Shower Dome Cakes Tablescape Centerpiece Food

APRIL SHOWERS CHIFFON CAKE

Steps:

• Preheat the oven to 320 degrees F. Place a large tray of water on the lowest rack in the oven.
• For the cloudy sky tier and pink chiffon egg yolk batter: In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks and sugar at high speed until pale and thick, about 5 minutes. Decrease the mixer speed to medium and gradually add the oil, water and almond extract. The mixture will become thin. Add the sifted cake flour and fold it into the yolk batter using a rubber spatula. Fold until no streaks of flour remain. Divide the mixture into two portions. Fold the royal blue food color into one portion using a rubber spatula. Leave the other portion untinted. Set aside.
• For the cloudy sky tier and pink chiffon meringue: In a spotlessly clean bowl of an electric mixer, beat the egg whites with the cream of tartar on high speed until frothy, about 15 seconds. Add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat on high speed just until firm peaks form. Fold half of the meringue and the blue yolk batter together in a large bowl; use a rubber spatula to gently fold the meringue into the batter to prevent the meringue from deflating too much. Mix until no streaks of white meringue remain. In a separate large bowl, fold the remaining meringue into the plain egg yolk batter.
• Pour a small amount of the royal blue batter into the bottom of an ungreased 2-piece 6-inch aluminum chiffon pan so that it covers the bottom (filling the pan to about 1/4 inch). Use a damp paper towel to remove any splatters of batter on the sides of the pan that may result from pouring batter into the pan. With a spoon, dollop mounds of white batter around the sides of the pan to create clouds. Pour blue batter over the cloud portion until the batter is level. Repeat spooning for another cloud layer. You will have leftover white batter; cover with plastic wrap and refrigerate for future use. Pour in a final layer of blue batter. Rap the bottom of the pan on a work surface to remove any large air pockets.
• Bake for 15 minutes, and then decrease the oven temperature to 280 degrees F and bake for 20 minutes more. The cake is done when a toothpick tester inserted near the center comes out clean. Turn the cake upside down on a wire rack to cool completely. When the cake is cool, gently push the cake away from the pan's edges using your hands. When the edges are free, remove the cake with the center tube piece attached. Run a small knife around the top edge of the cake to loosen it from the tube. Set the cake aside, uncovered.
• Increase the oven temperature to 320 degrees F. Line a large jelly roll pan (15-by-10-inch or larger) with parchment paper or a silicone mat. Remove the reserved white batter from the refrigerator and add the pink gel food color. Fold it into the batter using a rubber spatula. The mixture will be thinner than when it was first mixed. Pour the batter into the prepared pan and spread evenly to 1/4 inch thick. Bake for 15 minutes. Let cool completely before peeling the chiffon cake sheet away from the parchment.
• Check the water level in the tray on the lowest rack in the oven. Refill using a teakettle or large pitcher, if needed. Make sure the oven is still preheated to 320 degrees F.
• For the blue sky and grass tier egg yolk batter: In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks and sugar at high speed until pale and thick, about 5 minutes. Decrease the mixer speed to medium and gradually add the oil, water and almond extract. The mixture will become thin. Add the sifted cake flour and fold it into the yolk batter using a rubber spatula. Fold until no streaks of flour remain. Divide the mixture into two portions. Fold the sky blue food color into one portion using a rubber spatula. Tint the other portion with the green food color. Set aside.
• For the blue sky and grass tier meringue: In a spotlessly clean bowl of an electric mixer, beat the egg whites with the cream of tartar on high speed until frothy, about 15 seconds. Add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat on high speed just until firm peaks form. Fold half of the meringue and the sky blue yolk batter together in a large bowl; use a rubber spatula to gently fold the meringue into the batter to prevent the meringue from deflating too much. Mix until no streaks of white meringue remain. In a separate large bowl, fold the remaining meringue into the green egg yolk batter.
• Pour the sky blue batter into the bottom of an ungreased 2-piece 9-inch aluminum chiffon pan. Use a damp paper towel to remove any splatters of batter on the sides of the pan that may result from pouring batter in the pan. Pour the green layer on top of the blue layer. Rap the bottom of the pan on a work surface 2 to 3 times to remove any large air pockets.
• Bake for 15 minutes, and then decrease the oven temperature to 280 degrees F and bake for 20 minutes more. Decrease the temperature again to 260 degrees F and bake for 10 more minutes. The cake is done when a toothpick tester inserted near the center comes out clean. Turn the cake upside down on a wire rack to cool completely. When the cake is cool, gently push the cake away from the pan's edges using your hands. When the edges are free, remove the cake with the center tube piece attached. Run a small knife around the top edge of the cake to loosen it from the tube. Set the cake aside, uncovered.
• For the cake assembly: Level the cakes if needed. Place the 9-inch layer with the green side down onto a cake stand or serving plate. Center the 6-inch cake on the top center of the 9-inch cake.
• Place white sprinkles vertically on the sides of the top tier to create a rain shower effect. The sides of the cake should be naturally sticky and the sprinkles will adhere easily. If the sprinkles do not adhere naturally, lightly mist the cake with water using a kitchen-dedicated spray bottle. Let stand 5 minutes or until the sides of the cake are tacky when touched. Proceed with decorating.
• Use a 1.5-inch flower-shaped cookie cutter or fondant plunger cutter to stamp 16 to 18 shapes from the pink chiffon cake sheet. Place the marshmallow cream or frosting in a squeeze bottle or piping bag with a tiny hole cut in the end. Pipe a small amount into the center of each flower and place a yellow confetti sprinkle on top. Pipe dots on the outside of the bottom cake and attach the chiffon flowers.
• Serve the cake immediately, or cover loosely with plastic wrap and store at room temperature.

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.

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.

TABLESCAPE CENTERPIECE - CANDY CASTLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess.
• In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack.
• Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use.
• To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly.
• Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting.
• Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake.
• Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.
• Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess.
• In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack.
• Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use.
• To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly.
• Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting.
• Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake.
• Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.

FLOWER AND ICE CENTERPIECE

Steps:

• Place ice cubes in a 1-inch layer at the bottom of the larger bain marie. Place the smaller bain marie inside of the larger and start layering ice and flowers. Pour a layer of ice then lay flowers in around and up the wall and secure them in place with more ice cubes. More flowers looks better than less once it's frozen, plus try to place them near then outside wall versus the inside wall.
• Once filled, use twine to tie the two containers together tightly. Fill the gap between the 2 containers with water and place it in a pan then freeze it overnight. The next day, remove the twine and heat the inside container with a torch or warm water and slowly try to spin it back and forth to remove it. There may be suction, break it with a thin knife. Then warm the outside container and remove it to reveal your flower ice sculpture. Return it to the freezer until you are ready to use it for display. Wrap the base in a white cloth napkin and place it on a serving tray to catch any water that melts while it's on display. Fill with scoops of sorbet, ice cream, or ice cubes for drinks.