Angry Birds Birthday Cake

Celebration Cakes

Angry Birds Birthday CakeI love getting new cake requests.  When I was asked if I had ever made an Angry Birds cake, I said no, but I can!  Then I had to go figure it all out.  There are so many parts of the cake that I love.  I am so proud of the slingshot, even though it’s not exactly the right color.  I love the rocks around the bottom tier to look like the ground below the grass from the actual game.  But I love the pigs the most.  They, as well as the birds, are made of fondant.  They were really fun to sculpt.

Fondant Angry Birds

I made the wood platform and boxes out of fondant that I scored with an x-acto knife before letting them dry out for a few days.  One all the wood was hard, I glued it all together using royal icing.  The slingshot is also made of fondant, but I inserted a lollipop stick inside before allowing it to dry.  That is how I got it to stand on its own.

Angry Birds Cake Topper

I made the sunshine cake topper out of gum paste so it would be really strong.  I mounted it onto a lollipop stick using stiff royal icing.  The birthday boy turned 4 years old!  I cut his name and age out of white gum paste using an angry birds inspired font and detailed it in black using a black food coloring marker.  I  know that Aviv loved the cake because he was carrying the cake topper around all afternoon!  Happy 4th Birthday Aviv!

Hot Chocolate Pudding Cake

Cakes

Hot Chocolate Pudding Cake-Lil' Miss Cakes

I love hot chocolate cake. I’m not sure when this fad in restaurant desserts began but I’m sure it is here to stay. Almost every restaurant will offer some sort of delicious hot and gooey chocolate dessert and that is what I always order; even if I’m not hungry. I somehow manage to make room for this sweet and decadent delight.

Hot Chocolate Pudding Cake
I don’t often make this dessert at home, but whenever I do, I use a super simple recipe I adapted from Hershey’s Classic Recipe cookbook. Not only is it easy to make, but it is non-dairy and vegan! It’s baked in a plain old square pan. Once it comes out of the oven it can be spooned into any fancy serving dishes. No need to buy special ramekins or bakeware! This recipe could not be easier and it is so easy to dress up. Just add some fresh fruit, whipped cream, your favorite ice cream and you are sure to look like a pro. The hot chocolate pudding forms underneath the cake as the cake is baking, so just be sure to drizzle plenty of it over the top. Hot chocolate pudding cake is definitely one of the best things I have ever eaten. Treat yourself to some today!

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Hot Chocolate Pudding Cake
Author: 
Prep time: 
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Serves: 9
 
Ingredients
  • 1¼ cups sugar, divided
  • 1 cup flour
  • ½ cup cocoa, divided
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup soy milk
  • ⅓ cup coconut oil, melted
  • 2 tsp. vanilla extract
  • ½ cup brown sugar
  • 1¼ cups hot water
Instructions
  1. Heat oven to 350 degrees F.
  2. Stir together ¾ cup sugar, flour, ¼ cup cocoa, baking powder, and salt.
  3. Stir in the soy milk, coconut oil, and vanilla and mix until smooth.
  4. Pour batter into ungreased 8 or 9 inch square baking pan.
  5. Stir together the remaining ½ cup sugar, brown sugar, and remaining ¼ cup cocoa and sprinkle evenly over batter.
  6. Pour hot water over the whole top and do not stir.
  7. Bake for 25-30 minutes until the center is almost set.
  8. Allow to cool for at least 5 minutes before spooning into serving dishes. Be sure to spoon the hot chocolate pudding from the bottom of the pan.

Tips and Tricks:
*The recipe can be prepared ahead of time, just prepare up until adding the hot water. About 30 minutes before you are ready to serve, pour the hot water over the top and bake as directed.
*The cake can be made ahead of time and kept warm in a 200 degree F oven.


Passover “Oatmeal” Raisin Cookies

Cookies, Passover,

Passover "Oatmeal" Raisin Cookies

I have been going to Kosherfest for quite a few years now.  While it is a lot of fun, and I never leave hungry, I am often underwhelmed in the pastry department…until this year. This year I came across a new and exciting Passover granola cleverly named Matzolah by Foodman’s Original.  Their Maple Nut Matzolah even won for best new Kosher for Passover product of 2012 and I agree!  As soon as I sampled some I knew that I wanted to develop some sort of Passover dessert with it.  The granola has great texture from sweet raisins, crunchy nuts, and is naturally sweetened with Vermont maple syrup.  It sort of tastes like crushed up oatmeal raisin cookies (minus the oats which are not considered Kosher for Passover).

Matzolah Cookies

 I already have delicious Passover recipes for double chocolate nut cookies, chocolate chip cookies, and banana chocolate chip muffins, but I wanted to offer something delicious without going into a chocolate coma.  I was convinced I could use Matzolah in place of oats to make Passover “oatmeal” raisin cookies, and I did!  These cookies are dense and moist with the right amount of crunch.  I like lots of raisins in my cookies so I added extra raisins but it’s totally optional since the Matzolah is already loaded with raisins.  These cookies do not taste like they should be Kosher for Passover which is exactly what I look for in a Passover dessert.  They are a nice change from all those desserts overloaded with chocolate.  If you see some Maple Nut Matzolah this year I urge you to pick some up and try these cookies!  

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Passover "Oatmeal" Raisin Cookies
Author: 
Prep time: 
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Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (2 sticks) margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 3 cups Maple Nut Matzolah
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 package vanilla pudding mix
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 cup raisins (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the margarine with the sugars until combined.
  4. Add in the eggs one at a time and mix until combined.
  5. Add in the Matzolah, cake meal, potato starch, pudding mix, baking soda, salt, cinnamon, and vanilla and mix until combined.
  6. Finally, add in the raisins and mix until combined.
  7. Using a cookie scoop or two spoons, drop a 2 tsp. amount of batter onto parchment lined cookie sheet.
  8. Bake for 8-10 minutes until the cookies just start to brown on top. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack because the cookies will be very soft. Once cool they will firm up a bit.

For more information about Matzolah such as where to purchase, check out their website: http://foodmannosh.com.

For more exciting Passover desserts check out the links below!