★My Yummy Week On the Web★ #10  http://pimpandpomme.typepad.fr/zeblog/2013/03/my-yummy-week-on-the-web.html

★My Yummy Week On the Web★ #10 http://pimpandpomme.typepad.fr/zeblog/2013/03/my-yummy-week-on-the-web.html

RAINBOW SPRINKLE CAKESupplies:CakeButtercream IcingTurntable or Lazy SusanAngled Spatula2 Cardboard Cake Circles (Ideally the same size as your cake but no less than 1″ smaller and definitely not larger)Cake lifterLarge Shallow TrayApprox 1kg Rainbow SprinklesSpoonSmall Rice Bowl (or similar)STEP 1: Begin with the cake you wish to cover

RAINBOW SPRINKLE CAKESupplies:CakeButtercream IcingTurntable or Lazy SusanAngled Spatula2 Cardboard Cake Circles (Ideally the same size as your cake but no less than 1″ smaller and definitely not larger)Cake lifterLarge Shallow TrayApprox 1kg Rainbow SprinklesSpoonSmall Rice Bowl (or similar)STEP 1: Begin with the cake you wish to cover

"Rose" Apple Pie Bites: website in another language but super easy to do using pictures as inspiration. Slice apples thinly, soak in ginger ale to prevent browning. Dry slices well. Cut thinly rolled pie crust into strips. Lay apple slices end to end, slightly overlapping w a little extra pie crust at the bottom. Fold extra pie crust over to hold apples in place. Roll into shape. Bake at 425F until browned & centers are cooked through.:

"Rose" Apple Pie Bites: website in another language but super easy to do using pictures as inspiration. Slice apples thinly, soak in ginger ale to prevent browning. Dry slices well. Cut thinly rolled pie crust into strips. Lay apple slices end to end, slightly overlapping w a little extra pie crust at the bottom. Fold extra pie crust over to hold apples in place. Roll into shape. Bake at 425F until browned & centers are cooked through.:

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