How rainbow sprinkles are made

From Food Insider:

Rainbow cake sprinkles have been around since the late 18th century, when French candy chefs used them as decorations. Today, liquid food coloring, shortening, and sugar are mixed in hot water to form the sprinkle's colorful dough. Long strands of the dough are broken into the tiny shapes we see on cakes, doughnuts, cookies, and ice cream.

(via Laughing Squid)

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We've reached peak avocado toast with this chocolate bar

I'm pretty sure L.A.'s Compartés Chocolatier didn't stop to think if they should when they made their latest creation, the avocado toast chocolate bar ($9.95 each). In the video, you'll see to make this limited-edition bar that they literally throw avocado and toast into white chocolate.

Creamy white chocolate blended with premium California avocados and crunchy bits of caramelized toast create a crunchy, sweet unique chocolate sensation unlike anything you've ever tried before!

As much as I'd like to pooh-pooh this oddball mashup candy, I would totally try it. What can I say? I'm weak for weird sweets.

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Watch how to make hard candy that has a sunflower inside

Greg at Public Displays of Confection created this delightful honey-flavored crystal candy with a sunflower pattern inside. It's really cool to see how they did it. Read the rest

How it's made: hard crystal candies with cherry-flavored roses inside

From Tallahassee, Florida's Lofty Pursuits who offer these "handmade artisinal candies" at $6 for a 2.75oz bag:

A new technique for a new effect in our image candies. These Crystal Roses are formed from nothing but hot sugar, and flavors. This is the first in a series of candies using this kind of design.

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How to make a giant carrot-shaped carrot cake for Easter

Yolanda Gampp of the YouTube channel How To Cake It demonstrates how to make a giant carrot-shaped carrot cake that's perfect for Easter or just for a spring party. Read the rest

Macabre chocolates: bird skulls, conjoined fetal skulls, and dolls-head lollies

Annabel Lector of Conjuror's Kitchen makes rather spectacular, macabre chocolates: gilded crow's skulls, kitten's skulls, conjoined fetal skulls, barn owl skulls and even a chocolate life-mask of Vincent Price and doll head lollipops. (via Wil Wheaton) Read the rest

Adorable little Star Wars desserts offered at L.A. restaurant

The Star Wars merchandise machine is in full death-march, and we're already sick of the Force-sploitation. But this offbeat little gimmick has us smiling--and jonesing for some sweets. Read the rest

HOWTO make zombie chocolate bunnies and undead eggs for Easter

At the Criminal Crafts blog, a fun tutorial on "pairing zombies with a fuzzy pastel holiday," through delicious zombie bunny rabbits and haunted eggs. There's a photo gallery here.

(via Boing Boing Flickr Pool) Read the rest

21 lb layer cake containing three pies

Chef David Lowery created this "Cherpumple" -- a "dessert version of the turducken," composed of "CHERry, PUMpkin and apPLE pie," baked into three separate cakes, then assembled into an enormous layer cake.

Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken. Will be doing this again.

Sunday Brunch Cherpumple

(via Neatorama) Read the rest