Are you ready for the big Super Bowl game this weekend? We’re getting there! Today I have not 1 but 5 fun and fabulous sweet treats for your Super Bowl party all courtesy of Lauryn Cohen of Bella Baker. Lauryn is known for her uniquely creative treats. She has created and designed inventive desserts for every occasion. Bella Baker features a customized, made-to-order dessert company offering everything from cake pops to highly stylized dessert tables. Today I’m excited to say Lauryn is sharing 5 of her fabulous creations with Kid’s Fun readers so you can create the perfect Super Bowl or football party dessert table.
1. Football Pull Apart Cupcake Cake
Vanilla Buttermilk Cupcakes
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups buttermilk
Preheat oven to 350 degrees, and line a 24 mini cupcake tin tray with paper liners. Sift cake flour, baking powder and salt into a medium sized bowl, set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium high speed until pale and fluffy. Add the sugar, one cup at a time, until sugar and butter are well combined. Add the eggs, one at a time, making sure each egg is fully blended into the butter mixture.
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 2/3 cup unsweetened cocoa powder
- 5 cups confectioners sugar
- 2 teaspoons pure vanilla extract
- up to 1/2 cup sour cream
Beat butter on medium high speed until pale and fluffy. Add cocoa powder and confection’s sugar, 1 cup at a time. Add vanilla, and enough sour cream until frosting reaches a stiff but pipeable consistency.
- 2 sticks unsalted butter, softened
- 4 cups confectioners sugar
- 1/3 milk
- 1 teaspoon pure vanilla extract
- pinch of salt
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add confectioners sugar, one cup at a time until well blended. Beat in vanilla and salt, and finally add the milk until icing reaches a consistency for piping.
- 2 circular piping tips
- 1M star piping tip
Place 24 unfrosted cupcakes into a football formation. Push the cupcakes in so they are as close to one another as possible. Put chocolate icing into a piping bag fitted with a circular piping tip. Begin by piping the perimeter of the football. The goal here is to frost all of the cupcakes together so that they look like one cake. Pipe the frosting into the middle of the football formation, taking care to cover the cupcakes as much as possible. Use an inverted spatula to very carefully cover smooth out the icing over the the football. Place vanilla frosting into another piping bag fitted with a small circular tip. In the center of the football, pipe one long horizontal line, but do not extend in out to the points of the football. Then pipe five lines going vertically overlapping the horizontal line. Finally, place remaining chocolate frosting in piping bag fitted with 1M piping tip, and pipe a star border around the perimeter of the football.
2. Super Bowl Snack-Time Brownies
- 12 tbsp unsalted butter, cut into 12 pieces
- 6 ounces bittersweet chocolate, finely chopped
- 1 1/4 cup sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 2/3 cup all purpose flour
- 1/2 cup heavy cream
- 4 ounces semi sweet chocolate, finely chopped
- 2 tbsp butter, room temperature, cut into 4 pieces
- Potato Chips
- Thin Pretzel Sticks
- Regular popcorn (not kettle corn flavored)
Center a rack in the oven and preheat the oven to 325 degrees. Generously butter a 9×13 glass baking pan.
Put the butter in a microwave safe bowl, top with the chopped chocolate. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted – you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt the chocolate completely.
With a whisk, stir in the sugar. Whisk in the eggs one by one. Add the vanilla extract and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
While they are cooling, make the ganache. Put chopped chocolate in a medium bowl. Bring heavy cream to a boil. Once heavy cream has reached boiling pour half the heavy cream over the chopped chocolate. Let sit for 30 seconds, then gently stir chocolate and cream together with a rubber spatula in a figure eight motion. Pour remaining heavy cream over chocolate and continue to gently stir. Add butter, one piece at a time, until ingredients are fully incorporated and ganache is smooth and glossy.
Pour ganache over brownies, and smooth with rubber spatula to completely cover top of brownies. While ganache is still wet, sprinkle potato chips, pretzels and popcorn on top. Refrigerate brownies for one hour until ganache has set before cutting into squares.
3. Yard Line Cake Pops
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1 2/3 cups sugar
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
Preheat oven to 350 degrees. Spray a 9- x 13-inch glass baking dish with non stick spray. Whisk together the flour, baking powder and salt in a medium sized bowl. Set aside. Beat butter and sugar on medium high speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, mix milk and vanilla. Reduce mixer speed to low and add one third of the flour mixture, followed by one half of the milk, another third of the flour mixture, the second half of the milk and finally the remainder of the flour. Be sure to scrape down the sides and bottom of the bowl. Pour batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven, and allow to cool to room temperature.
- 4 ounces whipped cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar
- 6 inch Lollipop sticks
- 16 ounces green candy melts
- 8 ounces white candy melts
- Styrofoam block or cake pop stand
Note: You can replace store bought cream cheese frosting in place of the cream cheese, butter, and confectioners’ sugar.
Break the cake into a large bowl. Using your fingers, crumble up the entire cake. In another bowl, mix the cream cheese, butter, and sugar; add this mixture to the bowl of cake crumbs, 1 to 2 tablespoons at a time. Stir the cream cheese frosting into the cake crumbs with a spoon and continue to mix it all together. Add in more frosting, a little at a time, until you have a consistency that is thick and balls can easily be rolled. If it is too dry, you will not be able to roll the mixture into balls, but you also don’t want it to be too moist either, which is why its important to add the cream cheese mixture slowly. Line 2 baking sheets with parchment. Form cake ball mixture into balls with your hands, and place on prepared baking sheets. I often weight the cake balls so they are uniform in size. If weighing balls should be approximately .6 – .7 ounces. Place balls in the refrigerator for about an hour to chill.
Once the balls have chilled, put green candy melts in a microwave safe bowl in melt in microwave in thirty second intervals, stirring vigorously with a spoon in between intervals. It should take about two to three thirty second intervals for chocolate to melt completely.
Remove the cake balls from the refrigerator. Working one at a time, first dip the tip of your lollipop stick in the melted green candy melt, then insert it into your cake ball until it’s about halfway through. Holding the stick, dip the cake ball into the melted candy, rotating to coat evenly. Tap the lollipop stick gently against the side of the bowl to remove any excess candy melt. Stick cake pop into foam block or cake pop stand to dry. Repeat until all cake pops are dipped. Once the green shell on the cake pops has completely hardened, melt the white candy melts in a microwave, and then transfer to a squeeze bottle. Carefully draw a white line going vertically through the center each cake pop, then draw on numbers to represent the yard line. If you are drawing the 50 yard line, for example, the 5 would be drawn to the left of the vertical line and the 0 to the right of the vertical line. Makes about 50 cake pops.
4. Rice Krispie Treat Helmets, Jerseys and “Go Team” Flags on a Stick
- 3 tbsp butter
- 1 bag mini marshmallows
- 6 cups Rice Krispies
Melt butter in a saucepan over low heat, then add in the marshmallows and stir with a rubber spatula until melted (spray spatula with non stick cooking spray to avoid marshmallows sticking to the spatula.) Add Rice Krispies and stir until cereal is well coated in marshmallow. Lightly spray a 9 x 13 inch pan with non stick spray, then turn the Rice Krispie mixture out into the pan. Press down with the palm of your hand to flatten the Rice Krispies evenly into the pan. Allow 15 minutes to cool.
- Helmet, Jersey, and Flag shaped cookie cutters
- Various colors of candy melts
- striped straws or lollipop sticks
- Squeeze bottles
Use your cookie cutters to cut out shapes of football helmets, jerseys and flags, then gently insert a striped straw or lollipop stick into the base of each shape. Melt candy melts in the microwave and then transfer to squeeze bottles. Decorate your Rice Krispie shaped with various colors and patterns.
5. Football Whoopie Pies
- 6 tablespoons (3 ounces) shortening
- 1 cup sugar
- 1 large egg
- 1 cup milk
- 5 tablespoons cocoa
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Preheat oven to 350°. Cream together shortening and sugar. Add egg and vanilla, beating well until blended. In a bowl whisk together the flour, cocoa, salt, and baking soda. Slowly beat in the flour mixture, alternating with milk, until blended. Using a cookie scoop, drop onto greased baking sheets. Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football. Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.
Cream Cheese Frosting
1 stick (8 tablespoons) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners sugar
1 teaspoon pure vanilla extract
With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.
Fill a piping bag fitting with a star tip with your cream cheese frosting. Flip one of your Chocolate Whoopie Pies over so the bottom is facing up. Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. Gently press the bottom side of another whoopie pie on top, creating a “sandwich”. Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.
I want to thank Lauryn for sharing these amazing treats!
More on Lauryn and Bella Baker: Bella Baker is a leading customized dessert service known for treats that are just as beautiful as they are delicious. They consider each confection a work of art and specialize in designing stunning dessert tables that perfectly coordinate with the color palette or theme of any function. Lauryn and her team provide clients with a visual wow factor and go above and beyond the ordinary to create a dessert experience that is truly unforgettable.