Faux Marble Poured Sugar Centerpiece Recipes

SUGAR CUBE HOUSE (TABLESCAPE CENTERPIECE)

Steps:

• Draw a 7 by 7-inch square in the center of 1 piece of the foam core board as a guide for the foundation of the house. Start gluing the sugar cubes around the outline with either the hot glue or royal icing. Make sure to leave a space for the door and once you get to the third level of cubes, leave space for 2 windows on each side. Once the sides are 5 to 6 inches high, arrange the sugar cubes in a pyramid pattern on 2 ends of the house to form the pitched support walls for the roof.
• Cut the second piece of foam core to form a 10 by 10-inch square and score it down the middle. Bend it in half to form a peaked roof and glue it to the top of the house. Decorate the roof with the marshmallows or round white candies.
• Fill the pastry bag or resealable bag with some of the frosting and use it to fill in any gaps in the house or on or around the roof.
• Use any remaining sugar cubes, round white candies, white chewy candies, or marshmallows to adorn the house or make decorations (trees, bushes, fences, or snowmen) around the house on the foam core board. Use extra icing to create snowdrifts around the house. Place the battery operated votive light inside the house to illuminate it.

POURED CARAMEL

Steps:

• Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
• Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
• Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.

SUGAR CORN CENTERPIECE

Steps:

• Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color the sugar with food colors, this is the time to do so. Add a few drops of food color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp (you can use a space heater or work in front of an open 300 degree F oven). Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
• You will need to repeat the following steps for each color. Try to do this somewhat simultaneously to keep the sugar from melting under the lamp. Pull the sugar to incorporate air.
• Pull and cut a piece of the yellow sugar. Form into and flat oblong shape, like an ear of corn. Use a knife to score the designs of the kernels into the sugar. Form it so it has a curved shape like an ear of corn. Set aside on a silicone mat. Pull and cut a piece of the green sugar. Pull a long piece so it is quite thin at the end. Continue making the green leaves until the corn is covered. Use this process to make additional ears of corn. Make additional leaves. Make a round flat base that is about 6-inches in diameter. Pull a 12-inch tall artistic shape to which you can "glue" all of the other ears of corn and leaves. Use a blowtorch to glue ears to base.
• Voila!

SUGARED FRUIT CENTERPIECE

Steps:

• Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy. , Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar. Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.