By Susan Carberry, Owner
The Cake Cottage
It's that time of year; Graduation! Why note create these cute Owl cookies for your Grads party!
Bake Cookies using Susan's favorite Sugar Cookie Recipe and Susan Carberry Designs owl cutter. Let cool.
The Body- Lighten some of the chocolate fondant by kneading it with a bit of white fondant. Roll out and cut using the owl cutter.
Using a small pizza cutter or palette knife cut off the lower end of the owl where the feet would be. Use a veining tool to draw lines in the fondant to resemble feathers.
Eyes - Roll out white fondant and cut two large and small circles using the makins round cutter set. Roll out dark chocolate fondant and cut out two medium size circles using the middle Makin's cutter and two small circles using the #10 Decorator Tip.
Attach using water.
Feet - Mix a tiny bit of orange fondant into the yellow fondant, roll out and cut for the feet. Use the veining tool to add lines for the toes.
Beak - Roll a small ball of the tinted yellow fondant into a teardrop shape and attach the large end beneath the eyes in the center. Use the small embroidery scissors to cut open the beak.
Belly - Mix white fondant with a bit of chocolate fondant to create tan. Roll into a long teardrop shape approx 2in long and flatten. Attach to the center of the owls body and use the embroidery scissors to cut v shapes creating texture.
Diploma - Roll out white fondant and cut into a 1 1/2 in wide by 2 1/4in tall strip. Roll the top end down and the bottom end under.
Attach using water. Dry Dust the edges using Classic Gold Sterling Pearl and use tip #2 with black royal icing for the inscription.
Highlights - Dry Dust the Orange Sterling Pearl on the beak and feet.
Cap - Melt the black chocolate in the microwave slowly to prevent burning. Be sure to stir it in between 15 second intervals. Pour into the candy mold. Tap the mold on the counter to release any air bubbles and place in freezer for 5 to 7 minutes. The caps should release easily by themselves. Attach the the two pieces together using a bit more of the melted chocolate.
Roll out a cord of blue fondant, cut in half and place the pieces next to each other. Twist them together to create the rope. Place blue fondant into the tassel mold and release. Attach rope cord, then the tassel and finish it off with a tiny ball of blue fondant on the top of the rope in the center of the hat. Mix the Classic Gold with lemon extract and paint highlights of gold on the tassel and rope.
Fall is finally here! The days are getting shorter and Halloween is right around the corner. During a recent Epicurean Delights teaching trip I spent a few days at The Cake Cottage in Murietta, CA. Susan Carberry is the shops owner.
If you live in Southern, California you may be familiar with her shop, her classes and her delicious jumbo cupcakes.
Can I just talk about those cupcakes for a minute...20 flavors to pick from. They are moist and iced with a tasty American Buttercream and adorned with cute edible decorations. My favorite picks include; Pina Colada, Cinnamon Streusel, Caramel Apple and Smores.
I just love wandering around her shop looking at the custom molds, sprinkles, tools and the largest selection of cutters I've ever seen. I have many of her custom copper cutters and use to sell them in my retail shop in NH. I just love them.
I had an opportunity to catch up with Rose who keeps The Cake Cottage in tip top shape and is Susan's right hand gal! She shared this fun tasty recipe with me on how to make Fall Candy Corn Bark. It consists of three layers of colored candy melts (Merkens) and each layer is flavored a different flavor. Its fast, fun, colorful and tasty.
I'm pleased they are allowing me to sharing the recipe with you! I can also tell you that it's a tasty addition to the top of one of The Cake Cottage's Pina Colada cupcakes. Perfect for a Halloween party. Enjoy this Epicurean Delight, we give it a big thumbs up!
Candy Corn Bark Recipe:
Courtesy of: The Cake Cottage
Summer is finally here and the kids are out of school! Are you looking for an activity to entertain the kids? Or perhaps, a delicious treat for your summer gathering. In either case, my delicious, quick and easy Cake Truffle tutorial is sure to be an epicurean delight!
Ready, Set, Cake!
What you will need:
This is a great treat to make with your left over cake tops or cupcakes. The key to a good cake truffle is the cake. You want to use a recipe that contains sour cream and/or buttermilk as this makes the cake nice and moist. For my cake truffles I used left over chocolate cake from a project I had completed.
Line your cookie sheet with parchment paper.
Place your cake in the food processor and blitz until it becomes the consistency of cookie dough.
Using a small cookie dough scooper to ensure each cake ball is the same size. Begin scooping dough out and drop into the palm of your hand. Using the palm of your hand roll dough into a round ball. Place ball on parchment lined cookie sheet. Continue until all the dough has been formed into cake balls.
Place cake balls in fridge for a couple hours to firm up or in freezer to firm quickly.
Once your cake balls have chilled enough and are nice and firm we are ready to coat in chocolate.
Melt your chocolate. I prefer to use Ghiradelli Chocolate Coating to coat my cake balls. I like it because I can quickly melt it in the microwave. I use a glass Pyrex container to melt my chocolate. I find the glass helps hold the heat and allows me to dip all my cake balls with no reheating.
Using a regular fork or a fondue fork begin dipping. Place your freshly coated cake ball on a cookie sheet lined with clean parchment. Continue until all are coated.
Using a parchment piping bag or a disposable bag place melted chocolate in and snip the tip of the bag off. Moving back and fourth across the cake ball stripe it chocolate.
To speed up the process of hardening the coating on your cake truffles you can place in them in the fridge for 10 mins. Once your cake truffles have dried you are ready to move them to a serving plater and enjoy!
Happy Father’s Day to all the Dad’s out there!