This week I wanted to do a throwback & celebrate a little part of my Childhood memories.
I was born & for the most part raised in the Midwest but for a span of almost 4 years, we relocated to Nelson Bay, Australia. A magical little Beach Town in NSW, Australia.
While we lived there I experienced a lot of firsts:
<3 Living by the Beach
<3 Developed an Aussie Accent
<3 Playing Netball
<3 Having to Wear a Hat everyday at School. “No Hat, No Play”
<3Pavlova, Meat Pies, Sausage Rolls, & heaps of Lollies I had never even heard of
<3And Fairy Parties – magical parties that seemed to be a staple for any little girl who was having a birthday.
This is where the inspiration for this cake tutorial came from.
I have vivid memories of attending these parties. My Mom would do my hair in curls, I’d be wearing some sort of tutu along with my fairy wings, a little magical wand, and some glitter on my face. Ready to Parrrrttaaayyyy.
I absolutely love the idea of a fairy party & still do to this day.
It’s all very Magical – do fairies really exists? Are they amongst the Toad Stools and Flowers in the garden?
Throughout this tutorial, you will learn how to…
Build, layer, and ice your cake and how to create sharp edges.
You will also learn how to creating all the design décor that will really bring your cake to life.
This covers making of sugar blossoms. Cutting, veining, softening and coloring the flowers. Creating Sugar Butterflies, Toad Stools, and some greenery.
Unsure of how this staple party came into existent but the overall meaning is something that is so lacking in today’s world. Imagination. Something that is so vital in the development of creativity.
The second best part of fairy parties was of course the fairy bread. It will sound very strange but I swear to you it was AMAZING.
And Rainbow Non-Pariels aka Sprinkles..
Cut in half and stacked neatly on a plate. Creating a tower of this Magical Food.
I was chatting with my Mom about these fairy parties and asked if she remembered. What she remembered was the Fairy Bread….and she still thinks to this day it was so strange. “Who would’ve thought – you put butter on bread, add sprinkles, and the party was destined to be a hit.”
Fairy Bread or not, something I hope to have one day is a Fairy Party with my Daughter. Passing down the overall message – it’s fun to believe, to create, and to imagine.
I’ll leave it with a quote for Albert Einstein
“Logic will get you from A to B. Imagination will get you everywhere else.”
Enjoy the tutorial & here is a recipe to make your own gumpaste at home. Happy Baking!
Gum Paste Recipe
4 Large Egg Whites
2 Lbs of powdered sugar
12 teaspoons of tylose
4 teaspoons of shortening
Place the egg whites in mixer bowl with paddle attachment. Turn the mixer on high for several seconds to break up the egg whites.
Reserve 1 cup of powdered sugar and set aside
Turn the mixer on the lowest speed and slowly add the remaining sugar. This will make soft consistency of royal icing. Turn up the speed to moderate for about 2 mins. During this time, measure out tylose in bowl.
Make sure the mixture is at soft peak stage. It should look shinny, like meringue, and the peaks fall over. (if coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color).
Turn the mixer to slow, and sprinkle tylose in over a five second time period. Next, turn the speed up to high for a few seconds to thicken the mixture.
Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the remaining powdered sugar. Place some of the shortening on your hands and knead the paste. Add enough remaining sugar to make a soft paste that is not sticky. Test the paste by pinching with your fingers and they should come away clean. Wrap well in plastic wrap and then in a zip-lock bag. Place in fridge for 24 hrs before using to mature the paste.
To use, allow the paste to come to room temperature. Knead the paste before using, adding a small amount of shortening. Add any color to the paste at this stage if you did not color in the earlier stage.
Keep unused paste refrigerated for up to 6 months.