Potted Garden Cakes Preheat oven to 350°F. Prepare 1 pkg (15.25-16.5 oz.) yellow cake mix according to package directions. Using the Large Scoop, place 1 level scoop of batter into each ice cream cake cone (24 cones total). Place cones, open end up, in Muffin Pan; bake 20-22 minutes or until wooden pick inserted into centers comes out clean. Finely process 1 pkg of chocolate cream-filled sandwich cookies (16.6 oz) in the Manual Food Processor. Frost tops of cooled cupcakes with chocolate frosting (2 containers, 8 oz each) and dip them in the “dirt” cookie crumbs. To make carrots for garnish, cut a small slit in the wide end of 24 orange gum drops. Cut 6 green candy ropes into pieces. To make stems, stick candy rope into slit in gum drops. Top cakes with “carrots”. Yield: 24 cones Terracotta Cupcake Cones Heres how to dip ice cream cones in orange candy melts and give your Potted Garden Cakes a more elegant finish. Once the cupcakes finish baking in their cones, let them cool. Meanwhile, microwave 2 pkgs (12 oz each) orange candy melts in 3-Cup Silicone Prep Bowl, uncovered, on HIGH 1 ½ minutes, stirring every 30 seconds, until mostly melted. Dip cones, (not the cake) into melted candy melts, allowing excess to drip off. Place on waxed paper lined Large Sheet Pan; refrigerate until coating sets. Then frost the cupcake tops and dip into cookie dirt. LETS PUT SOME FUN IN TODAY!
Posted on: Fri, 11 Apr 2014 19:48:18 +0000
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