Yum Yum Sprinkle Fudge (Video and Recipe)

By Libbie Summers
Assisted by David Dempsey

This fudge is as delicious as it is beautiful. Basically, a bubble gum flavored carnival for the mouth and ready in 2 hours!!

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Yum Yum Sprinkle Fudge
Serves 18

What you need: 
14 ounces sweetened condensed milk
2 cups white chocolate chips
2 tablespoons butter, softened
1/2 cup dry white cake mix
1 teaspoon Bubble Gum Extract (you can substitute vanilla extract)
4 tablespoons Spring Break Sprinkles (or your favorite sprinkles), divided

What to do: 
1. Line a loaf pan with parchment paper leaving enough paper to hang over all sides. Spray with non-stick baking spray. Set aside.
2. In a medium saucepan over medium-low heat, stir together the sweetened condensed milk, white chocolate and butter JUST until the chocolate has melted.
3. Remove from heat and quickly stir in cake mix.
4. Stir in extract.
5. Stir in 3 tablespoons sprinkles.
6. Spoon into prepared pan. Smooth top and spoon remaining sprinkles over the top.
7. Place in refrigerator until set (about 2 hours).
8. Cut into squares and serve.
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Fried Apple Rings (VIDEO AND RECIPE)

By Libbie Summers
Assisted by David Dempsey

You could certainly make this recipe at any time of the year (and I encourage you to do so) but, as the days become shorter and there is a hint of autumn in the air you really HAVE to make them. This is a down-home, super simple, show-stopping dessert. Always serve warm, either on their own tossed in cinnamon sugar, drizzled with honey or melting a small scoop of vanilla ice cream.

Fried Apple Rings
serves 4

What you need: 
3 granny smith apples
Oil for frying (enough for 2-inches in a dutch oven)
1 cup flour
1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
1 cup buttermilk
1 large egg, room temperature
Honey for drizzling
4 small scoops vanilla ice cream (optional)
What to do:
1. Prep Apples: Peel apples and slice into thin round slices (about 1/4-inch thick or slightly thicker. I got 5 slices from every apple).
2. Preheat a large shallow pot full of about 2 inches of oil over medium heat. Line a plate with paper towels and set aside.
3. Make Batter: In a medium mixing bowl, sift together flour, 1/2 teaspoon cinnamon, baking powder, salt and sugar. Whisk in buttermilk and eggs until batter is well combined and no lumps are left.
4. Make Cinnamon Sugar: In a shallow dish, stir together remaining sugar and remaining cinnamon. Set aside.
5. Fry Apples: When the oil reaches 325 -350ºF, dip the apple slices in the batter (allowing excess batter to drip off) and carefully place into the hot oil (work only a few slices at a time). Use a spyder to flip after the bottom is golden brown. Remove to the paper towel lined plate when both sides are browned. Remove from oil and place on some paper towels to drip excess oil off.
6. Finish Apples: Dip apple slices into cinnamon sugar mixture, and coat on both sides.
To Serve: Divide apple slices between plates (stacking) and drizzle with honey. You can also add a small scoop of vanilla ice cream, but you don’t need it!
Make it Sweet and Vicious: I love adding just a pinch of chipotle pepper in the batter. It’s soooo good!!!
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Sprinkled Food on a Stick

By Libbie Summers
Assisted by David Dempsey
Sprinkle Twinkie photo by Liesa Cole Photography

Thinking back to the St. Charles County Fairs of my youth, I ate a lot of “Hostess food” on a stick –Ding Dongs, Suzie Q’s and all the likes. They were often deep fried and rarely finished because…well, they just weren’t that pretty. Even as an adolescent, I knew I needed my food to be pretty. So fast forward a few decades and I give you “Pretty Hostess Food”! This time, instead of a deep fried, they were decorated with frosting and SPRINKLES

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What you need:
Gas station snacks (honestly, David shopped at the gas station for the snacks)
Buttercream frosting (I colored mine with food coloring)
11-inch lollipop sticks (you can decorate them with colored tape for extra crazy)
#LIBBIESPRINKLES 

What to do:
1. Thread a snack (or multiple snacks) onto a lollipop stick. Frost an area with frosting and dip the frosted area into sprinkles!
Here are a few of my favorites!
1. The Cinnamon Roll

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2. The Zebra Cake (on this one, I used a thin layer of white frosting between the swirls and sprinkled each area with a different color! So fun!)
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3. The Classic Cupcake
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4. Cake Donuts
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5. Nutty Buddys!
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6. Twinkies
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Sprinkle Cake Pops

By Libbie Summers
Assisted by David Dempsey

I’ve never met a single bored sole that didn’t enjoy a festive cake pop during the second hour of watching an expectant mother open baby gifts at her shower. 
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Sprinkle Cake Pops
makes 12

What you need:
1 single layer of a 9″ prepared cake (I used this recipe)
Homemade vanilla buttercream frosting (I used this recipe)
1 large bag white candy melts
12 cake pop sticks/sucker sticks
Libbie Sprinkles
What to do:
1. Line a small baking sheet (one that will fit in your freezer) with wax paper and set aside.
2. In a large bowl add the cooled cake and break apart until it resembles fine crumbs
3. Using your hands (I’ve found it’s the best way), mix in frosting (a LITTLE at a time) until the mixture can JUST hold together.
4. Use a mini scoop to scoop out the cake mixture. Roll into a ball. Place ball on the prepared baking sheet. Continue until all the cake mixture is used.
5. Melt 1/3 cup of the candy melt in the microwave.
6. Working quickly, dip the tip of a cake pop stick into the melted candy and insert into the center of a cake ball (about halfway in). Repeat with remaining cake balls and sticks.
7. Freeze for 30 minutes.
8. Place all your sprinkles in small dishes so you are ready for decorating!
9. Have a piece of styrofoam or a card board box turned upside down at the ready to hold your finished cake pops while they dry.
10. Melt the remaining candy melt in a deep bowl (you’ll want it deep enough to submerge the cake ball).
11. Working one at a time, hold the cake pop stick and dip a chilled cake pop into the candy melt until covered. Let the excess drip off by swirling the pop.
12. Decorate with #libbiesprinkles while the candy is still wet.
13. Poke a hole in the styrofoam or box and place the bottom of the cake pop stick in it to hold the cake pop upright.
14. Allow to dry!
15. Once dry, you can cover with clear plastic bags and tie with a ribbon or display in glasses filled with sprinkles for a fun dessert table!
Pro Tips: 
•YES, you could use a store bought cake mix and store bought frosting. It’s not my thing, but you do you.
•Add food coloring to the candy melt before dipping.
•Mix and match your cake and frosting. There is no wrong combination. If you like it as a cake then you will like it as a cake pop!
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Pool Party Cake (Recipe)

By Libbie Summers
Assisted by David Dempsey

Three layers of delicious cake colored in an ombre of “country club” blues. Butter cream frosting, sides covered in Swim at Your Own Risk sprinkles, white gum balls and miniature pool floats. Quite possibly the most adorable, delicious and easy to decorate cake in all the land.

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Pool Party Cake
serves 20

What you need: 
2 cups cake flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla paste (can substitute extract)
1/2 teaspoon almond extract
Blue food coloring gel in three different colors (I used a turquoise, cornflower and royal)
Vanilla Buttercream Frosting (recipe to follow)
Swim at Your Own Risk Sprinkles
White gum balls or other white candy balls
Small pool float toys (I bought mine HERE)

What to do: 
1. Preheat oven to 350 degrees F. Spray three 9-inch cake pans with non-stick baking spray and set aside.
2. In a large mixing bowl, sift together the flours, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar. |
4. Add the eggs one at a time until fully incorporated.
5. Add flour mixture alternating with the milk JUST until smooth (don’t overbeat).
6. Stir in the extracts.
7. Divide mixture evenly between 3 bowls. Add a little of the different food colorings into one of each of the bowls (each bowl will only have one color in it). Stir until well mixed. Add additional food coloring as needed to achieve the color you like. I liked mine super saturated, so I added enough to achieve that.
8. Pour each color of batter into one of the prepared pans and bake until tester inserted in the cake comes out clean (about 20-25 minutes). Allow to cool before removing from pans.
9. Frost cooled cakes with Vanilla Buttercream Frosting and decorate with sprinkles on the side (watch video below for sprinkling the sides of a cake and final decorating), gumballs on the top and pool float miniatures floating on the sea of gumball bubbles!

Vanilla Buttercream Frosting
yields about 5 cups

Ingredients:
2 cups (4 sticks) butter, room temperature
6 to 8 cups confectioner’s sugar, sifted
1/2 teaspoon salt
1 tablespoon vanilla paste (can sub vanilla extract)
4 to 8 tablespoons milk
copper colored food coloring (or any color you like!)

Directions:
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add 6 cups of the confectioner’s sugar. Add the salt, vanilla paste and 4 tablespoons of milk. Beat for 2 minutes. If the frosting is too thin, add more of the sugar (1/2 a cup at a time). If the frosting is too thick, add more of the milk (1 tablespoon at a time). Stir in a little food coloring at a time until you get your desired color. Refrigerate the frosting for a few minutes before using.
*Vanilla sugar is sugar that has been with a vanilla bean in a jar for a few weeks imparting a mild vanilla flavor
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Watch the video here for easy decorating!

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