Oh March, with your break from school, green beer and shamrocks, Spring, Passover and Easter to close things out. I had not noticed before what an eventful month you are. I blinked and found myself already halfway through your four weeks! Why must you move so quickly?
I can't seem to wrap my mind around being three months into the new year. More shocking... how little I have baked! This is only my third cake this year!! My first was this Orchid Flower Cake I made for the redesign of my blog and then this mouthwatering Butter Pecan Cake the mister and I whipped up for Valentine's Day. All my other posts, with the exception of these Elephant Cookies, have been of treats made last year.
But I have good reason. Life's been quite hectic behind the scene. 2013 has brought with it a number of challenges, some welcomed, others, not so much. I won't bore you with the details this time around. Let's talk peonies and princesses today.
Those of you who follow me on Facebook and Instagram may remember my teaser last weekend for the flower in this post. Well, it finally joined forces with this stenciled, teal number to help a blushing bride-to-be celebrate her final days of bachelorettehood.:)
I have been on a flower making frenzy of late. In the wee hours of the morning, when I should be resting for work, I've been cultivating my private sugar garden where cabbage roses, anemones, dahlias, tulips, carnations, roses, orchids and peonies are in bloom - all waiting their turn to adorn future cakes. The more I make them, the more patience and appreciation I acquire for the process, and pure admiration for those who have mastered the art.
I think I appreciate the art of stenciling as much as I do sugar flowers. I've used a number of mediums to stencil on cakes - edible paint, lustre dusts, even cocoa - this was only my third time using royal icing. I somehow convinced myself otherwise, but a quick check of my photo archive confirmed that fact. I have actually stenciled more cookies than I have cakes.
My admiration for stenciled cakes has resulted in an impressive collection of stencils. I haven't had opportunity to use many, but perhaps I will get around to them this year. I used this Victorian Crochet lace stencil and royal icing tinted gray for this design. I then used pink edible luster dust mixed with a little vodka to add some pink accents to the design. My attempt at piping a pearl border did not end so well - I forgot to change the icing consistency, so it began to lose its shape when left to set. Unfortunately, I did not have time to correct it. 🙁
I used marshmallow fondant to cover both tiers. It tastes so much better than the store-bought stuff, but it is a messy, pain in the behind to make and can be quite sticky. Explains why I've only made it a couple times. I think I'll make more of an effort though, as it's more cost effective and as I mentioned above, tasty. If you have not tried it, you should - the recipe is below.
The base tier is an 8" double barrel vanilla cake, filled with raspberry and white chocolate swiss meringue buttercream. The top tier is 6" of the same flavour. Both were covered in white chocolate ganache before the fondant was applied.
I call her Princess Peony! Her teal and pink girlish charm exterior conceals two tiers of a sweet, decadent, chocolatey inside. Much like the bride-to-be! 😉 All the best to you, Mel, as you prepare to enter a new chapter of your life.
Servings: 0
Ingredients
- 400 g mini marshmallow
- 30 ml water
- 1.5 g salt
- 1 ml pure lemon extract
- 30 ml clear corn syrup
- 5 ml pure vanilla extract
- 900 g confectioners sugar sifted
- 118 ml vegetable shortening
- Gel colours of your choice
Instructions
- Grease microwave-safe dish and spatula with vegetable shortening. Place marshmallows and water into dish and microwave on high for one minute. Remove and stir well.
- Microwave on high for 30-second intervals until the marshmallows are completely melted.
- Remove from microwave and add the
- gel colour(s) and the remaining ingredients, except the sugar. Stir with the spatula to combine.
- Add half the sugar and mix until fully incorporated.
- Pour the remaining sugar onto a clean counter and place the fondant on the sugar.
- Slowly knead the fondant, working from the outside in. Knead until most of the sugar is incorporate.
- Rub your hands with a generous amount of vegetable shortening and continue kneading the fondant until it becomes smooth and confectioners sugar is incorporated.
- Continue to add a little shortening until it’s pliable and smooth.
- Coat again with vegetable shortening and wrap in two layers of plastic wrap. Place in a zip-top plastic bag and allow to rest at room temperature overnight.
Notes
(adapted from Cake Central)
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
I Sugar Coat It! says
All I can say is WOW! This cake is absolutely stunning! I love the colour combo
I Sugar Coat It! says
The cake is gorgeous. I love the stenciling and that peony is gorgeous. This is one of my favorite color combinations.
I Sugar Coat It! says
Stunning colours! Beautiful cake!
I Sugar Coat It! says
absolutely gorgeous!
I Sugar Coat It! says
Thank you so very much, Eva!!
I Sugar Coat It! says
I wasn't too sure how the gray would play, but I think it worked out okay!
I Sugar Coat It! says
Thx! The colour faded a bit, but I think it help to give it a bit of a vintage feel.
I Sugar Coat It! says
Thank you, Carrie!!
I Sugar Coat It! says
Just an amazing creation! Festive and with an intoxicating taste of spring!
I Sugar Coat It! says
Love the lace stencil and the pink peony is stunning against that teal homemade fondant! Hang in there, you will get through March just fine and overcome all the challenges facing you.
I Sugar Coat It! says
Absolutely gorgeous cake! Love the impressive flower and the stenciling is so neat and intricate. A princess worthy cake indeed.
I Sugar Coat It! says
You sure have a way with words, Deb. Thank you!
I Sugar Coat It! says
Oh, I am hanging in, P! Always kind and caring words from you. xoxo
I Sugar Coat It! says
Thanks, Regina! You're a doll!!
I Sugar Coat It! says
Wow! What a gorgeous cake! I just made marshmallow fondant for the second time and it is a sticky pain! That's half the reason it was only my second time making it. But it does taste so much better than store bought!
I Sugar Coat It! says
Sorry I missed your comment, Jenn. Yes, it is quite a mess, but a tasty one. 😉 Thanks for popping by!
I Sugar Coat It! says
so beautiful! amazing job... ! love the photos, too... it's my goal this year to tackle sugar flowers... haha! ^__^
I Sugar Coat It! says
Thank you!! Would love to see some flowers from you!!
I Sugar Coat It! says
I just tried this recipe and am letting it "rest". Will it harden at all when I put it on the cupcake/cake/cookies? Thanks!