Beach Toy Centerpiece Recipes

CHOCOLATE BALLOON CENTERPIECE

Steps:

• Please consider a few things before you begin this project. First, not every balloon works. They don't always release. If you can find the strong punching bag type balloon, choose that one. Some people are allergic to latex so be aware that most balloons are made from latex. Inflate the balloon. Secure it closed with a ribbon (you will need to untie this later). Dip the bottom of the balloon in the dark chocolate. This will create a base. Set the wet chocolate onto a parchment paper-lined surface. Make sure it stands straight. Let the chocolate set until firm. Place dark chocolate in a cornet. The next step will be easier if you have an assistant. Have the assistant hold the balloon horizontally in front of you while you pipe chocolate lines from top to bottom all the way around the surface. When complete, drizzle more lines diagonally across the existing lines. Apply a bit more chocolate near the top opening and near the bottom to provide extra support. This will form a bird cage effect. Let the chocolate set. When the chocolate begins to harden, release a little bit of the air from the balloon, but just enough so the balloon retracts slightly (about 1/8-inch from the outside). Carefully set the chocolate covered balloon aside. Depending on your room temperature, it will take a good 10 minutes to set. To make the balloon flowers, inflate 10 small balloons and close them with ribbons. Your presentation will be more interesting if you inflate them to different degrees to make different sized flowers. Dip each balloon anywhere from 1 to 3 times to create a different number of petals on each. To accomplish this, dip the balloon once, spin it slightly, dip it again, etc. Set each dipped balloon on a parchment-lined sheet pan and allow the chocolate to set. When set, pop the balloon and remove the deflated balloon from the flower. Use cocoa butter paints to decorate the insides of the flowers. Let the paint set. If you made different sizes, you can layer the balloon flowers by setting one inside another. Use chocolate to "glue" them together. Slowly deflate the large balloon that is inside the large chocolate cage by untying its ribbon. Carefully pull the deflated balloon through the hole at the top. Use tempered chocolate to "glue" the chocolate flowers onto the large cage. Reserve one to cover the hole at the top. Your guests will certainly be fascinated by your creation.
• From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres
• How to Temper Chocolate:
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

LAS VEGAS CENTERPIECE

Steps:

• For the Castle Turrets: Cut a strip of acetate that is 6 1/2 by 18-inches, and spread an 1/8-inch thick layer of white chocolate onto it. Let the chocolate set until firm yet pliable, but not hard. Next, roll it, chocolate inside, lengthwise into a long tube, but not overlapping the chocolate. Tape it closed, place in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the acetate. Using a hot serrated chef's knife, cut the tube into 1 (8-inch) long tube and 2 (5-inch) long tubes. Set aside.
• For the Conical Roof Tops: Cut two circles of acetate that are each 7 inches in diameter and one that is 6 inches in diameter. Make a 3 1/2-inch cut toward the center in both of the 7-inch circles, and a 3-inch cut in the 6-inch circle. Overlap the two cut sides of each circle to make a cone shape and tape it closed. Mix the cocoa butter with the powdered food coloring to the desired consistency and paint the inside of the mold. (It is best to use yogurt machine to store and warm your paints.) Using a ladle, fill the cone with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the cone should be evenly coated. Wipe the edge of the plastic cone clean and place it upside down on a wire rack over a sheet pan. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean again with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Repeat with the other cones. When the chocolate sets, peel off the acetate. Set the cones aside.
• For the Dice: Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the sheet and wait until the chocolate begins to set. Using a rolling cutter or hot sharp chef's knife, cut equal size squares in the amount and size desired. (You will need 6 squares for each die.) When the chocolate has set, carefully peel away the acetate. It should release from the chocolate quite easily. Use white chocolate to glue the squares together to form the cube. Fill a cornet with bittersweet chocolate and draw the dots on the dice.
• For the Roulette Numbers: You will need to perform the following process once using white chocolate and once using bittersweet chocolate. Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of chocolate onto the acetate sheet. Wait until the chocolate begins to set. Using a rolling cutter or hot sharp chef's knife, cut squares in proportion to your castle. When the chocolate has set, carefully peel away the sheet. It should release from the chocolate quite easily. Fill a cornet with bittersweet chocolate and draw the numbers onto the squares.
• For the Playing Cards: Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the sheet. Wait until the chocolate begins to set, then using a rolling cutter or hot sharp chef's knife, cut 2 1/4 by 3 1/2-inch rectangles. When the chocolate has set, carefully peel away the card. It should release quite easily. Using a small paintbrush and cocoa butter paints, paint the faces on the cards. For the Castle Walls: place a piece of textured plastic on the work surface in front of you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Let the chocolate set until firm yet pliable but not hard. Carefully peel away the sheet. It should release from the chocolate quite easily. Using the tip of a hot paring knife, cut the desired design at the top of wall.
• For the Sparklers: Place a transfer sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4 inch-thick layer of white chocolate onto the transfer sheet, completely covering the design. Allow the chocolate to set. Using the tip of a paring knife or cookie cutters, cut out whatever shape you desire. Let set completely. Remove the parchment paper and set aside. To make the sticks, roll up a piece of parchment paper tightly, tape it closed and stand it up on end inside the tube inside a roll of paper towels. Fill the parchment paper with white chocolate and allow it to harden. When hardened, peel off the parchment paper and "glue" the top of the sparkler to the stick with white chocolate.
• For the Base: Overturn the deli tray and, using a clean wide paintbrush dipped in bittersweet chocolate, completely cover the outside of the tray, sides and all. Allow the chocolate to set and apply as many coats as needed to create a 1/3-inch thick coating. Allow the chocolate to set completely. Turn the tray back over and carefully lift it away from the chocolate.
• To Assemble: Set the base right-side up on the work surface in front of you. Position the roulette wheel squares along the edge about half way around the circle, alternating dark and white. Use a cornet filled with bittersweet chocolate to glue each piece into place. Position the turrets as desired. Use bittersweet chocolate to glue each piece into place. Glue on the roofs. Add the walls between each turret and glue into place. Decorate with the dice and cards as desired.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CELEBRATION CENTERPIECE

Steps:

• Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Add 2 to 3 drops of the white food color mixing gently to make the sugar opaque. Add 2 to 3 drops of blue food color, do not mix completely. This centerpiece uses a 12-inch ring, a 10-inch ring, 2 (8-inch) rings, and a 4-inch cake ring. Spray each cake ring with vegetable cooking spray. Place the 12-inch ring on the baking sheet lined with silpat (a silicone baking mat). Then place the 8-inch ring inside the larger ring so that the sides touch. This will leave a crescent shape inside the 12-inch ring. Place the remaining cake rings on the baking sheet. Pour the sugar into the crescent shape (including the circle beside the crescent shape) and all of the cake rings completely filling the circles until they are about 1/4-inch thick. Reserve a small amount of sugar and pour on a second silpat lined baking sheet in a free form. This will be used to "glue" the centerpiece together. When the sugar has cooled, which will take 10 to 15 minutes, remove it from the rings. Break the free-formed piece into small pieces and place in a heatproof glass bowl. Use a clean towel dipped in white vinegar to clean any remaining cooking spray from the edges of the sugar circles and moon piece.
• Use the melted sugar to "glue" the Magic Flowers into your desired positions all over the moon and the base it rests on. Now, the centerpiece is ready to accept the Celebration Cake. Jacques' tips: The ideal work surface for this centerpiece project is silpat placed on top of a piece of marble or granite. Stainless steel as a surface will absorb the heat and expand/contract with the temperature changes. If you do not have marble, work on a wood surface instead. Silpat will keep the surface of the sugar shiny. If you work on parchment paper, the sugar surface will be matte. Assemble the cake and centerpiece: Use a serrated knife to slice the cake into 3 layers. This task will be easier if you use a turntable. Flavor 1/3 of the buttercream with raspberry jam, to taste, and use this as a filling. Set the first cake layer on the cardboard cake circle. Douse the layers with some of the Simple Syrup. Apply the raspberry buttercream filling between the cake layers. Frost the cake with a thin layer of the unflavored buttercream. The first application does not have to be perfect. Place the cake in the refrigerator for about 15 to 20 minutes. Remove from the refrigerator and apply the second layer of unflavored buttercream. It is easier to get a smooth appearance if you apply the buttercream in two applications. Cover the cake with the Rolling Fondant as described in the recipe. Place the Royal Icing into a cornet and decorate the top and side of the cake in any way that you desire. If you make a mistake, simply wipe away the royal icing and begin again. Carefully place the cake on the sugar cake stand part of the centerpiece.;
• Assemble the centerpiece: You need to first make the glue to stick everything together. Place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. Watch carefully to be sure it does not burn.
• Next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. You will need 4 support pieces in order to build the centerpiece. To make the supports, heat a metal triangle or metal scraper on the burner of the stove. Place the heated edge on the 4-inch sugar circle allowing the heat of the metal to "cut" the 4-inch sugar circle into quarters. Use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. You will need to do this on an angle of about 90 degrees, in order to create a somewhat flat edge. This flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon.
• Pour some of the melted sugar into the center of the 12-inch circle and "glue" the moon vertically into place. The end of the moon that you cut off is now the bottom of the moon. Hold the moon straight until the sugar sets. "Glue" the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. These 2 supports should be touching both the face of the moon and the base the moon rests on vertically. These supports will steady the moon in its vertical position on the round sugar base. Glue your third support piece on the narrow backside of the moon. This will create a bridge of support in the back, from the moon to the base. In other words it will prevent the moon from rolling backwards. Once all 3 supports have hardened you can "glue" the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. The circle will be sitting on both the cut level area and the inner curve of the moon. Additionally, you might find that you need the fourth support piece to steady the 8-inch level stand. Glue it into place wherever you think more support is required.
• Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like. Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece. If you want to stick different shapes together, use more melted sugar to "glue" the pieces into place.
• Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar.
• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
• Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
• Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
• The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
• The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.
• Recipe courtesy of Jacques Torres, Dessert Circus Extraordinary Desserts You Can Make At Home, 1998
• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
• Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
• Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. To make decorations, fill a cornet half full with royal icing and cut a small opening at the tip. Use the cornet to draw decorations.
• From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres

CHOCOLATE MOONSCAPE CENTERPIECE

Steps:

• Draw the design you would like to make on a piece of paper. Transfer the design to foam board and cut out the pieces. It is helpful to construct a 3-D version of your centerpiece before you make it from chocolate. You can make any design and any size you like. My centerpiece design included a large moon with a flame and other flame pieces. Then I made a total of 4 thin single flames and 4 thick double flame pieces. The tallest flames I made were about 28 inches long with 3 progressively shorter flames. Trace the foam board design onto the rubber mat and cut out the moon design to make the template. Repeat to make the flame designs. Make the moon design and the flames in dark chocolate: Place the rubber mat moon design cut out on a parchment paper lined surface. Use a ladle to fill the cut out with chocolate. Allow the chocolate to set. When the chocolate has set, peel away the mat. Repeat to make other flame pieces. Make a base: Use flexible aluminum strips or cake ring to form a base. The base I made was 10 inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 3/8-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make the chocolate plate: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a 10-inch sheet of acetate. Let the chocolate set slightly. Use a paring knife to trace around an 8-inch cake circle. When the chocolate is set, peel off the acetate. Make the white chocolate moon design and the thin flames: Use the templates for the moon and flames as a guide and draw slightly thinner versions of these things onto acetate. Cut out the acetate pieces. Use an offset spatula to spread a 1/4-inch-thick layer of white chocolate over the acetate pieces. When the chocolate has set, remove acetate from the chocolate piece and place each one on top of its existing dark version. Use tempered chocolate to glue each 1 into place. Use an airbursh to paint the white chocolate pieces red.
• Make the chocolate flowers: Each flower consists of about 13 or more petals. Some petals are about 3-inches long while others are about 4 inches long. I used a lot of flower petals so I made my own petal templates. To do this, I drew the shape of the petal at 1 end of a piece of plastic (like plastic from the side of a bucket) that was about 10 inches long and 5 inches wide. Repeat to draw as many petals as will fit on the plastic. Use an X-acto knife to cut out the petals. Repeat to make another template for the 3-inch petals. Place the template on a piece of parchment paper. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over the template. Let the chocolate set slightly. Lift the template from the chocolate. Place the parchment paper over a rolling pin to give the petals a slight curve. You will need petals of varying degrees of curves. Make as many petals as you will need to make as many flowers as your design requires. Assemble the flowers: I used a plastic dome mold to give my flowers their final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add petals resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a flower as you like. I used the petals with the sharpest curve for the inside layer. When the chocolate has set, pop the finished flower out of the mold. Use an airbrush to paint the flower. Assemble the centerpiece: Use tempered chocolate to adhere the moon design to the base. Use more chocolate to adhere the flames to the base. I glued 1 flame slightly behind the moon design piece and the other slightly in front of the piece. Use more tempered chocolate to glue the flower to the base at the front. Determine the points at which the chocolate plate will rest inside the base of the moon design. Use a hot paring knife to create a 90-degree indentation on the inside of the moon. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. Create the same type of indentation on the plate where it will rest near the tip of the moon. Balance the plate into the spot you have created using the tempered chocolate to glue it into place. If you are using this as a dessert display, place any dessert that you have on the chocolate plate.
• Sources: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 Foam board: any art supply store Rubber mat material: hardware store