It’s crazy to think that it was over a year ago I was posting pictures of the desserts I made for my cousin’s baby shower. For Matthew’s first birthday party, I asked my cousins’ what I could bring. They said that I could bring whatever I wanted, but they would be making an Elmo cake. I decided it was time to break out my cake pop maker (which coincidentally I hadn’t used to make cake pops since the baby shower) and make some Sesame Street cake pops to go along with his Elmo cake.
The cake pops were funfetti cake. I bought the eyes from Wilton and used a peanut M&M for Elmo’s nose, a candy corn dipped in yellow candy melts for Big Bird’s nose, and cookie crisp cereal for Cookie Monster. They turned out great especially after my mom helped me find a great way to display them. Matthew even recognized his friends and couldn’t wait to grab one!
A few weeks ago we celebrated my another one of my cousin’s baby shower and this time it was for the first next generation baby girl Filosa! I offered to make desserts and also helped my mom make fruit salad. Since, my one cousins is allergic to gluten, I knew I had to bring at least one gluten-free dessert. I finally settled on chocolate covered pretzels, mini pink velvet cupcakes, and gluten-free mini brownie cheesecakes.
We had found a post on Pinterest of a baby carriage fruit salad so we decided to make that. We used a grapefruit for the head, cantaloupe for the ears and nose, grapes for the eyes and a raspberry for the mouth.
For the chocolate covered pretzels, I used Wilton Baby Shower molds and a variety of candy melts to make a variety of pretzels.
For the mini pink velvet cupcakes, I used my go to red velvet and cream cheese icing recipes. To finish them off, I found a baby carriage pick chocolate mold and used the same candy melts that I used for the pretzels.
For my last dessert, I wanted to do something similar to a petit fours but with cheesecake. I finally settled on making my brownie cheesecake and cutting them into bite size pieces. For the brownie I used Betty Crocker’s gluten-free mix. It made a great brownie that was just as good if not better than most gluten containing mixes. I topped them off with safety pins made of chocolate melts and a dark chocolate drizzle.
Everything looked great on the table and was a big hit with the whole party!
This year for halloween I decided to try out a few new things. The biggest hit of the day was definitely the ghost brownies. I made them using a Wilton brownie pop pan and then dipping them in melted icing and decorating with black decorating icing.
I also made two types of donut holes using my Babycakes Cake Pop Maker. The first type I made was apple cider which I coated in cinnamon and sugar.
The second, and by far more popular, was a pumpkin donut hole filled with spiced pumpkin cream cheese filling and coated in powdered sugar.
Two weeks ago we celebrated my cousin’s baby shower. I offered to make a few desserts. My cousin asked me to make cheesecake and I had just gotten a cake ball maker so I figured cheesecake and cookie balls would be perfect.
Above is a Cake & Cheese Cake Ball “Cake”. The outer two rows are funfetti cake balls (made with a babycakes cake ball maker), iced in vanilla icing (store bought and heated 5 seconds in the microwave to melt; half dyed blue) and then decorated with royal blue royal icing and a variety of sprinkles. The center is made up of chocolate cheese cake balls coated in semi sweet chocolate and white chocolate dyed blue with candy food coloring.I used varying heights of cookie pop sticks to give the cake more dimension. I displayed the cake & cheesecake balls using a wilton cake ball decorating stand and then wrapping it in light blue ribbon and covering the top with “It’s a Boy” buttercream mints.
The cake balls & chocolate cheese cake balls were a huge hit.
I also made peanut butter cheesecake balls because my cousin loves Reese’s Peanut Butter Cups. I took peanutbutter cheesecake, coated it in semisweet chocolate, and then rolled it in chopped peanuts. These definitely stole the show and were pretty easy to make.
To make the cheesecake balls I made a basic cheesecake recipe and split it into three bowls. To the first bowl I added semisweet chocolate to, the 2nd about a 1/4 of a cup of peanut butter, and the last I left plain. I baked all the cheesecakes in standard size cupcake tins & pans using an ice cream scoop to get approximately the same amount in each cup (made approx. 36 cupcakes). After the cheesecake was refrigerated overnight I cut each of the chocolate and peanut butter cheesecake cupcakes in half and rolled them into balls. I then put the sticks into the balls and froze them until they were solid. That made it easy to get a nice thin/even coat of chocolate on each of the cheesecakes. The plain cheesecakes I froze for the next time I make cheesecake balls.