Tricia won first place in the youth division with her Poinsettia Milky Way cake. It was very pretty and yummy!
This is the best picture we could get. My camera decided to act up just when we needed it.
Harriett won second place in the youth division for a cookie tree. She made homemade fondant for the tree skirt.
The recipe for the Milky way cake is:
Milky Way Poinsettia Cake
Cake:
8 Milky Way bars 2 ½ C flour
2 sticks margarine ¼ tsp baking soda
2 C sugar ¼ tsp salt with 1 C buttermilk
½ tsp butter flavoring 4 eggs
Melt candy bars and 1 stick of margarine in double boiler. Cream together 2 C sugar, 1 stick of margarine, and flavoring. Add eggs one at a time mixing well after each egg. Mix dry ingredients in small bowl. Add to creamed mixture alternately with buttermilk. Slowly add Milky Way mixture. Bake in a greased and floured pan at 275º for 1 ½ to 2 hours.
Filling:
½ C softened butter 4 cups of powdered sugar
½ C baking cocoa 7 to 8 T milk
1 ½ tsp vanilla extract.
Cream butter until fluffy. Beat in 2 c powdered sugar, cocoa, 3 T milk, and vanilla. Add the remaining sugar and enough milk to desired consistency. Spread evenly over first layer of cake.
Ganache
1 ¼ C semisweet chocolate chips 1 C heavy whipping cream
In heavy saucepan, bring cream to boil over low heat. Pour over chips; whisk until smooth. Chill for 35 to 40 minutes until ganache begins to thicken. Pour over the cake until covered. Garnish with poinsettia
.
Poinsettia
2 T plus 2 tsp light corn syrup
1 c red candy coating disks, melted
1 c green candy coating disks, melted
2 T vanilla or white chips
Divide corn syrup into two bowls. Stir red candies in one bowl and green candies in another bowl. Stir and spread onto wax paper to ½ inch thickness. Let stand uncovered for 2-3 hours or until dry to the touch. Removed from paper and make a ball and wrap in plastic wrap. Let stand overnight. Knead the dough until pliable and form into petals and leaves. Arrange petals and leaves to make a flower. Melt white chips and place in a closed zip lock back. Cut a small hole in a corner of the bag and pipe onto center of flowers.
Cake:
8 Milky Way bars 2 ½ C flour
2 sticks margarine ¼ tsp baking soda
2 C sugar ¼ tsp salt with 1 C buttermilk
½ tsp butter flavoring 4 eggs
Melt candy bars and 1 stick of margarine in double boiler. Cream together 2 C sugar, 1 stick of margarine, and flavoring. Add eggs one at a time mixing well after each egg. Mix dry ingredients in small bowl. Add to creamed mixture alternately with buttermilk. Slowly add Milky Way mixture. Bake in a greased and floured pan at 275º for 1 ½ to 2 hours.
Filling:
½ C softened butter 4 cups of powdered sugar
½ C baking cocoa 7 to 8 T milk
1 ½ tsp vanilla extract.
Cream butter until fluffy. Beat in 2 c powdered sugar, cocoa, 3 T milk, and vanilla. Add the remaining sugar and enough milk to desired consistency. Spread evenly over first layer of cake.
Ganache
1 ¼ C semisweet chocolate chips 1 C heavy whipping cream
In heavy saucepan, bring cream to boil over low heat. Pour over chips; whisk until smooth. Chill for 35 to 40 minutes until ganache begins to thicken. Pour over the cake until covered. Garnish with poinsettia
.
Poinsettia
2 T plus 2 tsp light corn syrup
1 c red candy coating disks, melted
1 c green candy coating disks, melted
2 T vanilla or white chips
Divide corn syrup into two bowls. Stir red candies in one bowl and green candies in another bowl. Stir and spread onto wax paper to ½ inch thickness. Let stand uncovered for 2-3 hours or until dry to the touch. Removed from paper and make a ball and wrap in plastic wrap. Let stand overnight. Knead the dough until pliable and form into petals and leaves. Arrange petals and leaves to make a flower. Melt white chips and place in a closed zip lock back. Cut a small hole in a corner of the bag and pipe onto center of flowers.
The recipe for the cookie tree is:
Sugar Cookies
1 ½ c powdered sugar 1 c butter or margarine, softened
1 tsp vanilla ½ tsp almond extract
1 egg 2 ½ c all-purpose flour
1 tsp baking soda 1 tsp cream of tartar
Beat powdered sugar, butter, vanilla, almond extract, and egg in bowl on medium speed. Stir in flour, baking soda, and cream of tartar that have been mixed together in a small bowl. Cover and refrigerate at least two hours. Heat oven to 375º. Roll dough to ¼ inch thickness on lightly floured surface. Cut into star shapes. Place 2 inches apart on cookie sheet. Bake 8 minutes, remove and place on cooling rack. Decorate cookies with decorator’s frosting.
Make fondant tree skirt and allow to dry. Make cupcakes and frosting. Make cookies. Frost cookies and stack to form a tree. Pipe frosting on tree to decorate. Add candies for ornaments. Cover stem with chocolate frosting to resemble a tree trunk. Add a star from a cookie or homemade candy. Frost cupcakes and add fondant bows. Place cupcakes under tree to resemble presents.
1 ½ c powdered sugar 1 c butter or margarine, softened
1 tsp vanilla ½ tsp almond extract
1 egg 2 ½ c all-purpose flour
1 tsp baking soda 1 tsp cream of tartar
Beat powdered sugar, butter, vanilla, almond extract, and egg in bowl on medium speed. Stir in flour, baking soda, and cream of tartar that have been mixed together in a small bowl. Cover and refrigerate at least two hours. Heat oven to 375º. Roll dough to ¼ inch thickness on lightly floured surface. Cut into star shapes. Place 2 inches apart on cookie sheet. Bake 8 minutes, remove and place on cooling rack. Decorate cookies with decorator’s frosting.
Make fondant tree skirt and allow to dry. Make cupcakes and frosting. Make cookies. Frost cookies and stack to form a tree. Pipe frosting on tree to decorate. Add candies for ornaments. Cover stem with chocolate frosting to resemble a tree trunk. Add a star from a cookie or homemade candy. Frost cupcakes and add fondant bows. Place cupcakes under tree to resemble presents.
Chocolate cupcakes
½ cup butter softened 2 ¼ C packed brown sugar
3 eggs 3 squares unsweetened chocolate melted
1 ½ tsp vanilla 2 ¼ C flour
2 tsp baking soda ½ tsp salt
1 cup sour cream 1 cup boiling water
In mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Whisk in water until smooth. Pour into cupcake papers. Bake for 20 minutes until a toothpick comes out clean.
Frosting
½ cup cold water 3T meringue powder
2 ½ cups sugar ¼ cup corn syrup
½ cup water
Mix cold water and meringue powder to form stiff peaks. Microwave sugar, syrup and water for 5 minutes. Slowly add warm syrup to meringue and beat for 4 minutes until smooth and shiny.
½ cup butter softened 2 ¼ C packed brown sugar
3 eggs 3 squares unsweetened chocolate melted
1 ½ tsp vanilla 2 ¼ C flour
2 tsp baking soda ½ tsp salt
1 cup sour cream 1 cup boiling water
In mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Whisk in water until smooth. Pour into cupcake papers. Bake for 20 minutes until a toothpick comes out clean.
Frosting
½ cup cold water 3T meringue powder
2 ½ cups sugar ¼ cup corn syrup
½ cup water
Mix cold water and meringue powder to form stiff peaks. Microwave sugar, syrup and water for 5 minutes. Slowly add warm syrup to meringue and beat for 4 minutes until smooth and shiny.
Tricia also made a delicious peanut butter cheesecake
Peanut Butter Cheesecake
1-1/4 cups graham cracker crumbs ¼ cup sugar
¼ cup crushed chocolate sandwich cookies. ¼ cup sugar
6 T butter, melted ¾ cup creamy peanut butter
Filling:
3 pkgs cream cheese, softened 1 cup sugar
1 cup sour cream 3 eggs lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping.
6 peanut butter cups cut into small wedges.
Mix Cracker crumbs, cookie crumbs, sugar, and butter in a bowl. Press onto the bottom and sides of a greased springform pan. Place on a baking sheet. Bake 350º for 7-9 minutes or until set. Cool. In microwave safe bowl, heat peanut butter on high for 30 seconds. Spread over crust. In large mixing bowl, beat cream cheese, sugar, and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In microwave safe bowl, heat ¼ cup hot fudge topping on high for 30 seconds or until thin. Fold into reserved cream cheese mixture. Spoon over filling and swirl. Bake at 350º for 55-65 minutes or until center is almost set. Cool for 1 hour. Microwave remaining fudge topping for 30 minutes or until warm. Spread over cheesecake. Garnish with peanut butter cups. Refrigerate over night and remove sides of pan.
1-1/4 cups graham cracker crumbs ¼ cup sugar
¼ cup crushed chocolate sandwich cookies. ¼ cup sugar
6 T butter, melted ¾ cup creamy peanut butter
Filling:
3 pkgs cream cheese, softened 1 cup sugar
1 cup sour cream 3 eggs lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping.
6 peanut butter cups cut into small wedges.
Mix Cracker crumbs, cookie crumbs, sugar, and butter in a bowl. Press onto the bottom and sides of a greased springform pan. Place on a baking sheet. Bake 350º for 7-9 minutes or until set. Cool. In microwave safe bowl, heat peanut butter on high for 30 seconds. Spread over crust. In large mixing bowl, beat cream cheese, sugar, and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In microwave safe bowl, heat ¼ cup hot fudge topping on high for 30 seconds or until thin. Fold into reserved cream cheese mixture. Spoon over filling and swirl. Bake at 350º for 55-65 minutes or until center is almost set. Cool for 1 hour. Microwave remaining fudge topping for 30 minutes or until warm. Spread over cheesecake. Garnish with peanut butter cups. Refrigerate over night and remove sides of pan.
