Cakespy: Avatarts

Cakespy: Avatarts
Cakespy: Avatarts might be just the side dish you are searching for. One serving contains 370 calories, 3g of protein, and 20g of fat. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 109 would say it hit the spot. A mixture of food coloring, salt, gel writing icing, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Combine flour and salt in a large bowl.
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All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
3
Add butter and blend with a fork, pastry cutter, or your impeccably clean hands. Blend until the mixture is fairly coarse.
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ButterButter
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Pastry CutterPastry Cutter
4
Add the water, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.
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DoughDough
WaterWater
5
Place dough on a lightly floured surface and roll into a rectangle, about 1/8 inch thick.
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DoughDough
RollRoll
6
Cut out rectangles approximately the size of index cards (3x5 inches), or smaller if you prefer a more modest portion (I didn't). Make sure you have an even number of cutouts. I think that mine might have been a little thicker than 1/8 an inch, but I ended up with 12 rectangles (for 6 pastries).
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Cut Out CookiesCut Out Cookies
7
On half of the rectangles, place a small spoonful of the jam of your choice in the center. You don't want it to be too thick or the top crust will mound on top of it.
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CrustCrust
JamJam
8
Place the remaining rectangles of dough on top of the ones with jam. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. I also poked the top of each with a fork, to vent them.
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DoughDough
JamJam
9
Place the tarts on your prepared baking sheet, and bake for 7 to 8 minutes, or until light golden on the edges.
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Baking SheetBaking Sheet
OvenOven
10
Remove from the oven and let them cool completely.
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OvenOven
11
Meanwhile, prepare your topping. I took out about 1/4 pound of rolled fondant and mixed it with a few drops of blue food coloring until almost completely mixed (I left a few small swirls of blue showing). With smaller quantities of fondant (perhaps the size of a lemon) roll the icing with red and yellow food coloring respectively; these colors will work for the ears and eyes on the characters. Leave a small quantity of your icing white, for the eyes. If you want, you can color some if it brown too, if you want to add those creepy braids to your character.
Ingredients you will need
Blue Food ColorBlue Food Color
IcingIcing
LemonLemon
RollRoll
12
Roll the blue fondant out with a rolling pin until it is smooth and about 1/8 inch thick.
Ingredients you will need
Fondant IcingFondant Icing
RollRoll
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Rolling PinRolling Pin
13
Cut rectangles out in the same size of the top of your pastries.
14
Roll out small leaf shapes to add to the top of the rectangle for ears, and a small log in the center of the rectangle for the nose. With a knife or with your fingers, smooth these pieces down so that they adhere to the rectangle of fondant and have a seamless appearance.
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Fondant IcingFondant Icing
RollRoll
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KnifeKnife
15
Add small ovals with pointed ends on to either side of the nose for the eyes.
16
Add small pieces of pink icing on top of the ears, and yellow circles on top of the white yes. Finish the eyes with a dot of black gel writing icing.
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Writing IcingWriting Icing
IcingIcing
17
To finish, use a toothpick to draw on lips and freckles on the cheeks; if desired, add a small amount of yellow sprinkles to the temple area of the character. If you've chosen to add the creepy braid to the side of your Avatart, go ahead and add it last.
Ingredients you will need
SprinklesSprinkles
Equipment you will use
ToothpicksToothpicks
DifficultyHard
Ready In45 m.
Servings6
Health Score1
Dish TypesSide Dish
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