I used Bunny's MMF, Cami's house buttercream and Rebecca Sutterby's WASC recipe. Thanks, all!
The white chocolate parts were my first attempts, but I used them anyway because I think they came out ok. The only part that broke was the very tip of the crown when I had it in the box...the lid was propped up and pushed on it and snapped off the tippy part. So I ate it. LOL!!
The tassels were made with the Walnut Hollow clay gun extruder. I am not a fan! Maybe it was too humid and therefore the MMF was sticky, but boy did I struggle getting decent tassels.
Thanks for looking. Hearing a 4 year old squeal "My cake is here! My cake is here!" makes the mess and long hours worth it.
cute cake! I bet I'd win the contest for the messiest aftermath! DH cleans up after me and when I was making all those pies and cakes this past weekend he walked in, looked around, shook his head and said,"You sure are messy!!" I agreed!!
I wish I'd taken a picture....I had this much times 3!
I made the MMF in my KA and holy cow, that was a candid camera moment. I had stringy melted marshmallows all over the place because I was holding a hot bowl, trying to scrape it into the KA bowl with the dough hook already attached and I dropped the whole thing in and it got stuck around the hook. In a panic, I fished it out and set it on the top of the gas range while using a tea towel as a pot holder. The melted mess on the outside of the bowl naturally oozed even more on the hot surface of the range while it cooled and stuck to the dish towel. It was a melted marshmallow massacre!
IcingArtistry, I use all those surfaces you mention as well...it's crazy messy when I'm in the kitchen. I think that is why I always say "never again" when I'm done with the decorating and then look up and notice the aftermath.
Makes me question why I think this is a fun hobby when the prep and clean up is definitely "un" fun!
Can you explain how you did the crown? The way I read it you did with white chocolate but I'm wondering what you used a mold. Thanks!
The tiara was made by using a pattern, parchment paper and a crisco can.
I taped the pattern to the can and then taped parchment over that. Once you melt the chocolate, you let it cool before you try to pipe it. Too hot and it will run, too cold and it won't flow smoothly. I used a round tip, maybe a 3? and a disposable piping bag. I had the can sitting on an oven mitt so it wouldn't roll onto the piped chocolate on either side. Once it was hard, I placed it in the fridge for a bit before I removed it from the can.
I untaped the parchment and slid that off of the can and the paper easily pulled away from the chocolate after it was off "the mold." I quickly (gingerly!) put it on the cake and dabbed a few spots of melted white chocolate onto the fondant to seal it in place.
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