Nylon Blogs

I’m sure you’re already aware of our nostalgic fondness for Eighties Ring Pop candy and that you can remember our utter excitement when we found out that the bakers at Flour Shop had made a Ring Pop out of cake, well (drum roll please), we are now even more excited to announce that we have discovered a third member of the Ring Pop family: the frozen ring pop!

Simply purchase this set of six ice-pop molds shaped like gemstones, fill with your favorite juice and freeze before wearing on your finger like a ring. This is taking the meaning of finger food to whole new level and we’re really into it. -ELSA DE BERKER

Fact: These are not real diamonds.

They are, in fact, the latest novelty in the frozen world.

My suggestion? Whip out the food coloring or juice and make yourself some sapphires, emeralds and rubies to complete the six-piece sparkly set. But don’t be sad when they melt–these diamonds are not the forever kind. -ELSA DE BERKER

When was the last time you sucked on Saturn? Nope, didn’t think so. What about solar winds or a Nebula Cloud? You never have? There’s a first time for everything: Designer Lollipop is the brainchild of digital designer-slash-lollipop-lover, Priscilla. Her edible invention lets you do just that: lick a planet.

So great was Priscilla’s love of far out planets, monsters eyeballs, and starry nights that she felt the urge to eat them as lollipops, and for that, we can only thank her. -ELSA DE BERKER

FYI, those aren’t Cantonese noodles in that Chinese takeout box! And the box isn’t really a paper box. Amirah, the  pastry chef and owner of Flour Shop, is the genius behind this crazy dessert. It’s a wafer cake with frosting noodles and chocolate broccoli! If you’re wondering the same thing we were: yes, we’re totally counting this as a vegetable serving.

What will she think of next? Click here to see Flour Shop’s “Ring Pop Cake” on NYLONmag.com.—RAY SIEGEL

If you were a child of the ’80s Ring Pop candy should bring back some fond memories. If you have no idea what we’re talking, it’s a flavored lollipop on a plastic ring that you could actually wear on your finger. It was sticky and a mess, but for some reason way more enticing than a boring lollipop on a stick. And we’re pretty sure that most kindergarten classroom proposals happened over a watermelon Ring Pop.

The bakers over at Flour Shop combined that nostalgic genius with a modern-day cake pop because—at the risk of being repetitive—dessert is better on a stick. The image above isn’t made from hard candy; it’s actually vanilla cake dipped in chocolate with champagne frosting that’s been hand-painted in gold. IT’S GENIUS.—RAY SIEGEL

Today, I feel…hungry. Emoji cookies take “eating your feelings” to a very literal level. These ones were made by Bee in Our Bonnet, who needed to express the range of emotions she felt after hearing news that her sister was moving away. Plus, she an awesome tip for getting rosy cheeked sugar cookies: she dipped a Q-tip in luster dust and applied with a circular motion, to signify, “you’re making me blush.”

Our only question is where is the brunette in the pink shirt who crosses her arms? And the dancing twins? If you can make edible versions of the more advanced emoji’s you’ll win a prize. [Insert party hat with ribbons blowing out of it here.]—RAY SIEGEL

If you’ve been checking the blog every day, you’ll have noticed that we keep getting sucked into the craziest rainbow food googling black holes. You might ask why, but the only reason we could give you is that rainbow food is way prettier looking than that of the non-multicolored variety. That and we just truly enjoy playing with food coloring.

During today’s search we found something cooler than Chloe Norgaard’s hair (literally): rainbow popsicles. Sure you can buy them at every supermarket/ice cream truck in America, or you can do what we’d do: whip out the food coloring and the ice trays (including an angled one to get those stripes). If your feeling entrepreneurial this summer, you might consider selling them roadside and putting that local lemonade stand out of business.—RAY SIEGEL

Are you ready to discover the best snack since fruit snacks (flashback Friday: Shark Bites!) These might look exactly like steak fries, but they’re not something you’d eat as the frite part of your steak frite: They’re French fry COOKIES. Here’s the breakdown: sugar cookies with salt, and that side of ketchup is actually lemon frosting. If you want to place an order or request a super size: orders@flourshop.com—RAY SIEGEL 

Today, it’s rainbow spaghetti time! Come on, how could we resist? Don’t you want to curl up with a big bowl of highly-pigmented pasta?

Well, for those of you who answered “YES,” we have great news: All you need is a box of plain ol’ spaghetti, a little bit of food coloring, and a couple ziploc bags.

Check out the full recipe here, which even includes a few steps on making “parmesian clouds” to go atop your rainbow.

Dinner party this weekend, anyone? We’re cooking. -ALI HOFFMAN

Warning: For those attempting to limit their sugar consumption, stop reading here!

Now, for us sugar-fanatics, allow me to introduce the piñata cake. Basically a circular yellow birthday cake filled with whatever wacky mash-up of candy your heart desires. Check out the recipe here, and let us know if you test it out. Our only edit: Maybe don’t include any lollipops or candy wrappers–neither seem so fun to bite into.

Looks like our go-to birthday strawberry shortcake just got ousted. –ALI HOFFMAN