DECK THE HOLIDAY'S

8 TIPS FOR MAKING THE PERFECT CAKE POP As many of you know I get asked to make cake pops for various events. After having some major pop catastrophes and  trying to make the best of the rolled cake pop method , I knew there just had to be a better way. I had originally thought if hand-rolled pops were good enough for  Starbucks then they must be easy enough to make. Wrong. Though I did find  ways to make it slightly more successful , my cake pop grave yard was growing with sad little cake babies that had bitten the dust and slid off sticks into the candy, while drying, after being decorated… you name a point in the process and I had pops sliding off sticks. Plus, some people didn’t care for the extreme sweetness that came from the additional frosting. The rolled method really has the texture of cake batter rather than actual cake. The softness was part of the problem. I knew I needed something more firm to hold up on the stick. So when I was asked to do the cake p...

   The  World Sauna Championships  were an annual endurance contest held in  Heinola ,  Finland , from 1999 to 2010. They originated from unofficial sauna-sitting competitions that resulted in a ban from a swimming hall in Heinola. The Championships were first held in 1999 and grew to feature contestants from over 20 countries.  Sauna  bathing at extreme conditions is a severe health risk: all competitors competed at their own risk, and had to sign a form agreeing not to take legal action against the organizers. Notably, the  Finnish Sauna Society  strongly opposed the event. After the death of one finalist and near-death of another during the 2010 championship, the organizers announced that they would not hold another.    This followed an announcement by prosecutors in March that the organizing committee would not be charged for negligence, as their investigation revealed that the contestant who died may have used paink...

Chocolate Molten Cakes makes 6 medium cakes or 12 small individual cakes 2 tablespoons of butter, melted 2 tablespoons of cocoa ...... 3/4 cup of butter 12 ounce of chocolate chips 1/2 cup of heavy cream  5 eggs 3/4 cup sugar 2/3 cup of flour Prepare cupcake pans by coating the inside of each with melted butter by swirling it around.  Then sprinkle the insides with cocoa, coating completely.  To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream.  Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth.  When chocolate has cooled slightly, stir in eggs, sugar and flour.  Pour into prepared cupcake pans.  Refrigerate for 1 hour (at least) and up to a couple of days. Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. ...