You know it’s going to be a good day when the talented Jacqueline Butler of Petalsweet stops by!  Jacqueline is an award-winning sugar artist, well known and loved for her meticulous sugar flowers.  We were honored to have Jacqueline join us last winter with this sugar flower tutorial.  And we’re absolutely thrilled to have her back again today.  This time she’s enchanting us with her incredible spring flowers!  With soft whites and shades of green, this arrangement  is sophisticated, fresh and just down right gorgeous.  While Jacqueline’s technique is nothing less than awe inspiring.  And as if the stunning eye candy wasn’t enough, Jaqueline’s inviting us in to her lush world of sugar flowers.  Now, that’s exactly how I want to spend my Friday!  Swooning over gorgeous sugar ranunculus and taking a peek into Jacqueline’s creation process.  Care to join us?

Jacqueline Butler of Petalsweet gives us the scoop on her lovely sugar flowers:

“Of course I absolutely love this time of year because of all of the spring flowers…and the green and white color palette is just so fresh, I find I’m drawn to it over and over again. Sometimes I’ll add another spot of color, but I think the green and white is a great combination of clean and simple, as well as modern and sophisticated. There are no additional details on the cake (other than the grosgrain ribbon) to allow the flowers to truly be the main focus. The ranunculus continues to be a favorite flower with my clients and students, and I really love them with the white petals surrounding the pop of green in the center. I like to create full and lush looking arrangements even if they are on a small cake, so I’m also using my signature hydrangea and filler flowers along with small buds and some glossy leaves to fill around the main flowers. Happy Spring!”

Simply.  Utterly.  Breathtaking.  Not in my wildest dreams could I imagine sugar flowers more beautiful than these.  Or a better way to wrap up another inspiring week!

A special thank you to Jacqueline Butler of Petalsweet for joining us today!  If you love this gorgeous arrangement and want to learn Jacqueline’s techniques, be sure to check out her online classes at the new Cake Masters site!

VENDORS & CREDITS
Cake & Photography :  Petalsweet

We’re excited to welcome our newest contributor, Erin Gardner, owner of Wild Orchid Baking Company!  She’s here today with her first of many tutorials to help you achieve more with less.  Gorgeous cakes using creative techniques!

I’ve always believed that great cake decorating doesn’t have to mean using intricate techniques or buying fancy tools (well at least not all the time).  Sometimes the best tools can be found right in your own fridge or pantry.  This project uses a fridge staple – celery – to create an oh-so-pretty rose pattern with a hand-painted feel.  Take a look through your own fridge and see what you can create with what you have on hand.  You’ll never look at your veggies the same way again!

CELERY STAMP ROSE CAKE
a DIY by Erin Gardner

Supplies

• 1 bunch of celery still attached at the base
• Knife
• 2 small bowls
• Foam craft brushes
• Pink gel color
• Green gel color
• Rubber bands
• Fondant covered cake

STEP 1 :   Make the rose stamp. Cut your celery bunch all the way through about 3 inches up from the base where the stalks are attached. The base of the bunch is now your rose stamp. Set aside the extra celery stalks.

STEP 2 :  Make the leaf stamp. Take 2 of the cut pieces of celery and place them together so that the open parts of the celery face each other creating a leaf shape. Use a rubber band to secure the celery stalks together.

STEP 3 :   Squirt about a dime sized amount of pink gel color into one of the small bowls, and green gel color into the other bowl. Begin with the rose and apply a thin even coating of pink color to the celery stamp using a foam craft brush.

STEP 4 :   Press the celery stamp onto the surface of the cake. Roll the stamp back and forth a little bit when stamping on the rounded sides of the cake. Repeat the stamp to create the rose pattern. Wipe down the stamp every so often with a paper towel to remove any excess color.

STEP 5 :  If your stamped rose needs a few more “petals” use the extra pieces of celery to add them where needed. Apply the color to the end of a single celery stalk and stamp on extra petals.

STEP 6 :   Brush green gel color onto your leaf stamp and add leaves in between your roses where ever you like.

TIPS :   If your celery stamp doesn’t quite make the rose pattern that you’re looking for, or if your supermarket only has cut pieces of celery available, don’t sweat it! Cluster up cut pieces of celery so that they form the rose pattern you’re looking for. Secure the bunch with rubber bands just like you did for the leaf stamp.

To use the same stamping technique to create cupcake toppers, start by rolling fondant onto your counter top to about 1/8-inch thick. Stamp the fondant with roses and leaves. Use 2” circle cutters or a drinking glass to cut circles from your rose patterned fondant. Place the circles on a parchment paper lined cookie sheet and let them dry out overnight. Use the circles to top freshly frosted cupcakes.

VENDORS & CREDITS:
Cake & Tutorial:  Wild Orchid Baking Company
Photography:  Mark Davidson Photography

	Erin Gardner Erin Gardner is the owner of Wild Orchid Baking Co. in New Hampshire, where she creates custom works of sugar art for clients all over New England. Read more about Erin on her bio page.

Our contributor, Tessa Huff, is back with another fabulous new cake recipe….

After last month’s Blueberry Breakfast Cake, I wanted to create something a little more delicate and refined.  Although there are certainly times where rustic mounds of whipped cream are appropriate, classic flavors and simple, chic finishes can also be appreciated amongst all the sweet treats.  I was inspired by mint, spring greens and fresh red berries to create this Pistachio Cake with White Chocolate and Raspberry fillings.

Almond, chestnut, and pistachio have always been some of my favorite flavors. When I stumbled upon a can of pistachio paste at a local gourmet food shop, I knew I had to turn it into cake.

I wanted to make a moist, delicate crumb with wonderfully balanced fillings and a classic finish.  Now I am not a trained pastry chef, but I am always inspired by and in awe of classic Parisian desserts and dainty French treats.  This Pistachio Cake with a simple Raspberry Filling is something I imagine would be made into little petit fours at local patisseries around France.  This daydream might not be completely accurate, but the recipe turned out delicious anyways.  It is light enough to be served at brunch and even better with afternoon tea.  The smooth finish with curlicue piping does not take away from the flavor but only adds a touch of whimsy.

PISTACHIO CAKE WITH WHITE CHOCOLATE AND RASPBERRY
a recipe by Tessa Huff

8 ounces unsalted butter, room temperature
1 2/3 cups sugar
3/4 cup pistachio paste
4 eggs
2 teaspoon pure vanilla extract
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees.  SIft dry ingredients and set aside.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy- about 5 minutes on medium speed.  Add in the pistachio paste to combine.  With the mixer on medium-low, gradually add in the eggs and vanilla.  Scrape down the sides and bottom of the mixing bowl before adding the dry ingredients.

Starting and ending with the dry ingredients, alternate the dry ingredients and milk in 2-3 additions until just combined.  Scrape down the batter, but do not over mix.

Divide the batter into prepared baking pans and bake until done.  Check doneness by inserting a wooden skewer into the center of the cake.  When it comes out clean or with a few crumbs, baking is complete.  Cool on a wire rack.

WHITE CHOCOLATE BUTTERCREAM FILLING

3 ounces egg whites
4 ounces white chocolate
1 cup sugar
1/4 cup water
12 ounces unsalted butter

Combine the water and sugar in a medium saucepan and start to heat on high.  Using a candy thermometer, heat sugar until 238 degrees.  Meanwhile, melt the chocolate over a double-boiler.  Let stand to cool once melted.  In addition, place egg whites in the bowl of an electric mixer.  Beat on high with a whisk attachment until stiff peaks form.

Once your sugar reaches the appropriate temperature, carefully pour the sugar into the whipped egg whites, while the mixer is still running.  Continue to beat until the mixing bowl is room temperature.  At this point, stop the mixer and switch to the paddle attachment.  With the mixer on medium speed, gradually add in the butter.  Continue mixing until until the meringue and butter come together to form a silky, smooth buttercream.  Pour in the melted chocolate and mix until combined.

ITALIAN MERINGUE BUTTERCREAM FROSTING

6 ounces egg whites
2 cups sugar
6 sticks unsalted butter, room temperature

To make, follow the same method as the WHITE CHOCOLATE BUTTERCREAM FILLING, minus the white chocolate.

TO ASSEMBLE THE CAKE

To assemble, layer pistachio cake with white chocolate buttercream and a thin layer of raspberry preserves.  Frost with Italian meringue buttercream.  Top with fresh raspberries and chopped pistachios, if desired.

	Tessa Lindow Huff Tessa Huff is a professional cake designer and lover of all things art and design.  She particularly enjoys creating edible decorations, sugar flowers, and unique flavor pairings with fresh, seasonal flavors. Read more about Tessa on her bio page.