Showing posts with label fondant. Show all posts
Showing posts with label fondant. Show all posts
Patriotic Cupcakes
This week I made a batch of patriotic cupcakes for one of our most favorite neighbors. Ron and his wife live across the street from us and are just the most amazing friends. My son runs over there daily to see what Ron is up to and sit on the porch with him. They spoil my kids rotten and are always looking out for us. When I heard that he was turning 75. I wanted to make something special for him and to honor him as a Vietnam Veteran.
I love making fondant cupcake toppers right now. It's such a low stress way to play with fondant and learn more about it. The toppers are easy to make and can be easily peeled off if it's not your favorite flavor; there is a generous mound of delicious buttercream underneath!
Aren't they so sweet? They are also crazy perfect for the 4th of July! You still have time to whip these up and enjoy while you watch the fireworks.
Materials
- fondant
- food gel color (Americolor sky blue and super red)
Tools
- small heart cookie cutter
- star fondant extruder
You will just need about a fist sized amount of fondant to create these American flag heart toppers. Split it up into 3 bowls and dye two of them blue and red. I always wear disposable gloves when I work with fondant, especially during the dye time. Fondant picks up any dust available to it and the dye will leave your hands colored for days!
Roll out your blue fondant to about 1/8" thick and with the star extruder, punch a ton of stars out. I used 3 stars on every heart topper. You may want to punch extra out just in case. Set them aside in a dark, cool spot to dry and stiffen up.
Roll out your red fondant to somewhere between 1/4-1/8" thick and create hearts with your cookie cutter. Just cut out as many as needed and you can soften the edges with your fingers tips if needed. If you have left over fondant, cover it with Crisco and keep in an airtight Ziploc for later use!
Carefully paint a small dab of water on the left side of the red hearts and press the blue stars down. The water acts as glue for fondant, but you really only need the smallest amount or you will have a mess! Aren't they so fun already?
Now it's time to add stripes to that ol' American flag! Roll out your white fondant to 1/8" thick and cut out hearts with the same cookie cutter. Using a very sharp knife, slice the hearts in half and then stripes. Each half heart will give you enough strips for 2 red hearts - you need to leave space for the "red stripes".
Just like the blue stars, paint a small bit of water on the right side of the heart where you will be placing the white stripes. Gently add the stripes and press them down.
Set these yummy cupcake toppers aside to stiffen up. You will want to place them on the cupcakes right before serving. The buttercream softens the fondant quite quick and you don't want a soggy topper!
Ron just loved his patriotic birthday cupcakes and I know that your guests will love these as much on the 4th of July! They are sweet, easy and beaming with American pride.
Happy 4th of July!
XO,
Jenny
Death Star Cupcakes - A Fondant Tutorial
As soon as I see that little silver ball, I can immediately recall Darth Vadar's theme music. That's no moon, that's the Death Star. I've been contemplating what my special dessert would be on May The 4th Be With You. Decorated cookies have been the treats for the last three consecutive years, I wanted to do something a bit different. I was inspired by my best friend, Karen's Death Star Cupcakes, but of course want to put my own spin on it. I have a little experience with fondant and need to improve my skills. Cupcakes seemed a lot less intimidating than a whole cake! If you are new to fondant as well, I think you will find that this an ideal project.
Materials Needed
- grey fondant
- black fondant
- 2 1/2" circle cutter
- small icing tip (it doesn't matter which size, you will be using the base to cut)
- fondant tools
- edible silver food paint
- white royal icing
- red royal icing
When you begin, you will need to condition your fondant. While wearing gloves (fondant will pick up every bit of dust or color on your hands!) roll the fondant until it is soft and pliable. If you find your fondant is too soft, knead in a small bit of powder sugar. You can also add tylose to stiffen it, but be aware that it will become permanently more brittle and not the tastiest.
Roll out your black fondant to 1/8" thick. I use fondant roller rings on my small pin to make sure that it is consistent. If your fondant, mat or pin get sticky, sprinkle more powder sugar. Take a small icing tip - any size is ok, and cut out small circles using the base of the tip. Set these pieces aside on a pan to stiffen.
Now roll out your grey fondant to 1/4" thick - these are thicker because they are the base piece and will be resting on the cupcake. Cut out large circles with the 2 1/2" cookie cutter, these will be the Death Star.
I start the design of my Death Star by first creating the focal center line. It is a curved line since it is supposed to resemble a sphere. You can create the line lightly with a fondant tool until it's perfect. Then go back and make the line very obvious, but do not cut the fondant into two pieces. Next with the same icing tip, cut out a small circle on the left side of the top part of the Death Star.
Carefully lay your black circle into new hole on the Death Star. Use your large ball tip fondant tool to smooth it in. (See video below for visual explanation)
Create lines of the death star with one of your preferred fondant tools. They are open rectangles of various shapes and orientation. You want the lines to be prominent, but not cut into the fondant all the way. You could also use a toothpick to create these lines.
Now that Death Star needs to become shiny - so shiny! You can leave it grey if you like, but I wanted some metallic shine on those babies. There are a number of silver edible paints on the market, Wilton also has an edible silver spray located on the baking aisle of most craft stores. If you do use the spray paint, spray first and then add the black dot or it will all be silver.
Isn't it fun?! You could leave it just like this. It would be a perfect edible decoration for your dark chocolate cupcakes. However, if you enjoy working with royal icing or want to try a bit, I add a few more details in red and white. I have a large royal icing recipe here, but I have also used this small batch recipe and it would be perfect for this project.
Using the white icing in a no tip frosting bag or even a Ziploc, add a few lines on the black hole of the Death Star and a few white dots to resemble lights.
Add just a few more dots of red in the center of the black hole and surrounding areas.
Boom!
Your menacing Death Star is ready to be gobbled down by your Rebel Scum while you watch the movies at home. It isn't hard or intimidating - it may even peak your fondant interest as it did mine!
Want to see me create the topper in a video? There is fast paced one above - just click the picture. If you have any questions, be sure to email me!
You can create these toppers days in advance. Store them in a cool, dry and dark spot - placed on a cookie sheet in the cold oven is perfect. Sunlight will alter the colors of your fondant quicker than you will imagine. Place toppers on cupcakes right before serving. The yummy oddles of buttercream underneath will soften the fondant and if put on too soon, they will become limp.
XO,
Jenny
Chocolate Bunny
Almond Fondant Easter Candy
Easter is just around the corner - have you been busy making candy or cookies? I swear that Easter has the best treats of all the holidays. There are pastel eggs, chocolate bunnies and everything in between. I love it! I have a petit four recipe coming out later this week that required some poured fondant. Poured fondant is the not the malleable candy that we cover cakes with, it's a sweet and soft filling for candies. You can flavor it, add mix-ins and it's delicious! It sometimes known as uncooked fondant if you go searching for more recipes.
This was my first time attempting poured fondant, so I went with a tried and true recipe by King Arthur. For these candies, I added a bit of almond extract and I think next time I may even add some finely chopped almonds.
What do you need to make these candies?
- pourable or uncooked fondant
- mold for candies (I used this bunny one from Wilton)
- almond extract (optional)
- dark chocolate candy wafers
- edible gold food paint
While your fondant is still soft, pour inside a silicone candy mold. Wrap the mold a few times with plastic wrap and place in the refrigerator overnight. The candies will easily pop out of the mold when you are ready. They can get soft quick so work in small batches and keep the others waiting in the refrigerator.
You can dip the fondant candy in either tempered chocolate or melted chocolate candy wafers. I use a Wilton candy melter, if you use the candy wafers, you can also melt them in a double boiler or in the microwave. Once the chocolate is a nice smooth consistency, quickly dip the fondant candies into the chocolate and allow to harden on a wire rack.
You can either serve them or you can add a bit more fun to them with some edible gold coloring. Paint it on the hardened chocolate with a food only paintbrush and allow to dry. Aren't these so beautiful? I think they would be a perfect treat on your dessert table. No will guess that these are easy to make!
Have any leftovers? These will keep delicious in an airtight container in the refrigerator.
I can't wait to try more flavor combinations!
XO,
Jenny
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