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FLAMING MARSHMELLOW JELLY SHOTS

Ingredients

1 (or two depending on colours) box flavoured jelly

170 ml water

170 ml vodka

1 bag marshmallows

Bacardi 151 (if a flame is desire)

Directions

1. Carve out the middle of the marshmallow. You can eat the centre or discard it!

2. Make your Jelly using 3 ounces flavoured boxed jelly, 170 ml water and 170 ml vodka.

3. Let the Jelly cool completely before pouring it into the marshmallow. It should still be liquid, just cooled. I actually used a dropper to put the Jelly inside and it worked well to keep the marshmallows clean. Refrigerate until the Jelly has set inside the marshmallow.

4. Then pack them up to then eat plain or you can toast them! Put them on a stick and give a quick toast over your campfire. Or for a quick effect (or you don't have a campfire), dip them in Bacardi 151 and light it on fire.

5. Just like roasting a marshmallow, make sure you blow out the flame out before you eat it.

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LOVE HEART TOMATO

I found these today thought they where a cute idea for valentines day, or just to do something cute.

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GUMMY BEAR POPSICLES

Ingredients

Popsicle mould

Popsicle sticks

Gummy Bears

Sprite

Directions:

1. Fill moulds about 3/4 of the way full

2. Drop in gummy bears

3. Place popsicle stick into mould

4. Freeze until frozen all the way through

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RAINBOW PASTA

Ingredients

Coloured  Pasta:

1 pound dry spaghetti, linguini , or other favourite pasta

food colouring

Directions

1. Cook pasta al dente according to package instructions.

2. While pasta is cooking, combine about 2 tablespoons of water and 20 drops of food colouring in a large zip top bag.  Repeat with however many additional colours you would like.  (shown are 6 colours -- red, orange, yellow, green, blue and purple.)

3. When pasta is finished cooking, transfer pasta to a large colander to drain.  Then immediately rinse it in cold water to halt the cooking.

4. Transfer the pasta in even portions to the prepared zip top bags and seal.  Use your hands to carefully combine the pasta and food colouring, and then let each bag sit for at least 1 minute to soak up the colour.

5. Then, one colour at a time, transfer a bag of pasta back to the colander and rinse with cold water to remove any extra food colouring.  Then transfer the pasta back to your original pot.  Repeat with the remaining colours of pasta.  Toss all of the colours of pasta together to combine the colours. Serve and enjoy.

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BROWNIE IN A  MUG

Ingredients

2 TBSPS, melted butter

2 TBSPS of water

1/4 TBSPS of vanilla extract

2 TBSPS of coco powder

4 TBSPS of white sugar

4 TBSPS of plain flour

Method

Step 1- Mix butter, water and vanilla extract together in mug.

Step 2- Then add coco powder and flour stir well.

Step 3- cook in Microwave for 60-90 seconds

Step 4- serve with ice-cream and ENJOY

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NEW LOVE <3

EDIBLE GLITTER

This stuff looks absolutely amazing on cupcakes, cake pops and cakes, you can get it in almost every colour you could think of, great thing about it is YOU CAN MAKE IT AT HOME.

Ingredients

1/4 cup granulated sugar

1/2 teaspoon food colouring (any colour)

Directions

Step 1- Preheat oven to 180 degrees.

Step 2- In a small jar with a tight lid, add the sugar and food colouring. Shake until thoroughly combined.

Step 3- Spread coloured sugar on a parchment-lined cookie sheet in an even layer.

Step 4- Bake for 5-10 minutes or until sugar starts to glisten (not too long, or it will melt!).

Step 5- Let mixture cool and sprinkle away!

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CAKE POPS

Equipment

You will need lolly-pop sticks for this recipe and a block of oasis or polystyrene.

Ingredients

340g pkt vanilla butter cake

2 tablespoons bought vanilla frosting

1/2 cup (125g) m&m’s minis

250g white chocolate melts

1/2 cup (125g) 100 & 1000’s

Step 1- Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement)
cake pan with baking paper.

Step 2- Make the vanilla butter cake following packet directions. Spoon into the prepared pan
and bake for 40-45 minutes or until a skewer inserted in the centre comes out
clean. Remove from oven and set aside for 10 minutes before turning onto a wire
rack to cool completely.

Step 3- Use a serrated knife to trim the crusts of the cake. Break the cake into small pieces
and transfer to the bowl of a food processor. Process until fine crumbs form.
Transfer to a bowl. Add the vanilla frosting and m&m’s minis and stir to
combine.

Step 4- Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into balls and
place on the lined tray. Loosely cover with plastic wrap and place in the
fridge for 1 hour or until firm.

Step 5- Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with
simmering water. Stir with a metal spoon until chocolate melts. Place the 100
& 1000’s in a small bowl.

Step 6- Dip the end of 1 lollypop stick in chocolate then insert into a cake ball. Return to
the tray. Repeat with remaining cake balls

.

Step 7- Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl
to remove excess chocolate. Roll the cake ball in 100 & 1000’s to coat.
Insert the cake pop in the polystyrene to stand upright. Repeat with remaining
cake balls, chocolate and 100 & 1000’s. Set aside for 30 minutes or until
chocolate is completely set.

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RAINBOW CAKE

Ingredients:

2 cups plain flour, sifted

1½ cups sugar

1 tbsp baking powder

¾ cup milk

1 tsp vanilla extract

125g butter, softened

3 eggs, lightly beaten

Food colouring

red

yellow

pink

green

orange

purple

blue

Buttercream icing

200g butter, softened

2 tbsp vanilla extract

2 1/2 cups icing sugar mixture

2 tbsp milk

Method:

Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm round cake tins with baking paper and set aside.

To make the cake batter, place the flour, sugar and baking powder into a bowl. Using a mixer, beat in the milk, vanilla, butter and eggs until combined. Beat for 4 minutes.

Divide the mixture evenly between seven bowls. Using the food colouring, tint each bowl of mixture the colours of the rainbow (please see Notes for directions on food colouring).

In the first cake tin, pour in the red, yellow, pink and half of the green batter. Pour each directly into the centre of the tin to create layers.

Repeat with the second cake tin, beginning with the remaining green mixture and then the orange, purple, and blue.

Bake for 20 minutes or until centre of cakes bounce back after being touched lightly. Remove from tins and cool on a wire rack until ready to frost

Icing

With an electric mixer, beat the butter until it is pale and fluffy. Gradually beat in the vanilla and icing mixture, half a cup at a time. Beat in the milk at the end until well incorporated.

To assemble, place the cake with the red bottom on a serving plate and spread ½ cup of icing over the top using a flat-bladed knife.

Place the second cake on top and cover the whole cake with the remaining icing