Make
adorable daisy pots. These are great to use for a daisy wedding
theme or summer wedding theme.
The image on the right will give you an indication on how to decorate mini wedding cakes
.
Please remeber that your cake may not look excatly as the one pictured, it will be as individal as you are.
This mini wedding cake is a unique a thank you gift. Or use this floral
wedding cake as your table center pieces.
Make the cake a least a day before you need them. The daisy flowers can
be made well in advance.
We have written some instructions to help you make your own cakes.
Makes 12 cakes
What you need
Butter and flour for
coating the inside of the moulds
1/2 recipe of chocolate sponge mixture, see
Victoria Sponge Recipe
100ml plain
sugar syrup
500g white sugar paste
1 teaspoon tylo powder (this is a hardening agent and will also help to
make the paste more flexible and stable).
Food colors (chocolate, yellow, moss green)
300g
modeling paste
50g sieved apricot jam
250g Chocolate-flavored
decoration icing
100g
royal icing
12 timbale moulds
Wire cooling rack
Pastry brush
Plastic wrap
Daisy flower cutter and leaf cutters
Empty egg cartons
Small rolling pin
Small knife
Paper Piping Bag
How to make the daisy pots
- To bake the sponges, preheat the oven to 180 C (350 F)
- Grease 12 timbale moulds with the butter and then
dust them with the flour, shaking out the excess.
- Perpare the sponge mixture and then spoon into the
prepared moulds. Only half fill the moulds.
- Bake in the preheated oven for about 15 minutes.
Allow the cakes to cool a little before removing from the moulds, then
turn out and cool on the wire rack. Allow to cool completely before
decorating.
- Soak the tops of the cakes with sugar syrup using a
pastry brush, then wrap in cling wrap and chill for at least 3 hours to
firm them up.
- For the flowerpots. Mix the white
sugar paste with some brown food color until you achieve the color that
you want.
- Mix in the tylo powder, then wrap the brown paste in
cling wrap and allow to rest for at least 1 hour.
- To make the daisy flowers. Take
¨ù of the modeling paste and color it green and
leave the remainder white. Wrap the pieces that you are not using in
cling wrap.
- Rub a little white vegetable fat over the work
surface, this will prevent the modeling paste from sticking to it.
- Pull off a small amount of the white modeling paste
and roll it out thinly, use the daisy cutter to cut out the flowers.
You will need about 5 daisies for each pot, more if you are using a
small daisy cutter.
- As you cut the daisies gently press each petal with
the handle of a fine paint brush (or toothpick) to give the petals a
light veining effect.
- Before each flower dries lay them in the empty egg
cartons and gently press the center to give a natural curved effect and
let them dry (about 2 - 4 hours or overnight).
- Once they are dry pipe the centers with yellow royal
icing and leave to dry.
- To make the flowerpots. When the
cakes have chilled, bring the jam to the boil in a small pan, turn the
cakes upside down brush the sides and tops with the jam.
- Working on one cake at a time. Roll out some of the
brown paste to about 3mm (1/8 inch) thick and lay it over the upside
down cake. Using your hands smooth the brown paste over the cake, trim
of the excess paste and leave the iced cakes to set for at least 4
hours, or until it feels firm to the touch.
- Turn the cakes back over. You will now add the rim to
the top of the pot. Roll out some more of the brown paste to the same
thickness as before. Cut out 12 strips each about 1cm (1/2 inch) wide
and about 15cm (6 inches) long (or long enough to fit around the top
edge of the pot). You will have to work fast as they do dry quickly,
make 2 or 3 at a time.
- Lightly brush the top edge of the pot with a little
water and stick the brown strip around it, making sure they meet at the
end. If the strip is too long trim off the excess.
- To make the top of the daisy pots, roll out a piece
of the chocolate flavored sugar paste into a ball and then flatten it
to give a slight dome shape. It should be large enough to cover the
sponge which is still showing (i.e. the inside of the pot).
- To secure the chocolate sugar paste to the cake;
brush with a little hot jam to stick in place.
- Using the above picture of the daisy pots as a guide;
Pipe small dabs of royal icing on the top of the flowerpots to stick
the daisies and leaves in place.
- Make the Leaves. Using the green
modeling paste roll it out thinly and cut out using the leaf cutter.
Mark the leaves with veins.) While the leaves are still soft shape them
in an attractive way and make sure that there are no gaps between the
flowers and leaves.
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