What Is Pompompurin?

Pompompurin is a cute and cheerful golden retriever dog character, and it is one of Sanrio’s many kawaii (cute) characters. 

Pompompurin usually wears a brown beret and is known for its love of food, especially pudding. 

The name “Pompompurin” is a combination of “pom pom,” representing the dog’s fluffy ears, and “purin,” which means custard pudding in Japanese. Purin is very similar to flan or caramel pudding.

Purin (Japanese Custard Pudding) vs Flan

Japanese pudding and flan are both creamy, caramel-flavored desserts with a similar texture, but they have some differences in terms of ingredients and presentation.:

• Ingredients:
  • Purin typically consists of milk, sugar, eggs, and a caramel sauce. The custard base may have a higher ratio of milk to eggs compared to some Western flan recipes.
  • Flan typically includes ingredients like sweetened condensed milk, evaporated milk, eggs, and sugar. The caramel sauce is an integral part of flan as well.
• Texture and Flavor:
  • Both Japanese pudding and flan have a smooth and creamy texture due to the use of eggs and dairy. They are often chilled and served cold.
  • The flavor profile is rich and sweet, with the caramel sauce providing a slightly bitter and sweet contrast.
• Presentation:
  • While both desserts are often unmolded and served with caramel sauce on top, purin is commonly served in small, round containers, while flan may be prepared in larger molds.

Ingredients

For the Caramel Sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar, 60ｇ
• 2 tablespoons water, 30ml

For the Caramel Sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar, 12.5g
• 1 ½ teaspoons water, 7.5ml

For the Purin

• 2 eggs, large
• 1 egg yolk, large
• ¼ cup + 1 tablespoon granulated sugar, 65g
• 1 ¼ cups milk, 300ml
• 2 tablespoons heavy whipping cream, 30ml
• 1 teaspoon vanilla extract

For the Decoration

• ¼ cup Chocolate chips, 50g
• 4 Wilton Mini Daisy Royal Icing Decorations

How to make Pompompurin Pudding

For the Decoration

1. Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
2. Add chocolate chips to the bowl.
3. Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
4. Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
5. Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the Caramel Sauce (Saucepan Method)

1. In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
2. When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the Caramel Sauce (Microwave Method)

1. Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the Purin (Japanese Custard Pudding)

1. Add all ingredients to a large bowl and mix until well combined
2. Strain the custard mixture with a fine mesh seaves twice or more until smooth
3. Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
4. Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
5. Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.

6. Rest the ramekins in a refrigerator for at least 2 hours.

To Decorate

1. Remove any water that accumulated on top of purin.
2. With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
3. With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

If you like this Pompompurin pudding, you may also like:

• Blueberry Mousse Cake
• Oreo White Chocolate Balls – Minions
• Hello Kitty Cake Roll – A step by step recipe with a template

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Pompompurin Pudding – Japanese Custard Pudding

Pompompurin pudding is a Japanese pudding (purin) where silky-smooth custard meets a heavenly caramel embrace

Course Dessert

Cuisine Japanese

Keyword Pudding, Purin

Prep Time 1 hour hour 45 minutes minutes

Cook Time 7 minutes minutes

Resting Time 2 hours hours 15 minutes minutes

Servings 4

Equipment

• 1 Heat-proof bowl
• 1 Saucepan
• 1 Piping bag
• 1 sheet of cellophane or wax paper
• 1 Spatula
• 4 Ramekins 4-inches in diameter
• 1 Large bowl
• 1 Fine-mesh Sieve
• Aluminum foil
• 1 Wide & deep pan with lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep)
• 1 Tweezer

Ingredients

For the caramel sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar 60g
• 2 tablespoons water 30ml

For the caramel sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar 12.5g
• 1½ teaspoon water 7.5ml

For the purin

• 2 eggs large
• 1 egg yolk large
• ¼ cup + 1 tablespoon granulated sugar 65g
• 1¼ cups milk 300ml
• 2 tablespoons heavy whipping cream 30ml
• 1 teaspoon vanilla extract

For the decoration

• ¼ cup chocolate chips 50g
• 4 Wilton mini daisy royal icing decorations

Instructions

For the decoration

• Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
• Add chocolate chips to the bowl.
• Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
• Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
• Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the caramel sauce (Saucepan Method)

• In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
• When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the caramel sauce (Microwave Method)

• Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the purin (Japanese custard pudding)

• Add all ingredients to a large bowl and mix until well combined
• Strain the custard mixture with a fine mesh seaves twice or more until smooth
• Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
• Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
• Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.
• Rest the ramekins in a refrigerator for at least 2 hours.

To decorate

• Remove any water that accumulated on top of purin.
• With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
• With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

The post Pompompurin Pudding – Japanese Custard Pudding appeared first on Simply A Homebody.

What is a melon pan?

Melon pan is a Japanese sweet bread that has thin cookie crusts on the outside and a soft and fluffy bun inside. It is called “melon pan” because it resembles the appearance of melon or cantaloupe that is popular in Japan. “Pan” simply means “bread” in Japanese.

What does melon pan taste like?

Even though it is called a “melon pan,” a traditional melon pan does not contain any melon flavor. If anyone has tried the Mexican sweet bread, conchas, melon pan tastes very similar to them. They are gently sweet without any fillings.

What is special about this melon pan?

With my version, I turned the traditional melon pan into something more fun! I arranged the recipe and technique developed by a Japanese food artist, Eriko Hanada (@elly.hana), and shaped the cookies to Hello Kitty.

I used this Hello Kitty cookie cutter and these cookie cutters for stars and hearts.

Ingredients

For the cookie

• unsalted butter
• granulated sugar
• milk
• all-purpose flour
• pink food coloring
• golden yellow food coloring

For the bread

• bread flour
• soft unsalted butter
• granulated sugar
• Kosher salt
• milk
• active dry yeast
• warm water

For the decoration

• granulated sugar for sprinkling
• chocolate chips to draw Hello Kitty’s eyes

Instructions

For the cookie

1. In a large bowl, mix softened butter, granulated sugar, all-purpose flour, and milk with a spatula. You may not need all milk if making this in warm environment.
2. Once the dough becomes a ball, divide it into three. Leave one of the portions as-is for white dough. Add a dash of golden yellow food coloring to one of the dough balls and mix until well combined. Add a dash of pink food coloring to the other dough ball and mix until well combined.
3. Using a rolling pin, roll out each dough ball to about ⅛ inch thickness in between two sheets of plastic wrap. Chill the dough sheets in a refrigerator for at least 10-15 minutes.

4. Using cookie cutters, cut out the dough into shapes. I cut out the plain dough with a Hello Kitty cookie cutter, then cut the yellow dough into star shapes and the pink dough into heart shapes. Don’t forget to attach noses with tiny amounts of yellow cookie dough and bows with the pink cookie dough on Hello Kitty faces.

5. Once all the cookie doughs are shaped, place them in between two sheets of plastic wrap and rest them for at least an hour. You can even make these cookies a day ahead and chill them overnight.

For the bread

1. In a small bowl, add warm water and active dry yeast and mix. Set it aside for the yeast to bloom for 10 minutes or until creamy foam shows up on the surface. (This step is not necessary if using instant yeast. It can be added directly to the dry ingredients.)
2. In a large bowl, mix bread flour, granulated sugar, and salt.
3. Add the yeast mixture, softened butter, and milk to the dry ingredients and mix. 
4. Transfer the dough to the lightly floured work surface. Next, using your hand, knead by pushing the dough down and forward then folding the dough over itself. Repeat until it becomes smooth and elastic for about 10 minutes.
5. Place the dough in a large bowl and cover with plastic wrap, and leave it at a warm place (about 90ºF/32ºC) for 1 hour.
6. Make a fist with your hand and push the dough gently and firmly into the center and deflate it. 
7. Turn the dough onto a work surface. Divide the dough into 3 (about 96g each). Roll each dough into small buns. Place each of them onto a baking sheet with parchment paper. Cover with plastic wrap loosely, let them rise for 30-40 minutes in a warm place.

For the assembly

1. Preheat the oven to 320ºF/160ºC.
2. Brush on some water on top of the buns.
3. Take out the cookies from the refrigerator and start pasting the cookies on the buns.

4. Once all the cookies are pasted, put plastic wrap over the buns and gently press them with your hands to make sure all the cookies are stuck well. Then remove the plastic wrap.

5. Sprinkle the buns with some granulated sugar. If granulated sugar is not sticking, brush the buns with some water.

6. Bake for about 20-25 mins or until the surface gets dry and has a subtle brown color. Once baked, let the buns cool completely. 

7. When the melon pans are cooled, melt chocolate chips in a microwave. Zap them for 30 seconds and stir. Repeat this process until the chocolate is melted and smooth.

8. Place the melted chocolate in a piping bag. Snip off the tips to have an about ¼-inch diameter hole.

9. Fill Hello Kitty’s eyes and whiskers with the melted chocolate and enjoy! Tip: If the chocolate hardens back before you could finish decorating, boil some hot water and place it in a heat-resistant cup. Once the cup gets hot, press the piping bag against it and melt the chocolate until it becomes workable again.

For the leftover cookies

1. Preheat oven to 320ºF/160ºC.
2. Bake them for 5-10 minutes or until the surface looks dry. *The baking time varies depending on the size of the cookies.

If you like this Hello Kitty Melon Pan, you may also like:

• Hello Kitty Cookies – Simple Recipes
• Hello Kitty Cake Roll – A step by step recipe with a template
• How To Make Rilakkuma Pull-Apart Bread

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Melon Pan – Hello Kitty Version

Melon pan is a popular Japanese sweet bread. Traditional melon pans have cantaloupe-like appearances, but my version is decorated with cute Hello Kitty cookies. Try this fun baking project today!

Course Dessert

Cuisine Japanese

Keyword Bread, melon pan

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 2 hours hours 30 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 3 buns

Equipment

• Large bowl
• Spatula
• Rolling Pin
• Plastic wrap
• Cookie cutters
• Small bowl
• Baking sheet
• Parchment paper
• Piping bag

Ingredients

For the cookie dough

• 3½ tablespoons unsalted butter 50g
• 2 tablespoons granulated sugar 30g
• 2 teaspoons milk 10ml
• ½ cups all-purpose flour 80g
• pink food coloring
• golden yellow food coloring

For the bread

• 1 cup bread flour 160g
• 3 tablespoons unsalted butter 40g, soft but not melted
• 1 tablespoon granulated sugar 12g
• 3 tablespoons milk 45ml
• ½ teaspoons kosher salt 3g
• ½ teaspoons active dry yeast 2g
• ¼ cups warm water 55ml

For the decoration

• some granulated sugar for sprinkling
• ½ cups chocolate chips to draw Hello Kitty’s eyes

Instructions

For the cookie

• In a large bowl, mix softened butter, granulated sugar, all-purpose flour, and milk with a spatula. You may not need all milk if making this in warm environment.
• Once the dough becomes a ball, divide it into three. Leave one of the portions as-is for white dough. Add a dash of golden yellow food coloring to one of the dough balls and mix until well combined. Add a dash of pink food coloring to the other dough ball and mix until well combined.
• Using a rolling pin, roll out each dough ball to about ⅛ inch thickness in between two sheets of plastic wrap. Chill the dough sheets in a refrigerator for at least 10-15 minutes.
• Using cookie cutters, cut out the dough into shapes. I cut out the plain dough with a Hello Kitty cookie cutter, then cut the yellow dough into star shapes and the pink dough into heart shapes. Don’t forget to attach noses with tiny amounts of yellow cookie dough and bows with the pink cookie dough on Hello Kitty faces.
• Once all the cookie doughs are shaped, place them in between two sheets of plastic wrap and rest them for at least an hour. You can even make these cookies a day ahead and chill them overnight.

For the bread

• In a small bowl, add warm water and active dry yeast and mix. Set it aside for the yeast to bloom for 10 minutes or until creamy foam shows up on the surface. (This step is not necessary if using instant yeast. It can be added directly to the dry ingredients.)
• In a large bowl, mix bread flour, granulated sugar, and salt.
• Add the yeast mixture, softened butter, and milk to the dry ingredients and mix. 
• Transfer the dough to the lightly floured work surface. Next, using your hand, knead by pushing the dough down and forward then folding the dough over itself. Repeat until it becomes smooth and elastic for about 10 minutes.
• Place the dough in a large bowl and cover with plastic wrap, and leave it at a warm place (about 90ºF/32ºC) for 1 hour.
• Make a fist with your hand and push the dough gently and firmly into the center and deflate it. 
• Turn the dough onto a work surface. Divide the dough into 3 (about 96g each). Roll each dough into small buns. Place each of them onto a baking sheet with parchment paper. Cover with plastic wrap loosely, let them rise for 30-40 minutes in a warm place.

For the assembly

• Preheat the oven to 320ºF/160ºC.
• Brush on some water on top of the buns.
• Take out the cookies from the refrigerator and start pasting the cookies on the buns.
• Once all the cookies are pasted, put plastic wrap over the buns and gently press them with your hands to make sure all the cookies are stuck well. Then remove the plastic wrap.
• Sprinkle the buns with some granulated sugar. If granulated sugar is not sticking, brush the buns with some water.
• Bake for about 20-25 mins or until the surface gets dry and has a subtle brown color. Once baked, let the buns cool completely. 
• When the melon pans are cooled, melt chocolate chips in a microwave. Zap them for 30 seconds and stir. Repeat this process until the chocolate is melted and smooth.
• Place the melted chocolate in a piping bag. Snip off the tips to have an about ¼-inch diameter hole.
• Fill Hello Kitty’s eyes and whiskers with the melted chocolate and enjoy!

  Tip: If the chocolate hardens back before you could finish decorating, boil some hot water and place it in a heat-resistant cup. Once the cup gets hot, press the piping bag against it and melt the chocolate until it becomes workable again.

The post Melon Pan – Hello Kitty Version appeared first on Simply A Homebody.

When I went grocery shopping this week, I found a small box of pumpkin spice madeleines. Madeleines are one of my favorite food, so I couldn’t resist getting them… I had different baking plans for this week, but instead of baking something else from scratch, I decided to decorate these madeleines as Totoro! (Don’t you think Totoro and madeleines have similar shapes?) 

With some almond slices, white chocolate, and dark chocolate, I transformed the ordinary looking madeleines into kawaii sweets! Here is how I did it:

Decorating Madeleines

Ingredients (makes 5 Totoro themed madeleines)

• 5 madeleines
• 1 cup White Chocolate Chips
• A few pieces of dark chocolate squares – enough to draw Totoro’s facial features and markings on his chest
• Black food coloring
• Mint leaves (Optional)

Instructions

1. Attach almond slices on the madeleines by stabbing them into the cakes.

2. Put ½ cup of white chocolate chips in a small bowl and cover it with saran wrap. Microwave them about 30 seconds or until the chocolate chips are melted.

3. Add a drop of black food coloring to the melted white chocolate. Mix until the color turns light gray. (Add more food coloring if needed.)

4. Dip madeleines with almond slices into the melted chocolate. Cover the entire top of the madeleines and let them dry on a drying rack.

5. Once the gray chocolate coatings are dry, melt the rest of the white chocolate in the microwave.

6. Dip the madeleines into the melted white chocolate. Cover only the bottom half of the madeleines. Dry them on the drying rack.

7. Transfer any leftover white chocolate into a piping bag. Draw the white part of Totoro’s eyes on the madeleines.

8. Once the white chocolate coatings are dry, melt the few pieces of dark chocolate squares in the microwave. Transfer the melted dark chocolate into a piping bag.

9. Draw markings on Totoro’s chests, eyes and nose with the melted dark chocolate. Let them dry on the drying rack.

10. (Optional) Place mint leaves in between Totoro’s ears.

*To add more to the Totoro theme, I also made some acorn almonds. All I did was dip some almonds into white chocolate that is dyed in light brown, then dried them on parchment paper.

Summary

I’m pretty happy how the ordinary looking madeleines now turned into Totoro themed food! I hope you try this little project and leave me a comment if you do! Happy decorating!

For More Cute Food Ideas

• Hello Kitty Cookies
• Rilakkuma macarons
• Hello Kitty Donuts

The post Totoro Madeleines – Easy Kawaii Food appeared first on Simply A Homebody.

This project was inspired by cafes in Japan that serve kawaii (cute) food. Many cafes in Japan have neatly decorated food, especially desserts. They are so cute that it’s impossible not to take pictures before eating them. I wanted to recreate a similar experience at home. If you try this out, make sure to take a snap<3
The donut recipe was adopted from Sally’sBakingAddiction.

Chocolate Donuts

Ingredient (Makes about 8 donuts)

• 1 cup (125g) all-purpose flour (spoon & leveled)
• 2 tablespoons, unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) milk
• 1/4 cup (60g) Greek yogurt
• 1 large egg
• 2 Tablespoons (30g) unsalted butter, melted
• 1 and 1/2 teaspoons vanilla extract

Instruction

1. Preheat the oven to 350 °F (177 °C). Spray a donut pan with non-stick spray. Set aside.
2. Whisk the flour, baking powder, baking soda, unsweetened cocoa powder, and granulated sugar together in a medium bowl. Set aside.
3. Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
4. Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
5. Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.

Glaze

Ingredient

• 1/4 cup (60ml) milk
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• A few drops gel red food coloring

Instruction

1. Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth.
2. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings.

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.You can also freeze the donuts for up to 2 months. Thaw them overnight in the refrigerator and warm them up to your liking in the microwave.

Decorating

For decorating, I used:

• Hello Kitty Cookies
• Sprinkles
• White Chocolate Mousse
• Royal icing transfer
• Mint Leaves

I already had most of the decorations prepared from the previous projects. The only element I specifically created for these donuts were the royal icing transfer. The royal icing recipe can be found here.

I piped Hello Kitty’s bow with red royal icing and white flowers with white and yellow royal icing on parchment paper. I let them dry overnight in the refrigerator and placed them on the donuts.

Summary

Hello Kitty donuts turned out really cute. If you have small kids, I think they will love eating themed desserts like this. The taste was also good. The donuts were perfectly soft and cakey. The white chocolate mousse also went really well with the donuts. 

There are so many possibilities with decorating donuts. I will definitely try more themed donuts in the future.

The post Hello Kitty Donuts – Character Themed Dessert appeared first on Simply A Homebody.

This week, I wanted to make something a bit more nutritious than cookies. Oatmeal cups, PLUS icing (Sort of healthy, right? (-_-;)) The oatmeal cup recipe was adopted from Yummiest Food and the icing recipe was adopted from Allrecipes. Oatmeal is a great source of vitamins, minerals, fiber and antioxidants, and I think my husband and I can eat more of it.

This oatmeal cup recipe only requires 7 ingredients and all ingredients are common household grocery items.

Oatmeal Cup

• 1 cup fresh blueberries
• 2 eggs
• 2 cup oats
• 2 bananas, medium ripe
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

The original recipe said 1 cup of brown sugar, but I reduced the amount to ¼ cup considering adding icing at the end and the bananas I had were very ripe. This decision turned out to be a good one because the final oatmeal cups were plenty sweet.

I also used quick oats instead of rolled oats. The final outcome was just fine.

Icing

• 2 tsp Corn syrup, light
• 1/4 tsp Almond extract
• 1 cup Confectioners’ sugar
• Food colorings (green, blue, red, yellow, black)
• 2 – 4 tsp Milk

This icing recipe is the same one as I used last week. The last time the icing came out much harder than I wanted, so I added a small amount of milk (¼ teaspoon or so) at a time to adjust the consistency.

For decorating the oatmeal cups with Rilakkuma face, I made:

• Light brown icing – face
• White icing – mouth area
• Black icing – eyes, nose and mouth
• Yellow icing – ears

To make light brown color, I slowly mixed red, yellow, and a tiny bit of blue gel food colorings.

The black icing was tricky. I bought black food coloring and added quite a bit of it in the icing, but the icing stayed light gray and was not anywhere close to be black. So I added some blue, red, and green to get a deeper color. I guess I could’ve kept adding black food coloring too, but I was concerned how much food coloring I’d be consuming at this point (could this be toxic by now?) The color mixture turned out to be kind of dark purple-ish gray, but was later on darkened itself to look more like black.

Summary

Overall, I’m happy with how my oatmeal cups have turned out. They were not only tasty but so cute to look at. The black icing was a challenge this time, and I’ll definitely find out the best way to make rich black icing in the future!

The post Rilakkuma Oatmeal Cups appeared first on Simply A Homebody.