I admit these were a bit of a failed fondant flower experiment. I had some leftover orange colored fondant and was briefly in love with the idea of making tiger lilies.
To round out the tiger theme, I made chocolate/vanilla tiger striped cupcakes to go under the orange flower blobs.
I think they look like demented crabs. They can join the demented goat lamb and demented pink bunny baked good club.
I formed the lily petals by rolling out the fondant and cutting out the petal shapes with a sharp knife. Then I rolled small pieces of the fondant into the stamen shapes and painted the accents with black paste food coloring. The round tiger pattern toppers were created with a round cutter and adding strips of black colored fondant.
These pictures remind me I really need to take a gum paste class one day in the future. As for the tast. The cupcakes and frosting were great but asking anyone to eat this much fondant is masochistic.
Tiger Lilly Cupcakes with
Orange Buttercream Frosting
For the Tiger Cupcakes:
I made a 1/2 batch each of Magnolia Bakery's chocolate and vanilla cupcake recipes and then used this great tutorial from on how to create the tiger stripes.
For the Orange Buttercream Frosting:
I used Magnolia Bakery's recipe for Vanilla Buttercream and added 1 teaspoon of orange extract and a smidge or orange food coloring.
For Homemade Marshmallow Fondant:
- 1 bag (14 oz) marshmallows (minis melt easier but you can use regular sized ones as well.)
- 2 tablespoons of water
- 1 pound of powdered sugar
- Crisco or shortening
- plastic wrap or cling film
- Gel or paste food coloring
- Cover the inside of a heat safe bowl, a wooden spoon, your mixer's bowl and the dough hook attachment with Crisco or shortening.
- Place marshmallows and water in the bowl.
- Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
- When the mixture is the consistency of Marshmallow Fluff, transfer it to your mixer fitted with the dough hook and mix in the powdered sugar one cup at a time until the fondant is formed..
- Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
- Dump the fondant on the sugared surface and knead the fondant adding more powdered sugar if needed to make it less sticky.
- Separate the fondant into different parts and color as desired by adding a few drops of gel colors at a time and kneading it in until the color is evenly distributed and you get the color you want.
- Wrap each piece in plastic wrap until you use it.
- Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.