Wish Fulfillment, The Blog

Photo courtesy of Whisk Kid

We’ve discovered the recipe to happiness! Take equal parts butter, sugar, and rainbows, pop it in the oven, and watch your day brighten instantly! Each of these gorgeous Technicolor cakes are different, but we guarantee that no one turn down a slice. The one above features six layers in different colors, with a plain white buttercream in between to highlight the bold colors. (We recommend using gel food coloring, as it comes out much brighter than liquid food coloring.)

Photo courtesy of Epicurean Escapism

These single-serving cupcakes are made by dropping different colors in the center of the cupcake tin. As they bake, the batter rises and mingles into different patterns. Great for bakers who want to create an element of surprise!
Photo courtesy of A Merrier World

Use the above technique in a larger tin with pastel colors, and you’ll get this beautiful result!

Photo courtesy of Baker’s Royale

Place buttercream of various colors in a piping bag and top cakes with a trippy icing swirl for a fast rainbow effect!

Photo courtesy of Tender Crumb

Break out the sunscreen, beach towels and bikinis, because summer is officially upon us! It feels like we’ve been partying all month – who knew June would be filled with so much celebration? The 20th is National Ice Cream Soda Day,  so before the rest of the month flies by, take a moment to concoct one of these cool, creamy floats that will surely hit the spot on a hot day.

Photo and recipe courtesy of The Food Section

Creamsicle Float: Add one scoop of vanilla ice cream to a glass with half a cup fresh tangerine juice (or any juice you enjoy) and top with seltzer.

Photo and recipe courtesy of Rachel Ray

Guinness Float: Place a scoop of vanilla bean ice cream into a large soda-fountain glass. Fill the glass with a can of your favorite beer (we recommend Guinness). Top with a swirl of whipped cream and dash of nutmeg.

Photo and recipe courtesy of Erin Cooks

Root Beer Float Pops: Pour 4 cups of cold root beer into a pitcher and put it in the freezer for 10 minutes. Put a maraschino cherry at the bottom of your popsicle mold. Pour some root beer into each mold until it is half full. Place a small scoop of vanilla ice cream into each mold. Slowly add more root beer until the molds are full. Freeze for at least 6 hours.

Photo and directions courtesy of Savory Sweet Life

Want to make something special for Father’s day but can’t choose between sweet or savory? Or maybe you already plan to cook all his favorite breakfast foods, but haven’t thought of a good way to present them? A leaning tower of pancakes might be the answer to all your problems! Of course, there’s always room to add in other layers, like waffles or sausage. Not only do these breakfast foods combine deliciously, they make a gorgeous cake when stacked up like this. All you need to add is a drizzle of thick syrup and a cup of joe, and breakfast is served!

Ingredients

• 4 pancakes
• 1 cup of whipped cream
• 1 cup of sliced strawberries
• 1.5 cups of roasted potatoes
• 1.5 cups of scrambled eggs
• 1 lb. of cooked bacon

Directions

1. Lay the first pancake down on a plate or serving platter.
2. Add a layer of roasted potatoes all the way to the edge, then add another pancake, then the scrambled eggs, another pancake, bacon, and the final pancake.
3. At this point if everything is cold, you will want to microwave everything for 3 minutes right before serving.
4. Top off with strawberries and whipped cream and serve immediately.

Photo and recipe courtesy of The Caramel Cookie

Who doesn’t like a pillowy donut with a coconut cream filling, and topped with even more frosting? Now you can enjoy them from your very own kitchen, any time of day – and they’re light enough for breakfast, dessert, and a snack! These donuts are low in sugar and baked, but still bursting with taste!

Ingredients

Donuts

• 1 1/3 cups warm milk, 95 to 105 degrees (divided)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 tablespoons butter, room temperature
• 2/3 cup sugar
• 2 eggs
• 5 cups all-purpose flour
• 3/4 teaspoon salt

Filling

• 1 package fat free sugar free vanilla pudding mix, made according to package directions

Topping

• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon milk
• 2 tablespoons light margarine, melted and cooled
• Coconut flakes

Directions

1. Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
2. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
3. Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people don’t have a doughnut cutter, instead use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet. Cover with a clean cloth and let rise for another 45 minutes.
4. Bake in a 350 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8 minutes. Transfer doughnut to cooling rack to cool completely.
5. To fill doughnuts: Put pudding into squirt bottle and fill each doughnut with about 2 tablespoons of pudding.
6. To make icing: mix the powdered sugar, vanilla, milk, and margarine together to make a VERY think icing. Frost the top of the doughnuts and then dip the tops into a bowl of coconut flakes. I toasted some of the coconut flakes before hand because I love toasted coconut.
7. Eat immediately and freeze any leftovers in an air-tight container. To thaw, microwave on medium power for about 30 seconds or until thawed.