Sprinkle Rainbow Cake Decorating (VIDEO)

By Libbie Summers
Assisted by David Dempsey

An imperfect rainbow of sprinkles, mega marshmallows “clouds” and a balloon dog pot of gold! Don’t worry about everything being perfect, just have fun. The end result will ALWAYS bring a smile.

What you need: 
1 frosted layer cake (we used a 8-inch and 6-inch vanilla cake)
4 (6-inch) cardboard cake rounds
1 cup (each) sprinkles in rainbow colors (we used in this order purple, blue, green, yellow, orange and pink), the full amount of each will depend on the size of your cakes.
1 bag extra large marshmallows
1 Jimmie the Balloon Dog Cake Topper Kit

What to do: 
1. Working with the bottom or larger cake first, place one cardboard cake round on either end and set aside. Using a sheet tray, pour 1/2 to 3/4 cup of the purple sprinkles along the longest edge. Straighten the edge with a ruler or dough scraper and pour 1/2 to 3/4 cup of the blue sprinkles next to the purple. Continue with the green (1/2-3/4 cup) sprinkles.
2. Holding the cake by the ends with the card board rounds, line up the cake at the at the end of the tray and roll (using pressure) the cake across the stripes of colors.
3. Use the extra sprinkles to fill in any gaps. Remove cardboard round on the top and cover the top of the cake (purple will be the bottom) with the extra green sprinkles.
4. Repeat the striping process with the smaller cake, starting with the yellow sprinkles. Then orange and finally pink.
5. Use the extra yellow, orange and pink sprinkles to fill in any holes. Remove bottom top cardboard cake round (yellow will be at the bottom) and cover the top of the cake with pink sprinkles. Remove bottom cardboard cake round and carefully place smaller cake atop the larger cake.
6. Top cake with marshmallows.
7. Top marshmallows with a pot of gold Jimmie the Balloon Dog!
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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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Sprinkle Granola Bars (VIDEO and Recipe)

By Libbie Summers
Assisted by David Dempsey

An afterschool or lunch snack with flare!

Sprinkle Granola Bars
makes 1 (8×8 pan full)

What you need: 
2 1/2 cups rolled oats
1/2 cup chopped almonds
1/3 cup brown sugar
1/4 cup honey
1/3 cup butter
1/4 cup crunchy almond butter
1 teaspoon vanilla
1/4 cup Box of Crayons Sprinkles (or your favorite sprinkle mix)

What to do:
1. Preheat oven to 350º F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
2. Pour oats and almonds onto a baking sheet and bake (stirring once) until lightly browned (about 15 minutes). You could also toast on the stovetop in a hot sauté pan. Allow to cool and place in a large mixing bowl.
3. In a small saucepan over medium-low heat, stir together the brown sugar, honey and butter. Cook until the brown sugar has dissolved. Remove from heat. Stir in almond butter and vanilla.
4. Stir almond butter mixture into toasted oats and almonds until oats are completely coated.
5. Pour mixture into prepared baking pan. Sprinkle with sprinkles. Use a spatula to lightly press the mixture in the pan. Cover with plastic wrap and refrigerate for at least 2 hours.
6. Turn out onto a cutting board and cut into bars or squares.
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NEW SPRINKLE MIX! Box of Crayons

By Libbie Summers
Assisted by David Dempsey

I love sprinkle release day!

Just in time for back to school lunch making fun, I give you Box of Crayons sprinkles! Basically, the colors you had left at the bottom of your pencil/art box! Jimmies in red, green, blue, yellow and orange mixed with metallic silver sugar gems!

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7 oz of sprinkles! Enough to decorate 6 dozen cup cakes (that’s a lot!)
Box of Crayons sprinkle. Available HERE.

If only I had these inside my lunchbox as a kid!
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Sprinkle Funnel Cakes (VIDEO and RECIPE)

By Libbie Summers
Assisted by David Dempsey
Funnel Cake Photo by Teresa Earnest Social

It’s County Fair season and we brought the fun inside with our own Funnel Cake Stand…but not just any Funnel Cake Stand! My funnel cakes are dipped in glaze and garnished with sprinkles for over the top fun!

Sprinkle Funnel Cakes
makes 6-8

What you need:
1 1/2 cup milk, divided
3 cups powdered sugar
Food coloring (I used pink)
1 1/4 cups water
2 eggs
1/2 teaspoon vanilla paste (you can sub vanilla extract)
3 cups all-purpose flour, sifted
1/4 cup sugar
1/4 teaspoon salt
3 teaspoon baking powder
Oil for frying
Spring Break Sprinkles or your favorite sprinkles

What to do:
1. Make glaze: In a large bowl, whisk together 1/2 cup milk and 3 cups powdered sugar (mixture should be pourable). Add enough food color to get your desired color. Set aside.
2. Make funnel cake batter: In a large bowl, whisk together the remaining 1 cup milk, water, eggs and vanilla paste until thoroughly combined. Whisk in flour, sugar, salt and baking powder (batter should be pancake batter consistency. If too thick add a bit more water.) Pour batter into a squeeze bottle with the tip cut off at the bottom making a large (about 1/2-inch opening). Set aside.
3. Fry funnel cakes: Cover a baking sheet with paper towels and set aside. Add enough oil to come up 3-inches in a deep pot. Attach a candy thermometer on the side and heat oil to 375 degrees F. Once the oil comes to temperature, hold the squeeze bottle several inches above the oil and squeeze out batter in a spiral motion (about 1/2 cup batter is used for each funnel cake). Fry until lightly brown on underside and turn with a spider or tongs and fry on the other side until lightly browned. Remove to the prepared baking sheet to drain. Continue with the remaining batter.
To Serve: Whisk the glaze again and dip the top of each funnel cake in the glaze. Turn and place on a plate and sprinkle with Spring Break Sprinkles! Serve warm.
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