Sarah’s Sweets: Easy Pretzel Pumpkins

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Easy Pumpkin Pretzels

I was going through my pictures today and found these Easy Pretzel Pumpkins.  I was rather surpised.  I didn’t make the treats, didn’t take the pictures and I didn’t know that my daughter had… but she did.

Several days ago, completely on her own, she asked if she could make a treat.  And without any direction from me (or any Pinterest influence… I know there are several very similar ideas out there), she made these and photographed them (without telling me about the photographing part).

When I found the pictures, I knew I had to write about them.  I was just so proud of her.  She made a yummy treat (we won’t talk about how manyh I ate) and she took beautiful pictures. With no help.  None.

Why is this so exciting?  Sarah is 11 years old.  And she already has her mind made up that she wants to be a baker/cake decorator just like me.  She says her business will be named Sarah’s Sweets and she has already designed her business cards.

I couldn’t be more proud of her creativity, big dreams and her willingness to pursue them.  While I’m bragging, let me show you a few more things.

A few weeks ago, she asked if she could bake a cake, decorate it,  and sell it.

My Mommy’s heart was afraid she’d fail.  I didn’t want her to do all the work and no one buy the cake.  I didn’t want her to be hurt or disappointed.  But more than that – I didn’t want to hold her back.

So I let her bake this cake, decorate it (using some leftover frosting I already had on hand from another order) and post it on Facebook:

Sarah Roses Cake

And you know what?  It sold.  In fact, she sold two of them and had to stay up late baking and decorating the second one.  She did all the work by herself.  All of it.

And then a few days later… she asked if she could do one of my orders for me.   Because the customer was a family friend and the cake design was totally up to me, I decided I’d let her try. She didn’t want to do roses again, so I decided we’d try for pom-poms (another fairly easy method of decorating).   I knew if it started to go downhill, I could jump in and take over.

Sarah with PomPom Cake

But guess what?  She did it too!  This time I helped some… she baked the cakes, I filled and crumb-coated (because it had this HUGE Oreo filling), and then she decorated. The only other help I offered was piping the “E” on top.

And then last week… the Pumpkin Pretzels.  And the photos.   She’s becoming quite the little entrepreneur!

Anyway – here’s how she made the pretzels.   It’s so easy, it barely requires instructions.

Chocolate Dipped Pumpkin Pretzels

She took pretzels and dipped them in melted orange candy melts.  Then she laid them on wax paper and before the candy melts set, she added two green sugar pearls (we found them at Walmart also, on the baking aisle).  And that’s IT!!  And they were so yummy!!  And cute, dontcha think?

Easy Pretzel Pumpkins

Ingredients

  • Pretzel Twists
  • Orange Candy Melts
  • Green Sugar Pearls

Instructions

Melt the candy melts in a microwave save dish for 1 min. Stir and cook again in 15 second intervals until completely melted and smooth.

Dip the pretzels in melted orange candy melts. They're easy to remove using a fork!

Lay them on wax paper and while they're still wet, add the green sugar pearls to the "top" of the pumpkin.

Let them set and they're done!!

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White Sour Cream Cake

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Whtie Sour Cream Cake WM

Over the past few years, my White Almond Sour Cream Cake has evolved a little bit … I’ve made changes due to smaller cake mixes and wanting to have some variety in my recipes.

So, after making some tiny changes and measuring in a new way, I’ve started calling this White Sour Cream Cake.

It’s really very similar to a thousand other recipes out there on the world wide web, but I thought it would be a great recipe to share over at CakeJournal.com and to also share with YOU, my readers, my updated version.

Granted, I still use the White Almond Sour Cream Recipe (as is) for a traditional “wedding cake” flavor, but I also enjoy mixing it up and making this doctored cake mix recipe into just a vanilla cake or a lemon cake or whatever flavor is calling my name!

Click HERE to Enter Kitchenaid Giveaway

So – go have a look!  The newest version is over here, and you can find my original post here AND my post on how to deal with the smaller cake mixes that manufacturers are pushing out these days.

P.S.  Do any of you have a great recipe for a white velvet cake?  I had a slice of white velvet a few months back but haven’t been able to find a recipe that tastes the same!  I’m pretty sure the recipe was cake-mix-based, but there must have been a secret ingredient I’m  missing!

P.S. #2  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)

 

 

How to Make Fondant Sugar Glue

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

How to Make Fondant Sugar Glue

I’ve shared this before, but that post was not read very much so I thought I’d share again How to Make Fondant Sugar Glue.

I used to use either water or “Tylo glue” (Tylose mixed with water to form a glue).  The problem is, you have to be extremely careful with water alone because if you use too much and it drips or runs down your cake, it makes a mess in a hurry!

The Tylose glue really does work great – but it’s not ready in an instant.  It’s best to mix up and let it sit (and sort of “congeal”) overnight in the frig.  This is not always practical for us decorators who are super scatter-brained don’t always think that far ahead.

But recently, I’ve started doing a couple of new things that I like much better!

When I can get away with it (when the decorations are flat), I rub the entire surface of my cake with shortening and apply fondant on fondant.  A good example of that is the Rainbow Chevron Cake up top!  All of those stripes are adhered to the cake with shortening alone and it works great!   I also use shortening almost all of the time now to put letters one.  I can move them around without damaging anything if I discover that I’ve put a name on off-center or too high or low!

How to Make Easy Fondant Sugar Glue

However, today I’m sharing my newest and most favorite method… melted marshmallow fondant with a little water!   I learned this trick from CorrieCakes on Facebook and it’s a perfect, easy “glue” for all fondant decorations.

It only takes seconds to make and if you decorate with mmf, you have everything you need on hand to make this “glue”.  It’s thicker than water, doesn’t “run” easily and well… it’s just a great solution!

See the picture up there… you just take a small ball of fondant, put it in a microwavable glass dish with a little water (less than a teaspoon) and microwave for 15-20 seconds. You’ll get a perfect, sticky sweet glue!!

If it’s too thick, add a tiny bit more water, microwave for a few more seconds, stir and it’s fixed!  If it’s too watery, you can microwave it more to thicken it up (just be careful… small glass bowls get really, REALLY  hot!).

And that’s that!!  Any questions?

PS.  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)

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