Alien Hatchling Cakes Recipes

ALIEN ORGASM

Steps:

• Fill shaker with ice. Add the Amaretto, melon liquer, and peach schnapps. Shake well.
• Fill glass with ice. Strain liquid in shaker into glass.
• Fill the rest of the the glass with equal amounts of orange and pineapple juice. Enjoy!

BLACK RASPBERRY ALMOND BIRTHDAY CAKES

Steps:

• Heat the oven to 350 degrees.
• Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
• Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts.
• Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing just until dry ingredients are incorporated.
• Spoon batter evenly into 10 cups of the muffin tins (pour water 3/4 full into the 2 empty muffin cups for even baking) and bake 20 - 25 minutes, or until a toothpick inserted into center comes out clean.
• Cool pans on a rack 15 minutes before turning cakes out to cool completely.
• Top with berries and dust with sugar.

SOUL CAKES

Steps:

• Preheat oven to 350°F.
• Cut the butter into the flour with a pastry blender or a large fork.
• Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
• Mix with the flour mixture until a stiff dough is formed.
• Knead thoroughly and roll out 1/4-inch thick.
• Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.
• Presentation:.
• Sprinkle lightly with powdered sugar while still warm.

ALIEN HATCHLING CAKES

Steps:

• For the Strawberry Cake:.
• Heat oven to 350°F Purée frozen strawberries and mix in a glass bowl with buttermilk, vanilla and eggs. Mix cake flour and baking powder in a separate bowl. Cream butter in a stand mixer, add jello powder, sugar and beat until light and fully incorporated. Butter and flour a large muffin baking pan and one six-slot cupcake tin.
• Alternate mixing the wet and dry ingredients into the butter batter until everything is fully incorporated. Pour into trays and bake large tin about 35-40 minutes and small tin about 25 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins.
• For the Cream Cheese Frosting:.
• Cream butter and cream cheese together in stand mixer. Once fluffy, add icing sugar one cup at a time and beat until airy. Add vanilla and salt and use to fill and coat your little aliens. Once they are the shape you like, roll them in pink coconut until fully coated.
• For the Modeling Chocolate Accents:.
• To make the ears, feathers and wings, you will also need a small rolling pin, small leaf-shaped cookie cutters, modeling tools, powder pains and vodka to paint the eyes.
• Warm corn syrup separately in the microwave. Melt down chocolate or candy melts, and once in a liquid state, remove from heat and mix in warm corn syrup. Mix just until it is the texture of soft serve ice cream. Wrap tightly in a plastic wrap and allow to set for 6-8 hours.
• When ready to use, break off a selected piece and manipulate in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out.
• Roll it out thin (1/8 inch) and use the cutters and tools to create all the feathers and shapes. To adhere the feathers, eyes, and extras, whip up a bit of pink-tinted buttercream (1 stick of butter, 1 1/2 cups powdered sugar and a drop of red food color.) I also used this to build up the folds around the eyes and the feet.