Honeydukes Inspired Pink Coconut Ice Cake

Honeydukes Inspired Pink Coconut Ice Cake

Honeydukes Inspired Pink Coconut Ice Cake by Brownie Mischief

I recently enjoyed a girls’ day out at Universal Studios Hollywood. Both of my daughters are Harry Potter fans, so of course we geeked out and beelined straight to the Wizarding World of Harry Potter upon arrival at the theme park. We were spellbound by the ominous looking Hogwart’s Castle and the sparkling snow-topped shops of Hogsmeade. My daughter was in Harry Potter fan heaven, flitting around Hogsmeade, testing out her interactive wand and sipping some refreshing Butter Beer. It’s definitely a must-try

Hogwart's Castle                    Honeydukes

Our favorite shop was Honeydukes sweet shop, where anyone with a sweet tooth can get his or her candy wishes fulfilled. The candy selection was nothing short of magical. We picked up some Chocolate Flies, a Chocolate Frog and some Pink Coconut Ice candy.

Honeydukes Candy                   Pink Coconut Ice Candy

I was most excited to try the Pink Coconut Ice. I’ve been intrigued by the thought of this candy ever since it was mentioned in the book, Harry Potter and the Prisoner of Azkaban by J.K. Rowling. (Fan alert:  There’s an illustrated edition of this book coming out soon. To pre-order it, click here.) The Pink Coconut Ice candy is similar to a stiff fudge. It’s very sweet, so you can cut it into small squares and have plenty to share with friends.

Pink Coconut Ice Candy

I imagined the “shimmery pink squares” a little differently so, I decided to build on my imagined version of the coconut candy by making a shimmery pink coconut cake. I used my favorite coconut cake recipe and pink coconut buttercream. I tinted my buttercream with Americolor gel food color soft pink. I covered my cake in large flakes of unsweetened coconut. To find unsweetened coconut flakes, click here. I think the large flakes look more whimsical and add texture, but feel free to use whatever kind of coconut you prefer. I colored my coconut a shimmery, soft pink. Click here to see how I colored my coconut flakes.

Honeydukes Inspired Pink Coconut Ice Cake by Brownie Mischief

You don’t have to be a Harry Potter fan to appreciate this pink, fluffy, coconut-covered cake. I can imagine this pretty cake at any party or event with a pink theme. I hope you enjoy this perfectly Pink Coconut Ice Cake as much as we did!

Print Recipe
Pink Coconut Ice Cake
Moist, fluffy coconut cake with pink buttercream and coconut flakes
Course Dessert
Servings
6-inch cake (serves 6)
Ingredients
Coconut Cake
Pink Coconut Buttercream
Pink Coconut Flakes
Course Dessert
Servings
6-inch cake (serves 6)
Ingredients
Coconut Cake
Pink Coconut Buttercream
Pink Coconut Flakes
Instructions
Coconut Cake
  1. Preheat oven to 350º F. Grease three 6-inch cake pans.
  2. In a large bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, beat butter, sugar and oil together with an electric mixer at medium speed, until light and fluffy, about 2-3 minutes.
  4. Beat in coconut extract. Gradually beat in egg whites until mixture is well combined, stopping to scrape the sides of the bowl.
  5. Beat in flour mixture in three additions, alternating with coconut milk, stopping to scrape the sides of the bowl.
  6. Pour batter into prepared pans, evenly distributing batter between the pans. Bake for 28-32 minutes, until a toothpick inserted into the center of pans comes out clean.
  7. Place pans on wire rack to cool for 10 minutes. Remove cakes from pans and place on rack to cool completely.
Pink Coconut Buttercream
  1. In a large bowl, beat butter with an electric mixer on medium speed, until light and fluffy.
  2. Add salt. Beat until combined.
  3. Turn off mixer. Add powdered sugar. Mix on low speed until sugar is moistened, then turn up to medium speed and beat until combined.
  4. Add coconut milk a little at a time, until desired consistency is reached. Add coconut extract and beat at medium speed until buttercream is smooth.
  5. Add gel food color with a toothpick, a little at a time, until desired consistency is reached. Beat at low speed until well blended.
  6. Fill and frost cake with Pink Coconut Buttercream.
Pink Coconut Flakes
  1. Place powdered sugar in a small bowl. Add a small amount of petal dust. Whisk together with a small whisk. Add additional petal dust until desired color is reached.
  2. Spread coconut flakes out onto a large shallow dish. Sprinkle powdered sugar mixture over coconut with a small sieve. Toss gently with gloved hands.
  3. Place cake on a baking sheet to catch excess coconut. Press colored coconut onto sides and top of cake.
Recipe Notes

*Do not substitute all-purpose flour. For best results weigh your dry ingredients.

**For best results, use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor.

***If your coconut milk is separated when you open the can, simply place it in a blender to emulsify before using.

To find my favorite 6-inch cake pans, click here.

To find the gel food color I used, click here.

To find unsweetened coconut flakes, click here.

To find the edible pearl dust I used, click here.

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Honeydukes Inspired Pink Coconut Ice Cake

Peaches & Cream Profiteroles

Peaches & Cream Profiteroles by Brownie Mischief

Summer is nearly over, and after the recent heatwave here in Southern California, I’m more than ready to welcome fall weather. But before I put on my fluffy sweater and dive into pumpkin spice everything, I want to enjoy the tail end of peach season, don’t you? Farmer’s markets and stores near my home are still brimming over with fresh peaches, so I picked up some peaches and decided to give them a proper goodbye and send them off in style.

Peaches & Cream Profiteroles by Brownie Mischief

I created some luscious peaches and cream filled, bite-size puffs of choux pastry, called profiteroles. They’re like cream puffs, only smaller. The filling is creamy, but so light and airy that I’m convinced that these profiteroles have no calories! The recipe I’m sharing with you uses fresh peaches, but feel free to substitute frozen peaches if fresh peaches aren’t available. There are a lot of steps to this recipe, but the steps are done in stages and are very easy to do.

Peaches & Cream Profiteroles by Brownie Mischief

I decorated my profiteroles with fresh, pesticide-free miniature rosebuds, also known as spray roses. If you can’t find miniature rosebuds, pesticide-free rose petals would be a good substitute. You may not get a chance to embellish these little beauties. They have a way of popping into people’s mouths even before you can decorate them!

Print Recipe
Peaches & Cream Profiteroles
Bite-sized puffs of choux pastry filled with a creamy, fresh peach filling and topped with fresh peach icing.
Course Dessert
Cuisine French
Servings
Ingredients
Peach Purée
Peaches & Cream Filling
Profiteroles
Peach Icing
Course Dessert
Cuisine French
Servings
Ingredients
Peach Purée
Peaches & Cream Filling
Profiteroles
Peach Icing
Instructions
Peach Purée
  1. Purée peaches in a blender or food processor. Strain puréed peaches through a sieve. Stir in lemon juice.
  2. Place puréed peaches in a small saucepan. Bring to a boil over medium heat.
  3. Reduce heat and simmer until peach purée is reduced by half, about 5 minutes.
  4. Remove form heat. Add peach flavoring, if using, and set aside to cool completely.
Peaches and Cream Filling
  1. Bring milk to a boil in a small saucepan over medium heat.
  2. Meanwhile, whisk sugar, cornstarch and salt together in a small bowl. Add the egg and whisk until smooth.
  3. When milk starts to boil, remove from heat and pour 1/3 of the hot milk into the egg mixture and whisk to combine.
  4. Pour the egg mixture into the remaining hot milk and cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil.
  5. Remove from heat. Stir in butter and extracts.
  6. Pour mixture through a sieve placed over a bowl. Cover pastry cream with plastic wrap. Let cool.
  7. Set aside 2 tablespoons of cooled peach purée. Add remaining peach purée to cooled pastry cream and stir to combine. Chill in refrigerator.
  8. In a medium bowl, whip heavy cream to stiff peaks with an electric mixer at high speed. Fold whipped cream into peach pastry cream mixture. Set aside in refrigerator.
Profiteroles
  1. Preheat oven to 425º F. Line a large baking sheet with parchment paper.
  2. Combine water, butter and salt in a small saucepan and bring to a boil over medium heat.
  3. Reduce heat. Add flour and beat vigorously with a wooden spoon until mixture pulls away from the sides of the pan and forms a ball.
  4. Transfer mixture to a bowl and let cool for a few minutes.
  5. Add eggs one at a time and beat with an electric mixer at medium speed, until smooth.
  6. Transfer mixture to a piping bag, fitted with a large round tip. (**I used Ateco tip 808.)
  7. Pipe 1 inch balls, about 1 inch apart onto prepared baking sheet. Smooth tops with a wet finger.
  8. Bake 20-25 minutes until golden brown. Transfer to a wire rack to cool completely.
  9. Use a skewer to poke a hole in the bottom or on the side of each profiterole.
  10. Place peaches and cream filling into a piping bag fitted with a medium round piping tip. (***I used Wilton tip 12)
  11. Place tip into the starter holes and fill each profiterole with filling.
Peach Icing
  1. In a small bowl, whisk all icing ingredients together and spoon over filled profiteroles. Decorate as desired. Serve immediately.
Recipe Notes

*To make peaches easy to peel, blanch them  in boiling water for about 45 seconds, then dunk  in ice water.

**To find Ateco tip 808, click here.

***To find Wilton tip 12, click here.

Peaches & Cream Profiteroles by Brownie Mischief

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Honeydukes Inspired Pink Coconut Ice Cake

Purple Berry Cake with Silky Cream Cheese Frosting

Purple Berry Cake with Silky Cream Cheese Frosting by Brownie Mischief

Purple is passionate. It’s mystical. It’s regal. Don’t we all know someone whose favorite color is purple? It’s painfully obvious. They can’t hide it. They don’t want to hide it. They can’t just be friends with purple. They’re in a relationship with purple. The first time I made this Purple Berry Cake, a purple lover I know said that when she saw it, it spoke to her soul. This cake is, what I like to call, a double-take cake. People stare. They can’t resist it’s charismatic charm. Once they stop staring and taste it, they fall hopelessly in love.

Purple Berry Cake with Silky Cream Cheese Frosting by Brownie Mischief

Fresh berry purée is added to the batter, creating a soft, moist cake. The layers are brushed with berry syrup, which helps keeps the cake moist and gives it a nice punch of berry flavor.  I used blackberries and blueberries, but you can use any combination of purple berries that you like. After baking, the color of the cake layers will be a brownish gray with a hint of purple, depending on your berries. I think I need to come up with name for this color. How about Silverberry? You can see tiny flecks of the berries in the cake and I think the color is lovely, especially with the lavender frosting. If you want a more purple cake, feel free to add some gel food color to the batter. I used Wilton Violet gel food color to achieve the pretty lavender cream cheese frosting. The extra butter and the addition of heavy cream makes this frosting silky and spreadable.

Purple Berry Cake with Silky Cream Cheese Icing by Brownie Mishchief

I’m obsessed with edible flowers lately, so I garnish my baked goods with them whenever I can get my hands on some. I found these pansies in the produce department of my local food market. If you can’t find pansies, pesticide free violets or rose petals would also be pretty. Make sure to apply them to your cake right before serving, since they are delicate and will wilt over time. Brush some of your berries with a little dab of edible gold luster dust for an extra regal touch.

Print Recipe
Purple Berry Cake with Silky Cream Cheese Frosting
Course Dessert
Servings
6-inch cake (serves 6)
Ingredients
Purple Berry Cake
Silky Cream Cheese Frosting
Finishing Touches
Course Dessert
Servings
6-inch cake (serves 6)
Ingredients
Purple Berry Cake
Silky Cream Cheese Frosting
Finishing Touches
Instructions
Purple Berry Cake
  1. Preheat oven to 350º F. Spray two 6-inch cake pans with non-stick cooking spray and line with parchment paper circles.
  2. Purée the berries in a blender or small food processor.
    Puree fresh berries.
  3. Strain puréed berries through a sieve. Reserve 2/3 cup berry puree. Set aside remaining puree for syrup.
  4. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, beat 1 1/4 cups (8.75 ounces) sugar, oil, eggs and vanilla extract with an electric mixer on medium speed, until light and fluffy, about 1 minute.
  6. Add flour in two additions, alternating with buttermilk, beating at medium speed just until combined.
  7. Stir in the reserved 2/3 cup berry purée.
  8. Pour batter evenly into the prepared cake pans. Bake until a toothpick inserted into center of cakes comes out clean, about 30-35 minutes.
  9. Cool cakes in pans for 10 minutes. Remove cakes from pans and continue cooling on wire racks.
  10. Meanwhile, make berry syrup. In a small saucepan, heat the remaining berry purée, remaining 1/4 cup sugar (1.75 ounces) and 1/4 cup water over medium-low heat. Stir together and bring to a boil. Cook until sugar is dissolved. Set aside to cool.
  11. Split each cake layer into two and brush with berry syrup. Fill and frost cake with Silky Cream Cheese Frosting.
Silky Cream Cheese Frosting
  1. In a large bowl, beat butter and cream cheese with an electric mixer at medium speed, until smooth.
  2. Add vanilla extract and salt and beat until combined.
  3. Gradually add powdered sugar and beat medium speed until combined.
  4. Add heavy cream and beat at low speed until smooth and creamy.
  5. Add gel food color with a toothpick, a little at a time, until desired shade is reached. Beat at low speed until well blended.
Finishing Touches
  1. Garnish top of cake with fresh berries. Brush a few of the berries with edible gold luster dust. Garnish with fresh flowers immediately before serving.
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Honeydukes Inspired Pink Coconut Ice Cake

Fully Loaded Chocolate Snack Attack Cookies

Fully Loaded Chocolate Snack Attack Cookies by Brownie Mischief

I’ve seen some fully-loaded cookies out there, but these extreme cookies just earned the title! They’ve got enough chunky, chocolatey, sweet and salty glory to satisfy the most ravenous cookie craving!!! (Yes, all of those exclamation points are necessary.) But, before we even go one step further, I must mention a few disclaimers. I strongly urge you to make sure your fridge is stocked with milk. Please change into your comfiest pants before attempting this recipe. Canceling all plans for the rest of the day is recommended, as a nap may ensue immediately following consumption of these cookies. OK, now that we got that out of the way, let’s jump in with both feet!

Fully Loaded Chocolate Snack Attack Cookies by Brownie Mischief

Did you notice how serious the mood got? We need a moody photo that looks like it was taken in a rustic cabin to emphasize the seriousness of these chocolate cookies. It’s no coincidence that I’m sharing this recipe with you right before Father’s Day. Every Dad I know is an accomplished snacker. Dad will love these cookies for his personal snack stash! Package them up and deliver them to your Pop with a jug of milk or a thermos of coffee. You can probably skip the straw. We all know that Dad is going to chug his milk, but every respectable blog photo of milk must contain a pretty straw.

Fully Loaded Chocolate Snack Attack Cookie Ice Cream Sandwiches by Brownie Mischief

These cookies make amazing ice cream sandwiches, too. Press a scoop of softened vanilla ice cream between two cookies and pop it in the freezer. If you want to make these cookies picture perfect, use a scoop to portion out your dough. This will make them uniform in size and they’ll bake more evenly. Click here to find the scoop I used. For even more visual appeal, don’t crush the pretzels before adding to the cookie dough. Some of them will break when you are mixing them into the dough and this is fine, because the large pieces help make these cookies chunky. This recipe makes eighteen large cookies. That’s one dozen for Dad plus six for you to snack on, because when these babies come out of the oven with their melted chocolate chunks and little pools of caramel, resisting will be impossible! Now it’s cookie time…you’ve got this!

Print Recipe
Fully Loaded Chocolate Snack Attack Cookies
Large chunky, sweet and salty chocolate cookies loaded with chocolate chunks, pretzels, caramel, rice cereal and nuts.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350º F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside
  3. In a large bowl, cream butter, granulated sugar, and brown sugar together with an electric mixer at medium speed until light and fluffy, about 2-3 minutes.
  4. Add eggs, one at a time, beating at medium speed until smooth. Add vanilla and beat just until combined.
  5. Add flour mixture and beat at low speed, just until combined.
  6. Stir in chocolate chunks, pretzels, caramel bits, chocolate rice cereal and peanuts.
  7. Scoop 1/4 cup portions of cookie dough and place 2 inches apart on prepared baking sheets. Bake for 13-15 minutes, until set. Cool on cookie sheets for 1 minute before transferring to wire rack to cool.
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Honeydukes Inspired Pink Coconut Ice Cake

Lemon Buttermilk Donuts with Honey Cream Cheese Icing

Lemon Buttermilk Donuts with Honey Cream Cheese Icing by Brownie Mischief

I was seriously happy when I started seeing donuts appearing at weddings, bridal showers and occasions other than work meetings. I’ve always felt those sweet, fluffy rings of dough had a higher calling. They had such potential! And honestly who doesn’t love donuts? They’re delicious, but they can also be beautiful. These Lemon Buttermilk Donuts could certainly win a beauty contest. They would make a gorgeous edition to any breakfast, brunch or dessert table. The fresh lemon zest and the earthy flavor of honey will bring springtime right into your kitchen.

Lemon Buttermilk Donuts with Honey Cream Cheese Frosting by Brownie Mischief

If you’re on the lookout for a Mother’s Day recipe, any mom will love these pretty, fragrant treats. This is a very easy recipe and the donuts bake up quickly, so you’ll have time to fix mom a cup of her favorite tea. If you don’t have a donut pan, and you’ve been reluctant to buy one, I can honestly say I love mine. It was very affordable and I’m pleased with the performance and ease of clean up with the pan I purchased. To find the donut pan click here.

In keeping with the springtime feel, I decorated my donuts with pesticide-free edible flowers. I used pansies, but if you’re unable to find them, you can substitute pesticide-free rose petals. I found these edible pansies at my local food market in the produce department, near the fresh herbs. You can also find edible flowers at farmers’ markets and online. For a list of edible flowers, click here.  Note:  The above pictured orange ranunculus flowers on the table are not edible.  

Lemon Buttermilk Donuts with Honey Cream Cheese Icing by Brownie Mischief

Print Recipe
Lemon Buttermilk Donuts with Honey Cream Cheese Icing
Prep Time 20 minutes
Cook Time 7 minutes
Servings
Ingredients
Lemon Buttermilk Donuts
Honey Cream Cheese Icing
Prep Time 20 minutes
Cook Time 7 minutes
Servings
Ingredients
Lemon Buttermilk Donuts
Honey Cream Cheese Icing
Instructions
Lemon Buttermilk Donuts
  1. Preheat oven to 425ºF. Spray the wells of a ***donut pan with non-stick cooking spray.
  2. In a medium bowl, whisk together cake flour, sugar, baking powder and salt.
  3. In a small bowl, whisk buttermilk, egg, melted butter, and lemon zest together. Add to flour mixture and stir until combined.
  4. Transfer batter to a piping bag or plastic zip bag. Snip off the tip of the bag and pipe batter into prepared donut pan, filling the wells 2/3 full.
  5. Bake for 7-8 minutes or until toothpick inserted into donuts comes out clean. Let cool in pan for 5 minutes, then remove donuts to a rack to cool completely.
  6. Prepare Honey Cream Cheese Icing while donuts are cooling.
  7. Dip tops of donuts into icing and decorate as desired. Serve immediately.
Honey Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter with an electric mixer at medium speed until smooth.
  2. Add vanilla extract and salt. Mix until combined.
  3. Add powdered sugar and mix on low speed until moistened. Turn mixer up to medium speed and mix until combined.
  4. Add honey and beat on medium speed until smooth. Add milk, a little at a time until desired consistency is reached. Beat until smooth.
    Lemon Buttermilk Donuts with Honey Cream Cheese Frosting by Brownie Mischief
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Honeydukes Inspired Pink Coconut Ice Cake

Baby Bunny Coconut Cakes

Baby Bunny Coconut Cakes by Brownie Mischief

Like most people, many things in my life are far from perfect. Spring though, is perfect. There are blue skies, flowers blooming in abundance, bunnies scampering around near my home, and Easter is a few days away. What better time to make a dessert to celebrate the new life and hope all around us? My daughter took out her sketch pad and designed the most adorable mini bunny cakes for me. She’s a very talented artist, with an eye for the cuteness factor. To make the bunny cakes look like her sketch, I figured I would need a hemisphere baking pan to give them their cute, rounded shape.

When I was shopping around for hemisphere pans, also know as ball pans, I considered metal pans and silicone pans. In general, I prefer metal pans for baking cakes, but I decided on silicone, hoping to get more use out them. I plan on using them for frozen and refrigerated desserts as well. You can find hemisphere pans at kitchen stores, craft stores, baking supply stores and online. To find the pan I chose, click here.

My next dilemma was whether or not to coat the pans before baking. From what I’ve read, many people seem to have trouble getting their baked goods out of silicone pans, even though the majority of these pans claim to be non-stick. I decided to experiment, trying three different ways. I coated some of the wells with grease and flour, some with only grease, and some were left uncoated. I found that when I inverted the pan, the cakes released effortlessly from the coated wells. The cakes in the uncoated wells took a slight amount of prodding and a bit of residue was left behind, but the cakes were in tact. All three ways seem to work fine, but I decided that, for my own peace of mind, I will grease all of the wells in the future.

Baby Bunny Coconut Cakes by Brownie Mischief

Decorating these bunny cakes is fun and easy, so this would make a great project to get the little ones helping out in the kitchen. You can use the candies of your choice to make eyes and noses. I used white candy pearls for the noses and colored them pink with edible petal dust. I made sleepy eyes out of black fondant. Black fondant is difficult to make, so I always buy it. It’s available for purchase in small quantities. To find black fondant, click here. I used edible wafer paper to make the bunny ears, but fondant would also work. A little puff of cotton candy makes a sweet tail. So many possibilities! Whether you make Baby Bunny Coconut Cakes for Easter, a child’s birthday party, a baby shower or simply to celebrate Spring, I hope you enjoy them!

Print Recipe
Baby Bunny Coconut Cakes
Fluffy, moist mini hemisphere coconut cakes with coconut buttercream frosting, topped with shredded coconut.
Course Dessert
Prep Time 1 1/2 hours
Cook Time 22 minutes
Passive Time 30 minutes
Servings
mini cakes
Ingredients
Mini Coconut Cakes
Coconut Buttercream
Course Dessert
Prep Time 1 1/2 hours
Cook Time 22 minutes
Passive Time 30 minutes
Servings
mini cakes
Ingredients
Mini Coconut Cakes
Coconut Buttercream
Instructions
Mini Coconut Cakes
  1. Preheat oven to 350ºF. Grease 2 silicone mini hemisphere pans. Place pans on large baking sheet.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, beat butter, sugar and oil together with an electric mixer at medium speed, until light and fluffy, about 2 to 3 minutes.
  4. Beat in coconut extract. Gradually beat in egg whites, until mixture is well combined, stopping to scrape the sides of the bowl.
  5. Beat in flour mixture in three additions, alternating with coconut milk, stopping to scrape the sides of the bowl.
  6. Fill hemisphere pan wells, 3/4 full with batter. Bake for 20-22 minutes, until a toothpick inserted into the center of cakes comes out clean.
  7. Place silicone pans on wire rack to cool for 10 minutes. Invert pans to remove mini cakes and place on wire racks to cool completely.
Coconut Buttercream
  1. In a large bowl, beat butter with an electric mixer on medium speed, until light and fluffy.
  2. Add coconut extract and salt. Beat until combined.
  3. Turn off mixer. Add powdered sugar. Mix on low speed until sugar is moistened, then turn up to medium speed and beat until combined.
  4. Add coconut milk a little at a time until desired consistency is reached. Beat at medium speed until buttercream is smooth.
  5. Frost domed tops of mini cakes with a small offset spatula. Cover with shredded coconut, pressing lightly to adhere. Decorate as desired.
Finishing Touches
  1. To make bunny ears, cut twenty-four 1 1/2-inch by 1-inch rectangles out of edible wafer paper. Cut each rectangle into a long football shape, flat at one end. Cut a 1/2-inch slit at the flat end. With a small paint brush, dab a bit of piping gel on one side of the slit. Overlap cut ends of the slit and press together with your fingers. Let dry. Brush pink petal dust into the center of the ears. Skip this step if you are using floral wafer paper. Cut small slits into the bunny cakes and insert the ears.
    Baby Bunny Coconut Cakes Tutorial
  2. To make sleepy eyes, roll out a bit of black fondant to 1/16-inch thickness. Cut circles using the small end of a #12 piping tip. Cut thin crescent shapes from the circles using the small end of the piping tip. For easier handling, let eyes dry for a few minutes. If the coconut on your bunny cakes is still moist and tacky, the eyes will stick. If not, brush them with a small bit of water.
    Baby Bunny Coconut Cakes Tutorial
  3. To make noses, use the candy of your choice, such as candy pearls or candy hearts. I used white candy pearls, brushed with edible pink petal dust.
  4. To make tails, you can use cotton candy or mini marshmallows attached with a bit of buttercream. If using cotton candy, keep in mind that it melts when exposed to air, so it's best applied right before serving.
Recipe Notes

*Do not substitute all-purpose flour. For best results, weigh your dry ingredients.

**For best results, use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor.

***If your coconut milk is separated when you open the can, simply place it in a blender to emulsify it before using.

To find the hemisphere pan I used, click here.

To find white edible wafer paper, click here. Floral wafer paper can be found on Etsy.

 

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Honeydukes Inspired Pink Coconut Ice Cake

Unicorn Rainbow Milkshake

Unicorn Rainbow Milkshake by Brownie Mischief

I’ve been dying to try one of those over-the-top milkshakes that have been catching my eye on social media for some time now. Also known as freakshakes, some magnificently indulgent ones can be found in Australia, the UK and New York City. It’s certainly on my bucket list to go meet up with one of those glorious creations in person and dig in! In the meantime, I decided to concoct my humble version here at home, in honor of National Unicorn Day. Yup, unicorns have their own day! Whoever invented celebrating national days, I thank you. It gives me a great excuse to indulge in a delicious treat…not that I need an excuse.

There are so many versions of unicorn milkshakes out there and I love every one of them! In fact, anything that’s unicorn related sets my heart aflutter. The current unicorn craze won’t seem to go away and, as you can imagine, that is just fine by me! One of the cutest unicorn things I’ve seen is my adorable cousin Nicole, scooting around in her fluffy unicorn slippers. Unicorn slippers are a must while drinking a Unicorn Rainbow Milkshake!

To make the Unicorn Rainbow Milkshake, you’ll need:

  • Unicorn Horn Cookie (Recipe below.)
  • Fondant Rainbow Topper (Click here for instructions.)
  • 3 ounces (about 1/2 cup) candy melts in the color of your choice
  • vegetable shortening, melted (about 1 tablespoon)
  • piping bag or squeeze bottle
  • tall glass (24 ounce)
  • rainbow sprinkles
  • 8 ounces vanilla ice cream
  • 1/3 cup milk (any kind)
  • 6 ounces rainbow sherbet
  • cotton candy
  • whipped cream
  • edible gold star glitter (Click here to find glitter.)

Place candy melts in a microwave safe container. Heat in the microwave for 1 minute at 50% power. Stir. Heat in the microwave for 10 second intervals until melted and smooth. If your melted candy melts are too thick, stir in melted shortening a teaspoon at a time until desired consistency is reached. Transfer the melted candy melts to a disposable piping bag or a squeeze bottle. (Alternately, you can use a plastic zip bag.) Place your glass on a rimmed plate or baking sheet. Snip off the tip of the piping bag and drizzle the melted candy along the rim of the glass. Immediately sprinkle on the rainbow sprinkles, before the melted candy sets.

Combine vanilla ice cream and milk in a blender and blend until smooth. Place 3 scoops of rainbow sherbet into your glass. Pour vanilla milkshake over the sherbet scoops in your glass. Top with cotton candy, whipped cream, a Unicorn Horn Cookie, a Fondant Rainbow Topper and a sprinkle of edible gold star glitter. Put on your unicorn slippers and enjoy your unicorn milkshake!

Unicorn Horn Cookie by Brownie Mischief

Print Recipe
Unicorn Horn Cookies
Sugar cookies shaped like unicorn horns.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 11/2 hours
Servings
cookies (*see note)
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 11/2 hours
Servings
cookies (*see note)
Ingredients
Instructions
  1. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  2. In a large bowl, cream butter and sugar with an electric mixer at medium speed until light and fluffy, about 2-3 minutes.
  3. Add the egg yolk and extracts. Beat at medium speed until combined.
  4. Gradually add the flour mixture, beating at low speed just until combined. Do not over mix.
  5. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
  6. Line 2 large cookie sheets with parchment paper.
  7. Form dough into tablespoon size balls. (I used a tablespoon cookie scoop to make them uniform in size.) Form each ball of dough into a log, tapering at one end.
    Unicorn Horn Cookie Tutorial
  8. Twist two logs together to form a horn shape. Repeat with remaining logs. Insert skewers or lollipop sticks, if using. Place about 2 inches apart on prepared cookie sheets.
  9. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
  10. Preheat oven to 350ºF. Bake until golden brown, about 13-15 minutes. Transfer cookies to wire rack to cool.
    Unicorn Horn Cookies Tutorial
  11. When cookies have cooled completely, place them on a parchment paper lined work surface. (You can use the same pieces of parchment paper that you baked them on.) If you are using lollipop sticks, you may want to cover the sticks with plastic wrap to keep them clean. Spray with edible gold spray. Let dry. Apply an additional coat of edible gold spray, if desired.
Recipe Notes

*This recipe makes about 14 unicorn horn cookies, but if you only need a few, you can roll out the remaining dough and use your favorite cookie cutter to make cookies. The baking time will be a bit less. You can also make as many unicorn horns as you need and freeze the remaining dough for later use.

**To make toppers as shown, use wooden skewers. To make cookie pops, use lollipop sticks.

***Click here to find Wilton Gold Color Mist

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Honeydukes Inspired Pink Coconut Ice Cake

Mini Chocolate Hand Pies for Pi Day

Mini Chocolate Hand Pies by Brownie Mischief

Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit peeved at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!

Mini Chocolate Hand Pies by Brownie Mischief

Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, my buddy math can hook you up!

I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!

Print Recipe
Mini Chocolate Hand Pies
Mini chocolate pies with fudgy filling and a tender chocolate crust.
Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Crust
Filling
Finishing Touches
Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Crust
Filling
Finishing Touches
Instructions
Crust
  1. In a large bowl, sift together flour, cocoa powder, sugar, salt and baking powder.
  2. Add butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to cut butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.
  3. Add 2 tablespoons of the cold water to the mixture. Stir gently just until the mixture begins to hold together.
  4. Turn mixture out onto work surface. Press mixture together and fold over onto itself.
  5. Form dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Filling
  1. In a small microwavable bowl, melt chocolate chips and sweetened condensed milk in the microwave. Heat for 10 second intervals, stirring until smooth.
  2. Set aside to cool to room temperature.
Assembly
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together egg and remaining 1 tablespoon water.
  3. On lightly floured surface, roll dough to 1/8-inch thickness.
  4. Cut out 20 circles with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).
  5. Place 10 dough circles about 1 inch apart onto prepared baking sheet. Top each with 1 tablespoon of filling.
    Mini Chocolate Hand Pies
  6. With a small pastry brush or your finger, brush egg mixture around the perimeter of each of the filled dough circles.
  7. Top each with the 10 remaining dough circles. Crimp edges together with a fork. Brush pies with remaining egg mixture.
    Mini Chocolate Hand Pies
  8. Bake for 25 minutes or until crust is crispy and browned.
  9. Transfer to wire racks to cool. Sprinkle cooled pies with powdered sugar or drizzle with melted white chocolate.
    Mini Chocolate Hand Pies
Recipe Notes

*The chocolate chips you use depends on personal preference. Bittersweet chocolate chips give a more intense chocolate flavor, while semi-sweet chocolate chips yield a slightly sweeter finished product.

To find my favorite circle cutters click here.                                                                                  To find the polka-dot stencil click here.

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Honeydukes Inspired Pink Coconut Ice Cake

Cocoa Meringue Brownies

One of my favorite things to top desserts with are meringue cookies. They’re as light as air and they look so pretty and whimsical! The color and flavor combinations are endless, so you can really have some fun getting creative. I decided to whip some up, especially for placing on top of my favorite brownies. They take even the most humble brownies to a new level. You can use your favorite brownie recipe or even a boxed brownie mix. I won’t judge! I like to make the meringues a day or two ahead since they take quite a while to bake in the oven. While they bake, a subtle chocolate scent will waft through your kitchen, reminding you of the smell of hot cocoa. They even taste like hot cocoa! You can make your brownies a few hours ahead or the night before. I cut mine into rounds with a 2 1/2-inch cutter. I cut 12 rounds of this size from a 13 x 9-inch batch of brownies. Right before serving, spoon some thick, glossy chocolate ganache on the brownies, then top them with your pretty meringues! To make these little bits of chocolate heaven, you’ll need:

  • 1 batch Cocoa Meringues (recipe below)
  • 1 batch of your favorite brownies
  • 1 batch chocolate ganache (see notes)
Print Recipe
Cocoa Meringues
Pretty, light and crispy treats that taste like hot cocoa!
Course Dessert
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 2 hours
Servings
batch
Course Dessert
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 2 hours
Servings
batch
Instructions
  1. Preheat oven to 200ºF. Line two baking sheets with parchment paper.
  2. Sift together powdered sugar and cocoa powder in a medium bowl. Set aside.
  3. Place egg whites in a large bowl. Whip egg whites with the whip attachment of an electric mixer, at medium speed, until foamy.
  4. Add cream of tartar and salt to the egg whites. Whip at medium-high speed until soft peaks form.
  5. Gradually add granulated sugar and continue whipping, at medium-high speed until stiff, glossy peaks form.
  6. Stop mixer. Sprinkle powdered sugar and cocoa mixture over egg whites and whip at low speed until until incorporated, about 10 seconds.
  7. *This step is optional. Place a large, disposable pastry bag, fitted with a round piping tip, into a tall drinking glass. (I used a Wilton tip #12.) Fold the top third of the bag over the glass, forming a cuff. Using a small, clean paintbrush, paint thin, vertical stripes of food coloring on the inside of the bag, from the piping tip to the edge of the fold.
  8. Spoon egg white mixture into the pastry bag. Pipe small kisses, 1 inch apart, onto the prepared baking sheets. (I made mine about 3/4-inch to 1-inch in diameter. If you'd like larger kisses, use a larger size piping tip.)
  9. Bake for 2 hours. Turn off oven and leave meringues in oven to cool and continue drying out for an additional 2 hours. Store tightly covered at room temperature for up to 3 days.
Recipe Notes

To make the chocolate ganache, I used a ratio of two parts semi-sweet chocolate to one part heavy cream. (Weighing the ingredients will give you the most accurate ratio.) Place 8 ounces of chopped semi-sweet chocolate into a medium bowl. Heat 4 ounces (1/2 cup) of heavy cream in a small saucepan over medium heat. Bring the cream just to a boil. Pour the hot cream over the chocolate, making sure to cover it completely. Let sit for 2 minutes, then stir gently until smooth.

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