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Decorate your most indulgent bakes with our easy chocolate shards. Create a pretty marbled effect by using three different types of chocolate

Chocolate shards

dark chocolate

milk chocolate

white chocolate

Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof bowl over a pan of just simmering water, stirring frequently. Pour it onto a tray lined with baking parchment or foil.

Now break the&nbsp;milk chocolate into pieces and melt in the same way. Repeat with the white chocolate, then&nbsp;drizzle them both over the dark chocolate before it sets.

Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Decorating cakes or cookies is a breeze with real butter icing.

Basic butter icing

unsalted butter,

pure icing sugar, sifted

tbsp milk

Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea

Chocolate buttercream icing

butter, softened

icing sugar

cocoa powder

Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Boil the unpeeled potatoes. Slice the squash and steam it. In a pan, sauté the spinach with a tablespoon of oil and a pinch of salt, letting it wilt. ...

Potato and Butternut Squash Roll

potatoes

butternut squash

7OZ. spinach, cleaned

chestnuts

null Grated Grana Padano cheese

null Sage

Bread crumbs

Nutmeg

null Butter

olive oil

Salt

Boil the unpeeled potatoes. Slice the squash and steam it. In a pan, sauté the spinach with a tablespoon of oil and a pinch of salt, letting it wilt. Peel the potatoes, mash them, and let them cool.

Mash the squash with a fork. Break up the chestnuts with your fingers. Add the chestnuts, the chopped spinach, 2 tablespoons of the mashed potatoes, and a pinch of salt to the squash.

To the remaining potatoes, add the egg yolks, some freshly grated nutmeg, and 2 heaping tablespoons of cheese; combine well.

Spread the potato mixture onto a wide sheet of parchment paper, leveling it out to form a 1/8-inch thick layer. Spread the squash mixture on top and use the parchment paper to help you roll it up.

Close up the roll in the parchment paper, and then again with a sheet of aluminum foil; place it in the freezer for 2-3 hours: this will make it firm and easier to slice (you can also prepare this the day before and keep it in the fridge; in this case, you won’t need to place it in the freezer). Cut 16 slices about 3/4-inch thick and dust them with bread crumbs. Add butter and a handful of sage to a pan; once the butter begins to foam, toast the slices until they are golden on both sides.

These candied lemon slices are incredibly EASY to make. They make the most beautiful edible garnish for desserts like cakes, pies, or cupcakes, AND can be eaten just like a piece of candy!

How To Candy Lemon Slices

lemons (regular OR Meyer, washed and sliced)

sugar

water

1. Wash your lemons well. Slice them as thin as possible. Consider using a sharp knife or . Set aside.

2. Combine water and sugar in a medium saucepan. Bring to a boil and cook just until the sugar is dissolved.

3. Add the lemon slices.

4. Simmer until the lemon slices are translucent, roughly 30 to 40 minutes.

5. Remove with a slotted spoon and place on parchment. Allow the lemons to cool and dry completely, overnight preferred.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1620833094/tshuv0xgmiptlax10lrb.mp4

Candied lemon slices are so pretty on top of cakes and are ridiculously easy. Try this easy tutorial and learn how to candy lemon slices for yourself!

How To Make Candied Lemon Slices

Olive spiders and a coconut yogurt web make this pumpkin curry soup perfect for Halloween dinner parties. It&#39;s still a lovely fall soup without the decorations.

Spooky Pumpkin Curry Halloween Soup Recipe

coconut oil

onion

garlic cloves, minced

curry powder

sea salt

white pepper

coriander

ginger

cayenne pepper

chicken broth

pumpkin puree

can full-fat coconut milk, well-stirred

coconut milk yogurt or sour cream

black olives

pumpkin seeds

In a large pot, melt the coconut oil over medium-high heat.

Saute the onion and garlic until soft (about 5 minutes).

Add the curry powder, salt, white pepper, coriander, ginger, and cayenne. Cook and stir for about 1 minute, until the spices are fragrant.

Add the broth, bring back to a simmer, then reduce the heat to low. Cook, uncovered, for about 20 minutes.

Stir in the pumpkin and coconut milk and cook for 5 minutes longer.

Transfer the contents to a high-speed blender or use an immersion blender to process the soup until it's smooth and creamy, taking care with the hot liquid.

Return the soup to the pot, cover, and keep warm while you make the garnishes.

Cut 2 black olives into halves lengthwise to make spider bodies.

Cut 4 additional black olives lengthwise into 8 strips each to make spider legs.

Scoop the yogurt or sour cream into a disposable pastry bag or zip-top bag, twisting the end to seal.

Cut off the tip of the pastry bag or the corner of the zip-top.

Carefully pipe a spiral decoration over the soup.

Use a cocktail pick or the tip of a chopstick to make a spiderweb design.

Carefully place a spider body and 8 legs on the web.

Sprinkle the soup with a few pumpkin seeds, if desired, or serve them on the side.

These simple cakes pops use boxed mix and three colors of sanding sugar for a simple, summery dessert that resembles a snow cone without all of the mess.

Snow Cone Summer Cake Pops Recipe

‌1 (15-ounce) box lemon cake mix

butter

milk

lemon, zested

eggs

almond bark

blue sanding sugar

white sanding sugar

red sanding sugar

Add the melted butter and lemon zest to a large bowl and whisk.

Combine the box mix with the butter mixture, milk, eggs, and ½ cup water until well combined.

Pour the batter into a greased 9x13-inch cake pan.

Bake in the preheated oven for 35 minutes, or until light golden brown.

Remove the cake from the pan immediately and trim off the crisped edges.

Place the cake into the bowl of a stand mixer and beat with the paddle attachment until fine crumbs form.

Using your hands, knead the cake dough until a ball forms.

Using a cookie scoop, form the cake dough into 1-ounce balls.

Flatten and massage each ball until it is the consistency of Play-Doh, then roll back into a ball.

Chill the balls in the refrigerator for at least 1 hour and up to 3 days.

Poke small holes into the bottom of 18 small paper cups using a toothpick.

Heat the almond bark in a small crock pot until melted, or melt the almond bark in the microwave in 30-second increments.

Dip the end of a lollipop stick in the melted almond bark and press it into the cake ball. Set aside and repeat with all of the cake balls.

Dip the entire ball into the melted almond bark until submerged. Remove and tap off the excess almond bark.

Pull the paper cup onto the lollipop stick until it is stuck to the cake ball.

Using a small teaspoon, sprinkle the red sugar onto almost one entire half of the cake ball.

Repeat on the other side with the blue sugar, leaving a strip of white in the center.

Sprinkle the center with the white sanding sugar, then place in a cake pop stand to harden.

Repeat with the remaining cake balls, and serve.

Get ready to shine with these Glow-Inspired Cupcakes that are perfect for any party or celebration! With a simple vanilla cupcake base and a vibrant, glowing frosting, these treats are sure to light up the room and impress your guests.

Glow-Inspired Cupcakes Recipe by Tasty

cream cheese frosting

drop electric pink gel food coloring

drop royal blue gel food coloring

drop regal purple gel food coloring

vanilla cupcakes

edible glitter

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

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.

Using a pastry brush, sprinkle edible glitter over the frosting.

https://vid.tasty.co/output/107911/landscape_480/1536098453

Top 8 decoration recipes from across the web

The most viewed decoration recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate shards

Basic butter icing

Chocolate buttercream icing

Potato and Butternut Squash Roll

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Spooky Pumpkin Curry Halloween Soup...

Snow Cone Summer Cake Pops Recipe

Glow-Inspired Cupcakes Recipe by Ta...

Top 8 decoration recipes from across the web

The most viewed decoration recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate shards

Basic butter icing

Chocolate buttercream icing

Potato and Butternut Squash Roll

How To Candy Lemon Slices

Spooky Pumpkin Curry Halloween Soup...

Snow Cone Summer Cake Pops Recipe

Glow-Inspired Cupcakes Recipe by Ta...

The most viewed decoration recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine