Sugar Cube House Tablescape Centerpiece Recipes

TABLESCAPE CENTER PIECE - GOLDEN CAKE TOPPER CENTERPIECE

Steps:

• Preheat the oven to 350 degrees F. Spray a 6 by 3-inch high cake pan with nonstick cooking spray and set aside.
• In a large mixing bowl, combine the cake mix, eggs, butter, and milk. Using a hand mixer, beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. Fold the dulce de leche into the batter, but do not completely incorporate. Fill the cake pan 2/3 of the way to the top. Make cupcakes with the remaining batter. Line a muffin tin with paper liners and using an ice-cream scoop, fill the muffin tins with batter. Bake the cupcakes for 10 to 12 minutes, and the cake for 20 to 25 minutes. The tops should be golden brown, and a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool 10 minutes before unmolding and cooling completely on a wire rack, right side up.
• Frosting: In a mixing bowl, beat together the vanilla frosting and the dulce de leche until well incorporated. Add enough confectioners' sugar to make the frosting thick but spreadable.
• To decorate the cake, use a serrated knife to cut the top of the cake to make it flat. Adhere the cake to a 6-inch cardboard cake board, and ice the top and sides of the cake with frosting in a swirl pattern. Decorate the top with gold dragees, and the number candles. Frost the cupcakes and arrange them on a serving platter.

SHOWER DOME CAKES -TABLESCAPE CENTERPIECE

Steps:

• Preheat the oven to 350 degrees F. Spray each stainless bowl with nonstick cooking spray and coat lightly with flour, tapping out the excess. Put the bowls on 2 sheet trays.
• In an extra large bowl add the cake mixes with the butter and combine with a hand mixer. Add the egg whites, 1 at a time, and incorporate. Slowly add buttermilk and mix on medium until well incorporated, about 2 minutes. Fill each stainless bowl 2/3 of the way to the top with the batter. Bake until the tops are golden brown and a toothpick inserted in the center of the cake comes out clean, about 30 to 50 minutes. (Large cake will take closer to 50 minutes, smaller cakes closer to 30 minutes.) Remove the cakes from oven and cool. When cool enough to handle, unmold and cool upside down on a wire rack. You will have 1 (9-inch), 2 (7-inch), and 2 (5-inch) cake domes. Keep any extra batter in refrigerator. Cool down pans in between baking times. If there is still excess batter, bake off cupcakes for shower favors.
• To decorate:
• For the gum paste leaves, knead and roll out the gum paste to 1/16-inch thickness. Using the leaf cutter, cut vine leaves from gum paste. Using the back end of a butter knife make leaf veins by pressing lightly into the gum paste. Repeat until you have about 80 leaves. Set out on a sheet tray lined with a wrinkled piece of plastic wrap to dry completely. (This step is best done a couple of days ahead of time.) To make loops for around the base of the cake, roll gum paste into a very thin rope. Cut into 3-inch pieces, pinch ends together to form a loop using a dab of water, if necessary, to stick ends together. Dry flat on a sheet tray. (You will need 24 (3-inch) loops for the large cake, 40 (2-inch) loops for medium cakes, and 32 (1-inch) loops for the small cakes.)
• Adhere each cake to a corresponding cake board with a dab of icing. Ice each cake in a very thin smooth layer with an offset spatula. Put in refrigerator to set up. Working with 1 cake at a time, put a second slightly thicker layer of icing on cake, being sure to clean the knife frequently to keep the icing smooth. (If icing is too loose try mixing in 1/4 cup confectioners' sugar to stiffen it a bit.) Knead the fondant to soften slightly. Using a flat surface dusted lightly with cornstarch, roll the fondant to a large (1/4-inch thick circle about 18 inches in diameter for the large cake). Lift with backsides of your hands and put over the center of iced dome cake. Using your hands lightly dusted with cornstarch, smooth fondant down and around the sides of the cake. Lift cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Put on a cake pedestal. Repeat until all of the cakes are covered.
• To make royal icing for the vines: In a medium bowl beat together the 2 cups confectioners' sugar, the meringue powder and the lemon juice with a hand mixer and slowly add in a little water until smooth. Continue to add water by the teaspoonful with beaters running until the icing will drop from the beaters but hold a line when drawn in with the back of a spoon. Fill a pastry bag fitted with small round tip. Pipe vines for leaves all around the cakes, using long strokes holding tip just off surface of the cake. Adhere dried gum paste leaves in groups along the vines with a small dab of royal icing. Lastly adhere the loops along the base of the cake with a small dab of royal icing as well. Put on the table in descending-size order.

FAUX MARBLE POURED SUGAR CENTERPIECE

Steps:

• This is a very simple technique for making an impressing centerpiece. First, design your centerpiece. I drew 3 artistic shapes onto cardboard and then cut out the shapes to make templates. Roll out the PlayDough and cut long ropes that are about an inch wide and 1/2-inch deep. Place a silpat baking mat on a baking sheet. Using the template as a guide, recreate the shape with PlayDough formed directly on the baking sheet.
• I also used concentric circles to form all of the base pieces of the centerpiece. I used 2 (12-inch) cake rings, a 10-inch ring, and an 8-inch ring. Lightly coat the inside of each ring with vegetable cooking spray. Set the rings on baking sheets covered with silpat baking mats. Now you are ready to cook the sugar.
• 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. When the sugar has cooked, add the color. I used a whisk to mix in some white color. Then, I added red but I did not mix it completely. Let the heat of the sugar mix the red.
• Immediately pour the marbled sugar inside the cake rings and inside the PlayDough forms. Allow the sugar to cool completely.
• To stick the sugar pieces together, use a blow torch. The process is using the flame to gently melt the place where the 2 pieces will be joined. I "glued" my largest upright piece to my largest circle. Make a few passes with the flame and you will see the sugar start to melt. Use that process to put all of the pieces of the centerpiece together.

VANILLA BEAN SUGAR CUBES

Steps:

• Preheat the oven to 275 degrees F.
• Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder.
• In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines.
• To "round" the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar!

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.

TABLESCAPE CENTERPIECE: FORTUNE BUSH

Steps:

• Line 2 sheet pans with wax paper, unwrap all the fortune cookies, and pour the sanding sugar into a shallow bowl.
• In a glass bowl in the microwave, melt 1 bag of white chocolate chips in 30 second intervals, being sure to stir the chocolate frequently. When completely melted, dip half of the fortune cookies from the pointed end and the other half from the rounded end. Dip in the bowl with purple sanding sugar while still wet. Place on the wax paper-lined sheet pans and allow to set up.
• To make the royal icing, beat together the confectioners' sugar and meringue powder with the lemon juice. Slowly add in the water until smooth and thick (the icing should not be runny).
• To assemble, cover the styrofoam cone with craft paper, using tape to secure. Start on the bottom row with the cookies dipped from the rounded end. Put a dollop of royal icing on the back of a cookie and press gently against the cone. Hold for a few seconds. Repeat around the base. Allow icing to set 5 minutes before continuing to the next row. (To help secure each cookie you can also use toothpicks inserted into the cone through the fold in the middle of each cookie.) Using cookies dipped from the pointed end, adhere around the cone above the first row in the same manner. Repeat, alternating rows between cookies dipped on the rounded and pointed ends, allowing each row to set for 20 minutes in between. Don't worry if they don't line up perfectly, the spaces will be covered later with ribbon. When complete, stick 2 cookies together with icing and place on the very top. Allow to dry for a few hours.
• To finish, using purple satin ribbon, start at the top and make loops by securing into the empty spaces with the pearl-topped pins. Scatter the violets throughout, securing to the cone in the same manner. Gently place atop a cake stand in the center of your table.