Fondant Roses and Strawberry Marshmallow Frosting

It was my friend Charlene’s birthday and I wanted to surprise her with a personal sized cake.  Since I had strawberries on hand, I wanted to experiment by adding them to the marshmallow frosting that I had previously made here.  I also wanted to practice flower making using fondant.  The result was a cute cake that we ended up splitting 7 ways and devouring.  Wait for the verdict at the end of the post.

Lemon Chiffon Cake

From a previous post and here.

Strawberry Marshmallow Frosting

Adapted from here.

 

Ingredients

1 cup white sugar

4 Tablespoons strawberry puree (I blended 4 strawberries)

3 Tablespoon water

¼ teaspoon cream of tartar

2 egg whites

1 teaspoon vanilla extract

Directions

1.       Combine sugar, puree, and water in a saucepan and cook over medium heat until it reaches soft ball stage (see http://whatscookingamerica.net/Candy/candytemp.htm for definition).

2.       Beat egg whites and vanilla extract in a large bowl until soft peaks form.

3.       Add the strawberry syrup in a slow stream to the egg whites while beating.  Continue to beat until stiff peaks form (about 7-9 minutes).

Fondant Flowers

I used pre-made fondant to make flowers.  Fondant dries out fast so only use a small piece at a time.  I also did not have a shaping foam pad, so I improvised with a stack of towels and parchment paper.

Stack of towels, parchment paper, and ball tool.

To make roses,

1.       Roll out a small ball.

2.       Flatten on parchment paper over a stack of towels (or foam board).

3.       Using a ball tool, roll out one end of the petal so that it is thin.

4.       Roll up the petal to make the centre of the rose.

5.       Repeat steps 1-3.  Attach to the centre petal.  Continue to make petals and attach until you are satisfied with the size of the rose.

Ball, flattened petal, rose center.

Rolling out the edge of the petal.

Roll up the petal to form the center of the rose.

Attach first petal to the center of the rose.

Attach second petal to rose.

Final rose.

To make flowers,

1.       Roll out a small amount of fondant with the fondant roller.

2.       Cut out flowers using the flower cutter.

3.       Roll out tips of the flower petals with the ball tool on the stack of towels.

4.       Place flowers in an egg carton to firm up in a flower-like shape.

Cut out flower.

Roll out the ends of the flower petals.

Place in egg carton to firm up.

I glued ribbon to the board to cover up the aluminum foil.

Verdict: The strawberry marshmallow frosting was the best thing that I have ever tasted in terms of frosting!  I seriously wanted to roll around in the stuff!!  It was a definite hit with the birthday girl and the entourage!

Lemon Chiffon Cupcakes with Marshmallow Frosting and Spun Sugar

It’s Father’s Day and I wanted to make my dad a treat instead of purchasing a gift because these days he feels he has all the material things he needs.  But we could all use a delicious treat, right?  Well, my dad prefers not to eat butter, so I opted for a butterless, and thus light and fluffy, ensemble of a dessert. 

I have made this lemon chiffon recipe numerous times, and I think I’d have to say that it is my favorite cake – light yet moist texture, great flavor.  Not to mention the frosting – also my favorite.  As a decorative topper, I made spun sugar decorations.   I wonder if my dad will like it…

Lemon Chiffon Cupcakes

Adapted from here.

Makes 11 small cupcakes

Ingredients (I halved the original recipe)

1/3 cup + 1 Tablespoon of cake flour

1/8 teaspoon baking soda

1/8 teaspoon salt

1/3 cup + 2 Tablespoon sugar

1.5 large eggs, separated

1/8 teaspoon cream of tartar

1/8 cup vegetable oil

2 Tablespoon + 2 teaspoon water

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon grated lemon zest (1 lemon)

¼ teaspoon vanilla extract

Directions

1.       Preheat oven to 325 degrees Fahrenheit. Place cupcake liners in baking pan.

2.       In a small bowl, sift together flour, baking soda, salt, and 1/3 + 1 Tablespoon of sugar.

3.       In a medium bowl, beat egg whites until foamy.  Add cream of tartar and beat until soft peaks.  Gradually add remaining 1 Tablespoon of sugar and beat until stiff peaks.

4.       In a large bowl, whisk together egg yolks, oil, water, lemon juice, lemon zest, and vanilla.

5.       Add the dry ingredients and mix until incorporated.

6.       Fold 1/3 of the egg white mixture into the batter.  Then, fold in the rest.

7.       Spoon into the lined muffin tins.

8.       Bake for about 13 minutes.

9.       Cool on wire rack.

Batter components

Batter

Before baking

After baking

Marshmallow Frosting

Adapted from here.

Ingredients

1 cup sugar

1/3 cup water

¼ teaspoon cream of tartar

2 egg whites (I used 4 teaspoons meringue powder and 4 Tablespoons of water as a replacement)

1 teaspoon vanilla extract

Directions

1.       In a small saucepan, combine sugar, water, and cream of tartar.  Bring to a boil over medium heat and cook until soft-ball stage (see http://whatscookingamerica.net/Candy/candytemp.htm for definition)

2.       In a large bowl, combine egg whites and vanilla.  Beat until soft peaks.

3.       Gradually, and continuously, pour the sugar syrup into the egg whites while beating.  Continue to beat until stiff peaks (7 minutes – will stiffen as it cools).

4.       Add food colouring of your choice.

Spun Sugar

Adapted from here.

Ingredients

1/3 cup light corn syrup

¼ cup sugar

Directions

Ahead of time – tape 2 long stir spoons about 60cm apart on the counter (see photo)

Have sheets of parchment paper ready

1.       In a small saucepan, combine ingredients and bring to a boil over medium heat.  Continue to boil until it turns golden.

2.       Take off heat and stir in food colouring.

3.       Let rest for 3 minutes.

Technique 1: dip a fork into syrup and quickly drizzle it back and forth over the 2 spoons so that the syrup makes threads over and between them.  Carefully remove threads with your hands and mold into desired shape.

Technique 2: dip a spoon into syrup and drizzle designs on parchment paper.  Wait until it cools to break into pieces.

Technique 3: dip a spoon into syrup and drizzle it over the back of an ice cream scoop (or ladle) over parchment paper for a rounded finish.  Wait until it cools before removing.

Prep for spinning sugar

Remove from heat at this stage of golden colour



After adding food colouring

Technique 1: draping the sugar

Technique 3: drizzling the sugar over an ice cream scoop



Result of Technique 1

 

Results of Technique 2

 

Result of Technique 3

Cupcake assembly

I piped frosting onto the cupcakes using tip #847.  I placed various spun sugar decorations on top.

Verdict: My dad was very surprised and seemed to really like it (he ate 2 right on the spot!).  He said that the spun sugar decorations gave the cupcakes a nice variety in texture.  Success, and well worth the effort!