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Cookies, Cakes & Sweets

Heather L. Horton

2013-02-01 08:32:15

Q-My cousin and I are both getting married and decided to share the celebration and the costs. This means a lot of compromise but we are up for it. Right now, the biggest issue is the cake. It is a low key wedding but we do want the cake/cakes to be special- to both parties. We are both flexible creative types and open to any ideas you could provide from romantic to rockabilly. Thanks for your input!

A-Hello and congratulations to you both on your engagements! Given the fact that you are wanting to go on the non-traditional side (kudos to you for stepping out of the box) you want to be sure that the very first thing you do is contact your cake designer well in advance! This is a good idea for any bride & groom; making sure your baker has your date available. Given that there will most likely be two cakes with two sets of ideas/wants/needs, your cake artist will want ample time in order to plan and execute your creations. Giving your designer enough time, you are allowing additional time to enhance creativity and no doubt this will result in a better looking, tasting end product for you! This goes for all cakes: Weddings, Birthdays, Anniversaries, etc. It's said, the early bird gets the worm. In this case the early bird gets a big fat juicy worm! Even if you are doing it yourself you want to be prepared and plan well in advance. This relieves stress so you can enjoy your big day! Let's talk cake design. First, start off by identifying a common thread; such as Rockabilly or colors. This will help in making both cakes match each other, but also be unique to the individual couple. It's nice to start with neutral colors, like black and white, then build on that. If black and white are on both cakes then the accent colors can be different, but keeping the styles similar. For example red, black and white are great together, still remembering to keep it simple. These colors can be romantic, dramatic, sophisticated or over the top. They are very versatile; more readily available to find decorations, flowers, ribbon, etc. If one couple leans towards the romantic side, their cake could be white all-over with white lace piped on and accented with large red roses. A monogram can be done in black with the couples initial. For the second couple, which are a little more on the rockabilly side, their cake could be done in black fondant or modeling chocolate, white lace sticking out from behind cheetah print ribbon, and a red heart with black monogram. Each of these cakes would be dramatically different in look but they would match because you're using the same colors, flowers, both having monograms and the same cake decorator would be making them. If you don't want two separate cakes, create a bigger single cake and half it down the middle; decorating the two different sides in your style...now that would be non-traditional! Next month we will continue with a few more ideas (Including 3D cakes) and other ways to make your dual wedding a success. Remember to PLAN AHEAD (for you and your baker) and HAVE FUN!

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Cookies, Cakes & Sweets

Lori Horton

2013-01-02 15:43:48

Q-I have been a home baker for a while and am wanting to start experimenting with some fondant designs. Do you have any suggestions on whether I should make my own or buy ready to use?

A-Entry into the world of fondant can be a little scary, but don't let it intimidate you! Fondant can be a really fun addition to your decorating skills if you do it right. My first suggestion as always is take a class if you can. Seeing someone demonstrate those techniques in three dimensions, right in front of you is so different than trying to glean that information from pictures in a book. If that option is not available to you, then I would say start small. Don't tell your niece that you would like to try making her 5 tiered wedding cake with hand made flowers and pieces as your first project. Check out some books or instructional articles on the subject at wilton.com, they have a lot of information on their site. Next, try out a small cake for an unimportant event or maybe just a treat to take to church or work. Allow yourself lots of time and don't stress if the first couple of tries don't come out exactly how you wanted. Most important is practice, practice, practice! When it comes down to the make it vs. buy it debate, definitely buy it the first few times you are learning the general technique. Not only will this save you some time, but you will get a good feel for exactly what texture the fondant is supposed to have before you set out on trying to recreate that! After you feel comfortable with handling and using fondant, then try making a batch and see what you think, there are a lot of different recipes and types, so try a couple before you decide. The recipe I'll include here is for a marshmallow based fondant which is very inexpensive to make and fine for practice. However, it is a bit softer than traditional fondant and can be a little sticky to work with on bigger cakes. After a little practice, I absolutely suggest switching to a traditional style fondant made with glucose and glycerin for elasticity. • 1 package (16 ounces) white mini marshmallows (use a good quality brand) • 2-5 tablespoons water • 2 pounds (about 8 cups) sifted confectioners' sugar • 1/2 cup solid vegetable shortening Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes). Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes. It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.