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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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You will need a package of 50 paper sucker sticks and a styrofoam block. Bake cake according to directions on package. Let cool completely. Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It's easiest to use hands). Refrigerate for 30 minutes to 2 hours until firm enough to roll. Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up. Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy! Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about 3/4 of the way through. Dip ball in melted candy coating until the candy touches the stick. Carefully shake off excess and sprinkle with candy sprinkles. Stand upright in styrofoam block. Substitute different types of cake, frosting and candy coating for different flavors.