Showing posts with label flowers. Show all posts
Showing posts with label flowers. Show all posts

Friday, March 2, 2012

Wilton Course 4: Advanced Gum Paste Flowers- Lesson 4

This is my final cake from Lesson 4 in Course 4, currently the final course in the Wilton Cake Decorating Classes! Seeing everything come together is so satisfying!
I wanted to incorporate all of the flowers that I made during the course onto my cake and I did use all  of the flowers but one, the Daisy, which can be seen on my Lesson 1 post, along with these pink flower blossoms. In lesson 4 we dry painted all of our flowers! I really enjoyed the painting, it was so relaxing and enjoyable seeing the flower come to life!
In lesson 2 we made these Briar Roses along with the Ivy Leaves that are on the cake, again painting them all in this lesson.
In Lesson 3, I made the two yellow Sweet Peas and the white Stephanotis Bud that you can see to the right peaking out behind the Sweet Pea. In this lesson, I painted the Sweet Peas with a goldenrod color.
The Stephanotis Flower, which is the white start shaped flower above, was also made in Lesson 3 and the painting added in lesson 4.
The majority of the final 3 hour class was spent on this gorgeous Stargazer Lily. The class is normally 2 hours, but we all decided to start the final class an hour early. We started Stargazer Lily in lesson 2 making the leaves and making the petals in lesson 3. In this class, we painted each of the petals and leaves by hand and then put the flower together with floral tape, taping each petal and leaf one by one.
 The flower arrangement is inserted into the cake using a flower spike and wrapping and taping all of the flowers together with floral tape. During this final class it was raining and I had to disassemble it to bring it home and then reassemble it. These flowers will keep forever as long as they are safely stored in an airtight container. They are also super fragile!
My favorite flower that I learned in this class by far is the gorgeous Stargazer Lily, the star of the show! I am very pleased with my final project!
 
Previous Classes
   
View the Wilton Website for more class information

Sunday, February 19, 2012

Red & White Flower Cookies

Once I got going with Valentine's I just couldn't stop! My daughter thought these looked tropical, so I thought I would share these last since they could be any occasion!
For these I once again used the Sugarbakers' Chocolate Mini-Chip Cookies recipe. You can find the recipe at The Sweet Adventures of Sugarbelle! The Ghiradelli Mini Chips made them perfect!
I had premade all of the royal flowers with leftover icing from the Valentine Brownies topped with Roses last month. After the flowers dry for 2 or 3 days, they can be stored in an airtight contain close to forever!
The cookies were outlined, flooded, and decorated with a size 2 tip. After the cookies were dry I glued on the flowers with royal icing. These could be done in any color for any occasion!

Friday, February 17, 2012

Wilton Course 4: Advanced Gum Paste Flowers- Lesson 2

It's show and tell time again! This is what I made in lesson 2 of Wilton Course 4- Advanced Gum Paste Flowers. I have to say I almost skipped this class, horrible headache, but I am glad I went, otherwise I wouldn't have learned to make the Briar Rose.
First we made quite a few Ivy and Lily Leaves. These will be for our final project. More may need to be made at home depending on the final design, which I haven't decided on yet.
The Briar Rose is very easy to create. The only time consuming part is sticking 15 little yellow stamens into that tiny ball, which should be yellow, but I just left mine white. There is a green calyx underneath the flower which cannot be seen from the photo. In the last class we will be painting all of our flowers with petal dust, but I think I like this flower in all white. We ran out of time in class and were not able to start the Stargazer Lily Petals, so we will make lots of those next week, along with the Stephanotis and Sweet Pea.

Previous Classes

 
View the Wilton Website for more class information

Thursday, February 2, 2012

300 Flowers and a New Toy!

Usually I share with you a finished project, but today I am sharing a work in progress! This week is my littlest girls birthday and for the cake she wants, I needed to make at least 300 tiny flowers. I usually would use the tiniest Wilton fondant flower cutter like I did with my Love Letters & Hearts Cookies. But, I have this new toy (purple flower punch pictured above) that came in my Wilton Course 4 kit. I start the new Wilton course next week, which just like with the 3 previous courses, I will blog about it each week during the course. Anyway, I had to try the new punch and I am glad that I did! It only took 2 minutes per 25 flowers to punch out! Not nearly as long as I had thought it would!
I like to work on top of waxed paper for little jobs like this, easy clean up! I dusted the surface of the waxed paper using my dusting pouch with equal parts cornstarch and confectioners sugar.  I rolled the fondant out to about 1/8 inch using the pink cheater rings on the Wilton Fondant roller and punched away!
Above is the bottom of the flower, you can see the print in it. However, that didn't much matter, that side won't be seen on the cake.
I used this green fondant tool to press an indention in the top to hold the sugar pearls that I planned to place in the center. I was making good time, I had made the 300 flowers I needed plus extras.
To finish the flowers, I used royal icing in a piping bag fitted with tip 1 to glue on sugar pearls. That part was a little more time consuming, still all of the flowers from start to finish were made in about an hour and a half. Sometime the hardest part of making a cake, is the prep work! Look for the finished cake this weekend!
Also be sure to stop by towards the end of next week when I show you what I learned to make in my first class in Wilton Course 4- Advanced Gumpaste Flowers!


Monday, September 19, 2011

Primrose Cupcakes

The Last Primroses of Summer
Officially, this is the last week of summer.
Friday, September 23rd, 2011 is the first day of Autumn.
Soon, we will move on to seeing mostly Autumn colors and themes, then on to Winter, and many flowers will be scarce until the frost thaws next Spring. As an ode to the official end of Summer, here are Primrose Cupcakes.
Do these flowers look familiar? I pre-made many of these flowers and used them on my 18th Anniversary Cake. Okay, not the same exact flowers from the cake, but flowers from the same batch. The amazing thing about these little royal icing flowers is they can be saved in airtight containers for months!
Remember these? I really love these cupcakes. I recently reviewed the Fun da-middles Chocolate Cupcake with Vanilla Filling. They are so easy to make and I just love that the filling bakes right up in them, so I have bought them again!
These are the yellow cupcake with the creamy chocolate filling inside frosted with Homemade Chocolate Frosting!
  
Take a bite and enjoy the last official week of Summer!
 

These cupcakes are shared at:

Saturday, September 10, 2011

Pink Princess #15- Pixie Princess

Pixie Princess
I have made lots of sweets this week, but somehow we are still out of cupcakes! So guess what time it is? Time for the next Pink Princess Cupcake from the Pink Princess Cupcakes Book by Barbara Beery! This is #15 of 28 designs from the book that I am making. Once again, other than a similar color and having a flower, my cupcake really doesn't resemble the cupcake in the book. First, I didn't have any real Pansies, so I went with Royal Icing Lavender Apple Blossoms. I also went a different direction with piping on the frosting. This book gives ideas that are very easy to take and make them your own! That really makes this book a lot of fun! I did use a recipe from the book called "Favorite Vanilla Cupcakes" this time, well pretty much, I changed it up a little taking out the butter* and adding in the low-fat margarine and unsweetened applesauce for less fat and calories and still good flavor! I also cut the recipe in half, otherwise I would have had 64 mini cupcakes!
 
Favorite Vanilla Cupcakes- Makes 32 mini cupcakes
adapted from Pink Princess Cupcakes Book
3/4 cup sugar
1/4 cup unsweetened applesauce*
1/4 cup margarine (half of a stick, I also used low-fat)*
3 large eggs
1 tsp vanilla extract
1-1/2 cup self-rising flour

Beat together first 3 ingredients until mixed well. Add in eggs one at a time, mixing between each one. Add vanilla. Add flour 1/2 at a time and mix on medium just until mixed.

Since I was making mini cupcakes, I used my Babycakes Cupcake Maker. It makes 8 mini cupcakes at a time and only takes 5 to 7 minutes to bake.
I had not used this recipe before I had to figure out how much batter to put in the liners. It turned out they needed to be half full or just a little more, 3/4 was too much. They do rise quite a bit. The cupcake maker cooks from both the top and bottom surfaces when it is closed, if the liners are too full, it will brown the top a lot. To start from being cold, it took 6 to 7 minutes for the first batch to bake. All of the additional batches took 4 to 5 minutes each. A few of the cupcakes seemed a little dry, others were perfect, so these are very easy to over bake, so be sure to check on them!
When I first got the cupcake maker I tried using spoons, spatulas, whatever I could think of to try and scoop the cupcake out of the hot maker. It turns out that a tooth pick poked into the cupcake will help lift it out the best. Also as you can see from the picture on the left, the mini cupcake liners are a little too small really for the maker, but they will widen out when baking, so the cupcake turns out a little bigger than mini size. Standard liners are too big.
For the cupcakes, I decorated them using buttercream icing and a Wilton size 104 tip. I then sprinkled white/clear sparkling sugar on them and topped with the royal icing flowers.
Here's my little garden of flowers!

Be sure to check out all of the Pink Princess Cupcakes that I have made!
 
The Next Pink Princess Cupcake that I will be making:
Fairy-Tale Fortune
  

These Cupcakes are shared at:

Saturday, September 3, 2011

18th Anniversary Cake

Happy 18th Anniversary to My Dear Husband!
 
 I had so many different ideas for our anniversary cake. With Hurricane Irene leaving us without power for a few days and the 85-90 temperatures inside, I was unable to do the prep work for my original idea and had to decide on something else. Luckily, I had a back-up plan!
   
 For cakes, I like to the pound cake from a cake mix method from Wilton. I used this for all of my class cakes and using a box mix you can consistently get the same results and it is easy to decorate as well.
Cake Ingredients
1 box cake mix (I used Vanilla)
1 small box (4 cup size) of instant pudding (I used French Vanilla)
4 large eggs
1 cup water
1/3 cup oil (I used Crisco Natural Blend- it came out as the winner in America's Test Kitchen testing for baking)
Mix all ingredients in mixer for about 2 minutes. Pour into greased and floured cake pan or just use Wilton Cake Release, like I do. Wilton cake release really minimized the amount of crumb on the outside of the cake and I have never had a problem getting a cake out of the pan with it. Cool on rack for 10-15 minutes in pan before removing to continue cooling.

 Coconut Buttercream Icing
1/2 cup shortening
1/2 cup margarine
3-4 cups confectioners sugar
1/2 tsp butter flavoring
1 tsp coconut flavoring
2-4 tbsp milk or water

 The flowers on the cake are Primrose that I had pre-made with royal icing. I learned how to make these flowers in the Wilton Course 2- Flowers and Cake Design. Royal Icing flowers need to be made 5 to 7 days in advance to dry fully. If they aren't dry, they will melt when they touch the buttercream. The flowers are fun and easy to make and I find it relaxing to just sit and make tons of them when all is quiet, very therapeutic. Once they are made and dried they can be stored for probably a year or even more in an airtight container and used for future decorating. That made the decorating time on this cake less than an hour! I just had to cover the cake in buttercream, pipe on the reverse shell border, place flowers and pipe on some vines and leaves with buttercream.
I do have to say that my dear husband has supported me every step of the way with my baking and decorating adventures. From late night trips to the store for baking supplies and endless trips to Michael's for decorating supplies, he has never complained once about it!
Brad & Christina- 18 Years and counting!
 
Also check out our Anniversary Cupcakes!


The necklace that I am wearing in the picture above, is the one that I won from the Sweet As Sugar Cookie giveaway that was sponsored by Quintessential Elements! It is such a beautiful necklace, I just love it! Thank you both!


This cake is shared at:

Tuesday, August 9, 2011

Pink Princess Cupcakes #8- Garden Princess

Garden Princess
This is #8 of 28 cupcakes that I will be making from the Pink Princess Cupcakes book by Barbara Beery.
This is also my first time using these cool Flower Silicone Baking Cups by Wilton. I had debated on whether I wanted to even buy Flower Silicone Baking Cups for this project (they were used in the book) or just use regular liners. I had read a few reviews that said that cupcakes stick badly in them and they are 12 for $9.99.  I am really glad that I decided to get the silicone cups. They turned out very easy to unwrap. (It does say on the Wilton packaging to lightly spray the inside of the cup with baking spray and that is what I did.)  I used a Michael's coupon for them too, so they weren't that expensive and they are reusable. I will definitely be getting more in the future. Wilton has a large variety of different silicone liners.

Okay, back to this Pink Princess Cupcake design...
While the cupcakes were cooling, I cut out flowers and leaves from precolored fondant. By the time the flowers were cut out, the cupcakes were cooled and ready to frost. I used canned frosting that I had colored for these cupcakes. For the final touch, I arranged the flowers on top.

Be sure to check out all of the Pink Princess Cupcakes that I have made!

The Next Pink Princess Cupcakes I will be making:
Sunshine Princess


These Pink Princess Cupcakes are shared at:

Friday, June 24, 2011

Wilton Course 3: Gum Paste and Fondant- Lesson 2

After a week off from class for graduations, we are on to lesson 2 in Wilton Course 3: Gum Paste and Fondant. Because of the week off, the next 2 lessons are 3 hours each.
In class we will be using the flower bases that we made in Lesson 1 to make the actual flowers. We will be learning to make the Calla Lily, Rosebud, Rose, Carnation, Daisy, Mum, and the calyxes and leaves. Usually the Daisy and Mum would be made in Lesson 3, but with only 3 lessons, we are learning all the flowers in Lesson 2.
For class we need to bring our gum paste, gum paste adhesive, vegetable shortening, yellow colored sugar, fondant mat, and all of the items from our kit. We were also told that it would be a good idea to bring mini cupcake wrappers to hold up the flower petals for the ride home and until they dry.
After a busy day, this class was so EASY! Our instructor made the flowers right along with us as she usually does in class, but no one really needed any additional help other than watching. There are cutters and sculpting tools to use in the kit and easy directions to make all of the flowers in our class book.
All of the flowers turned out beautifully! I can't believe that I made these!
The white flowers from left to right- Calla Lily, Daisy, Calla Lily
The pink flowers from left to right bottom row- Mum, Rosebud, Rose,
and above the Rose is the Carnation
While taking pictures of the flowers, I looked over at my daughter playing with the little tea set from her Great-Grandma and thought the Carnation with it's odd shaped base would fit in the mini tea cup perfect!

Next week- Final Cake!

Saturday, June 11, 2011

Flower Power Cupcakes

Last month in the Wilton Course 2: Flowers and Cake Design, in the end, I made a total of 138 flowers and decided to only use 7 flowers on my cake, leaving me with a lot of flowers! Now I am in the Wilton Course 3: Gum Paste and Fondant class and learning to work with fondant. Today, I decided to use the flowers and fondant to make cupcakes!
The flowers were made with Royal Icing.
They dry totally hard and can be kept for a very long time.
We used Wilton Ready-to Use- Pastel Pink Fondant. I had heard that fondant taste really bad, then I have also heard Wilton changed there flavors. I think this actually tasted good and the cupcakes have been eaten up pretty quick with no complaints!
We rolled the fondant to 1/16th of an inch using the Wilton 20" Rolling Pin and Rolling Pin Guide Rings. We used rubber stamps with a flower design to imprint the fondant before cutting it with a cookie cutter the same size as the cupcake.
We thinly iced the cupcakes with buttercream icing before applying the imprinted fondant circles.
The flowers were attached with buttercream icing.
We piped some leaves with buttercream icing and a size 352 leaf tip.
I used 30 flowers total on these cupcakes...I still have about 100 left for future projects!
Here they all are...ready to eat!



These cupcakes are linked up to:

Wednesday, June 1, 2011

Wilton Course 2: Flowers and Cake Design- Lesson 4

The Final Cake

Tonight we finish up our final cake in Course 2. For class we need to bring our cake already iced with basketweave and border. I did this part the day before class.
Cake prepared for class with Basketweave and Reverse Shell border
I have heard quite a few people complaining that with the heat we are having (heat indices over 100!), that the basketweave is falling right off getting into a hot car after class. I am solving this by having my husband take me and pick me up so the truck is already cooled off and hopefully...avoiding melting! In class we will be putting our flowers on our cake (I have made 129 flowers and don't want to bring them all so I need to get to work on coming up with a design and getting the ones that I will used packed up!)  
The 129 Flowers that I have made during Course 2
We attached our flowers with buttercream in whatever design we wished. Until class I really had no idea how I wanted to decorate my cake. Our instructior explained "Cake Design" and said to first pick out our focal point. I knew already that I wanted one of my White Lilies as a focal point in the center. As soon as the first flower was on my cake, I knew then what I wanted. I continued placing 6 While Lilies in between the petals of the center Lily. At that point, I loved it already and took a picture of it in case I messed it up from here.

122 flowers left. I did debate on putting more on, but I think it would have taken away from the focal point and just been overkill. Once our flowers were placed we could pipe on leaves to fill in the spaces. Again, I wasn't sure if that would add or take away. Thanks to Nina, repeating to me what I had told her last week about a cake she was working on for something else, "Step away from the cake!" I did and I am glad. I like my cake just the way it is!



Everyones cakes totally different and beautiful! The girls in the class have given me permission to share there cakes! I took top pictures of the cakes to best show the flowers and avoid showing the messes on the table! I sure hope I got everyone's names right! Please let me know if I messed up! These are in no particular order, just the order that they sat around me in class.
This is Nina's cake. She knew right off she wanted the Daffodils on her cake. She is really good at making them too! So pretty! She has done some other fabulous cakes outside of class with fondant and is a great decorator. Nina has been in class with me since Course 1 and will be taking Course 3 with me as well.  Thanks Nina for sharing this adventure with me!

This is Dana's cake. I met Dana in Michael's a few days before Course 2, so it was fun to see that we were taking the class together. Everyone loved the color of her Peach Lily. She has seemed to have the knack for making Lilies since the first day we learned them! On the side of this cake are Pink Primroses and basketweave, you can't see it but it was beautiful! I have a lot of flowers left and this would really be a good use for them! Dana is also moving on to Course 3 with us! Yay!

This is Stephanie's cake. Oh I hope I got your name right! Beautiful colors on the lilies! There is basketweave on the side of this cake in green. On this last night of class she was making roses like nobody's business! She had them down in minutes! Stephanie is also going to Course 3 with us!

This is Cynthia's cake. I know she was taking the class to make a cake for her Grandaughter for a big occassion. She always had beautiful icing colors and brought tons of beautiful flowers for this cake and like me just used a few! There was basketweave on the side of this cake, same color as the border. Glad you too are moving on with us!

This is Connie's cake. Calla lilies and Daisies! Show off! Haha! Connie was effected by one of the tornadoes, not herself but someone she knows, and when she went to sign up for Course 2 originally it was full, so she has already almost completed Course 3. Like the rest of us last week she was without electricity, except she was without it a day longer and her Royal Icing went bad. She also had her Lilies from last week break right after class. In a pinch, she made Gumpaste and Fondant Calla Lillies and Daisies she learned in Course 3, making us all look forward to it that much more! She had a basketweave on the side of her beautiful cake as well. Connie has been great to all of us, always having the supplies that we should have brought and forgot, or the extras we didn't even think we would need! I really wish she was taking all of Course 3 with us, but we will see her the final class of Course 3 that she didn't get to take before.

It has really been great getting to go on this learning adventure with other people that aspire to learn to decorate like I do, and to have a wonderful instructor to take the time and teach us. She isn't just any instructor, she pays attention to how we learn. I am a visual learner and she has picked up on that and helps me to learn that way. She takes the time with each of us to help us figure things out. She is even there to help us troubleshoot over the phone! We are all so lucky to have an instructor with a passion like Evangeline! Thank you!

Class isn't over yet....
In our final lesson we also learned the Wilton Rose with the last of our Royal Icing that we made for Lesson 2. This rose was not be able to go on our final cake and with the weather will take 4 or 5 days to dry. Royal Icing can be very tempermental and putting a wet Royal Icing Rose on a Buttercream cake can cause a chemical reaction that equals MELTDOWN!

Our instructor said to always keep that first rose so you can look back and see how far you've come! I do need to practice on these and I will! We put them in our Wave Flower Former to dry. I am not sure I like how that squishes my rose. Anyway these are my roses.

129 Flowers made - 7 used on cake + 6 new roses = 128 Flowers all ready for future projects!

At the end of class our instructor called us out over the store speaker and we walked through the store for all of the customers too look at our cakes! Then back to class for GRADUATION! Just like last course she called our names and we went up and received our certificates. However this time with all of use going to Course 3, even if just for one class, we left with a "See ya next week!"


My Previous Classes
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