Alien Hatchling Cakes Recipes

Steps:

• For the Strawberry Cake:.
• Heat oven to 350°F Purée frozen strawberries and mix in a glass bowl with buttermilk, vanilla and eggs. Mix cake flour and baking powder in a separate bowl. Cream butter in a stand mixer, add jello powder, sugar and beat until light and fully incorporated. Butter and flour a large muffin baking pan and one six-slot cupcake tin.
• Alternate mixing the wet and dry ingredients into the butter batter until everything is fully incorporated. Pour into trays and bake large tin about 35-40 minutes and small tin about 25 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins.
• For the Cream Cheese Frosting:.
• Cream butter and cream cheese together in stand mixer. Once fluffy, add icing sugar one cup at a time and beat until airy. Add vanilla and salt and use to fill and coat your little aliens. Once they are the shape you like, roll them in pink coconut until fully coated.
• For the Modeling Chocolate Accents:.
• To make the ears, feathers and wings, you will also need a small rolling pin, small leaf-shaped cookie cutters, modeling tools, powder pains and vodka to paint the eyes.
• Warm corn syrup separately in the microwave. Melt down chocolate or candy melts, and once in a liquid state, remove from heat and mix in warm corn syrup. Mix just until it is the texture of soft serve ice cream. Wrap tightly in a plastic wrap and allow to set for 6-8 hours.
• When ready to use, break off a selected piece and manipulate in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out.
• Roll it out thin (1/8 inch) and use the cutters and tools to create all the feathers and shapes. To adhere the feathers, eyes, and extras, whip up a bit of pink-tinted buttercream (1 stick of butter, 1 1/2 cups powdered sugar and a drop of red food color.) I also used this to build up the folds around the eyes and the feet.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, line 2 cookie sheets with waxed paper. In large bowl, place cereal.
• In 4-quart saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Remove from heat. Stir in orange food color. Pour marshmallow mixture over cereal in bowl, stirring until well coated.
• For feet, place 2 gummy candies on cookie sheet. Spray inside of 1/4-cup measuring cup with cooking spray. For body, fill measuring cup with warm cereal mixture; place over feet, releasing cereal mixture and covering back half of feet. Repeat with remaining gummy candies and cereal mixture to make 24 aliens. Use 2 candy-coated chocolate candies for eyes and black decorating gel to make centers of eyes. Insert 2 pretzels for antennae.
• Stir green food color into frosting container; frost cupcakes with frosting. Place 1 alien on top of each cupcake; press gently to secure. Store uncovered.

Steps:

• Fill shaker with ice. Add the Amaretto, melon liquer, and peach schnapps. Shake well.
• Fill glass with ice. Strain liquid in shaker into glass.
• Fill the rest of the the glass with equal amounts of orange and pineapple juice. Enjoy!

Steps:

• Add sugar and cardamom to flour.
• Mix in ghee with your fingers.
• Add milk gradually, to form a soft, scone-like dough. You may need more or less, so dont pour all at one go.
• Divide dough into ten balls and flatten into discs, about 3 mm thick. You may have to use a rolling pin for this.
• Heat ghee on a medium flame. Fry roth on the medium flame till golden brown on both sides. (Be careful, frying at too high a temperature will cause the roth to be raw inside).

Steps:

• Preheat oven to 350°F.
• Cut the butter into the flour with a pastry blender or a large fork.
• Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
• Mix with the flour mixture until a stiff dough is formed.
• Knead thoroughly and roll out 1/4-inch thick.
• Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.
• Presentation:.
• Sprinkle lightly with powdered sugar while still warm.