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66 posts tagged Sweets

We’re sure you’ll agree that one of the best parts about the return of spring is the reappearance of Easter candy on store shelves, not the least of which are those oh-so-precious Cadbury Creme Eggs. Over the years our favourite Dessert Detective Jessie Oleson, aka Cakespy (previously featured here), has created a mouthwatering suite of recipes featuring Cadbury Eggs. And, because she’s all about sharing the sweetness, she always provides thorough instructions.

Here you see Jessie’s Cadbury Creme Deviled Eggs, Cadbury Creme Eggs Benedict, Cadbury Creme Egg Salad Sandwiches, Cadbury Creme Scotch Eggs, and last but not least, her latest creation: Cadbury Creme Egg in Hole Toast. It’s a thick slice of pound cake with half a Cadbury Egg in the center that’s heated on a griddle and served warm, melty and delicious. (Each link will take you to the corresponding recipe)

[via Serious Eats]

Here’s a video tutorial for an April Fools’ Day prank that’s also a sweet treat. YouTuber Kawaiisweetworld teaches us how to make wonderfully convincing Pizza Cakes using yellow cake mix for the crust, red buttercream frosting for the sauce, shredded coconut for the cheese and an assortment of deceptive sweets for the toppings.

The complete recipe is provided in the About section of this video page.

[via Blazenfluff]

Kawaii! These little kitties aren’t just unbelievably cute, they’re also edible. They’re made by a Japanese mom named Caroline for Neko no Hi or Cat Day, which takes place each year on February 22nd.

Cat-shaped treats seem like a wonderful way to celebrate how much you like your feline friends. These treats are cat-shaped nerikiri, which is “a traditional Japanese sweet made by mixing shiro-an (sweetened white bean paste) with gyuhi (made of glutinous rice, similar to mochi but softer).” Caroline sculpts her nerikiri cats and kittens into various sizes and poses and then uses edible dyes to add distinguishing markings and fine details. She even makes little accessories for them, like tea sets and pillows for extra-comfy lounging.

Based on the effort that goes into making these sweets, it seems likely that Caroline’s family probably has at least one real life cat of their own and we’re guessing it leads a wonderfully spoiled life.

Visit RocketNews24 for additional photos.

We’ve just found the parfait equivalent of the outrageously overindulgent bloody mary. This sweet triple-decker monstrosity is called the EST 48 (named after its towering 18.9 inch height) and it’s on the menu at Café Est! Est!, located in a shopping and dining complex in the heart of downtown Tokyo next to Shinjuku Station.

The café offers a wide assortment of outrageously over-the-top partfaits (some come topped with slices of cake), but the EST 48 is by far the most decadent of them all. It comes topped with not one, but two ice cream cones, both of which are covered with toppings and sprinkles.

"At the base, there’s a dish of vanilla ice cream ringed with strawberries, bananas, and Pocky sticks (plus imitation Corn Flakes, as is seemingly required by Japanese sundae regulations). On top of that there’s an ice cream cone with chocolate sauce and sprinkles. Inserted into that is another ice cream cone, this time with strawberry sauce and more sprinkles. And finally, just to make sure the whole thing doesn’t visually disappoint by being too short, there’s an umbrella."

We can feel a brain freeze coming on simply by considering trying to eat the awesome EST 48.

Visit RocketNews24 for additional photos.

Each of the items in these photos is a beautifully sculpted cake. Go ahead and take a long look at each of them, we’ll wait. These awesome edible works of art were created by BethAnn Goldberg, a Stanford alumni with a masters degree in engineering, a former NASA engineer and now owner of Studio Cake, a custom-order bakery in Menlo Park, CA.

BethAnn prides herself on being able to create any sort of cake that her customers can dream up. The incredible stacked sandwich cake pictured at the top of this post is a four-tiered column of cake with sculpted sandwich fixings around the perimeter. It took BethAnn nearly a week to make it, but the results appear to have been well worth all the time and effort. For Goldberg, making a custom cake is a simply another form of problem solving:

"Engineering school set me up for being an amazing problem solver. Whether it is the challenge of owning a small business and weathering an economic downturn or making supports for a 3-foot tall cake, it all comes down to problem solving and planning to make the best outcome possible."

Visit the Studio Cake website to check out more of BethAnn Goldberg’s awesome cakes.

[via My Modern Metropolis]

We don’t usually associate looking at shoes with feeling ravenously hungry, but that changed as soon as we set eyes on these mouthwatering cake and ice cream heels handmade by the Shoe Bakery. They may not be edible, but they are completely wearable.

Visit the Shoe Bakery’s web gallery to view more of their delectable, custom-made heels.

[via Neatorama]

London-based food artist Michelle Wibowo of Michelle Sugar Art recently used nothing but cake decorations - miniature marshmallows and sprinkles - to recreate The Creation of Adam. She spent 168 hours and used 10,000 Cake Angels marshmallows and around half a billion cake sprinkles to complete her version of Michelangelo’s masterpiece. It measures 5.7 meters (18.7 ft) wide by 2.8 meters (9 ft) tall.

Set on plywood, the piece was first divided into grids and then Wibowo spent three days sketching the outline with pencil. While Michelangelo’s original painting was made with over 200 colors, Wibowo used just 24 different colored sprinkles to make her creation. The work is actually edible with the glue being made of a mixture of icing sugar, butter and vanilla frosting.

Michelle calls her sugary creation ‘The Baking of Adam' and it's currently on display at London’s St. Pancras Church as part of ongoing celebrations of the 450th anniversary of Michelangelo’s death in Rome at the age of 88.

Click here to watch a making-of video.

[via My Modern Metropolis]

These adorable miniature food pendants are the work of an artist named Mei and her Minnesota-based company Tiny Hands. Each beautifully detailed, made-to-order piece is handcrafted and… wait for it… smells exactly as delicious as it looks. That’s right, the waffles and pancakes smell like butter, sweetened batter and maple syrup, the fried egg smells like mouthwatering bacon, and then there’s a heavenly slice of blueberry pie, cupcakes, donuts, s’mores, candies, chocolates and even a corn dog. Kawaii!

But that’s not all. Mei also makes scented food-shaped rings, bracelets, earrings, cellphone straps, bookmarks and more. Click here to view the entire range of Tiny Hands food jewelry.

[via Incredible Things]

Mike from Semi Sweet (previously featured here) created these awesome Star Trek: The Next Generation-themed cookies as a geektastic Valentine’s Day treat. He even decorated one of the heart-shaped Starfleet uniform cookies with Worf’s Klingon baldric.

Click here for more photos and instructions to make your own batch of TNG Valentine cookies.

[via Geek Crafts]

These beautiful geometric objects are 3D-printed sugar sculptures and they’re some of the prettiest pieces of candy we’ve ever seen. They were made by 3D Systems and The Sugar Lab. The latter is a micro-design firm created by Liz and Kyle von Hasseln, a husband and wife team dedicated to the awesome craft of creating bespoke, 3D-printed edible confections.

‘The overlap of technology, food and art is so rich, and the potential for customization and innovation is limitless,’ said Liz von Hasseln, cofounder of The Sugar Lab. Existing commercial applications for printable sugar include complex sculptural cakes for weddings and special events that are made possible only with 3D printing, and customizable confections for bake shops and restaurants. continued von Hasseln, ‘We see our technology quickly evolving into a variety of flavors and foods, powered by real food printers for professionals and consumers alike and we could not think of a more qualified partner than 3D systems to help make that a reality.’

3D Systems and The Sugar Lab introduced two food printing appliances at CES 2014, the ChefJet and the ChefJet Pro:

The ChefJet will deliver single-color prints; while the more advanced ChefJet Pro will dispatch full color prints. Both can produce either sugar or milk chocolate confections, in different flavors that include cherry, mint and sour apple, and will be available to the market later this year.

Click here to watch a demo of the ChefJet™ at CES 2014

[via designboom]