Best Stranger Things Ring Pop Cakes Recipes

STRANGER THINGS RING POP CAKES

Steps:

• WHAT YOU WILL NEED:.
• White cake, buttercream frosting, royal icing, shortbread, white candy melts, silver sugar beads, silver powder paint and unflavored vodka (to paint on the powder paint).
• WHITE CAKE:.
• Preheat oven to 350 degrees F.
• In a large bowl, sift flours, baking powder, and salt. Set aside.
• In stand mixer, cream together butter and sugar. Once creamed, add egg whites.
• In a glass, whisk together vanilla and milk. Begin adding flour mixture to the butter, sugar and egg batter, alternating with the milk mixture, whisking just until incorporated.
• Mix until just combined, being careful not to over-mix.
• Pour batter into two buttered and floured 9-inch pans. Bake in preheated oven until a tester, inserted into the cake, comes out clean, about 30 minutes.
• Out of the oven, cool the pans for 10 minutes before removing from baking sheet. At which point, they should be covered and chilled until ready to use.
• BUTTERCREAM FROSTING:.
• In a stand mixer, beat room-temperature butter until fluffy.
• Add icing sugar one cup at a time. Then add whipping cream and salt and mix until combined.
• SHORTBREAD BASE:.
• Heat oven to 350 degrees F.
• In a stand mixer, cream butter and powdered sugar. Add vanilla and flour and mix until dough ball forms. Roll out and cut out circular shapes, ring holes and a thin pipe shapes (as shown in photos). Place them on parchment-lined baking sheet and bake 6-8 minutes until just golden brown.
• Once cooled, assemble using royal icing. (NOTE: I used a clean Dremel tool to perfect the edges and drill-out lock and key sections of my bases. Purchasing one to using only for baking has been a great investment.).
• ASSEMBLY:.
• Remove chilled cakes from fridge. Using a serrated blade, remove every edge and brown section, leaving only the fluffy white cake interior.
• Crumb into bowl and mix in buttercream frosting. From into 2-3 inch balls and freeze on a parchment-lined sheet.
• Once frozen, take out one at a time. Using a sharp blade, slice into a ring pop diamond form and set back into freezer.
• Melt white candy melts and insert a sharpened wooden dowel into the end base of the diamond cake ball and dip it into the melted candy melts. Tap gently until all excess has dripped off and have a toothpick handy to pierce any air bubbles.
• Stick base of wooden dowel in a foam carton so the diamond won't be disturbed.
• Once set, remove from wooden dowel. Using a little melting chocolate, adhere it to the shortbread cookie base. Once set and firm, chill for another 10 minutes and decorate with royal icing, sugar beads and silver powder paint.
• (NOTE: I worked with each one at a time and kept whatever I wasn't working on in the fridge for ensured rigidity of the diamond.).

STRANGER THINGS WAFFLE HEART COOKIES

Steps:

• For Waffle Cookies:.
• Pre-heat oven to 350 degrees F and plug in waffle iron.
• In a stand mixer, cream sugars and butter until fluffy. Add eggs one at a time. In a glass, mix buttermilk and vanilla. In a third bowl, mix dry ingredients, flour, salt and baking soda. Alternate mixing dry ingredients and milk mixture into your batter. Lastly, add food coloring until batter is a golden Eggo yellow.
• The next step will depend on how hot your griddle is. Mine ran very hot and was vintage, so it didn't have an adjustment setting, so my cook time had to be very short. I placed a heaping half cup of the batter onto my greased waffle iron and cooked for thirty seconds (any longer and it would brown too much and lose the Eggo coloring I was going for). After all of my cookies were pressed, I placed them on several baking sheets and baked in the oven for ten minutes each.
• For Buttercream Butter Pat:.
• In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt and desired color (enough yellow food coloring to turn the frosting to a butter-yellow) and whip until very pale and airy. Scoop into a butter-shaped mold created with cardboard and tape, then lined with parchment and chill in freezer until hard. Remove from mold and slice into 1/8-inch thick slices and use heart-shaped cut-out to create your butter pats. This can be done separately and frozen until ready to apply.
• For Syrup:.
• Mix all ingredients in a microwave safe bowl. If mixture is too thick or grainy, heat in microwave at 15 second intervals until desired syrup consistency is reached. Place in piping bag with 1/8-inch circular opening and drizzle over waffle cookies in a continuing 'S' pattern.