My sister & I made all of this for my little nephew’s birthday

*I blacked out his name on the cake for privacy reasons

She baked the cookie cake, did the Oreo bobbers, & tackle box treats, and I did the worm bait cups & homemade fish-shaped marshmallows. She used to be a home cake baker and decorator prior to having her kids and I’m currently a home bakery owner. Everything came out PERFECT and Ngl, so many people were amazed at the fact that I made homemade marshmallows from scratch because they didn’t know that was possible lol. Everything came out so good and here’s the recipe for everything but the tackle boxes and Oreo bobbers because they’re just candy and chocolate dipped Oreos.

Cookie Cake Recipe:

•1 cup salted butter, melted

•1 cup light brown sugar

•1/2 cup granulated sugar

•2 large eggs

•1 tablespoon vanilla extract

•1 teaspoon baking soda

•1/2 teaspoon baking powder

•1 teaspoon salt

•3 cups all-purpose flour

•2 cups semi-sweet chocolate chips

Frosting:

•She used Sam’s white frosting (ya know, the one in a massive tub), but any frosting works

1.) Preheat oven to 350°.

2.) Cream together the butter, sugars, eggs, & vanilla. Then, mix in the dry ingredients until just combined. Finally, fold in the chocolate chips.

3.) DO NOT CHILL THE DOUGH. Immediately after finishing the dough, evenly press it into a parchment lined 13×18 inch sheet pan. Bake for 16-18 minutes, careful not to over bake as it will come out dry and have an undesirable texture. It’ll be lightly browned on top and look a little underbaked.

4.) Remove the pan from the oven and allow to completely cool before removing the cookie cake from the pan.

5.) Decorate as desired with whatever frosting you’d like!

Bait Cups Recipe (Dirt n Worms) (Makes 15, 8oz cups):

Brownie Bottoms:

Ingredients:

•12oz chocolate bar, chopped

•1 3/4 cups + 2 tbsp salted butter

•1/4 cup + 2 tbsp cocoa powder (Choco sauce)

•3/4 cup cocoa powder (dry mix)

•1 1/2 tbsp instant coffee powder

•3 cups granulated sugar

•3/4 cup brown sugar

•9 eggs

•2 tsp vanilla extract

•1 tbsp salt

•1 1/2 cups all purpose flour

Directions:

1.) Preheat the oven to 350°.

2.) Place the chocolate bark, butter, instant coffee powder, and the first increment of cocoa powder into a microwave safe bowl and microwave in 30 second increments until everything is melted and combined. Set to the side to allow to cool a little.

3.) While that’s cooling, mix together the sugars, eggs and vanilla until light and frothy (this makes the top crusty). Then slowly pour in the chocolate mixture until combined. Mix in the dry ingredients until just combined.

4.) Pour the batter into a parchment lined large cookie sheet pan and bake until the center has set and a toothpick comes out clean (30-40 minutes).

5.) Allow to cool completely, then using a round cookie cutter (2 1/2 to 3 inches wide for mine) that same size as the cups you’re using, cut out brownie rounds & place in cups.

Pudding & Toppings:

•≈6oz box of INSTANT chocolate pudding mix

•3 cups cold milk

•16oz tub of cool whip

1.) For the pudding, follow the instructions on the box. Then, fold in the tub of cool whip until combined.

2.) Refrigerate for 2-3 hours and then, evenly scoop into the cups. Set aside.

Toppings:

•1 pack of Oreos, rough crushed (ziploc ten and crush with a rolling pin)

•Gummy worms

1.) Top the pudding with the crushed oreos & place gummy worms on as desired. Keep refrigerated for storage & enjoy!

Marshmallow Recipe:

First: Grease a 9×13 cake pan with cooking spray and lightly coat with cornstarch. Set aside.

Gelatin Ingredients:

•2/3 cup water

•3 packs unflavored gelatin

1.) In your stand mixer bowl (it’s not needed but these would be very difficult without a handheld or stand mixer) pour in the water and sprinkle the gelatin over top. Allow to sit and solidify while making the syrup.

Syrup Ingredients:

•2/3 cup water

•1 1/2 cups sugar

•1 cup light corn syrup

1.) In a saucepan, over medium heat, mix these ingredients together until the sugar has dissolved. Then, leave it unstirred and allow the mixture to reach exactly 240°F (using a candy thermometer). This is necessary or else they may not turn out properly in texture.

2.) Once it’s reached 240°F, remove from heat, pour over gelatin, add in:

•2 tsp vanilla extract

•1/4 tsp salt

1.) Then, using the whisk attachment, whip until stiff peaks have formed (10-15 minutes, maybe longer). Pour into the prepared cake pan and allow the marshmallows to solidify for 2-4 hours.

2.) Once solidified, remove from the pan, slice into squares and lightly coat in a 50/50 combo of cornstarch and powdered sugar. Store in an airtight container. (This is where you’d cut it any shapes you’d like using a metal cookie cutter 😊)