monogrammed cake - martha stewartimages.marthastewart.com/images/content/web/pdfs/pdf2/... · 2016....

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Monogrammed Cake The inspiration behind this wedding cake's unique design came from a vintage monogram stamp. Monograms have long been used to embellish cherished items, and even if a wedding cake is meant to last just a short time, contributing food editor Wendy Kromer's technique of adorning a fondant-covered cake with royal-icing initials adds an especially memorable and elegant touch to a reception centerpiece. Photocopy an original vintage monogram stamp four to six times, and cover with a piece of waxed paper. Using the letter as a guide, outline it on the waxed paper with royal icing. Flood the letter with royal icing, and allow it to dry until hard, two to four hours. If your monogram letter is embellished with such designs as flowers or vines, place one of the photocopies onto the top layer of the cake, which will bear the monogram. Use straight pins to secure it. With a pinpoint, mark an outline of the flowers or vines on the fondant, keeping the holes about 1/4 inch apart. Use extra fondant to create the vines and flowers, and attach them using royal icing as the adhesive. Sources: Rolled fondant Pfiel and Holing 718-545-4600 www.cakedeco.com Wedding cakes Wendy Kromer Specialty Confections 137 East Water Street Sandusky, OH 44870 419-609-0450 www.wendykromer.com Geometric cutter (42-piece set) JP Prince 36 East 31st ST. New York, NY 10016 1-800-473-0577 www.jbprince.com Cornflower- and royal-blue food coloring Sweet Celebrations P.O. Box 39426 Edina, MN 55439 800-328-6722 www.sweetc.com Note: To order back issues of Martha Stewart Weddings, please call 1-800-274-6800 MARTHA STEWART LIVING OMNIMEDIA

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Page 1: Monogrammed Cake - Martha Stewartimages.marthastewart.com/images/content/web/pdfs/pdf2/... · 2016. 8. 25. · Monogrammed Cake The inspiration behind this wedding cake's unique design

Monogrammed Cake

The inspiration behind this wedding cake's unique design came from a vintage monogram stamp. Monograms have long been used to embellish cherished items, and even if a wedding cake is meant to last just a short time, contributing food editor Wendy Kromer's technique of adorning a fondant-covered cake with royal-icing initials adds an especially memorable and elegant touch to a reception centerpiece.

Photocopy an original vintage monogram stamp four to six times, and cover with a piece of waxed paper. Using the letter as a guide, outline it on the waxed paper with royal icing. Flood the letter with royal icing, and allow it to dry until hard, two to four hours. If your monogram letter is embellished with such designs as flowers or vines, place one of the photocopies onto the top layer of the cake, which will bear the monogram. Use straight pins to secure it. With a pinpoint, mark an outline of the flowers or vines on the fondant, keeping the holes about 1/4 inch apart. Use extra fondant to create the vines and flowers, and attach them using royal icing as the adhesive.

Sources:

Rolled fondant Pfiel and Holing 718-545-4600 www.cakedeco.com

Wedding cakes Wendy Kromer Specialty Confections 137 East Water Street Sandusky, OH 44870 419-609-0450 www.wendykromer.com

Geometric cutter (42-piece set) JP Prince 36 East 31st ST. New York, NY 10016 1-800-473-0577 www.jbprince.com

Cornflower- and royal-blue food coloring Sweet Celebrations P.O. Box 39426 Edina, MN 55439 800-328-6722 www.sweetc.com

Note: To order back issues of Martha Stewart Weddings, please call 1-800-274-6800

MARTHA STEWART LIVING OMNIMEDIA

Page 2: Monogrammed Cake - Martha Stewartimages.marthastewart.com/images/content/web/pdfs/pdf2/... · 2016. 8. 25. · Monogrammed Cake The inspiration behind this wedding cake's unique design

Royal Icing

Makes about 2 1/2 cups 2 large egg whites, or more to thin icing 4 cups sifted confectioners' sugar, or more to thicken icing Juice of 1 lemon

1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

MARTHA STEWART LIVING OMNIMEDIA