Alive and kickin'

After the grandiose weirdness of the past days, I'm back on track, crafting the hell out of anything available. This
time:buttons. I love buttons. I hoard them. I have lots of buttons that I'd never use on a garment but neverer would give
away (too addicted). And don't you LOVE those adorable vintage crochet buttons? After stumbling upon some of those in my
last button batch, I decided to give the not so loved buttons of mine a nice makeover.


tools & materials

plain, flat, 2 or 4 hole buttons (I use 18mm buttons because that happen to be the size of the circle I get with the hook and
thread I have available)
crochet thread (any color you like, just pay attention that the colour of your buttons may shine through, so if you don't want
color mixups, choose both to match)
crochet hook matching your thread (I use a 2mm hook and a ?? thread)
size/gauge

The crochet cover will most likely add 2mm in diameter to your button, so if you use 18mm buttons like me, you'll get a
finished button that is 20mm wide, and so on :)

abbreviations (US)

sl st - slip stitch
ch - chain
sc - single crochet
dc - double crochet
yotog - yarn over together

3*bubble st - bubble stitch as follows: (yarn over hook, pull a loop through a stitch of the previous row, pull the loops to a
length of 1 dc, ca. 1/4" or 5mm), repeat () 3 times so you have 6 loops on the hook, pull the thread through all loops
instructions

round 1) cast on 6 sc using the magic loop method, close ring with a sl st
round 2) ch3, dc2, then dc3 in each sc of row 1, close with a sl st

The size of the circle you created should now roughly match the size of your button! Choose your buttons according to the
size you get with the tools you have, or use a different size hook to get a smaller/larger circle. Or use different thread. Or
insert some rounds of sc which increase 1 every 3sc in the first round after the dc ring, every 4sc in the second round, and
so on until the circle has the right size. The possibilities to get things straight are endless.

round 3) ch 2, dc2 in the previous round, yotog, (dc3, yotog), repeat () until there are no more stitches left, pop your
button in (can be tricky, but should work), then close with a sl st. If you feel like it, sc1 in the 6 dc loops to make the hole on
the back a bit smaller and establish a firm base for sewing on the button.

The pattern of the circle can be made of any stitch you like, as long as you get a nice circle. An alternative with a flower-like
pattern (see middle and front button in the picture) can be made like this:

alternative round 2) ch3, 3*bubble st in the first sc, then (1dc, 3*bubble st) in the next sc, repeat () until you have 6
bubbles, close with a sl st. The rest of the button cover is worked along the standard instructions above


o here is a pattern for a bag inspired by a level of Ninjatown, the brilliant tower defense game for the Nintendo DS. Somehow four
paths swarming with Mr. Demons minions converging in the center of the screen ended up as a modular knitted bag pattern. Its not
very complicated, but I think its clever. Maybe. A little.
Windmill Bag

Yarn: Sugar and Cream or other worsted weight cotton yarn. I used three colors, less than one ball of each, but color choice is up to
you.
Sticks: US 6 straights and DPNs, or you can do the whole thing on DPNs if you like.
Notions: Split ring stitch marker, tapestry needle or crochet hook for seaming.
Gauge: Not really critical, knit at a gauge you feel is comfortable for you.
Finished Size: My tape measure is lost, but the finished product will depend on your gauge and number of cast on stitches, so
measuring mine wouldnt mean much anyway. Edit 7/3/09 Ive been getting some questions about the finished size of the bag from
some people on Ravelry, so here is a bit more info excerpted from one of responses:
Well for the windmill bag the size will depend on your gauge and number of stitches that you cast on. For mine, I cast on 20 stitches
and was knitting at about 4.5 stitches per inch. The base of the bag will be a square about as wide as two panels, so mine was about
9 inches across on the bottom. As for the height of the bag, that will depend on your row gauge. When the sides are sewn together, it
takes up the same number of inches off the length of the bag as the width of each panel. So if you knit 100 rows for each panel and
get 6 rows per inch, each panel will be about 16.5 inches long, but when you sew up the sides you will lose 4.5 inches of that (the
same width as each panel), so the bag will be about 12 inches deep. You can make a larger bag by increasing the cast on stitches and
increasing the number of rows knit proportionately 20co/100rows > 30co/150rows > 40co/200rows, etcetera. Of course even at the
smallest size the bag will stretch a lot with use if you use a cotton yarn like sugar and cream.
Skills Required: Garter stitch, I-cord bind off, I-cord, and seaming. Too lazy to type up tutorials for I-cord bind off, if you dont know
how, Google does! ^_^
Panel 1
With color 1, cast on desired number of stitches. For mine, I cast on 20. at a standard worsted gauge of about 5 stitches per inch. I
would say that 20 is the minimum for a decent sized bag at that gauge.
Knit in garter stitch for 100 rows (50 garter ridges) or until desired length. Knitting longer will give you a deeper (and maybe more
ridiculous looking) bag. At the beginning of each row, slip the first stitch purlwise with the yarn in front as if to purl, then move the
yarn back through the needles and knit to the end of the row. This will leave a neat braided-look edge that will make picking up
stitches and seaming very easy. After a few rows, mark one side as the right side of your work.
When desired length is reached and a wrong side row has just been completed, start the next row by casting on 3 stitches using the
cable cast on and make a 3 stitch I-cord bind off. Continue until you have three stitches left, then work regular I-cord until the I-cord
is the same length as the rectangular panel. Bind off the I-cord however you like.
Panel 2
With the right side facing and the I-cord off to the left, using color 2 pick up and knit 20 (or whatever number you cast on for panel 1)
stitches along the lower right edge of panel 1.

Continue to knit panel 2 exactly like panel 1.
Panel 3
Knit just like panel 2, except pick up stitches along the lower right edge of panel 2.
Make sure to always pick up your stitches with the right side of the work facing you and the I-cord of the previous panel off to the
left.

Panel 4
Again, knit just like panel 2, picking up the stitches from the lower right edge of panel 3. I used only 3 colors for my bag, so my
fourth panel used all three of them together. To do this, pick up stitches with color 1, join and knit one row color 2, join and knit one
row color 3, then alternate colors each row without breaking the yarn, continuing to slip the first stitch of each row to maintain the
braided edge.
When you finish panel 4, seam the cast on edge of panel 1 to the side of panel 4.

See why I named it the windmill bag now? ^_^
Seaming
Check out my awesome not-MS-paint-because-I-use-a-Mac picture to see how to seam up the sides.

Sew the red sides together, the green sides together, etc. Weave in all the ends. Tie two of the I-cords together in a double knot to
make one handle, tie the other two I-cords together for the other. Yaaaaay you made a bag. Fill it with fun things!



Gobble Coaster - Free Crochet Pattern





I designed this for my 7 month old niece, Danika.

I discovered when I took Danika into the room I stay in while at my parents, the only thing to I had to offer her to
play with was a very plain, crocheted cotton coaster she loved it!

The size and thickness of coasters make it easy for her to grasp and manipulate them. I made this one just for her.
Its bright colors and interesting shape should be quite stimulating for her little brain.

I hope to make more themed coasters for her in the future.



Materials:

Worsted weight yarn (I used Caron Wintuk in Christmas Red, Nutmeg, Jonquil and TLC Essentials in Falling Leaves.)
H hook
yarn needle to weave in ends


Body:

Rnd 1 - With brown, ch 4, join with ss to first ch to form a ring, ch 3, 11 dc in ring, join to 3rd ch in beg ch 3. (12
sts)

Rnd 2 - ch 3, dc in same st, (2 dc in ea st) 11 times. (24 sts)

Rnd 3 - ch 3 dc in same st, (2 dc in ea st) 23 times. (48 sts) Finish off.


Feathers:

Row 1 - (RS) With feather color, attach to body with 1 sc, 18 sc (19 total sc including sc used to attach yarn), turn.

Row 2 - ss in 1st st, (sk 2 sts, 7 dc in next st, sk 2 sts, ss in next st) 3 times, turn.

Row 3 - sc in 1st st, (hdc, sk next st, 7 dc in next st, sk next st, hdc, sk next st)2 times, hdc, 7 dc in next st, sk
next st hdc, sc, ss to the ss, finish off.


Head:

Row 1 - (RS) With brown, (RS) attach with sc 3 sts to the left of feathers, 3 sc (4 total sc including the sc used to
join yarn), ch 1, turn.

Row 2 - 4 sc, ch 1, turn.

Row 3 - 2 sc in 1st sc, 2 sc, 2 sc in next sc, ch 1, turn.

Row 4 - 6 sc, ch 1, turn.

Row 5 - sc 2 tog, 2 sc, sc 2 tog, ch 1, turn.

Row 6 - (sc 2 tog) 2 times, finish off.


Beak:

Row 1 - (RS) With yellow, attach with sc to head, sc once more (2 sc total), ch 1, turn.

Row 2 - sc 2 tog, finish off.


Wattle:

*top stitch - insert hook where specified, pull up a loop through piece and the loop on hook.

(RS) With red, top st in same st on the head that you did the first beak st in, which will be the top of the beak. Then
top st in the same st you did the 2nd beak stitch in, ch 2, finish off.


Feet:

(RS) Attach yellow with a ss to body (4 sts from bottom of feathers), ch 4, 3 sc in 2nd ch from hook, ss in same st,
finish off.

Repeat for second leg, 2 sts over (left of first leg).
P O S T E D B Y A M B E R A T 7 : 5 4 P M
E M A I L T H I S B L O G T H I S ! S H A R E T O T WI T T E R S H A R E T O F A C E B OO K
L A B E L S : C R OC H E T P A T T E R N S , K N I T / C R OC H E T


Materials
4 mm Crochet hook (US G/6 UK 8)
Double knit yarn in contrasting colours about 120 m/130 yards for the wedges, 45 m/49 yards for the lids and 30 m/32
yards for crocheting the lids to the wedges
A yarn needle for working away your tails of yarn
About twice as much stuffing as you think you will need
Abbreviations
US Terminology used
{You can see a US/UK comparison chart for hooks and terminology here.}
Addition
al Notes
The initial ch
sts in each
row/round are
NOT counted
as stitches.
Instruc
tions
Wedges
(Make 12)
1. Ch 2. Sc x 3 in 2
nd
ch from hook. Ch 1 and turn. (3)
2. Sc inc in each st. Ch 1 and turn. (6)
3. * Sc inc, sc* x 3. Ch 1 and turn. (9)
4. * Sc inc, 2 x sc* x 3. Ch 1 and turn. (12)
5. * Sc inc, 3 x sc* x 3. Ch 1 and turn. (15)
Ch Chain
Slip stitch
Sc Single crochet
Sc inc Single crochet increase
St/sts Stitch/stitches
* Repeat all instructions between asterisks the amount of times specified.
6. * Sc inc, 4 x sc* x 3. Ch 1 and turn. (18)
7. * Sc inc, 5 x sc* x 3. Ch 1 and turn. (21)
8. * Sc inc, 6 x sc* x 3. Ch 1 and turn. (24)
9. * Sc inc, 7 x sc* x 3. Ch 1 and turn. (27)
10. * Sc inc, 8 x sc* x 3. Ch 1. (30)
Fold the half-circle in half and join the open side of the resulting wedge together by making 9 scs along this edge. You will
effectively be working one sc through both layers of each row. When you get to the end, ch 1 and bind off.
Hint: place the initial tail of yarn INSIDE the wedge before closing it, giving you one less tail of yarn to sew in at the end. To
eliminate the final tail of yarn, insert your hook into one of the stitches at the pointy end of the wedge (from the inside of the
wedge to the outside) and pull the final tail of yarn through to the inside of the wedge. If that doesnt make sense, the Mini
Crochet Amish Puzzle Ball Pattern has some photos of these steps.
If you want to, you can turn the resulting wedge inside-out so that you dont end up with a seam. I personally prefer (and
recommend) the seam as it helps the Puzzle Ball to interlock better when assembled.
Alternative way to make the wedges:
If you dont want a seam at all, work the wedges in a spiral. To do this, simply skip the ch-1 and turn at the end of each
round and make the first st of the next round in the first st of the current one. I would suggest using a piece of yarn as a
running stitch marker to make sure that you know when every new round begins. When you get to the end of round 10, sl st
in the next st and bind off.
Chain of lids
(Make 3)

1. Ch 2. Sc inc in 2
nd
ch from hook. Ch 1 and turn (2)
2. Sc in each st. Ch 1 and turn. (2)
3. Sc inc in each st. Ch 1 and turn. (4)
4. Sc in each st. Ch 1 and turn. (4)
5. Sc inc, 2 x sc, sc inc. Ch 1 and turn. (6)
6-9. Sc in each st. Ch 1 and turn. (6)
10. Sc2tog, 2 x sc, sc2tog. Ch 1 and turn. (4)
11. Sc in each st. Ch 1 and turn. (4)
12. Sc2tog x 2. Ch 1 and turn. (2)
13. Sc in each st. Ch 1 and turn. (2)
14. Sc2tog.
Now repeat rows 1 14 THREE more times. This will give you a chain of 4 lids. On the very last lid of the chain, ch 1
and bind off.
Hint: If you are going to use the lid colour (so the same colour) to attach the wedges to the lids, dont bind off. Just
continue with the assembly instructions below. It just saves having to work away another tail of yarn.
Assembling the segments


Use the yarn you used for the wedges or a third, different colour if you prefer. If you are using a new colour, start with a slip
knot already on your hook.
You will be attaching 4 wedges to each chain of lids, working up the chain of lids on one side and down the other side,
stuffing as you go.
You will be working into each st of the wedge opening and each row of the chain of lids. See the section below if you are
unsure about the placement of the stitches in the rows of the lids.
So, place your first wedge behind the first lid on the left (with the sc seam of the wedge to your right see photo below) and
insert your crochet hook through the first st of the chain of lids and the first st of the opening of one of the wedges. {If you
have turned your wedge inside out, or you have worked it in a spiral, start on any st around the top of the wedge.} Work a sc
through both layers. Continue working through each row and st of both layers in this way until you have worked 15 scs.
Join the next wedge to its lid in the same way and continue until you have worked one side of all 4 wedges and lids.
Now you will be closing the wedges. Insert your hook into the same (last) st of the 4th lid and the next st of the 4th wedge
and make a sc. Continue working through each row and st, stuffing (see below) as you go, and making 15 scs along the
other side of each of the 4 wedges. When you reach the last st, of the 1
st
wedge, join to the first st with a sl st and bind off.
Use the tail to join the tips of the first and last wedges together.
Alternatively you can sl st them together before binding off, which is what I prefer. To do that, simply sl st in sts 16 and 15
of the sts around the top of the 4th wedge (in that order), so the stitches at the pointy end, and then sl st in the first and
second sts of the first wedge. Bind off and work away your tails.

Repeat this whole procedure for all 3 groups of 4 wedges.
When your segments are all nicely stuffed and neatly finished off, use them to build your puzzle ball!
Having trouble lining up the lids and the wedges?
Although the lids only have 14 rows, there are 15 holes along the side of the lid. This is because the chain st you work the
sc inc into in the first row also forms a hole. So, in essence, you are working into that ch st and then into each of the 14
rows. I have included a numbered photo below to help explain this. It is numbered starting from the sc2tog of row 14 ( on
the right), where you will start attaching the lid to its wedge, through to the initial ch st of row 1 (on the left), and then back
again around the bottom of the lid. I hope this eliminates a few questions.

A word about Stuffing
This ball EATS stuffing! And I have noticed that people tend to think they have overstuffed the ball because the wedges are
quite fat and the segments super snugBut the ball will stretch over time and to get the best results you want to stuff it nice
and full! If you use too little stuffing the segments wont sit together as well and the ball is more likely to become lifeless after
a lot of playing. Just dont stuff it so much that it becomes holey.
Building your Crochet Amish Puzzle Ball

Now, because this is a puzzle, I am not going to explain how you assemble the ball. But I have included a photo of how the
first 2 segments should interlock and a photo of what the ball should look like once assembled.
All you have to do is figure out where the third segment goes. If you really get stuck, Google it

Crochet Amish


Chocolate Raspberry Mousse Cake

Flourless Chocolate Cake Layer:
7 ounces semi-sweet chocolate, finely chopped
6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

Preheat oven to 325 degrees Fahrenheit. Prepare a 9" springform pan or heart shaped springform pan by removing
and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of
the pan with butter.

Place chocolate and butter in a large heatproof bowl. Prepare a double boiler by filling a saucepan with 1" of water and
setting it over low heat on the stove. Set the chocolate filled bowl over the pan and allow the chocolate and butter to melt
slowly, stirring often. Remove melted chocolate from stove top and allow to cool for about 5 minutes. Stir in the vanilla and
egg yolks.

Whisk egg whites and salt until foam forms. Sprinkle in about 1/2 of the brown sugar and whisk until combined. Add the
rest of the brown sugar and whisk to soft peaks (pick up the whisk and the eggs should form a peak but flop over.) You can
use a stand mixer or handheld mixer for this process if you desire, just don't over beat the eggs or they will become like
Styrofoam.



Gently fold 1/3rd of the egg whites into the chocolate mixture. Fold in remaining egg whites being careful to not deflate the
egg whites. Pour batter into the prepared pan. Bake for 15-18 minutes. The cake will have risen, the edges will look set,
and the center will spring back when touched. Set aside to cool for one hour. Once cooled, the cake will sink down in the
center. NOTE: The toothpick test does not work with this cake. Just follow the instructions above. You can see the top of
the cake pictured at right is all one color, there are no wet spots (darker areas.) That is what you'll look for.

Chocolate Mousse Layer:
1 1/2 cups heavy whipping cream
12 ounces semi-sweet chocolate, finely chopped
3 tablespoons water
3 tablespoons sugar
3 egg yolks, room temperature



Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl. Click here for detailed instructions. Pour
water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a
simple syrup. Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup.
Slowly drizzle in the remaining simple syrup continually whisking. Combine eggs with melted chocolate, stirring until well
incorporated. Heat chocolate mixture in the microwave for 15 seconds then stir. Add one third of the whipped cream and
whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy. Pour mousse over the chocolate cake
layer. Spread evenly over top then refrigerate the cake for 30 minutes.

White Chocolate Raspberry Mousse:
1 tablespoon water
1 teaspoon unflavored gelatin
16 ounces frozen raspberries
1 tablespoon sugar
6 ounces white chocolate, finely chopped
1 cup heavy whipping cream

Garnish:
8 ounces fresh raspberries, rinsed and patted dry


Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom. Pour frozen raspberries into
the bowl of a food processor and puree. Pour puree into a fine mesh strainer set over a bowl. Allow the raspberry juice to
drip into the bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids. Pour raspberry juice
into a small saucepan. Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces
to 1/2 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put chopped
white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until melted and smooth.

Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining
whipped cream until light and fluffy. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3
hours.


Remove from refrigerator. Run a thin knife or offset spatula around the edge of the pan. Release the latch on the pan and
carefully remove the metal ring from the cake. Set on a cake stand. (I usually put a dab of frosting or something on the
plate to hold the cake in place.) Arrange raspberries in a heart on top of the cake just before serving.

Cake (without raspberry garnish) will keep in the refrigerator for up to 5 days. Keep in a cake dome to keep refrigerator
smells out. Serves 8-12.
- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-
raspberry.html#sthash.zeckrHTB.dpuf


Spinach Artichoke Frittata Trees (makes 6)



Ingredients:

1 teaspoon olive oil
2 cups fresh spinach, torn into small pieces
1/4 marinated artichokes, finely chopped
1 clove garlic, minced
(I used a clove or roasted garlic)
4 large Eggland's Best eggs
1 tablespoon heavy whipping cream or milk
1/4 cup grated Parmesan cheese
pinch of salt
optional, a dash of black pepper
butter, to grease mold


Special Supplies Needed:

1 silicone Christmas tree mold

Instructions:

Preheat oven to 350 degrees Fahrenheit.



Pour olive oil and minced garlic in pan and heat over medium heat until garlic begins to sizzle.
Add torn spinach leaves and chopped artichokes and saute until spinach is wilted. Allow to cool
completely.

If using roasted garlic, like I did, just toss it in with the spinach and artichokes.



Whisk together the eggs, whipping cream, Parmesan cheese, salt and black pepper, if using.
Toss in the spinach artichoke mixture. Pour an equal amount into each silicone Christmas tree
mold cavity.



Set mold on a baking sheet, for stability. Bake for 24-26 minutes until puffed and slightly
browned.



Immediately, turn mold over and allow the frittata trees to fall out. They will just fall right out so
be careful when you turn it over. Serve immediately.


Thanks for sharing this on Pinterest, Facebook,
your blog, etc. by using the buttons below.
- See more at: http://www.hungryhappenings.com/2013/12/spinach-artichoke-frittata-
Christmas-trees.html#sthash.1d8onCFs.dpuf

A Betty Crocker pound cake mix is used to make this Rainbow Piata Cake that is hollowed out to
allow room for lots of candy inside. Decorated with a rainbow of fondant, this cake would be perfect
to celebrate just about any occasion.


HERE IS HOW TO MAKE THIS COLORFUL, FUN, SURPRISE
CAKE...



Preheat oven to 350F. Grease two 9" round baking pans with shortening. Dust pans with flour and
tap to remove excess.

Beat cake mix and softened butter on low speed until combined. Add water and eggs and beat on
low to combine. Mix on medium speed for 2 minutes. Equally divide batter among the two round
cake pans (13 ounces in each.) Bake for 22-26 minutes until a toothpick in the center comes out
clean. Cool in pans for 10 minutes, then remove and cool completely on a cooling rack.





Measure and cut cakes in half, so you have four rainbow shaped cakes. Set the cakes on top of
each other to make sure they are all the same size. If not, cut off any excess.





Set two of the rainbow shaped cake pieces aside. Lay the two remaining cakes flat on a cutting
board. Trim off the rounded tops of each cake so that these cakes can be sandwiched flat in
between the other two cakes. Then, use a sharp knife to cut a smaller rainbow shape out of the
centers of these two cakes, making a well for the candy.





Remove all the scraps and crumbs from your work surface, leaving your two cut-out cakes and two
whole cakes.





Pipe Betty Crocker Cake Icing onto one side of a cut-out cake. Place the flat side of one whole cake
on top of the icing. Pick up the stacked cakes and turn it upside down, so that the whole cake is
now on the bottom and the cut-out cake is on top. Pipe icing along the edge of the cut-out cake, and
carefully pick up the other cut-out cake and set it on top.





Pour candy into the cut out area of the cake, filling the hole completely, so that there is no room for
the cake to sag once it's upright. Pipe icing around the edge of the top cut-out cake.





Place the flat side of the final cake layer on top. If needed, pipe any remaining icing in between the
cake layers to fill in any gaps.





Cut a piece of cake board the size of the bottom of the rainbow cake. Pick up the cake and turn it so
that the rainbow is facing you, not laying flat, and set the cake on the board. Use a tub of Betty
Crocker Rich and Creamy Vanilla Frosting to frost the cake, making it as smooth as possible.





Color 16 ounces fondant light blue. This will be the sky and it looks good with streaks of darker blue
throughout, so there's no need to completely mix the coloring into the fondant.





Lightly grease a cutting board or counter with shortening and roll out fondant into a large rectangle.





Pick up fondant and drape it over cake.





Smooth out fondant.





Cut off any excess fondant from edges of cake. Set cake on a larger cake board. You can use a
dab of frosting to hold it in place, if needed.





Create a rainbow by coloring pieces of fondant (about 1 ounce each) using violet, indigo, blue,
green, yellow, orange and red coloring. Roll each color into a long log. Set the baking pan used to
bake the cake, upside down. Starting with the red fondant, set one log on the pan along the top
edge. Set the orange log next to the red. Your fondant pieces may stick to each other if they are a
bit sticky. If they don't stick, use a small amount of water as edible glue.





Continue to add rainbow stripes, adding yellow, green, blue, indigo, then finally violet. Cut across
the fondant logs in the middle of the cake pan, so your rainbow is the same size as your cake.
Remove excess fondant.





Smooth out the rainbow, pressing all the pieces together. Brush one side of the rainbow lightly with
water.





Carefully pick up rainbow and press the side that has been brushed with water up against the
fondant covered cake. Hold the rainbow in place for about a minute until it adheres to the cake.





To make clouds, pinch off varying sizes of white fondant, roll them into balls. At the end of each
side of the rainbow, stack the fondant balls into cloud formations.





Once the clouds are completed your cake is ready to be displayed. I cut my larger cake board to
look like a cloud, and set it on a piece of blue sky paper for added affect.







To serve cake, cut and allow candy to fall out. I made a cut in the center of the cake in order to get
a nice photo but found that by doing so my candy got covered in crumbs. I suggest you start by
cutting off one end of the rainbow cake, allowing the candy to spill out of the cake for more of
a piata like effect.







Team Tablespoon was super excited to find Beth's amazing creations on her
blog,hungryhappenings.com. So, as you can imagine, we are geeked out to have her as a guest
blogger. Check out her Tablespoon profile to see these awesome noms that she made just for us!








Rainbow Pinata Cake
INGREDIENTS
1
box (16 oz) Betty Crocker pound cake mix
1/4
cup (1/2 stick) butter, softened
2/3
cup water
2
large eggs
shortening
to butter pans and counter
flour
to dust pans
1
can Betty Crocker cake icing
2
cups assorted candy
1
container Betty Crocker Rich and Creamy Vanilla Frosting
24
ounces white fondant
paste
or gel food coloring - red, orange, yellow, green, blue, indigo, violet
SUPPLIES
NEEDED
2
white coated cake boards
DIRECTIONS
1. Preheat oven to 350 F. Grease two 9 round baking pans with shortening. Dust
pans with flour and tap to remove excess.
2. Beat cake mix and softened butter on low speed until combined. Add water and
eggs and beat on low to combine. Mix on medium speed for 2 minutes. Equally
divide batter among the two round cake pans (13 ounces in each.) Bake for 22-26
minutes until a toothpick in the center comes out clean. Cool in pans for 10 minutes,
then remove and cool completely on a cooling rack.
3. Measure and cut cakes in half, so you have four rainbow shaped cakes. Set the
cakes on top of each other to make sure they are all the same size. If not, cut off
any excess.
4. Set two of the rainbow shaped cake pieces aside. Lay the two remaining cakes flat
on a cutting board. Trim off the rounded tops of each cake so that these cakes can
be sandwiched flat in between the other two cakes. Then, use a sharp knife to cut a
smaller rainbow shape out of the centers of these two cakes, making a well for the
candy.
5. Remove all the scraps and crumbs from your work surface, leaving your two cut-out
cakes and two whole cakes.
6. Pipe Betty Crocker Cake Icing onto one side of a cut-out cake. Place the flat side of
one whole cake on top of the icing. Pick up the stacked cakes and turn it upside
down, so that the whole cake is now on the bottom and the cut-out cake is on top.
Pipe icing along the edge of the cut-out cake, and carefully pick up the other cut-out
cake and set it on top.
7. Pour candy into the cut out area of the cake, filling the hole completely, so that there
is no room for the cake to sag once its upright. Pipe icing around the edge of the top
cut-out cake.
8. Place the flat side of the final cake layer on top. If needed, pipe any remaining icing
in between the cake layers to fill in any gaps.
9. Cut a piece of cake board the size of the bottom of the rainbow cake. Pick up the
cake and turn it so that the rainbow is facing you, not laying flat, and set the cake on
the board. Use a container of frosting to frost the cake, making it as smooth as
possible.
10. Color 16 ounces fondant light blue. This will be the sky and it looks good with
streaks of darker blue throughout, so theres no need to completely mix the coloring
into the fondant.
11. Lightly grease a cutting board or counter with shortening and roll out light blue
fondant into a large rectangle.
12. Pick up fondant and drape it over cake. Smooth out fondant. Cut off any excess
fondant from edges of cake. Set cake on a larger cake board. You can use a dab of
frosting to hold it in place, if needed.
13. Create a rainbow by coloring pieces of fondant (about 1 ounce each) using violet,
indigo, blue, green, yellow, orange and red coloring. Roll each color into a long log.
14. Set the baking pan used to bake the cake, upside down on your counter. Start with
the red fondant, set one log on the pan along the top edge. Set the orange log next
to the red. Your fondant pieces may stick to each other if they are a bit sticky. If they
dont stick, use a small amount of water as edible glue.
15. Continue to add rainbow stripes, adding yellow, green, blue, indigo, then finally
violet. Cut across the fondant logs in the middle of the cake pan, so your rainbow is
the same size as your cake. Remove excess fondant.
16. Smooth out the rainbow, pressing all the pieces together. Brush one side of the
rainbow lightly with water. Carefully pick up rainbow and press the side that has
been brushed with water up against the fondant covered cake. Hold the rainbow in
place for about a minute until it adheres to the cake.
17. To make clouds, pinch off varying sizes of white fondant, roll them into balls. At the
end of each side of the rainbow, stack the fondant balls into cloud formations.
18. Once the clouds are completed your cake is ready to be displayed. I cut my larger
cake board to look like a cloud, and set it on a piece of blue sky paper for added
affect.
19. To serve cake, cut and allow candy to fall out. I made a cut in the center of the cake
in order to get a nice photo but found that by doing so my candy got covered in
crumbs. I suggest you start by cutting off one end of the rainbow cake, allowing the
candy to spill out of the cake for more of a piata like effect.
20. NOTE: When you create a candy filled cake, the candy inside will become moist as
it sits inside the cake. I suggest you choose candies that will keep their shape once
moist. Sour candies did not hold up well and got quite soft and sticky. I thought
loose candies would be nicer, but realized after I cut the cake that wrapped candies
would work really well. I suggest wiping the packages off with a damp paper towel,
then drying them before adding them to the cake.
21. Mozzarella Cheese Filled
Hearts (makes 12)
22. with Roasted Red Pepper Pesto
23.
24. I ngredients:
25.
26. Cheese Filled Hearts:
27. flour for dusting cutting board
28. 1 refrigerated pie crust (1/2 of a 15 oz. box ), thawed
1/4 inch thick slices of mozzarella cheese
1 egg white
optional, 1-2 tablespoons freshly grated Parmesan cheese

Roasted Red Pepper Pesto:
12 ounce jar of roasted red peppers, drained and patted dry
1 teaspoon minced roasted garlic
2 ounces chopped roasted and salted almonds
1 tablespoon chopped flat leaf Italian parsley
1/2 teaspoon fresh squeezed lemon juice
3 tablespoons freshly grated Parmesan cheese
2 tablespoons Extra Virgin Olive Oil
salt and pepper, to taste

Supplies Needed:

cutting board
2 heart shaped cookie cutters (2 1/2" and 1 1/2" cutters)
rolling pin
pastry brush
baking sheet lined with parchment paper (needs to fit in your freezer)
food processor, blender, or knife

I nstructions:

29.
30.
31. Unroll pie crust onto a large cutting board. Cut 24 hearts using the larger heart cutter, re-rolling dough as needed.
32.
33. Cut 12 hearts using the smaller heart cutter out of the mozzarella cheese slices.
34.
35. Brush egg white over one dough heart, place a mozzarella cheese heart in the center, top it with a second dough heart, press the edges of the
dough together. Repeat.
36.
37.
38.
Crimp edges of hearts with a fork.


39.
40.
41. Brush tops of ravioli with egg white. Place on a parchment paper lined baking sheet.
42.
43. Optional: Sprinkle Parmesan cheese over the tops of each heart. If you prefer you can brush the egg white in a heart pattern on the dough and
sprinkle the cheese over top or just leave them plain. I personally like how they look and taste completely covered in the grated Parmesan
cheese.
44.
45.
46.
47. Freeze hearts for 15-20 minutes. Meanwhile, preheat oven to 400 degrees and make pesto.
48.
49.
50.
51. Puree roasted red pepper, roasted garlic, roasted almonds, parsley, lemon juice, and 3 tablespoons of parmesan cheese in a food processor,
keeping puree somewhat chunky. Add oil and puree just to incorporate the oil. Season with salt and pepper, to taste. Pour into a small serving
bowl.
52.
53. If you don't have a food processor, you can use a blender. If you have neither, then just chop everything really fine and mix it together by hand.
54.
55. The pesto can be made up to a few days ahead of time and kept covered in the refrigerator.
56.
57.
58.
59. Remove the hearts from the freezer and bake for 8-12 minutes until golden brown. Be sure to keep an eye on them during
the last few minutes of baking. If the cheese begins to ooze out of the pie crust hearts, remove them from the
oven. If some cheese does ooze out, you can cut it off using a knife.
60.
61.
62.
63. Serve hot alongside the pesto or marinara sauce.

If you'd like a similarly easy dessert, why not use the second pie crust from the box to make these...


64. - See more at: http://www.hungryhappenings.com/2013/02/Valentine-food-cheese-filled-
hearts.html#sthash.wIgrxoQ2.dpuf