Easy Mini Angel Food Cakes with Lemon Pudding Filling
Mother's Day Mini Angle Food Cakes with Lemon Pudding Filling
Assembly Directions |
I saw these individually wrapped Angel Food Cakes in the store and thought they would make an easy dessert for Mother's Day. Instead of layering with strawberries or drizzling with chocolate, I decided to use Lemon Pudding and make mini layered Angel Food Cakes.
Another ingredient missing from the photo is Cool Whip ® Whipped Topping.
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Lemon Pudding & Angel Food Cakes
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Unwrap each Angel Food Cake and place each on a covered surface. Angel Food Cake is very moist and tends to stick to surfaces.
I used my cake layer slicer to make cutting the Angel Food Cakes easier and not crush their soft texture.
I love this slicer and it works great with Angel Food Cake! You can also use a serrated knife.
Since they were small cakes I moved the wire down to the bottom of the cake slicer. The first photo shows the wire lined up in front of the Angel Food Cake.
The second photo shows the cake slicer making its way through the mini cake. I used a sawing back and forth method rather then dragging the cake slicer through the cake.
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Slice Angel Food Cake in half.
Use a cake slicer for best results
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Ta Da! All the mini Angel Food Cakes are cut in half waiting for their filling.
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All cakes cut in half.
| | Follow package directions for mixing lemon pudding. Let pudding chill in the refrigerator for at least 1/2 hour.
Remove the pudding from the refrigerator and add approx 4 heaping tablespoons of Cool Whip® Whipped topping.
Fold the whipped topping into the pudding so that it is light and fluffy.
Save remaining whipped topping to "frost" the tops of the Angel Food Cakes. |
Fold in whipped topping into Lemon Pudding
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A little trick for filling your pastry bags or zip bags.
For this dessert is used zip bags. I folded the bag over a large cup and filled the cup with the pudding filling.
The cup makes it easier to fill. The pudding tends to be heavy and the cup really helps hold the bag while filling.
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Fill a bag with Lemon Pudding mixture.
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Trim a corner from the bag and pipe a row or two of pudding around the edges of one half of your Angel Food Cakes.
This will make the filling stay between the layers of cake and not ooze over the edge as much.
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Pipe a single row around edge of Angel Food Cake.
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Pipe more pudding or spoon some pudding into the centers of the Angel Food Cake. Carefully spread the pudding layer so that it is even.
You can use the back of a spoon or knife to spread the pudding.
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Fill centers with Lemon Pudding.
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Top each pudding filled cake with the other half of Angel Food Cake. Now they look like little lemon pudding filled sandwiches!
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Top each half with remaining Angel Food Cake
| | I used the remaining lemon pudding and piped a single row around the top of each Angel Food Cake
Fill another bag (zip or pastry) with the remainder of Whipped Topping. Follow the instructions above for filling the bag.
Pipe around the edges of the top layer of Angel Food Cake. Use a spoon or knife to even out the Whipped Topping. |
Pipe remaining whipped topping on top half of angel food cake.
| Top each individual cake with your Sweet Doodle Byte Mother's Day ( Mom Flower) edible image. Peel images from backing paper and place on top of Whipped Topping. With dry hands gently press the image into the Whipped Topping. It's best to serve these mini cakes as soon as possible. You may refrigerate them for a few hours but the Angel Food cake will start to dry out and get hard. You can fill your Angel Food Cake with sliced fruit, or another flavor of pudding. Add coconut, nuts, crushed cookies etc to the layers. An easy and sweet Mother's Day treat! |
Add Sweet Doodle Bytes Mother's Day edible image.
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FUN da-middles with an Irish Mint twist!
Green tinted filling inside.
Tinted filling and batter.
Tint the filling green. Spoon filling into plastic baggie and snip off one corner. Follow directions on box to add filling to cupcake batter.
For the Chocolate FUN da-middles I squeezed out the filling from the package and used some green food coloring gel to tint it. The filling is marshmallow based and I figured the gel would be better then the liquid color. You can also add some peppermint flavor also but I saved that for the frosting.
| For the Vanilla FUN da-middles I tinted the cupcake batter and added a hint of peppermint flavor (1/8 teaspoon). | Follow directions on box for preparing the batter/filling into cupcake pan.
Vanilla cupcakes tinted green and chocolate filling
Finished cupcakes (12 each). Let cool.
Chocolate cupcakes with green filling and Vanilla cupcakes tinted green with chocolate filling.
Frost cupcakes!
Pipe green trim around each cupcake.
| You will need both green and white frosting (2 cans of frosting). You can use canned frosting but I like to make my own.
Add green food coloring and some peppermint extract to one can and keep the other white. I used approx 1/8 teaspoon for the green frosting.
Pipe green frosting around the edge of each cupcake. You can use a decorative tip for this or just use a plastic baggie with one corner snipped off.
| | | Pipe white frosting in the center of each cupcake. Make a nice "pillow" of frosting for your Sweet Doodle Bytes edible images!
Be sure to fill the center from the edge of the colored frosting to the middle.
| Top with edible images and your finished!
Our St. Patrick's Day Hint O'Mint Parfaits are an easy layered dessert.
Make them right before serving or store in the fridge to eat later. This recipe is for 12 parfaits. Double ingredients for 24.
To make these parfaits, you will need:
• 1 package of chocolate cupcake mix. (box of 12)
• 2 packages of Jello® Mint Chocolate Chip pudding (if you can not find it, make your own using the recipe below)
• 2 containers of Whipped Topping (Cool Whip)
• Peppermint Extract
• Chopped up mint candies (i.e. York® Peppermint Patty, Andies mint canies, Thin mints or Mint Oreos®
• Sweet Doodle Bytes St. Patrick's Day edible images 2" circles 12/per sheet.
• 12 8 ounce plastic tumbler glasses
Hint O Mint Tutorial Mint Chocolate Parfaits
Jello® Pudding does make and sell a Mint Chocolate Chip pudding. However, I was not able to find it for this recipe so I made my own!
I used : 2 packages of Vanilla pudding, a few drops of green food coloring
1/4 teaspoon of Peppermint extract. You can add more Peppermint flavoring if you like.
Follow pudding directions. Stir in food coloring and peppermint extract. I also decided to toss in a few chocolate chips. The mini chips would be a better choice but I only had on hand the regular size chips so I used less.
Once the pudding has set, fold in one container of Cool Whip. This will make the pudding light and fluffy.
Place the pudding mixture in the fridge to set. Follow the directions to make 12 chocolate cupcakes. You can also bake a cake and break it up for these parfaits but I thought the cupcakes were easy and a good fit for the containers.
Assembly:
1. Line up your 12 - 8 ounce tumbler glasses.
2. Break or cut each cupcake in half and place the bottom half into the bottom of the plastic tumbler.
3. Using a tablespoon add one heaping dollop of Mint Chocolate pudding. I use the back the of the spoon to press
the pudding against the sides.
4. Sprinkle the chopped mint candies on top of the pudding. 5. Next comes a dollop of whipped topping (Cool whip). Again, using back of spoon to spread it out.
6. Place the remaining top of the cupcake on whipped topping and slightly press down. 7. Repeat the layers- Mint Chocolate pudding, chopped candies and whipped topping. I tried to keep the candies
toward the center on the top layer. 8. Top each parfait with a St. Patrick's Day edible image and enjoy!
Eat right away or store in fridge but don't let them sit out too long or the whipped topping may become watery. Do not cover the parfaits if storing in the fridge. The images may stick to the covering or the colors may run from built up condensation.
You can make many variations to this recipe!
• Substitute Bailey's Irish Cream or any mint alcohol to your pudding mix or the cupcake mix before baking.
• Add mint candies to the cupcake mix before baking.
• Use chopped mint cookies in place of candies.
• Substitute Mint Chocolate Chip Ice Cream for pudding and brownies for cupcakes to make mini sundaes!!
 An easy Valentine treat! White Fudge Oreos® topped with our edible images!! In the Northeast the White Fudge Oreo® are only available for a limited time around the Christmas holidays. I saved a few boxes for Valentine's Day shhhhh.
I used a small amount of Royal Icing and spread it on top of each cookie. Lightly press the image onto the icing. I then piped a small amount around the edges of a few cookies and dipped them into colored sugar.
If you like, you can use white chocolate instead of Royal Icing to "glue" the images onto the cookies.
This is a fast and easy cookie that looks great by itself or added to a fancy cookie tray.
 Happy Holidays!
Have a safe and Happy Holiday
May your New Year Year be bright
Gather near family and friends
Hug each one tight.
Let love conquer all and sorrow fade
Strengthen the bond we all have made
Newtown, in our hearts you'll always be
Angels above for all to see
Our Studio will be closed for the Holidays
December 21, 2012 - January 6, 2013
Winter Fun Snowman Cupcake Tutorial  The snowman design is our most popular this year! Sweet Doodle Bytes are easy to use just bake, frost and top!
The tutorial below demonstrates the "how-to" for our decorated snowman cupcakes.
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First you will need a plain cupcake, frosting, colored sugar and jumbo snowflake candies from Wilton™
You can also color the frosting if desired. This would make a nice touch around the edges of the cupcake.
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Next, frost around the edges of the cupcake. You don't have to use a frosting bag or any fancy tips.
A plain plastic baggie with a hole snipped in one corner works fine too. (I happened to already have frosting in a bag before doing this tutorial).
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For the sprinkles I mixed Wilton™ Blue Colored Sugar and White Sparkling Sugar on a plate.
You may change the colored sugar to coordinate with each snowman, pink, green, blue, purple.
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Roll frosted edges of cupcake in sprinkles. Be careful not to press too hard.
I also turn the cupcake completely over and dip the top to be sure all the frosting has a little sparkle!
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Now fill the center of the cupcake with frosting.
Again, you can use a plain bag filled with frosting and a hole cut in one corner. You don't need a fancy tip because the edible image will be covering this area.
| | | Lift the edible image from the backing paper. If the images stick to the paper, place them in the freezer for 30 seconds and bend the backing paper. The images should release and "pop" off the paper.
You may remove all the images at once by placing the paper image side down (once out of the freezer) on a piece of wax paper and peel the backing paper away from the images.
The images can rest on the wax paper, image side down, until you are ready to use them. | | |
Place the image onto the center of the cupcake and lightly press down. Smooth the image around the edges lightly pressing it into the frosting.
Wearing gloves makes this more difficult. I was getting frosting everywhere. You can also use an angled spatula if you have one or CLEAN hands.
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Shake out some snowflakes.
Alternate white and blue placing them around the edge of the image.
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You have finished the cupcake! Now repeat with the other 11 and you will have 12 beautiful snowman cupcakes. Enjoy!
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This recipe is adapted from Jenn Coduto's recipe on Better Recipes and numerous websites.
Servings: 24 cupcakes | Prep Time 20 minutes | Cook Time 25 minutes
Use your favorite brownie recipe for the bottom. I used Betty Crocker's Fudge Brownie Mix for 13x9 pan.
Mix as directed on the box.
Line your cupcake trays with liners and place approx.
2 tablespoons of brownie mix in the bottom of each liner.
Ingredients for Pumpkin Mixture:
2-1/4 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1-1/2 tsp Cinnamon
1/4 tsp Pumpkin Pie Spice
2 Eggs, lightly beaten
1-1/2 cups Brown Sugar
1 cup Pumpkin- canned not pie filling
1/3 cup Vegetable Oil
1/2 tsp Vanilla Extract
1/3 cup Maple Syrup- the good stuff
3/4 cup Hershey's Toffee Bits - They are chocolate covered toffee pieces.
Directions: Preheat oven to 350. In a large bowl, combine flour, baking soda, salt, cinnamon and pie spice. In another bowl, combine eggs, brown sugar, pumpkin, oil, vanilla and maple syrup. Mix well. Add liquid ingredients
to dry ingredients, stirring just until combined. Fold in toffee bits.
Place one heaping tablespoon in each cupcake liner covering brownie mixture below. You may spread out pumpkin mixture. Once baked the brownie mixture may come up sides but that is ok it still tastes yummy!
Bake for 25 minutes and let cool. Remove from wire rack.
Frosting:
8 oz Cream Cheese softened
3 cups Confectionary Sugar
1/4 cup Maple Syrup
1/4 tsp Cinnamon
Combine all ingredients in a large bowl. Frost cupcakes when cool. Drizzle with caramel sauce and sprinkle with extra toffee bits and of course top with Sweet Doodle Bytes! :)
Enjoy and Happy Thanksgiving!
** You may also use the easy Cream Cheese/Cool Whip frosting from the Pimp My Pie recipe on the blog.**
| Turn any plain or store bought pie into a festive holiday pie with Sweet Doodle Bytes Cake Rounds!
I baked a pumpkin pie and used a Pillsbury Ready Crust but any store bought pie works too.
Recipe for Pumpkin Pie and the EASIEST Maple Cream Cheese Frosting using Cool Whip to follow below. Along with important information on refrigeration. | | | Let the pie cool and then top with Cool Whip.
Use the back of a spoon to spread the Cool Whip.
Cover any imperfections in the pie with the Cool Whip.
In hindsight, I would have spread the Cool Whip out to the edges of the crust . | | | Place a printed 7.5" Sweet Doodle Byte in the freezer for 30 seconds.
Remove image from backer sheet and place on top of the Cool Whip.
Lightly press with hand or slanted spatula working from the center out to smooth the image across the Cool Whip.
Don't press too hard and squeeze the Cool Whip out from the edges but be sure it touches the edges of the image to make a nice seal. | | | Add decorative dollops of Cool Whip, Maple Cream Cheese Frosting or any frosting of your choice.
Drizzle some caramel topping over the frosting and around the edges.
Viola! You have now Pimped your Pie!
I thought the Maple Cream Cheese Frosting would be too sweet to cover the entire pie so I used it just around the edges for a decorative look and to give every piece a little extra taste. | | Pumpkin Pie Recipe adapted from Southern Food About.com This pumpkin pie is a good classic version, perfect for Thanksgiving or any fall or winter dinner or potluck. Use canned or homemade pumpkin puree in this recipe. Cook Time: 60 minutes Ingredients: - 1 1/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon of pumpkin pie spice
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 9-inch pie crust, unbaked
Preparation:Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased. In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and flour. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate. Brush ends of crust with some milk to help them brown in the oven. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 45 minutes longer, until the pumpkin filling is set. | Maple Cream Cheese Frosting
using Cool Whip
adapted from Cooks.com Pumpkin Crunch Cake 8 oz. pkg. cream cheese
1 c. powdered sugar
2 c. Cool Whip (8 oz.)
2 tablespoons of maple syrup
1/2 teaspoon of cinnamon
Caramel sauce
Combine all ingredients. Place in fridge for approx 1/2 hours. Pipe using a decorative tip, or use a plastic bag and trim the end to make decorative dollops around the edges of the pie.
Drizzle caramel sauce over dollops and around the edge of your pie.
Enjoy Sweet Doodle Bytes printed edible images on all your holiday desserts! | Important refrigeration information - Storing your Pimped Pie Store bought Pies- Due to the amount of preservatives in store bought pies , you may find them on display and not refrigerated. Once you top your store bought pie with Cool Whip and Sweet Doodle Bytes, it does not need to be refrigerated. You can pimp your pie in the morning and still enjoy it later in the day.
Homemade Pies- If you are baking a pie from scratch it is recommended that it be refrigerated after it cools. Homemade pies do not contain the same amount of preservatives as store bought and can breed bacteria. If you are going to top your pie with Cool Whip and a Sweet Doodle Byte topper, it is recommended that you do this 1 hour before serving or it can be topped and placed in the refrigerator for up to 4 hours before serving. Do not cover the pie as this may cause it to sweat. The moisture content in pumpkin pie will eventually effect the topping and the images may sweat and the colors may run. You may also use real whipped cream instead of Cool Whip but not whipped cream from a can.
Give Thanks! Wow, were did the time go?
The holidays are approaching and many of us forget what is really important. Giving Thanks! We had one big reminder here in the East Coast, Hurricane Sandy.
Family, friends, neighbors, the troops that have fought for us and continue to fight. November is a reflection of what the year has brought us and who has made an impact on our lives.
Watching the video of the destruction from the storm and doing my part of donating. Giving to the Food Banks that desperately need extra food this time of year. Donating clothes and coats for the winter months ahead. Helping our neighbors who might have lost power, needed a ride etc.
I am thankful that I did not have any damage from the storm and had the minor inconvenience of loosing my power for all of 5 hours. I am thankful that my business has made small steps towards success these past 6 months.
Thank you for "liking" my page, "following" me on twitter and placing orders! Each day you make life a little sweeter! :) | |
| Close up of the Chocolate Espresso Butter Cookie to show the edible pearl dust for that extra sparkle! | | | A few weeks ago I received an email from Val Wilson, Producer/Owner of Off The Wall Gifts, the official promotions company of the Emmys. One of their researchers found my website and thought my business would be a perfect fit for gift bags handed out to all the nominees and attendees at the 33rd Annual News & Documentary Emmy Awards on October 1, 2012.
After picking my jaw up off the floor, I replied to Val’s email thanking her for such a wonderful opportunity. She suggested that the Emmy logo “would make for a tasty treat” as well as suggesting that I include a story about my business. It was time to get to work! | | | I had to come up with a cookie, packaging and a story. After searching online for the best types of cookies to ship I decided on a refrigerator dough cookie. I could form it into a roll and slice it! That would be easy for making 800 coookies. Yes, did I forget to mention that? 800 cookies...
I didn’t want to use a sugar cookie. This was for the Emmys!! I wanted something a little more sophisticated. I tried one recipe and after slicing through the roll and having to fix each cookie to be perfectly round in order to place the Emmy logo on top I decided that recipe would be too time consuming.
I setteled on a Martha Stewart recipe for Chocolate Espresso Cookies. She used cracked pepper in
her cookies. I decided to omit this ingredient from my cookie. The dough was perfect, it rolled nicely
and I could make nice thick round cookies. It was a winner! Aren't all Martha's recipes? ;) | I planned on mixing all the dry ingredients and bagging them into double batches. 26 double
batches later and reality started to set in. This is a BIG undertaking for one person! I put the dry
ingredient bags aside and got down to business designing packaging and promotional material.
| | 26 double batches of dry ingredients turns into 52 batches of regular cookie dough. Another reality check!
I am not a proffessional baker. Nor do I own any professional baking machines. This was for promotional purposes and WOW this is going to take a lot baking, and cookie sheets!
I rolled dough, cut circles and filled cookie trays, rotating 62 cookies at a time. It was a slow process but I was happy with the results. Once cooled the cookies were bagged and sealed for icing the following day. Finally I could sit down to ice the cookies and top them with the edible logo!
800 cookies and 13 hours later... I was exhausted. Somewhere along the way I rememberd the edible pearl dust I used on last year’s snowflake cookies during the holidays. That would give the logo an extra sparkle!! Not that I wanted to add another step to the process, but it had to be done! :)
Now they could dry overnight and then be sealed in cello bags, inserted into CD sleeves and wrapped with promotional paper. Another reality check..we aren’t done yet!
Hour by hour, the following day, the cookies were sealed in bags, inserted and wrapped. Each hour marking the 24 hour dry period. I relived the previous days thoughts remembering at 10:00pm after icing cookies for 12 hours..will it ever end?
| | | Now onto more about the packaging...
Martha Stewart also had a unique way of presenting cookies in a vellum folded sleeve. I liked this idea
a lot, but wanted to change it up a bit.
For the front of the packaging I came up with idea to take a photo of the cookie just with icing and slice it into quarters. Each corner would contain a portion of the cookie and when folded together, they would form a whole cookie.
A sticker of the Emmy Logo would hold all four corners together. This image would be repeated inside but the logo would be printed with edible ink on the cookie! | | | On the back side, I included images from my website
along with my logo. I wanted to show several different pieces of artwork and the various treats they
can be applied to. | | | More online searching, I found a unique way to present cookies in CD sleeves. Perfect! The logo would be front and center showing through the cellophane. I ordered black CD sleeves for the cookies because I thought it would show off the logo and look more “dressed” for the occasion.
On the back side of the CD sleeve I put my logo on a sticker.
Inside, I used a cardboard insert to support the cookie. Another spot for advertising! I placed another sticker featuring my QR scan code that takes you directly to my website.
| | | Inside the wrapping, on all four corners, I placed more information about my product and my business.
After lifting the cookie sleeve, my story is revealed! It's not a very long story since my website launched in June 2012...3 short months ago.
| | | A little tip about packing. I used a cardboard insert to support the cookie in the CD sleeve. The cookies were
stacked in rows on end in the boxes. If the box was dropped the cardboad would be the first to hit
the ground leaving the cookie suspended in the sleeve.
Four rows of 55 cookies, more bubble and a few more rows on top equal 250 cookies per box!
If you think I managed to complete this whole process by myself you are mistaken!! I had my family to support me and help whenever and however help was needed. Friends helped sticker all the CD sleeves and cardboard inserts. It was a big production but the cookies arrived safe at their location and I could breath once again. :) | |
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