Baking Date: July 25, 2014
For the end of the season baseball gathering for my son Alex’s team, we had a pool party. Families brought sides, salads, appetizers, and we ordered fried chicken. I was on dessert duty, as usual.
I made team-themed cupcakes. I started with a box spice cake mix. I then used vanilla icing and dyed half of it royal blue. I piped it on using a star tip.
I still haven’t mastered this dual icing color decorating technique, but I refuse to give up. I will get it at some point!
I also made lion paw candy melts in blue and gold to place on top of the cupcakes. Here’s is the finished product:
Because this was a party for the players and families, I also made a No Bake S’mores Cake. It’s another inspiration recipe I had pinned. Here’s what the steps looked like:
Bakers note: The recipe calls for 1 cup of heavy cream. I made the mistake of thinking it was a full measuring cup worth, and had to throw out my first batch of the chocolate topping (chocolate soup, actually). Next time, I will definitely consult a weight/measurement converter when the container measurement doesn’t match the recipe measurement. In this case, 1 cup = 1/2 pint.
Marshmallow fluff is a pain. I ended up with some in my hair after wrestling it out of the jar — I have no idea how that happened. #NotMarthaStewart
Here’s my version:
The recipe was a big hit with the kids and parents.
Thanks for a great season boys.