To package, I loved to use the 4X4 clear view boxes from Paper Mart. You don't want to hide these mini works of art, they can really be a big part of your table presentation. You can buy the small doilies {you will need two sizes 3.5 & 6 inch approx.} at any craft store. Last but not least, styrofoam board. Again, you can buy it at at any craft store. It needs to be pretty thin, somewhere between 1/4 and 1/2 inch thick is good, cut into 4" squares. This gives the water tube something to stick into and gives the flowers a lot of support.
Ok, a couple of tips. If your cakes get too brown you can always make a simple powdered sugar glaze and spoon over the tops of the cooled cakes. {use about 2 cups of powdered sugar and add milk on teaspoon at a time until it reaches a good spooning consistency, it can't be too thin or it will just soak in so practice on one cake adjusting the water a little at a time until it just sets on top} This also helps, if the cakes stick to the pan a little, glaze can hide a lot and it really just makes them even prettier. Another thing, if you don't want the flowers to touch the top of the cake you can use a small cupcake liner as a barrier. Just cut a small X with scissors in the bottom of the liner, poke the water tube through the hole, slide the liner up and gather around flowers.
The assembly will go like this:
- bake your cakes, allow to cool completely
- glaze your cakes if desired and let set until dry to the touch
- fill and cap water tubes, carefully poke flowers through the tube lid
- set up clear view boxes and line the bottom of each box with a 6 inch doily, top doily with styrofoam board cut to fit. The sides of the doily will come up the sides of the box slightly to cover a portion of the styrofoam. Top styrofoam with another 3.5 inch doily attached with double sided tape.
- set cake in box and press flowers through center of cake until the water tube is secure in the styrofoam.
- close up boxes and decorate with ribbon, tags or whatever else your little heart desires.
what is the shelf life of these, meaning....if my wedding is on a sunday, when should I start baking these to keep fresh- the cake, not the flowers?
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