Child Named Hitler Has Problem Getting Birthday Cake--DOH!
By LILY FU
A New Jersey family who named their child after Adolf Hitler is having problems getting a birthday cake made for their 3-year-old.
Heath and Deborah Campbell said their local ShopRite supermarket in Greenwich Township, N.J., refused to personalize a cake for their son, Adolf Hitler Campbell.
"We believe the request ... to inscribe a birthday wish to Adolf Hitler is inappropriate," Karen Meleta, a ShopRite spokeswoman, told the Express-Times.
Barry Morrison of the Anti-Defamation League agreed with ShopRite's decision. "Might as well put a sign around their [the children's] neck that says bigot, racist, hatemonger,"Morrison said. "What's the difference?"
The Campbells say they don't understand what the big deal is. "ShopRite can't even make a cake for a 3-year-old," mother Deborah Campbell said."That's sad."
The couple's other two children are named JoyceLynn Aryan Nation Campbell and Honszlynn Hinler Jeannie Campbell.
We love the oh-so-cute size and shape these cakes take—reminiscent of a fairy toadstool—when made in a mini cheesecake pan. You'll have enough leftover batter to make one or two conventional-size cupcakes if you use the mini pan. The recipe also fits a standard-size muffin tin perfectly. Frost the cakes with brightly colored buttercream and garnish with homemade fondant butterflies (directions follow). Sugar flowers work as a garnish as well.
3/4 cup unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon orange, lemon, or lime zest
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons fresh orange, lemon, or lime juice
1/4 cup milk
3 large eggs
1/3 cup unsalted butter
1/3 cup shortening (or use all butter)
1/8 teaspoon salt
4 to 5 cups glazing or confectioners' sugar
2 teaspoons vanilla extract, or the flavor of your choice
1/4 to 1/3 cup milk or cream
food color, if desired
Preheat the oven to 375°F. Lightly grease a mini-cheesecake pan or standard muffin tin.
To make the cakes: Cream the butter, sugar, and zest until pale and fluffy, scraping the sides and bottom of the bowl occasionally. Whisk together the flour, salt, and baking powder, and beat into the butter mixture until a paste forms. Stir in the citrus juice and milk, scraping the sides and bottom of the mixing bowl. Add the eggs one at a time, scraping the bowl between additions, and beat until the batter is light and fluffy.
Spoon the mixture into the wells of the prepared pan and bake for 18 minutes, until the cakes are golden brown, the tops spring back when lightly touched, and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes. Remove the cakes from the pan and return to the rack to cool completely.
To make the frosting: Beat together the butter, shortening, and salt till fluffy. Add about half the sugar, and beat slowly till well blended. Add the vanilla and half the milk, and beat until fluffy. Continue mixing in sugar and milk alternately until they're completely incorporated, then beat until the frosting is light and fluffy. Color the frosting as desired, then spread on the cakes. Garnish with fondant butterflies, if desired, before the frosting sets. Yield: 12 to 14 fairy cakes.
4 to 6 ounces purchased fondant
Food color (paste colors are better than liquid, as they don't thin the fondant)
Begin kneading fondant on a silicone mat or a surface dusted with cornstarch. Once it's pliable, divide fondant into as many pieces as you want colors. Work with one piece at a time, keeping the rest covered to prevent drying. Start adding color, one or two drops at a time, and knead until color is swirled throughout fondant to the extent you like.
Roll fondant 1/8" thick (a plastic pin works best, as the fondant won't stick). Use butterfly-shaped cutters (or any shape of your choice) to cut out butterflies. For an "in-flight" look, you can bend the butterfly over a pencil or dowel while still pliable, and let dry in a bent shape.
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Kid's Cupcake Making Kit
Kids love creating in the kitchen its both educational and fun!
Its also a great way to share quality time together
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This kit includes: apron, cupcake pan, sprinkles,
frosting, cupcake mix, wood spoon, paper liners,
measuring cup and rhyming recipe & instructions.
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California's Teacake Bake Shop whipped up a
batch of extra-special cupcakes for the holidays.
Frosted by hand and topped with a hand-crafted fondant reindeer.
One even has a red nose!
Shipped in a giftbox.
Set of nine includes five vanilla cupcakes with vanilla frosting
and four chocolate cupcakes with vanilla frosting.
Nine cupcakes, 31.5 oz. total USA
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Tip #1 : Sprinkles
This is by far the easiest idea for Christmas cupcakes. Simply prepare your favorite cupcake recipe, frost with white, red, or green frosting, and top with red and green sprinkles. Instant holiday!
Tip #2 : Christmas Cupcake Tree
Use a large rectangular Xmas platter for this cupcake idea. Prepare cupcakes and frost all but 4 cupcakes with green frosting. Frost the remaining 4 cupcakes with brown chocolate frosting. These 4 will form the Christmas tree trunk. Arrange the green cupcakes in a triangular tree pattern on the platter with the 4 chocolate frosted cupcakes at the bottom. Decorate your tree with red and green candies, chocolate bells, peppermints and other Christmas candies. You can even use red licorice for garland, and shredded coconut works great as snow!
Tip #3 : Gel Icing Christmas Trees
Simply frost your wonderful cupcakes with white frosting then use store bought gel icing in a tube to draw a simple Christmas tree on each cupcake. You could make a plain triangle tree or even a squiggle line Christmas tree.
Tip #4 : Reindeer Cupcakes
This is a very cute idea for a child's school party. Frost cupcakes with chocolate frosting. Use various candies to make the facial features of your reindeer. For the antlers, use a large twist pretzel that you break in half and carefully trim.
Tip #5 : Snow Cupcakes
These are incredibly simple to create and are great if you're short on time. Frost cupcakes with a white frosting, top with grated coconut and dust with powdered sugar. Voila! You now have your very own winter wonderland.
Tip #6 : Snowman Cupcakes
Top white frosted cupcakes with a large marshmallow then a small marshmallow. Use a toothpick inserted through the marshmallows to hold them in place on the cupcake. Use assorted candies to decorate your snowmen. You can hold the candies in place with a small amount of frosting.
Tip #7 : Santa Faces
Frost half of your cupcake with red frosting and the other half with white frosting. Use mini marshmallows to outline where the two frostings meet to form the rim of Santa's hat. Use a small amount of different color frosting for Santa's face on top of the white frosting. Use candy for his facial features. You could even use fruit leather cut outs to make Santa's face.
Tip #8 : Elf Faces
Follow the directions above except use green or blue for the elf hats. Dried fruit, such as dried apricots, cut in the shape of elf ears look great. You may have to use toothpicks to hold the ears on the cupcakes.
Tip #9 : Individual Presents
Frost your cupcakes in a variety of colors, and decorate each one like a present. Red licorice can be used to make bows. You can make place setting holders by placing name cards on your presents to look like gift tags. This idea is great for birthday parties as well as Christmas parties.
Tip #10 : Christmas Train Cupcakes
Make trains for the tops of your cupcakes using Tootsie rolls, licorice, fruit leather and small round candies for the wheels. Black licorice works great for making the train tracks. For a long train, simply make different cars on top of individual cupcakes and present them side by side like a connected train.
Rainbow Party Cupcakes
Kids love the glorious rainbow of colors inside these fudge-topped vanilla cupcakes.
1 1/2 cups (10 1/2 ounces) granulated sugar
3/4 cup (6 ounces, 1 1/2 sticks) butter
3/4 teaspoon salt
1 tablespoon (1/2 ounce) vanilla extract
4 eggs plus 2 egg yolks
2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/8 ounces) Instant Clearjel®
1 tablespoon baking powder
1/4 cup (1 1/8 ounces) dried buttermilk powder
3/4 cup (6 ounces) milk
3/4 cup mini M & M candies
3/4 cup (5 1/4 ounces) granulated sugar
1/4 teaspoon salt (ONLY if you use unsalted butter)
1/2 cup (4 ounces) boiling water
1/4 cup (1 ounce) meringue powder
1 tablespoon (1/2 ounce) vanilla extract
4 cups (16 ounces) sifted confectioners' or glazing sugar
2 cups (4 sticks, 16 ounces) soft butter, vegetable shortening, or a combination of both*
*We love the flavor of butter, but if your cupcakes will be sitting in a hot place, using some (or all) vegetable shortening will help keep the frosting from melting.
Preheat the oven to 350°F. Line 24 regular muffin cups with silicone cups or cupcake papers, and grease the cups or papers.
Beat together the sugar, butter, salt, and vanilla. Beat in the eggs and egg yolks one at a time; it's OK if the mixture looks curdled. In a separate bowl, whisk together the flour, Instant Clearjel, baking powder, and buttermilk powder, sifting if it's lumpy. Add half the dry ingredients to the wet ingredients and beat for 1 minute on medium speed. Add half the milk, then the remaining dry ingredients and beat just until blended. Scrape the bowl, then add the remaining milk and the candies. Beat on medium speed just until evenly mixed.
Bake the cupcakes for 20 to 22 minutes, or until they spring back when touched lightly. Remove them from the oven, and cool before icing.
Icing: Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature. Mix in the meringue powder. Beat on low speed of an electric mixer for several minutes, until the powder dissolves and the mixture is foamy. Increase the speed and beat until soft peaks form. Beat in the vanilla, then the confectioners' or glazing sugar. Add the soft butter a few tablespoons at a time, beating well after each addition. Swirl the icing onto the cupcakes.
Baker's tip: To make sundae cupcakes, freeze the iced cakes (so icing won't melt), then drizzle the icing with prepared fudge sauce mix. Yield: 24 cupcakes.