to roll the cookie dough once formed into balls.
8. Once the dough has chilled, form balls of dough then place into the cinnamon-sugar mixture and roll around until fully coated.
9. On a parchment lined baking sheet, line the dough balls 3 inches apart. Flatten the dough to ½-¾ inch thickness and sprinkle more cinnamon sugar over the flattened surface.
10.Bake in the preheated oven for 12-14 minutes, rotating the pan halfway through. The edges of the cookies will look golden and the tops crackled but still pale.
11. Cool on a baking sheet until room temperature.
Fillings:
Marshmallow Filling:
Ingredients:
2/3 cup powdered sugar
4 sheets of gelatin
6 Tbsp cold water
1 cup sugar
2/3 cup corn syrup
Pinch of salt
1 tsp vanilla extract
Instructions:
1. Submerge your gelatin sheets in cold water and let them bloom for 10 minutes.
2. Meanwhile, combine the sugar, corn syrup, salt, and the remaining water in a small saucepan. 3. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240° (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from heat.
4. Pour your sugar mixture into the bowl of a stand mixer, then gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes.
5. Meanwhile, melt your bloomed gelatin in a small pot over low heat. Once melted, slowly pour into the mixer while on high speed. Add the vanilla.
6. Pour the marshmallow mixture into a piping bag fitted with a large round tip. Immediately start filling the center of the cakies.
Coconut Filling:
Patties filling from layer up
1 cup shredded coconut
¼ cup of sweetened condensed milk
1. In a medium sized bowl, use a rubber spatula to mix the shredded coconut and sweetened condensed milk until fully combined.
2. Use two small teaspoons to fill each centre of the cakies with the coconut mixture.
3. Tip: you can make patties or roll the filling into balls, dip into chocolate and refrigerate for a sweet treat!
Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.
https://howtocakeit.com/
FOLLOW US:
Facebook - https://www.facebook.com/HowToCakeIt
Twitter - https://twitter.com/yolanda_gampp
Instagram - http://instagram.com/yolanda_gampp
Instagram - http://instagram.com/howtocakeit
Pinterest - https://www.pinterest.com/yolanda_gampp
MY BASIC RECIPES:
My Italian meringue buttercream - http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake - http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup - http://bit.ly/YOsSimpleSyrupRecipe
VIDEO TUTORIALS:
My Ultimate Vanilla Cake - http://bit.ly/YosVanillaCake
My Italian meringue buttercream - http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here - http://bit.ly/RecipeBoxVids
#baking #cake #noveltycakes
