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Check out our food editors' picks of the best recipes from food sections across the country.
Have you ever cooked purslane? Well, it goes great in a salad.
This is the stuff kids' dreams are made of: A seven-layer soda-flavored, pop-rocks-encrusted birthday cake. We die.
Nothing beats the heat quite like cold noodle dishes. This soba dish with tofu, eggplants, and pluots makes the best of summer produce.
Pine nuts are crazy expensive, so try other nuts to make your pesto this summer. Our favorite? Pistachio pesto.
How to serve wine with hot dogs: these people would know how to do it.
Popcorn-encrusted chicken? Get out.
Cannot wait for fall to start making all the glorious apple butter, ever.
Portland Press Herald
Then again, we also wish blueberry season could last forever, because how else will we make this blueberry crisp with corn ice cream?
Chilled avocado soup? Perfect.
Wall Street Journal
A Kentucky native shows you how to make real Kentucky fried chicken.
Pop Rock Cupcakes – Sprinkles Will Fly Blog Party!
Remember the Cupcake Couture blog party a few weeks ago? Well get ready for more awesome cupcakes and prizes…because once again Bella Cupcake Couture and Java Cupcake has rounded up 24 crazy awesome bloggers for yet another party Sprinkles Will Fly! Bringing you 2 dozen awesome Fourth Of July cupcake ideas!
Before I even received my cupcake wrappers, I knew what I wanted to make. I was SO excited when I opened my mail to these awesome red and white striped wrappers, they are perfect! I figured there had to be sprinkles and since everybody loves fireworks, why not add a little explosion to the cupcakes. If you take a little closer look you’ll notice there’s not just sprinkles on these pretty little things…
…there’s pop rocks! Inside and out! Yep, these cupcake sizzle, crackle, and pop inside your mouth! If you really want these cupcakes to be a blast…don’t tell anybody what’s in them. Watching them bite into them will be enough entertainment for your BBQ alone. To finish the cupcakes up, I made cute little paper straw and washi tape toppers. Love how simple yet cute they are. :)
Your Favorite White Cupcakes
Cherry Pop Rocks
Red, White, And Blue Sprinkles
A little hint…I found these red cherry pop rocks at the Dollar Tree 3 for a dollar! Neither our local grocery store nor Wal-Mart carried them!
Before baking the cupcakes, you’ll want to make some of these cute little toppers! I cut in half some of these and these paper straws from Sweets and Treats Boutique and then wrapped a little piece of red washi tape around and trimmed.
Next whip up some of your favorite white cupcakes! For projects like this I love to use Duncan Hines Classic White cake mix. I also added a few TBS of red and blue sprinkles to carry the theme right down to the cake!
While the cupcakes are baking whip up some buttercream. I used my decorators buttercream found here because it’s a great buttercream to hold up in the summer heat.
Now it’s time to get cracking…sorry I couldn’t resist.
Step 1: Using a 1/2 TSP carve out a little spot for the pop rocks. Be sure to keep the tops!
Step 2: Fill each little spot with pop rocks. Then place the cupcake top back on and slip the cupcakes into their cute little wrappers.
Step 3: Now frost your cupcakes like normal using a piping bag. (Want to learn to pipe cupcake? Check out Frosting Cupcakes 101)
Step 4: Then insert you adorable little washi tape flags!
Step 5: Mix together some red, white, and blue sprinkles with your pop rocks. Sprinkle on your cupcakes before serving!
PLEASE NOTE: Pop rocks crackle after coming in contact with moisture. So these cupcakes will need to be served as soon as possible. After doing a bit of testing I found the pop rocks inside the cake will still crackle after several hours and the buttercream well over an hour. But as time goes by they get more weak. So I strongly suggest sprinkling on the sprinkles/pop rocks on the buttercream just before serving for an awesome effect. If you have to make the cupcakes way before serving, you can of course skip filling the cupcakes of course.
Now on to the rest of the party! Prizes and more cupcakes!
You can enter below to win this crazy awesome prize pack.
Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!
To enter to WIN this Prize Pack, simply fill out the entry form below.
Contest opens 25June13 at 0700 PST and closes 1Jul13 at 2359 PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by [email protected] and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen.
This contest is open to residents worldwide.
Then head on over and check out some more awesome Fourth Of July Cupcakes!
I don’t know about you guys but all this red, white, and blue has me ready for the Fourth! :)
Easy Strawberry Shortcut Cake
The Spruce / Diana Rattray
This wonderful one-layer strawberry shortcut cake is a cross between a strawberry shortcake and a strawberry upside-down cake. Mashed strawberries and marshmallows are combined with strawberry flavored gelatin to make the delicious topping.
Militant Malt Balls
If malt balls are your candy of choice, this cake was created just for you! Liven up the party by serving a layer cake decorated with a uniform of polka dot malt balls. Simply line the malt balls up in rows along the sides and top of the cake. We recommend starting by creating a ring around the bottom layer of the cake, then working your way up the sides. Finish by making close rows on the top of the cake. Don&apost stress if your pattern gets a little off track—lightly press the malt balls in place so they can be easily fixed if one or two get out of line while you&aposre decorating.
How To Make Cake Pops ….EASILY.
I thought I HATED cake pops. I made them for a baby shower a few years ago and they were a pain in the butt cheeks with all that freezing and refreezing, dipping, twirling, decorating, and oh that texture!! Ewww!!
It was soggy, grainy, and tasted like someone had chewed it up already. My hubby sat quietly, ate the whole thing and calmly said: “you don’t have to make these again please”.
I seriously did not see what all the cake pop hype was about, but I kept getting requests to “PLEASE DO A CAKE POP TUTORIAL!”. I can’t let my babies (you) down so I got back in the kitchen to figure these things out. Something had to give!
I discovered that I LOVED cake pops. Here’s what I learned:
- Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
- Use Your Hands To Mix: It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
- Mini Ice Cream/Cookie Scoop Works Great: Use a mini ice cream scoop to scoop out the “dough” so that you will have equal portions.
- No Need To Keep Refreezing- I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
- Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
- Box Cake Is Just Fine– If you’re not against the ingredients, make it easy for yourself and just purchase a box cake and make some homemade frosting. No one will know.
- Use A Styrofoam Holder- A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.
These cake pops are what I consider cake pop perfection. They are the best cake pops I’ve ever had. No need to keep refreezing and double dipping! The texture is fluffy AND moist and it was nowhere near as messy and time consuming as my first attempt at making cake pops.
Such a cute little homemade gift don’t ya think?
Now if you’re looking for a tutorial on how to decorate cake pops…ugh, I’m not the girl for the job!! Sprinkles is as good as it gets over here : )
Even without fancy decoration, these cake pops can still make a pretty cute, cheap and festive gift idea! Let your imagination run wild!
CAKE POP FAQS
Can I make these the day before? You sure can! But I’d use candy melts instead of chocolate. That way you can store them on the counter and not have to worry about the chocolate melting and smearing on the bag. Plus candy melts come in so many fun colors!
HELPFUL CAKE POP MAKING SUPPLIES
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Give these cake pops a try and let me know what ya think! I can’t wait to make these again!
Cake IdeasRefine by Rating: 0.0 Refine by Rating: 1.0 Refine by Rating: 1.5 Refine by Rating: 2.0 Refine by Rating: 2.5 Refine by Rating: 3.0 Refine by Rating: 3.5 Refine by Rating: 4.0 Refine by Rating: 4.5 Refine by Rating: 5.0
Fill your cakesicles.
- Pinch off a tablespoonful (1/2 ounce) of cake ball filling and press it into the candy shell, leaving about 1/16 of an inch space on top to add more white chocolate.
- Insert the popsicle stick.
- Make sure the cake ball filling is still touching the candy shell in all places. You don’t want any big gaps to fill up with chocolate.
NOTE: You may see some of the darker chocolate cake through the white chocolate on top, but as long as the candy is at least 1/16 of an inch thick over the top of the filling, the cake filling won’t come through. If you scrape, and you actually see cake ball filling sticking through, then cover it again, and just leave it a bit thicker on top.
- Press the pops out of the silicone mold.
- Use a sharp thin knife to remove any excess chocolate around the outer edges of the cakesicles after they have come to room temperature. If you try to shave off bits of cold chocolate, the pieces will stick to the outer shell of the cakesicles.
How to Make Cake Pops (the easy way)
Today I am showing you how to make Cake Pops using cake mix. These little nuggets of cake dipped in chocolate have become a huge trend.
Charles says that he likes them because you can have just a taste of dessert without committing to eat an entire piece of cake or a cupcake. (My opinion? Life is short, eat a whole piece of cake!)
Cake pops are prepared by baking a cake, mashing it up, mixing in frosting, rolling it into a balls, putting it on a stick, and dipping it in chocolate. The flavor combinations are endless, and you can decorate them with colored sprinkles or dunk them in colored white chocolate to match any party theme or color scheme.
It’s easier to just make a cake, but I do appreciate how adorable these are.
I can understand why cake pop have become a huge trend – they are really pretty!
Learn how to make Cake Pops the easy way with these simple instructions:
You can use any boxed cake mix to perpare this recipe. If you really want to keep things simple, you could buy a couple cupcakes at the grocery store and then mash them up frosting and all to make cake pops.
First, you need to bake a cake. Then you take that cake and break it up and add some frosting. I used a store-bought chocolate cake mix. If you want to bake a cake from scratch, you might want to try my friend Jocelyn’s chocolate cake recipe.
Mix the frosting into the cake, mashing the cake up at the same time. You will end up with soft cake that can be easily formed into balls.
Roll the cake into balls, you want them to be about the size of a ping pong ball. Then dip the sticks in melted chocolate and place them in the cake balls.
Then the cake balls go into the freezer until they become solid. This is very important. You need to put the cake pops in the freezer before you dip them in the melted chocolate, otherwise, they will fall apart and make a mess. Trust me on this one.
Then it is time to dunk the cake balls in melted chocolate and sprinkles. Voilà! You have Cake Pops!
I might have made that seem a little too easy, the process is a little tedious.
I loved how these cake pops turned out. You can really taste the caramel frosting, and I liked the way the nonpareils gave added crunch.
I used the cake mix to bake two 8-inch round cakes. Then I used about 1/4 of that cake to make Cake Pops (I didn’t want to make too many because I knew I would end up eating all of them).
The instructions below are for a full batch, which would yield about 60 cake pops.
Pro Tip: Save the cake mix box and use it to stick the cake pops into while the chocolate dies. Or if you want to be fancy, cake pop stands exist.
Pop Rocks Surprise Mini Cupcake Flag Cake
- 1 ¾ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 cup unsalted butter, softened (2 sticks)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup half & half or milk
- 6 packets Pop Rocks Candies
- 2 tablespoons of stars-and-stripes sugar sprinkles (optional)
Preheat oven to 400 degrees F and line the wells of a 48-cup mini cupcake pan with paper mini cupcake liners.
Whisk together flour, baking powder, and salt in a medium bowl until well combined .
In the bowl of a stand mixer, cream butter and sugar together on medium speed until fluffy. Add eggs and vanilla and continue mixing until well combined.
Add half of dry ingredients to the wet ingredients and mix on low speed until the flour just starts to incorporate. Add half of the milk mixture followed by the rest of the dry ingredients and the rest of the milk. Do not overtax batter.
Drop batter by tablespoon into the prepared muffin tin, filling each well evenly. Bake cupcakes in the oven for 8 minutes, or until a toothpick inserted into a center cupcake comes out clean. Remove cupcakes from oven and transfers for a baking rack. Cool completely.
Just before serving (or no more than 8 hours before serving), combine the Pop Rocks Candies and sugar sprinkles in a small bowl. Use a cupcake corer or a small spoon to carefully remove the center of each cupcake. Fill the hole with a spoonful of the candy mixture. Replace the top of the cupcake (you may need to cut the cake plug in half).
30 Ways Chefs Are Going Wild With Pop Rocks
When Pop Rocks were first invented by a chemist named William Mitchel in 1957, the moment was kind of like a precursor to molecular gastronomy. What other candy, past or present, fizzes in your mouth on impact, and brings with it a unique sense of joy and mystery? Yes, that is the science speaking. Today, the childhood favorite can be found all over the world in cocktails, mixed into barbecue sauce, on desserts and gracing opulent bites of foie gras. We were so interested in the culinary world’s exploding interest in the stuff that we scoured the land to find exactly 30 ways Pop Rocks have been utilized around the world.
1. We expected the crew at Do or Dine in Brooklyn to do something with Pop Rocks, and lo and behold they have created the Pop. Corn. Shrimp. In this cleverly named dish, chef George McNeese takes a crostini and tops it with grilled and pickled shrimp, chilled corn salad and then sprinkles unflavored Pop Rocks on top. “The only problem with them is you have to apply it right before eating it as otherwise the moisture in the food would cause them to pop prematurely,” says McNeese. And nobody wants that to happen. 1108 Bedford Ave., Brooklyn, 718-684-2290 doordinebk.com
2. Kelly Fields, executive pastry chef for all of John Besh’s restaurants, uses Pop Rocks often in her dessert creations. A recent treat she did was inspired by the Negroni and is made up of an orange-white chocolate angel food cake, gin-compressed melons, Campari cream, vermouth sorbet and Plinio Sandalio’s Campari Pop Rocks. chefjohnbesh.com
3. Dontella Arpaia has worked with this candy in the kitchen before and makes a “sparkling” watermelon dessert with Pop Rocks at her restaurant Sienna in the Hamptons. “I love them because they are playful, fun, unexpected and the perfect aspect to bring a dish to life,” she says. “I like to use gourmet ‘pastry rocks’ from ChefRubber.com because they have a lighter, effervescent effect and don’t have an artificial taste.” 44 Three Mile Harbor Rd., East Hampton, New York, 631-604-6060 siennahamptons.com
4. Bar manager Brian Smith of Denver’s The Squeaky Bean created an edible pop rocks cocktail for a Willy Wonka–themed dinner. The drink, a slushy mix of cachaça, watermelon and peach juice, was served in a little tea cup that came rimmed with Modern Pantry’s unflavored pop rocks, which he blended with Tajin, a Mexican seasoning of chilies, lime and salt. 1500 Wynkoop St., Denver, 303-623-2665 thesqueakybean.net
5-6. At Jose Andres’ Patisserie at the Bazaar in Los Angeles, executive pastry chef Kriss Harvey created Dark Chocolate Pop Rocks, a simple but cracking dish they sell by the handful. Guests of Andres’ restaurant Tres can also order this creation with afternoon tea, taking a British tradition designed by a Spanish man with an American flare. The celebrity chef also got into the Pop Rocks game at his now-defunct Washington D.C. place Cafe Atlantico. There he used this pink, fizzy candy atop a refreshing frozen mango dessert, making it sizzle. 465 S La Cienega Blvd., Los Angeles, 310-246-5555 sbe.com/thebazaar
7. Although not currently on the menu, at Niche in St. Louis, chef Gerard Craft has served a savory-sweet celery granita dessert with yogurt panna cotta, local ginger and Pop Rocks. Over all, it’s a super light and refreshing palate cleanser, and the exploding candy helps to give it a fun kick that sends your taste buds to the moon. 7734 Forsyth Blvd., St. Louis, 314-773-7755 nichestlouis.com
8. Down south in Charlotte, Fern Flavors From the Garden use chocolate pop rocks in their beer donuts. Then this dish goes the extra mile by incorporating a sweet chocolate stout glaze, and surprise, it’s completely vegan to boot. “We’ve always had a lot of fun working with pop rocks,” says owner Susan Walley. “It’s such an enjoyable addition, and what makes it a really great treat is to scan the dining room and watch as people react to that fizzy feeling that just instantly takes you back to some point in your childhood.” 1323 Central Ave., Charlotte, North Carolina, 704-377-1825 fernflavors.com
9. Putting a spin on the margarita, mixologist Paul Sauter at Mercadito Chicago created the Jalapeno Popper, a cocktail made with jalapeño-infused tequila, jalapeño syrup, lemon juice, an orange-flavored liqueur called Combier and agave nectar. He incorporates Pop Rocks by rimming the class with a powdered version, hence the popper part of the drink’s name. 108 W Kinzie St., Chicago, 312-329-9555 mercaditorestaurants.com/chicago
10-11. Over at the Black Ant in New York City, pastry chef Cesar Moreno serves up The Black Ant Nest, a dessert made with pomegranate cream, cacao crumble, granita gelee, pistachio Pop Rocks dust and chocolate truffles. Then, owner and mixologist Jorge Guzman also gives his cocktail The Climbing Ant a Pop Rocks jolt by mixing the candy in with the gusano de maguey and ant dust he rims the drink with. 60 2nd Ave., New York, 212-598-0300 blackantnyc.com
12. Wolfgang Puck Catering offers their clients a milk chocolate and peanut butter Pop Rocks lollipop, a fun dessert perfect for parties and anything where you don’t want to get your hands messy. The dish was originally created by former pastry chef Sherry Yard, and they have served them all over the country, even at the Oscars Governor’s Ball. wolfgangpuck.com/catering-events
13. For a taste of sushi with Pop Rocks, at the Japanese eatery Virago in Nashville they have a special sushi roll coated with watermelon Pop Rocks. Funny enough, the sweet melon taste really enhances the tuna, making it a winning combination. 1126 McGavock Street, Nashville, 615-254-1902 viragosushi.com
14. Down in Winter Park, Florida, Cocina 214 likes to give a classic margarita an extra pop with this candy in their Pop Rocks Rita. The $13 drink includes tequila, Grand Marnier, sweet and sour, and cranberry and lime juices, which gets a sweet rim of Pop Rocks before it’s served. 151 E Welbourne Ave., Winter Park, Florida, 407-790-7997 cocina214.com
15-16. In 2013 at the Pebble Beach Food and Wine Festival, Chicago’s Graham Elliot wowed party goers with a rich foie gras lollipop that he made whimsical by adding a coating of fruity Pop Rocks. Apparently, the dish is a popular choice at his restaurant in The Bellagio in Las Vegas as well. Also at that event, chef Yigit Pura, the season one winner of Top Chef Just Desserts, took the candy and dusted the top of his panna cotta and Campari gelee. Neither chef is a first timer to making wacky desserts, but both of these showcase just another way chefs are using the iconic candy. 3600 S Las Vegas Blvd., Las Vegas, 702-693-7111 bellagio.comAt the Patisserie at the Bazaar in Los Angeles, Jose Andres melds Pop Rocks with dark chocolate.
17. Pop Rocks have even found their way into high tea at the Lounge at the Royal Horseguards in London. Here, they have served lemon crackle pops crusted with Pop Rocks, a dish that was featured as part of their themed afternoon tea series surrounding Charlie and the Chocolate Factory. 2 Whitehall Court, London, 44-845-305-8332 guoman.com
18. While we wait for waffles to hit big time in the states, at American Cupcake in San Francisco they take their sweet breakfast foods seriously, and by seriously we mean loaded with candy. And, you guessed it, one of the options they have in the “design your own” pancake and waffle section is to add Pop Rocks to the dough, as well as Pixie Sticks, cotton candy and rainbow sprinkles, to name a few. 1919 Union St., San Francisco, 415-896-4217 americancupcake.com
19. You know an ingredient has gone posh when you find it gracing a luscious lobster tail. At Poor Calvin’s Absolute Fusion in Atlanta they serve this crustacean as an appetizer and make it zing with a coating of explosive Pop Rocks. They also have a duck pate on the menu that comes covered in red-wine-lavender jelly and of course, more of this exciting sweet. 510 Piedmont Ave.,Atlanta, 404-254-4051 poorcalvins.com
20-21. Ever since Jesus Nunez made the New York City restaurant scene with the now defunct Graffit, he has been using Pop Rocks as an accoutrement to his dishes a fact that actually was part of the reason another restaurant, called Graffiti, sued him for infringement in 2011. The owner of Graffiti, Jehangir Mehta, claimed Nunez was using his idea to cook with Pop Rocks, his signature ingredient (though to be fair, later Mehta said the lawsuit wasn’t about Pop Rocks as much as the similar name). While Graffit has long been closed and Mehta doesn’t have a dish featuring Pop Rocks on the menu currently, this mini feud between chefs brought to light this candy as an ingredient. 224 E 10th St., New York, 212-464-7743 graffitinyc.com
22. You might not think about pairing Pop Rocks with beer, but for the 2013 HopChef Competition at the Ommegang Brewery in Cooperstown, New York, chef Jeff Eng of the Tower Oaks Lodge in Maryland made a tantalizing chocolate hazelnut crunch bar spiked with Coke and Pop Rocks. This dessert, combined with the brewery’s Three Philosophers, proved so good, he won the competition.
Watch the video: Funko pop! Rocks collection (January 2023).