Even though I major in English, you see,
I am not a very good rhymer, pooey.
I make up fake words
just to fit the rhyme scheme.
If I could rhyme well,
shoot–it’d be a dream!
I’d be a famous poet,
writing romantic ballads and sonnets
that wouldn’t sound old and boring
like in the age where people wore bonnets.
People would be like,
“Oh, Hayley, you’re a literary smartie!
“We love your magical way with words–
they fill me up like vegetable soup; so hearty!”
Except soup is weird
in some situations,
like when people smell like vegetable soup
which breaks my concentrations
(and makes me self conscious about they way I smell, too)
Anyway, this post is pointless
because it isn’t about me.
It’s about a wonderful Doctor named Seuss
who was the best rhymer there could be!
He wrote rhymes about the Lorax,
and ham and green eggs.
Hey, he even wrote rhymes about grinches
and had me laughing for days.
(thank goodness for slant rhyme!)
But today we’re to celebrate
his annual birthday
with whimsical cupcakes
that would make him say:
“Those are fantastical, whimsical, fun and adorable,
superbical, amazingsome, happy and funable!”
So I took a famous Seuss animal
an outrageous cat,
and placed him right on a cupcake…
with his very large hat.
Happy Birthday, Dr. Seuss!
cried the girl who couldn’t rhyme
but I did make you cupcakes,
so I’m free of this rhyme-crime.
12 cupcakes, baked and cooled (I chose Funfetti)
Vanilla Buttercream (recipe & ingredients below; I tinted mine blue)
White chocolate almond bark
12 fudge-striped shortbread cookies
24 large marshmallows
About 5 packages red fruit-roll ups
1. Frost cupcakes with buttercream and top with sprinkles, if desired. Line a rimmed baking sheet with foil and set aside while you melt the almond bark according to package directions.
2. Dip the bottom of each cookie into the almond bark, coating completely. Place carefully, coated-side-up, on the baking sheet. Next, stab the flat top of a marshmallow with a toothpick and gently dunk each mallow into the chocolate mixture, coating completely. Carefully place the mallow onto the coated cookie, using another toothpick to gently wriggle the other one out of the mallow. Repeat.
3. Once all the hats have one mallow, begin topping with another mallow using the same process as above. They should be two mallows high (as the Cat’s hat was quite high). Pop in the freezer or fridge to set once the hats are two-mallows-high.
4. Unroll the roll-ups and, using a sharp paring knife, cut thin strips lengthwise into the roll-up. Carefully peel the strips away from the wax paper and cut them in half crosswise. You should make four strips per hat.
5. Working one strip at a time, gently wrap the strip around the front of the hat, pressing lightly to adhere the strip’s edges to the hat. If you prefer, omit cutting the strips crosswise so the stripes wrap around completely; otherwise, by cutting them in half crosswise, half of the hat will be striped (conserves more roll-ups, but your choice). Allow to set for a couple minutes, then top onto cupcakes. Best served immediately.
Easy Vanilla Buttercream
2/3 cup butter, softened
1 tsp vanilla extract
About 3-4 cups powdered sugar
About 2 Tbsp milk
1. In the bowl of a stand mixer, beat together butter and vanilla until blended and creamy, about a minute. Gradually add powdered sugar in, about a cup at a time, until pasty. Add milk in to soften consistency until frosting is light and fluffy. Tint your desired shade, then pipe onto cooled cupcakes.
I can barely stand it!!
Make these right now
or I’ll throw a fit.
May be linked to: Trick or Treat Tuesdays, Crazy Sweet Tuesdays, Cast Party Wednesday,Dwell On Friday, Mrs. Fox’s Sweet Party, Sweet Treats Thursdays, Tuesday Talent Show, Sweet Tooth Friday, Sweets for a Saturday, Strut Your Stuff Saturday