Archive for the ‘Baking’ Category

Peanut Butter Squares

Saturday, January 2nd, 2010

 

A grade school legend...the Peanut Butter Square

Growing up we called them Peanut Butter Squares, some called them Hollywood Squares (anyone who grew up in Cuyahoga Falls, Ohio) – these little peanut treats are sure to bring back memories of grade school lunches.  

I borrowed this recipe from the Hollywood Squares recipe originally printed in the Cuyahoga Falls News-PressAfter going over the ingredients, I was a bit hesitant in preparing it – it’s really nothing but sugar and fat.  Not the best recipe to be publishing so early in 2010 when many resolutions are already hanging by a thread.  

These Peanut Butter Squares are certainly delicious and very rich.  Kind of like a peanut butter cup on steroids.  One tiny square and your peanut butter craving will be cured.  Yep, I said “peanut butter craving” – I get them all the time.  I usually cure mine with a bit of Skippy Peanut Butter mixed with vanilla ice cream.   Now I have a new medicine.     

Peanut Butter Squares, aka Hollywood Squares 

Ingredients: 

  • 2 cups peanut butter
  • 2 ½ cups powdered sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ cup graham cracker crumbs
  • ½ cup melted butter

Topping: 

  • 4 squares semi-sweet baking chocolate
  • 2 tablespoon peanut butter

Directions: 

1.)     Combine all ingredients except topping ingredients.  Mix well and place in a buttered 9″x13″ square pan.  

2.)     Melt the topping ingredients together and spread over the top of the peanut butter mixture. 

3.)     Chill until topping is firm. 

I’ve got a question…does anyone know where the term “Hollywood Square” originated?  In my school we simply called them Peanut Butter Squares, but in my husband’s they called them Hollywood Squares.   We grew up 40 minutes away from each other.   

Peanut Butter Squares on Let’s Get Cookin’ 

Hollywood Squares on Tasty Kitchen

Pumpkin Gooey Butter Cake

Monday, November 23rd, 2009
Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

If you are seeking the perfect dessert to serve this Thanksgiving, look no further.  This is the perfect twist on your classic Pumpkin Pie.  The filling is very similar to pumpkin pie, perhaps a bit sweeter, but also a bit creamier.  The crust is soft and extremely buttery.  The combination of the two create an amazing mouthfeel and offer a satisfyingly sweet end to a rich Thanksgiving dinner.

The Pumpkin Gooey Butter Cake sits amongst my favorite all time desserts.  After serving it to family and friends, I imagine it sits at the top for many people.  Since this is a classic Paula Deen recipe, you shouldn’t be too surprised at how rich it actually is.  And like the name implies, it is not lacking in butter.

But, it is Thanksgiving after all.  It is the one time of year you are expected to overindulge.  Oh Paula Deen and your butter rich recipes…you kill me.   

Pumpkin Gooey Butter Cake
Ingredients:

Cake:

  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Directions:

1.)  Preheat oven to 350 degrees F.

2.)  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3.)  To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

4.)  Serve your Pumpkin Gooey Butter Cake with fresh whipped cream.

pumpkin-gooey-butter-cake-top

Thanksgiving Cookies

Sunday, November 22nd, 2009

thanksgiving-cookies

With the holidays sneaking up on me, I haven’t had much time to post.  Ok, that is a lie – it has nothing to do with the holidays – I’ve simply been busy with other projects.    But regardless of my excuse, the holidays are right around the corner…

I posted these Thanksgiving cookies because they came out so darn cute.  I used a basic sugar cookie recipe, cutting them out in the shapes of leaves and acorns.  I made several batches of colored icing in red, orange, yellow, green and two shades of brown.  Very fall appropriate colors. 

After icing the Thanksgiving cookies, I sprinkled color cordinating sanding sugars on the top – very pretty.   You can get these sanding sugars at your local craft store.

The cookies sparkled in the sun and were completely gobbled up before the party was over.

New York Yankees Cake

Monday, November 9th, 2009
Finished Yankees Cake

Finished Yankees Cake

Growing up in the Cleveland area can be a nightmare for a sports fan.  “There’s always next year” is our regular end of season moto.  Cleveland has had the longest sports championship drought out of any other U.S. city.  1964 was the last time Cleveland, Ohio saw a championship team, when the Browns won the NFL Championship.

The Cleveland Cavaliers have some very exciting players and make it to the playoffs regularly, but can’t  seal the deal. In 1948 the Cleveland Indians last won the World Series…one can see the pattern of our sports teams. 

The New York Yankees are a team either loved or loathed by people.  This could have something to do with the Yankees leading Major League Baseball in both revenue and titles. 27 World Series titles, 40 American League penants and some of the most celebrated players (Babe Ruth, Lou Gehrig, Mickey Mantle, Joe DiMaggio, and Yogi Berra) is an impressive and intimidating resume. I guess I shouldn’t have been surprised when I was asked to create a Yankees theme birthday cake for a long time fan.

Fondant Mitt and royal Icing Baseballs

Fondant Mitt and Royal Icing Baseballs

The Yankees cake was decorated using Marshmallow Fondant and Royal Icing.  Royal Icing is tempermental in its consistency, but when right it can make the most fabulous decorations.  I used royal icing on a few areas of this cake…the stitching on the baseballs and the actual baseballs along its sides. 

To create the baseballs, I piped royal icing onto a silpat and let it dry overnight.  Before lifting the baseballs with an offset spatula, I detailed them with a bit of red royal icing stitching.  Marshmallow Fondant was used to make the Yankees logo and baseball mitt.  The mitt was hand sculpted and painted.  This Yankees cake was perfect for any sports fan’s birthday and could be transformed to represent any team…even the Cleveland Indians.

Pumpkin Cupcakes

Thursday, November 5th, 2009
Pumpkin Cupcakes

Pumpkin Cupcakes

This morning I awoke to our first real hard frost, I must admit it saddened me. October and Halloween are over. The leaves have all fallen and there is a nip in the air.  As a native Ohioan one would think I would be accustomed to the arrival of “The Snow”.  Well, this is just not the case.

Along with snow comes wet boots, cold hands and feet, warming up the car, scraping the windshield, shoveling, and the awful truth that it will be dark before 6.   Am I ready? Probably not.  Do I have a choice? Definitely not.  So I better learn to make the best of it. 

One thing that I know will cheer me up is the fact I can bake till my heart’s content. The oven can be on for hours and my kitchen will feel and smell warm and toasty.  Pumpkin, cinnamon, nutmeg, cranberries and nuts come out to play this time of year. 

With Thanksgiving being just around the corner, I plan to experiment with all things pumpkin.  I just love pumpkin.  Pumpkin pie, pumpkin cake, pumpkin cupcakes, pumpkin donuts, pumpkin cookies, pumpkin moon pies, pumpkin bread pudding and the list goes on and on.

On that note… I made some very tasty pumpkin cupcakes for my family and friends over Halloween weekend.  I personally feel like they are an anytime cupcake and even good enough to eat without frosting.  This recipe is also one that can be modified easily to give it that personal touch.  Enjoy!

Pumpkin Cupcakes
Cook Time: 25 minutes

Ingredients:

  • 2 ¼ cups all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 ½  cup mashed cooked or canned pumpkin
  • ¾ cup buttermilk
  • ¾ cup chopped walnuts or pecans (optional)

Preparation:

1.)   Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

2.)   Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

3.)   Stir in the sifted dry ingredients alternately with the buttermilk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

4.)   Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

5.)   Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  Cool.

6.)    Frost with Cream Cheese Frosting, Whipped Cream, or leave plain. Makes about 24 cupcakes.

 pumpkin-cupcake

Breast Cancer Awareness Month

Sunday, October 18th, 2009

amiel_weisblum_pinkribbon

Sadly, each year over 210,000 women and 1,700 men learn that they have breast cancer.  To put that figure in perspective, a shocking 1 in 8 women will develop breast cancer.  Breast cancer is the second most commonly diagnosed cancer in US women.  So what can you and I do?

1.) Know Your Risks, Reduce Your Risks

Risk Factors can include age, personal history of the disease, family history, certain breast changes, gene changes, reproductive and menstrual history, race,  weight, physical activity level and alcohol consumption to name a few.  Read up on your risk factors and talk to your doctor about reducing them.

2.) Regular Breast Self Exams, Clinical Breast Exams and Mammography

Early detection is key here. Regular screenings and mammograms can help detect breast cancer early, when it is most treatable.  Schedule regular clinical exams and perform monthly breast self exams.

This is important…here is your reminder… do your self breast exam today.

Helpful how to’s:

BreastCancer.org walks you through the five steps of a breast self exam.

The American College of Obstetricians and Gynecologists self breast exam guide.

The Breast Self Examination (BSE) Website will show you how to examine your breasts step by step with photographs, audio (sound) and the printed word.

3.) Promote Awareness

October has gone pink for National Breast Cancer Awareness Month.  National Breast Cancer Awareness Month (NBCAM) is responsible for educating both men and women on the detection, treatment and diagnosis of breast cancer.

Just look around, everywhere you look this month people are displaying their pink for National Breast Cancer Awareness Month.  Large retailers have stocked their shelves with “pink ribbon” items to support breast cancer research.  Sports Illustrated showed their support by donning pink lettering on the cover of their latest issue. The NFL’s “Real Men Wear Pink” campaign got underway a few weeks ago with several teams sporting pink sweatband, towels, socks and shoes.   Now, LifeWithCake would like to “display our pink” too.   

Our pink flag is flying high with the creation of the Perfectly Pink Pom Cupcake for Breast Cancer Awareness

Cupcake for Breast Cancer Awareness

Cupcake for Breast Cancer Awareness

We have also made a donation on behalf of LifeWithCake to the Breast Cancer Research Foundation.  The Breast Cancer Research Foundation uses 91.5% of your donation towards supporting the cause. You too, can show your support. 

Here are some of the top organizations that support breast cancer research, provide mammograms and care for needy women, and raise awareness through educational efforts. 

Show your pink today, too.

Breast Cancer Awareness Cupcake

Friday, October 16th, 2009
Perfectly Pink POM Cupcake to support Breast Cancer Awareness

Perfectly Pink POM Cupcake to support Breast Cancer Awareness

Recently, when on my way to check the mail, I was pleasently surprised to find a package waiting at the front door.  Had I purchased something online and forgot about it?  Was it a package for my husband or possibly something for the kids?  After careful review of the box, I came to realize it was from POM Wonderful.  POM Wonderful had written LifeWithCake a week ago asking if we would enjoy a care package of their POM Wonderful 100% Pomegranate Juice, to which we replied – heck yeah!  We rarely will pass up anything free.

Now, I have tried POM before, mainly for its health benefits, but I have never enjoyed “cooking” with it.  This is our mission – to find some interesting and unique ways to incorporate POM Wonderful into some tasty dishes and drinks.  The first being our Breast Cancer Awareness Cupcake, the Perfectly Pink POM Cupcake. 

Along with the juice samples, the people at POM kindly included some interesting information regarding the health benefits of POM Wonderful 100% Pomegranate Juice.

Did You know?

  • Only POM Wonderful products are backed by $32 million in medical research.
  • POM Wonderful is the only brand to contain 100% authentic pomegranate juice.
  • POM Wonderful grows, picks, and squeezes their own fruit along with manufacturing their own bottles.
  • All Pomegranate orchards are located in sunny California.  Their juice is never imported.
  • POM juice is the only juice to be made exclusively from the “Wonderful” variety pomegranate.
  • The “Wonderful” variety is known for its deep crimson color, delicious taste, and most importantly its unique combination of super antioxidants.
  • Hundreds of scientific tests show POM to be a superior source of antioxidants, with more and better antioxidants than red wine, grape juice, blueberry juice, cranberry juice, green tea, vitamin C and Vitamin E.  That is something to drink to indeed!

These are just a sample of facts about POM Wonderful 100% juice. More health information along with recipes and products can be found at their website POM Wonderful.

To create the Perfectly Pink POM Cupcake to support Breast Cancer Awareness, I looked through countless recipes on the internet, trying to find one that captured that clean delicious pomegrante taste.  Most comments left about  pomegranate cupcakes said basically the same thing, ”good tasting but not much like pomegranate”.

I decided to cheat a bit with this cupcake by using a store bought cake mix.  This allowed me to maxamize my use of POM Wonderful by omitting the water and replacing it with POM Wonderful.  The result was a moist sweet cupcake with the tang and distinct flavor of pomegranate.

Add POM in place of liquid...

Add POM in place of liquid...

Of course, I couldn’t leave it at cake alone, I whipped up a pomegranate buttercream by making a classic buttercream and using POM Wonderful in place of milk. The POM Wonderful gave the frosting a light pomegranate flavor and a beautiful pink hue.

I also did some experimenting my adding a few pomegranate seeds (arils) into a few test cupcakes before baking.  The seeds added a bit of crunch, but did not enhance the flavor. 

October being Breast Cancer Awarness Month, along with the health benefits associated with POM Wonderful, prompted me to top this cupcake with a pink ribbon made of fondant – The Perfectly Pink POM Cupcake is born.

I want to say thank you to Kristen Cavanaugh for the genorous gift of POM Wonderful 100% pomegranate juice!  Megan and I are tickled PINK. We will continue to use your products in good health! We are now working on a POM Wonderful martini to celebrate.

Breast Cancer Awareness Cupcake

Breast Cancer Awareness Cupcake is Perfectly Pink

Breast Cancer Awareness Cupcake
(aka Perfectly Pink POM Cupcake)

Ingredients:

  • 1 box white cake mix
  • POM Wonderful juice

Follow box directions omitting water and replacing with POM Wonderful 100% pomegranate juice. 

Pink Pomegranate Frosting

 Ingredients:  

  • 1 stick unsalted room temperature butter
  • 1/2 pound powdered sugar
  • 2 tablespoons POM Wonderful 100% pomegranate juice

Directions:

1.) Whip butter until smooth.  

2.) Slowly add powdered sugar.

3.) When the mixture becomes to stiff, add POM Wonderful.  Then add remaining powdered sugar and blend until smooth.

Milk and Cookies Cupcakes

Saturday, October 10th, 2009
Milk and Cookies Cupcakes

Milk and Cookies Cupcakes

Classic food combos are the topic for today.  So many foods which are great on their own become something spectacular when paired with their perfect partner.   What’s a burger without fries?  If you are going to eat a burger you simple need a mound of fries.  Eggs seem lost without their salty, savory friend baconBuffalo wings and blue cheese…yes, I’ll take some!   PB & J, strawberries and cream – the list goes on and on.

Milk and Cookies is the combo that inspired this cupcake.  It never fails that if you’re eating cookies, especially chocolate chip cookies, you are gonna need a cold glass of milk…right?  

I’m sure you’ve seen this cupcake before as there are a few versions of it on the internet, but I just had to give it a try.  I started by using a new cake recipe courtesy of Martha Stewarts’ Cupcakes (thanks Megan).  This cake recipe is a great basic for any baker, and can be altered with different frostings and fillings to fit any palate.   This particular cupcake, the Milk and Cookies Cupcake, is filled with ooey, gooey cookie dough

Nestle Toll House Refrigerated Cookie Dough was my cheat in this recipe, but feel free to whip up a batch of your favorite cookie dough instead.   I simply rolled small balls of the cookie dough and placed them directly on top of the cake batter.  Refrain from pushing the cookie dough down into the batter, it will drop down on its own. 

Cookie dough is placed in the center of the batter...

Cookie dough is placed in the center of the batter...

After the cupcakes where baked and cooled, I gave them a generous dose of my old friend, Swiss Meringue Buttercream.  I decided on Swiss Meringue Buttercream because of its lightly sweet velvety texture. 

Finally, I baked off a couple mini chocolate chip cookies for the top of each cupcake.  The flavor was exactly what I expected, and very reminiscent of the classic pairing – Milk and Cookies.  My boys, who have become some of my official taste testers, gave these a big thumbs up.  So I guess I’ll have to add them to the keepers list!  Enjoy.

Ingredients:

Makes 36

  • 3 cups cake flour (not self-rising)
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 5 large whole eggs plus 3 egg yolks, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

milk-cookie-cupcake

From Martha Stewart Cupcakes, June 2009

Mascarpone Chocolate Cookie Bars

Monday, October 5th, 2009
Quick and Easy, Mascarpone Chocolate Cookie Bars

Quick and Easy, Mascarpone Chocolate Cookie Bars

Longing for something chocolaty and decadent?  Of course you are.  These Mascarpone Chocolate Cookie Bars are ripped off, I mean “inspired” by Giada’s Mascarpone Chocolate Toffee Bars and they are addicting.  I mean it…seriously addicting.  My father took a few for the road after Joe’s birthday party.  The next day he called to ask if I would deliver some additional chocolate cookie bars to the house – apparently he needed his “fix”.  Sadly, he was out of luck…I had just devoured the last one. 

I adapted Giada’s recipe slightly, simply because I couldn’t find one of the key ingredients – the old school Skor Bar.  Remember the Skor Bar?  Made by Hershey’s, it was a combination of tooth shattering toffee covered in an extremely thin layer of chocolate.  I don’t know why, but the Skor Bar seems so 80’s to me now – maybe because that is when they were at their peak of popularity.  Now you can’t seem to find them – at least not where I live.  

To keep with the toffee chocolate theme of the recipe, I purchased another Hershey’s product instead of the Skor, a bag of Hershey’s Nuggets. They consist of both chocolate,  toffee pieces and almonds without the risk of a trip to the dentist.  They worked well in the recipe, perhaps even better than the Skor would have done; the bars ended up  more chocolaty – and I love chocolate!

Mascarpone Chocolate Cookie Bars

Ingredients:

  • Vegetable cooking spray
  • 1 pound refrigerated sugar cookie dough
  • 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips (I used Hershey’s semi sweet)
  • 1 teaspoon vegetable oil
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1/4 cup honey roasted sliced almonds

Directions:

1.) Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

2.) Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

3.) In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

4.) Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

5.) Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

Admit it...you want one now.

Admit it...you want one now.

Deep Dish Pizza Cake

Wednesday, September 23rd, 2009
It's delivery...no, it's a Pizza Cake!

It's delivery...no, it's a Pizza Cake!

A hot trend in cake decorating right now is creating a cake that mimics something from everyday life.  Food shaped cakes are some of the most popular. 

My brother-in-law, Joe, just celebrated a birthday… and what better excuse to bake a cake than for a birthday!  Joe, like everyone else in my family, has a love for great food.  He and my sister have traveled and ate their way around the globe.  However when it comes down to the basics, pizza is his go to food.  With that information in hand, I decided a pizza cake was the best bet for him.  This was a fun cake to make simply because…who doesn’t like pizza? 

I started with size and shape.  I knew the cake would be round, but how just how big of a round?  I opted for a 12” round not because there were going to be a ton of guests, but because I thought it would be the most realistic size for a pizza shaped cake. 

Cake baked, cooled, and sliced; I needed to get busy with my plan for decorating the cake to look like a pizza. It had to look realistic. So I started with the obvious…crust first.  In order to give the cake a great crust, I piped a very thick wavy line of buttercream all around the edge of the cake.  After the buttercream was piped, I placed it into the fridge to set up while I worked on the fondant.

A thick, wavy piping of buttercream helped form the "crust"

A thick, wavy piping of buttercream helped form the "crust"

I have been making my own marshmallow fondant for some time now and find that it works well for me. Plus, the cost of making your own fondant compared to purchasing fondant is like night and day.  Not to mention, marshmallow fondant tastes much better than “regular” fondant – which is normally inedible. 

Once the fondant was rolled, I brought the cake out and went to work covering it.  The crust of a pizza is a multitude of colors and shades. To give my pizza cake this illusion, I watered down some brown gel food coloring and started sponging it on with a crumpled paper towel.  The crust ended up turning out great; it looked just like a Papa John’s pizza crust.

Sauce was my next task.  I chose strawberry preserves to which I added a dash of red food coloring.  I spread the “pizza sauce” edge to edge. 

The pizza "sauce" is strawberry preserves.

The pizza "sauce" is strawberry preserves.

On to the cheese – most people’s favorite part!  I have seen cheese done several different ways, my way was to melt white chocolate and drizzle it in a caddywampous pattern over the top. Then, it was back to the fridge to set up.

Now on to the toppings!  So many to choose from, where do I start?  Of course I chose pepperoni, the classic pizza accompaniment.  Since Joe is a meat lover, chunks of sausage made sense.  I added black olives for their round shape and unique color.  And finally, green pepper, to add a hint of green which rounded out the overall look. 

Anyone order a pepperoni, sausage, black olive and green pepper?

Anyone order a pepperoni, sausage, black olive and green pepper?

All toppings where made out of marshmallow fondant and then hand painted with gel food coloring. A more random arrangement worked best when it came to the toppings.  The end result was a super realistic pizza cake which everyone adored.

pizza-cake-top


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