Mini Meatloaf Cupcakes
And what would be the fun of having meatloaf cupcakes without a funky dessert? In keeping with the spirit of incognito food, I decided to make another spaghetti cake. Also, since I have been asked for directions on how to make one I decided to do it step-by-step here.
1. Bake your cake. I like to use chocolate, but just about any will work. I also use a box mix--my talent lies in the decorating.
2. Get your frosting. I do make my own using 16 oz cream cheese, 1 stick butter (both at room temp) and confectioner's sugar to taste. I add a little ivory and yellow food coloring to get the "cooked spaghetti" color.
3. Assemble what else you will need: strawberry jam, almond bark, cheese grater, big round chocolates, pastry bag, #5 Wilton tip, and the attachment thingy-ma-jig whose name I can't remember.
If using a chocolate cake, spread a little icing on first so the dark color doesn't show through.
Attach the #5 tip to the pastry bag, fill it with the icing and go to town.
Take care to fill in all the gaps. Purposefully get some on the sides to make it look more authentic.
Pour the jam into a bowl and stir to get it smooth.
If you want, add a little yellow food coloring to get a deeper color.
Plop some jam on top of the cake.
Gently spread the jam around. Be careful not to squish too much "spaghetti" in the process.
Add the chocolate balls/truffles/whatever to the top and grate some almond bark for Parmesan cheese.
Then you'll have a finished Spaghetti Cake!