|Patchwork and Stars Birthday Cake with rolled butter cream fondant and royal icing.|
Grandma's quilts were prized presents in my family. The quilt I received from her was a red and white, nine patch design that I treasured for years.
Love of barn stars is a quirk of mine. I LOVE barn stars. Mini stars were the perfect addition for this pretty cake top that I designed for my daughter Ashley's birthday. Ashley is a single mom with a toddler and she enjoys receiving a birthday cake from Mom!
Why Jumbo Cupcakes?
Just didn't feel like making two cakes. lol...lol Instead, I placed jumbo aluminum cupcake liners in a cake pan and cooked a nine inch cake and five jumbo cupcakes.
P.S. The cupcakes didn't go to Ashley's house. They stayed home for Bill and I to enjoy.
|Jumbo cupcakes made with rolled butter cream fondant and royal icing.|
|Close up of royal icing beads and star.|
|Step 1: Place corner squares and center square first, leaving a small gap as shown in the picture above. Next, set four contrasting squares into place. Don't worry, the stars will cover all of the cake top.|
|Step 2: Place 12 white stars as shown in the diagram above.|
|Step 3: Place 19 pink stars as shown in the diagram above.|
|Step 4: Place 12 brown stars as shown in the diagram above|
Step 5: Pipe lettering and then dots onto stars. Your Nine Patch with Stars Birthday Cake is done!
|1. Drizzle a small amount of royal icing onto the cupcake top.|
2. Place a 3 inch round of brown fondant onto the cupcake top over the royal icing.
|3.Using a small amount of royal icing as glue, stack a 2 inch round of pink fondant on top of the brown fondant circle.|
|4. Place a white fondant star on top of the pink circle.|
5. Pipe royal icing beads around the edge of the brown fondant circle
My Butter Cream Fondant Recipe
I have broken two stand mixers trying to mix fondant with the little spiral dough hooks that came with them. The second one was supposed to be a heavy-duty, detachable, stand mixer - it wasn't. I am now using a 1960's model stand mixer with dough hooks to make this recipe. A Kitchen Aide mixer is at the top of my wish list!
Yield: about 1 1/2 pounds of fondant
1/2 cup light corn syrup 1/4 cup shortening 1/2 tsp. salt
1/2 tsp. vanilla extract 1 pound confectioners sugar - about half of a 2 pound bag
This recipe can be doubled and the yield will be 3 pounds of fondant.
- In a large bowl, stir together the shortening and corn syrup.
- Mix with an electric mixer until the mixture is creamy and smooth.
- Add the vanilla extract and salt.
- Gradually mix in the confectioners sugar until it forms or begins to form a stiff dough.
- Knead by hand until the fondant holds together in a smooth ball that is not sticky. Add a little more confectioners sugar as needed.
- Divide fondant into three 1/2 pound balls
- Flatten each ball and wrap in plastic wrap
- Place wrapped circles of fondant into a container with a tight fitting lid. I use a 4 qt. ice cream bucket.
- Place container in refrigerator until you want to use it.
- Remove the fondant from the refrigerator and let it warm for about 15-20 minutes.
- Knead with your hands until fondant is pliable.
I like to make the fondant 2-3 days ahead of time and keep it refrigerated until I need it. Plus, I feel like the fondant handles better after is has been in the refrigerator for two or three days.
For chocolate butter cream fondant, add 1/4 cup of cocoa powder with the vanilla extract, and salt.