Yet again I am surrounded by sugar flowers. Today a selection of wild rose (garden rose), daisy and a perennial tulip (a kind of hybrid tulip that has some frills).
I confess being in love with sugar flower making, but soon I’ll come up with new projects and, of course, new cakes!
My garden of sugar with a Gerbera, a Lily (still missing some color) and a briar rose.
If you have a sweet tooth, these beauties are definitely for you.
A tradition in Brazil, borrowed from Portugal, the “bem casados” (happily marrieds, or, for me, happily ever afters) are a gift the newly weds give to their beloved guests for having attended the ceremony.
Despite the variations that are popping up (brownies and gingerbread based; with chocolate, lime, pistachio and pecan fillings) they normally consist of two small circle of sponge cake attached by a decadent dulce de leche filling and coated with sugar. They are fluffy, moist, sweet (have I mentioned sweet? I think I need to emphasize it… ;)) and a party in your mouth. I could risk saying they are the macaroons of cakes, but without all the crumbling.
I’ll be posting some recipes soon and this is one that you should surely try.
Working on some flowers base this week.
- Top left: thumb rose (a rose made with your thumb :))
- Top right: carnation
- Bottom left: petal rose
- Bottom right: calla lily
- Middle: mun
The good thing about these simple leaves is that they are really simple to make, and quite a nice experience. 🙂
First you cut the shape of the leave you desire. (You can use a cookie cutter for that, I don’t see why not.).
Then with your vein tool (the thinner side), mark the center and cover all the sides with veins.
In order to give them some shape, rip some tissue paper and lay them on top of it until they are completly dry.