A bridesmaids luncheon should be an unforgettable moment. Small silver picture frames with pictures of the bridesmaids at a younger age make perfect place cards. Then go back a generation further by displaying wedding pictures of the parents and grandparents of the bride and groom. It is the special touches that create memories.
Hint to extend the life of roses: Add 1/2-teaspoon bleach and 1/2-teaspoon sugar to every 1 1/4-cups of water. Add fresh water daily.
Miniature Wedding Cake Favors
Here’s What You Need:
Recipe of Gum Paste
Recipe of Royal Icing Glue
Miniature strings of pearls
Small silk flowers
Cookie cutters; 1 1/2-inch and 3-inch
One 5 1/2-inch x 1/2-inch strip of cardboard and
One 9 3/4-inch x 1-inch strip of cardboard to use as patterns for cutting the cake sides
Here’s What To Do:
To make one wedding cake, you will need to cut from rolled Gum Paste dough:
One 1 1/2-inch circle
One 5 1/2-inch x 1/2-inch strip of dough
Two 3-inch round circles
One 9 3/4-inch x 1-inch strip of dough
1. Make a recipe of Gum Paste. Roll this dough out to about 1/4-inch thickness. Sprinkle corn starch to keep it from sticking to the surface. Cut the desired number of 5 1/2-inch x 1/2-inch strips and the same number of 9 3/4-inch x 1-inch strips. Next cut the 1 1/2-inch circles and 3-inch circles (double the 3-inch).
2. Now it is time to begin assembling the cakes. In the middle of one 3-inch circle, make a 1 1/2-inch circle out of the 5 1/2-inch strip of dough, using water on the tips of your fingers to glue together the ends and glue the edges to the circle, cutting off any excess strip dough when making the circle. Now moisten the edges and place the 1 1/2-inch circle on top. This completes the top of the wedding cake. Place on aluminum foil to dry.
3. Place the second 3-inch circle on the sheet and then form the sides with the 9 3/4-inch strip of dough. Wetting your fingers to the dough sides to help stick to the circle. Let both dry overnight.
4. Make a recipe of Royal Icing Glue and decorate the top and bottom of the cake separately using small piping tips. Embellish the cake by adding pearls and/or silk flowers while icing is soft.
5. Let the top and bottom of the cake dry separately. Then fill with almonds, chocolates, and/or mints.
Gum Paste Recipe
*Gum Paste is sugar dough that can be rolled thin and cut with cookie cutters or into desired shapes. It dries very hard and looks almost like porcelain.
3 envelopes unflavored gelatin
1 cup warm water
1/2 cup cornstarch
3 boxes powdered sugar (3 pounds)
Mix gelatin and warm water in a small bowl and let stand for five minutes. Then press through a fine strainer into a large mixing bowl. Add cornstarch and beat until smooth. Next add the sugar, one cup at a time until smooth (a little sticky) dough is formed. Place the dough in an airtight container or a large bowl covered with a damp towel. When working with this dough, use only a small amount at a time. Be sure to keep the remaining dough covered at all times. It dries very quickly. Before rolling the dough out, dust it and the work area with extra cornstarch. Gum Paste projects can be made ahead of time and stored in a covered box in a dry place. The finish product can last for years if protected.
Royal Icing Glue
2 large egg whites, room temperature
1 16-ounce box powdered sugar
1 tablespoon water
Beat egg whites and water until foamy. Add sugar and beat until fluffy with soft peaks. This recipe makes about 2 1/2 cups of icing. If it is not stiff enough, just add a little more sugar. If it is too stiff, add a little water, 1 teaspoon at a time. It dries quickly, so keep the icing covered with a damp cloth while you are working, and do not make too far ahead.
In a rush? Don’t worry! Beaucoup Favors makes these darling mini wedding cake cookies! You can personalize it just for your party!