Sugar Rush

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Amy of Oh Bite It figured out how to make Oreos even better. And yes, her method involves frying (of course!). Amy made doughnut holes with mini-Oreos stuffed inside. She also made a glaze from the cream inside Double-Stuf Oreos, and I have to say that the end result looks pretty enticing.

Head on over to Oh Bite It! for the full recipe.

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Need a good landspeeder to navigate the treacherous deserts of Tatooine? Well, the X-34 is a solid choice, but I wouldn’t go with the version pictured above–mostly because it’s actually a cake.

Made by Les Gâteaux de Gilles, this particular cake features a stunning amount of detail.

Check out another pic after the break…

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Honestly, who could say no to doughnut s’mores? Even looking at this sweet treat is giving me a sugar buzz. Amy of Oh Bite It! filled each glazed doughnut with toasted marshmallows and a hefty helping of Nutella!

Head on over to Oh Bite It for more mouth watering pics.

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These beautiful, realistic candy animals are from Japanese confectioner Shinri Tezuka of Ameshin. The shop, found in the Asakusa district of Tokyo, uses a 1300-year-old art called Amezaiku that involves mixing sugar, water, cornstarch and organic coloring for sculpting candy. According to Tezuka:

(translated) Retention of candy crafted a traditional technology of Japan, and aims to further develop stand-up candy goldsmiths population, it is “candy crafted Ameshin”. And holding a workshop store in Tokyo’s Asakusa, manufacture and sale of candy craft, production demonstration, made-to-order production, we do hold, etc. of experience classroom. In addition, across the country of the event, also business trip production demonstrations and business trip experience classroom such as at a party, etc.

They’re really too pretty to eat!

See more examples and a video after the break.

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You know, because sometimes a tall s’mores frappuccino with a cookie straw is just too tall for your diet.

Starbucks’ new mini Frappuccino clocks in a 10-ounces and will be around from May 11th through June 6th at participating locations in the US and Canada.

(via Mashable)

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Now this is one tasty treat that I’m just dying to make. These bacon marshmallows are, as their name so aptly describes, a lovely combination of crunchy, salty bacon and sweet marshmallow. There’s even a dash of liquid smoke added for good measure. The layering is amazing looking as well.

If you’d like to learn how to make these bacon marshmallows, head on over to Instructables for the recipe.

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We’ve seen plenty of Millennium Falcon cakes in our day, but baker Ann Reardon has created an easy-to-follow tutorial that highlights exactly how you can make your own version at home. To start, you’ll need a Millennium Falcon mold (available in regular and deluxe sizes)

Check out the video after the break…

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If there’s one thing General Mills knows how to do, it’s get you to buy cereal. Those of us who grew up on Trix and Lucky Charms know the power of their siren song. Now they’re going after the Star Wars fans with red and blue marshmallow lightsabers.

In addition to themed marshmallows, the regular part of the cereal also comes in three shapes: a Tie Fighter, an X-Wing, or the Millennium Falcon.

Plus, they’re going after the collectors here. The cereal debuts in June and will change as new movies come out with new boxes and marshmallows. Indeed, Star Wars cereal will be a permanent part of the General Mills lineup.

See you in the cereal aisle!

(via Twin Cities)

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It’s good form to send a resignation letter when you quit a job, but a resignation cake is probably the best way break the news. KOLD-TV newscast director Mark Herman did just that and, not surprisingly, it wen’t over well.

Herman put it best when he said “you can’t be sad at a cake”.

(NY Daily News via Eater)

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LA chef Stephen McCarty of Sukhavati Raw Desserts specializes in crafting one-of-a-kind vegan cheesecakes that feature dizzying mandala patterns. He uses only raw, plant-based ingredients to make all of the impressive designs.

Check out some more pics after the break…

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