FILLED
BANANA BREAD
MINI EGGS
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Bake your favorite banana bread recipe in Wilton’s
Mini Egg Pan.
Cool.
Add 1 TBS. Banana Fruit Gel flavoring to 2 Cups Riches Vanilla
Bettercream icing.
Whip as directed.
Put this filling into a pastry bag.
Use decorating tip # 7 or the snorkel shaped Jelly Filler
Tip # 230 to pipe the filling through top of the egg until
it just starts to rise.
The center of the egg will be fluffy and creamy.
This will taste like a banana Twinkie.
It’s great when teachers and coaches don’t want
sweet snacks.
Helpful Hint: Chill the bowl and beaters and then whip until
it forms peaks like a meringue.
VARIATIONS
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FILLED CUPCAKES WITH GLOSSY CHOCOLATE ICING |
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Fill your favorite cupcake by piping whipped Chocolate or
Vanilla Riches Bettercream Icing through the top with tip
# 7 or Jelly Filler Tip #230 to fill cupcakes.
Stop when the top starts to rise. Melt Spread-N-Gloss, the
pourable chocolate icing, in the microwave for 15 to 30
seconds.
Pour the icing over the top.
The cupcake will be smooth and glossy with a creamy surprise
inside.
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Add
1 TBS Raspberry, Strawberry, Lemon, or Banana Fruit Gel
to Chocolate or Vanilla Riches Better Cream Icing.
Use the Jelly Filler Tip # 230 pipe the filling into the
side of each cake section.
The center is filled when the top starts to rise.
Each slice will have a creamy center.
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OREO
COOKIE BUNNY POPS
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Cut
bunny ears from Edible Paper.
Arrange the ears on Parchment Paper.
Insert sucker stick or popcicle stick into Oreo Double Stuff
Cookie.
Dip into melted Milk or White Chocolate.
Place the cookie onto the ears.
Add 2 sugar eyes and a red cinnamon ball nose.
VARIATION
NUTTER BUTTER COOKIE BUNNY
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Dip Nutterbutter Cookies into Milk, White or Vanilla
Flavored Chocolate.
Decorate as with the Oreo Cookie Bunny.
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SPRING
FRUIT BARK
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Melt 1 pound of Vanilla Flavored Chocolate in a microwave
safe bowl.
Add 1⁄2 pound Mixed Fruit Crunch.
Mixed Fruit Crunch is a combination of Lemon, Key Lime and
Tangerine Flavored Crunch.
Spread the mixture onto Parchment Paper to set.
Break into pieces like a brittle.
VARIATION
Add 1⁄2 pound Lemon Crunch to 1 pound melted Vanilla
Flavored Chocolate.
Spread and set on parchment paper.
It tastes like Lemon Meringue Pie.
Add
1⁄2 pound Key Lime Crunch to 1 pound Vanilla Flavored
Chocolate.
Spread and set on parchment paper.
It tastes like Key Lime Pie.
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CHOCOLATE
COVERED POPCORN
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Pop 1 bag of microwave (buttered or plain) popcorn and remove
unpopped kernels.
Melt 1⁄2 pound white chocolate or any color chocolate
in a microwave safe bowl.
Gradually fold popcorn into melted chocolate until it’s
well coated.
Spread onto a cookie sheet covered with parchment paper.
Let it set and break into pieces.
VARIATION
MULTI
COLORED CHOCOLATE COVERED POPCORN
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Each color will consist of 1 bag microwave popcorn and 1⁄2
pound chocolate.
Let each color dry separately on parchment paper.
Break each color apart.
Combine the colors.
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| BASIC
CHOCOLATE COVERED PRETZLES |
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Dip any shaped pretzel into chocolate (milk, dark, white,
any color, or any flavor).
Dry on a parchment paper covered cookie sheet.
The back will be flat.
Helpful Hint: Melted chocolate should be in a container
deep enough to easily reach the desired height on the pretzel.
VARIATIONS
After the chocolate dries drizzle on colored chocolate.
OR
Before the chocolate dries sprinkle on nuts (Peanut Brittle
Crunch, Toasted Almond Crunch or Toffee Crunch are great)
or colorful sugar toppings (soft elongated Jimmies, tiny
round hard Non-Pariels, or theme shaped Sequins).
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| GOURMET
CHOCOLATE COVERED PRETZELS |
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Slice Nestle Caramel Blocks (1 or 5 pound pieces) into strips
approximately index finger width.
Press top of caramel strip onto top of pretzel rod.
Pull caramel to spiral it down around to the middle of the
rod.
Press the bottom of the caramel strip to the middle of the
rod.
Dip into melted chocolate.
Place onto parchment paper covered cookie sheet to set.
VARIATIONS
Cover the same as the Basic Chocolate Covered Pretzel
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CHOCOLATE
COVERED PRETZEL MOLDS
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Pour melted chocolate into pretzel mold.
Place a pretzel rod into the mold.
Let the chocolate set.
Flip the chocolate out of the mold.
VARIATION
With small non-shed brushes paint desired colors of melted
chocolate into molds.
Let it set in the freezer for a couple minutes until it’s
hard.
Then follow the steps for the molded pretzel.
Helpful Hint: When painting with chocolate in a mold you’re
working with a negative image. The first color you see on
the chocolate is the deepest area of the mold. Paint the
deepest areas first.
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SHORTBREAD
COOKIE SAMOA
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Melt a 1 pound block of Nestle Caramel in a 4 Cup size container
in the microwave for 3 minutes on 50% power.
If needed, thin the caramel with up to 2 TBS milk or water.
Sprinkle 1⁄2 of a 7 oz bag of Toasted Coconut fairly
densely onto a plate.
Dip a shortbread cookie, ie. Lorna Doones, into the melted
caramel until it’s completely covered.
Remove the cookie with a 2 pronged fork or a Chocolate Dipping
Tool, letting the excess drip back into the container.
While the caramel is wet, lay the cookie onto the toasted
coconut and sprinkle top with the reserved toasted coconut.
Remove and place on a cookie sheet covered with parchment
paper.
Drizzle with melted pastel chocolates and sprinkles.
Yields about 1 bag of Lorna Doones.
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