Hope you’re enjoying the nice summer weather – with wickedly hot days and blissful evening thunderstorms! I’m saying this in a somewhat sarcastic tone as I think about needing to haul the enormous tree limb that came down the other night during one of those “blissful” storms 🙂
Peachie and I had the pleasure of baking an array of wedding treats for a long-time family friend. After reconnecting with my father several months ago, our friend became interested in our business and in the possibility of us baking for his stepson’s wedding in Cleveland. We’re thrilled that this possibility turned into reality!
As we went through the ordering process, I got to know Nate for the first time and hear all the stories from happy days past. I was so encouraged by his enthusiasm for our treats and amazed at his desire to do whatever he could to make his stepson (Rich) and stepson’s fiancée’s (Cary) day special.
The wedding colors were coral, bright green, yellow, and ivory – some of my all-time favorite colors to work with! With this information, we then chose the treats based on seasonal fruit (peaches), vegetables (zucchini), and flowers (roses).
The dessert table consisted of the following treats:
Tropical Zucchini Breads
with Rum Glaze & Toasted Coconut
We had three neat projects with this order. The first was with making candied rose petals. Now, our Orange Creamsicle Cookies are delicious and in no need of “help” once they’re in your mouth. But, we thought that a bit of embellishment would serve as a catalyst to the devouring process 🙂 The rose petals seemed a natural choice for embellishment with their coral undertones highlighting the orange in the cookies. And, as luck would have it, our peach-colored roses started blooming at the beginning of June, just as we were beginning the baking.
Before starting this project, I did some cursory research and came away with a few requirements. I wanted the roses to retain their shape (some recipes call for dipping in hot syrups – delicate flowers and hot liquids don’t mix), be sweet to the taste (needed to apply sugar) but that would dry properly, and not run the risk of salmonella (some recipes call for regular egg whites). I decided on the directions from the article on Tori Avey’s site, The Old Fashioned Way: Sugared Roses. I had never thought about using pasteurized egg whites before but this saved the day – allowing me to maintain the petal shape, properly apply sugar, adequately dry, and be safely edible for enjoyment by all.
The only tools needed were scissors, a synthetic bristled paint brush, pasteurized egg whites, granulated sugar, and, of course, homegrown, unsprayed rose petals. The basic steps are:
1) Snip off the yellow tip of each petal (where it attaches to the stem).
2) Use the paint brush to wet each petal (front and back) with egg whites.
3) Coat front and back of petal with sugar.
4) Let petal dry on parchment paper or SILPAT mat overnight.
5) Store in airtight container. I froze the container until I needed them with success.
The second neat project was learning how to emboss signs using stamps, clear ink, colored powder, and a special heating tool. I had gone into Paper Source, list in hand, looking for items needed for another decorating project, and found myself in the stamping section, bewildered. There were a number of possibilities – why would anyone need a slow-drying ink?
A friendly employee came by to see if I needed help, but she asked if I knew how to emboss. Over the years, I’ve become more comfortable with telling someone when I don’t know something and especially, in this instance, I was so happy I did. She showed me how to do it, and it’s awesome! Go into your local Paper Source and ask someone today!
The stamping takes just seconds and the effect is so professional. The heating tool makes all the difference, akin to a hairdryer, it puts off a great deal more heat actually melting the “ink” and creating the raised profile. So cool! I was so excited to use this technique on the wedding dessert table signs. Doesn’t it elevate a simple sign?!
The third project was spray painting a dessert stand and sign holders. I know, I know, anyone can spray paint. But, honestly, I never had. I never really had a reason to. But, with this project, using the spray paint allowed me to bring some cohesion to all the dessert table elements and it was a lot of fun. The only problem was the trigger-happy restlessness that I had afterwards (I can see why graffiti is so prolific). But, I promise to restrain myself and wait for the next project 🙂
Much more than the things I learned and the fun I had, I was so thankful to work with Nate to help him create a memorable gift, his unique contribution to the happiness of special people in his life. Wow! I am thrilled and humbled all at once to be a part of that.
corrie @ Peachie’s Treats