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| How cute is this? Just one possibility that you can get. |
So this is the perfect post for this. I have a winner to announce for the cupcake charm give away contest. And I also have a total fail in my books, so I figure between the two this post turns out to be not too bad. Because I am so negative about my results with this treat, I am totally putting that on me, I think the winner will at least be one happy person.
So after my contest closed today, I had 20 qualifying comments and I used Random.org. The winner was comment 14, Erin! So I have emailed you and I look forward to sharing what cute cupcake charm she and Peggy come up with!
Now on to the bad.
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| So cute! If I do say so myself! |
So if you are anything like me, and I like to believe that you all are, you usually make too much butter cream when you are making it. Now this is usually because I don't measure anything, I just put it all in my kitchen aid and just eyeball it. It usually works, and it usually leaves me with a few cups of left over frosting. Before I would just toss it, or if I knew we were making something within the next week I would save it.
Then I saw this on Cookies and Cups and I had an Ah Ha moment. Oprah would be so proud! Anyway, it was my duty to ensure that the next time I made butter cream that I saved the extra. It didn't take long to have the opportunity. Pork Chop had a play date, we made cupcakes, and I had my left over butter cream. It was fate people!
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| See right here is why you need to buy every cute kitchen gadget you see. You never know when you are going to need it. For these I used the tiny one on the left, the one on the right is the size I usually use for regular cake balls. |
So I had left over pink butter cream, and looking back now, it was not the best stuff I have made. I had not added enough icing sugar, so it was not as sweet as I like, and it was sort of thin; but you cannot win them all.
I also wanted to make them tiny, I mean they were going to be nothing but sugar basically so that is what I did, used my super tiny scoop. I think it is like 1 TSP or smaller. It is so cute.
So I scooped and I scooped, and I ended up tossing out half of the icing because you get a bunch of truffles when they are that small. I mean I had about 60 scooped and still had half a container of icing left. I did not roll them, because I knew that my hands would melt them. Also the icing kept getting stuck in my scoop. Could be because it was not thick enough or something, so I just dipped my scoop in hot water in between each scoop.
Then I froze them, they really didn't get super solid, but then again I only froze them for a few hours.
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| Don't they look like itty bitty little ice cream scoops? This is how we used to do ice cream for banquets, you scoop it all out onto trays and freeze it. Then when ready just pop it on the plate. Saves a lot of time and hassle. And that is my tip of the day, in case you ever plan a huge ice cream party thingy. |
I used chocolate candy melts of coarse and set to dipping them. I found that they melted super fast so I worked like 2 at a time, and then got fed up and tossed the rest. It was just not my day. So I ended up with about 3 dozen. The reviews were good, the people at work liked them. One girl was even so excited because she thought that I had figured out the Cara milk secret. Because the middle was soft. So I had to burst her bubble and Google and show her the real way they do it. So funny. So that was good, I was not thrilled. And I cannot blame anyone but myself, my butter cream was not up to par, so I do have to try this again.
And I think the next time I try it I will do it with an Irish cream, cream cheese icing. Now that would be good!
So if you do end up making these make sure you have a nice thick icing and that it is sweet enough, not so buttery. And when I try them again, I will let you know. Unless they fail again, then no one will be the wiser.
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| What is with the dark crappy pictures. They look so good on my camera screen. Oh well. |
