I spotted this idea online somewhere recently, but when I went back to find it again, I couldn’t! But the idea is pretty simple – sculpt rice krispie treats into the fun shape of an ice cream cone!
I chose to keep it simple this time and used regular rice krispies and cocoa krispies cereal, but you could add some color and/or flavoring to the marshmallows for other options. For example, pink for strawberry or pale green and chocolate chips for a mint chip ice cream look 🙂 The possibilities are endless! I considered making a red fondant cherry for the top, but ended up only using some sprinkles to add color and festivity to this cheery birthday surprise 😀
First I sketched out my approximate size and shape on white parchment paper over a half sheet pan…
Then covered the sketched parchment paper with a clean parchment sheet and taped it down/used non-slip squares to help when spreading/sculpting the krispies. It was a bit tricky to sculpt as it hardens fairly fast and is also hot off the stove. But butter up your fingers and stay calm and it will work out 🙂 They did remain slightly malleable even at the end for some minor adjustments.
I wanted two cone drips, but ended up settling for one once I got sculpting! Keep an extra pan nearby for the rice krispie mix that you don’t use and ask a helper to take care of that while you put the finishing touches on the design.
Overall, I’m pretty happy with how this RIce Cream Krispie Treat turned out, and I am eager to try some other “flavors” and maybe even shapes! Donuts? Flowers? Letters? oh my.
After a long hiatus from baking, I’m back! I’ve moved and have a much more workable kitchen with more space, so I am looking forward to keeping up better in the new year!
The purpose and inspiration for this project was 1) To break my baking dry spell and launch back into a layer cake, why not?! 2) My take on looking at how my day job and hobby are similar 🙂
1 – “FOUNDATION & UNDERLAYMENT”
2 – “SITE PLAN”
3 – “FLOOR PLAN”
4 – “ELEVATION”
5 – “SECTION”
6 – “DETAIL”
7 – “PERSPECTIVE”
I used my candy thermometer for the second time and pulled off this batch of homemade almond roca! Bubbling candy is a little scary to work with, I can’t deny, but I’m happy with how this almond roca turned out and was proud to hand it over 🙂
Friends at work have gotten into the fun tradition of decorating each others’ desks for birthdays! My favorite part is dreaming up personalized and specialized themes that are fun and fit the person we are celebrating, and seeing what we all bring and how it comes together. The latest was a collection of vignettes that included Easter, candy, chocolate, cute, minis, marathon runners, gluten-free, snow sports…
I baked this gluten-free chocolate cake from Bob’s Red Mill, and decorated it with fluffy vanilla “snow” frosting, coconut, mini skaters, daring skiiers, a marshmallow snowman and a cute gingerbread house!
A little gluten free chocolate cake with whipped vanilla/almond butter frosting for my older bro’s birthday 🙂
What better way to commemorate the end of summer than with s’mores cupcakes? Thanks to Sally’s Baking Addiction!
These delicious chocolate cakes are filled with a fluff marshmallow creme filling, topped with milk chocolate frosting, sprinkled with crushed graham cracker crumbs, and topped with a gooey, toasty marshmallow!
Let’s take a look:
Even if summer is winding down, fall is a lovely time of year and presents many scrumptious baking opportunities… stay tuned! 😉
Finding time for baking has been difficult lately, but I squeezed in these chocolate cupcakes for a joint birthday celebration of some friends. I saw a photo in a magazine that inspired the tinted frosting trio. Next time, I hope to incorporate a fun variety of flavors and fillings!
I’m a bit out of season, but I couldn’t resist experimenting with these ‘littles’ a friend gave me. 🙂 I have been inspired by work like “Minimian” (originally seen here) and Audrey Heller, and creative juices started flowing after the snowstorm earlier this year…
ONE ICE SKATER…
TWO ICE SKATERS…
THREE ICE SKATERS…
ANOTHER DARING SKI STUNT…
Boy, December sure has been a busy month!! Before December ends, I want to try and catch up on a few posts that I haven’t had time to get to because… well, partly because I have been baking! 😉
Toadstool mushroom cupcakes
A college friend of mine is having a baby boy soon, so I helped bake a couple of treats for her woodland themed baby shower in early December. Among the rest of the delicious spread complete with baked stuffed mushrooms, orzo pasta salad, green salad, spiced nuts, cheese, crackers and fig spread, and an outstanding (and delicious I must say!) chocolate cake baked and decorated to look like a tree stub by another friend, were these toadstool mushroom cupcakes…
trays full of yellow cupcakes and tinted vanilla frosting to look like toadstools… it took a little time to get just the right orangey-red. And placing each spot took some effort too!
Before packing these up for the party, I used a few items that I had to create a quick home habitat to snap a few shots of these little ‘shrooms.
Toadstool mushroom cupcakes in their “true habitat” for the party! The habitat was pretty much set when I arrived and made the perfect backdrop for these little red mushrooms. Thanks to Sheena for this picture!
And for the acorn cookies, I baked up a batch of my Grandma’s sugar cookies and dipped them in semi-sweet chocolate for the little cap. Mmmmm! I contemplated sprinkles on the chocolate part, but decided that I liked the simplicity as they were…
Dancing on the cookie sheet
acorn swirl… getting packed and ready to go
These adorable mini birthday cupcakes were so fun to make, and perfectly bite-sized. I wrapped my old Architecture 101 wooden drafting board in sprinkle wrapping paper, and it made the perfect backdrop for the Thirty-ONEderful cupcakes! (Yes, there are 31 of them).
waiting to be lit
yellow cake minis with chocolate frosting
chocolate minis with chocolate frosting
My mixer makes a flower shape in powdered sugar 🙂