StoneGable Tutorial- Making Fondant Daisies

The bride loves daisies and her favorite color is yellow! So for her bridal shower I made  light and lemony cupcakes with a lemon cream cheese icing. And topped them off with big and happy fondant daisies.

These daisies were quite easy to make and the cupcakes looked so pretty on the dessert table... here's a step-by step culinary tutorial so you can recreate these special daisy inspired cupcakes...

My mantra when I am making anything is...tools, time and tutorial. One can make almost anything within reason with the right tools the time to do the job and a good tutorial.

Making Fondant Daisies:

fondant mat

fondant roller

fondant daisy cutters

small skewer

confectioners sugar 

parchment or waxed paper

fondant

Wilton's food coloring paste (mellow yellow)

zip lock bag

I made 30 flowers and it took me a couple of hours. Next time it will go much faster!

Set up the mat on a counter top. Have all other tools handy.

Read all the directions for handling fondant on the fondant box. I also read tutorials on line, but my experience with fondant is that it is not as hard to work with as they say. Actually, it was quite fun and easy.

Take fondant out of foil wrapper and break off a chunk the size of a golf ball. Put the rest of the fondant in a baggie and seal it, squeezing the air out the best you can.

Knead fondant until it is very pliable. If it is too sticky add a LITTLE confectioner's sugar and knead. This only took a couple of minutes.

Dust mat  and roller with confectioner's sugar. Put fondant in the middle of the mat and roll it out using roller. The "bands" at the end of the silicone rolling pin will stop the fondant from rolling too thin.

Using cutters dipped in confectioners sugar, cut out 2 large flowers and 1 medium flower for each daisy you want to make. I made enough for 3 daisies at a time. If you cut out too many the fondant will harden and be difficult to work with.

Score each petal of the flowers by rolling the end of a toothpick across the petal with a downward motion. You may need to practice this to get the right amount of pressure.

To Assemble Daisy:

Put the tiniest dab of water in the center of  one large flower- this will be the bottom of your daisy.

Place another large flower on top of the bottom flower. Make sure the bottom flower's petal peek out between the top flower's petals.

Put the tiniest dab of water in the center of the top large flower.

Put a medium flower on top of the large flower arranging it in a pleasing manner.

Using your finger, press into the center of the flower to adhere them together and to give them a 3D effect.

Keep breaking off small pieces of fondant and continue the process until you have enough flowers.

To make the center of the daisies, break off a chunk of fondant the size of a quarter. Kneed until pliable.

Add a TINY spot of food coloring or food coloring gel and knead it into the fondant. It is better to start with an extremely small amount. You can always add more. I collected the gel on the tip of a skewer.

Roll into little balls. Put a tiny dab of water into the flower depression. I dipped my finger in  the water and dried it off, then touched my finger to the flower. If it is too wet it gets a little slippery and slimy.

Place yellow balls in the well of the center flower to make the daisy centers.

Place flowers on top of iced cupcakes before serving. Do not cover. Fondant will get very soft if you cover it in plastic wrap. I made and iced the cupcake and covered them. The day of the shower I put the daisies on the cupcakes just before I put them on the cake stands.

I decorated a two tiered cake stand to put these special cupcakes on...

A very pretty, girly bow embellished the cake stand!

I hope you will give these delicious and pretty cupcakes a try!

Remember to

A Bridal Shower Tablescape

April Showers Bring May ... Brides:  Part I

April Showers may bring May flowers, but not at StoneGable. April Showers brought a bride-to -be to our home for a surprise bridal shower. It might have been a showery day but inside it was all sunshine and best wishes for our blushing bride!

My daughter is the matron of honor ( how can one so young be called a matron?) and I had the honor of helping to plan, execute and host this blissful event.

We wanted the shower to have a "whimsical", "vintage" and "organic" feel. Lots of natural elements. A sort of Anthropology meets StoneGable. 

The theme for the party was "lovebirds". 

Using things around the house was a must to keep us within budget. So we gathered birdhouses, nests, twigs, sticks, moss and any other organic thing we could find. The colors were soft and cool. Spring greens, soft blues and delicate aquas. Whites and hues of brown give interest. And every now and then a pop of yellow, just for fun.

The bridal shower tablescapes will be posted in two installments. This week will feature the luncheon table. Next week the dessert table.

The dining room table was set with a savory luncheon. We used the table in the kitchen for desserts and a table in the foyer for drinks. I really like to station the food and drink at a party to get people moving around and using different parts of my home.

The chandelier is decorated with branches of curly willow to give a tree like effect. A little bird nest is tucked in the branches.

A tall birdhouse with a newly painted roof, anchors one end of the table. At it's base, paper plates and napkins are displayed inside a long birch basket along with a sweet nest and some filler.  A clear creamer  filled with whimsical daisies and little white bird salt and pepper shakers are a cheery welcome to the table.

Untensils are gathered up in whitewashed terracota pots with saucers. Moss is placed in the saucers for an earthy touch.

Near the opposite end of the table a little worn birdhouse is placed on a burlap runner near the finger sandwiches.

A wire cloche filled with small eggs and twiggy balls, a rustic nest and larger twig balls make an interesting grouping of natural elements next to the birdhouse.

 

One of the brides favorite flowers are daisies. They are incorporated into the theme in different shaped vases.

In the center of the table a profusion of daisies fill a large ruffled edge vase. Aqua glass pebbles at the bottom of the vase continue the color scheme.

More daisies!

 

Little eggs are used to tell our guests about each dish.

The tablescape is the supporting actor for the main star... the food. Finger sandwiches, a thing of the refined past, are making a big comeback!  And they were certainly a hit at the shower.

We served four different varieties grouped together on tiered pedestals.

Chicken Salad with Cranberries and Toasted Pecans on Wheat

Triple decker Egg Salad with Cream Cheese and Zucchini Relish on White

Pimento Cheese Spread on White Topped With Chives

Turkey and Cheddar with Poppyseed Mayo on RyeTopped With a Granny Smith Apple Sliver and Balsamic Reduction

Across the table are my very favorite tea sandwiches sitting on a wreath made from eggs.

Ham on Mini Orange Poppyseed Muffins With A Honey Mustard Butter Beehive

Other dishes included:

Salmon Mousse With Assorted Crackers (I used to dress the salmon with cucumbers to look like gills, carrots for fins etc, but no one ever ate it!)

Artichoke Parmesan Dip With Homemade Herbs de Provence Pita Chips

 

Caprese Picks

Bleu Cheese and Bacon Potato Salad

Arugula Salad With Pine Nut And Shaved Parmesan In A Lemon Vinaigrette

There is something so wonderful about a bridal shower! It is a girl thing! We come together as a community of women, young and old, to offer our prayers and well wishes and share in a bride's great joy! It is a time of laughter and love and holding eachother dear!

It is my hope that this table inspires you to use what you have in creative ways to bless and bring beauty to those who come through your door!

Next weeks Tablescape will be the Bridal Shower Dessert Table... and here is just a little peek...

I am participating in Tablescape Thursday at Between Naps On The Porch. Susan our wonderful host has a colorful and fun tablescape this week. And there are so many other fabulous tablescapes to visit too!





I am participating in To Have and To Hold, Wedding Blog Party at Angelic Accents. What fun! If you love all things wedding you need to check this out! Thank you to our lovely hostess, Stephanie!
Click HERE to visit!

StoneGable Menu Plan April 26- May 2, 2010

Weekly Menu:

After hosting a bridal shower on Sunday, I am planning an easy dinner week. I've had my fill of cooking!
I am speaking at a woman's retreat this weekend, so I don't have to cook Firday and Saturday. Company is coming on Sunday and I  can't wait!

I am still focusing on healthy lower calorie meals that are big on flavor and short on time. I will need that extra time this week to get my home back in order and get ready for the retreat.

Monday:
Balsamic Soy Chicken
Herbed Sauteed Rice
Roasted Asparagus with Cheddar Cheese

Recipe: Balsamic Soy Chicken:
4 Chicken breasts, sliced in two horizontally and pounded thin (make 2 extra chicken breasts for Wed. dinner)
salt and pepper
2 TBS olive oil
1/3 cup good balsamic vinegar
1 tsp soy sauce
1 TBS butter

Heat oil in a large skillet. Season chicken on both sides with salt and pepper. When hot, add pounded chicken breasts. Cook in batches.  Do not crowd pan.Use other TBS olive oil as needed.   Cook 3-4 minutes. Transfer cooked chicken to a platter. Loosly cover with foil to keep warm.

Put balsamic vinegar in pan and cook, scraping up all the brown bits in the pan. Cook until vinegar is reduced by half. Add soy sauce and any chicken juices accumulated on platter. Bring to a simmer.

Take pan off heat and add 1TBS butter. Stir butter to incorporate. Adjust seasoning with salt and pepper if needed. Pour over chicken.

Tuesday: Slow Cooker Day
Baby Greens with Stawberries, Almonds and Raspberry Champagne Vinaigrette
Slow Cooker Swiss Steak with Carrots
Mashed Potatoes

Recipe: Slow Cooker Swiss Steak with Carrots
1/4 cup flour
salt and pepper
1 1/2 lbs round steak cut in 2-3 inch chunks
2 TBS olive oil
1 onion cut in thin strips
1 green pepper cut in thin strips
1 can (14.5) oz. stewed tomatoes
1/2 cup catsup
1 bag peeled baby carrots

Mix flour, salt and pepper on a plate. Dredge steak in four. Heat  1 TBS oil in a large skillet over medium high heat until hot. Add steak in batches and brown the outside of the beef. Put beef in slow cooker.  Add remaining oil to skillet and heat. Add onions and pepper and cook  for 5 minutes, stirring occasionally.
Add veggies to slow cooker. Put stewed tomatoes and catsup in skillet and stir up all the brown bits. Add tomatoes to slow cooker. Add carrots. Cook on low 8 hours.

Wednesday: Slow Cooker Day II
Chicken and Bean Burritos
Mexican Explosion Salad

Recipe: Chicken and Bean Burritos
2 cups cooked diced chicken breast
1 cup rice, uncooked
2 cup chicken broth
1 15 oz. can black beans
1 15 oz. can mexican-style stewed tomatoes
2/3 cup frozen corn
2 tsp ground chili powder
1 tsp ground cumin
6 8-inch flour or wheat  tortillas
1/4 cup plus fat-free sour cream
1/2 cup salsa
1 oz. shredded cheddar cheese (low fat if you must)

Place rice through cumin into slow cooker and stir to mix. Cook for 4-5 hours on low until rice is done.
Add chicken and cook on high for 30 minutes till chicken is warm.

Place 1/2 cup mixture on tortilla and wrap up. Top each burrito with salsa, sour cream and cheddar cheese.

Recipe: Mexican Explosion Salad
This salad is full of great mexican flavor. Click HERE for recipe. Look under Saturday's SG menu. I make it often for lunch too.

Thursday:
Chicken Fettuccine with Broccoli and Mushrooms
Fresh Tomatoes dressed with Basil and Olive Oil

Recipe: Chicken Fettuccine with Broccoli and Mushrooms
4 cups broccoli
2 TBS olive oil
salt and pepper
1 lb box whole-wheat fettuccine
1 tablespoon olive oil
4 cups sliced mixed mushrooms, a mix is delicious
1 tablespoon minced garlic
1/2 cup cream sherry- or you can use dry
2 cups low-fat milk
2 tablespoons all-purpose flour
salt and pepper
1/2 cup grated Parmesan cheese

Heat oven to 425 degrees. Cut stems off broccoli and drizzle with olive oil. Salt and pepper. Roast for 20-25 minutes. Remove from oven and set aside.

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cream sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated-about 1 minute.

Whisk milk and flour in a bowl, making a slurry. Add to the skillet with a dash of salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in cheese until melted. Add  chicken and broccoli until warmed through.  Add the sauce to the pasta; gently toss.  Serve immediately.

Friday: Away at Calvery Monument's Women's Retreat

Saturday: Away at Calvery Monument's Women's Retreat

Sunday: Company's Coming
Grilled Talipia Pockets
Asparagus Gruyere Tart
Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette

Recipe: Grilled Talipia Pockets
2 leeks, washed, cut into thin slices- use white and LIGHT green part
1 TBS olive oil
8 talipia fillets
2 lemons. one sliced very thin
2 TBS olive oil
salt and pepper

Heat grill on low setting.
In a large skillet heat 1 TBS olive oil over meduim heat. Add leek and cook unto wilted, about 8 minutes. Remove from heat.

Brush each fish with olive oil. Salt and pepper.

Lay out  four sheets of aluminum foil---large enough to wrap around each piece of fish and make a pocket. Spray it with nonstick cooking spray. Place slices of lemon on foil. Place two fillets on the lemons. Add leeks. Squirt the juice of a lemon divided, on all fish. Wrap up into packets and grill on low for about 10 minutes. Fish shoud be flakey and not dry.

Recipe: Asparagus and Gruyere Tart
This is a lovely, company worthy side dish. It also makes a showy lunchen meal served with a salad.
Of course something this good is from Martha Stewart. Click HERE for recipe.

Recipe: Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette
This is my all time favorite salad. And everyone just loves it! So spring inspired and mouth watering!
Click HERE  and see Tuesday's SG Menu.

Preview of upcoming week:

Have a Happy and Healthy Week!

Sunday Scripture

Sunday Scripture:

The Dead Sea, Israel

Trust in the Lord, and do good;

Dwell in the land and cultivate faithfulness.

Delight yourself in the Lord,

And He will give you  the desires of His heart.     Pa 37:3-4