How to make fondant flowers?…

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Well here it is! The highlyrequested ‘how to make fondant flowers’ tutorial… and I’ve decided to create a new category, where I’ll post all sorts of tutorials that you all request. 🙂

Usually I start making the fondant decorations at least 4 to 5 days beforehand as this allows them enough time to dry properly and it makes them easier to handle. I don’t really own any fancy tools or supplies, but rather bought necessities and improvised where possible; therefore to create these you will require only a few utensils that you might already have at home. Some knives for precise detail and shaping, some lengthy foam pads on which you can leave the flowers, some baking molds that will help you cut the flowers and of course some coloured fondant! 🙂

For the purpose of this tutorial, I’ve made some yellow, red and black flowers with some leaves here and there.

With the help of a rolling pin, spread the fondant on a clean surface, but leave it around 2-3mm thick so it doesn’t break easily. Then with the aid of the baking molds, you can start cutting out the shapes of the flowers.

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Carefully transfers the cut out flowers to the foam pads and with your knives carefully start shaping the flowers (you’ll see in the photos below what kind of knives I’ve used).

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After shaping them, you can leave them to dry wherever you find best. I usually leave them on either theempty egg box and place some napkins on top or for the really small flowers I use an ice cube mold or even just aluminium foil.

 

 

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I let them dry for at least 24hours and then finalise them with some more detail. Usually I stick a small fondant ball to the middle of the flower to make it more realistic and/or some small bonbons with the aid of some glycerine drops.

 

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I leave them for at least a further 24hours and then they are ready to be used as decorations for cupcakes, cakes and all other baking treats!

I hope you enjoyed my post and I hope it was helpful! 🙂 All of you that give it a go should share your creations with me; I’d be delighted to see them all! My email is bakedtreats@hotmail.com, fell free to get sending! Haha

I wish you all the best and I hope you all had a very good start to your week… there’s no Monday sadness that can’t be cured by some delicious BakedTreats!

 

 

 

romanian version:

Dragele mele, deoarece ați insistat in mai multe rinduri să vă arăt in detaliu cum fac ornemntele, m-am hotarit să creez o noua categorie unde voi posta, pe rind cum le fac. Asadar…. o sa incep cu aceste minunate floricele, deoarece pregatesc stuff pentru citeva cupcakes pentru petrecerea unei prietene dragi..

    In mod normal fac ornamentele din fondant cu cel putin 4-5 zile mai devreme, deoarece ele trebuie sa aibă timp să se usuce foarte bine, și de obicei e nevoie de citeva zile să ajung la final cu o floricica…dar hai să vedeți cum fac eu…

Nu am studiat prea mult cum fac cei cu școală, ca să zic așa….eu mi-am cumpărat minimum de lucruri necesare si am mai și improvizat pe ici pe colo, așadar ..aveti nevoie de un minim de ustensile adică citeva cutite cu virf special pentru a modela petalele, două  paturi din burete foarte dens pe care să modelati florile, citeva forme cu care să tăiati formele de flori si normal..fondant colorat…:)

De astă dată am făcut flori roșii, galbene si negre si bineinteles citeva frunze… Intindem cu ajutorul unui roll bucata de fondant groasă de aproximativ 2-3mm, după care tăiați cu ajutorul formei…

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Transferăm fiecare floricică ori petata pe rind pe burete si cu ajutorul cutitului modelăm petalele., O să vedeți in pozici ce cutile am folosit si cum se face, pur si simplu presati cu cutitul fiecare petală….

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Dupa aceasta etapa punem floricele la uscat, eu folosesc un carton pentru ouă pe care pun servețele, ori o formă pentru cuburi de gheță – pentru floricele foarte mici ori pur si simplu folie de aluminiu pe care o sifolez un pic..:)

Imaginația voastră o să vă ajute să vă jucați in fel și chip…stiu sigur.. 🙂

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Le las la uscat cel puțin 24 de ore, după care finalizez floricelele, adică mă folosesc de citeva picaturi de glicerină si lipesc o biluță de fondant pe care presor citeva bombonele foarte mici, din alea special pentru decor…

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Le mai las  cel puțin  24 ore și apoi le folosesc ca si ornament pentru torturi…cupcakes…muffins…fursecuri…etc..orice vă trece prin cap că puteți decora in stil de sărbătoare…:)

     Sper că sunteți incintați de floricelele mele si că v-am fost de real folos cu ceva…:) Pină la următoarea lectie de decoratii din fondant și pastă de zahăr vă spun spor dragii mei și vă trimit ginduri de bine oriunde vă aflați….:*

Almond muffins

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I had some free time today and I decided to visit a very dear friend!! I couldn’t go empty handed of course, so knowing she loves almonds I prepared a few almond muffins to go along with our afternoon tea filled with tales, stories and a bit of harmless gossip. 

Difficulty: Easy

Time: 30min.

Ingredients:

Muffin dough – 80gr soft butter, 50gr brown sugar, 50gr white sugar, 80ml milk, almond essence, 200gr flour, 1 spoon of baking powder, 2 eggs and 50gr grinded almonds.

Icing – 100gr soft butter, 250gr icing sugar, 40ml milk and almond essence.

Preparation:

As always, mix the butter and sugar together in a bowl until these become a creamy mixture. Add the eggs and make sure you mix well until they are fully integrated into your previous mixture and then one by one, add the milk and almond essence.

The next step is to sieve the flour and baking powder and only after add these into the mixture. You should now, after mixing well with a spatula or manual mixer, have a thick sour cream like mixture.

Proceed by filling up your bun cases up to three quarters (as shown below) and pop these in the oven for 15-20min. at a temperature of 180”C. As I always mention, don’t forget to check that the muffins are in fact baked before taking them out, as not all ovens work the same and it might take a longer/shorter period for you.

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From the given ingredients, I made 18 medium sized muffins, if you want them smaller or larger, the quantities will differ. 🙂

When these are baked and chilled, you can decorate them as you wish with the icing which is easily made. Mix the butter and sugar together until the icing sugar is fully integrated into the butter, then add the milk and almond essence. You should get a creamy mixture and with the help of an icing pipe and different nozzles you can creatively decorate your muffins. I chose a medium nozzle which created this skirt like decoration, however you can chose a different one or even a combination of them.

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They are such savoury, creamy and tasteful muffins and aren’t too sweet! They go perfect for any event and are just a delightful addition to even the dullest day!

I really hope you all try these out since they are just delish!

Good luck with your baking and I wish you all the best. Kisses and hugs and I will see you all soon with yet another ravishing delight! 

 

 

Romanian version:

     Migdalele sunt printre favoritele mele, mai ales in prajiturici si pentru ca maine voi face o vizita unei persoane foarte dragi sufletului meu, m-am gindit ca ar fi minunat sa avem linga ceasca cu ceai ceva deosebit sa savuram…:)

   Da hai sa vedem cum se pregatesc frumusetile astea….

Timp de pregatire: 30 min

Dificultate: redusa

Ingrediente:- pentru muffins:

  • 80 gr unt moale
  • 50 gr zahar brun
  • 50 gr zahar alb
  • 80 ml lapte
  • esenta de migdale
  • 200 gr faina
  • 1 lingurita praf de copt
  • 2 ouă
  • 50 gr migdale macinate

-pentru icing:

  • 100 gr unt moale
  • 250 gr zahar pudra
  • 40 ml lapte
  • esenta de migdale

Se mixeaza untul cu zaharul pina devine spumos, se adauga ouăle si se mixeaza pina la incorporare, apoi esenta de migdale si laptele. Se cerne faina impreuna cu praful de copt si apoi se adauga in compozitie. Se amesteca foarte bine pina se incorporeaza si avem un aluat de consistenta unei smantani groase. Cu ajutorul unei linguri punem compozitie in formele de muffins cam 3/4 sa fie pline si dam la cuptor pentru 15-20 minute la 180”C. Nu uitati sa faceti testul cu scobitoarea pentru ca nu toate cuptoarele functioneaza la fel.

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Din cantitatile date mie mi-au iesit 18 muffins de marime medie. Cit se racesc avem timp sa facem glazura. Mixam foarte bine untul si in 5-6 etape incorporam zaharul pudra alternind cu laptele si eseta de migdale. Ne va iesii o  glazura spumoasa de unt si cu ajutorul uni sprit puteti orna frumos muffinsurile. Eu am ales de aceasta data o forma speciala care creeaza  aceste minunate si elegante fustite.

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   Sunt delicioase, cremoase, nu foarte dulci si merg perfect la orice ocazie, fie ea o mica intalnire cu prietenele, un party ori mai stiu eu ce eveniment dragut in viatza voastra…

   Va imbratisez c drag si va doresc spor la prajiturit pina data viitoare :*