cake pops

Kara may not have kids of her own or ever plan to but kids and Kara get along very well.  When Kara's friend's kids kept asking to watch the show she knew she needed to do an episode just for them.  So for Kara's 40th birthday she's done a fun episode with kids for kids.  Watch what happens when she gives them fancy chocolate milk and gluten free cake pops and tries to interview these adorable little humans.  You never know what kids are going to do or say.

EPISODE 19 KIDS COCKTAIL RECIPE | Fancy Chocolate Milk
Rim glass in strawberry icing and sprinkles
Add chocolate milk
Top with whip cream and edible glitter

GLUTEN FREE CAKE POPS
Yellow Cake Batter:
2 cups of GF All Purpose Flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
1/2 cups unsalted butter (room temp)
1.5 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/8 + 2 teaspoons buttermilk

1. Preheat oven at 350F
2. Combine dry ingredients 
3. In large bowl cream butter and sugar until light and fluffy
4. Add one egg at time beating for one minute between eggs
5. Add vanilla extract
6. Add in dry ingredients  and blend well
7. Add in buttermilk and beat on low speed for 1 minute then increase to medium and beat for 3 minutes
8. Pour batter into prepared pan and bake for 33 - 38 minutes 
9. Remove from oven and let sit for 10 minutes.  Then remove from pan to fully cool.

FROSTING
1/2 cup unsalted butter (room temperature)
2 cups icing sugar
2-3 tbsp cream
1 tsp vanilla extract

1. Sift icing sugar into large bowl
2. Add room temperature butter beating slowly until it comes together
3. Add vanilla extract and continue to beat
4. Start adding cream 1 tablespoon at a time

CAKE POPS
1 batch of yellow cake
1 batch of Frosting
20-40 ounces of chocolate melts

1. Crumble cake into large bowl 
2. Add in frosting a spoonful at a time mixing with hands
3. Scoop out equal portions and roll into balls and place on parchment paper lined baking sheet
4. Insert cake pop sticks
5. Freeze or refrigerate until firm
6. Melt chocolate
7. Dip balls into chocolate and decorate
8.  Let dry


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ABOUT KARA'S LIPSTICK DIARY

Kara Winslow is freelance on location makeup artist based in Florida that has worked in the entertainment and wedding/event industries for over 25 years.  She spent over a decade doing work at HSN both on camera and behinds the scenes for a cosmetic company.  After several years of being away from being on camera she decided to launch her podcast.

My name is Kayli Garza and I am a young entrepreneur selling cake pops and chocolate strawberries. Along with owning my own business, I am also attending San Jacinto College- Central in Pasadena, Tx for the second year.

Connect with Kayli
: https://www.facebook.com/simplysweetpasadena

Your hosts: Colton Cockerell & Trisha Stetzel
Click for more about your hosts:
Colton Cockerell
Trisha Stetzel

More fun and interviews on our FB page!
https://www.facebook.com/bridgethegapinterviews

Nomi studied Fine Arts at the Ontario College of Art and Design in Toronto, and while doing my B.F.A (majoring in Painting and Drawing) she started taking baking and cake decorating courses on the side as a different creative outlet, since she has always loved baking. After graduating Nomi decided, instead of continuing my studies in the Fine Arts, to move to London, England and studied Patisserie at Le Cordon Bleu London. While studying she began working as a pastry cook in the Tate Modern Museum, creating pastries and desserts for the cafes and restaurants in both the Tate Modern and Tate Britain museums. Shortly after starting work there she was invited to come for a trial shift at Nobu Berkley Street, a (at the time) Michelin Starred restaurant in central London, after which she was offered a job and continued working there for two years. She was awarded Pastry Chef of the Year for Nobu’s London restaurants, and when her visa was coming to it’s end was offered the opportunity to do a trial shift at Eleven Madison Park in New York. She flew to New York and after my two day trial was offered a position with them as pastry chef de partie. After leaving London and returning home to Toronto to arrange a U.S visa, she was notified that she wouldn’t qualify for a U.S. work visa, which was devastating and left her in a position of having to decide whether to return to London or remain in Toronto. She decided to stay in Toronto and give it a go. She began working as a Pastry Chef de Partie at a restaurant called Luma in the TIFF Bell Lightbox, and soon became their Head Pastry Chef. After working with them she joined friends who had started a high-end Kosher restaurant pop-up business, as their pastry chef, and eventually went on to open a custom cakes and dessert business of my own in Toronto called Roq Dessert Co. through where she was lucky enough to create custom desserts and sweet tables for Lise Watier Cosmetics and Tiffany & Co. among others and had my work featured in a luxury bridal magazine called Wedluxe. 

While back in Toronto, Nomi came to visit friends and family here in Israel to have a change of scenery and a bit of “fresh air” and while she was here she decided that she really loved it and wanted to stay.She moved here two months later, In August 2017. She wanted to have a totally fresh start and try something new so signed up to be a participant on Israel Experience’s Israel By Design program and interned at the David Intercontinental hotel in Tel Aviv, where she interned in their Conferences and banqueting department, as an Events Manager. It was a great experience and allowed her to get a sense of Tel Aviv, meet new people and start to adapt to life in Israel. After the program shse made the decision to make Aliyah, through Nefesh B’Nefesh in April 2018. Since making Aliyah she has started and grown a business, gotten engaged, and really started to build a life here and Ishe couldn’t be happier :)

For her all social media:
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Instagram: https://www.instagram.com/nomireiss/

Website: www.nomireiss.com

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 Music: https://www.purple-planet.com

Artwork: Leon Weinreb