Oscar Awards Cupcakes
-1 dozen unfrosted cupcakes
-Gold and clear sprinkles
-3-4 pre-made pie crusts
-Egg whites from 2-3 large eggs
-1 can of edible gold color mist
Roll out the pre-made pie crust and cut out the statuette shapes using the free downloadable stencil found below. Using a pastry brush, brush each shape with egg whites and sprinkle with clear sprinkles. Bake for 12 minutes at 350 degrees F. Allow to cool for 10 minutes. Using edible gold color mist, spray the pieces and set them aside to dry. Ice the top of the cupcakes with your favorite frosting and immediately dip the tops into gold sprinkles. Then, insert the bottom of the Oscar statuette into the top of each cupcake.
Click on the file below to download the Oscar statuette stencil:
Film Reels Cupcakes
- EDIBLE gold spray paint (from the craft store)
- Store bought or home-made cupcakes
- Licorice Wheels (from World Market)
Mini White Chocolate Tuxedo Cheesecakes
1 1/2 cup finely ground graham cracker crumbs
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
2 tablespoons Godiva White Chocolate Liqueur
1/2 cup heavy whipping cream, whipped
Chocolate Tuxedo Glaze:
12.25 ounces good quality dark chocolate (65% cocoa solids)
3 tablespoons vegetable oil
1. In a blender or food processer pulse wafers until finely and evenly ground. Pour melted butter to the crumble and pulse until mixture resembles wet sand. Alternatively, use a potato masher and your hands to crumble and knead in butter and sugar.
2. Press crumble into bottoms. Place in refrigerator until ready for use.
1. In another bowl, beat cream cheese, 1/3 cup of sugar and liqueur.
2. Whip cream and fold into cream cheese mixture.
3. Spread into pan.
4. Transfer to refrigerator while chocolate is being prepped.
Chocolate Tuxedo Glaze:
1. Combine chopped chocolate and vegetable oil in a bowl set over pan containing 1.5 inches of simmering water. Do not place directly on water.
2. Once melted set aside to cool for two minutes.
3. Transfer to a ramekin or small glass for easy handling.
Bow and buttons:
1. Place melted chocolate in a pastry bag and use tip #1 to pipe buttons and bow. Alternatively, use a regular plastic bag and cut a very small hole.
Assembling the Tuxedo:
1. Place your mini cheese cakes on top of a cooling rack that is resting over a bowl. This will help you catch the excess chocolate that drips off for re-use.
2. Using a dough scraper as a guide place it down the middle, without touching the top of the cheesecake, now rotate it to the rigt so it is at a 45 degree angle. At this point you can lightly rest the dough scraper on the top. Pour chocolate over the cheesecake. Return dough scraper to the middle and rotate it to the left and do the same thing.
3. Gently pipe on buttons with your tip.
4. If you have a steady hand, then continue doing the bow. If not pour your melted chocolate on to a flat surface (I use the backside of jelly sheet) spread with a spatula to a 1/8 of an inch thickness. Let it rest for five minutes or until it sets to pliable consistency, but not so hard that it cracks as you work with it.
5. Once set, using a sharp knife cut out small triangles. (Going tip down to cut rather than straight down will keep the chocolate from cracking). Gently place your triangles on with either a pin or skewer. Pipe a small circle in the middle of the two triangles to finish.
- Omit the white chocolate liqueur for a non-alcoholic version.
- If you don’t like cheesecake, use a cake recipe instead (although your prep time will increase considerably).
Brownie Popcorn Bags
1 1/2 cups flour
1 teaspoon baking powder
4 oz unsweetened chocolate
4 oz semi-sweet chocolate
3/4 cup butter
2 cups sugar
2 teaspoons vanilla
1/2 cup butter
2 cups confectioners’ sugar
1 teaspoon vanilla
1-2 tablespoons milk
Miniature marshmallows (10.5 oz. bag will be enough)
Red sanding sugar or red sugar crystals
Popcorn bag cookie cutter*
Decorating bag and #10 tip, optional
6 inch cake boards
- Preheat oven to 350 degrees F.
- Line a 12 X 18 inch jelly roll pan with parchment paper. You can rub the pan with the end of a stick of butter and then the paper will attach and stay in place.
- In a small bowl, mix flour and baking powder together with a wire whisk and set aside.
- Melt butter and chocolate together in a saucepan on medium heat. Stir frequently making sure the chocolate does not stick to the bottom.
- When melted, remove from heat and add sugar. Stir well until thoroughly combined.
- In another small bowl add eggs and whisk gently. Then add vanilla to the eggs and pour into the chocolate mixture.
- Fold eggs gently at first to incorporate and then continue stirring until the eggs completely disappear.
- Add the flour and baking soda. Again, stirring together slowly at first and then more quickly to make sure everything is blended.
- Spread the batter evenly in the pan. The batter will be thick.
- Bake for about 12 minutes. Remove and cool completely.
- Once cool, use a five-inch popcorn bag-shaped cookie cutter to make 10 popcorn bags. Alternate the direction of the cutter and you can get 2 rows of five bags.
- Remove the brownie bag shapes from the pan by using the cutter to carefully squeeze and lift. (You can also use a spatula.)
- Transfer the brownie to a small cake board to serve individually. Release the brownie onto the board by spreading open the sides of the cutter.
- Once on the cake board, you can stack all the brownies and cover in plastic wrap until ready to decorate. You can also trim the cake boards to the same shape as the bag with scissors.
- Make your frosting.
- Cream the butter and vanilla in a mixer. Add the sugar slowly and mix until thoroughly combined. Add milk if necessary to make the frosting consistency more creamy.
- Fill a decorating bag, fitted with a #10 tip. You can also use a plastic resealable bag with corner snipped off. Pipe the outline of the popcorn bag shape and then the inside. You can then spread the frosting on evenly with a knife or even use one of the popsicle sticks. Place two clean popsicle sticks gently on the surface of the frosting. They should be placed at the bottom of the bag with frosting visible on either side of each stick.
- Sprinkle red sanding sugar over the bottom part of the brownie until you can’t see the frosting underneath. Carefully remove the sticks to reveal a red and white striped bag. Place miniature marshmallows in varying directions on the top of the brownie for popcorn. Gently press them into the frosting to secure.
- Repeat with remaining brownies and enjoy!
Best Actor and Best Actress Cookies from Eleni's.com
Bryan Craston ("Trumbo"), Matt DAmon ("The Martian"),
Leonardo Di Caprio ("The Revenant"),
Michael Fassbender ("Steve Jobs"), Eddie Redmayne ("The Danish Girl")
Brie Larson (“Room“),Charlotte Rampling (“45 Years“), Cate Blanchett (“Carol“), Saoirse Ronan (“Brooklyn“) and Jennifer Lawrence(“Joy“).
Free Printable Oscar Party Invitations
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