EDIBLE GRADUATION CAKE DECORATIONS RECIPES

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GRADUATION CAKE DECORATIONS RECIPE | MYRECIPES



Graduation Cake Decorations Recipe | MyRecipes image

Congratulate your graduate in style with a homemade cake that looks professionally made. These easy decorations will look great and taste even better.

Provided by MyRecipes

Number Of Ingredients 8

½ (12-oz.) box chocolate-coated malted milk balls
1 (4.75-oz.) box chocolate-covered mint-filled candies
Chocolate sprinkles
Blue gourmet jelly beans
Blue food coloring gel
4 mint-filled chocolate squares
1 (4-inch) piece thin ribbon
1 rolled vanilla cookie

Steps:

  • * Remove and reserve 1/4 cup Cream Cheese Frosting before frosting cake. Spread remaining Cream Cheese Frosting evenly on top and sides of cake. Press chocolate-coated malted milk balls and chocolate-covered mint-filled candies alternately around bottom edges of frosted cake. Arrange chocolate sprinkles and blue jelly beans around outside top edges of cake, forming a 1-inch border.
  • * Tint reserved 1/4 cup Cream Cheese Frosting with food coloring gel, stirring to achieve desired color, and place in a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole, and pipe a number corresponding with the graduation year on each mint-filled chocolate square. Arrange chocolate squares on center of cake, pressing gently to secure.
  • * Diploma: Tie ribbon around rolled vanilla cookie. Press cookie diploma into Cream Cheese Frosting in top left corner of cake.
  • * For testing purposes only, we used Whoppers for chocolate-coated malted milk balls, Junior Mints for chocolate-covered mint-filled candies, Ghirardelli Dark Chocolate with Mint Filling Squares for mint-filled chocolate squares, Jelly Belly for gourmet jelly beans, and DeBeukelaer Pirouluxe Belgian Rolled Butter Vanilla Cookies for rolled vanilla cookie.

GRADUATION CUPCAKES RECIPE | LAND O’LAKES



Graduation Cupcakes Recipe | Land O’Lakes image

Create an edible graduation centerpiece by decorating a few cupcakes to resemble graduation hats and the rest using school colors.

Provided by Land O'Lakes

Categories     Cupcake    Cake    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 30 minutes

Yield 24 cupcakes

Number Of Ingredients 23

Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter softened
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
3 large Land O Lakes® Eggs
1 teaspoon vanilla
1 1/3 cups water
Frosting
1/2 cup Land O Lakes® Butter softened
4 cups powdered sugar
2 tablespoons light corn syrup
1 teaspoon almond extract, if desired
1/2 to 2/3 cup Land O Lakes® Half & Half
Decorations
Decorator sprinkles or sugars to match school colors
8 mini peanut butter cups, unwrapped
8 (1 3/4-inch square) dark chocolate candies, unwrapped
Peel-apart black or red string licorice, separate into individual ropes
Candy-coated chocolate pieces

Steps:

  • Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  • Combine flour, baking soda, baking powder and salt in medium bowl; mix well. Set aside.
  • Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed until creamy. Add cooled chocolate, eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour mixture alternately with water; beat at low speed until well mixed.
  • Divide batter evenly among prepared muffin pan cups. Bake 14-15 minutes or until set. Let cool 5 minutes. Remove to cooling rack. Cool completely.
  • Combine all frosting ingredients except half & half in medium bowl. Beat at medium speed, adding enough half & half for desired frosting consistency.
  • Frost 8 cupcakes. Place peanut butter cups onto cupcakes, bottom-side up. Attach chocolate square to peanut butter cup, using small amount of frosting. To create tassels, cut licorice ropes into 3 1/2-inch pieces. Place 3 pieces together; flatten 1 end. Attach to chocolate square using small amount of frosting; place 1 candy-coated chocolate piece over flattened end of licorice. Push slightly into frosting to secure.
  • Place decorated cupcakes in center of large platter. Frost remaining 16 cupcakes; sprinkle with decorator sprinkles or sugars. Place around decorated cupcakes.

Nutrition Facts : Calories 340 calories, FatContent 16 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 55 milligrams, SodiumContent 210 milligrams, CarbohydrateContent 48 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 3 grams

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