To embellish, or not to embellish? My other half has very strong opinions on the matter. He feels if it can't be eaten, it has no business on a cake. It's not that they can't be eaten, they are 'edible' after all. Palatable? Well, there is where my argument fizzles. For all the visual impact 'edible' embellishments provide, edible, does not necessarily translate to palatable.
I have yet to find a commercial fondant that I truly enjoy, add gum paste to the mix and it becomes even less palatable. I have heard good things about Marshmallow fondant, but I have yet to try it (#12 on my ever growing list). Still, my view is, if it adds visual impact, embellish away - as long as it does not compromise food safety.
I used the Karen Davies brooch mould for the smaller brooches and the Baroque for the larger, featured piece. I just love the way these Sugar Brooches turned out and can't wait to make more for a future cake or cupcakes. I'll use modelling chocolate - edible and palatable!
For today's post, I am treating them as jewellery and have used a 50/50 fondant/gum paste mix. I played around with a few finishes and colours and chose to feature this lot. Here's a pictorial on how I made them:
Paula Kelly-Bourque says
These are beautiful! The last photo, bottom left really makes me think that it is a real *Mother of Pearl* brooch. You did an amazing job with these your first time at it. WOW!
Marian (Sweetopia) says
These are really cool - I love them!
I Sugar Coat It! says
Thanks, Paula! I really enjoyed playing with different finishes. Lustre dust is addictive.
I Sugar Coat It! says
Thanks for stopping by, Marian!! I can picture them on future cookies :-).
michele @i-heart-baking says
WOW, these brooches are amazing!
I Sugar Coat It! says
Thanks, Michele!