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How To Make DIY Fondant Sailboat Cupcake Toppers
How To Make Fondant Sailboat Cupcake Toppers
For Nautical Party printables , invites and party accessories , see our online shoppe here .
Share this post with your friends, you might also like, 9 comments:.
Love these toppers and thanks for the tip on how long to store them. The bright colors are so lovely for summer! :-)
Love it.....;))
Thanks for a great (and reassuringly simple!) tutorial! I've always been hesitant to use prepared fondant...but you seem happy with it. So I should give it a try! :-)
Outlaw mom, I too always wonder about storage and making stuff in advance, so I'm glad it's helpful! :)
Thanks Marda and Lissa! Lissa, would LOVE to know how you get on?!
Such a great tutorial! And whatta great party set. I posted a link on EdibleCrafts.CraftGossip.com :)
Love it!! Love this style too!
Excellent tutorial. I love nautical details and with your help I will maybe even plan my first nautical party!!! Thanks!!!
Gonna make these for my sailing teams regatta :)
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Ingredients for the base:
- 200g hazelnuts
- 140g egg whites
- a pinch of salt
Ingredients for the cream:
- 350g boiled condensed milk or dulce de leche
- 30ml rum or brandy
- 400g butter
- 150g hazelnuts
1. First, finely crush hazelnuts with a knife or food processor. In a clear big bowl beat the egg whites and add a pinch of salt at high speed. Start adding sugar into the egg whites, tablespoon by tablespoon, until very stiff peaks appear.
2. Add the chopped hazelnuts into the meringue and work it carefully with a spatula. Divide the meringue mixture into three or four equal parts, depending on how many layers you prefer. Time to bake the meringue layers.On sheet pans covered with parchment, spoon the meringue mixture. You should have round layers that are each about 18-20 centimeters in diameter.
3. Bake for 10 minutes at 150°C, then lower the temperature to 100°C and bake for about two hours. Let the meringue layers cool completely after baking.
4. For the cream, first beat soft butter at high speed until it is smooth and almost white. You can easily replace it with mascarpone if you are not a fan of buttercream. Put half of the soft butter in a separate bowl, add powdered sugar and a couple of drops of red color, mix everything together and set aside: this red part of the cream will go for the cake’s decoration.
5. In the remaining half of the soft butter add boiled condensed milk or dulce de leche, as well as some rum, cognac or brandy and give the mixture another whisk.
6. Using your food processor make a fine hazelnut paste from the whole hazelnuts and add to the cream. Mix with a spatula until the cream is smooth and leave in the fridge for 30-60 minutes.
7. Now build the cake: cover the first meringue layer with the hazelnut cream, and repeat with all the layers.
8. When you finish with the layers, cover the cake with the red cream and decorate with chopped hazelnuts and white chocolate or classic buttercream.
9. Leave in the fridge for a couple of hours, or better overnight. Priyatnogo appetita !
Read more: 10 mouthwatering Russian cakes you need to try
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First, finely crush hazelnuts with a knife or food processor. In a clear big bowl beat the egg whites and add a pinch of salt at high speed. Start adding sugar into the egg whites, tablespoon by ...
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