Kangaroo Cookies (April 2012)

Sugar cookies topped with chocolate orange fondant.

 

Lesson learned:

• I mixed some orange LorAnn oil into Wilton's chocolate fondant and it actually gave it a very nice taste. So Wilton's fondant is edible ... if it has extra flavours added to it!

Flower Cupcakes (April 2012)

Yellow cake mini cupcakes iced with lemon buttercream and chocolate cake mini cupcakes iced with peppermint buttercream, all decorated with buttercream drop flowers and leaves.

Lesson learned:

• Buttercream drop flowers are very easy to make and look so pretty! They're definitely my flower of choice for quick decorating.

Daffodil Savarins (April 2012)

Savarins filled with whipped cream and topped with 50/50 gum paste/fondant daffodils.

 Daffodil veined with the Wilton Impression Mat and dusted with yellow pearl dust.

Lessons learned:

• I didn't have a daffodil cutter so I had to cut each petal individually with a small leaf cutter. It took forever to vein and glue each petal! I'm not doing daffodils again unless I get a multi-petal cutter.
• Everything is edible except the stamens. I should try and make royal icing stamens next time.

Easter Cupcakes (March 2012)

 

Flourless honey almond cupcakes iced with poured buttercream and topped with 50/50 gum paste/fondant calla lilies.

Calla lily dusted with yellow pearl dust for added realism.

Lesson learned:

• The Wilton Impression Mat adds beautiful details to the flowers and leaves, making them look even more real. I love making gum paste and fondant flowers!

Cake Pops Galore! (March 2012)

 

Chocolate cake pops covered with poured buttercream and decorated with coloured sugar and sprinkles.

Chocolate cake pops covered with poured buttercream and decorated with sprinkles. Green & white for St. Patrick's Day.

Lessons learned:

• Poured buttercream works so much better than melted chocolate for covering the cake pops. I still need to try the chocolate with Crisco method though. And when doing chocolate cake pops covered in white icing, two coats of icing are better than one (notice the difference between the two pictures).
• If the buttercream is too runny, it just pools up at the bottom of the cake pop. Still need to find that sweet spot between too runny and not runny enough ...
• The coloured sugar seems to be absorbed by the icing and you can't really tell it's there. Maybe I need to wait for the icing to cool down a bit before rolling the pops in sugar. Sprinkles work great though!