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Homemade Chocolate Ice Cream

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Triple-Tier Flower Cakes

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White-Chocolate Fondant

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Angel Hair Nests

Other Ideas:
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Angel-Food Cake Roulade with Salted Caramel Cream

Ingredients
  • Vegetable-oil cooking spray
  • 2/3 cup cake flour
  • 1/2 cup granulated sugar
  • Pinch salt
  • 2 tablespoon unsalted butter
  • 1/4 cup plus 2 tablespoons whole milk
  • 6 large egg whites, room temperature
  • Confectioners' sugar for towel
  • Salted Caramel Cream
  • 1/2 pound rolled white fondant
  • Confectioners' sugar or cornstarch, for surface
  • 2 tablespoons cocoa powder, for dusting
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Cherry-Blossom Princess Cake

Ingredients
  • Vegetable-oil cooking spray
  • 1 1/4 cups cake flour (not self-rising), sifted
  • 6 tablespoons almond flour, toasted
  • 1/2 teaspoon salt
  • 6 large eggs
  • 4 large egg yolks
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon powdered gelatin
  • 2 1/2 cups heavy cream (preferably 40% fat)
  • Rose-pink food coloring
  • Simple Syrup
  • 1/4 cup kirsch (cherry brandy)
  • 1/2 cup cherry preserves
  • Pastry Cream
  • 1 pound fondant, tinted pale pink
  • Cherry blossoms, plain and sugared, for decoration
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White Orchid Cake

Ingredients
  • One each 7 3/4-by-5 3/4-inch, 10 3/4-by-7 7/8-inch, 13-by-9 3/4-inch, and 16-by-12 3/4-inch oval cake tiers, each set on corresponding-size 3/16-inch thick foam-board oval, trimmed, split, and filled to a 4-inch height
  • Cornstarch, for rolling
  • 15 pounds rolled fondant
  • One oval silver tray
  • Twenty-six 4 1/8-inch-long 1/4-inch-diameter wooden dowels
  • 1/2 recipe Royal Icing Recipe
  • One 2-gram container Gold Pearl pearl dust
  • One 1-ounce bottle pure lemon extract
  • 8 to 12 cattleya orchids
  • 8 to 12 two-inch-long white florists' wires (20 gauge)
  • Fondant amounts (approximate): For the 7 3/4-by-5 3/4-inch tier, 2 pounds; 10 3/4 -by-7 7/8-inch tier, 3 pounds; 13-by-9 3/4-inch tier, 4 pounds; 16-by-12 3/4-inch tier, 6 pounds.
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Fondant Teardrops

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Mini Angel Food Cakes

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