Cherry Blossom Macaron Cake I made for the event.
Here is the second set of goodies I made for Bestie’s Surprise Wedding which I first posted about two weeks ago in the Cherry Blossom Macaron Cake Tutorial. I made 60 of these bridal bears to be given out as guest favours. They were placed on long skewers and wrapped individually inside clear plastic bags with the intention that it would be easy for guests to take them home. However, they were all consumed before the end of the event and of course, I was delighted.
Below, I’ve included the photos of how they looked like wrapped on the sweet table. I hope you can make good use of the recipe and template as well.
Until next time.
XOXO,
Mimi
“The event is over here guys, come on in”
Tent curtain floral decorations.
My bridal bears on display in a vase.
This is what petals of a dozen roses look like.
And this is what it was used for.
Let’s party!
Bear Macaron Instructions:
Before you start decorating your bears, you’ll need to make the bear macaron shells first. Here’s the link: Bear Macaron Recipe & Tutorial. After baking, wait until the shells are completely cool and dry before attempting to decorate them.
Here’s a short video showing you how I did it:
Royal Icing Sugar Flowers
♥ INGREDIENTS:
Makes about 200 mini sugar roses
– 50 grams icing sugar
– 5 grams water
– 1 tsp meringue powder
♥ INSTRUCTIONS:
1. Whisk together meringue powder and icing sugar.
2. Using a small water bottle, gently spritz the 5 grams of water into the mixture. (It helps to pour in a few drops into the mixture first and then blend. That will help keep the powders from flying everywhere in the beginning.)
3. Blend together with a mini spatula. (Whisks won’t work since the mixture becomes very firm and will be hard to pull out of the whisk body.)
4. Spritz the mixture with water until it becomes firm and malleable but still able to hold its shape after a few seconds. The goal is to have an icing firm enough to retain its shape after piping but still soft enough to be pushed out of a piping tip. It’s a very fine line so keep testing it here and there. Add more water if the mixture is still too hard. If it becomes too runny, add more sugar.
5. On parchment paper, use a Wilton Star #16 piping tip to pipe out the roses in a circular fashion (see video).
6. Wait for roses to dry (minimum of 6-8 hours) before using. They are very delicate when wet.
Small Batch of Edible Glue for applying Roses
♥ 20 grams icing sugar
♥ 1 1/2 tsp. of meringue powder
♥ water in a spritzer bottle
Combine the dry ingredients in a glass bowl. Spritz the water onto the dry ingredients a little at a time and then blend everything together until you reach a thick consistency. If it’s too runny, add more sugar. A spritzer is great for controlling the amount of water you are adding at one time.
Bear Macaron Template
Use this tutorial to make the bear macaron shells: Bear Macaron Recipe & Tutorial.
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Charlene Ann Weigel says
How or where do you get rose water or essences
Mimi says
You can buy it at craft stores like Michaels or gourmet food/baking shops. Alternatively, it is super easy to pick one up at any Mediterranean grocery store and it’s so much cheaper there! I was also able to find it in the ethnic aisle of a big grocery chain. (I live in Vancouver so it’s easier since it’s so multi-cultural here.) Lastly, Amazon is a great place to look if you don’t have those type of stores in your town.
XOXO
Mimi