My searching finally found this great recipe – almost a decade old – from an old issue of “Cooking Light” magazine. It looked rich and decadent with its chocolate glaze. So, let’s take a look at another way to use all those bushels of zucchinis from your harvests…
I love dark chocolate. So whenever I get one of those Hershey’s sampler bags with milk chocolate, Special Dark, Mr. Goodbar and Krackle, I always hoard the Special Dark mini-bars. I absolutely adore them!
A few weeks ago, I got myself my first set of 8-inch cake pans at the President’s Day Sale at the nearby Calphalon Outlet Store. I have been searching for the first layer cake recipe to try and when I came across this one by Hershey’s, I knew I had found gold! Now, while the recipe calls for a 9-inch set of pans, I was able to make it work in my smaller set. I just had to carefully level the cakes, once they had cooled, since they had risen so much from the pans.
Now, here’s the rest of the recipe:
Editor’s Note: This post is featured on the Disney Blog Carnival #34. Read more great posts about all things Disney!
In honor of one month ’til I’m back at my most favorite place on Earth – Walt Disney World – I decided to make my first batch of cake pops.
Cake pops are little balls of crumbled cake and frosting that are then covered in candy or chocolate coating and decorated with more candy, sugar crystals or sprinkles. These little sugary treats have been popping up all over WDW the past year or so (check out Disney Food Blog’s intro on the cake pop infiltration), and they have also seen a rise in popularity from Bakerella.
The process of making cake pops is very labor intensive. Be sure to do your homework on this project before you start. It helps to know all of the materials you’ll need (styrofoam blocks, paper sticks, candy coating, etc.) in advance so you’re not scrambling for items in the midst of dipping or forming the pops – since the candy coating sets fairly quickly.