When I took a break from macarons last month, the plan was to use the spare time to experiment with the inspiring royal icing and sugar paste decorating ideas from Peggy Porschen’s beautiful book, Romantic Cakes. But procrastination got the upperhand and the month went by without any form of sugar crafting. It was only early this week that I finally went to the store and bought some sugar crafting supplies.
These miniature cakes are 3″ across and 2″ tall, made up of Victoria sponge sandwiched with raspberry jam and vanilla buttercream, covered with a thin layer of marzipan and another thin layer of white sugar paste.
The royal icing butterflies and sugar paste flowers were attached to the cakes with royal icing and the tiny royal icing green leaves piped on last.
The butterflies were made 4 days ahead of time and the roses 2 days in advance since these had to dry before they could be used.
The wet and humid weather we’ve been having here this week did not help the drying process at all. I’ve found that sugar paste dries fine with air-conditioning, but once it’s brought back to a non air-conditioned environment, the paste starts to absorb moisture and turn slightly soft again. I’m beginning to think that the humid climate here is not suitable for sugar crafting unless one works and keeps the end product in an air-conditioned space. (Update: The sugar paste has finally dried after 3 days.)
While the cake, buttercream and marzipan tasted really good, I don’t think I’ll be making sugar paste cakes on a regular basis. It seems such an awful waste to chuck away all the pretty decorations, which had been so painstakingly made, just to get to the cake beneath.