Tablescape Centerpiece Fortune Bush Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLOWER AND ICE CENTERPIECE



Flower and Ice Centerpiece image

Provided by Food Network

Categories     dessert

Time 38m

Yield 1 serving

Number Of Ingredients 5

2 bain marie or metal cylindrical containers or bowls, one 3 inches smaller in diameter than the other
Lots of ice cubes
Water
Fresh flowers like roses, lilies, and some smaller blooms, like delphinium or phlox
Twine

Steps:

  • Place ice cubes in a 1-inch layer at the bottom of the larger bain marie. Place the smaller bain marie inside of the larger and start layering ice and flowers. Pour a layer of ice then lay flowers in around and up the wall and secure them in place with more ice cubes. More flowers looks better than less once it's frozen, plus try to place them near then outside wall versus the inside wall.
  • Once filled, use twine to tie the two containers together tightly. Fill the gap between the 2 containers with water and place it in a pan then freeze it overnight. The next day, remove the twine and heat the inside container with a torch or warm water and slowly try to spin it back and forth to remove it. There may be suction, break it with a thin knife. Then warm the outside container and remove it to reveal your flower ice sculpture. Return it to the freezer until you are ready to use it for display. Wrap the base in a white cloth napkin and place it on a serving tray to catch any water that melts while it's on display. Fill with scoops of sorbet, ice cream, or ice cubes for drinks.

SUGAR CUBE HOUSE (TABLESCAPE CENTERPIECE)



Sugar Cube House (Tablescape Centerpiece) image

Provided by Sandra Lee

Time 1h30m

Yield 1 house

Number Of Ingredients 5

2 (1-pound) boxes sugar cubes
1 (10 1/2-ounce) bag mini marshmallows
1 (6 1/2-ounce) bag round white candies (recommended: Life Savers)
1 (16-ounce) can white frosting
3 (1 1/4-ounce) packages white chewy candy (recommended: Mentos)

Steps:

  • Draw a 7 by 7-inch square in the center of 1 piece of the foam core board as a guide for the foundation of the house. Start gluing the sugar cubes around the outline with either the hot glue or royal icing. Make sure to leave a space for the door and once you get to the third level of cubes, leave space for 2 windows on each side. Once the sides are 5 to 6 inches high, arrange the sugar cubes in a pyramid pattern on 2 ends of the house to form the pitched support walls for the roof.
  • Cut the second piece of foam core to form a 10 by 10-inch square and score it down the middle. Bend it in half to form a peaked roof and glue it to the top of the house. Decorate the roof with the marshmallows or round white candies.
  • Fill the pastry bag or resealable bag with some of the frosting and use it to fill in any gaps in the house or on or around the roof.
  • Use any remaining sugar cubes, round white candies, white chewy candies, or marshmallows to adorn the house or make decorations (trees, bushes, fences, or snowmen) around the house on the foam core board. Use extra icing to create snowdrifts around the house. Place the battery operated votive light inside the house to illuminate it.

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.

More about "tablescape centerpiece fortune bush recipes"

12 TABLESCAPES: ONE FOR EACH MONTH OF THE YEAR - BETWEEN NAPS …

From betweennapsontheporch.net
Estimated Reading Time 2 mins
Published Jan 7, 2016


HOW TO CREATE A STUNNING FALL TABLESCAPE: IDEAS AND INSPIRATION
Fall Tablescape Ideas for Different Occasions. Not all fall gatherings are the same, and your tablescape should fit the occasion. Here are some easy autumn tablescape ideas for different …
From wmdesignhouse.com


40 INSPIRING BLUE CHRISTMAS DECORATIONS - THE GARDEN STYLE
Oct 24, 2024 14. Blue and Silver Dining Tablescape; 15. Blue Frosted Pinecones; 16. Blue and White Ornament Garland; 17. Blue Throw Pillows and Blankets; 18. Blue-Themed Bedroom …
From thegardenstyle.com


THANKSGIVING INSPIRATION: A CORNUCOPIA OF 20+ TABLESCAPES, …
Nov 1, 2023 Find a cornucopia of Thanksgiving inspiration with tablescapes, centerpieces and DIYs for your Thanksgiving feast! You’ll find blooming pumpkins, Indian corn vases, quick and …
From homeiswheretheboatis.net


EASY FALL TABLE CENTERPIECE WITH NATURAL ELEMENTS
Sep 30, 2015 A rustic glam Fall Dining Room Tablescape and easy Fall Table Centerpiece! Make this elegant centerpiece with rustic pheasant feathers and shimmery glam silver dollar …
From settingforfour.com


TABLESCAPE CENTERPIECE CANDY CASTLE CAKE RECIPES
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 …
From tfrecipes.com


BLOOMING COLOR CENTERPIECE RECIPE - FOOD NETWORK
Tablescape Centerpiece: Fortune Bush. 👩‍🍳 What's Cooking. Classic Thanksgiving Sides. Showstopping Turkey Recipes. Festive Dessert Ideas. ... Chocolate Balloon Centerpiece Recipe;
From foodnetwork.com


COLONIAL WILLIAMSBURG APPLE TREE TUTORIAL - BETWEEN …
Dec 27, 2010 Welcome to the 101st Metamorphosis Monday! Merry Christmas and Happy Holidays! I hope your holidays have been wonderful! Recently, I created a Colonial Williamsburg style, apple tree centerpiece for our …
From betweennapsontheporch.net


TABLESCAPE CENTERPIECE: FORTUNE BUSH | RECIPE | TABLESCAPES
May 16, 2014 - Get Tablescape Centerpiece: Fortune Bush Recipe from Food Network. May 16, 2014 - Get Tablescape Centerpiece: Fortune Bush Recipe from Food Network. Pinterest. …
From pinterest.com


8 SPRING-SUMMER TABLE SETTINGS WITH FLORAL CENTERPIECES
May 14, 2020 Sharing 8 Spring-Summer Table Settings with Floral Centerpieces for this week's Tablescape Thursday.
From betweennapsontheporch.net


EASY OUTDOOR TABLESCAPE – TWO WAYS - CRAFTBERRY BUSH
Jul 15, 2024 As the centerpiece I used this little planter with herbs. I love how these look in this little tub and the fragrance of the herbs when you’re sitting at the table. I used melamine …
From craftberrybush.com


FORTUNE BUSH - PUNCHFORK
Join Our Community Discover new recipes, share them with family & friends, and build your own curated collections from over 300k ideas.
From punchfork.com


OUTDOOR FALL TABLESCAPE USING DRIFTWOOD, HERBS + SUCCULENTS
Sep 21, 2017 I used driftwood, lots of herbs, succulents, fruits and dried hydrangeas to create a rustic tablescape. The plaid throw anchors the table and gives it that much needed cozy, fall …
From cityfarmhouse.com


7 WAYS TO MAKE A TABLESCAPE USING WHAT YOU ALREADY HAVE - THE …
1 day ago One of the best parts about the holidays is sharing a homemade meal with those you love. If you're the one hosting the gathering, then you know how special the holiday table …
From thespruce.com


EASY SPRING TABLESCAPE - CRAFTBERRY BUSH
Mar 29, 2024 THIS tablescape was so pretty. With a delicious brunch idea…:) On THIS tablescape, I share how to use grocery store flowers to make these pretty arrangements. And …
From craftberrybush.com


TABLESCAPE CENTERPIECE: FORTUNE BUSH RECIPE | SANDRA LEE | FOOD …
Get Tablescape Centerpiece: Fortune Bush Recipe from Food Network
From foodnetwork.cel28.sni.foodnetwork.com


Related Search