Sesame Street Cupcakes!

ImageA very special little boy we know turned 1 recently and we decided to make these cute little cupcakes for him. There were so many Sesame street characters to choose from but personally I really like these three in particular. In order to make these delicious cupcakes, first pick a recipe and make 12 cupcakes, I used chocolate as you can never go wrong with chocolate cupcakes, simple yet yummy!

ImageHere’s a list of the other supplies you’ll need:

Wilton Tips: #3 (for black icing) #17 (for yellow icing) #233 (for blue and green icing)

Icing Gels: Golden Yellow, Sky Blue, Moss Green and Black

Food Paintbrush

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Marshmallows (8 mini ones or 4 regular size ones)

1 batch of Royal Icing (divided into 3 bowls plus some extra leftover)

Fondant: red, brown and pink (about the size of a golf ball of each)

To make the right colours I used Wilton Icing Gels. I used Moss Green, Sky Blue and Golden Yellow. For Cookie Monster and Oscar I used the Wilton Icing Tip #233 to cover the cupcake in “hair”. For big bird it was a little bit more complicated than that (but not much, I promise).

I used two mini marshmallows to make his beak, you could also cut one big marshmallow in half. I used the royal icing like glue to affix the marshmallow to the cupcake and then with Wilton tip #17 I covered the marshmallow in yellow “stars”. Image

 I left the inside of the beak white and mixed a couple drops of water and Wilton Icing Gel “red” together. I used a paintbrush specifically for food and I painted the inside of the beak red. Once everything had set, I covered the entire cupcake in yellow “stars” to look like “hair”. Then using fondant I made a tiny pink tongue and his eyeballs, I made his eyelids out of pink and blue and simply placed them on top of the eyeballs.

ImageCookie Monster and Oscar were done with very similar techniques. Cookie monster was first covered in “hair” with Wilton Tip #233 and then I made two large circle for his eyes, I added black dots using Wilton Tip #3 and drew on a mouth. I broke some mini cookies into smaller pieces and stuck them in his mouth.

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For Oscar, I covered him in “hair” just like Cookie Monster and then made his eyes out of fondant. I used the black icing to make his eyes and mouth. I made his eyebrows out of brown fondant and his tongue out of red.

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Voila! Not only were they yummy but they’re also fun to make and even more fun to give away!Image

Ice Cream Cake Pops!

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How can a dessert get any better than this? Ice cream and cake in one dessert, well actually there isn’t any real ice cream in the dessert, but there’s a cone so that counts for something! This is an easy dessert to make, in fact we made it in our creative treats class with 4 year old kids. Follow these easy steps to make your very own delicious cake pops:

Ingredients:

  • Vanilla Cake (we made ours from scratch but you can also just buy the ones that come in a box and save yourself a lot of time). If you’re looking for a good Vanilla Cake recipe try this one.
  • Buttercream Frosting (we made ours from scratch, here’s a recipe for it. You can also just buy the frosting in a jar though, makes life so much easier, those nifty little premade goods).
  • White Chocolate Melts (amount varies depending on how many cake pops you’re making) for one whole cake you’ll need approximately 1 lb of chocolate melts.
  • Package of Mini Ice Cream Cones
  • Red Icing Gel (just a couple drops) to turn your white ice cream pink (if you so desire)
  • Styrofoam block wrapped in tin foil (we covered these ones in felt just to make them look extra fancy)
  • Cellophane/Ribbon

Method:

  • Crumble the cake into crumbs (kids love this step)!
  • Add about 3/4 of the jar of frosting or if you’re using homemade buttercream about 1 cup. You’re going to roll the cake into balls and want them to stick together with the frosting.
  • Placed rolled cake balls on parchment paper and then put them in the freezer for about 15 minutes or until they are hard.

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  • In the mean time, melt the chocolate (we don’t have a microwave at Seasons so we used a double boiler) if you’re using a microwave, do 20 second intervals as you really don’t want the chocolate to burn.
  • When the chocolate is melted you can pour it into a glass bowl (here’s a little trick to keep the chocolate from hardening: fill a larger bowl with boiled water and then place the smaller bowl with the chocolate inside it. This will keep the chocolate from hardening).
  • If you would like to colour your chocolate, you can do so at this point, just add a couple drops of the red icing gel (or a different colour if you choose).
  • Using a soup spoon, dunk one of the cake balls into the chocolate and cover it completely.  You can then plop it on top of the mini cones and don’t worry if it drips down the side of the cone, just adds a more realistic flair to your creation!
  • We added lots of sprinkles to make it look even more realistic!  You can also add a cherry (a cinnamon heart) for the full effect.
  • For presentation, you can use a styrofoam block that has been wrapped in tin foil. Simply use a knife to cut holes in then push the cones into the block. You can wrap the final product in cellophane and tie with a ribbon. This is the perfect gift for someone’s birthday or just for your own tummy!

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Mini Cake Workshop!

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Looking for a great way to spend a Sunday afternoon! Join us for our fun Mini Cake Workshop! Learn how to mask a mini cake with buttercream icing and decorate your cake with Fondant.

When: Sunday, April 21st

Time: 2-4pm

Cost: $30 per registrant

(children under the age of 5 need to be accompanied by an adult).

$10 per child under the age of 5 years.

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Graham Cracker Gingerbread Houses

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Today was our last Creative Treats class with ICS, its been such a wonderful term! For our last class, we wanted a project that the students could complete in one class, so we made amazing Graham Cracker Gingerbread Houses. The houses are so cute and so easy! Plus without using too many red and green candies, no-one seemed to notice we were making them in March and not December! Follow these easy steps to make your own:

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Ingredients

  • 1 batch of Royal Icing 
  • 4 Graham Crackers (full size) and one split into two pieces
  • 1 zip lock bag (or a piping bag)
  • Lots of candies for decorating!
  • 9×6 piece of cardboard wrapped in tin foil
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Muffin tins are a great way to separate your candies.

Method:

Step 1

Fill your zip lock bag with icing and using your hands push it all to one corner of the bag. Cut a small hole in the same corner of the bag (and by small, we mean very, very tiny, think like a tip of a pencil).

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Step 2

Take a full size graham cracker and using your zip lock bag, squeeze icing along the base and side of the cracker. Place the cracker with the icing side down onto the tinfoil, this will secure into place. Working quickly, take the graham cracker that has been cut in half and attach it to the larger cracker.

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Step 3

Repeat step 2 until you have constructed a four sided house. To attach the roof you need to line the top sides of the house, the roof pieces actually rest on top of the walls. You can put a strip of icing down the middle to make sure it’s really secured. You should wait about 5 minutes before starting to affix candies so that your house does not collapse. If you’re not feeling the roof you could always make a bungalow, just put one graham cracker down flat as the roof!

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Step 4

Decorate 🙂 Use the royal icing to attach the candies to your house. Be creative and remember to have lots of fun.

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The students needed to transport their houses home in one piece, so we wrapped them up in cellophane and added a ribbon. They make the perfect gift!

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Cellophane and ribbon complete this delicious craft!

Seasons Spooky Haunted House is Back!

We are hosting our annual Spooky Hanuted House on Sunday, October 28th from 4-6pm. Come join us for some yummy treats, crafts and of course a good ol’ fashion scare in our haunted house. Suitable for ages 3+ up (don’t worry, we turn the lights on for the wee little ones)! For those under 3 we do have yummy treats and crafts they are welcome to participate in! If you have any questions please email us at info@seasonsfamilycentre.com 

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Last Day of Summer Camp!

We had so much fun on our last day of Summer Camp! We went to the Spadina Museum on a field trip in the morning and the children learned all about what life was like in the 1920’s! In the afternoon we put on a short play of “The 3 Little Pigs” for the parents. The campers did such an amazing job!

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Thanksgiving Treats Photos!

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We had our first Sunday Workshop yesterday and it was such fun. Each participant made their own loaf of pumpkin bread and a jar of butternut squash soup. The smells that filled our kitchen were amazing and such a great activity to do on a rainy Fall afternoon. Here are some photographs from the day.

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