A Little Less Silver & A Little More Sugar

We’ve had a change of pace here at Angel Eden, we downed the jewellery tools and reached for the rolling pin. With a party fast approaching we were thrown into full throttle preparation and I thought it would be a lovely idea to share some of our discoveries with you all.

Of course there was the obligatory cake, with a woodland theme we decided a mushroom shaped cake was really the thing required.

This was made from a medeira cake spread with buttercream and then covered in fondant icing.

One tip I have here is the buttercream, if like me you thought buttercream always consisted of just icing sugar and butter, then you’d be wrong. The buttercream here is the best I’ve ever made, here’s the recipe:

4oz Butter

12oz icing sugar

1 tbsp milk (yes milk!)

it gives the perfect consistency and tastes delicious!

After the cake came biscuits. I’ve always loved the idea of beautiful biscuits, but icing always runs, or stays too tacky leaving it fragile and easily squashed. I looked to the internet and discovered run sugar. This is essentially royal icing but with more water. It therefore dries hard and is very easy to work with. The recipe came from america and includes an item called meringue powder, if you’ve never heard of this it’s wonderful stuff. Thankfully my local cake shop sold it, but it is also widely available to order online. Let us know if you try any of these ideas out and have fun!

Here’s the recipe:

1 lb + small 1/4 cup icing sugar

5 Tbsp meringue powder

1/2 cup cool water

A few drops of paste food coloring

The results:

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