Las Vegas Centerpiece Recipes

Steps:

• Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Add 2 to 3 drops of the white food color mixing gently to make the sugar opaque. Add 2 to 3 drops of blue food color, do not mix completely. This centerpiece uses a 12-inch ring, a 10-inch ring, 2 (8-inch) rings, and a 4-inch cake ring. Spray each cake ring with vegetable cooking spray. Place the 12-inch ring on the baking sheet lined with silpat (a silicone baking mat). Then place the 8-inch ring inside the larger ring so that the sides touch. This will leave a crescent shape inside the 12-inch ring. Place the remaining cake rings on the baking sheet. Pour the sugar into the crescent shape (including the circle beside the crescent shape) and all of the cake rings completely filling the circles until they are about 1/4-inch thick. Reserve a small amount of sugar and pour on a second silpat lined baking sheet in a free form. This will be used to "glue" the centerpiece together. When the sugar has cooled, which will take 10 to 15 minutes, remove it from the rings. Break the free-formed piece into small pieces and place in a heatproof glass bowl. Use a clean towel dipped in white vinegar to clean any remaining cooking spray from the edges of the sugar circles and moon piece.
• Use the melted sugar to "glue" the Magic Flowers into your desired positions all over the moon and the base it rests on. Now, the centerpiece is ready to accept the Celebration Cake. Jacques' tips: The ideal work surface for this centerpiece project is silpat placed on top of a piece of marble or granite. Stainless steel as a surface will absorb the heat and expand/contract with the temperature changes. If you do not have marble, work on a wood surface instead. Silpat will keep the surface of the sugar shiny. If you work on parchment paper, the sugar surface will be matte. Assemble the cake and centerpiece: Use a serrated knife to slice the cake into 3 layers. This task will be easier if you use a turntable. Flavor 1/3 of the buttercream with raspberry jam, to taste, and use this as a filling. Set the first cake layer on the cardboard cake circle. Douse the layers with some of the Simple Syrup. Apply the raspberry buttercream filling between the cake layers. Frost the cake with a thin layer of the unflavored buttercream. The first application does not have to be perfect. Place the cake in the refrigerator for about 15 to 20 minutes. Remove from the refrigerator and apply the second layer of unflavored buttercream. It is easier to get a smooth appearance if you apply the buttercream in two applications. Cover the cake with the Rolling Fondant as described in the recipe. Place the Royal Icing into a cornet and decorate the top and side of the cake in any way that you desire. If you make a mistake, simply wipe away the royal icing and begin again. Carefully place the cake on the sugar cake stand part of the centerpiece.;
• Assemble the centerpiece: You need to first make the glue to stick everything together. Place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. Watch carefully to be sure it does not burn.
• Next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. You will need 4 support pieces in order to build the centerpiece. To make the supports, heat a metal triangle or metal scraper on the burner of the stove. Place the heated edge on the 4-inch sugar circle allowing the heat of the metal to "cut" the 4-inch sugar circle into quarters. Use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. You will need to do this on an angle of about 90 degrees, in order to create a somewhat flat edge. This flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon.
• Pour some of the melted sugar into the center of the 12-inch circle and "glue" the moon vertically into place. The end of the moon that you cut off is now the bottom of the moon. Hold the moon straight until the sugar sets. "Glue" the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. These 2 supports should be touching both the face of the moon and the base the moon rests on vertically. These supports will steady the moon in its vertical position on the round sugar base. Glue your third support piece on the narrow backside of the moon. This will create a bridge of support in the back, from the moon to the base. In other words it will prevent the moon from rolling backwards. Once all 3 supports have hardened you can "glue" the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. The circle will be sitting on both the cut level area and the inner curve of the moon. Additionally, you might find that you need the fourth support piece to steady the 8-inch level stand. Glue it into place wherever you think more support is required.
• Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like. Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece. If you want to stick different shapes together, use more melted sugar to "glue" the pieces into place.
• Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar.
• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
• Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
• Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
• The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
• The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.
• Recipe courtesy of Jacques Torres, Dessert Circus Extraordinary Desserts You Can Make At Home, 1998
• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
• Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
• Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. To make decorations, fill a cornet half full with royal icing and cut a small opening at the tip. Use the cornet to draw decorations.
• From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres

Steps:

• For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
• Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
• and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
• For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
• For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.

Steps:

• Make a base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 19-inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a 35-inch long piece of parchment paper into a cone that has a bottom diameter of 2 1/2 inches and tapers to a point. Tape it closed. This piece will support the mold so make sure it is long enough and thick enough to support the centerpiece you are making. Set the cone on end and fill with dark chocolate. When it is full, invert the cone over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Spin the cone so the chocolate inside is evenly coated. Let set. When the chocolate has set, repeat this step a few more times. You want the cone to be sturdy because the rest of the centerpiece will rest on this cone. Allow the chocolate cone to set until hard. Remove the parchment paper. Use a hot knife to trim the base of the cone so it is flat. Then use the knife to scar the bottom of the cone and the base. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.
• Make the pails, fish, starfish, lobster, and claim shells: Tip: Alternate the molds using white, dark and milk chocolates to make a more interesting centerpiece. Use a ladle to fill a mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many shell or fish molds as you would like. To make the flowers and the leaves: Use a paintbrush to apply color to the inside of each flower and leaf mold where you are inspired to do so. Place white chocolate in a cornet and use it to fill each of the painted molds. Tap the molds on the surface to help the air bubbles escape. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many flowers and leaves as you would like to make. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate the molded objects as you are inspired. If you want to paint the molded chocolate pieces, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint each piece, applying color where you are inspired to do so. You can also apply color directly to the mold before filling it with chocolate. This works especially well for the chocolate flowers.
• Make seaweed and sea grass: Make 2 cornets and fill 1 with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to draw some seaweed onto a sheet of parchment paper. Repeat the same technique using the white chocolate to paint randomly over the dark chocolate. Use this same technique to draw sea grass. When the chocolate sets, remove the parchment paper. Make the sun: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the chocolate into a star or sun shape. The one I made was about 11 inches in diameter. When the chocolate is set, peel off the acetate. Paint the decoration as inspired. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the base of the centerpiece and the cakes. Assemble: Use a hot sharp chef's knife or small round cutter to cut a hole in each beach pail so it can be placed in the support pole. To do this, heat the knife or cutter under very hot water and wipe it dry. If you have a blowtorch, you can also use that to heat the metal. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife/cutter or the chocolate will break. Allow the heat of the metal to "cut" through the chocolate by melting it. Use more chocolate to glue the sun/star to the top of the support pole. Arrange the rest of the decorations as inspired to do so.

Steps:

• Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color the sugar with food colors, this is the time to do so. Add a few drops of food color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp (you can use a space heater or work in front of an open 300 degree F oven). Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
• You will need to repeat the following steps for each color. Try to do this somewhat simultaneously to keep the sugar from melting under the lamp. Pull the sugar to incorporate air.
• Pull and cut a piece of the yellow sugar. Form into and flat oblong shape, like an ear of corn. Use a knife to score the designs of the kernels into the sugar. Form it so it has a curved shape like an ear of corn. Set aside on a silicone mat. Pull and cut a piece of the green sugar. Pull a long piece so it is quite thin at the end. Continue making the green leaves until the corn is covered. Use this process to make additional ears of corn. Make additional leaves. Make a round flat base that is about 6-inches in diameter. Pull a 12-inch tall artistic shape to which you can "glue" all of the other ears of corn and leaves. Use a blowtorch to glue ears to base.
• Voila!