werkpress

Iyana Mathews

Simple DIY Watermelon Fans Tips And Ideas.

Keep the children cool this late spring with this Paper Fan Watermelon Craft for Kids! This paper fan make is anything but difficult to make utilizing just a couple of basic materials.

GENDER REVEAL MACARON CAKE RECIPE.

This Gender Reveal Macaron Cake is a smashingly fun way to make an announcement! Smash the white chocolate shell to reveal a mini-macaron cake (either pink for girl, or blue for boy).

To make this macaron cake, you will need to bake 4 extra-large macaron shells, and fill with buttercream and ganache. For the shell to be smashed, you will need to make it with melted white chocolate that’s been hardened in an extra large silicone mould. I used the bottom portion of an extra large cupcake silicone mould.
Have fun baking it, and have an awesome Gender Reveal party.

Ingredients

For Shell

500g of White Chocolate
Extra Large Silicone mould

For Macaron Shells

Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring (pink or blue)

For Buttercream

70g of Buttercream
30g of Icing sugar
Food colouring (pink and blue)

For Chocolate Ganache

30g of Dark Chocolate
30g of Heavy Cream

Optional for decor

Edible Flowers/Fake Flowers

Directions

For Shell

Melt the white chocolate
Coat the silicone mould with white chocolate. If your chocolate is too runny, do it in two steps. First, do a thin coat and let it harden in the fridge. Then, do a second coat of chocolate that’s thicker and cool in the fridge.
Once hardened, gently remove it from the mould and keep it cool in the fridge.

For Macaron Shells

Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
Sift the almond flour and icing sugar to the meringue.
Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Add a few drops of blue or pink food colouring. Continue until you get a molten-like mixture and it drips down like a ribbon when lifted.


Pipe out shells 9cm in diameter onto baking tray lined with parchment paper. This is optional, but you can choose to start piping from the centre and spiralling outside for shells with swirled pattern. TIP: Draw circle templates before hand to get evenly sized shells.
Tap the baking tray against the counter to knock out the air bubbles in the shells. Let the shells dry in a non-humid place. You should be able to touch it gently with the tip of your finger without it sticking.
Bake in a preheated oven at 150°C for approximately 20 minutes. You might need to adjust the baking time depending on your oven. Let macarons cool completely before removing from baking paper.

For Buttercream

Cream the butter and icing sugar using an electric mixer.
Beat until it is light and fluffy.
Scoop one tablespoon of the buttercream and set aside. To the remaining, add the food colouring (either pink or blue depending on the gender), and mix till well combined.
To the buttercream that you set aside on step 3, add food colouring. If you’ve made pink in step 3, then make blue in step 4, and vice versa.
Transfer to piping bags with star tips.

For Chocolate Ganache

Heat up the heavy cream till it starts to froth.
Pour over dark chocolate chips and mix till they are melted and well combined.
Transfer to a piping bag and cool in the fridge before using.

To Assemble

Pipe some ganache on a cake board and place a macaron shell (face up). Pipe the coloured buttercream around the circumference, and fill the center with chocolate ganache. Repeat for the other shells.
On the top most macaron shell, decorate with some buttercream and flowers.
Cover the macaron with the white chocolate shell.
Decorate the shell with buttercream and flowers.
Keep refrigerated.
For the gender reveal, smash the cake with a baking pin or a butter knife!

Read Previous

Chinese Sausage Fried Rice.

Read Next

CHOCOLATE LOVERS FRUIT DIP RECIPE.