Mike Wazowski Dome Cakes Recipe By Tasty

GLOW-INSPIRED CUPCAKES RECIPE BY TASTY

Steps:

• Divide the cream cheese frosting evenly between 3 medium bowls. Add each food coloring to a bowl of frosting and mix well.
• Set a sheet of plastic wrap on a flat surface and pour each frosting color into adjacent stripes. Fold the plastic wrap over the frosting and roll into a log shape. Chill in the refrigerator for at least 30 minutes.
• Squeeze the frosting into a piping bag fitted with a star tip.
• Pipe the frosting onto the cupcakes.
• Using a pastry brush, sprinkle edible glitter over the frosting.
• Enjoy!

MATRIX MIRROR GLAZE CAKE RECIPE BY TASTY

Steps:

• Prepare the cake layers: Using a 2-inch round cutter, cut out a circle from the center of the black cake. Using a 4-inch round cutter, cut out a ring from the center of the same cake. Using a 6-inch round cutter, cut out another ring from the center of the cake. Set aside and repeat with the green cake. You should have 4 pieces of black cake and 4 pieces of green cake.
• Reassemble the rings of the black and green cakes to create 2 layers with alternating colors, resembling bull's-eyes.
• Place an 8-inch cardboard cake round on a turntable. Spread a small dollop of chocolate frosting on the cake board and place a cake layer on top. Spread an even layer of frosting over the cake, then place the second layer on top. Spread an even layer of frosting over the top and sides of the cake, smoothing flat. Freeze the cake for at least 1 hour, up to overnight.
• Make the mirror glaze: Add the white chocolate chips to a medium bowl and set aside.
• Place the gelatin sheets in a small bowl with ½ cup water. Set aside to bloom for 10 minutes.
• Add the remaining ½ cup water, the sugar, and sweetened condensed milk to a small saucepan and bring to a gentle simmer over medium heat. Remove the pot from the heat.
• Remove the gelatin sheets from the water and add to the saucepan. Whisk until dissolved.
• Strain the gelatin mixture through a fine-mesh sieve into the bowl with the white chocolate chips and whisk until the chocolate chips have melted and the mixture is smooth.
• Add the black food coloring and silver luster dust, and whisk to combine. Continue whisking constantly until the glaze has cooled to 90°F (32°C), 30-40 minutes.
• Place the frozen cake on a wire rack set over a baking sheet. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides until the cake is fully coated. Let the cake rest until the glaze has set completely, about 20 minutes.
• Transfer the cake to a serving plate, then slice and serve.
• Enjoy!

PULL-APART CHRISTMAS BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 12-cavity mini Bundt pans with nonstick spray and lightly dust each mold with flour, shaking out the excess.
• Fill each cavity about ¾ of the way with the cake batter.
• Bake for 12-15 minutes, or until cakes have risen and the tops are golden brown. Let cool for 5 minutes before removing from the pan.
• In a medium bowl, combine 1 container of vanilla frosting with the green food coloring. Add half of the remaining container of frosting to a separate medium bowl and combine with 3 drops of red food coloring. Reserve the remaining white frosting.
• Trim the bottoms of all but 2 of the bundt cakes so they sit flat, reserving the trimmings in a large bowl.
• Add the 2 remaining mini bundt cakes to the bowl with the trimmings and crumble, then add 3 tablespoons of the white frosting and stir until well combined and the mixture holds together.
• Portion the cake mixture into 10 1-tablespoon balls, rolling in your hands until smooth. Freeze until ready to coat.
• Add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until completely melted.
• Transfer half of the melted white chocolate to a separate bowl and dye one bowl with the remaining 3 drops of red food coloring.
• Line a baking sheet with parchment paper.
• Using a skewer, dip 5 of the frozen cake balls into each color chocolate until fully coated, letting the excess drip off. Place the cake balls on the prepared baking sheet and let the chocolate set for 5 minutes, or until solid.
• Assemble the wreath: Transfer the green frosting to a piping bag fitted with a stipple tip. Transfer the red frosting to a piping bag fitted with a ribbon tip.
• Arrange the mini bundt cakes on a serving platter in 2 concentric circles. Pipe the green frosting on top of each cake and in the gaps between the cakes. Use the red frosting to pipe a bow at the bottom of the wreath. Arrange the cake balls on top as "ornaments." Dust with the powdered sugar.
• Enjoy!