Thanks so much for stopping by to see the face behind
Hungry Happenings. Welcome, I’m
Beth Jackson Klosterboer
you can reach me at beth@hungryhappenings.com
I am here to help you learn to decorate fun food that will make people smile. If you are looking for extraordinary ideas to create edible gifts for holidays, party treats for kids, spectacular appetizers for special occasions, or amazing desserts for any event, then you have come to the right place.
Be sure to check out the RECIPES page, where you will find hundreds of festive food ideas grouped by holiday and special occasion. It’s a great way to see everything I’ve created all in one place.
About me:
Decorating whimsical sweets and savory treats has been my passion since childhood and I have been fortunate enough to spend most of my adult life doing what I love as an entrepreneurial chocolatier and event planner.
I began making festive food and edible crafts back in the 80’s and never imagined that all these years later, I’d have the opportunity to share my creations with a worldwide audience.
For years I woke up every day excited to make handmade confections for customers at my retail stores, BJaiz Yum Yum Shoppe in Louisville, Kentucky and Candy Garden Handmade Chocolates in Dayton, Ohio, and although my time spent in this sweet business was rewarding, it was physically demanding and after many years I felt the need to try something new. Fortunately that happened at a time when food blogging was becoming quite popular.
I’ve always felt that my strength was in creating new food products and wished I could just spend my days in the kitchen concocting recipes and designing food gifts instead of mass producing chocolates. Hungry Happenings allows me to do just that.
Sharing my creativity and knowledge with you and knowing you might just be inspired to get into the kitchen to make something that will bring joy into the lives of those you love, makes me incredibly happy.
I am so passionate about making fun party food and festive kid’s treats and am always here to help you in any way that I can. I share detailed step-by-step instructions so that you can recreate my recipes in your own kitchen. If you ever need any help with any of my recipes, don’t hesitate to ask. I’m just an email away.
Thank you for visiting my blog, being interested in me enough to read this page, and for being a part of my on-line community. If you have any questions regarding my recipes, would like to discuss sponsorship opportunities, or just want to say “hello,” send me an e-mail at beth@hungryhappenings.com.
You can see my Privacy Policy, Disclosure, and Terms of Service, here.
If you are always looking for new and exciting edible craft ideas or you just want to start your day with a smile, be sure to add your name to my email list. Imagine opening your inbox to find an adorable Puppy Dog Ice Cream Cone, a Baby Chick Cheese Ball, or a Reese’s Cup Rudolph smiling at you.
i can’t get signed up there is nothing to type in the space
The site is moving really slow right now because of an amazing increase in traffic due to a viral post. It may take a minute or two for the page to load fully so that you can add your email in the box.
was so easy to make. It was a big hit
Hello from Canada!
I was wondering where I could purchase a skull pan like you used for the chicken,cheese and brocculi post and what the cost would be?
Thank you so much for replying.
I used at Wilton Dimensions Skull Pan and found mine on Amazon.com. Here is a link to one of the pans – http://amzn.to/1GBbGl7. In the states they are sold at craft stores like Michael’s and JoAnn’s. You can also buy them directly from Wilton.com – http://www.wilton.com/store/site/product.cfm?id=42F87706-CA05-C73F-6C74E7F5B3781860&killnav=1.
Hello from Denmark!
Just wanted to say…. WOW!!!! Your site is amazing! 🙂
I was searching with my husband for some spooky Halloween recipes, and found your site on google, and we were indeed impressed!
I’m going to try for sure some of your Christmas gorgeous sweets.
Thanks for sharing 🙂
Greets
Astrid
Hi Astrid,
I am so happy you stopped by and found some recipes that you want to try. I really have fun making my treats and love hearing from readers who enjoy making them too.
Hi
I want to make the chocolate roll turkey. Are the marshmallows the big ones or the little ones? They look small in the picture.
Thank you
Suzanne
Great to hear you are making the cake! I used standard size marshmallows (large) not the miniature ones. Have fun:)
Thank you for this and to be able to work with chocolate and molding instead of trying to make fondant which I think chocolate just taste better.
You done a great job with this and I look forward to creating some of your recipes. I’m working on the Christmas Polar Bears with few different recipes but using your chocolate molding for the details including a scarf.
You are welcome, Dohna. I agree that modeling chocolate tastes so much better than fondant. Plus I think it’s easier to work with too. I hope your polar bears turn out great! Have fun decorating.
Hi my name is Abby I had a question about the Teddy Bear Cupcakes, as to how you get everything to just stick together so well, I am wanting to do something similar to this for a school project, for valentines day cupcakes and just wanted to make sure that I could get everything to stick together well. If you could please email be back about this through my personal email that would be great.
Thank You,
Abby Mansell
Hi Abby,
You’ll want to use melted confectionery coating to adhere all the candies to the chocolate peanut butter cup then simply press the peanut butter cup against the frosting and it will stick.
I sent you an email message too. I hope you have fun making these teddy bear cupcakes.
Hi Beth
I just made the conversational cheesecake hearts for a Valentines Celebration. First of all they taste delicious. (had to do quality control before serving my guests). Second, they are so beautiful and evoke memories of the old fashioned conversation heart candies. I tried to stay as true to the colors as possible. Thanks for sharing your cleverness and recipes with me.
I will bookmark your page and keep on baking!
Jeannie
Hi Jeannie, I’m so happy you enjoyed your conversation heart cheesecakes. They are one of my favorite recipe and I’m happy they brought up fond memories for you. Have a wonderful Valentine’s Day.
I want to buy same sugar stamps. How I can do this ,?
Thanks
Hi Inna,
You can get them by clicking on this link – http://sugar-stamp.com/
Have fun!
Great idea! My question is what is used for the line to connect them all together? Is it dental floss or is it fishing line? Thanks
I’m going to assume you are asking about the candy Christmas lights made with Almond M&M’s and Mike and Ike candies. They aren’t actually connected together. I just drew a line on some paper and arranged the candies on top. You can use cookie icing or melted chocolate if you are adding the candies to a cake or cookie.
Hi Beth, Re: the smiling shamrocks. How were you able to dunk the treats into the candy melts without the treat falling into the container? I inserted the stick (with the tip dipped in melted candy melts) about 1 – 1 1/2 inches or so into the treat and let it harden. When I tried to dip it, the part of the treat right behind the stick pulled off into the container of melted candy melts. Also, did you double dip them to get them so smooth? Thanks.
Hi Allison,
I think the trick is to make sure the lollipop stick is centered in the rice krispie treat. If your treats are really soft and they just keep falling apart then you might want to brush some of the green candy on the back side then let it harden before dipping. This will help hold the back together. I only dipped the treats once but if your candy is really thin doing a second coat is never a bad idea. If your candy melts are too thick and you are having trouble getting the rice krispies treats to come out of the glass because they are just sticking, then you need to thin out the candy melts. I suggest using a product called Paramount Crystals. Wilton sells a version they call EZ Thin. You can find it at JoAnn’s, Michael’s, and even Walmart (in their cake and candy decorating section, usually near the party supplies or crafts). It’s basically chips of the same fat used in making the candy melts. When you add some to the thick candy and stir it in, they will thin out the candy. I know some people will use shortening and that works too, but the candy might not harden quite as well .
I hope this helps. 🙂
Thanks, Beth. I will give that a try. I am going to make another batch tomorrow. Thanks for your assistance and all the great ideas!
Hi Beth, I left a comment as an entry yesterday on the Eggland’s Best post. I haven’t seen it yet, please help. Thank you.
Hi! I was busy working on my year end taxes yesterday and today and just now got to moderate all the comments on the giveaway. Your’s has been approved! Thanks for entering.
Love your creativity & recipes!
Keep those creative juices flowing!
😊
Thank you so much, Donna!
I am so happy to see you have a gluten-free recipe. I will check out Krustea’s gluten -free products in my area. My husband and I are making some more healthy dietary changes in our life and appreciate knowing about products that will help us be healthier. You have such cute ideas. I just hope I can find ways to make them “healthier” for us.
Thanks, I’m glad you like the ideas. I do have other naturally gluten free recipes on my blog and others that can easily be made gluten free by using gluten free products, but I have just not specified them as being gluten free. I just made some Chocolate Mousse Cup Hearts and I have a Birthday Cheesecake that is gluten free as well as several Chocolate Truffle Recipes. I hope you enjoy making some of the desserts. 🙂
Just getting started on this adventure….made some little roses this morning to go on top of chocolate Easter eggs. How long does it take to dry hard enough that they can be wrapped for shipping. It’s already been a couple of hours and the roses are still pretty soft. I bought your ebook – so many ideas!
Hi Virginia,
Let the eggs sit at room temperature overnight. The Candy Clay roses will never harden like royal icing or gum paste, but they should hold their shape nicely in transport. I’ve made large 3-D roses to go on chocolate boxes and they have shipped well. Good luck and have fun making more candy clay creations!
hello will your modeling choc melt outside, what is the chances of this melting with a cake done for outside temp. i know a stupid question, but just asking. or can you add anything to it to make it hold up longer.
Modeling chocolate will get quite soft in warm temperatures and will melt in very hot temperatures. I don’t recommend using it it the cake will be outside in temperatures above 75 degrees F unless you can have it under cover in the shade possibly with a fan blowing to keep it cool. No matter what you blend with it (some people mix fondant with the modeling chocolate) it won’t keep the chocolate in it from getting soft.
Beth, you are really amazing doing all kind of cakes. I love your page.
Beth, i have a question for you. I did the RAINBOW TIE DYE SURPRISE CAKE, but the cake that i had tried to make didnt freeze so was difficult to put the numbers in a row. Could you tell me why. I did step by step. it was frustrated. thanks for your help.
Thanks so much, I’m so happy you have enjoyed my blog posts and fun creations.
I really can’t imagine why a cake would not freeze well. Perhaps you need to leave the cake in the freezer longer or check the temperature of your freezer. It may not be cold enough. Also, if your room is warm, then the cake will thaw quickly. Slice the cake and freeze the slices then remove one slice at a time and make your cuts. Then get another cake slice from the freezer and make more cuts. I realize this will add time to your prep work, but it will definitely making cutting the cake easier. Put the cut pieces back in the freezer until they are firm. That will make arranging them in the pan much easier too.
Hi Beth
I decorate cakes using fondant but I’m keen to use modeling chocolate. If I want to make chocolate from scratch before making modelling chocolate/clay do I need to temper it first?
Thank you
If you look at my instructions for making modeling chocolate in my chocolate making tips page https://hungryhappenings.com/chocolate-making-tips/modeling-chocolate-recipe-candy-clay/ you’ll notice that I melt the chocolate then cool it to about 91 degrees before adding the corn syrup. When I make my modeling chocolate and home, I pour my chocolate out of my tempering machine which is at 91 degrees and I can directly add my corn syrup. So if you do temper the chocolate it will work well. If your chocolate is too warm when you add the corn syrup the modeling chocolate can become greasy. If the chocolate is too cold then it will clump and harden too quickly. You can end up with bits of hard chocolate in the modeling chocolate. I found 91 – 92 degrees is the perfect temperature.