Cinderella Desserts and Recipes

Cinderella Cookies



1. Use a medium consistency light blue icing and a #3 tip to give the carriage wheel and pipe an upside down “U” shape that makes this carriage look like it’s wearing a helmet. Let the icing set.
2. Add darker blue stripes with medium consistency icing and a #3 tip. Flood the wheels with white icing. Let it dry for 20 minutes.
3. Use the light blue icing to fill in the door of the carriage. Put a #1.5 tip on the dark blue icing and pipe some spokes on the wheels.
4. Use the white icing to fill in the window of the carriage and to pipe a small step on the bottom.
5. Add fenders with the dark blue icing and a #3 tip. (Do carriages HAVE fenders? I think they should.) Pipe a line across the bottom of the window with thick white icing and a #3 tip.
6. Pipe a line of icing across the top of the carriage and immediately cover with sugar pearls. Add a larger pearl at the top and you are done!

Cinderella Cupcakes

Cinderella cake cinderella

Ideas for the Dessert Tables




Monster High Desserts and Recipes

Monster High Cupcakes


This is what you will need….
  • Cupcakes…duh
  • 4-5 decorating bags
  • 3-4 couplers
  • Skull template (I can help you with this)
  • Wax Paper
  • Royal Icing
  • Pink, red & black GEL food coloring
  • Pink sprinkles
  • Vanilla Frosting
  • Decorating tip # 1, 2 and 1M
  • Thin tipped food paintbrush (or toothpicks)
  • Time and Patience
Any supplies needed to make these cupcakes are available {HERE}

Before you start anything; baking, mixing etc. You will need a template to work from. You can create one yourself or just or you can print a copy from here ——> Skull & Bow Template.

If you want to be really brave you can try and make these in a miniature version by printing a copy of this miniature version from here ————>Miniature Skull & Bow Template

But if your not that savvy please shoot me an email at mightydelighty(at)gmail(dot)com and I will  gladly help you.

I found and downloaded a image of the skullette using Google image search. With a free graphics program I use from Serif (Page Plus) I centered it in a circle a bit larger than 2 1/2 inches in diameter, (2.69 inches to be exact.) then copy and pasted the image onto the page 5 times , printing out the final version.

Monster High skull icing template

Cover the front of the template with wax paper and tape it to the printout so it won’t move when you begin tracing them with the Royal Icing. I tend make as many as I may need to trace out, plus extra in case I mess up on a few.

Monster High skull icing template wax paper

When that is done, make your Royal Icing.  If you are not familiar with a Royal icing recipe and need a good one, you can find the recipe I use here, it’s from the amazing and awesome blog, The Sweet Adventures of Sugar Belle. It’s almost impossible not to get lost on her site for hours just browsing through all her magical and colorful cookies! (If your not making a lot of toppers just cut her recipe in half.)
For 24 toppers I use about 3/4 cup of white, less than 3/4 cup of black and less than a 1/4 cup of pink.

When you begin tinting the black, keep in mind that it is going to take a lot of gel color to get it black.  Pink takes a bit as well, but will darken if you add in a little red as well. The white can be enhanced to be even more white by using a white icing tint, but it is not necessary. Royal icing dries out as it is exposed to air, so cover each mixed color with a wet paper towel to prevent this.

Just a side note: Royal Icing darkens as it sits, so if you get it close to the color you wish…leave it alone for a bit and it will darken up!
After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color. (Even though that is NOT what I did in this picture.)

The consistency of the black icing should be soft but not runny. I like it a bit softer, everyone has their own preference. White and pink should be of flooding consistency. If you need help with consistencies of the Royal Icing, please again check out This Post from The Sweet Adventures of Sugar Belle, she has so many great tutorials that can help you with this. Once you’ve got the consistency down, get ready to start making the toppers.

With your black icing and tip #2 start outlining the shape of the skull and the outer part of the bow.

Monster High Skull Cupcake icing outline 1
Next fill in the eyes and nose. Do not worry about the eyelashes for now!
Monster High Skull Cupcake icing outline 2
With the black icing, switch to a #1 tip and fill in the inner bow details.
Monster High Skull Cupcake icing outline 3
Switch back to a #2 tip and start outlining the circle around each skull.
Monster High Skull Cupcake icing outline 4
When your done, they should look like this…so cute 🙂
Monster High Skull Cupcake icing outline 5

Now walk away for about an hour, to let them set and dry. (The longer they sit, the better they are.) If the black hasn’t fully dried, it may leach color back into the white flood color. This is usually a good time to clean up the mess made from making the royal icing and/or  to start baking your cupcakes if you haven’t already.

If your going to take the time to make these awesome little cupcake toppers, please pick out an equally awesome cupcake wrapper…it will make a difference. I love the Reynolds Stay Brite Baking cups, because they look exactly the way they do before baking!

Now that your cupcakes are made, and cooling, let’s get back to the toppers! With a #1 tip on your pink icing, fill in the bows.
Monster High Skull Cupcake icing outline 6
When they are all finished, put a #1 tip on your white icing to flood and the inner part of the skull.
Monster High Skull Cupcake icing outline 7

Be careful when you work or you will do what I did…oooops!

Monster High Skull icing outline oops
After all the skulls have been flooded with the white icing, begin flooding the outer part of the topper with the white icing, still using tip#1. (A larger tip can be used, I prefer the smaller one)
Monster High Skull Cupcake icing outline 8
I usually like to let them set overnight to really make sure they are dry, but a few hours will suffice if that is all you have. When making them, I usually make a couple of dummy ones, that you can use to test how dry they are. When they are fully dry you can peel them from the wax paper.
Monster High skull icing outline Side View
Now this is when the eyelashes are applied. In a little bowl add a small blob of the black icing. With your food  paintbrush, gently add on the eyelashes. You may wan to practice on a piece of paper before you begin, to get the feel of it. If you don’t have a paintbrush, you can use a toothpick.
Monster High Skull Cupcake icing outline 9
Now lets, start putting all the pieces together. Fill a bowl with some pink sprinkles and set it to the side. Fill a decorating bag with vanilla frosting or whatever flavor you choose. I use a 1M tip for this, but you can use whatever tip you prefer. Start frosting a ring around the outer edge of your cupcakes.
Monster High Skull Cupcake icing outline 10
t will resemble this when you are done.
Monster High Skull Cupcake icing outline 11
I sometimes add in a bit of chocolate frosting to the middle for an extra treat,  but it is not necessary to fill the middle.  Now dip the cupcake into the pink sprinkles and gently turn it, coating the entire edge.
Monster High Skull Cupcake icing outline 12
Finally, place the topper on top of the cupcake and gently press down, try to use equal pressure so as to not to break the topper, as they are very delicate!
Monster High skull Birthday Cupcakes
Voila...your finished Monster High Cupcakes! Now pat yourself on the back, job well done!
Monster High skullette cupcake

Monster High Cookie Tutorial

Monster High Picture Tutorial

Cool Ideas


Monster High Cakepops




SIZE: Other (cake balls)

1. Fashion cake pops from cake scraps and buttercream, then shape into balls.

2. Melt a small amount of tinted chocolate. TIP: You may use dark chocolate as the base for the black-sugared cake pops; use oil-based candy colors to tint the remaining colors, or use pre-colored candy melts.

3. Dip the end of a fancy candy stick into a bit of chocolate. Insert the stick halfway into the base of each large cake ball–the melted chocolate will help the ball adhere to the stick.

Repeat this step until all cake balls are fitted with sticks. Chill pops thoroughly in the refrigerator for easy handling.

4.When pops are chilled, melt enough tinted chocolate to fill medium bowls at least halfway. Dip a ball into the melted chocolate to cover.

5. Before the chocolate sets on each, sprinkle—don’t dip—coordinated sanding sugars over the balls. TIP: Have sugars at the ready in a small bowl with a spoon.

6. When all pops are set, attach skulls to pops with a small dab of melted chocolate.

Decorating idea by Charra Jarosz


Harry Potter Desserts and Recipes

Golden Snitch Cake Pops



The first thing I did when I decided to make these, was to reach out to my contact at Good Cook and ask her to send me one of their Cake Pop Mold. Which she did. And then I promptly lost it. So I ended up rolling my cake pops by hand, but unfortunately didn’t develop that perfect round shape that I had so desperately wanted. They still turned out fabulous though. Now if anyone could please tell me where I put the Cake Pop Press Mold I would be eternally grateful …

This is how you make the golden snitch cake pops:

What you need:

  • Vanilla cake pop balls – unfortunately I didn’t have time to whip up my own fabulous recipe for these, instead I used the basic recipe for vanilla cake pops in the Molly Bakes: Crazy for Cake Pops recipe book.
  • 1 1/2 cups yellow candy melts
  • 1 bag plus 1/2 cup white chocolate chips
  • Lollipop sticks
  • Wilton Gold Color Mist™ food color spray
  • Leaf candy mold – I found this at Do It With Icing, a local cake decorating supplier, but I have an Amazon link to a similar one below
  • Gold sprinkles – I actually used an assortment of these, I found 3 different varieties at stores (2 at Michael’s) and unable to decide on what I wanted to use I tossed them all into a bowl together and mixed them up.

Make your cake pops according to the directions – whether you use the book, or a recipe on-line and refrigerate. You can even make these the day before the party.

Pour the bag of white chocolate chips into a microwave safe bowl and melt in the microwave, 1 minute on 50% power, and then 15 seconds at a time after that until completely melted.

Pour (or spoon) the white chocolate into the leaf mold and refrigerate until set. The leaves will be used for the snitch wings, so you will need two per cake pop. Repeat this step until you have enough wings.

Lay all of your wings on parchment paper and spray lightly with the gold color mist and set aside until completely dry.


Pour the yellow candy melts and extra 1/2 cup of white chocolate chips into a microwave safe bowl and follow the same guide above for melting them.

Dip a lollipop stick into the melted candy and then into the cake pop, repeat for all of the cake pops placing them onto a sheet of parchment paper allowing the candy to harden inside the cake pop so that it is secure.

Dip each cake pop into the melted candy, allowing any excess to run off. You don’t want them to have too much melted candy on them.  Give it a few seconds and then dip the cake pop into a bowl of gold sprinkles.  Fairly quickly stick a wing into each side of the cake pop before the candy hardens.


Tip: You may need to pop the melted candy back into the microwave for 10 seconds. When the candy in the bowl begins thicken/harden it becomes more difficult to work with so keeping it melted will make the process so much easier.

Place your cake pops directly onto a cake pop stand so the candy can finish hardening and set the wings in place securely.

Harry Potter Chocolate Frog


What you’re going to need for this awesome baking experience is one package of melting chocolate, one cup of peanut butter, ¼ teaspoon of salt, ½ cup of confectioners’ sugar, and chocolate frog molds.

To start off, melt half of the chocolate using a microwave-safe bowl. Cook at intervals of 30 seconds, until the chocolate is melted smoothly. You can also use a double boiler instead of melting the chocolate in the microwave. Whichever is easiest for you.

After the chocolate is melted, put a few spoonfuls into each mold and use the spoon – or if you have one, a silicone pastry brush – to evenly coat the mold, filling in the crevices. Put the mold in the freezer and let it chill for about five minutes.

After the frogs have chilled, put the peanut butter, sugar and salt in a small bowl and mix it all together. (Try to refrain from eating the peanut butter!)

Once that’s done, take out the mold and put quarter-sized amounts of the peanut butter mixture into each frog mold. Afterward, melt the remaining chocolate and fill in the rest of the mold to the brim, spooning it over the filling.

Return the frogs to the freezer, so they can chill for another five minutes or so. Once they’re done, take the chocolate frogs out of the mold and enjoy! The upside to these scrumptious frogs is that they can’t get away from you.

Harry Potter Sorting Hat Cookies


You will need:

  • Chocolate Cookies (I made cake mix cookies using a chocolate cake mix)
  • Sugar Cones
  • Chocolate Candy Rolls
  • Mutil-Colored Candy
  • Melting Chocolate or Chocolate Frosting


First separate your color candies into four different piles. Blue for Ravenclaw, green for Slytherin, yellow for Hufflepuff and red for Gryffindor.

Work the chocolate candy rolls with your hands until they are soft and you are able to mold them. Each Sorting Hat face took about three chocolate rolls.Two for the eyebrow line and one for the mouth line. You aren’t working to an exact science, just working to give it a little bit of a face. You can find Sorting Hat pictures here, to get a better idea of what you are working towards.


Once your face is on your ice cream cone, fill your cone with one color of candy and then dip the bottom of your cone in either melted chocolate or frosting to secure it to the brim of the hat, or the chocolate cookie. I used just a little bit of melted chocolate, I felt like it was cleaner. After your Sorting Hat is secured, you are ready to be sorted. Have each person randomly grab a hat and discover what house they are in!


Harry Potter Butterbeer Cupcakes

These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss!
52 minutes
∙ Serves 18-20
  • 3 Eggs, large
Baking & Spices
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1/3 cup Butterscotch instant pudding mix, dry
  • 1/2 cup Confectioners’ sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 1 tsp Vanilla extract
Oils & Vinegars
  • 1/2 cup Vegetable oil
  • 1/2 cup Cream soda
  • 1/2 cup Buttermilk
  • 2 1/2 cup Heavy cream
  • 4 tsp Imitation butter extract
  • 3/4 cup Butterscotch chips
  • 1 cup Heath toffee

 Harry Potter Cauldron Cakes




Chocolate Cupcakes (for 12) 

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cups plus 2 tablespoons granulated sugar
  • 2 large eggs
  • ½ cup milk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ¾ cups chocolate chips

Green Frosting (warning: this is super sweet!)

  • 5 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1/3 cup water
  • 1/3 cup spinach (yes, spinach! Don’t worry, your frosting won’t taste like a green smoothie)


If you already have a favorite chocolate cupcake recipe, you can totally use it! I used my current favorite which I found here (thanks to my many hours checking Pinterest). Check out that blog post to read the complete recipe.

Also, if your current cupcake recipe doesn’t include chocolate chips, I strongly suggest you fix that 😉

After mixing all the ingredients for the cupcakes, I sprayed some oil to my cupcake pan and put it in the oven without the little molds/papers.


Then to make some experiments! So… I know that some people make their own food coloring at home and I really wanted to try it too! So I added spinach and water to my blender to get this super green spinach water. After that I removed the little spinach pieces with a strainer.

To make the frosting I just mixed butter with confectioners’ sugar and added about 2 or 3 tablespoons of the green spinach water. This will taste mostly like sugar, so don’t worry about the spinach flavor.


I had made butter/sugar frosting before and really liked it, but for some reason this time it turned out even sweeter than before! So if you’re not a fan of sugary frosting, I would recommend using your own white-frosting recipe and include the green water somewhere (maybe substitute half the liquids in your recipe with green water).

Also… I made a very important discovery here! Since the frosting was too sweet I decided to add a bit of extra butter, but I made the “mistake” of heating it in the microwave (something that recipe books and blogs discourage). But the result was great!

When you add warm butter to this mixture, the whole thing gets lumpy and doesn’t mix well… so that gave me an idea. I needed to make it warmer and get more lumps! Then it would look like a real, bubbling potion, haha.


My cupcakes came out looking really cute!

Here’s a lazy cook tip: Get a small tray like this one so it fits inside the toaster-oven! Sometimes I feel like turning the oven on is too much work. But the toaster-oven is so small and friendly and easy to use… I honestly cook 80% of my food there.


So, I took one of the beautiful cupcakes and carefully removed the top part with a knife. It doesn’t have to be a big cut, just enough to remove the round bit at the top.

And, why should we do that?

  1. Because I think they look more like cauldrons when you remove that part.
  2. Because I got to eat all the removed parts.


After removing the round-ish part of the cupcake, I turned it upside down. And it kinda looked like a cauldron!

Then it came my favorite step: Making a hole at the top! (Which means eating more discarded cupcake parts!)

I used a knife to kind of draw a circle on top of each cupcake, and the removed it by pinching it with my fingers.


And ta-da! A chocolate cauldron cake with bubbly green frosting. 

I’m still not sure if that green potion looks tasty or disgusting. But it does look cute!


The chocolate cupcake was really good and moist. I thought the frosting was too sweet, so I ended up scooping out half of it at the end. But I still enjoyed the flavor combination, just maybe in a smaller proportion next time.



Mickey Mouse Christmas Desserts and Recipes

Christmas Mickey Mouse Pretzel Bites


How to Make Christmas Mickey Mouse Pretzel Bites

You will need:

  • Hanover Pretzel Snaps
  • Wilton Bright White Candy Melts
  • Bag of Holiday Mix M&M’s
  • Bag of Mini M&M’s

You will need two sizes of M&M’s to make these adorable Christmas Mickey Mouse Pretzel Bites – regular sized M&M’s and M&M Mini’s.  You can find the Holiday Mix M&M’s (with only Red and Green M&M’s) in stores just after Halloween.  If you can’t find the Holiday mix you can always pull the Red and Green M&M’s out of a regular bag of M&M’s but you’ll need a two bags depending on how many Christmas Mickey Mouse Pretzel Bites you are making.

We always use Pretzel Snaps to make our pretzel bites.  We like the visual contrast between the square pretzel and the round candy on top but you can definitely make these Christmas Mickey Mouse Pretzel Bites with regular miniature pretzels.   Start with a handful of pretzels on a paper plate.

Now add the Wilton Bright White Candy Melt.  We cut off the swirl on the top so the candy melt will lay flat on the pretzel.  Then we place the bottom side up so you have a flat, even surface for your Mickey Mouse head.  Stick the plate of pretzels in the microwave for approximately 50 seconds.  The exact timing will take a bit of trial and error.  You want the candy melts to be melted enough to press the M&M’s into, but not so melted that the candy melt loses its’ shape. The candy melts have a sheen to them when they are the melted the perfect amount.  The exact time in the microwave will depend on how many pretzel/candy’s you do at one time, how powerful your microwave is, the type of pretzels you are using, etc.  For us, 7-8 pretzels snaps take 50 seconds to melt to the right consistency.

Now take a red regular sized M&M and place it towards the bottom of the softened Candy Melt as shown in the picture above.  Remember to place the “M” side down!  Now use two red “mini” M&M’s as Mickey’s ears.

 Mickey Cookies


Mickey Oeros


Mickey Rice Krispy Treats


How to Make Christmas Mickey Mouse Rice Krispie Treats

You will need:

  • Kellogg’s Rice Krispies Cereal
  • Mini Marshmallows
  • Butter
  • Americolor Super Red Food Coloring
  • Americolor Leaf Green Food Coloring
  • Wilton Nonpareils Christmas Sprinkles
  • Mickey Mouse Cookie Cutter


The base for our Christmas Mickey Mouse Rice Krispie Treats is our Best Ever Rice Krispie Treat Recipe which we have adjusted and perfected over the years until it is now absolutely the best Rice Krispie Treat recipe we have ever tasted.  You can find all the directions you’ll need to make these delicious treats right here.

You will need to make up three batches of Rice Krispie Treat mixture – one batch with no food coloring, one batch of red and one batch of green.  Our Mickey Mouse Cookie Cutter is pretty big so we only made three Mickey Mouse Rice Krispie Treats from each of the individual batches.   For each batch, we used 3 tablespoons of butter, 3 cups of marshmallows and 3 cups of Rice Krispie Treats.

For the Red and Green Rice Krispie Treat mixtures, make sure to add the food coloring after the marshmallow and butter mixture is completely melted and before you add the Rice Krispie cereal.  For the Red Christmas Mickey Mouse Rice Krispie Treats we used 6 drops of Americolor Super Red Food Coloring and for the green version we used 5 drops of Americolor Leaf Green Food Coloring.

For some extra Christmas-y pizzazz we folded some Christmas Nonpareils into our Rice Krispie Treat mixture.  We added about 1 1/2 tablespoons of sprinkles to each batch.

Using our amazing Mickey Mouse Head Cookie Cutter we manually molded the rice krispie treat mixture into the cookie cutter.  We think you get the nicest looking treats when you make them like this.

Mickey Mouse Santa Cupcake


How to Make Mickey Mouse Santa Hat Cupcakes

You will need:

  • Chocolate Cake Mix
  • Best Buttercream Frosting
  • Wilton 1M Frosting tip
  • Wilton 22 Star Decorating Tip
  • Red Cupcake Liners
  • Mini Oreo Cookies
  • Americolor Super Red Food Coloring
  • Decorating Bags
  • Glue Dots
  • White Dots from a Hole Punch

You’ll start with a batch of chocolate cupcakes made up in a red cupcake liner.  Next you need to make up a batch of our Best Buttercream Frosting.   Put aside 1/4 of the frosting.  You’ll use this white batch for the “fur” on the Santa Hat.  Tint the rest of the frosting red with Americolor Super Red Food Coloring.  Twist open the Mini Oreos and remove the Oreo filling.  You will use the chocolate cookie wafers for Mickey’s ears.

Using a pastry bag and a Wilton 1M frosting tip, swirl on some red Best Buttercream Frosting – this is the “hat”.


Now you will need a Wilton #22 Star Decorating Tip.  Fill a decorating bag with the white Best Buttercream Frosting and the Star Tip.

Using the white frosting, create a circle of frosting around the red frosting hat.

Add a dab of white frosting for the top of the Santa Hat.

Nestle two Mini Oreo cookie wafers into the frosting for the Mickey Ears.  And then use glue dots to affix to white dots on the red cupcake liner for Mickey’s buttons.

Mickey Mouse Cakepops

PS Mickey and Minnie Cake Pops (75)



Other Ideas




Little Monster Desserts and Recipes

Monster Apples


  1. 2 green apples, each quartered
  2. almond butter (or hazelnut butter)
  3. 32 sunflower seeds
  4. 2-3 strawberries, sliced
  5. 1-2 googly eyes per apple bite (for the larger eye use a marshmallow)
  1. First, cut the middle out of each quarter of the apple in order to create a mouth. Don’t worry about it being perfect, as you are filling this gap with almond butter anyway so if you cut too deep, you can always cover it up and you won’t even be able to notice.
  2. Coat the inside of the gap where you just cut with a filling of almond or hazelnut butter.
  3. Place sunflower seeds on the top of where the “mouth” is to resemble the teeth.
  4. Place 1 sliced strawberry inside the mouth to resemble the tongue.
  5. “Glue” each eye above the mouth, using a dab of almond butter to make it stick in place.
  6. Serve your monsters and enjoy!
By Parenting Chaos

Monster Cookies

Ingredient Shortbread Cookie Pops

Makes: 24 cookies

Prep Time: 10 minutes
Total Time: 25 minutes


  • 2 sticks butter, softened
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 tablespoon water
  • Special Equipment: wooden craft sticks


  1. Preheat oven to 350 F. In a large stand mixer, cream together butter, flour, powdered sugar, and water until a soft dough forms. Use a medium cookie scoop to drop rounds of dough onto a parchment-lined baking sheet. Press wooden cookie sticks into the center of each cookie, then use a spoon to gently press the dough rounds down, until about 3/4″ thick. (The cookie dough doesn’t spread much while baking, so the shape you press the dough into will remain the shape of the final cookies.)
  2. Bake for 12-17 minutes, or until the cookies set and turn golden around the edges. Remove and cool completely before frosting.

Best Ever Buttercream

Makes: 4 cups

Prep Time: 5 minutes
Total Time: 5 minutes


  • 2 sticks butter, softened
  • 1 (2-pound) bag powdered sugar
  • 1/4 cup milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon almond extract
  • Special Equipment: gel food coloring (orange, green, and purple)


  1. In a stand mixer, beat all ingredients together until light and fluffy. Separate frosting into three bowls and tint with gel food coloring. Spread on top of cooled shortbread cookie pops and decorate as desired.

Rice Krispie Treat Monsters


The full printable recipe is at the end of this post, but here’s what you’ll need:

  • Candy Melts (I used Pink, Vibrant Green, Blue and Orange)
  • Candy Eyes (Small, Medium and Large)
  • Cooking Oil
  • A Batch of Rice Krispie Treats

I decided to go with pink, green, blue and orange monsters, but you can do any combination you like!

And then of course my beloved small, medium and large candy eyes. (Aren’t they the cutest things EVER!?)Other Ideas

There aren’t very many things I like to bake from scratch, but Rice Krispie Treats are definitely one of them. Spend the 10 minutes and make them yourself. The prepackaged ones aren’t nearly as tasty!

I made mine in a 9″ x 13″ baking pan, dumped them onto a cutting board and cut them into 21 rectangles

I followed the directions on the back of the bag of candy melts, which was pretty much to microwave them on 50% power for 1 minute, stir, and keep microwaving at 50% power for 30 seconds at a time until they are completely melted.

I also recommend adding a little bit of cooking oil after they’re melted. Not a lot. Maybe 1/2 teaspoon to 1 teaspoon per 1/2 cup of candy melts. It really helps to thin it it out. The more oil you add, the smoother the finish will be after you dip the Rice Krispie Treats. If you don’t add any oil at all, the finish will be bumpy. For monsters, a clumpy texture totally works, so it’s up to you!

Just remember, the more oil you add to the candy melts, the smoother the finish will be, BUT the longer it will take to harden and the easier it will melt onto little fingers.

Dip it into the melted candy melts to get one end completely covered. Then lightly scrape off the excess against the side of the bowl.

In retrospect a bigger bowl would have made this part a lot easier. Ha! Live and learn.

And also learning from my mistakes, I recommend placing them on parchment paper or a silicone baking mat while they harden. I placed mine right on the cookie sheet and I had to scrape with a metal spatula to get them to come off. Oops!

Then add the candy eyes in any spooky combination you like!

For the big eyes especially, put them in place, then gently push them slightly towards the top of the monster’s “head”. The pink monster on the bottom left in the next photo shows how it kind of gives them the look of having eye lids.

Let them sit at room temperature for about 40 minutes or so to completely harden.


Other Ideas

Thor Desserts and Recipes

Thor Marshmallow Cupcakes



  • Giant marshmallows
  • Pretzel rods
  • Wilton Color Mist- silver
  • Cupcake liners

Start by spraying giant chubby bunny marshmallows with silver color mist. I have a heavy hand so I blew through the bottle in about 6 marshmallows. Be better than me… set the baby down and take your time.


Cupcake Inspirations


Silicone mold for DIY sold by


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Emoji Desserts and Recipes

 How to Make Poop Emoji Brownies


These easy to make Poop Emoji Brownies are the cutest party dessert! A perfect birthday party celebration treat for any emoji lover.HOW TO MAKE POOP EMOJI BROWNYou’ll Need:Mini Muffin Tin & Brownie Mix or store bought brownies. ~ For these Poop Emoji Brownies, I used the store bought mini brownies from my grocery store bakery. Here’s a great homemade brownie recipe.Cake FrostingCandy Google EyesBlack Edible Marker (optional)Watch the video below for a detailed tutorial

Poop Emoji Cookie Bites



A few notes about these cookie bites. Use buttercream frosting, not royal icing, because you want them to be dimensional, and buttercream just works better for that.  You can use store-bought frosting, but just make sure to add powdered sugar to thicken it. After making the cookies, it’s not necessary, but I find it best to refrigerate them. That way, the frosting really sets well and doesn’t sink at all, and handling them is so much easier. After-the-fact I realized I should have used my chocolate cut-out cookie dough (duh). Next time.

what to do: Prepare cookie dough, chill, roll out, cut out circles, bake and let cool completely. Prepare chocolate buttercream frosting (or use store-bought), thickening with powdered sugar so that the frosting holds its shape well. Pour into a decorating bag fitted with the tip and close with a rubber band. To make the smiles, cut a mini marshmallow in quarters. TIP: For easier cutting, grease the scissors with a bit of Crisco, butter or cooking spray. Pipe a swirl of chocolate on a cookie. Add two eyes and the marshmallow smile.


Emoji Cupcake



  • Prepared cupcakes
  • Yellow icing
  • Small spatula
  • Yellow, black, white, pink, red and light blue fondant
  • Fondant rolling pin with 1/8″ and 1/16″ guide rings
  • Round decorating tips (Nos. 7 and 12)
  • 1¼” and 2½” circle cutters
  • Small oval cutter
  • Small teardrop cutter
  • Small heart cutter
  • Knife tool
  • Precision knife
  • Water/glue and brush
  • Pink shimmer dust and brush
  • STEP 1:

    As you can see, I’ve covered the entirety of the cupcake surface with fondant to decorate these emoji cupcakes. To do so, use a small spatula to add a thin layer of icing to the cupcakes.

    STEP 2:

    Roll out yellow fondant 1/8″ thick with the rolling pin and guide rings. Cut out a circle with a large round cutter (approximately 2½” in diameter). Make sure your cutter is bigger than the cupcake itself to allow the fondant to fit over the dome of the cupcake. Place the fondant circle over the cupcake and pat the sides down to fit it correctly.


    You can either add the emoji decorations after covering the cupcakes, as I have done. This requires the work to be done right away to ensure the cupcakes remain fresh.

    If you would like to make the emojis ahead of time, use a domed object similar to the surface of a cupcake (such as an upside down flower forming cup). Let the fondant dry and add the entire decoration to the cupcake when ready.

    If desired, you can easily follow the steps below to make the fondant details on a flat topper as well.


Use the rolling pin and guide rings to roll out white fondant 1/8″ thick. Cut out one circle with the larger end of round decorating tip No. 7 for the eye.


Roll out black fondant 1/8″ thick. Cut one circle with the smaller end of round decorating tip No. 7 for the pupil and another circle with round decorating tip no. 12. Glue the smaller black circle to the center of the white circle fondant to create the eye. Glue the eye in place.


Roll the second black circle to create a snake-like shape. Pinch the ends a bit, then form it into a crescent shape for the winking eye and glue it in place.


If needed, roll out additional black fondant 1/8″ thick. Cut out a circle with the 1¼” cutter. Then, with a circle cutter (preferably the larger 2½” cutter), trim off the bottom to create the mouth. Glue the mouth in place.


Roll out pink fondant and punch out a small oval. Elongate the oval a bit, then trim off the top and make a vertical indentation the top center with a knife tool to create the tongue. Glue the tongue in place over the mouth.


Roll out white fondant 1/8″ thick. Cut out two circles with the larger end of round decorating tip no. 7 for the eyes.


Roll out black fondant 1/8″ thick. Cut out two circles with the smaller end of round decorating tip no. 7 for the pupils. Glue the smaller black circles to the centers of the white circles to create the eyes, then glue the eyes in place.


Cut six more small circles out of the black fondant with round decorating tip no. 7. Roll two circles together into a snake-like shape and glue it in place for the mouth.

To create the eyebrows, follow the same steps for the mouth, but in addition, form them into crescent shapes and glue them in place over the eyes.


Brush a little pink shimmer dust to the cheeks.


Roll out black fondant 1/8″ thick and cut out a circle with the 1¼” cutter. Then, with a circle cutter (preferably the larger 2½” cutter), trim off the bottom to create the mouth. Glue the mouth in place.


Roll out red fondant 1/8″ thick and cut out two small hearts with the cutter. Glue them in place for the eyes.


Roll out black fondant 1/8″ thick. Cut out a circle with round decorating tip no. 12, then form the fondant into an oval for the eye. Glue it in place.


Cut out four additional circles out of the black fondant with round decorating tip no. 7. For the winking eye, roll two circles together into a ball, then roll it onto your work surface to create a snake-like shape. Form it into a crescent shape and glue it in place.


Repeat the same steps as the winking eye to create the eyebrows, but only use one black fondant circle each. Glue them over the eyes.


Cut out one final circle from the black fondant with round decorating tip no. 12 and roll it into a ball. Then roll it thin onto your work surface, approximately 2″ in length. With your fingers, mold it into the emoji mouth by folding it back and forth and pinching it at the folds. Glue it in place.


Roll out red fondant 1/8″ thick and cut out one small heart with the cutter. Glue it to the right side of the mouth.


Roll out black fondant 1/8″ thick and cut out a circle with the 1¼” cutter. Then, with a circle cutter (preferably the larger 2½” cutter), trim off the bottom to create the mouth.


Repeat Step 1, this time with white fondant.


Use the 1¼” cutter to trim off the top of the white fondant to glue over the black mouth.


Roll out black fondant and cut out six circles with round decorating tip no. 7. For the closed eyes, roll two circles together into a ball, then roll it onto your work surface to create a snake-like shape. Form it into a crescent shape. Repeat for the second eye and glue them in place.


To create the eyebrows, repeat Step 4 but only use one black fondant circle each. Glue them over the eyes.


Roll out light blue fondant 1/8″ thick and cut out two teardrops with the small teardrop cutter. Move them into place and use the precision knife to trim the sides of the mouth, allowing the tears to fit. Glue the mouth and tears in place.


Roll out black fondant 1/8″ thick and cut out two small ovals. Use the oval cutter to trim off the bottoms of each fondant oval to create the eyes. Glue them in place.


Roll out black fondant thin with the 1/16″ guide rings. Cut it to a long rectangular shape and use the 1¼” circle cutter to trim the ends.


Roll out white fondant 1/8″ thick and cut it to a long rectangular shape to fit inside the black one. Use the 1¼” circle cutter to trim the ends, then use the knife tool to make teeth indentations. Glue the two pieces of fondant together, then glue the mouth onto the emoji face.