Inspired by Scarecrow Treats, the cupcake has 3 layers – Chocolate Molasses Cake, Marshmallows and Homemade Crackerjack.

After the cake is mostly baked, a layer of mini marshmallows is added and put back in the oven until the marshmallows puff up.

Then a layer of crackerjack is put on top.

The finished product!

“Top of the Heap” runs thru November 16th, so if you are in the area check it out and get a cupcake!  Then tell me what you think!

~ NY Nora

These definitely wow a crowd and will earn you a spot in the team mom hall of fame.  It helps to have a real baseball nearby for size comparison. Start by whippping up a batch of rice krispies and marshamallows and dumping them out on wax paper to cool just a little bit – until you can handle the mix without blistering your hands. Shape into balls (which may require going back and re-shaping each ball a few times).

On Deck- The balls are shaped, waiting to be pitched into the white chocolate

When completely cooled dip into white chocolate. I strongly recommend using Wilton Candy Melts over chocolate chips – it just seems to work better for me. Once the chocolate is hardened, use candy melts to pipe on the stitches. You may have to wait a few minutes for the chocolate to thicken up in the piping bag. 

Third Base - dipped, stitched, and ready to head home!

For extra special occasions, these look fabulous individually wrapped with ribbon in your team colors!

~SoCal Melissa

Based on the batter I had, I chose Neapolitan as my combo of flavors, then I had to figure out spacers. My original thought was Strawberries dipped in white and milk chocolate. But they don’t stay nice for very long so my thought turned to dipping marshmallows. I know I had seen strawberry marshmallows before, but where?!

So my search began for marshmallows. And as I searched I began to pick up alternatives if I couldn’t find them. Little Debbie Strawberry Shortcakes cut up and partially dipped in chocolate was an idea. I picked up sugar wafers and inspected them closely to decide if I thought they’d hold up to a kebab skewer and then my last stop – there they were! Strawberry Marshmallows!!!

By the time I got home on Friday, my original vision for the kebabs had been altered. Now I would combine the use of strawberry marshmallows – dipped in white chocolate & chocolate cookie crumbs (inspired by the Neapolitan ice cream sandwiches) and the sugar wafers. With careful twisting and guidance the skewer went thru the wafers just fine!

Once I got my minis baked and frosted, my marshmallows dipped and my wafers sliced up it was time to assemble!

I found that the key (besides keeping the skewer centered on whatever you are putting on there) is to make sure you wipe off the skewer as you go! No premature mixing of flavors that way!

Once I got them assembled I was a bit stymied as to how to store them w/out the frosting looking flat on one side but then I decided to balance them on the edge of a casserole dish for overnight storage in the fridge and it worked out just fine…until it was time to pack them up.

I decided to use an aluminum casserole dish w/ a wax paper lining for transport and as a whole they traveled okay. How I was going to travel w/ them wasn’t my first thought when I woke up though- it was wondering if the wafers and cookie crumbs were still crisp. They seemed to be but later feedback said the wafers were a bit soggy. Something to work on…

I was a bit anxious to see what the feedback would be and they

went over extremely well! So well in fact that apparently I’ve given people lots of ideas and was blogged about!

Since I’ve been in the process of starting my own online baking company, this little niche of a product has been inspiring and I can’t wait to try out new flavor combos- that will hopefully be made available to you all soon!

~NY Nora

Hello and welcome! Melissa and Nora are hard at work behind the scenes to bring you some of the freshest content on the web! Please check back in a few days to see what we have baked up for you.