Cupcakes, Cookies & Pie, Oh, My!: New Treats, New Techniques, More Hilarious Fun

Cupcakes, Cookies & Pie, Oh, My!: New Treats, New Techniques, More Hilarious Fun

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Overview

Cupcakes, Cookies & Pie, Oh, My!: New Treats, New Techniques, More Hilarious Fun by Karen Tack, Alan Richardson

Two million copies later, the New York Times best-selling authors of Hello, Cupcake! and What’s New, Cupcake? are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats.

Hello, Cupcake! inspired millions to become cupcake artists and launched an international sensation. Now the talented pair who started it all returns, with projects that are more hilarious, more spectacular, more awe-inspiring—and simpler than ever.

But they don’t stop at cupcakes. No sweet treat is safe from their ingenuity: refrigerator cookies, pound cakes, pie dough, cheesecakes, bar cookies, and Jell-O are all transformed into amazing and playful desserts. There’s something for everybody in this book, and every single item you need can be found in the neighborhood supermarket or convenience store.

Playing with your food has never been so exciting—or so easy.

Karen Tack and Alan Richardson have appeared on TV with Martha Stewart, Rachael Ray, and Paula Deen and have been featured many times on NBC’s Today as well as in America’s top magazines.

Product Details

ISBN-13: 9780547662428
Publisher: Houghton Mifflin Harcourt
Publication date: 01/31/2012
Pages: 240
Sales rank: 312,373
Product dimensions: 9.00(w) x 9.90(h) x 0.70(d)

About the Author

Called “the cake whisperer” by Gourmet, KAREN TACK is a cooking teacher and food stylist. Her work can be seen on the covers of Gourmet, Bon Appétit, Good Housekeeping, Family Circle, Woman’s Day, Martha Stewart Living, Parents, Real Simple, Nick Jr., and many others.

Fellow creator ALAN RICHARDSON has photographed dozens of best-selling cookbooks, and his work appears in many leading food and women’s magazines. He is the coauthor of The Breath of a Wok, which won two coveted awards from the International Association of Culinary Professionals.

Read an Excerpt

CHAPTER 1

We're Going Hog Wild!

In Hello, Cupcake! and What's New, Cupcake? we showed you how to use candy and snacks to turn cupcakes into clever and unexpected treats. But why stop at cupcakes when cookies, cakes, brownies, rice cereal treats, and pies offer so many possibilities?

We've developed a whole new set of easier-than-ever techniques, too, so you can make even more dramatic creations. We'll show you how to create glossy patterned surfaces with melted frosting, paint with brilliant "egg wash," and shape candy "clay" into everything from clothes for cookie dolls to peacock feathers or even a Chinese dragon.

What are you waiting for? With all of these new treats and techniques, we think your family and friends are going to say, "Cupcakes, cookies, and pie —

Oh, My!

It's a Sweet Life

Candy and snacks are the magical ingredients that bring our treats to life. It's as easy as using M&M for fish scales, marshmallows for sheep's fleece, rice cereal for skateboard wheels, licorice lace for a smile, or Swedish fish for salsa. Take a look at these five videos and you'll see just how easy it is to use everyday candy to turn dessert into a living masterpiece.

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Baa Baa Black Sheep (0:55)

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Emotipops (1:00)

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Nacho Normal Cheesecake (1:00)

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Rainbow Trout (0:47)

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Crispy Sk8ter Cake (0:57)

BUILD A PET

Sometimes an ant is just an ant. But when it has big floppy ears, a tail, and a long trunk, it's an eleph-ant. Creating a pet is a fun way to discover new candies and snacks for decorating. The animals on the following pages are based on other projects in the book. For example, our elephant is three red Emotipops decorated with spice drops for the ears, trunk, and tail, with licorice pastels for the legs. The pork-upine is a variation on Pig in a Blanket , with spines made from pink licorice. And the Zebra-doodle on is a sheep with a zebra pattern (for the technique, see our high-heel shoes. To get started making your own pets, choose a base for the body: a cupcake, cookie, or cake. Next, make critter parts from soft candy, hard candy, and snacks, mixing and matching to create crazy new creatures. Then pick a name for the pet and find it a good home in need of a smile.

Before you know it, you'll have all the skills you need to tackle your favorite decorating projects.

MAKE 'EM LAUGH

What did the cookie say to the pie when the spatula walked in? That puts the icing on the cake! These confections will leave them laughing and begging for more. Why settle for pie when you can have a Pie in the Face?

PIE IN THE FACE

PIE IN THE SKY

NACHO NORMAL CHEESECAKE

DESSERT FOR BREAKFAST

PIGS IN A BLANKET

FISHWICH

CHICKEN POT PIE

COMPOST PIE-L

SOURPUSSES

SHRIMP COCKTAIL ON ICE

Pie in the Face

MAKES 12 PIES

Who knew a mustache and glasses could make pie so much fun? A topper made from cookie dough is the easiest way to give pie a fresh face.

1 recipe Quick Chocolate Cookie Dough
1. Cut out and bake the cookie dough as directed on [>], using the face template below to make 12 cookies.

2. Spoon the vanilla and the dark chocolate frostings into separate ziplock bags. Press out the excess air and seal the bags. For the noses, cut each large marshmallow in half on the diagonal. Trim the flat end of each triangle to shape the bottom of the nose (see above). For the nostrils, cut the mini marshmallows in half crosswise. Snip a small (?-inch) corner from the bag with the vanilla frosting. Pipe a dot of frosting on the cut sides of the mini marshmallows. Attach 1 mini marshmallow to each side of the large marshmallow noses, as shown. Place the noses on a sheet of waxed paper. Spray with the red decorating spray to coat lightly.

3. For the glasses, microwave the bag of vanilla frosting for no more than 3 seconds to soften. Pipe the white lens area on the face cookies with the softened vanilla frosting. Add the chocolate candies for the pupils. Snip a small (?-inch) corner from the bag with the chocolate frosting. Pipe the eyebrows and mustaches on the face cookies with the chocolate frosting. Pipe a dot of chocolate frosting and attach the noses.

4. Tint the vanilla pudding light pink with the red food coloring. Divide the pudding among the mini graham cracker crusts. Top with the face cookies.

Pie in the Sky

MAKES 6 SUNNY FACES

Your cookie cutters are the secret to more cookie pie ideas. Try using a sun-shaped cutter and cut out a hole in the center to let lemon filling shine through.

½ recipe Quick Sugar Cookie Dough
1. Cut and bake the cookie dough as directed on [>], using a 5-inch sun cookie cutter (see Sources). Remove the center area with a 21/4-inch round cookie cutter or small knife before baking.

2. Tint the vanilla frosting yellow with the food coloring. Spoon the frosting into a ziplock bag, press out the excess air, and seal the bag.

3. Place the corn syrup in a small bowl. Microwave the corn syrup until bubbly, 5 to 7 seconds. Working on 1 cookie at a time, brush a thin layer of corn syrup on top of the cookie to cover completely. Sprinkle the top of the cookie with the orange sugar to coat. Repeat with the remaining cookies and sugar. Reheat the corn syrup in the microwave for about 5 seconds if it becomes too thick to brush.

4. Snip a small (?-inch) corner from the bag with the frosting. Pipe small zigzag lines of frosting on the sugared cookies to make the sunrays. Repeat with all of the cookies; set aside.

5. Spoon the lemon pudding into the mini graham cracker crusts.

6. Place the chocolate chips in a ziplock bag; do not seal the bag. Microwave for 10 seconds to soften. Massage the chips in the bag, return to the microwave, and repeat the process until the chocolate is smooth, about 30 seconds. Press out the excess air and seal the bag. Snip a very small ( -inch) corner from the bag and pipe the faces on the lemon pudding. Arrange the sun cookies on the pies just before serving.

Nacho Normal Cheesecake

MAKES 1 CHEESECAKE; ABOUT 10 SERVINGS

And these are definitely not your normal nachos either! Made from piecrust sprinkled with sugar, they sit atop a delicious lemon cheesecake with a sour cream frosting. Toss on some strawberry-jam salsa and top with candy olives for the funniest nacho night ever. Olé!

CHEESECAKE

Nonstickcooking spray
NACHO CHIPS

1 roll refrigerated pie dough (Pillsbury)
GARNISHES AND SALSA

8 red Swedish fish
1. CHEESECAKE: Preheat the oven to 350°F. Spray a 9-inch clear pie plate with nonstick cooking spray. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the ? cup sugar, lemon zest, lemon juice, and vanilla and beat well. Add the eggs, one at a time, beating well after each addition until smooth. Tint the batter orange with the yellow and red food coloring and stir until evenly blended.

2. Pour the batter into the pie plate. Bake the cheesecake until puffed and almost set, 25 to 30 minutes.

3. Stir together the sour cream and the remaining 1/4 cup sugar in a small bowl. Gently spread the sour cream mixture over the hot cheesecake, almost to the edge. Return to the oven and bake for 5 minutes longer. Transfer the cheesecake to a wire rack and cool to room temperature. Refrigerate until set, at least 2 hours.

4. NACHO CHIPS: Preheat the oven to 400°F. Line two cookie sheets with parchment paper. Unroll the pie dough onto a lightly floured work surface and roll it out to flatten slightly. Brush the top of the dough with the milk and sprinkle with the sugar. With a pastry wheel or knife, cut the dough into 2½-inch-wide strips. Cut each strip into as many 2½-inch triangles as possible. Transfer the triangles to the cookie sheets, about 1 inch apart. Bake in batches until the triangles are lightly golden, 6 to'S minutes. Transfer to a wire rack and cool completely.

5. GARNISHES AND SALSA: For the tomatoes, cut the Swedish fish into ½-inch pieces and toss in 2 tablespoons of the strawberry jam to coat. For the chiles, cut the green licorice on the diagonal into ¼-inch slices. For the olives, cut the black licorice dots into ¼-inch-thick rounds. Use a pastry tip or straw to remove a circle from the center of each round. For the melted cheese, tint the sour cream orange with the yellow and red food coloring. Spoon the sour cream into a ziplock bag. Press out the excess air and seal. For the salsa, add some of the green twists and Swedish fish to the remaining strawberry jam and set aside.

6. To assemble, press some of the nacho chips into the top of the cheesecake. Add the chocolate-covered raisins, licorice dot rounds, the remaining green twists, and the remaining jam-coated Swedish fish pieces to the top. Snip a small (?-inch) corner from the bag with the orange-tinted sour cream and pipe a few puddles on top for the cheese.

7. Serve with the salsa and the remaining chips.

Dessert for Breakfast

NO-BAKE • MAKES 8 BREAKFASTS FOR DESSERT

Our favorite meal of the day? Dessert! Even better if it's disguised as breakfast. And you'll want more jam, please, especially if it's fruit-filled gelatin served with slices of pound cake toast and whipped topping shaped to look like sticks of butter.

JARS OF JAM

4 cups white cranberry juice (Ocean Spray) or white grape juice
BUTTER

1 container (8 ounces) frozen whipped topping (Cool Whip), thawed Yellow food coloring

TOAST

1 bakery pound cake (Entenmann's or store brand)

1. JARS OF JAM: Place 1 cup of the juice in a large bowl. Sprinkle the gelatin over the juice and let stand for about 5 minutes.

2. Heat the remaining 3 cups juice with the sugar in a medium saucepan over medium heat until it just comes to a simmer. Stir until the sugar is dissolved. Pour the hot juice over the gelatin mixture and stir until the gelatin is dissolved. Let the mixture cool slightly.

3. Divide the fruit among the containers: 2 cups in the 1-quart containers, 1 cup in the 2-cup containers, or ½ cup in the 1-cup containers. Pour the gelatin mixture over the fruit to cover (if using strawberries, add a few drops of red food coloring to the gelatin before covering the fruit). Place the lids on the jars and refrigerate until set, about 3 hours.

4. BUTTER: Line two mini (3-by-5-inch) loaf pans with waxed paper.

5. Tint the whipped topping pale yellow with the food coloring. Spoon the whipped topping into the pans and smooth (see photo). Freeze until the whipped topping is firm, about 2 hours.

6. Preheat the broiler. Remove the paper liner from the pound cake if necessary. Cut a lengthwise ½-inch notch horizontally into each side of the pound cake about 1 inch down from the top to resemble the crown of a bread loaf. Trim the ends of the pound cake even. Use a serrated knife to cut the cake into eight ¾-inch-thick slices.

7. Place the cake slices close together on a cookie sheet. Toast the cake under the broiler until golden brown; watch carefully. Turn the cake slices over and return to the broiler until golden brown.

8. Cut the frozen whipped topping lengthwise to make 2 sticks of butter. Serve with the toasted cake and jars of jam.

Pigs in a Blanket

MAKES ABOUT 20 SERVINGS

These little piggies went "Wee, wee, wee!" all the way to bed. Red and white spice drops rolled into a thin "fabric" are cut into squares and "stitched" to make the blanket. The ears and snouts are made from pink marshmallows, but white marshmallows would be just as sweet.

¾ cup granulated sugar
1. For the blanket, sprinkle the work surface with some of the granulated sugar (reserving ¼ cup). Press 3 white spice drops together and roll out to a 1¾-by-3&¼-inch rectangle, adding more sugar if necessary to prevent sticking. Repeat with the remaining white spice drops, then with the red spice drops, rolling them out on the red decorating sugar (see photo). Cut out two 1½-inch squares from each flattened candy rectangle with a 1½-inch square cookie cutter or a small knife and a ruler (do not get sugar on the cut edges; they should remain sticky for assembly).

2. Make a 9-inch square by arranging 6 rows of 6 alternating color spice-drop squares, side by side, and pressing the edges firmly together to adhere. Use the rolling pin to flatten and secure if needed. Cover the blanket with plastic wrap to prevent drying.

3. For the tongues, cut each pink fruit chew into 5 small pieces. Flatten each piece into a small teardrop shape. Press a knife lengthwise on each fruit chew to create a crease, then pinch the small end (see photo).

4. Place the reserved 1/4 cup granulated sugar in a small bowl. For the ears, cut 10 marshmallows in half on the diagonal, allowing the pieces to fall into the sugar. Shake the bowl and press the cut sides of the marshmallows into the sugar to coat (see photo). For the snouts, cut a ¾-inch-thick slice crosswise from one flat end of 10 marshmallows, reserving the smaller pieces to use under the blanket. For the mouth, using the larger pieces, cut a slit 1/4 inch down from the untrimmed flat side with scissors. Pull open the slit, add the fruit chew tongue, and tuck the marshmallow in above the tongue to shape the snout. Repeat with the remaining snout pieces. For the tail, cut a ¼-inch slice from one long side of a marshmallow. To make the legs and bodies, cut the remaining marshmallows in half lengthwise (see photo).

5. Spoon ¼ cup of the vanilla frosting and all of the chocolate frosting into separate ziplock bags. Press out the excess air and seal the bags. Tint 1 cup of the remaining vanilla frosting light pink with the red food coloring.

6. Trim the top of the round cake level. Place the cake, cut side down, on a serving platter (the bottom side is flatter). Spread the top and sides of the cake with the remaining vanilla frosting and smooth. Arrange the marshmallow scraps and all but 10 of the halved marshmallow pieces, cut side down, over the top of the cake as the bodies. Place the spice-drop blanket on top of the cake, gently pressing the blanket to conform to the marshmallow pieces. Fold the corners back so the blanket doesn't get coated with the frosting from the side of the cake.

7. Spread the tops of the cupcakes with the pink frosting and smooth. For the ears, arrange 2 sugared marshmallows along the top edge of 10 of the cupcakes, pointed ends up. Position the snout marshmallows on the lower third of these 10 cupcakes. Add the brown candies for the eyes on 8 of these cupcakes. Add the marshmallow tail at one side of the remaining cupcake. Arrange the cupcakes around the outside edge of the cake.

8. Snip a small (1/8-inch) corner from the bags with the vanilla and chocolate frostings. Pipe the closed eyes on 2 of the cupcakes and nostrils on all the pigs except the tail using the chocolate frosting (see photo). Pipe 3 dots of vanilla frosting for the stitching at each corner where the spice drops meet on the blanket. Pipe the hooves on the legs using the chocolate frosting and position the legs on the tail cupcake and next to several other cupcakes. Tuck the piggies under the spice-drop blanket and serve.

(Continues…)



Excerpted from "Cupcakes, Cookies, & Pie, Oh, My!"
by .
Copyright © 2012 Karen Tack and Alan Richardson.
Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Cupcakes, Cookies & Pie, Oh, My!: New Treats, New Techniques, More Hilarious Fun 3.7 out of 5 based on 0 ratings. 19 reviews.
Anonymous More than 1 year ago
This a great book filled with amazingly artistic clean masterpieces cooked from delicious food made simple
Anonymous More than 1 year ago
I got this book and i bookmarked like half the book my mom also thought it was really cutee!!!!
Anonymous More than 1 year ago
This is the third in a series from this fantastically creative and inventive duo. The authors' ideas are always fresh and charming, and most importantly - do-able. The gorgeous, vibrant photos and clear instructions bring their ideas to life, and the results bring smiles to the baker, the decorator and the eaters, young and old alike. I've been giving this and the other two books (Hello, Cupcake! and What's New, Cupcake?) as gifts to children and adult friends over the past few years, sometimes with a small assortment of candies and decorations to add a little nudge. This is probably unnecessary as the books are delightful and inspire people of all skills to head to the candy aisle and add a little fun and festivity to their special baking projects. Excellent books.
JenQIPM More than 1 year ago
This book will definitely give many different ideas on cupcakes, instead of the same old, same old.
Anonymous More than 1 year ago
Great but videos do frezze
Madsgal More than 1 year ago
This is really a fun cookbook. Especially for parties or get togethers. Your friends will be impressed with your creations. 
Anonymous More than 1 year ago
Awesome!!!!!!!!!!!!!!!!!!!!!!
Anonymous More than 1 year ago
This is a great and fun book to read and bake
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Anonymous More than 1 year ago
Not so sure i shoulg get it need an answer NOW gosh hurry up KATNISSLOVER67
Anonymous More than 1 year ago
I have the two other books.... os this one just as good or no? IDK what to do. I dont want to spend the $12 if its bad.
Anonymous More than 1 year ago
I love this series but wished I would have bought a hard copy. The book freezes, pages wont turn. It is.too.frustrating! The one star is for.the vidoes.
Anonymous More than 1 year ago
Does this play videos?should I spend 12 dollars, is it worth it?