Royal Icing Crown

HOW TO MAKE A ROYAL ICING CROWN

 

    This is a cake decor that is fun to try and looks great.  This was my first time making this edible crown and it surprisingly went off without a hitch!

    I first started off by finding a princess crown template online.  Next, I attached it to a paper towel roll.  I am an administrative assistant at the Y, so I had easy access to a giant paper towel roll.  For any body else, a coffee canister would do just fine.  After taping is to the object, cover the template with wax paper.





 

 

Here is the recipe to make royal icing:

 

3 Tablespoons Meringue Powder



1 lb sifter pure cane confectioners' sugar

5-6 Tablespoons of lukewarm water

 

Place confectioners' sugar and Meringue Powder in a bowl.  Stir or mix at low speed until blended.  Add water and mix 7-10 minutes at low-medium speed until icing loses its sheen.  To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.

This will give it a nice stiff consistency so it will apply better.  If you feel you are having a hard time squeezing it out of the bag then add more water one Tablespoon at a time. 

 

Depending on how detailed the crown you chose will depend your tip size, I used a #5.  Make sure you get your template at eye level and begin slowly piping onto the wax paper.  Making sure that all the pieces are touching and try not to lift your hand too much.  After you have done the first layer wait 1 1/2-2 hours and begin with the next layer.  The more layers you put on the crown the less fragile it will be.  I applied 5 layers waiting 1 1/2- 2 hours between each layer.  I was not sure how great it would turn out so I did two crowns.  My other attempted crown (not pictured) only had 3 layers and it ended up braking as I was getting it off the wax paper.

After the last layer has been applied, dust the entire tiara with a shimmer powder.  This will give it a softer look.

 

 

Wait 24-36 hours after applying the last royal icing layer before removing the tiara off of the wax paper.  The longer you wait the easier it will be to take it off.  When removing, gently peel off the wax paper slowly.  If a few pieces brake off don't panic, you can always reapply them with the remaining icing.  If you are placing this onto a cake, then go ahead and dust the back of the tiara and VIOLA an edible piece of beautiful art!

 

 

 



 

 

 

Berry-Spangled Dessert

Hope everyone had a wonderful Fourth of July.  Friends, Family, Fireworks, and Food-Just a few of my favorite F words!  I am always all about the cute and easy dessert.  This year to celebrate Independence Day, I made my favorite ice cream cake with a red white and blue twist.


Depending on how many people you are feeding will determine the size of pan and amount of ingredients you use. I used a 7x11 inch pan.  I washed and chopped 1lb of strawberries and rinsed off about 1/2 pint of dried blueberries.

Since I did use a smaller pan, I just needed a box of 12 ice cream sandwiches.  I layed half of them down to start the first layer.

Next, I covered the ice cream sandwiches in cool whip.  Then I drizzled chocolate syrup and warm caramel over the top.

Since we are decorating the top with our Flag decor, I did the next layer a little different.  Lay the last 6 ice cream sandwiches over the top and add the chocolate syrup and caramel directly over them.

Again cover with the whip cream.  Don't be stingy:)

Start decorating with the fruit.  Make the blueberries go down almost half way, this is so you can line up the first two stripes with it.

 After you get everything lined up.  I go back and add more blueberries and strawberries to cover up more white and give it more dramatic features.

I absolutely LOVE this cake because it is literally a 15 minute-to-make dessert and it is dressed to impressed!!

Dog Day of Spring

We took our dog Doc Holiday out to the Bishop Ranch where my dad works.  To say Doc had a blast would be an understatement.  He ran, jumped, drooled, circled, swam, I think he even tried to fish.  He played with the Bishop's dog blue, who you'll see in the background of some of the pictures.  We originally went to feed the new baby calf we named Call (Lonesome Dove anyone)?  Call was a twin and the momma only took to one of them so Call gets bottle fed everyday twice a day.  Pretty sure my dad finds it a nuisance but I lovvee every minute of it! The plan today was to feed my baby Call until it became the Doc and Blue show.  Seeing them run thru cattle, around the pasture and into the pond, made me wish we had land to see our dogs that happy running free.  Maybe when Im making millions like the Bishops.  But I sure do enjoy spending the afternoons their fo free!

                                            What you lookin at fool?

                                           Ahhh I could sure go for a belly rub and some of them
                                           beggin strips

Easter Cop-Out #2

My second dessert I brought was just as easy and super cute. I made cupcakes then colored the icing green. Using the Wilton Tip #233 I made the icing look like grass. Next, I took some of Jeremy's cadburry mini eggs that I bought him (I know I'm such an indian giver) and placed them on top. I used a chocolate cupcake recipe but buying a cake mix box from the store would be even easier. Here is the turnout:

Easter Desserts

30 family members gathered in my Grandma's small home as we celebrated Easter with egg hunting, volleyball, and of course the traditional soccer games!  I was asked to bring the desserts so I went with the cop out easy desserts but surprisingly most popular.  If you are like me and still trying to test the waters with dessert making; then sopaipilla cheesecake is the way to go! It is quick, easy, and oh so scrumptious. 
2 cans crescent rolls                         1 tsp vanilla
2 (8oz) cream cheese                       1 tsp cinnamon
1 1/2 c. sugar                                   1  stick butter, melted

Grease a 9x13-inch baking dish.  Spread 1 can of crescent rolls in bottom of baking dish.  Cream 3/4 cup sugar, cream cheese, and vanilla.  Spread on top of cresent rolls.  Roll the second can of crescent rolls out on top of the cream cheese mixture.  Mix together melted butter, cinnamon and 3/4 cup sugar. Pour evenly over the top: Bake at 350* for 25 to 30 minutes.  Or if you have an old as dirt oven like mine you might want to pull it out after 20.....Should I? Ok- thats what she said. Happy Baking!