For my daughter’s kitty-themed fifth birthday party, the first thing she asked for was “a cake shaped like a house, that’s also a cat.” What could I do but give it my best shot? After all, coming after last year’s castle cake, it should be a snap, right?
I recently co-hosted a baby shower for a friend of mine, who was expecting a baby boy. Seeing as she and her husband are huge Star Wars fans, we decided to make the shower space-themed. Of course I was in charge of desserts, and one of my contributions was this batch of planet cookies.
I started off with my favorite chocolate cutout cookie recipe, which I cut into circles of varying sizes and baked. Then I made a batch of my cream cheese fondant and tinted it yellow, blue, green, and red.
For Her Highness’s princess birthday party I wanted to carry the theme through in more than just the castle, so I decided to decorate some cookies to match. I thought about doing elaborate royal icing decorations like last year’s mermaid cookies, but eventually came to my senses and realized that with the extra-complicated cake I just wasn’t going to have the time. Instead, I decided to cover the cookies in fondant (like my Victorian cameo cookies) and try a new technique for decorating– the stencil.
Cookie stencils are very popular these days among decorators as a way to get an elegant, easily-reproducible design. I picked up a stencil set on Etsy that included a crown and a fleur de lis, figuring I could use both and still stay in theme.
So far you’ve seen the progress photos for my daughter’s Birthday Princess dress, but what’s a princess party without a castle cake? I knew I had to make one, so I started collecting fondant cutters and images of pretty cakes several months before they’d actually be needed.
After much vacillating I decided to make it a two-tier round cake with two towers at the base and three on the top tier. Since there was plenty of leftover cake last year, I kept the same sized pans as before– 7″ on the bottom (three layers) and 5″ on the top (two layers). Color scheme would be white, pink, and purple, and I’d decorate it with climbing roses and lacy crenellations.
Fair warning, this is not a tutorial post– the process was so involved that I just couldn’t take the time to get pictures of every step and post recipes and instructions for all of the components. I may do individual posts on some of the techniques, though. So for now just sit back and enjoy the pictures and general instruction summary!
After making those Spring Watercolor Cookies, I started getting the urge to indulge my “cute food” obsession by making other kinds of decorated cookies using different techniques. When a friend of mine decided to have a fancy tea party for her birthday, I knew I’d found my excuse. Continue reading
So, after my first excursion into petit fours the matter rested for quite a while, until by chance I came across an article about mooncakes. You know, intricately-stamped pastries filled with red bean or other sweet pastes, given as gifts or served with tea for the Harvest Moon Festival or Lunar New Year. I actually don’t like them very much, flavor-wise. But I do appreciate the possibilities in detailed molds intended for desserts.
A little searching online revealed that the molds came in various shapes and sizes, including a nice little 50g capacity plunger set that came with interchangeable design plates. I got mine in a square shape with various floral design plates, figuring that even if I didn’t make mooncakes I could make something interesting.
Once the mooncake mold arrived, I immediately realized that it was just the right shape and size to make petit fours. If I used rolled fondant instead of poured fondant, I could mold it however I liked over a cube of cake. Of course, I don’t much care for regular fondant, even the marshmallow fondant I use for layer cakes– it’s chalky and cloyingly sweet. So, figuring it couldn’t hurt, I decided to add cream cheese to the recipe. Voila! Perfect. The new recipe maintained the flexibility of fondant, but the extra fat from the cream cheese added richness, which did a lot to cut the sugariness and reduce the rubbery texture. Continue reading