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One of the neatest things about being part of an online community like Martha Stewart's Dreamers into Doers is the opportunity to meet and collaborate with fellow artisans and entrepreneurs from all over the globe. I've made friends there who are bakers and crafters like me, jewelry artisans, event planners, and more. I've received some helpful advice about growing our little cake pop business and have been thrilled to even give a few tips myself (makes me feel like an expert, ha ha!). We DiD'ers, as I affectionately call our group, support each other's blogs, Facebook pages, and IRL experiences. It's really an awesome community. Go check it out when you get a chance!
So now you're saying, "That's nice that you found a supportive online community. Congratulations. What does that have to do with clowns???" Okay.
From time to time, we share our products with one another. That's where the clowns come in. :) One of my fellow DiD'ers (Amy of Make It Mine Parties) has an online party supply store and is having a Circus themed party for twin girls who turn 5 this weekend. Some DiD artisans are sharing their awesome tutus, bracelets, etc. We sent her 2 dozen clown cake pops!
These guys are Vanilla cake and Cherry Lemonade cake. They're each handmade and hand-decorated, as are all our pops. So that means they each have their own personality -- I had a hard time not naming them all!
Here are the steps we took to make them, in case you want to make some of your own. You'll need cake, frosting, white candy melts, red candy melts, red string licorice, blue string licorice, a round red candy (we used Red Hots 'cause they're nice and bright and kids seem to really like them), little ball sprinkles, 4" lollipop sticks, and bright ribbons. As for tools, grab your coffee stirrers, scissors, and some tweezers! And don't forget a styrofoam block to stand them in as you work.
2) Mix your cake with frosting, let set for about 30 minutes, and roll into balls (about 1.25" in diameter).
3) Chill the balls in your fridge for several hours or in your freezer for about 15 minutes -- be careful not to freeze them.
4) While your cake balls are chilling, prepare your candy decorations -- cut the red licorice into 1/2" pieces, cut the blue licorice into 1" pieces, and separate out your blue & green sprinkles from the rest in the bottle.
5) Melt your white candy melts in a deep cereal bowl (easy to do in the microwave at 40% power, stirring every 30 seconds until melted).
6) Dip your lollipop stick 1/2" into the white melts and insert it into the cake ball -- no more than half way. Do this for each one.
8) Making sure your white candy melts are good and fluid (stick them back in the microwave briefly if you have to), take a pop out of the fridge and dip it in the candy melts. Cover the cake ball completely, all the way to the stick. Tap off the excess coating.
9) Let the candy coating set on the pop for about 10 seconds, then use the tweezers to place your candy face on your clown pop. Follow the photo as an example. Set the pop into the stand to dry.
11) Now melt your red candy melts. You don't need it too fluid. Just a little beyond soft is fine -- like creamy peanut butter consistency.
12) Using your coffee stirrer, dab the red melts onto the top of your clown's head and spread it around to give him as much (or as little) hair as you like.
13) Again using the stirrer, tap the clown's hair and pull outward. You want to pull the melts up and out so they form peaks on his head. Repeat around the head until you get the look you like.
15) Cut your ribbon into 4" pieces and tie a ribbon just under each clown pop head to make the bow tie.
These pops are absolutely gorgeous! Thank you so much for the instructions. Will have to give these a go ;-) Lauren
So, Part 3, dinner at the Eastern Seaboard Bar and Grill was next, an informal dinner and a fitting end to a wonderful visit. As I was driving that night, I took our beautifully boxed gifts and placed them, lovingly, in the boot/trunk of the car, and sent Babs on ahead to get us a seat at the Bloggers table.
Brilliant pics and love the post - sounds like a fab visit. I am most envious that you have places like this on your doorstep :)
Thank you. It really is a lovely idea. Just casual dining, but done beautifully. You will have to come & visit sometime ;)
Well, V, if you are ever passing this way, I will gladly show you around. Thanks for your comment :)
As you know by now, I love to try out cake recipes. However, as the days are getting shorter, and the nights a little longer, I thought it was time to move into the realm of all things Savoury for a while.
This recipe comes from the book Red Velvet Chocolate Heartache, by Harry Eastwood. First published in 2009, this book was her first solo creation. Harry Eastwood also collaborated on the Cook Yourself Thin books, and TV series. She spends her time between New York and Paris, working on numerous television and writing projects.
Also, only 1 tablespoon of honey was used in the book, but, to me, it looked too dry, so I upped the quantity to 3 tablespoons.
Place the flour, pecorino cheese, baking powder, bicarb. of soda, salt and pepper into the bowl of a food processor. Then add in the courgette and honey. Blitz these in until all ingredients are combined. Then, finally add the walnuts and chives. Blitz again, until the dough is formed.
Turn the dough out, and bring together gently. Roll out to approximately 4cm thick, and then cut into circles. I used a 2" (4.5cm) scone cutter) and achieved 12 scones, with a little left over (cook's treat)!
Harry's recipe states baking these in the top of the oven for 17 minutes. She suggests serving them with Vegetable Soup, or filling them with goat's cheese and some sweet caramelised red onions.
There is also very helpful nutritional information at the back of the book, regarding calorie counts and the amount of saturated fat for each recipe. This one contains 141 kcals, and 4.6g. saturated fat (using only 1 teaspoon of honey).
There are really lovely recipes in this book, both savoury and sweet, and I know this is just the first of many which I will be doing.
Very tasty sounding scones. I think I'd have to leave out the walnuts as they can taste bitter to me sometimes, but the addition of courgette should be lovely.
Thanks, Joanne. They are really tasty. Leaving out the walnuts would be fine. I found the book by rummaging around on the bottom shelves of the cookery section. It has healthy and naughty recipes too!
When the winter is coming I also try cutting the sweet pleasures, although my body screams "give me chocolate" ;)
Hi Magda, I bought it at Tesco. It's by a company called Doves Farm. Comfort food is what we think of at this time of year.
How very spooky! I was only thinking the other day about trying to make scones with spelt flour! These look absolutely gorgeous - must give them a try :)