Candy bar part 2 – lots of sweet treats

Candy Bar Wedding Pink
Photo: Corinna Schmitz from Cocography

As Ive promised in my last post, heres the part 2 that will show you what weve made, how weve made it and what recipes weve used.

Raspberry macarons

Photo: Corinna Schmitz from Cocography

For the basic recipe for the macarons Ive chosen the book “Everyone can make macarons!” by BIRKMANN. For our candy bar Ive chosen twice the amount of ingredients and that’s how our list looked like:

140 g   pealed, finely ground almonds (there shouldn’t be any husks in the package)
200g    powdered sugar
100g    egg white
1         pinch of salt
Pink food color (e.g. paste color by SugarFlair)

I've separated the eggs a day before and placed the egg white in the fridge. Make sure to take it out in time though to have it warmed up to room temperature before using.


Start by mixing the almonds with 100g powdered sugar and sieve it.

Beat the egg white with the salt at high speed. Add the other 100g of powdered sugar and keep beating until the mixture turns shiny.

At this point you wanna add the pink color until you get the desired shade of color.

Then carefully fold the almond-powdered sugar mixture into the beaten egg whites until the mixture becomes uniform and pasty. This consistency decides on how smooth your macaron husks will be later on. If it's too runny still, they will not hold their shape, if it's too stiff, the surface will will not smooth out and keep its roughness. It doesn't always work for me either and sometimes the husks don’t look perfect. It's actually what happened here. You can see that on the picture below. At this point I was still hoping for them to smooth out =)

Fill the mixture into a piping bag and dispense on your macaron mat or parchment paper. Try and get evenly big circles so the husks can fit together later on.
To help smooth out the surface and let air bubbles escape, lift the baking pan up and knock it a few times onto your working surface. But don’t exaggerate ;) The macarons then need to form some kind of a skin, so let them sit for about 20 minutes (in the meantime you can start working on the filling).

Preheat the oven to 140 C (284 F) and “dry” the macarons in it for about 15 minutes until they've formed their typical “feet”.

Take the mat or the paper off your baking pan and let dry completely before taking them off.

The filling
150g Raspberries (deep-frozen works too, but take them out of the freezer in time)
120g Raspberry jam
180g soft butter
2      tblsp powdered sugar

Puree the raspberries and the jam and press through a sieve. Youll need 140g of this mixture.
Beat the butter and powdered sugar until creamy and mix in the raspberry mush.

Fill a piping bag with your mixture to help you apply it on the macaron husks. Add the second half of the macaron. Before I fill the macarons, I line up all the husks and match the sizes so I don't end up having a big bottom and small top for example.

Mini chocolate cupcakes with a white ganache topping.

Photo: Corinna Schmitz from Cocography
Ingredients for 72 mini cupcakes
250g  butter
250g  sugar
6       eggs
75g    baking cocoa
75g    flour
1       tsp baking soda

Beat the butter and sugar until creamy. One by one, add the eggs and continue mixing.

Combine cocoa powder, flour and baking soda and sieve. Add to the butter and egg mixture.

Preheat the oven to 160 C (320 F). Bake for about 15-20 minutes and don’t forget the toothpick test.

Ingredients for the topping
400g white ganache
200g cream

Chop up the chocolate. Heat up the cream in a pan and once boiling, add the chocolate chips. Mix until completely smooth. You can put the pan back on the stove on low temperature to help dissolve the chips quicker. Let the ganache cool completely before filling up a piping bag and spreading the ganache onto your cupcakes. We used small pink butterflies to finish off the cupcakes.

How to make the decorations
Take some gum paste and color with pink food color. Roll out thin and use the smallest butterfly cutter to cut out approximately 80 of them. Fold them slightly along the middle and let dry in this position so that they will stay in their position once on the cupcakes. it makes them look a lot more alive. You can simply use an oven grid for this.

Take a brush and apply some sugar glue on a few of them. Then spread some edible glitter on them.

Lemon cupcakes with cream cheese frosting from the book “Cupcakes & Muffins” from Butlers (German shop).

Photo: Corinna Schmitz from Cocography

Ingredients for 24 cupcakes
200g  soft butter
200g  cream cheese
260g  sugar
Lemon zest of 1 untreated lemon
4       eggs
250g  flour
2       tsp baking powder
1       tsp baking soda

Beat the butter, cream cheese, sugar, lemon zest and eggs until smooth and creamy.

Combine the flour, baking powder and baking soda, sieve it and fold into the butter and egg mixture.

Preheat the oven and bake for about 25 minutes. Baby-sit your oven and make the toothpick test.

Ingredients for the topping
80g   soft butter
160g cream cheese
300g sieved powdered sugar (you may also use a little less)
Lemon zest of 1 untreated lemon

It's so easy! Mix all ingredients together and place in the fridge for about 10 minutes. If it's still too runny by then, leave it in a little longer. Then spread onto your cupcakes.

How to make the decorations
I've decided to use round fondant disks which I decorated with white royal icing and stencils. To prevent the color of the fondant running off into the icing, make the disks 1-2 weeks in advance and let dry completely.  Make a few extra just in case one breaks or the stencil didn’t turn out the way you wanted it to be. You can also use gum paste for the disks, but they might be a little harder to eat than fondant =) Also, it's more expensive.

For the bride: sponge cake mixed with frosting
Groom: chocolate sponge cake mixed with frosting
Cake Pops Groom and Bride

For the cake pops just use your favorite recipe for a cake. But since your using white candy melts for the brides cake pops I suggest using a normal sponge cake, otherwise the dark cake might shine through.

Ingredients for the cake pops
400-500g  crumbled up cake (dark and bright)
60g          soft butter
70g          powdered sugar
140g        cream cheese

Beat the butter, powdered sugar and cream cheese for about 3 minutes. Add the crumbled cake and mix until combined. Don’t add all the cream cheese mixture at once, go step by step, each time adding more and combining. If you add everything in one go you might end up with too much moisture and wont be able to roll your cake pops. You might end up having too much cream cheese, but that’s alright. It depends on the moisture of you cake and the actual cake itself.

I always weigh each cake pop individually (yes, it takes time) to get them evenly big, 19g each. Once i've weighted all, I roll them into smooth balls. Because these cake pops will stand on their own later on you will need one flat spot. That one appears automatically though when you let them sit. Use parchment paper because they wont stick to it.
Now melt the white candy melts, stick the lolly stick in there to about 1/3 inch and insert into your cake pop from the top. We used a board underneath the parchment paper to easily carry them to and from the fridge. Let sit in the fridge for about 30 minutes.

Photo: Corinna Schmitz from Cocography

On the blog from Niner Bakes you will find nice instructions on how to make the brides and grooms cake pops. If you still have questions, feel free to ask.

Sponge cake with vanilla butter cream

Bake a cake of your choice. As a little surprise you might want to color each layer in a different shade of pink to get an ombre look. For that you add your edible colors (e.g. paste colors by SugarFlair) at the beginning of mixing the dough, usually when beating the eggs or butter. If you do that at a later stage, your cake might become too thick and solid.

We filled our cake with a vanilla butter cream and used the same for the swirls.

I put the cake in the fridge overnight to give it more stability. The next morning we crumb-coated it and put it back in the fridge before starting with the swirls.

Divide your butter cream into 4 bowls and color each one in a different shade of pink.

Use a piping bag with a star-shaped tip to ge the swirls on the cake. Start at the bottom with the darkest shade and work your way up, using three shades along the sides of the cake. At the top, use the lightest shade of pink. Last, place some butterflies on your cake.

Swirl Cake Schmetterlinge
Photo: Corinna Schmitz from Cocography

So when they cut the cake they’ll see the nice ombre effect. You can also see here that it might be worth trimming the edges of the cake to get rid of any darker spots and have them evenly thick.

Photo: Corinna Schmitz from Cocography

I hope I could help you with this tutorial on how to make some nice treats for a candy bar and that your eager now to make one yourself and try out some of the recipes.

If you have made your own candy bar already, share your results, I'd love to see them. What colors did you use, what theme did you have?

A big THANK YOU to Corinna for the lovely pictures.

by Christina

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