Flower And Ice Centerpiece Recipes

HONEYCOMB CUPCAKES CENTERPIECE

Steps:

• For the almond bees: Fill a piping bag with a very small round tip with the chocolate. Pipe 2 eyes side by side on the rounder end of each almond, followed by 3 crosswise stripes starting in the middle of the almond down to the narrower end. Attach 2 sliced almonds (like wings) to the top chocolate stripe (the one closest to the eyes). Repeat to make 18 almond bees total. Allow to dry.
• For the sugar cookies: Preheat the oven to 325 degrees F.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with a handheld electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla, mixing until fully incorporated. Slowly add the flour mixture and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• Divide the dough in half, pat into discs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Generously flour a clean work surface. Gently roll out the chilled dough to about 3/8-inch thick. Cut 24 cookies using a 2 1/4-inch hexagon cookie cutter, working quickly so that the dough stays chilled. (If the dough has become too soft, transfer to the refrigerator on a parchment-lined baking sheet and chill again for 30 minutes.) Place the cookies on ungreased baking sheets, leaving about 1 inch between them. Lightly dust off any excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes. (Excess dough can be gathered together, pressed into a disc, chilled and rerolled.)
• Bake the cookies until the bottoms are golden, about 10 minutes. Cool on the baking sheets until firm enough to transfer to a wire rack to cool completely. If not using right away, cookies can be stored in an airtight container at room temperature for up to 1 week.
• For the decorative cookie border: To create the honeycomb shapes on your sugar cookies, roll the yellow fondant out and cut out 24 hexagon shapes with a 2 1/4-inch hexagon cutter.
• Place a 1 1/4-inch hexagon cutter in the center of your existing fondant hexagon shape and press. Remove the center piece.
• Thinly frost the cookies with some buttercream. Place a cut-out hexagon fondant border on each cookie.
• Mix the clear and yellow sanding sugars together, and then fill the inner space of the cookies with the mixed sugar. Flip the cookies over to shake out any excess sanding sugar. Reserve the remaining sugar mixture for the cupcakes.
• To assemble the cupcakes: Frost the vanilla mini cupcakes with some buttercream using a pastry bag fitted with a star tip. Sprinkle with some of the sanding sugar mixture. Garnish 12 of the mini cupcakes with 1 almond bee. Reserve the additional 6 bees to garnish the honeycomb cookie cupcakes.
• Frost the standard-size frangipane cupcakes with some buttercream using a mini offset spatula.
• Dip the outside edges of the frosted cupcakes into the mixed sanding sugar and place the hexagon sugar cookies on top.
• To build the honeycomb structure: Place 14 of the standard-size cupcakes in a hexagonal honeycomb pattern. Stack 7 more cupcakes, making a second tier in the honeycomb pattern, saving 3 cupcakes to put on the top tier.
• Scatter 20 mini cupcakes (including 8 with the almond bees) around the base of the honeycomb structure. Garnish the structure with the remaining 4 mini cupcakes with almond bees. Then arrange the remaining 6 bees on the tops of the hexagon cookies.
• Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Chocolate:
• Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate.
• Citrus:
• Stir in the zest of half a lemon or orange.
• Boozy:
• Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka.
• Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes (recipe above) and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

BEACH TOY CENTERPIECE

Steps:

• Make a base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 19-inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a 35-inch long piece of parchment paper into a cone that has a bottom diameter of 2 1/2 inches and tapers to a point. Tape it closed. This piece will support the mold so make sure it is long enough and thick enough to support the centerpiece you are making. Set the cone on end and fill with dark chocolate. When it is full, invert the cone over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Spin the cone so the chocolate inside is evenly coated. Let set. When the chocolate has set, repeat this step a few more times. You want the cone to be sturdy because the rest of the centerpiece will rest on this cone. Allow the chocolate cone to set until hard. Remove the parchment paper. Use a hot knife to trim the base of the cone so it is flat. Then use the knife to scar the bottom of the cone and the base. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.
• Make the pails, fish, starfish, lobster, and claim shells: Tip: Alternate the molds using white, dark and milk chocolates to make a more interesting centerpiece. Use a ladle to fill a mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many shell or fish molds as you would like. To make the flowers and the leaves: Use a paintbrush to apply color to the inside of each flower and leaf mold where you are inspired to do so. Place white chocolate in a cornet and use it to fill each of the painted molds. Tap the molds on the surface to help the air bubbles escape. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many flowers and leaves as you would like to make. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate the molded objects as you are inspired. If you want to paint the molded chocolate pieces, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint each piece, applying color where you are inspired to do so. You can also apply color directly to the mold before filling it with chocolate. This works especially well for the chocolate flowers.
• Make seaweed and sea grass: Make 2 cornets and fill 1 with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to draw some seaweed onto a sheet of parchment paper. Repeat the same technique using the white chocolate to paint randomly over the dark chocolate. Use this same technique to draw sea grass. When the chocolate sets, remove the parchment paper. Make the sun: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the chocolate into a star or sun shape. The one I made was about 11 inches in diameter. When the chocolate is set, peel off the acetate. Paint the decoration as inspired. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the base of the centerpiece and the cakes. Assemble: Use a hot sharp chef's knife or small round cutter to cut a hole in each beach pail so it can be placed in the support pole. To do this, heat the knife or cutter under very hot water and wipe it dry. If you have a blowtorch, you can also use that to heat the metal. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife/cutter or the chocolate will break. Allow the heat of the metal to "cut" through the chocolate by melting it. Use more chocolate to glue the sun/star to the top of the support pole. Arrange the rest of the decorations as inspired to do so.

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.