Stupid Guest Tricks

ynnepztem wrote:If Butterfinger Cupcakes are made with Butterfingers, was the Cat Cake make with a Cat!!!

It could have been made with Kitty Litter.

hobie16 wrote:It could have been made with Kitty Litter.

Just make a Kitty Litter Cake!

Yes, they exist and are very good :D:
http://www.kidskuisine.com/kitty-litter-cake/

Ever had a bad day at work? Hopefully it wasn't this bad.

shilohmm wrote:This can backfire on you. I made Butterfinger cupcakes from a Disney recipe (only much smaller, thank you very much), just to see if they were as deadly as they sounded (answer; yes), and eldest daughter chose them for her birthday cake this year. :mad: To think I used to complain about the hassle of making the cat cake she liked as a kid...

And if you were to post said recipe here, NO ONE would ever make it for themselves.....

delsdad wrote:And if you were to post said recipe here, NO ONE would ever make it for themselves.....

Well, I wouldn't ever make it cuz I've been told; "Don't even try to boil water."

Main Streeter wrote:Well, I wouldn't ever make it cuz I've been told; "Don't even try to boil water."

Yeah, but you can stand in line at the little red wagon like the best of them!

ynnepztem wrote:If Butterfinger Cupcakes are made with Butterfingers, was the Cat Cake make with a Cat!!!

Just shaped like one. Any cake flavor baked in two round layers, then you cut one up for the head, tail and ears. I'd frost it and they could decorate it as desired. Dead easy, as long as you make the cake a day ahead and chill it a bit to frost. Which of course I never did, so frosting the cut edges could be a bit of a trick, but still not a big deal.

Not even going to try the kitty box one. I love me some tootsie rolls, but I still don't think I could enjoy them with that presentation. :p:

delsdad wrote:And if you were to post said recipe here, NO ONE would ever make it for themselves.....

Alright, but authentic it ain't. For starts, Disney actually scoops little cones of cake out of the cupcake and flips them over so theirs have a huge mound of frosting on them and kinda pointy tops. I just inject mine. Plus I don't know how accurate this recipes was to start with, and I've modified it a bit.

Starring Rolls Butterfinger Cupcakes

1 box Devil's Food Cake mix or other fudgey chocolate cake, plus ingredients to make cake
1 can fudge frosting

Bunches of Butterfingers [I think I used 4 of the regular size; original recipe called for 3 giant ones] I freeze mine a bit.

Buttercream frosting (recipe below)

2 cups chocolate chips
3 Tbsp canola oil
[original recipe calls for twice as much but this was plenty for me]

Prepare cupcakes according to directions on cake mix package. Let cupcakes cool completely.

Inject with fudge frosting (I use a star-shaped tip on a cookie press).

Make butter cream frosting; frost cupcakes and put them in the freezer for 30 minutes or so.

While the frosting is setting up, crush the Butterfingers in the food processor until completely pulverized. I froze the Butterfingers and crushed them frozen.

Combine chocolate and oil in a medium microwave safe bowl. Microwave on HIGH for 1 minute. Stir and continue to heat in 30 second intervals until chocolate is melted. Transfer to a small deep bowl. Allow to cool for 5-10 minutes.

Dip chilled cupcakes in melted chocolate, let drip a moment, then pour butterfinger crumbs all over it. Chill again, maybe 20 minutes in the freezer, and they're ready to go!


Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes

They say this makes enough for 24 cupcakes; I did 24 cupcakes *and* a layer cake with it, myself. But I’m not a big frosting fan.

I did this latest batch in princess-pink cup liners with little crowns printed on the bottom, very Disney. ;)

hobie16 wrote:Ever had a bad day at work? Hopefully it wasn't this bad.

I'd say he just lost his job. The mailbox had mail in it. That's probably a federal offense.

ktulu wrote:Yeah, but you can stand in line at the little red wagon like the best of them!

ROFL. I set myself up - unwittingly - for this, rite? :D: I seem to recall you holding a cherished stance in little red wagon line more than once Kman. ;)

DonutGoddess wrote:I'd say he just lost his job. The mailbox had mail in it. That's probably a federal offense.

Turns out it was a joke. If you read the comments it was scam on the guy's boss.