— Advanced —

We’re dreaming of the spring with this cake! In this course you’ll learn a couple of different techniques with wafer paper, including tree bark, leaves, and decoupage.  Susan will show you how to emboss your fondant using a simple everyday tool to make your 3D fruit look life-like.  She’ll also run you through some simple air-brushing and painting.  This cake is cheery and fun; completely interchangeable with any fruit tree. Let us know what you think in the discussion area!

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  • Lemon Cake

    Lemon Cake

    ¾ cup (1 ½ sticks) unsalted butter, softened

    3 large eggs, room temperature

    2 ½ cups all-purpose flour

    2 ½ teaspoons baking powder

    ½ tsp salt

    Zest of ½ a lemon

    1 ¾ cups sugar

    1 ½ teaspoons vanilla

    1 ¼ cups milk, room temperature

     

    1. Preheat oven to 350 F and grease and flour two 8” round pans.
    2. In a medium size bowl stir the flour, baking powder and salt together, and set aside.
    3. In your mixing bowl, beat butter, lemon zest and sugar until light and fluffy, then scrape the bowl.
    4. Add eggs, one at a time and beat after each addition until incorporated.
    5. Beat in vanilla.
    6. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
    7. Start with 1/3 flour mixture and mix, then ½ the milk and mix, then second 1/3rd of the flour mixture and mix, then the remainder of the milk and mix, finish with the last 1/3rd of flour mixture and mix till combined.
    8. Spread batter in to the prepared pans and bake 30-35 minutes.
    9. Start checking at 25 minutes, a toothpick inserted in to the center of the cake should come out clean.
    10. Cool cakes in the pans for 10 minutes, then run a knife along the sides of the pans and turn out on to parchment paper.
    11. Allow cakes to cool completely, wrap in plastic wrap and chill before filling and icing cakes.
  • Lemon Cream Filling & Lemon Curd

    Lemon Cream filling & Lemon Curd

    1 cup granulated sugar

    Zest of ½ a lemon

    2/3 cup fresh lemon juice

    8 large egg yolks

    2/3 cup salted butter, cut in to small cubes

    1/2 tsp vanilla

     

    1. In a medium sauce pan, whisk sugar, lemon zest, and egg yolks, once combined, whisk in the lemon juice.
    2. Add butter and place sauce pan over medium heat, stirring constantly.
    3. Heat until mixture thickens and just starts to bubble (about 6 minutes).
    4. Remove from heat, and stir in vanilla.
    5. Pass the mixture through a sieve in to a bowl and cover the surface of the lemon curd with plastic wrap.
    6. Once cool, refrigerate up to 1 week.

     

    Lemon Cream Filling

    Combine 1 part lemon curd with 1 part non-crusting buttercream (Swiss Meringue, Italian Meringue, or Sue’s Swiss-ish Buttercream).

  • Sue’s Swiss(ish) Meringue Buttercream

     

    – 1 cup (8 oz) pasteurized egg whites

    – 1 kilo bag (Canada), or One 2 pound bag powdered sugar (about 8 cups)

    – 3 ½ pounds butter, softened (you can use some salted butter, or for whiter buttercream you can use some or all vegetable shortening) as long as your total fats weigh 3 ½ pounds total.

    – 2-3 tablespoons clear or dark vanilla (to taste)

     

    1. In the bowl of a 5 or 6 quart Kitchen Aid mixing bowl, whip your powdered sugar and egg whites using the whip attachment for 2-3 minutes (start on low speed at first, to avoid a powdered sugar mess).
    2. Add all your butter (and or shortening) and mix on low speed for 30 seconds.
    3. Add the vanilla and mix to incorporate.
    4. Once the mixture start to come together, increase your speed to 3 or 4.
    5. Whip until really light and fluffy, 10-15 minutes (maybe longer if your butter isn’t very soft).

     

    • Use right away or store in the refrigerator up to 2 weeks, or freeze for up to 3 months.
    • To thaw, place frozen buttercream in the refrigerator for 24 hours, then allow to come to room temperature on your counter.

    TUTORIAL:  Sue’s Swiss(ish) Buttercream

Lemon Tree Cake Supply List:

– large and small rolling pin

– corn starch or powdered sugar for dusting

– pasta machine (optional)

– round cutters

– wafer paper

– spray bottle

– paper towel

– scalpel

– brown and black petal dust

– blush brush

– shortening

– quilting ruler

– airbrush

– assorted paint brushes

– piping gel

– 18 gauge wire

– 24 gauge wire

– yellow and peach dusting powder

– dusting brushes

– egg shaped foam

– glue gun

– grater x 2

– nail brush x 2

– large bowl of water (for cleaning airbrush)

– fondant

– gel colours

– scissors

– paint pallet or plate

– turntable

– fondant smoothers

– artist pallet knife

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