German Apple Cake

IMG_0295

For Easter brunch, our friend Therese brought over this recipe and it was a delight. Not only is it surprisingly easy, but the texture is so perfect. The batter that you pour over the apples is really thin, so it rises almost like a popover. And while she added sugar and cinnamon, we both agreed that this could be made savory with crumbly sausage or pancetta. I can’t wait to bring this to the next potluck/brunch!

You’ll need:

4 eggs
3/4 cup flour
3/4 cup milk
1/2 tsp salt
1/4 cup butter
2 medium apples
1/4 cup sugar (omit if you’re going to make this savory)
1/4 tsp cinnamon

To make the cake:

Preheat your oven to 400 F. Put the butter in the bottom of a rectangular glass pan and let it melt in the oven for 2-3 minutes. Slice the apples thinly, then layer them over the butter in the pan.

IMG_0291

In a bowl, whisk together eggs, flour, milk and salt. Pour this mixture over the apples. Mix together sugar and cinnamon, then sprinkle over the apple mixture.

IMG_0293

Bake uncovered for ~20 minutes until the crust is golden and risen.

Nom!

Liz

Hungry Texans



Gingered Peach Mason Jar Cobblers

Four Pies Finished

In honor of my darling best friend Julia’s birthday and in honor of peaches being abundantly available and ripe this weekend, I knew a fruity dessert was in order.  Since we had made plans to visit a couple vineyards on Sunday with our sweet friends Amy and Ryan, this dessert also had to be easily portable.  And it had to be adorable.  Whew- no pressure!

As it turns out, a perfectly peachy, easily transportable dessert was well within my reach (and yours!).  All it takes is a trip to the farmers market, a quick spin in the Kitchen-Aid, and a few mason jars to make these Gingered Peach Cobblers.

For the Filling (makes 4 individual pies):

  • 4 peaches
  • 2 tbs sugar
  • 1 tbs fresh ginger

For the Pastry Dough:

  • 1 ¼ cup flour
  • ¼ cup ice water
  • 1 stick cold, unsalted butter
  • 1 tbs sugar

To make the Dough:

I have to admit, I’m no baker- I usually leave the sweet treats up to Julia.  But I’ve been pushing myself to mix flour + water instead of trudging to the store for some mediocre pre-made dough, and this recipe couldn’t be simpler.  Just combine your flour and sugar in a food processor or stand mixer.  Add the cold butter (with the mixer on a speed-2), one tablespoon at a time, until the mixture resembles sand.  Then, add your ice cold water and mix for ~15 seconds.  I made my pastry dough the night before the wine tour, and refrigerated it in plastic overnight.

OLYMPUS DIGITAL CAMERA

To make the filling:

When you’re ready to make your cobblers, grease the insides of four mason jars with butter.  Slice your peaches and place them in a sauce pan with 2 tbs sugar and 1 tbs ginger.  Give them a good stir and let them simmer over low heat for ~10 minutes until they’re syrupy and delicious.

OLYMPUS DIGITAL CAMERA

While those peaches are simmering, let’s talk produce!  Since there are really only 4 ingredients in this recipe- flour, butter, peaches & ginger- you can have some fun with the fillings.  I got three different peach breeds- Donut, Yellow, and White- from the farmers market.  And I was inspired to add ginger after finding this incredible baby Hawaiian variety.  No peeling necessary?  I can freeze you?  Hello, new favorite ingredient.

peaches with ingredients

Once your peaches are finished simmering, take them off the heat and let them cool a bit.

Peach Cobbler, Assemble!

Cut the pastry dough into two unequal parts.  Roll out the smaller half, then use the mouth of a mason jar to cut 4 rounds.  These should be thinner, because they’ll be on the bottom of the cobblers.  Roll out the larger half, which should be the thicker cobbler-toppers, and cut four more rounds.  Place the thin rounds of dough carefully in the bottom of your mason jars and bake at 400° for ~5 minutes.

OLYMPUS DIGITAL CAMERA

When the dough is a bit cooked, fill the jar up to the top with peach filling, and finish with the thick round on top.

OLYMPUS DIGITAL CAMERA

If you want to be really cute, and who doesn’t, use some leftover dough to form hearts or initials to pop on top.  Brush the whole thing with an egg wash and place in the oven (on a baking sheet!) at 375° for 30 minutes, or until the crusts are golden brown.

OLYMPUS DIGITAL CAMERA

I pulled these out of the oven about 2 hours before eating them and screwed the lids on for easy transport.  Not only did this make them easy to get to the vineyards, but would you believe that they were still warm when we ate them?  Just plain peachy!

OLYMPUS DIGITAL CAMERA

xoxo,

Liz

oh what?  you wanted to see a photo of the birthday girl on her vineyard trip?  so happy you asked:

DSC_0800 (1)

buttermilk ice cream

ButtermilkIceCream

I was so excited to dust off my ice cream maker last weekend for the first batch of the summer! Big Daddy and I first enjoyed buttermilk ice cream at Restaurant Nora a few years ago, and I was so smitten with the unique flavor that I was quick to attempt to recreate it a few weeks later. This buttermilk ice cream is creamy with a refreshing tang from the buttermilk and makes the perfect accompaniment for your summery cakes and cobblers (or will steal the show as a standalone scoop)!

Borrowed from Smitten Kitchen, you’ll need:

ButtermilkIceCreamIngredients

2 cups heavy cream
1 1/4 cup sugar
10 large egg yolks
2 cups buttermilk
2 teaspoons vanilla
Pinch of salt

Start by whisking together your egg yolks and 1/4 cup of sugar. Then combine cream & one cup of sugar in a medium-sized pot and bring to a simmer.

Custard1_Steps

Gradually, pour your hot cream mixture into the eggs gradually tempering them (you don’t want scrambies!). Return your creamy, eggy, sugary mixture to the heat.

Custard2_steps

Stir continuously until your mixture just starts to slowly bubble as a thick custard that coats the back of a spoon.

Custard3_steps

Remove custard from heat and stir in your pinch of salt, vanilla, and buttermilk.

Custard4_steps

Let mixture cool completely and then chill until ready to freeze & churn in your ice cream maker.

I scream, you scream, we all scream for ice cream!

xoxo,

Julia

red velvet cake

CakewithBerries_RedVelvet

Last night the Saucy San Diegan grilled a full aquarium (squid, oysters, swordfish, salmon, cod) in honor of Amy Boo Boo’s birthday celebration, and the Hungry Texans were in charge of apps and zerts. SSD requested red velvet, so red velvet it was! I was a little apprehensive as more often than not I feel like red velvet kind of dry, lackluster cake whose primary purpose is to make copious consumption of cream cheese frosting socially acceptable. That said, I put my biases aside and made a few modifications to a Saveur recipe that turned out super moist, flavorful, and good enough that I went straight for a slice for breakfast this morning.

For the cake:

Ingredients

2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
2 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tsp red food coloring
1 1/2 tsp. vanilla extract
1 tsp. apple cider vinegar

For the icing:

Icing Ingredients

1 stick butter
1 package cream cheese
1 1/2 cups powdered sugar
2 tsp vanilla

This cake couldn’t be quicker to whip up. Start by preheating your oven to 350. Combine all your dry ingredients – sugar, flour, baking soda, salt, and cocoa powder together in a bowl. Then, in the bowl of a stand mixer combine – vegetable oil, eggs, buttermilk, vanilla, vinegar.

Liquid Mixing

Add your food coloring and combine.

Red Batter

Add your dry ingredients to your sanguine red batter.

Wet & Dry

Pour batter into two round parchment-lined and sprayed cake pans.

Finished Batter Batter in Pans

Bake for 25-30 minutes until your cakes pass the toothpick test. Set cakes aside to cool.

BakedCakes

While cakes are cooling, make your icing. In the bowl of your stand mixer cream together butter, cream cheese, and vanilla. Gradually add your powdered sugar until the icing reaches the desired flavor and consistency.

Assemble your cake. I achieved the coveted double-flip for this cake – making sure the round part was on top. I recommend, you do your first flip onto a plate, then flip back into your cake pan, and then flip on top of your first layer. Cake flipping is a delicate art, so you do you and figure out what works.

Layer1

Layer1Iced

Ice and decorate as desired.

IcedCake

Light the candles, slice and serve with ice cream. We served with homemade buttermilk ice cream! Yum!

DSC_0751

Make a wish!

Julia

apple bundt cake

applebundt_cake

I know this recipe might have been better saved for the fall, but ever since Boston Boy and I peeled and chopped dozens and dozens and dozens of apples for applesauce at Miriam’s Kitchen I’ve been craving a sweet, cinnamon apple treat. I volunteered to bake dessert for a dinner party our esteemed Ragnar captain, LatinThunder hosted this weekend and this bundt cake is a convenient and easily-transportable (read: won’t Cake Wreck tossed into a bag and hanging from the handles of my bicycle).

Gather the following:

ingredients

Your favorite baking spray
2 cups flour
1 1⁄2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1⁄4 tsp. salt
1⁄2 cup butter
1⁄2 cup applesauce
3 eggs
2 apples, peeled, cored, and chopped (I used Fugi)
1/2 cup raisins (not pictured, these were a game time addition!)

I started by making a half batch of Liz’s yummy applesauce. The rest is a glorified dump cake. You need one bowl, a stirring utensil, and you’ll be golden delicious (couldn’t pass up the opportunity for an apple pun!). In a large bowl, melt butter in the butter melter (read: microwave). Stir in sugar.

DSC_0636

Add your eggs.

DSC_0637

Then your cinnamon.

DSC_0638

Then your applesauce.

DSC_0641

Then your fresh apples.

DSC_0644

Then your raisins (I might also recommend pecans or walnuts if you have any handy!).

DSC_0645

Then your dry ingredients.

DSC_0646

Mix it all up, and then pour into a well sprayed (or buttered and floured) bundt pan.

DSC_0648 2

Cook at 350 for about 40 minutes (or in my case a little over half of Denise Austin’s yoga tape – streaming on Amazon Instant thankuverrymuch!). Let your cake thoroughly cool before wiggling around the edges with a knife. DSC_0649

Say a little prayer and hope she comes out easy! Thankfully my bundt came right out. Slice & serve! The cake’s delish and makes a great simple dessert that won’t leave you sugar-rushing, side-split, buckled over lamenting whoever initiated the fairy tale that there’s “always room for dessert”, but it’d also make a great breakfast! If you’re looking for a little more presentation and want to glam this cake up a bit – I recommend (in increasing level of difficulty) either a) sifting powdered sugar on top, b) whipping up a quick powdered sugar glaze, or c) getting fancy and making a caramel/dulce de leche sauce to drizzle on top. Get creative!

You’re the apple of my eye!

Julia

white chocolate, coconut blondies

blondies_final

These white chocolate, coconut blondies are a dump everything, mix, and wait dessert. No fuss, no frills. Just a pretty decadent, delicious treat that’s the perfect hybrid between brownie and cookie. The coconut keeps them oh, so moist and the creamy white chocolate’s the perfect companion to the coconut’s chewiness.

This was a Sunday night improvisation a few weeks ago, and I encourage you to do the same. Swap coconut for pecans or white chocolate for dark chocolate or butterscotch chips! Mix in peanut butter instead of coconut oil and add peanut chips. The pantry’s full of possibilities, but this version’s definitely worth a whirl!

Ingredients_blondies

1 cup coconut
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1/2 c coconut oil
1 1/2 cup brown sugar
2 eggs
4 tsp vanilla
1 cup white chocolate chips

Start by creaming together butter and coconut oil in the bowl of a stand mixer.

blondies_butter&coconutoil

Add vanilla.

vanilla_blondies

Add brown sugar and cream until well combined.

blondies_brownsugar

Add your two eggs.

blondies_eggs

Remove your bowl from the stand mixer and fold in flour, salt, baking powder, coconut, and chocolate chips. That’s right. Dump everything in!

blondies_dry_wchoc_coco

Pour into a greased square pyrex dish and bake at 350 for about 25 minutes or until the top of your blondies glisten and the middle passes the toothpick test.

blondies_batter

 

blondies_in_pan

Cut into squares and shower these blondies’ deliciousness upon adoring coworkers.

xo,

Julia

almond peach tart

almondpeachtart

Spring has finally sprung in the District! The cherry blossoms are in full bloom, the Nationals’ season is off to a solid start, and thankfully (knock on wood & fingers crossed) we’ve had more sunshine than showers so far this April! This week has been unseasonably warm and visions of summer stone fruits have been dancing through this Hungry Texan’s head. Try this almond peach tart (inspired from a recipe from Peace Meals, the newest Junior League of Houston cookbook) and start and tempt your tastebuds with the summer sweets to come!

You’ll need:

peachtartingredients

almond cream

2/3 c slivered, blanched almonds

1/2 c sugar

6 tbl butter

2 eggs

2 tbl chambord (raspberry liquor, rum would also work)

2 tbl flour

PieCrust

Peaches

tart

1 pie crust (I used frozen!)

2 bags frozen peaches or 5 ripe peaches

glaze

1/3 c peach jelly/jam

4 tsp chambord

Preheat your oven to 425.

almondfilling1

Now, this recipe is really quite simple! To make your almond cream, start by grinding almonds and 2 tbl of sugar to a fine meal in your food processor. Remove the almond meal from the food processor and set aside briefly.

almondfilling2

Cream your butter in the food processor until soft. Then add the remaining 6 tablespoons of sugar and continue creaming. Add your eggs one at a time and process until smooth. Finally, add back in your almond meal mixture, add the flour, and chambord until well mixed and creamy.

almond filling

Next, assemble your tart! Pour your almond mixture into a prepared pie crust (fork-poked).

FilledPieCrust

 

Arrange peaches in a radiating or concentric design.

Peaches+PieFilling

 

Bake for 10 minutes in your preheated oven and then reduce heat to 350 baking for another 25 – 30 minutes. Remove and let your pie cool.

Jam+Chambord

When the pie cools, prepare your glaze by bringing peach jam and chambord to a simmer in a small saucepan. Stir continuously until the mixture is melty and wonderful.

Glaze Straining

Then strain through a fine mesh strainer. With a pastry brush, brush the glaze generously over the top of your tart.

Enjoy room temperature with a scoop of vanilla ice cream (Blue Bell if you’re so lucky!).

Sweet & creamy,

Julia

orange ginger carrot cake

ogcc

This post is a special one because it just so happens to be my better half’s birthday cake! That’s right, this past Thursday we had a Hungry Texans’ birthday bash for Miss Liz and it was a belly-buster on all fronts. We dined with a wonderful group of friends at one of the most unique restaurants DC has to offer, Thai X-ing, and in the spirit of Thai flavors for dessert too Liz blew out the candles on an orange ginger carrot cake. My dear friend, Jonny, introduced me to this scrumptious cake years ago and before last week I’d recreated it once on my own. Until this week, we’d both stuck to letting the cake’s deliciousness speak for itself and not fussed over presentation – opting to prepare it in the suitable and ever-practical large, rectangular, pyrex; but for such a special occasion I had to prep this cake with a little more pomp. Despite initial hesitations about layering it, it turned out scrumptious! Even the non-dessert lovers at the table sang its praise, huzzah!

Before diving into the goodies, important to note this cake was a co-production with Boston Boy. It would have taken twice as long without him, and for his very first cake he pulled out a showstopper!

thebrowns

thewhites

thebrights

the cake

2 1/2 c all purpose flour

1 1/4 tsp baking powder

1 tsp baking soda

2 tsp fresh grated ginger

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp kosher salt

1 pound medium carrots, peeled & shredded

1/2 c brown sugar

4 eggs

1 tbl orange zest

1 1/2 c vegetable oil

~20 ginger candies, crushed or 1/2 cup crystallized ginger, minced

 icing_ingredients

frosting

8 ounces cream cheese

5 tbl butter

1 tbl orange juice

1 1/4 c powdered sugar

Start by whisking together your whites (flour, baking powder, baking soda, salt) and most of your browns (all of your spices) in a large bowl.

Then, with the grater attachment of your food processor, start shredding your carrots (Be very careful handling these grating discs, Juju ended up with a little boo boo on her thumb. Don’t worry, Mom, no blood – just shaved off a layer of exterior skin). Transfer all shredded carrots into a large bowl.

Then, swap out your grating disc for your blade attachment and get to creaming your sugars. Combine brown & white sugar in a few quick pulses, then add your orange zest. Pulse to combine. Add your four eggs and run until your mixture gets a little frothy. Next, with the food processor running, drizzle in your oil until the mixture is emulsified. Scrape the mixture into the bowl topping your carrots (here’s a vine account of the above…!).

Next, stir in your candied ginger.

+gingercandy

Then, start slowly adding and mixing in your floury, dry mixture. Stir well!

dryingredients_gingercake

Mmmmm! Look at that batter, Boston Boy!

cakebatter

Pour into two parchment lined, circular baking dishes (or your baking dish of choice). I chose 2 pans (sorry, I’m not sorry).

2panz

Bake at 350 for about 40 minutes or until your cakes pass the toothpick test. Let your cakes cool (I left mine to cool overnight), but let them cool at least an hour or until they have reached room temperature.

bakedcake

first_layer

The frosting’s simple! In the bowl of a stand mixer with your paddle attachment, cream together cream cheese & butter, add orange juice, and then begin gradually adding powdered sugar until frosting reaches desired taste and consistency!

icingpic

Frost your cake however you please!

icing1
icing2

fully_iced

I turned this cake from plain white drab to birthday fab with a little died yellow sugar & some food colored frosting. I piped the birthday greeting through a ziploc bag (one of these days this Hungry Texan will get a proper pastry bag).

final

Make a wish,

Julia

coconut cream pie

coconut cream pieHappy Pi Day, Hungry Texans! In celebration, I wanted to share a Lovett family favorite. We fell in love with this pie during childhood trips to Emeril’s Delmonico in New Orleans, and it wasn’t long before Big Daddy perfected it and this coconut cream pie became the dessert de résistance of every dinner party.

I took a couple creative liberties with Daddio’s classic – 3 mini pies instead of one big one (it’s the closest I could get to 3.14!) & adding coconut oil to the crust, but the core is the same and the proof is in the pudding…or in this case, the coconut custard!

Try it for yourself!coconute_pie_crust_ingredients

Coconut Crust

1 ¼ cups all purpose flour
½ tsp table salt
1 tbl sugar
6 tbl cold unsalted butter, cubed
¼ cup coconut oil
2 tbl vodka, cold
2 tbl cold water

Coconut Filling

Coconut Custard

2 ¼ cups whole milk
¾ cup sugar, plus 1/4 cup for the egg whites
3 egg yolks
¼ cup cornstarch
1 ½ tsp vanilla
2 cups toasted coconut
1 tbl butter

 

For your crust (which you can make a few days in advance if you’re feeling crafty!), start by pulsing sugar, 1/2 of your flour, and salt in a food processor. Add butter and coconut oil. Pulse, pulse, pulse and then add the rest of your flour. Remove from the food processor and transfer into a bowl. Trickle your water and vodka (vodka helps prevent pie crust from getting goopy & too sticky!) on top of your mixture and combine gently with a spatula. The coconut oil will give it a little bit of a crumblier texture, but it should get pretty smooth.

Next, press your dough between two sheets of plastic wrap and chill for at least 45 minutes in the fridge (or a quick 15 in the freezer). When you’re ready to bake, roll your dough out on a well-floured surface. I divided and rolled my dough into thirds for three itty bitty pies. Fold your dough into your lightly greased pie pan and then mold the crust to the pan (don’t forget to poke it!). Bake at 425 until golden brown. I admittedly could have used some pie weights for these itty bitty pies (my crusts won’t win a beauty contest!), but if your crusts start to rise, I recommend smooshing them down with the back of a spoon while they’re still warm.

Pie Crust Steps

Now, for the custard. This custard’s super simple and quite similar to the custard we made for our Mardi Gras King Cake. Start by heating your milk and sugar in a small saucepan until it starts to simmer. While your milk is heating, whisk your egg yolks together and set aside. When your milk is the desired temp, pour a little bit into your egg mixture to temper the eggs (we want to make sure we don’t scramble our yolks!). Stir, stir, stir, and then combine the egg and milk mixture completely.

coconut Custard

Return your milky-egg mixture to the heat and bring to a boil. Once it boils, add in your corn starch. Stir completely and then remove from heat. Allow mixture to cool slightly and then stir in vanilla & coconut! Let your custard cool completely before even thinking about filling your crusts (no one wants a soggy crust!). Once your custard has cooled, fill your crusts and refrigerate until ready to serve. Right before you’re ready to serve, top with whipped cream (or a meringue if you’re into that…these Hungry Texans prefer heavy whipping cream over egg whites, thank you very much!). Slice and enjoy, or if if you’re making the personal size – grab a fork and forget about swimsuit season!

custard filled crusts

three little pies

You’d be (coco)nuts not to love this pie!

xoxo,

HungryTexans

king cake

king cake hero

Sharing King Cakes during Mardi Gras season is a cherished Gulf Coast tradition, but it wasn’t until college that I realized King Cake folklore isn’t universal. Jaws dropped when I explained there’s a prized baby Jesus baked inside! There are competing interpretations of what it means to eat the slice with the baby. In some circles, he or she who finds the baby is declared King or Queen for the day while in others finding the baby means bringing the King Cake next Mardi Gras. Any way you slice it, King Cakes are fun for all. Even if you don’t buy the King Cake superstitions, who can object to a giant, glorified cinnamon roll? Not us!

A homemade King Cake isn’t the easiest feat, but you should try it once! Especially if you’re nowhere near the third coast.

You’ll need:

Dough Ingredients

Dough
3 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1 1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 teaspoon instant yeast
1/2 cup buttermilk

Custard Ingredients
Cinnamon Filling
1 cup milk
1/4 cup granulated sugar
1 tablespoon cornstarch
5 yolks
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 cup granulated sugar

Cinnamon Sugar
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
2 tablespoons raw sugar

Icing
1 cup powdered sugar
2 ounces cream cheese
1 teaspoon milk
1/2 teaspoon vanilla extract
pinch salt
purple, green and gold colored sugars for garnish
traditional King Cake baby, penny, or trinket

Start by making the dough. Combine all ingredients in the bowl of a stand mixer & mix for 15 whole minutes. I know this seems like a crazy long time, but alas! it works and your dough will be a silky ball after 15 whole minutes. Transplant your ball into a greased bowl covered with plastic wrap and leave to proof for ~2 hours. Note: your dough would be much happier proofing in an environment resembling the Gulf Coast (~80 – 90 degrees) than a drafty DC kitchen, but we made do!

DSC_0283

While your dough is proofing, make your filling. To make your cinnamon filling, start by combining your milk & sugar in a small saucepan. Stir rigorously to dissolve all the sugar. Once the milk & sugar mixture starts to boil, lower the heat slightly. Combine your cornstarch, vanilla, and egg yolks in a measuring cup & then add some of your warm milky mixture to the egg mixture (temper your eggs). Then, add your tempered eggs to the hot milk mixture, slightly elevate your heat, and continuously whisk your mixture until it begins to boil & the mixture resembles a thick custard. Remove custard from heat, cover & place in the fridge to chill. Once chilled, stir in cinnamon. 

Custard Steps

To make your cinnamon sugar mixture, combine all ingredients!

Once your dough is proofed, you get to play with it!

Dough A

 

  1. flour your work surface
  2. flatten your ball of dough
  3. cut into two equal parts
  4. roll out each part into a rectangle
  5. spread your cinnamon filling liberally on each rectangle
  6. sprinkle your cinnamon sugar generously on each filling covered rectangle
  7. cut each rectangle in half (hot dog-style)Dough B
  8. roll each rectangle pinching the seems to form a cinnamon-filled snake
  9. braid your cinnamon-filled snakes so that you have two braids
  10. place braids on a parchment lined baking sheet & pinch ends of each braid with the other braid’s end until you have a circle

Now leave this to rise. Should rise for 90 minutes to 2 hours, although mine didn’t get greatly larger in size (it should double!).

Bake at 350 degrees for 20-25 minutes or until golden brown!

DSC_0395

 

To make your icing: cream cream cheese until soft, add powdered sugar, milk, vanilla & pinch of salt. Add powdered sugar until your icing reaches desired consistency. I went with a thin icing to drizzle over my cake through the tip of a Ziploc turned piping bag.

Once your cake cools, drizzle with icing and decorate with yellow, green, and purple colored sugars (you can make these yourself with a few tablespoons of sugar and a few drops of food coloring!). If your trinket’s plastic and could easily melt, we recommend slipping it into a seam after your cake has cooled. If you’re using something heartier like a penny, you could pop it in before your cake goes in the oven. To each her own!

laissez les bon temps rouler,

HungryTexans