Macarons2Delite – Christmas Pudding Macarons

These macarons captured the sweet spirit of Christmas 2019 in a whimsical way. I made Christmas Pudding macarons by adding chocolate chips into a warm brown macaron mixture. The filling is a smooth buttercream flavoured with @flavournation mixed berry. No Christmas pudding is complete without a sprig of holly so I added a sugar paste holly from @kadies_bakery_supplies to a tiny piece of white sugar paste ‘ icing ‘.

Tiny reindeer faces from @kadies_bakery_supplies and miniature white beads completed the Christmas red macarons for my Christmas gift boxes.

The boxes wrapped with a sugar cane and Christmas ribbon made the perfect …. naughty …. but oh so nice Christmas present!

Christmas Macarons

Rose Fairy Tutorial

Rose Fairy -Cupcakes2Delite
Rose Fairy -Cupcakes2Delite

This petite Rose Fairy was a figurine I made for a specially requested figurine class.

I thought I would share the tutorial with you here in this blog post.

She is a character figurine, so not anatomically perfect but totally sweet in her rose petal dress and rose leaf bodice & boots.

Rose Fairy -Cupcakes2Delite

I hope you have fun trying out this sweet character & let me know how you get on or if you have suggestions for any other tutorials

Rose Fairy -Cupcakes2Delite
Rose Fairy -Cupcakes2Delite
Rose Fairy -Cupcakes2Delite Tutorial 1
Rose Fairy -Cupcakes2Delite Tutorial 1

1. Colour 100g fondant (Premium or Bakels) ivory (no cmc added)

2. Roll out your ivory fondant and cover a 7 inch thick cake board, emboss with stone embossing mat

3. Select stone colour dusting powders

4. I used Rolkem Cappucino and Terracotta

5. Lightly dust first with the lighter colour (Cappuccino)

6. Dust into the grooves & edges of your board with the darker colour (Terracotta)

7. Colour 130g fondant coral or any colour to suit your fairy (add 1.5ml cmc)

8. Push the coral fondant into your rose mould (siliko rose mould).  I pushed a 3cm polystyrene ball into the paste in the mould to make the rose a bit lighter in weight.  You can also create a tree trunk or rock for your fairy to sit on.

9. I used Rolkem Watermelon dust to dust the rose

10. Stick your rose onto your cake board using edible cmc glue or royal icing and have your tools ready to create your fairy.

Colour 140g Zeelandia paste a flesh colour.  Add 3 ml cmc and work in well.

The paste is easier to use if allowed to settle a few hours or overnight.

You will have left over paste but I always mix up more flesh than I need in case I need to re-roll a limb or redo the head.

11. Legs (12g each) roll into 2 x 12g balls

12. Roll each ball into an approx. 8cm tapered sausage

13. Cut off at an angle a small amount of paste from the thin tapered end using a sharp knife

14/16 Roll this tapered end to form the foot and then gently pull up heel.  Using your figure gentle roll the back of the knee

15/17 Fold the leg into a right angle for a sitting figurine and pull out paste to form the knee.

18. Glue the 2 legs in position on your rose

19. Roll 24 g of paste into a ball, then into an elongated teardrop.  From the large rounded ended ease paste to form a kneck

20. Using shaping tools form the bust line (if this fairy is for a child this does not need to be done)

21. Twist a support skewer through the fairy torso from the kneck down and insert the skewer into the rose so that the torso fits onto the fairy’s legs.

22. Dress your fairy using rose petal leaves that have been embossed and edges softened and curled.  Add rose leaf boots

23/24/25. Create the bodice using rose leaves.  Let smaller rose leaves fall over the skirt

26.  Roll 2 x 5g flesh coloured balls into tapered sausages

27. Roll thinner end of tapered sausage to form wrist and hand

28. Cut out thumb and then divide remaining pad into 4 using a sharp knife, roll to round thumb and fingers. Roll out to thin paste at the elbow and gently fold to form the elbow

29/30. Glue arms using edible cmc glue to the fairy torso & dress the shoulders with leaves/straps. Dust the petals and leaves to highlight the edges

I have added the head in this sequence but would recommend making the head first in order for it to dry before adding the eyes and dusting detail.

31. Roll 20g flesh coloured paste into a ball and then gently roll to indent the centre of your ball.  You can also shape the chin at this stage.

32. Indent eyes, nose and cut for the mouth

33. Shape eyeshadow recess and slightly open the mouth

34. Using a balling tool make an indentation either side of the mouth line

35. Using fingers, shapers and small balling tools, shape the lips

36. Using shapers and balling tools, shape the nose and make nostrils

37. Insert small balls of white fondant for the eyeballs.  Cut out 2 irises from fondant using icing nozzles and glue to the white. Do the same but smaller in black for the pupils.  Carefully dust around the irises in black. Dust apricot into the recesses and shape of the nose and lips and eyes. Complete the eye using brown to dust eyeliner and black for a deeper eye line

38. Trim the skewer to size to attach the head and add cmc edible glue to the skewer.  Gently add the head onto the stick making sure not to squash the face.

39. Now the hair and final details can be added to your figurine.

40. Take a step back and admire your beautiful fairy and at this step you are fully entitled to do a little happy dance!

Baby Boy Cupcake Class – Kelly Jayne’s

Baby Boy Cupcakes

Soft pastel blue and pink sugar paste moulded into adorable baby-gros, baby feet, framed baby portraits, tiny cute teddies and rabbits and more were what my students added to their Baby Themed Cupcakes in this fun class at Kelly Jayne’s.  They all took home 6 beautifully decorated cupcakes and knowledge gained in this class, working with fondant and moulds.

Baby Boy Cupcakes Class - Kelly Jayne'sBaby Boy CupcakesBaby Boy Cupcakes

It was a pleasure working with such a fun and enthusiastic group of students and great to teach again in the Kelly Jayne environment.

Baby Boy Cupcakes Class - Kelly Jayne's

Picture This Cupcakes Class – Kelly Jayne’s, 3rd Aug 2019

Picture This Cupcakes

The Picture This Cupcake Class will be held at Kelly Jayne’s, Decor Park, on the 3rd Aug. I will be teaching how to make these picture frames.  Frames are made using moulds (Fondant Solutions and other moulds) and then I will teach you how to create your own floral sugar masterpieces in these frames and how to paint your frames. You will take home 6 completed cupcakes in a pretty window cupcake box.

Picture This Cupcake Class – held at Kelly Jayne’s

Picture This Cupcakes - Cupcakes 2 Delite Class at Kelly Jayne's

The Picture This Cupcake Class was one of my favourite to present last year at Kelly Jayne’s, Decor Park. With my love for small details and colour, these moulded frames with their tiny flower details were perfect for me to design and teach. My inspiration came from small clay frames seen on Pinterest and the small moulds I had for flowers.

Picture This Cupcakes

This group of ladies worked hard to create 6 mini frames with their sugar flower “paintings”. Each collection of sugar art work was unique and they certainly allowed their creativity to translate into gorgeous mini masterpieces. The best part of teaching is meeting new students and introducing them to another sugar art concept and then sharing their sense of accomplishment. Thank you to Kelly Jayne’s for hosting this class and well done ladies! Thanks for the great feedback on this class.

Picture This Class - Kelly Jayne's
Picture This Class - Kelly Jayne's
Picture This Class - Kelly Jayne's
Picture This Class - Kelly Jayne's
Picture This Cupcakes

The moulds for these picture frames and mini blossoms are available from Kerry of Fondant Solutions. The fine filigree detailed mould is a Katy Sue Mould.

Picture This Cupcakes
Picture This Cupcakes

Rose Cake Macaron Tower – Helen’s 50th

Rose Cake Macaron Tower

A walk through Helen’s garden is a gift of tranquility, beauty, love and floral passion. Helen’s gentle touch and knowledge can be seen in every living space of her garden and home. It was with this in mind that I designed her 50th Birthday Rose Cake Macaron Tower. The brief was roses and pale pastel colours with macarons inspired by a family visit to the Laduree shop in Paris.

Rose CakeRose Cake

I made these roses from flower paste, carefully dusted in pastel shades of yellow, pink and peach. The pastel macarons completed the tower cake: soft yellow (lemon flavoured), perfect rose (rose water flavoured), pastel green (made with a combination of pistachio and almond flour), pretty orange (orange blossom) and pale brown (chocolate flavoured with cocoa).

Rose CakeRose Cake Macaron Tower

Beautifully displayed in Helen’s home, this cake showcased her personality and it was a pleasure to create this cake and then to share in such a beautifully planned 50th celebration.

Thank you for your kind words Helen:

” Thank you so much for the most incredible cake and macarons. You are a genius. It was perfect… the subtle delicate flavours, the subtle colours, everything.”

Rose Cake Macaron TowerRose Cake Macaron TowerRose Cake Macaron Tower

Paddy’s Day Popcorn

Paddy's Day Popcorn

Paddy’s Day Popcorn ….. perfect for leprechauns, fairies, elves and in fact any one with a sweet tooth celebrating St Patrick’s Day today! Pop a bag of popcorn kernals in the microwave and have all your sweet additions ready alongside your popcorn. I chose green and gold sprinkles, green speckled eggs, white mini marshmallows and some pretzels that I dipped in green chocolate and sprinkled with tiny gold beads.

Paddy's Day Popcorn

I tried out Act 2 Popcorn in Sweet and Salty flavour & have to admit it is delicious ready popped even without all the added sweet treats. I melted white chocolate and added an oil based apple flavouring to the chocolate before pouring it all over the popped corn. All the treats added to the mixture made a gorgeous, tasty and totally fun Paddy’s Day treat.

Paddy's Day PopcornPaddy's Day PopcornPaddy's Day Popcorn