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Retro Desserts

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These retro treats are a blast from the past!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/5

Furby Cupcake

35 Minutes

Easy

6 cupcakes

Ingredients:

6 cupcakes
1 C blue buttercream
6 vanilla twinkies
1 C pink buttercream
1 C fuchsia buttercream
3 oz pink fondant
3 oz fuchsia fondant
1 oz yellow fondant
food coloring

Directions:

Pipe a swirl of blue buttercream on each cupcake. Flip the cupcakes over and press into a parchment lined tray. Freeze until the frosting is firm, about 10 minutes.
When set, peel up the cupcake. Place a vanilla twinkie on each as the Furby’s body, and cover it with the pink buttercream. Add the hair and belly details with the fuchsia buttercream.
Roll out the pink fondant and make two circles for the eyes. Paint one circle with white food coloring and let dry. Make a smaller circle with black food coloring and let it dry again, then place a white dot to add detail to the eye. Roll the yellow fondant into 6 small balls, and mold into a beak for each Furby. Roll out the fuchsia fondant, cut 12 leaf shapes. Pinch each of them on one side to form the ears.
Add the features to each cupcake, and serve!

Recipe 2/5

Rubik's Cube Cake

1 Hour

Medium

8 Servings

Ingredients:

1 C unsalted butter, softened
1 ¼ C granulated sugar
10 eggs, separated
2 C all-purpose flour
2 tsp baking powder
2 tsp vanilla extract
2 C black buttercream
candy melts (in white, yellow, green, blue, orange), melted

Directions:

Preheat the oven to 360°F.
Beat the egg whites to stiff peaks and set aside.
Cream the butter and sugar together for 7 minutes. Add the egg yolks and continue to beat until doubled in size. Gradually incorporate the flour and baking powder. Gently fold in the beaten egg whites and vanilla.
Pour the mixture into a square pan lined with parchment. Bake for 40 minutes, then let cool.
Cut the sponge cake horizontally into 3 square layers. Frost each layer with black buttercream, and stack the layers on top of each other, slightly askew.
Dip the base of a silicone ice cube mold into one color of the candy melts, allowing the excess to drip off. Place in the fridge to set. When hardened, carefully peel up the squares and set aside. You’ll need nine squares of each color. Repeat with remaining candy melts.
Once all the chocolate squares are set, add them along the sides of the cake to form the Rubik’s Cube. Then, serve and enjoy!

Recipe 3/5

Barbie Cookie Box

50 Minutes

Medium

1 Cookie

Ingredients:

2 ½ C butter, softened
1 ¾ C powdered sugar
1 egg plus 1 yolk
food coloring
1 tsp salt
4 ¼ C flour
candy melts (in peach, yellow, blue, green, black, and white), melted
½ C isomalt
½ C pink royal icing

Directions:

Beat the butter and powdered sugar together for 7 minutes. Add the egg and yolk, and a few drops of pink food coloring. Add the salt and flour and beat until just combined. Let rest in the refrigerator for 30 minutes.
Preheat the oven to 360°F.
Roll out the dough and cut two rectangles the same size, about 3” x 7”. Cut a smaller rectangle out of one, making the window for your Barbie box. Cut small strips of dough to be the sides of the box. Bake for 10 minutes, and let cool.
Carefully melt the isomalt sugar over medium heat until it reaches 356°F. Place the cookie with the opening on a silicone mat and pour the liquified isomalt over it, then let set for 20 minutes.
Print an image of a Barbie, making sure she is roughly as tall as the window in the cookie with isomalt. Place an acetate sheet on top of the image, and use the candy melts to trace her design. Let set completely.
Place the Barbie on the base cookie, sticking her in place with a dot of royal icing. Use more royal icing to attach the sides and top of the box. As a finishing touch, draw the Barbie logo on the front with white candy melt. Enjoy!

Recipe 4/5

Vintage Camera Cupcake

45 Minutes

Easy

3 Cupcakes

Ingredients:

1 C black candy melts, melted
3 red M&Ms
silver luster dust
3 chocolate cupcakes, unfrosted
1 C black buttercream
3 round sugar paper photographs

Directions:

Print a photo of an analog camera with the diameter of lens sized approximately 2 ½”. Place a sheet of acetate and, using black candy melts, outline and fill in the camera body, leaving a round hole where the lens is. Before it sets, place a red M&M as if it were the shutter button. Let it dry completely, then brush with the silver luster dust. Repeat twice.
Place a dollop of black frosting on each cupcake. Flip the cupcakes over and press into a parchment lined sheet. Freeze until the frosting is firm, approximately 10 minutes.
Peel up the cupcakes, and add an edible photograph to each. Pipe a ring of black buttercream around the edge, then flip the cupcakes over, press into parchment again, and freeze until the frosting is firm.
Carefully add the cupcakes to the lens holes on the candy cameras, then serve and enjoy!

Recipe 5/5

Retro Pop Cookie

1 Hour 40 Minutes

Medium

6 Cookies

Ingredients:

2 ½ C butter, softened
1 ¾ C powdered sugar
1 egg plus 1 egg yolk
1 tsp salt
4 ¼ C flour
food coloring
2 C pink buttercream

Directions:

Cream together the butter and powdered sugar for 7 minutes. Add the egg and yolk, then gradually add the salt and flour. Beat until just combined, then divide dough into si
Dye one portion of cookie dough with white food coloring. Divide the remaining portions in half and paint them with pink, black, orange, blue, and purple food coloring. Let the dough rest in the refrigerator for 30 minutes.
Roll out the black and pink dough, cut each into 2 rectangles measuring 20×10 cm, and stack them to form a tower. Roll it up to make a cylinder. Refrigerate for 20 minutes, then slice to form round cookies.
Roll out the orange, blue, and purple dough and join them from side to side. Using various geometric cookie cutters, cut the dough, aiming to create bicolor tones. You can also include slices of cylindrical dough.
Preheat the oven to 356°F.
Now, roll out the white dough and place the geometric shapes on top, including the cylindrical slices. Place a wax paper on top and roll it out again. Cut with a larger cookie cutter. Bake for 10 minutes at 356°F. Let it cool.
Fill a cookie with pink buttercream, place another cookie on top to make a sandwich. You’ll love the result.

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