Summer is in full swing and flowers are blooming! These little delicacies make for a rosy Sunday. These Edible Baskets are not only delicious, but they are all too cute to eat. They are very pleasant to your eyes, but taste buds as well. I was asked to bring in a dessert for my co-workers B-Day.So, I decided to make these Baskets.
When I brought them to work, a lot of co-workers were saying that these can't be eaten, they should be kept for decoration. I did get a lot of compliment from doctors and staff. Not because of that, but I'd like to pass on these little gems for you. I make them a lot for weddings, church gathering and for holidays like Easter. Make a second batch for the show, if you wish, but do enjoy this delightful, delicious dessert at home! Remember, stop and smell the roses! 🙂
Things you will need:
2 sticks - unsalted butter
1 cup - sugar
2 - eggs (room temperature)
1 tsp - baking soda
4 cups - flour
2 - 8 oz Cool Whip
½ cup- powdered sugar
10 - drops of lemon
½ cup - boiled water
3 oz - Mango flavor Jello-O
2 D - Wilton cupcake tip
White pearl sprinkles
Color spray- any color
Green apple licorice (Winco Food bins ore Fred Mayer)
Apricot- Pineapple Preserves Jam
How to make Baskets:
1.) In an electric mixer bowl add room temperature butter, sugar and beat it on high for 5 minutes.
2.) Add room temperature eggs and beat for 2 more minutes.
3.) Sift flour and baking soda into a separate bowl.
4.) Add flour to mixture.
5.) Using mixer's dough hook attachment, mix in the flour for 5 minutes or until all combined, scraping sides of mixer bowl from time to time. If you don't have this kind of mixer, you can mix it by hand.
6.) Transfer the dough onto a cutting board and knead it into a ball.
7.) Portion out 1 inch round balls.
Creating the Basket Directions:
1.) Use basket forms. You can purchase these forms at Bed Bath and Beyond or on Amazon.
2.) Place one ball into the basket form.
3.) Press on the dough ball in the middle of the form.
4.) Work the dough to the sides tightly so you don't create air pockets.
5.) Press on the sides firmly to the form with your index finger to make a perfectly smooth edge.
6.) Preheat oven to 350 F. Place them on a large pizza baking form.
7.) Bake them in a preheated oven at 350 F for 18-20 minutes (it deepens on the oven) or until golden brown. Remove them from the oven and let them cool for 5 minutes before taking them out of the form.
8.) Turn the form upside down towards your hand and shake the basket out carefully onto your hand. Be careful not to drop the basket or the edges will break off.
How to make the Jello for the cream:
1.) Add ½ cup of boiled water to a cup.
2.) Add 3 oz Mango Jello-O. You can use any flavor you like to coordinate it with jam filling. I like the peach flavor the most with Apricot-Pineapple.
3.) Stir until gelatin dissolves. Set aside and let the jello cool to barely warm, but watch for it not to set, since its a small portion of it.
How to Make the Cream:
1.) In a medium bowl add cool whip, powdered sugar, and lemon drops.
2.) Mix it for 2 minutes.
3.) Add cooled jello.
4.) Mix it well until jello combines with a cream.
Decorating the Baskets:
1.) Place 1 tsp. of Jam/Preserves on the bottom of the basket.
2.) Use 2 D Wilton tip attachment.
3.) Place the tip in the middle of the jam and pipe out the cream with a circular motion to make a rose shape.
4.) Spray little of any color you choose in the middle of the rose. I had purple. 🙂
5.) Sprinkle with decorating white pearl bits.
Make Leaves from Green Apple Licorice:
1.) Cut the licorice candy to 1 inch in length. Then cut it in half to make a leave shape.
2.) Insert the leaves on the side of the roses. One per basket is sufficient.
3.) Enjoy savoring it or for decorations (until they disappear), these beautiful bucket Basket of Roses.
Edible Dessert Baskets - Корзинки
- Things you will need:
- 2 sticks - unsalted butter
- 1 cup - sugar
- 2 - eggs room temperature
- 1 tsp - baking soda
- 4 cups - flour
- 2 - 8 oz Cool Whip
- ½ cup- powdered sugar
- 10 - drops of lemon
- ½ cup - boiled water
- 3 oz - Mango flavor Jello-O
- Decorating bag
- 2 D - Wilton cupcake tip
- White pearl sprinkles
- Color spray- any color
- Green apple licorice Winco Foods bins ore Fred Mayer
- Apricot- Pineapple Preserves Jam
- How to make Baskets:
- In an electric mixer bowl add room temperature butter, sugar and beat it on high for 5 minutes.
- Add room temperature eggs and beat for 2 more minutes.
- Sift flour and baking soda into a separate bowl.
- Add flour to mixture.
- Using mixer's dough hook attachment, mix in the flour for 5 minutes or until all combined, scraping sides of mixer bowl from time to time. If you don't have this kind of mixer, you can mix it by hand.
- Transfer the dough onto a cutting board and knead it into a ball.
- Portion out 1 inch round balls.
- Creating the Basket Directions:
- Use basket forms. You can purchase these forms at Bed Bath and Beyond or on Amazon.
- Place one ball into the basket form.
- Press on the dough ball in the middle of the form.
- Work the dough to the sides tightly so you don't create air pockets.
- Press on the sides firmly to the form with your index finger to make a perfectly smooth edge.
- Preheat oven to 350 F. Place them on a large pizza baking form.
- Bake them in a preheated oven at 350 F for 18-20 minutes (it deepens on the oven) or until golden brown. Remove them from the oven and let them cool for 5 minutes before taking them out of the form.
- Turn the form upside down towards your hand and shake the basket out carefully onto your hand. Be careful not to drop the basket or the edges will break off.
- How to make the Jello for the cream:
- Add ½ cup of boiled water to a cup.
- Add 3 oz. Mango Jello-O. You can use any flavor you like to coordinate it with jam filling. I like the peach flavor the most with Apricot-Pineapple.
- Stir until gelatin dissolves. Set aside and let the jello cool to barely warm, but watch for it not to set, since its a small portion of it.
- How to Make the Cream:
- In a medium bowl add cool whip, powdered sugar, and lemon drops.
- Mix it for 2 minutes.
- Add cooled jello.
- Mix it well until jello combines with a cream.
- Decorating the Baskets:
- Place 1 tsp. of Jam/Preserves on the bottom of the basket.
- Use 2 D Wilton tip attachment.
- Place the tip in the middle of the jam and pipe out the cream with a circled motion to make a rose shape.
- Spray little of any color you choose in the middle of the rose. I had purple. 🙂
- Sprinkle with decorating white pearl bits.
- Make Leaves from Green Apple Licorice:
- Cut the licorice candy to 1 inch in length. Then cut it in half to make a leave shape.
- Insert the leaves on the side of the roses. One per basket is sufficient.
- Enjoy savoring it or for decorations (until they disappear), these beautiful bucket Basket of Roses.
This is the baskets I have made for the wedding.
If you make this recipe please share the picture with me on Facebook, Instagram or Pinterest. Tag it with #valyastasteofhome, I’d love to see your creations!
Julia S. says
Hello Valya, I've done these korzinki following your recipe dozens of times already for our family events and every time they are a hit! This time I was thinking to switch things a bit, can I substitute the cool whip for a heavy whipping cream? I just personally don't like the after taste of cool whip (packed with chemicals in ingredients list)🥺 so now with most of my baking I try to possibly swap it to something else. I'd appreciate your feedback/experience if possible!🙌🏻
Valya's Taste of Home says
Hi Julia. Yes, of course, it's possible. I have not used the cool whip in my baking for many years now. I'm planning to repost this recipe sometime. 1 cup of cold heavy cream yields to 8 oz. of whipped heavy cream. I hope this is helpful. Thank you for your feedback!
Julia S. says
Awesome! I'm about to work on the cream now, so I'm glad you replied in such timely manner! I assume, I should add cold jello to a whipped heavy cream? Thank you so much!
Valya's Taste of Home says
Yes, jello has to be cooled to room temperature otherwise it will melt the cream.
Just finished making these for our Christmas dinner. They turned out delicious! Straightforward and easy recipe, no issues along the way. Thank you Valya, you are my go-to for traditional Ukrainian recipes. Your recipes always turn out just like I remember from my childhood, thanks again!
Valya of Valya's Taste of Home says
Aww... that is one sweet compliment! Thank you so much for trying out my recipes and for your support!
Tatyana M. says
Wow what a beautiful presentation. Your korzhinochki look so good. Quick question... I made these yesterday n they look n taste good, I’m just wondering if u refrigerate covered in fridge n how long they can be refrigerated. I like when the crust gets soft, how do I get it to be soft? I watched a few YouTube videos but nobody mentions these things. Thank u in advance. Have a Blessed day!!!
Refrigerating covered in container will make the shell soft after they are filled. Can be refrigerated for up to a week. I hope this helps.
I want to make these and freeze them, what's the proper way of freezing these?
I’ve never froze them filled with cream, but only basket cookies it self. Place them into freezer safe plastic container, close tightly with a lid (to prevent from freeze drying). Thaw completely (in the room temperature is ok) before decorating.
Do these freeze well? I'm wondering if I bake these baskets and finish the assembling the following week?
Yes, that works! I've done it many times.
I absolutely adore your recipes! I have not tried this recipe yet but can’t wait for an occasion to!
Aww..., thank you for the sweet and encouraging words.?
could I make half recipe of everything?
Yes, you sure can.
is there a purpouse for the lemon drops? can I omit them? my hubby is allergic to citrus.
It makes the cream a bit harder, but you can add more jello instead. Thanks for your comment Olga 🙂
Is it 10 drops of lemon extract or lemon juice?
Lemon juice squeezed out of fresh lemon.
Hi Valya:) in this recipe how many korzinki total I've made?
It makes about 60 korzinki. Thank you for asking Natasha.
Your roses look absolutely beautiful! Can I use a paper decorating bag or washable?
Where did you buy white pearl bits? Are they safe to eat? Thanks in advance.
Paper decorating bags are not strong enough, you need plastic bags either disposable or the one I used. You can get decorating bags and beads at most grocery stores. The beads are edible, they taste like bubblegum candy.
I finally made these, and I love the crust it's delicate and tastes really good. When I started adding jello to the crème that was fluffy, my crème turned liquid. I've tried saving it by adding more cold heavy cream, then stabilizer. It didn't work. Can you help me figure out why. I've made crème your way, then I used another recipe where you add hot syrup into fluffy egg whites. Nothing, only disaster!!!!! Help!!!!!
Hi Tanya. Sound like you used frozen cool whip. It needs to be completely thawed before use. I usually like to plan things ahead when I make any recipe and keep cool whip in the fridge for 24 - 48 hours before use. For best results the cool whip needs to thaw in the fridge only before use. I use this kind of cream for plain biscuit cake rolls. So you can bake a roll and use this cream instead of making baskets, to see if it works for you. The cream should be pretty thick and you need to work fast before it sets or else it will be harder to spread. Give it a try and see how it turns out for you. I hope this helps. 🙂
Thank you Valya for taking your time to respond. No, I know better than to use frozen cool whip, but I think I know what the problem is. After I went to sleep, I kept pondering and analyzing. I think the problem is that I think that jello has to be absolutely cold. Mine was at a room temp. (which is obviously too warm for the cool whip) therefore, it melted the cool whip. Oh well, I hope I'll have a better luck next time.:) Thank you Valya for taking your time to share your beautiful and yummy creations with us!!!! Keep up your good work!
Yes. Jell-O needs to be cold and mix it with cool whip just before is starts to thickening. You are very welcome Tanya. 🙂
They are so pretty!!! I made them yesterday and they are taste so good!!! Thank you!
Thank you Lili! Aren't they to pretty to eat? They don't stick around for long in my house after I make em. 🙂
wow good job . u are talented:)))
Thank you Natasha! 🙂
HI all your food looks great.I want to make these baskets or lets say I want to attempt to make these baskets... Is there any way you could link to print the recipe?
Thanks so much Natasha! I'll see what I can do to fix it.
Marina | Let the Baking Begin! says
Wow, these are so pretty!
Thank you Marina! They are good too! 🙂
Hi Valya! I ran into your blog and glad I did. Thank you for sharing your recipes.. My question is do these taste better the next day? And should they be refrigerated to get the filling to settle? God bless you and your family. Keep the faith!!!
Thank you Lena! They are actually softer and taste better not refrigerated. The filling has jello, so it settles on its own. Also, they do taste better next day. So, if you need to keep them for longer period of time than go ahead and refrigerate and take them out at least 4-6 hours before serving. God Bless you too, Lena! 😉
Absolutely love this Valya!! And the one with fruit as topping that you made one Sunday that I came over:)
Hi Valya ! All I can say is wow!!! Thank you for posting this recipe.... Glad that I found your blog 🙂
Your very welcome Tatyana! I'm glad you like it. I have lots of great recipes to share..., so share my blog with friends and families. Thanks again!:)