Tag Archives: fondant

Easy Gingerbread Snowmen Cookies

Happy Saturday everyone!

If you’ve been following me for a while then you know that my job during the day is working in a classroom with 9 of the most amazing children.  They’re all so different and have taught me some sort of lesson about myself or life in general.  I truly enjoy being with them each day.

snowmanwithwords[1]

The past few weeks in our room have been all about the holiday season and the magic of winter.  We recently did a snowman art project and I thought it was so cute that I copied it in cookie form for them.  They were pretty impressed and I was too~ it was incredibly easy!  How cute are these snowmen cookies who are gazing up at the snowflakes falling from the sky?  Pretty whimsical and a great gift idea or classroom party snack.

Did you know that you can place a fondant decoration on top of hot cookies right out of the oven and they will mold perfectly on top?  Nothing else required!   The longest part of the cookie prep is making the fondant decorations for the top.   After that, things move pretty smoothly.

First off, here are the items you need:

pieces[1]

  1. Gingerbread recipe (see below)
  2. Round cookie cutter
  3. White, blue and orange fondant
  4. Fondant roller
  5. Black sugar pearls – I used 4 mm
  6. Card stock with snowflakes painted on (if you’re giving the cookies as gifts)- I used white food colour gel and the back of a paintbrush

 

Start by rolling out your cookie dough and using the cookie cutter to cut out all of your cookies.  Place them on trays in the fridge until you’re ready to bake.  Use the fondant roller to roll out the white fondant (a bit of Crisco on the counter top stops it from sticking).  Use the same cookie cutter to cut out as many white circles as you have cookies.  Place them under some Saran or a fondant mat to keep the fondant from drying out (single file).  Meanwhile, start the scarves.  Roll out the blue fondant and cut two strips for the scarf, using a knife to cut the end tassels.  Put a little bit of water on your finger and rub it on the bottom side of the scarf to help it adhere to the white fondant (very little water is needed).  Place the scarf on the white circle as shown in the picture below.  Cut the corners to keep the snowman round.

pieces 2[1]

Roll out the orange fondant and cut out some carrot noses with a knife.  Keep all fondant under the Saran to keep it from drying out.  Now you can start baking and assembling!  As soon as the cookies come out of the oven start placing the snowmen on top.  Once you’ve covered the whole tray of hot cookies with the fondant rounds, you can start pressing in the black pearls for the mouth.  Carrot noses will stick on with just a smidge of water.

collage[1]

Tah dah!!  Looks great right?  For packaging I simply placed a cookie on a piece of blue cardstock with some little white dots (I had some snowflake sprinkles to add too) and then in a cellophane wrap.  I must tell you that the cookies were a big hit although they need to be handled with care as the noses can be fragile.  When I do them again I will move the noses down just a hair so that they aren’t sticking out as much.

finished[1]

And that’s it.  A fun baking project that you can do with your own children or just to give to the very special children in your life!

plate[1]

Now go forth and create my little snowflakes!  Use your imagination and have fun!

Renee

 

Gingerbread Cookies

*Martha Stewart

  • 3 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  •  2 teaspoons ground ginger
  •  2 teaspoons ground cinnamon
  •  3/4 teaspoon ground cloves
  • 1 /2 teaspoon finely ground pepper
  •  3/4 teaspoons kosher salt
  •  1 large egg
  • 1/2 cup molasses
  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until pale and fluffy. Mix in spices, salt, eggs and molasses.   Add flour mixture and mix on low until just combined. Divide dough in half and wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into circles with a 2.5″ cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm or ready to use.
  4. Bake cookies until crisp but not dark, about 8 minutes. Cover immediately with fondant tops.

11 Comments

Filed under Cookies, Tutorial

Small Batch Chocolate Vanilla Bean Latte Cupcakes

Remember a while ago when I said I would post a recipe for small batch cupcakes?

Please forgive me but I forgot….

And, I forgot that I forgot until this week-end when I decided to make them again for this post…

See, I am constantly searching on Pinterest looking for cake stands and baking inspiration.  Man there are some creative people out there!  There are ruffle shirts and scarves, ruffle cakes, ruffle dresses and gowns, you name it!

I decided that if you can make a ruffle flower out of a t-shirt in less than 10 minutes, surely I could follow the same instructions and make one out of fondant!

I think it turned out pretty cute and overall was really easy.  Like no brainer kind of easy.  So I needed a small batch of cupcakes just to show you how it turned out.  The instructions I followed are here from A Bit of Sunshine.  What a cute site!

I used it to garnish a Chocolate Cupcake with some Vanilla Bean Latte Swiss Meringue Buttercream.   I have yet to find a Swiss Meringue Buttercream that I don’t like.  It’s smooth and creamy and full of flavour.  It’s that simple.  The cupcakes are surprisingly moist for such a small batch and had gorgeous rounded tops!  Perfect, when you just need a nibble of something sweet.

Small Batch Chocolate Cupcakes

*from Small Batch Baking, from Debby Maugans Nakos

yield 4 standard size cupcakes

  • 1/4 cup plus 2 tbsp all-purpose flour
  • 3 tbsp buttermilk, room temp
  • 1 large egg, room temp
  • 1/2 tsp pure vanilla extract
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tbsp unsweetened cocoa powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup sugar
  1. Preheat the oven to 350°F and line four muffin cups with paper liners.
  2. Combine the buttermilk, egg and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
  3. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
  4. Spoon the batter into the prepared liners and until a toothpick inserted into the centre comes out clean, 16 minutes.
  5. Remove from the oven and transfer to a wire rack to cool.
  6. Frost with Vanilla Bean Latte Swiss Meringue Buttercream.

Vanilla Bean Latte Swiss Meringue Buttercream

*note: this will make approx 2 1/2 cups of frosting.  You will have extra!

  • 1 cup unsalted butter cubed, at room temperature
  • 3 large egg whites
  • 1/2 cup + 1 tbsp of sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 vanilla bean split with seeds scraped out
  • pinch of salt
  • 1 tbsp of instant espresso powder dissolved in 2 tsp water

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, vanilla seeds, a pinch of salt and espresso and beat until combined.  Use immediately.

25 Comments

Filed under Cup Cakes, Fondant and Icing

Spiced Apple Cupcakes with Cinnamon Nutmeg Frosting and A Lesson

The Holiday Season is fast approaching and SweetRevelations has been busy busy!  I’m really excited to share that we will be featured in a new Magazine called Elegant Impressions.  It’s based out of New York, the launch date is January 2012 and word has it our Chocolate Roses are on the front cover!!   What an amazing way for us to start the new year.  Blogging has opened so many doors for us in 2011 and I can only wait with anticipation for what 2012 has to offer!

All that aside, I learned a valuable lesson this morning!  I always bake my goodies really early in the morning and I do all of my prep the night before.  I always (as I’m sure many bakers do) leave out extra butter and extra eggs, just in case.   Phew!  Good thing because this morning I woke up super early to pop some gingerbread cupcakes in the oven.  A huge surprise when I opened the oven door and my cakes had fallen really badly.  Like not presentable badly.  It was a new recipe and I didn’t have time to make it again.  So, thank goodness for the extra eggs and butter at room temperature, I did a quick mix of some Apple Spiced Cupcakes and I was good to go.  This is a new recipe that I tried from My Cake School and they are really yummy eaten without icing too!

Topped off with some Cinnamon Nutmeg Swiss Meringue Buttercream, royal icing decorations and some fondant (recipe here)  snowman these are pretty darn cute.   The royal icing tree’s are made out of many different snowflakes I made a few nights before.  So simple to make, but so delicate, make double what you need as they will break!

I do BELIEVE in the magic of the season…don’t you?

What a great display for the dessert table during the holidays.  Many thanks to The Celebration Shoppe for being so speedy in sending me the BELIEVE Cupcake Printables.  I love them.

Spiced Apple Cupcakes

*My Cake School Recipe

  • 1/2 c. unsalted butter, room temperature
  • 1/2c. canola oil
  • 2 c. sugar
  • 3 eggs, room temperature
  • 2 tsp pure vanilla
  • 1 c. applesauce
  • 3 c.  bleached all-purpose flour
  • 1/2 tsp kosher salt
  • 3/4 tsp baking soda
  • 1 tbsp cinnamon
  • 2 c. grated apple
  • 1 cup chopped walnuts
  • zest of 1 lemon

Preheat oven to 325 degrees and line muffin tins.

1.   In a small bowl, sift the flour, salt, baking soda and cinnamon.  Set aside.  In the bowl of a stand mixer cream the butter until light and fluffy.  Add oil, sugar, eggs, vanilla, and applesauce.  Then, slowly add the dry ingredients to the wet ingredients and mix just until combined.  Mix in the apples, nuts and lemon.

2.  Fill liners 2/3 full and bake for 22 minutes or until cake tester inserted comes out clean.  Immediately cool on wire racks.

5.  Pipe with Cinnamon Nutmeg Swiss Meringue Buttercream and garnish with a snowflake!

Cinnamon Nutmeg Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 2 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • cinnamon and nutmeg to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and cinnamon and nutmeg (to taste) and beat until combined.  Use immediately.

Royal Icing for Snowflakes

*there are many templates for snowflakes on-line

  • 4 cups sifted icing sugar
  • 7 tbsp warm water
  • 4 tbsp meringue powder

1.  Beat all ingredients until stiff peaks form.  Icing should be thick but still easy to pipe.  I used a Wilton #3  round tip and piped them on to parchment paper.  They need at least 24 hours to dry.  Dust with pearl dust if desired.

10 Comments

Filed under Cup Cakes, Fondant and Icing

A Retirement Party and Nautical Cupcakes

My dad is officially retiring at the end of the month.  And it’s his birthday on Tuesday too.  We had a surprise gathering and picnic lunch for him today.  All the kids and grandkids arrived at the party wearing matching t-shirts with the name of his boat on them…”Knot Done.”  So named because he is retiring and turning 65 and there are lots of things he still wants to do with his life.  Genius.

You can say a lot of things about my dad but you could never say he wasn’t a hard worker and a dedicated employee.   He is the true definition of giving 200% to a task.  I know he is very well-respected by his colleagues.  He is a problem solver.  He is a leader.  He is a teacher.  His kids think he’s pretty awesome too!

This picture is an oldie.  Taken from an old employer.

My dad does woodworking as a hobby too.  He’s meticulous and accurate and he’s taught me a thing or two about working in the shop!  Even as an adult I get very excited when dad and I are working on a project together.  I cherish those times that he’s teaching me something.

For a good part of my life, dad has had a boat.  He comes from Nova Scotia so being on the water is second nature to him.    I decided to use a nautical theme for his retirement/birthday party cupcakes.

Thank you dad for teaching me the value of hard work and dedication.   You are one of the most influential people in my life.  I hope you enjoyed your party!

These are Vanilla Bean Cupcakes with Vanilla Bean Swiss Meringue Buttercream.  The fondant is Homemade Marshmallow Fondant that I made here.  I did add some Gum-Tex to the fondant before working with it because I wanted the decorations to dry harder than they normally do.  Fondant is so easy to work with and colour.  You just need the imagination!  Give yourself lots of time however, as I made these a week in advance so they would have lots of time to set up.

Vanilla Bean Cupcake recipe to come shortly!!

Leave a comment

Filed under Cup Cakes, Fondant and Icing