Chocolate covered Oreos

B and I are expecting.  I’m 21 weeks along, which is why I haven’t posted in what feels like forever.  Between the 24-hour sickness (I refuse to call it morning sickness), food aversions and the sheer exhaustion I knew I had to let something go, and so the blog went.  I also gave forgave myself about it because the purpose of the blog is for my enjoyment and not an opportunity to beat myself up.

This past weekend we had a gender reveal party for which we had tons of homemade food.  One of the desserts, in addition to the pink or blue cake, were chocolate covered Oreos.  These look super fancy, but are really simple if you have the time to make them. 

Required:

- Oreo cookie molds (I like spinning leaf’s)

- Double stuffed Oreos

- Melting chocolate wafers(white, milk, dark, whatever your preference)

- Optional:  Melting chocolate (colored)

I did white chocolate covered oreos with pink drizzle or blue drizzle, because it was a gender reveal party.

For the chocolate I used Ghirardelli's white chocolate wafers this time.  I've used the Wilton candy melts in the past, but the Ghirardelli's really had a better flavor.  The Wilton ones are readily available at your local craft store which is great, but if you want a higher end chocolate the Ghirardelli's is worth the extra bucks.  Plus you can order them on Amazon and have them shipped right to your house.  I did notice this time that the Ghirardelli's took a little longer to set, not a big deal but you need to have enough time to make them.  

Melt the chocolate wafers in a double boiler (a bowl on top of a simmer pot of water works – no need for anything fancy).  Make sure the temperature of the stove is low, and that you are stirring frequently.  This will help temper the chocolate so that it doesn't break or seize. Make sure that no water get in the chocolate.  

Partially fill the bottom of the mold and make sure that the sides are covered as well.  Place an Oreo in and then cover with a little more chocolate.  I usually bang the mold gently on the counter to get any air bubbles out and then smooth with an icing spatula. 

Pop into the fridge until the first batch is set and then repeat for as many Oreos as you were making!  I like to have two trays of the Oreo molds, because then I can make a dozen at a time.  

For the drizzle:

Melt some more chocolate in another double boiler.  You can also the microwave, but I find the double boiler is easier for tempering.  Pour a small amount into a pastry bag or a Ziplock bag with a corner snipped off.  Then drizzle a little bit on top of the Oreo.  In the past, I've also decorated with sprinkles. 

Ta-da!  They look gorgeous!  Especially on my wedding china :-) 

Here's some of the decorations from the party:

And the cake with the gender reveal inside: 

And in case you were wondering it's a GIRL! 

Building Buttercream Basics

I have been enjoying my summer vacation so far, a lot of yoga classes, participated in the CSA with all sorts of new veggies I’ve never had before and tried out tons of new recipes!   

One of the things I did this summer was to sign up for a Michael’s Craft Store class.  It’s a Wilton product based class and it is all about decorating with buttercream.  I’m taking the first course in the series, of which there are four in total.  The class is Thursday nights for a month and conflicted with one of the yoga classes that I usually go to, but I decided to juggle my schedule around because I was interested in the course (Sorry Jenny!) Plus it’s only for August and I’ll be back to Rock It Man Yoga soon.

The first class was last night and it was a BLAST!  I had so much fun and enjoyed working with the instructor, Lori and my fellow classmates.  The first day had a mix of things I already knew, things I had read about and wanted to try, and some new information!  Love that!

We focused one the star tip and different icing techniques that come with it.  I use my star tip from Ateco (oh no! Not a competitor) to usually frost my cupcakes with typical cupcake swirl (Wilton calls it a “1M Swirl” because the size tip that is used) so I was pretty comfortable with those already.

 We did a bunch of little stars with the smaller size 18 tip on one cupcake in yellow. 

And larger individual stars with the 1M tip.

We also looked at the “1M Rosette” which is below in the picture with a striped icing. 

It’s similar to the swirl but starts in the center and works outward instead of outside working in. With the swirled pink and yellow icing it came out so pretty!  

I love that they explained which type frosting technique should be done at 90° degree angle and which should be done at a 45° angle.  And no, I did not pull out a protractor to have it perfectly angled…

It was also great to have someone who is a professional give me constructive feedback.  Lots of positive reinforcement but also some guidance about the amount of pressure to put on the pastry bag.  

I only managed to ice 5 cupcakes while I was in the class but I took this afternoon to make a batch of icing and decorate the rest. 

All the pink and yellow were done in class! 

Here are the ones I finished off at home in purple and green.

This one looks a bit like a hydrangea. 

Here's the open star tip again with a rosette, but it's actually my Ateco (shhhh) which is larger than the 1M. 

These two I think are the prettiest of the bunch, and I can't decide which is prettier.  One is more lavender and the other has some cream color in the center.  Which do you think is prettier? 

or

The class itself isn’t expensive, but there have been a lot of supplies needed and they want you to buy a lot of Wilton products.  Luckily, my instructor has been very down to earth about what you need and what can you supplement from home in a more cost effective way.  She also has the best tips on icing!  What’s your favorite icing technique?

I probably need to head back to yoga class to work off the calories of all these cupcakes! 

Meanwhile, I found this print via Pintrest and I really think that I need it for my kitchen.  Don’t you agree?