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Marshmallow Fairy Flower
Celebrate Spring by Creating tiny flowers from mini-marshmallows! Click on photo for tutorial!
· 1. Beat butter with an electric mixer on medium speed for 30 seconds. Beat
in sugar until combined. Beat key lime juice, and 1 teaspoon vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill 1 hour or overnight until easy to handle.
· 2. Sprinkle Parchment paper with confectioner’s sugar. Roll each portion
of dough on a lightly dusted surface until 1/4-inch thick. Cut out using floured light leaf-shape cookie cutters. Lift away unused cookie dough, wrapping in plastic wrap and place back in refrigerator to cool. Insert bamboo skewer into larger leaf cookies, and toothpick into center of small leaf cookies. (If skewer is exposed, pinch dough up around the skewer to cover, then place that side down on the parchment
paper. ) Place the parchment with cookies on an ungreased cookie sheet.
· 3. Bake in a 350 degree F oven for 8 to 10 minutes or until light brown around edges. Transfer cookies to wire racks to cool. Allow to cool completely before icing the leaves.
· 4. For icing: combine meringue powder, warm water, key lime juice, powdered sugar, 1 teaspoon vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until smooth and of spreading consistency. Divide into portions and color with aqua, teal, and mint green paste food coloring. Use at once to frost cookies.
· 5. Fill piping bag with icings and pipe a Line around the edge of each cookie.
When finished, thin remaining icing with water until proper consistency for flooding cookies. Icing is ready to fill in outlines when a small amount dropped from a spoon into the mixture disappears on the count of ten..
Place on racks until set.
· 6.Glue Styrofoam cone onto a plastic plate or covered cake circle. ( I inverted a clear plastic plate purchased from the dollar store.) Sprinkle confectioner’s sugar onto the cone.
· 7. Starting at the bottom, carefully push the larger cookies into the Styrofoam cone using a pair of small needlenose craft pliers on skewers and toothpickes. Do not push on cookies as they will break.
Continue adding cookies , using large cookies at bottom, then adding smaller cookies toward the top of cone. Use leftover small leaf cookies to fill in gaps on lower part of cone.
· 8.To decorate the tree, run a small line of sparkle gel around the tips
of cookies to resemble icicles. Place dragees on the tips of leaves. The sparkle gel will hold the dragees in place. Sprinkle the tree with confectioners sugar to resemble snow. Cut stem of lollipop to 2” and
place the star lollipop on top of the tree by inserting stem into upper tip of cone.
Tutorial and photography by Jacque Benson
All rights reserved 2011 This material may not be republished or reproduced in any manner without the expressed permission of the author.
Another tool I use is Baking Strips.
Before mixing the batter, just soak the strips in water for about 1/2 hour, then wring out excess water. These will be wrapped around the perimeter of the pan and will help to bake very even layers without humps.
The third baking tool that is essential for even baking is a heating core, especially when the cake pan measures 10" or more.
There are two type methods to ensure even baking in the center of your cake layer.
I am SUPER excited to bring you this tutorial. This extremely EASY process, makes the most beautiful crystal look butterflies and leaves I've ever seen.
Let's get started!
1. Using isomalt sticks, melt them in the microwave. You need a container that will take the hot sugar. Be careful not to burn the sugar. Cook it just until melted. Once melted, let it sit on the counter for a couple minutes. This will bring the air bubbles to the surface.
ALWAYS wear some sort of glove when working with hot sugar. You can easily whip that glove off, but not your skin, if you get some on it :-) I like to use the Wilton measuring cups. They work well for me, but I am not endorsing them. Use at your own risk.
Pour one of each side of the butterfly wings. You can use Americolors to color your sugar. Drop color into hot sugar, wait for it to stop sizzling and then gently stir it in.
Here's a link to the isomalt sticks. Isomalt Sticks
(This link is to the clear ones but we also handle some very pretty colors as well.)
2. Taking a Show Peel mat, pour some of the hot sugar on to the surface and quickly spread it to all the out edges of the mold, using a toothpick.
If it hardens to fast, you can quickly take a small torch like a cream brulee torch, and heat it back up. You shouldn't hurt the mold if you do it quickly. Let it dry.
3. Peel the mold off and you now have two butterfly wings.
4. Taking the two wings, dip each one just a bit down at the center of each wing where it would touch the body, into the hot sugar. I would say dip it around 1/8" into the hot sugar. Taking the two wings press them together in the middle and the sugar will compress and make a body. Do this directly on the Show Peel mat or a silpat mat if you have one. At this stage you could add some stamens if you wanted. We just got in some super fine stamens from overseas. They are very hard to find and would be perfect for this.
Isn't it simply GORGEOUS!!! I put the vein side down but you can put them together however you wish. Here's one on a cake (you just attach it with a small amount of hot sugar):
We also have another Show Peel mat that has gorgeous leaves on it.
You could make beautiful crystal leaves for your wedding cakes.
It's the same process as above. If you take the piece off of the mat while it's still a little warm, you can gently bend and conform it they way you want the shape to be. Or you can hit it with the torch as well.
You can do this with the butterflies as well if you don't want the wings perfectly straight.
Keep in mind, both of these mats have several shapes/forms on them. If you click on the picture on our site, it will give you an idea of size. Each mat is about the size of a normal piece of paper. Here's the mini bugs mats up close:
And the assorted leaves: (I think the leaves with the bubble in them would look great on seaside cakes)
Also, some tips when working with sugar:
You shouldn't take a container that has hot sugar in it and then add cold sticks to remelt in the microwave.
All sugar in the container needs to be the same temperature. You can burn the sugar that is already hot by doing this.
In order to keep the nice shine to these, you need to do one of the following. Either spray with with edible lacquer or brush clear confectioners glaze on it or mix a 50/50 mix of baking soda and vodka and apply. I have not tried any of the above, but will be trying all of them :-)
Also, isomalt is diabetic candy. So if someone wishes to eat it, they should only eat a small amount. Consuming a bunch can give one a stomach ache.
Have fun with this!
What a wonderful, EASY method for creating hot sugar pieces without the hassle of cooking to temperature.
I'm am quite sure you will WOW your customers with these!
I hope you enjoyed the tutorial.
This tutorial was published with permission of Jennifer Dontz / SugarDelites Copyright 2011
The material and photos contained in this post may not be copied and republished in any form without permission from the author.