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!

Pool Party Cake (VIDEO)

By Libbie Summers
Assisted by David Dempsey

Whether your pool is blow up, bath tub or Olympic-sized, it’s the perfect size to celebrate summer. I love this simple cake decorating technique for the centerpiece for any summer party…especially one pool side.

Sprinkle Fortune Cookies For Mother’s Day (VIDEO)

By Libbie Summers
Assisted by David Dempsey

I love a fortune cookie anytime I want to send a fun message to someone. Add a little sprinkle and any message inside is instantaneously more colorful. This one is for the moms! 

Sprinkle Fortune Cookies
yields 16 cookies

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What you need:
2 large egg whites
1⁄2 cup all-purpose flour, sifted
1⁄2 cup superfine sugar
1 1⁄4 teaspoons Almond Extract
Pinch of salt
1 jar
2-3 tablespoons Spring Break #libbiesprinkles
16 compliments for mom, written on 16 (1⁄2-by-5-inch) strips of paper using a nontoxic pen

What To Do:
Preheat the oven to 400° F.

Line a baking sheet with a silicone mat sprayed with nonstick cooking spray and set aside. Have a standard muffin tin ready.

In a large mixing bowl, whisk the egg whites until foamy. Add the flour, superfine sugar, almond extract, 2 tablespoons water, and the salt and whisk for another 30 seconds, or until smooth. Preparing two cookies at a time on the baking sheet, measure
1 tablespoon batter and pour it onto a spot in the middle of one half of the baking sheet. Use the back of the tablespoon to spread the batter out into a super-thin, 4-inch-diameter circle. Repeat this process on the other half of the baking sheet to create a second thin cookie. At this time, sprinkle in your #libbiesprinkles! Bake the cookies on the middle rack of the oven for 6 to 8 minutes, until golden brown around the edges.

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Working quickly (the cookies begin to harden about 10 seconds after you remove them from the oven), use an offset spatula
to remove the cookie from the cookie sheet and lay 1 backhanded compliment down the center of the cookie. Using your fingers, fold the cookie in half and pinch the top together to form a loose semi-circle. Hold the cookie with your index fingers inserted at each open end, and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the two open ends together and down to meet and form the shape of a fortune cookie.Place the shaped cookies in the muffin tin to cool (this will help the cookie keep its shape as it cools). Repeat with the other cookie. Continue until all the batter has been used!

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Rhubarb Profiteroles

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.

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Rhubarb Profiteroles
makes approximately 15

Ingredients:
1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
Pinch salt
1 cup all-purpose flour
4 large eggs, and 2 egg whites
Pastry Cream (recipe to follow)
Rhubarb Puree (recipe HERE)

Directions:
Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.

In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.

Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.

To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.

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Pastry Cream
makes about 3 ½ cups

Ingredients:
2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter

Directions
In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.

NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.

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