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Let fondant pieces dry completely, about 1 hour. Place powdered sugar, meringue powder, and 1 tablespoon of the water in a small bowl; beat with an electric mixer on low speed until combined. Increase speed to high; beat until white and fluffy, adding up to 1 tablespoon water, 1 teaspoon at a time (if needed), until smooth and thick. Transfer.
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Instructions. Prepare the cake according to directions on the package (or use your favorite red velvet cake recipe to make it from scratch). When the cake is cool, crumble it into a large mixing bowl. Add about 1/2 cup of the frosting. Use a large spoon to mix it into the crumbled cake.
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2. Add in 1-2 cups of frosting and mix until well blended. 3. Use a small spoon or your hands to roll the cake mixture into small balls. 4. Place the cake balls on a wax paper-lined baking sheet and refrigerate for 30 minutes. 5. Melt candy coating or chocolate in a microwave-safe bowl or double boiler. 6.
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Pre-heat oven to 350°F. Grease a 13x9-inch pan with butter or cooking spray. In a large bowl, beat cake mix, oil and eggs with an electric mixer on medium speed for 2 minutes. Pour into pan and bake for 30 minutes or until toothpick inserted in the center comes out clean. Let cool completely.
Christmas Ornament Cake Balls
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For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and.
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DIY Cake Pop Ornament Steps: Gather your supplies and make sure your workstation is clean and free from dust. Place a cake pop stick into the bottom of your Styrofoam ball. Then place your ornament hook at the top of your Styrofoam ball. Next, paint the Styrofoam ball in the color of your choice with craft paint. We used blue, green, and purple.
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a red plate topped with cupcakes covered in frosting and decorated like
Steps. 1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, buttermilk, oil, eggs, cocoa and food color with electric mixer on medium speed 2 minutes. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
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Refrigerate until ready to decorate. 4. Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and whole egg until soft dough forms. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch ornament-shaped cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart. 5.
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Do this by poking a hole through the marshmallows. I used a cake pop stick to poke the hole. Then, carefully slide both sides of short (approx. 2″) licorice pieces into the marshmallows. Set these aside until they are needed. Next, split the pops up into red, green and white ones and dip one at a time.
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Step 2: Bake in a 9″x13″ baking dish. Step 3: Let slightly cool and crumble cake using your hands or a food processor. Step 4: Mix in your frosting. The cake should hold together when pinching it. Step 5: Scoop cake out using a mini ice cream scooper and roll into balls using the palms of your hands.
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Make the base crust. Let dry out overnight. Day 2: Make the mousse and assemble the final pieces in the large dome molds. Freeze at least overnight. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing).
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Step 1: Line a cookie sheet with parchment paper or wax paper and set it aside. Step 2: Place trees and softened cream cheese to a large bowl and beat together until well combined. Step 3: Roll the dough into 1-inch balls. Place the balls on the lined sheet pan, cover with plastic wrap, and refrigerate for 2 hours.
