Sugar Cube House Tablescape Centerpiece Recipes

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HEART-SHAPED SUGAR CUBES



Heart-Shaped Sugar Cubes image

Sugar cubes in fun shapes (like hearts) can be very expensive to purchase. Make your own and customize them in any color you love.

Provided by Susan (Between Naps on the Porch)

Number Of Ingredients 4

1/4 cup sugar
1/2 teaspoon water
Food Coloring (Optional I use Wilton Icing Color.)
Silicone mold in any shape you like (To save time use several molds)

Steps:

  • Measure sugar into a measuring cup
  • Add water
  • Add a teensy bit of food coloring (err on the side of too little) and stir well
  • If the color is too light, add a teensy bit more food coloring.
  • Once sugar and water are mixed well and the color is correct, press sugar into a silicone mold of your choosing. They come in all shapes and sizes.
  • Turn the mold over just above a plate and the cubes will fall right out.
  • Place plate with cubes in a freezer for 1-2 hours until they are well hardened. Once hardened they can be stored in a container in the refrigerator for future use.

TABLESCAPE CENTER PIECE MINI CAKES THREE WAYS



Tablescape Center Piece Mini Cakes Three Ways image

Provided by Sandra Lee

Categories     dessert

Time 1h45m

Yield 38 cakes

Number Of Ingredients 8

Nonstick cooking spray
Flour, for dusting
1 (18.2-ounce) box vanilla cake mix
1 1/4 cups buttermilk
1 (16-ounce) can vanilla frosting
2 cups confectioners' sugar, divided
1 to 2 tablespoons lemon juice
Red and blue food coloring

Steps:

  • Preheat the oven to 450 degrees. Spray the mini brioche tins with nonstick cooking spray. Lightly dust with flour and place on a sheet tray. Line cupcake tin with white paper liners.
  • Prepare the cake mix according to package instructions, substituting the buttermilk for the water in recipe. Fill the brioche tins and cupcakes 2/3 of the way to the top. You should get about 18 cupcakes. Bake, rotating pans halfway, until tops are golden and a toothpick inserted in the center comes out clean. Brioche tins will take about 8 to 10 minutes, cupcakes will take 12 to 15 minutes.
  • Remove from the oven and cool 5 minutes before unmolding and cooling completely on a wire cooling rack.
  • To make the poured icing for mini fluted cakes: Combine 1/2 cup confectioners' sugar with enough lemon juice to form a thin glaze about the consistency of syrup. Dye with equal amounts of red and blue food coloring until the desired lavender color is reached. Place the cakes upside down on a cooling rack fitted inside a sheet tray. Pour the icing over the top of the cakes, allowing it to drip down the sides and completely coat the cake. Allow to set up.
  • Meanwhile, mix enough of the confectioner's sugar (1/4 to 1/3 cup) for the icing to thicken; it should be about the consistency of pancake batter. Add an additional drop or 2 of each food coloring to deepen the color. Place the icing in a small zip top bag and snip the corner. Pipe just over the top of the fluted cake, allowing it to drip down the sides.
  • To make the frosting for the cupcakes, combine the can of vanilla frosting with enough of the remaining confectioners' sugar to stiffen slightly and allow the frosting hold a shape when piped. Color with equal amounts of red and blue food coloring to the desired lavender color. Place in a pastry bag or a resealable zip top bag fitted with a round pastry tip. Put 12 cupcakes into lavender cupcake covers. Pipe the frosting on top, holding the tip just above surface of the cupcake and raising slightly as you squeeze to form a ball of frosting.
  • To assemble: Place the cupcakes evenly spaced on the largest bottom tier and top each with a small sprig of lavender. On the middle tier arrange the fluted cakes evenly. On the top tier place 4 store bought petit fours. Once on the table, sprinkle the whole stand with edible glitter.

TABLESCAPE CENTERPIECE: FORTUNE BUSH



Tablescape Centerpiece: Fortune Bush image

Provided by Sandra Lee

Time 6h

Yield 1

Number Of Ingredients 6

4 (3-ounce) boxes fortune cookies
2 (12-ounce) bags white chocolate chips
4 cups confectioners' sugar
3 tablespoons meringue powder
2 tablespoons lemon juice
1/3 to 3/4 cup warm water

Steps:

  • Line 2 sheet pans with wax paper, unwrap all the fortune cookies, and pour the sanding sugar into a shallow bowl.
  • In a glass bowl in the microwave, melt 1 bag of white chocolate chips in 30 second intervals, being sure to stir the chocolate frequently. When completely melted, dip half of the fortune cookies from the pointed end and the other half from the rounded end. Dip in the bowl with purple sanding sugar while still wet. Place on the wax paper-lined sheet pans and allow to set up.
  • To make the royal icing, beat together the confectioners' sugar and meringue powder with the lemon juice. Slowly add in the water until smooth and thick (the icing should not be runny).
  • To assemble, cover the styrofoam cone with craft paper, using tape to secure. Start on the bottom row with the cookies dipped from the rounded end. Put a dollop of royal icing on the back of a cookie and press gently against the cone. Hold for a few seconds. Repeat around the base. Allow icing to set 5 minutes before continuing to the next row. (To help secure each cookie you can also use toothpicks inserted into the cone through the fold in the middle of each cookie.) Using cookies dipped from the pointed end, adhere around the cone above the first row in the same manner. Repeat, alternating rows between cookies dipped on the rounded and pointed ends, allowing each row to set for 20 minutes in between. Don't worry if they don't line up perfectly, the spaces will be covered later with ribbon. When complete, stick 2 cookies together with icing and place on the very top. Allow to dry for a few hours.
  • To finish, using purple satin ribbon, start at the top and make loops by securing into the empty spaces with the pearl-topped pins. Scatter the violets throughout, securing to the cone in the same manner. Gently place atop a cake stand in the center of your table.

FAUX MARBLE POURED SUGAR CENTERPIECE



Faux Marble Poured Sugar Centerpiece image

Provided by Food Network

Categories     dessert

Time 40m

Yield 1 poured sugar centerpiece

Number Of Ingredients 4

3 .3 pounds (1.5 kilos) sugar
2 ounces (60 grams) vinegar
11 .5 ounces (325 grams) water
Food color liquid - assorted colors

Steps:

  • This is a very simple technique for making an impressing centerpiece. First, design your centerpiece. I drew 3 artistic shapes onto cardboard and then cut out the shapes to make templates. Roll out the PlayDough and cut long ropes that are about an inch wide and 1/2-inch deep. Place a silpat baking mat on a baking sheet. Using the template as a guide, recreate the shape with PlayDough formed directly on the baking sheet.
  • I also used concentric circles to form all of the base pieces of the centerpiece. I used 2 (12-inch) cake rings, a 10-inch ring, and an 8-inch ring. Lightly coat the inside of each ring with vegetable cooking spray. Set the rings on baking sheets covered with silpat baking mats. Now you are ready to cook the sugar.
  • Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. When the sugar has cooked, add the color. I used a whisk to mix in some white color. Then, I added red but I did not mix it completely. Let the heat of the sugar mix the red.
  • Immediately pour the marbled sugar inside the cake rings and inside the PlayDough forms. Allow the sugar to cool completely.
  • To stick the sugar pieces together, use a blow torch. The process is using the flame to gently melt the place where the 2 pieces will be joined. I "glued" my largest upright piece to my largest circle. Make a few passes with the flame and you will see the sugar start to melt. Use that process to put all of the pieces of the centerpiece together.

TABLESCAPE CENTERPIECE - CANDY CASTLE CAKE



Tablescape Centerpiece - Candy Castle Cake image

Provided by Sandra Lee

Time 5h20m

Yield 1 cake

Number Of Ingredients 48

Nonstick cooking spray, for pans
All-purpose flour, for pans
2 (18.25 ounce) boxes yellow cake mix
7 tablespoons unsalted butter, softened
6 eggs
2 1/2 cups buttermilk
Nonstick cooking spray, for pans
All-purpose flour, for pans
2 (18.25 ounce) boxes yellow cake mix
7 tablespoons unsalted butter, softened
6 eggs
2 1/2 cups buttermilk
2 cups confectioners' sugar
1 1/2 tablespoons meringue powder
1 tablespoon lemon juice
1/4 to 1/3 cup warm water
2 (16-ounce) cans white frosting
2 cups confectioners' sugar
1 1/2 tablespoons meringue powder
1 tablespoon lemon juice
1/4 to 1/3 cup warm water
2 (16-ounce) cans white frosting
5 sugar cones
1/2 cup piping gel
1/4 cup pink and orange nonpareil sprinkles
1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores)
Cornstarch, for rolling fondant
18 pink candy coated licorice candies (recommended: Good and Plenty)
12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles)
3 orange sour candies (recommended: Starbursts)
5 orange candies (recommended: Spree)
4 strawberry candies (recommended: Starbursts)
5 cherry candies (recommended: Starbursts)
51 white candy coated gum (recommended: Chiclets)
21 orange segment jelly candies
5 sugar cones
1/2 cup piping gel
1/4 cup pink and orange nonpareil sprinkles
1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores)
Cornstarch, for rolling fondant
18 pink candy coated licorice candies (recommended: Good and Plenty)
12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles)
3 orange sour candies (recommended: Starbursts)
5 orange candies (recommended: Spree)
4 strawberry candies (recommended: Starbursts)
5 cherry candies (recommended: Starbursts)
51 white candy coated gum (recommended: Chiclets)
21 orange segment jelly candies

Steps:

  • Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess.
  • In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack.
  • Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use.
  • To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly.
  • Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting.
  • Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake.
  • Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.
  • Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess.
  • In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack.
  • Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use.
  • To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly.
  • Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting.
  • Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake.
  • Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.

VANILLA BEAN SUGAR CUBES



Vanilla Bean Sugar Cubes image

Provided by Janet Johnston

Yield 16 cubes

Number Of Ingredients 3

4 Madagascar vanilla beans
3 cups white sugar
1/4 cup pure Madagascar vanilla extract

Steps:

  • Preheat the oven to 275 degrees F.
  • Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder.
  • In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines.
  • To "round" the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar!

ELEGANT SUGAR CUBES FOR TEA-TIME



Elegant Sugar Cubes for Tea-Time image

It is so easy to transform plain old sugar cubes into something beautiful. These look so pretty on the table for a tea or other special occasion. Even the kids can help! Time is approximate - depends on how elaborate you want to make these.

Provided by Annisette

Categories     Low Protein

Time 15m

Yield 1 cup

Number Of Ingredients 4

1 cup confectioners' sugar
3 teaspoons hot water
food coloring
sugar cube

Steps:

  • Mix the confectioners sugar and water.
  • Add 1 or 2 drops of food coloring to tint the frosting the color you desire. You can use red for roses, blue for forget-me-nots, green for leaves - or whatever colors or designs you want!).
  • Scoop some of the icing into a decorating bag, fitted with the tip of your choice.
  • Make tiny flowers and leaves on your sugar cubes, or create your own designs.

Nutrition Facts : Calories 466.8, Fat 0.1, Sodium 1.5, Carbohydrate 119.5, Sugar 117.5

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