Posts Tagged ‘Hearts’
Rose and Vanilla Chocolate Dipped Hearts RecipeMakes approximately 10 large (12cm) hearts Takes 10 minutes to make dough, plus 15 minutes cooling and 45 minutes rolling out and baking
- 100g butter (7 tablespoons of 2/5ths of a cup)
- 50g caster sugar (1/4 cup)
- ½ teaspoon vanilla extract
- ½ teaspoon rose water
- Pink food colouring
- 100g flour (1 cup)
- 50g cornflour (1/3 cup)
- 200g white chocolate (7 oz)
Cut out hearts, and reroll the leftover dough until you have used it all. Bake for 35 minutes, keeping an eye on your biscuits (cookies), and turning them halfway through to ensure that they stay nice and pink and don’t over-brown.Allow to cool completely.
Meanwhile melt the white chocolate in a bowl by microwaving on medium heat for one minute at a time.
Stir the chocolate in between and ensure it doesn’t overheat and burn.
Half dip your heart biscuits (cookies) in the white chocolate and leave to set on a cooling rack.site, shop, and Facebook page.
To see her full recipe, head to Three Little Monkeys Studios. Thanks, Gretchen, for sharing! (Note: Gretchen's son is allergic to dairy, so she substituted in margarine and rice milk and says they turned out great.)
My good friend, Lynlee, from Lynlee's Petite Cakes, makes some of the most incredible fondant creations out there. Lucky for us, she's sharing some of her secrets by teaching us how to make these incredible Valentine's Day cupcake toppers. For those of you who are a little intimidated by fondant (and I have to admit I fall into that camp), this is the tutorial for you (and me).
So without further adieu, here's Lynlee, the fondant queen, in her own words...
Here's a simple tutorial for making fondant cupcake toppers for your Valentine!
This year, I've seen lots of adorable Valentine and party ideas out there to facilitate in spreading the love, including fabulous collections of free printables available at the inspiration-filled Catch My Party! They have a large selection of designs by some of the most talented designers! And again, they're free!
These "Sending All My Love" toppers will help cover all your bases with blown kisses, a flying heart, and a love letter!
Supplies you will need:
- Red and white fondant
- Rolling pin
- Oval cutters (I utilized two sizes)
- Heart and butterfly-shaped cutters
- Large square cutter
- Food safe brush & water
- Round tip (in this case, I used Wilton tip 12)
- Fondant or pizza cutter
- Small spatula
- Modeling stick (or toothpick or any "pointy" tool you might have in the kitchen)
At the same time, use your fingers to soften the perimeter of the mouth to round it out. With a heart cutter, position the top in the middle of the fondant lips and lightly press to make an indentation. Create a small separation at the top of the lips with the small spatula and finish the kissing lips with the modeling stick through the center.
You can repeat the process with the smaller oval cutter to make small lips for blown kisses!
HEART WITH WINGS TOPPER
Roll out some more red fondant (approx. 1/4" thick) and cut out a heart shape with the cutter and put it aside.
Roll out some white fondant and utilize the butterfly cutter to punch out the shape to utilize as wings. With the spatula, cut the butterfly shape in half and space the two halves so that they would contour the heart. Trim off the excess with the heart shape cutter. Brush some water on the wings and attach them to the red heart and allow it to dry.
For the quill heart decor, roll out more white fondant about 1/8" thick (you can see I like to use rolling pin guide rings to keep it consistent and flat across) and cut out a strip about 1/4" wide with the rolling cutter. I measured about 4 inches and then turned it upside down and added some water with the brush to both ends of the strip.
LOVE LETTER AND ENVELOPE TOPPER
Roll out white fondant 1/8" thick, cut out a square with the cutter and then cut it in half once again.
Turn the square cutter on a 45 degree angle and position it over the fondant rectangle, making sure one side is right up to the edge of the shape to make the fold of the envelope. Trim off the excess to make the envelope even. Then roll out some red fondant and repeat steps to cut it to scale with the envelope, but avoiding the indentation step.
With the remaining red fondant, punch out a small circle with the size 12 tip and start pinching it together at one end to create the bottom of the heart. With the spatula, create an indentation for the top of the heart and glue it onto the envelope. Brush some additional water to the bottom of the envelope to attach to the red letter.
Lynlee, these toppers are beyond wonderful! Thanks for letting us share this easy tutorial with our readers.
To learn more about Lynlee, see the incredible parties she's styled, and the toppers she's created, check out Lynlee's Petite Cakes. You'll be happy you did!
How great is this Valentine's Day cookie wreath...
I saw this original Christmas cookie wreath Marcela M from The Celebration Girl created, and of course I thought it was the coolest thing.
So I asked Marcela if she's be willing to put together a tutorial for a Valentine's Day cookie wreath, and she so kindly agreed. So below is Marcela's tutorial....
Thank you very much, dear Jillian, for inviting me to post this tutorial in your blog.
This cookie wreath takes a little bit of time but is very, very easy to do, and it is an original way of presenting decorated cookies.
In order to make it, I used different cutters.
The light blue cutters, including the circles with which I formed the wreath are part of a set I bought at Ikea.
I also used heart shaped cutters, that I had bought a long time ago and a bow shaped cutter.
In case you want to do this cookie wreath and, since I know how hard it is to find a variety of cookie cutters in some countries, I have made a template of the different shapes, so that you can print them and cut.
For the wreath itself, you can draw two circles of different sizes, according to your needs, cut them and use them to make the wreath. The biggest circle I used was equal to a 9 inch pan (20 cms).
I made this wreath out of chocolate cookies, because I like how chocolate cookies taste with royal icing, but it can also be made with sugar cookies or gingerbread cookies.
Use your favourite rolled cookie dough. For the royal icing, I used this recipe from Sweetopia.
For the wreath, you will need:
- Cookie dough
- Royal icing
- Templates or cookie cutters (If you are using the templates you need to print them, cut them, place them on top of the rolled cookie dough and cut around them with a sharp knife)
- Piping bags
- Piping tips number 1 and 2.
- I also use squeeze bottles for flooding the wreath itself, because it takes too long with a piping tip due to the big surface
Preheat the oven to 300 degrees F or 150 degrees C.
Roll the cookie dough about ½ cm and cut the cookies. Place them on a baking sheet covered with baking paper and put them in the freezer to chill for about 10 minutes, so that they keep the shape.
Bake the cookies. Once they are ready, remove from the oven and let cool completely.
Transfer the wreath to the serving plate. The reason I recommend doing this is that, once decorated, it will become too heavy to transfer and it may break. It is therefore better to transfer it at this stage to make sure that it will remain intact.
Prepare the royal icing. Color it as desired and thin to the adequate consistency (I use the 20 second rule, which means that, if you draw a line with a knife on the royal icing, it takes 20 seconds for the line to disappear). Once the royal icing is ready, put it in piping bags/squeeze bottles. You are now ready to decorate!
Prepare your “decorating station.” I like to have all material at hand: cookies in cookie sheets, a variety of sprinkles and sanding sugar, plates covered with parchment paper for applying sanding sugar, as well as the piping bags and an extra plate.
As you can see from the wreath, I decorated the cookies in different ways. I left some cookies really simple, with only one colour and no further details, and for some others I used other techniques.
I will now walk you through each of them:
For the simple cookies, I just outlined the cookie and then flooded immediately. I then shook it a bit, to even out the icing, and let it dry for 12 hours.
For the cookies with hearts, I outlined the cookie in the base colour and flooded it.
I shook the cookie, and once the icing was even, I piped dots in a different color. I then took a toothpick and traced a line going from the dot’s top to bottom…and a heart shaped appeared. I did this with all dots and then let the cookie dry for 12 hours.
For the cookies that have a single heart in the middle, I just added a heart-shaped sprinkle right after flooding.
For the cookies which have a border with sanding sugar, I first iced them as in the case of the simple cookies, and let them dry for 12 hours. After they were fully dry, I outlined them with royal icing, then immediately poured sanding sugar on top. I let the sanding sugar set (for about 30 minutes), then turned the cookie upside down to remove any extras.
You could use nonpareils instead of sprinkles using this same method.
I outlined some cookies with heart shaped sprinkles. In this case I proceeded just as in the case before, outlining the cookies after they were fully dry, and adding the sprinkles to the outlining icing.
For the wreath, I proceeded as with the simple cookies, but I let this one dry for 24 hours to make sure that the icing would not suffer any damage once placing the rest of the cookies on top of it.
After all cookies are decorated, you can start playing with them on top of the wreath, until you find a combination that pleases you. You can combine large and small cookies and stack some on top of the other, or combine a variety of small cookies.
Once you find a combination that you are happy with, glue the cookies to the wreath with royal icing. Let the icing set for 12 hours and your wreath is ready!
If you have extra cookies, you can place them in clear bags, tie them with a pretty ribbon, attach a couple of cute straws and give them as presents!
I hope that you like this tutorial and, please, do not hesitate to contact me by leaving a message in this post or contacting me at The Celebration Girl if you have any questions about the process or if you need any clarifications. Happy Valentine’s Day!
Thank you again, Marcela, for showing us how to make this incredible treat!!
Btw, here's the template. Click to enlarge.
Melissa from The Joys of Home Educating made these fantastic crayon hearts to give to her kids' friends for Valentine's Day. I think this is a terrific idea and my silicone heart molds are on their way right now from Amazon so I can make some for my daughter and her friends.
The best part is they are simple to do. Put your broken crayon pieces in silcone cupcake trays and place in the oven at 250 degrees for about 15 minutes. That's it!
And if you want specific crayon colors, you can buy crayons in single color boxes here at Amazon.
Look how cute Melissa's heart crayons turned out. If you want to dress yours up like Melissa did, we've got cute Valentine's Day printable bag toppers here free on our site.
To see Melissa's full tutorial head over to her blog The Joys of Home Educating. Thank you, Melissa, for the great idea!
Still looking for ideas for your Valentine's Day party, or just want to see what amazing parties, inspiration tables, and printables people have done? Well, take a look at these amazing parties from our main site.
Shawna B's Valentine's Day Party
Green Apple Paperie's Conversation Hearts Valentine's Day Party
Pamela S's Sweet Valentine's Day