Flamingo Pink Mixer Giveaway!

Flamingo Pink Mixer

Happy, Happy Love Day, friends!

I’m excited to tell you that you will be seeing a lot more of me around here in about 3 weeks, as I finish up the all of the photography for my book. Once the photography has been submitted, I look forward to blogging like a crazy woman. I’ve missed you! It’s been a crazy year, working on this book, but I’m so eager to see it all come together–I can’t wait to share it with you (even a sneak peek!).

So to say thank you for being so patient with my absence, and because it’s the pinkest day of the year, I thought I would give away a  Kitchenaid 4.5 Qt Stand Mixer in this amazing Flamingo Pink shade, to one lucky reader!

Flamingo Pink KitchenAid Mixer

While the giveaway details are the same as always, I’m trying out a new system for managing the giveaway, so it should be as smooth as can be to enter. xo

a Rafflecopter giveaway

Good luck, and I hope you’re being adored to smithereens today!

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A Birthday + Pink Mixer Giveaway! {Winner Announced}

And the winner of the Pink KitchenAid 5 QT Mixer Giveaway is . . .

#3309 Jenny Holiday: ”If I were a cake…. The Pink Champagne Cake at the Madonna Inn in San Luis Obispo, CA!! The pink curls on top remind me of a hairdo I had for my cousin’s wedding! :)”

Congratulations, Jenny! You will also be notified by email.

I will be back soon with another sweet recipe to share!

. . .

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It’s my birthday!

I’m one of those people who love to make a big deal out of birthdays (even my own), so I couldn’t let today happen without celebrating with you in some way. That’s why I’m giving one of you an it’s-my-birthday gift — this super awesome, pink KitchenAid Komen Foundation Artisan Series 5-Quart Mixer! It’s my favourite colour of the KitchenAid collection, and the one I use every day. Needless to say, it brings me infinite joy!

Giveaway is now closed. 

TO ENTER: 

To enter this giveaway, simply answer the following question in the comments section of this post:

If you were a cake, what kind would you be?

Surely there’s a cake that epitomizes your personality: vanilla birthday cake? opera cake? carrot cake? upside down pineapple cake?

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Winners will be announced Tuesday, July 30th, 2013.

Best of luck to you and Happy Birthday to me!

*This giveaway is sponsored by Sweetapolita. 

I’ll see you very soon with another recipe!

 

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Sweetapolita’s Happy Summer Giveaway! {Winner Announced}

The winner of Sweetapolita’s Happy Summer Giveaway is . . .

#1427 Molly @ Bakelette: “ICE CREAM! Yum!”

Congratulations, Molly! You will also be notified by email.

I will be back very soon with another recipe!

. . . 

clockwise from top left: cuisinart soft serve ice cream maker, nostalgia electrics cotton candy maker, babycakes mini cupcake maker, rice melamine teaspoons, pink kitchenaid mixing bowls

Hello, my friends!

Okay, so it’s not exactly summer yet. But soon (let’s hope). I thought it would be fun to do another giveaway of some of my best-loved treasures, and with summer almost here, it seems like a perfect reason to celebrate. I’m excited to be giving away all of the gifts shown above to one lucky reader as a little thank you for your awesomeness (I just wish I could give every reader these prizes, because you are all amazing and appreciated!).

So again, here’s what one reader will win:

Seriously happy, summertime kitchen-fun.

Hooray! 

Giveaway is now closed. 

TO ENTER:

To enter Sweetapolita’s Happy Summer Giveaway, simply answer the question below in the comments section of this post.

What’s your best-loved summer treat? 

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Giveaway open worldwide.
  • Winners will be announced here on the blog on Wednesday, June 5th, 2013.

*Giveaway sponsored by Sweetapolita 

I’ll see you soon with another recipe!

Best of luck!

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Cheesecake Party Pops

Cheesecake Party Pops via Sweetapolita
So far this “spring” seems to be party-filled in our family — cakelet birthdays, little-cousin birthdays, a baby shower and more. And it seems that, for some reason, I’ve been feeling the need to add cheesecake pops to the mix for every party I attend. I love making them because no two batches of cheesecake pops look the same — you can flavour the cheesecake any way you like (I did these chocolate banana pops for a recent sock-monkey-themed party — so fun!) and pair it with any colour scheme and decorative flags for some festive flair. Essentially you can tailor-make every batch to any event, and, just like their cute-as-can-be cousin, the original cake pop, they seem to be a crowd-pleaser wherever they go. Who doesn’t love a pretty little cakey treat on a stick?

Cheesecake Party Pops via Sweetapolita

For this batch (which was a trial run of what I’ll bring to my cakelet’s upcoming Princess birthday party), I went with a classic cheesecake flavoured with Princess Cake & Cookie Bakery Emulsion and coated them in Wilton’s Pastel Colorburst Candy Melts (here’s a progress shot). The emulsion gives the cheesecake an elevated vanilla taste with a hint of citrus, and the cheesecake base is more rich than sweet, so the super-sweet candy coating is like a blanket of happy wrapped around the creamy cheesecake. Plus, they just look so darn cute!

Sweetapolita

Speaking of so darn cute, Neve was more concerned with putting them in their own paper candy liners than eating them, which is probably a good thing. Before inserting the lollipop sticks in the cheesecake pops, I made the little pink polka dotted flags by simply wrapping a piece of washi tape (paper crafting tape) around the tops, sticking the two sides together and snipping a little decorative “v” from each one. It’s definitely a quick and easy way to instantly turn any pop into a party.

Cheesecake Party Pops

If you find your cheesecake pops looking a little lumpy and bumpy after you coat them with the candy melts, you can dunk them a second time once they set (which happens super-fast), just as you did the first round. This gives them a smoother finish, but a thicker layer of the coating, so it’s personal preference. I did two “coats” on this batch, but I probably could’ve done with just the one. There’s just something about a bowl of melted confetti-filled vanilla candy coating that makes me want to dip everything in sight. I figured it was probably my safest approach to stick with the pops. (“Honey . . . have you seen the kids?” Whoops!)

Cheesecake Party Pops via Sweetapolita

Cheesecake Party Pops are rather addicting to make and eat – I usually make them ahead of time and keep them in the freezer (not airtight, as they tend to crack that way) until needed — they keep exceptionally well, and this way it leaves me time right before a party to make the cake (and they come in handy when you need to sneak a little sugar fix from the freezer). Wrapping them up as little party favours, or even sending with your cakelets to school for class parties, is a fun way to go!

Here’s the recipe:

Cheesecake Party Pops

Yield: Approximately 3 dozen pops

Rich, creamy cheesecake rolled into individual servings on sticks and coated with vanilla candy melts.

Ingredients

    For the Cheesecake:
  • 3 250-gram bars cream cheese, softened
  • 1 cup (200 g) sugar
  • 3 eggs, lightly beaten
  • 1 cup (240 ml) sour cream
  • 2 teaspoons (10 ml) *Princess Cake & Cookie Bakery Emulsion
  • 1/4 teaspoon salt
  • 1/3 cup (45 g) all-purpose flour
  • For the Coating:
  • 3 283-gram bags of Wilton Colorburst Pastel Candy Melts
  • You will also need:
  • Waxed paper
  • 36 lollipop sticks (6-inch)
  • Washi tape (sticky paper tape aka crafting tape) of your choice for flags, optional

Instructions

    Bake the Cheesecake:
  1. Preheat oven to 350°F. Line the bottom of an 8 or 9-inch round springform pan with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth, about 1 minute. Add eggs gradually, beating well after each addition. Stop mixer and scrape sides of bowl, when necessary.
  3. Turn the mixer back on and add the sour cream, followed by the flavouring and salt. Sprinkle in the flour and beat until incorporated, about 30 seconds. Use a rubber spatula to ensure the mixture is well combined, including the very bottom of the bowl.
  4. Pour the batter into prepared cake pan and bake on top of a baking sheet until the centre of cake is set (not jiggly) and top just begins to brown, about 40-45 minutes. Top of cake will crack.
  5. Let cake cool in pan on a wire rack, then chill covered loosely with plastic wrap, for at least 5 hours, or overnight if possible.
  6. Make the Pops:
  7. If making the flags for the pops, cut a piece of washi tape approximately 3-inches long and wrap around the top of the stick, making sure the edges line up before you press it down and adhere the two sides together. Use a sharp pair of scissors to snip a "v" shape from the end. Repeat with all of the sticks.
  8. Remove cheesecake from refrigerator and release outer ring of springform pan. Trim any top or edge crust off using a small, sharp knife. (Ideally there are no brown pieces anywhere on the cake.) Using a tablespoon or small stainless steel cookie scoop (35 mm/1 tablespoon capacity), spoon out 1 ball at a time from the cheesecake, rolling with your hands to create a uniform ball (you will likely have to wipe your hands with a clean, damp cloth after every few) like you would a meatball, and place on waxed-paper-lined baking sheet. Repeat until your baking sheet is full and continue with a second baking sheet until you have used up all of the cheesecake.
  9. Place 1/4 cup of the candy melts in a small microwave-safe bowl or ramekin and microwave until just melted (do not let them burn), about 20 seconds. Stir until smooth. Dip the end of each lollipop stick into the melted chocolate (about 1/2-inch) and insert straight down into the cheesecake ball about 2/3 of the way down. Repeat until you have a stick in every ball. Chill trays for at least 3 hours, or freeze for about 2 hours (but no longer -- you don't want them frozen).
  10. Once the cheesecake pops have been well-chilled and are firm to the touch, fill a microwave-safe bowl or measuring cup (I use a 1-cup glass measuring cup) with candy melts and heat in microwave until melted. Begin with microwaving for 1 minute, stir, then pop back in microwave for 20 second intervals, stirring after each one. Be careful not to burn them.
  11. Remove one tray of the pops from the fridge/freezer and start dipping one at a time, dunking straight down then lifting straight up and out carefully. Holding the pop over the bowl, let excess coating drip back in. Place coated pop stick side up on a fresh piece of wax paper to set. Repeat until you have coated each one.

Notes

*If you can't get Princess Cake & Cookie Bakery Emulsion you can substitute it with 2 teaspoons (10 ml) pure vanilla extract and 1 tablespoon (15 ml) lemon juice.

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Sweetapolita’s Notes:

  • I love using Princess Cake & Cookie Bakery Emulsion in place of vanilla for cheesecake (and oodles of other recipes! For my banana chocolate version I used the same cheesecake recipe, but replaced with Princess Bakery Emulsion with Banana Bakery Emulsion, coated the pops in dark chocolate melts and made little banana flags for the sticks.
  • You can also substitute the emulsion for pure vanilla extract and a tablespoon (15 ml) of lemon juice.
  • I use this 9-inch Springform Pan for the cheesecake.
  • You could use store-bought cheesecake, but just be sure to avoid the graham crust when rolling the balls.
  • I use this small Stainless Steel Scoop for making the actual cheesecake “balls.” 
  • I used Wilton Colorburst Candy Melts for these Cheesecake Party Pops and 6-inch Lollipop Sticks.
  • You can make the cheesecake up to two days in advance (keep refrigerated) and the cheesecake pops up to 2 weeks in advance and keep frozen. I recommend keeping them in large plastic resealable bags closed with the exception of a small opening (so they’re not airtight). Simply pull from freezer and pop into fridge until ready to use. You could also make up to 2 days ahead if you want to simply leave them in refrigerator.
  • For the party flags, I used pink polka dot washi tape folded over the top of each stick and snipped a “v” out of each one. I bought mine at Michael’s, but I have also seen this pink dotted pattern of tape on Etsy. So quick and easy!

Good luck & enjoy!


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Whipped Vanilla Dream Cupcakes

Whipped Vanilla Dream Cupcakes via Sweetapolita

Well, that was crazy. Were you starting to wonder if I’d thrown in the pink polka-dotted towel? If I’d escaped to Emerald City in search of the Wizard? For those who tag along for my Instagram snippets, you probably figured out that it’s been a busy few weeks for us, as we moved last weekend. Not far, just the neighbouring town, but I spent countless days organizing, purging and packing our stuff for the move. I got really nest-y and couldn’t stop organizing. I think with any big change comes the incentive to make other small changes, and it was so rejuvenating once it was all done. I did shed a few tears as I looked back at my cakelets’ keepsakes, baby clothing, etc. Moving was a much more emotionally draining time for me than I expected, but with so much productivity and order, it was all worth it.

In a flurry of ridding old treasures, I actually welcomed one new one a few weeks ago–the most exciting birthday gift of all time from Mr. Sweetapolita: a pink KitchenAid mixer! The truth is, I have several mixers, mostly because I usually have 2 going at all times, but I’ve always wanted a Pink Mixer. As I said on facebook, if I was a mixer, I would definitely be pink (and I loved reading all of your answers too!). The loveliest part about this mixer is that it is one of the products included in the KitchenAid Cook for the Cure program, so it was a win-win. Because mixers are typically a long-term purchase, though, I had sort of given up on having a pink one, at least for a few eons or so. That’s what made this feel-good gift a true surprise! I actually have even more fun baking now . . . if you can imagine.

Whipped Vanilla Dream Cupcakes via Sweetapolita

When I set up my mixer in the new kitchen, and made enough space through the towering boxes I still need to unpack, I decided that my first baked good would be a batch of luscious light double-vanilla cupcakes. Perhaps you’re wondering how I can possibly blog about another vanilla cake/cupcake recipe, but I made a few changes this time that I felt made this batch my idea of a vanilla dream. After using Dorie’s party cake recipe as a base for my Cherry-Vanilla Delight Cake, and loving the texture so much, I decided to turn them into cupcakes, with some changes.

One of the things I added was 1/2 cup of soft-peak whipped cream, a trick I read about on The Kitchn a few weeks ago. You simply whip it and fold it into your cake batter, any cake batter, before dividing into cake pans or cupcake tins–needless to say I was intrigued! It had been on my mind since then, and I was dying to try this, so I thought classic vanilla cupcakes can never be too velvety, or too moist, so why not? I did notice a difference and these cupcakes were of the best I’ve ever made (toot, toot!).

Whipped Vanilla Dream Cupcakes via Sweetapolita

Since I was feeling all whipped-creamy and such, it dawned on my that clouds of vanilla whipped cream would be a welcomed change from buttercream. The second-best part about Whipped Cream Frosting? It takes only minutes to make and has no butter or icing sugar. I tinted it a very pale turquoise and sprinkled the cupcakes with pink sanding sugar for sweet crunch, you know, since pink was in the air . . .

Whipped Vanilla Dream Cupcakes via Sweetapolita

And by air, I think I mean the gale-force wind that busted through my wide-open front door while I was photographing the cupcakes. It came out of nowhere, knocked over my white board (it might be time to stop MacGyver’ing my photo shoots), which consequently knocked over my trio of small plastic bottles and turquoise paper stripey straws that I was so excited to use. As disappointed as I was that my shoot was ruined, how could I possibly cry over pink spilled milk? So forgive the fact that I don’t really have any close-ups on the poufs of vanilla clouds and the inside of the luscious cupcakes–maybe I’ll make these again . . . you know, for you. I’m good like that. ♥

Whipped Vanilla Dream Cupcakes

Yield: 24-28 standard cupcakes, or two 9-inch round cakes

Moist, fluffy white whipping-cream-infused vanilla cupcakes topped with airy whipped cream frosting and sprinkled with sanding sugar.

Ingredients

    For the Cupcakes:
  • 2-1/2 cups (275 g) sifted cake flour
  • 1 tablespoon (15 g) baking powder
  • 1/2 teaspoon (5 g) salt
  • 1 cup (237 ml) whole milk, at room temperature
  • 2 large egg whites (60 g), at room temperature
  • 1 whole egg, at room temperature
  • 1/4 teaspoon (1.75 ml) Pure Vanilla Extract (or 1 teaspoon –5 ml–, if you aren’t using vanilla sugar)
  • 1/4 teaspoon (1.75 ml) Pure Almond Extract
  • 1-1/2 cups (300 g) vanilla sugar (or regular sugar)
  • 1 stick (115 g)(8 tablespoons) unsalted butter, at room temperature
  • 1/2 cup (119 ml) whipping cream or heavy cream, cold
  • For the Frosting:
  • 3 cups (711 ml) whipping cream or heavy cream, cold
  • 6 tablespoons (95 g) vanilla sugar (or regular sugar)
  • 1 teaspoon (5 ml) Pure Vanilla Extract; use 1-1/2 teaspoons (7.5 ml) if you're not using vanilla sugar
  • pink sanding sugar for sprinkling, optional

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F and center the oven rack. Line 2 muffin/cupcake pans with your favourite standard-size cupcake liner, and put the first cupcake pan on a baking sheet. (You will place the second cupcake pan on the same sheet in the oven once the first tray is baked.)
  2. Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.
  3. In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
  4. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
  5. Chill a clean stainless mixer bowl in the freezer for 5 minutes, and then beat whipping cream until soft peaks form (don't beat until stiff). This is where a second mixer bowl comes in handy, as you can simply wash the whisk and use the stand mixer to whip the cream. If you don't have a second mixer bowl, you can use a hand mixer or even transfer the batter to another bowl, wash the bowl and whisk then whip the cream with your stand mixer. Fold whipped cream into cake batter.
  6. Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, about 16 minutes.
  7. Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.
  8. For the Frosting:
  9. Chill a stainless mixer bowl and whisk in the freezer for at least 5 minutes (or refrigerator for 20 minutes).
  10. Pour the cream into the bowl and whisk on medium-high (I used #8 on my KitchenAid mixer) until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat, or the frosting will become grainy.
  11. Add a drop of turquoise gel colour, if desired and gently mix in with a spatula.
  12. Best used right away.
  13. Assembly of the Whipped Vanilla Dream Cupcakes:
  14. Fill a medium Piping Bag fitted with pastry tip of your choice (I used a plain Large Round Tip) about 1/2 full with Vanilla Whipped Cream Frosting and pipe a generous swirl on top of the cooled cupcake. Holding the piping bag directly above the cupcakes, put pressure on the bag while guiding the frosting in a circular swirl pattern beginning on the outside and working your way up and in, about 3 times, then releasing pressure.
  15. Top with pink sanding sugar for a lovely, sparkly crunch!
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[cupcake portion loosely adapted from Baking: From My Home to Yours]

 Sweetapolita’s Notes:

  • Lately I use vanilla sugar for almost all of my baked goods, whipped cream and cooked frostings–I keep a scraped vanilla bean with pod buried in my sugar canister at all times. Once your vanilla bean is scraped and seeds and pod are buried in your airtight sugar container, you will have vanilla sugar in about 1-2 weeks. The longer it sits, the more vanilla you will taste. I typically add pure vanilla extract to recipes as well, but usually a little less than I normally would. Vanilla Beans are a bit pricey, but I sincerely feel it makes a difference–nothing beats the authentic flavour of vanilla bean.
  • For filling cupcake liners, I always use this Stainless Steel Scoop–perfectly consistent cupcakes every time.
  • I always use Pure Vanilla Extract and Pure Almond Extract.
  • As with any vanilla cake or cupcake recipe, feel free to get kooky and toss a handful of sprinkles into the batter for a funfetti version!
  • As with Dorie’s cake recipes, I went ahead and placed a baking pan under the cupcake pan while baking–I like this because the bottoms of the cupcakes don’t get brown.
  • Whipped Cream Frosting is best used within a few hours of whipping, and best made and enjoyed on the same day. Once on cupcakes it keeps in refrigerator overnight, if necessary.
  • For sprinkling, I used Pink Sanding Sugar.
  • Avoid keeping undecorated cupcakes in airtight containers, particularly vanilla, as the cupcake liners tend to pull away from the cupcake (this is so disheartening!). I usually place a piece of wax paper or parchment paper on top of them if I have to leave them out overnight.
Good luck & enjoy!



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