4 Easy to Make Treats
No Fancy Baking Skills Required!
I know I’m missing my trips to Walt Disney World and I would imagine there are many like me that can’t wait to get back to the parks!
“The only thing predictable about life is its unpredictability.” — Remy (Ratatouille). None of us could of ever predicted we would be home for weeks/months, homeschooling all the kids and looking for things to keep us busy.
Disney has been making it really easy for all of us to get Disney Magic Moments at home with a daily dose of pixie dust on the Disney Parks blog. They are sharing recipes from the parks, DIY Disney crafts and lots of educational programs to help with your homeschooling.
With all that Disney is doing – it looks like they are missing us too!
Easy to Make Disney Treats
I started digging around the inter-webs to find some different and super easy Disney themed treats to make at home. Recipes and instructions that require very little ingredients or time to make to bring a little Disney magic into your home.
Let’s get to the recipes! I started to see a theme behind all of things I found and wanted to share. They all seem to be Fantasyland themed! Very appropriate since that is my all time favorite part of the Magic Kingdom.
The best part about each of these is that none require any fancy baking skills. Before you know it, you’ll be handing the kids some magical Disney treats!
“Remember, you’re the one who can fill the world with sunshine.” — Snow White – bring a little sunshine to the family with these treats!
Let your imagination be your guide when it comes to these Disney themed treats. I’ll bet you can come up with some more just using your imagination!
All recipes and images courtesy of Disney Family.
Tinker Bell’s Shoes Cupcake
While it’s true that fairies log more miles in flight than on foot, they still appreciate a comfortable pair of shoes — like Tinker Bell’s distinctive lime green slip-ons. These sweet replicas, complete with white pompoms, are made of fondant and are sized to fit perfectly atop a cupcake.
The best part – no fancy baking skills required. You are simply making your favorite cupcakes and adding an easy to make slipper on top!
Tinker Bell's Shoes Cupcakes
Everybody loves Tinker Bell! These are perfect for your next Disney party!
Ingredients
- Fondant, store-bought or homemade (see homemade fondant recipe below)
- Batch of baked cupcakes using your favorite cupcake recipe or boxed mix.
- Vanilla buttercream frosting (homemade or store bought)
- Green food coloring
USEFUL TOOLS
- Butter Knife
- Wooden Spoon
Instructions
Prepare the fondant and set a quarter of the batch aside. Tint the rest of the fondant green.
Make a pair of shoes for each cupcake.
For each shoe, roll a bit of green fondant into a 3/4-inch ball. Use your thumb to flatten the ball slightly, and then pinch the sides to create a simple slipper shape, as shown.
Use the end of a wooden spoon to lightly tamp down the fondant where an opening for the foot would go.
Now roll a pinch of the un-tinted fondant into a tiny pompom and place it on the toe of the shoe.
Chill the shoes on a plate in the refrigerator for 10 minutes or so to firm them up.
Frost the cupcakes and top each one with a pair of shoes.
Notes
Quick Fondant Recipe:
4 1/2 teaspoons softened butter
4 1/2 teaspoons light corn syrup
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup powdered sugar, sifted
Combine the butter, corn syrup, vanilla extract, and salt in a mixing bowl and use an electric mixer on medium speed to blend them.
Add the sifted sugar and mix the fondant on slow and then medium speed until it begins to clump together. Then knead the fondant with clean hands until it is smooth. If it ends up being too dry, add a little more corn syrup; if it’s too sticky, sift in more powdered sugar.
Wrap the fondant tightly in plastic and store it in the refrigerator until you’re ready to use it.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 52mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
AnOpenSuitcase.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The information comes from online calculators. Although we attempt to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use.
Dumbo’s Big Top Cupcakes – Don’t Just Fly, Soar!
Here’s another easy recipe that requires no baking skills either! Make your favorite cupcakes and decorate!
While Dumbo was supposed to wave a “D” flag when he reached the top of the elephant tower, you can swap these out for the initial of your kids.
Dumbo's Big Top Cupcakes
Fun for just about any party, these circus themed cupcakes are easy to make!
Ingredients
- For Flags: 12 lollipop sticks, purchased from a craft store
- 4 red fruit roll-ups
- 12 cupcakes, baked from your favorite recipe
- For Cupcakes: 2 cups white frosting
Tools Needed
- Ruler
- Glue stick
- Blue stamp pad
- White construction paper
- Scissors
- Alphabet stamps
- Waxed paper
Instructions
To make the flags, cut 12, 1″ by 2 1/2″ strips of white construction paper.
For each flag, cover one side of the paper strip with glue. Place the end of a lollipop stick in the glue at the center of the strip of paper. Fold the paper in half, over the lollipop stick, and secure.
Stamp a “D” in the center of your flag.
Trim the ends of the flag, creating a “V.”
To prepare the cupcakes, use kitchen scissors to cut petal shapes out of fruit roll-ups. You will need 5 petals per cupcake. Place cut petals onto waxed paper, so that they don’t stick. Preschoolers can help cut the fruit roll-ups using clean, child-safe, kitchen scissors. This is a chance for preschoolers to practice their cutting skills.
Kids can help frost the cupcakes with white icing. Create a generous peak of frosting at the center of the cupcake — this is the roof of the circus tent.
Place fruit petals on top of frosted cupcakes. The narrow end of the petal should point toward the center. The rounded end will drape over the side of the cupcake. These are the stripes on the roof of the tent. Helping arrange the stripes is a fun task for preschoolers.
Place a “D” flag into the center of each big-top cupcake.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 550Total Fat: 25gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 17mgSodium: 378mgCarbohydrates: 84gFiber: 2gSugar: 68gProtein: 3g
AnOpenSuitcase.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The information comes from online calculators. Although we attempt to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use.
Pretzel Stick Fairy Wands
With the help of their trusty magic wands, the good fairies Flora, Fauna, and Merryweather were forever doing kind deeds. But when the evil fairy Maleficent threatened harm to Aurora, they gave up their magic and posed as peasant women so they could raise the princess in a secret hideaway.
Using colored sugars and candies, you and the kids can quickly conjure up a trio of wands that make for an irresistible sparkly treat.
Pretzel Rod Fairy Wands
Fun and easy to make pretzel rods that sparkle!
Ingredients
- White chocolate chips
- Pretzel rods
- Pink, blue, and green decorator sugars and/or candies
- Additional Items Needed
- Wooden spoon
- Microwavable bowl
- Rubber spatula
- Waxed paper
Instructions
Microwave the white chocolate chips for 15-second intervals until they are nearly melted. Stir the chips until you have a smooth icing.
Use a rubber spatula to evenly spread white chocolate on one of the pretzel rods, leaving the bottom inch or so uncoated.
Working over a waxed paper-covered surface, generously sprinkle pink sugar and/or candies on the white chocolate before it hardens.
Repeat the process to transform the other pretzel rods into blue and green wands.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
AnOpenSuitcase.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The information comes from online calculators. Although we attempt to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use.
Mickey and Minnie Cone Cakes
Looking for a fun treat to for kids? Here’s one that fits the bill, courtesy of Mickey and his leading lady: whimsical chocolaty cone cakes your kids will find ear-resistible.
These are definitely the easiest Mickey and Minnie treats you’ll ever find!
Mickey and Minnie Cone Cakes
Ingredients
- 2 dozen flat-bottomed wafer ice cream cones
- Chocolate frosting - your favorite homemade recipe or store bought icing
- Batch of chocolate cake batter - your favorite homemade recipe or box mix
- 48 milk or dark chocolate discs (about 1-inch wide)
- Flower-shape candy cupcake decorations
Additional Items Needed
- Cupcake tins (enough to total 24 cups)
- Aluminum foil
Instructions
Heat the oven to 350 degrees.
Set the ice cream cones in the cupcake tins (one cone per cup). Use pieces of crumpled aluminum foil to secure them in place so they won’t topple when you move the tins. If you happen to have mini-muffin tins on hand, all the better. The cones may fit snuggly enough to eliminate the need for foil. (Note: Placing the tins in baking pans will make them easier to transport in and out of the oven.)
Divide the batter among the cones. Fill them just halfway so the batter won’t rise high enough to flow over the sides while baking
Bake the cone cakes until a toothpick inserted in the center comes out clean, about 17 to 20 minutes. Carefully remove the pans from the oven and let the cakes cool completely.
Frost the cooled cake tops, and press a pair of chocolate disc ears partway into the frosting atop each cake. Turn half of the batch into Minnie cone cakes by resting a tiny candy flower against the base of one chocolate ear.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 298mgCarbohydrates: 34gFiber: 0gSugar: 7gProtein: 18g
AnOpenSuitcase.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The information comes from online calculators. Although we attempt to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use.
I know many of us are starting to run out of ingredients on hand so I also found a list of emergency substitutions that some of you may find handy.
Emergency Substitutions: Baking
| INGREDIENT | SUBSTITUTE |
| 1 tsp. baking powder | 1/2 tsp. baking soda plus 1/2 tsp. cream of tartar |
| 1 pkg. active dry yeast | 1 Tbsp. dry or 1 cake compressed yeast, crumbled |
| 1 cup honey | 1-1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses |
| 1 cup corn syrup | 1 cup sugar plus 1/4 cup water |
| 1 cup cake flour | 1 cup sifted all-purpose flour minus 2 Tbsp. |
| All-purpose flour | An equal amount of whole-wheat flour can be substituted in some breads, cookies, and bars; the texture will be coarser. |
| 1 whole egg | For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used. |
Emergency Substitutions: Dairy
| INGREDIENT | SUBSTITUTE |
| 1 cup whole milk | 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 tsp. butter or oil |
| 1 cup buttermilk or sour milk | 1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup; let stand 5 minutes |
| 1 cup dairy sour cream | 1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice |
| 1 cup half-and-half | 7/8 cup milk plus 3 Tbsp. margarine or butter, or 1 cup evaporated milk |
| 1 cup plain yogurt | 1 cup sour milk or 1 cup buttermilk |
Emergency Substitutions: Chocolate
| INGREDIENT | SUBSTITUTE |
| 1 ounce (1 square) unsweetened chocolate | 3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine |
| 1 ounce (1 square) semisweet chocolate | 1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces |
| 1/2 cup semisweet chocolate pieces for melting | 3 ounces (3 squares) semisweet chocolate |
Have you been bringing Disney magic into your home during our isolation? Have you tried some of the great recipes from the Disney Parks Blog yet?
“Now, think of the happiest things. It’s the same as having wings.” — Peter Pan
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